Nothing Plain

Ingredients

Jiffy Pop 

Instructions

Instructions come on the jiffy pop container. Basically try and keep the heat even on the pan and expect to have a little bit of burning and a little bit uncooked. This is a great treat for a trip with a group of kids (or a group of college kids)

Ingredients

Dash of salt

1/4 cup dried milk

3/4 cup steel cut oats

1 1/2 cups water

Toppings

handful of craisins

1/4 cup chopped pecans

1/4 cup brown sugar

Instructions

Add a pinch of salt and a 1/4 cup of dried milk to 1 1/2 cups of water and bring to a boil. Add 3/4 cup of steel cut oats and boil for 15-2 minutes depending on how soft or chewy you want them to be. Take them off the heat and serve. Top with brown sugar, chopped pecans, and craisins. Enjoy!

Ingredients

two earl grey tea bags

honey

1/4 cup powdered milk

16 oz water

Instructions

Mix the powdered milk and water. Heat until a boil. Steep the tea bags. Add a touch of honey. Pour into two cups and enjoy!

Bring a can opener!

Ingredients

1/3 cup soy sauce

1/2 cup honey

1 tbs each freeze dried onion, garlic

6 tbs cooking oil

1 small can tidbit cut pineapple

1 container of extra firm tofu

Rice noodles

Instructions

Open the pineapple and separate the solids from the juice. Save the solids, add the juice, soy sauce, spices and honey and bring to a boil. Keep boiling until liquid is reduced to a third and set aside. Add a small part of the liquid back to the pan along with 2 tbs oil. Fry the tofu up in this liquid. Set aside. Heat up water to a boil and add the rice noodles. Boil until almost soft, up to five minutes. Drain the pasta. Add the remaining four tbs oil to the pan and stir fry the rest of the rice noodles and pineapple pieces. Serve with the tofu and drizzle with the reduced teriyaki sauce.

This after dinner drink is perfect to warm you up after dinner on a chilly fall night. 

Ingredients

16 oz water

Two apple cider packets

Honey

Two shots of whisky

Instructions

Heat up the water and pour into two cups. Mix a teaspoon of honey, a cider packet, and a shot of whisky in each cup.

Ingredients

1/3 cup dry quinoa

1 cup water

3 tbs almond oil

1/3 cup toasted slivered almonds

1/4 cup diced dried apricots

1 tbs freeze dried onion

2 tsp each dried garlic, salt

1 tsp cumin

Instructions

Before you leave for the trip toast the almonds and measure the spices into a plastic bag. At dinner, lightly toast the dry quinoa in the almond oil. Add the spices and water and heat until quinoa is soft and expanded and the water is absorbed. Add more water if necessary. Stir in the apricots and almonds. Serve warm.

Ingredients

10 oz dry spaghetti

Dash of salt

1/3 cup dry sun-dried tomatoes

1 Small container pesto

2 tbs Olive Oil

1/4 cup parmesan cheese (the dry kind that never goes bad)

Directions

Bring 1 cup water to a boil. Remove from heat and place in a container to soak the sun dried tomatoes in. Heat another four cups of salted water to a boil. Add pasta and cook until soft. Drain water. Add olive oil and stir to coat. Stir in pesto sauce and coat. Top with sun dried tomatoes and parmesan cheese. Serve!

Ingredients

1 cup toasted chopped pecans

1 cup craisins

1 cup m&ms

1 cup pretzels

1 cup dried mango chunks, diced

1 cup toasted chopped almonds

Instructions

Ingredients

hot cocoa mix

powdered milk 

instant coffee

water

Instructions

Heat up enough water for the number of people you are serving. In each cup mix three tablespoons hot cocoa and powdered milk in each cup along with a tablespoon of instant coffee. Stir to dissolve and enjoy!

Ingredients

bisquick

rolled oats

4 oz container filled with cooking oil

small container filled with maple syrup

chocolate chips

toasted almonds

Beforehand:

Figure out how many people you are serving figure out how much dry mix you will need to make that much batter. Add a one third amount of rolled oats to the mix and bring in a plastic ziploc bag. Toast almonds until light brown.

On the day of:

Ingredients

four flour tortillas

peanut butter

jelly

two bananas

Instructions

Slice the bananas up. Spread peanut butter and jelly on the tortillas. Fill with banana slices. Roll up and enjoy.

Ingredients

Four soft shell tacos

1/3 cup tvp (textured vegetable protein)

3 tbs taco seasoning

1 small chopped onion

1 small block cheddar cheese

1/3 cup dry refried beans (available at some natural food stores and online)

6 tbs oil

Instructions

Chop the onion the night before and bring in a plastic bag.Chop the cheddar cheese up finely. Set aside.Heat 1 1/3 cup water to boil and remove from heat. Stir in the dry bean powder to rehydrate. Heat another cup of water and boil the tvp ten minutes until soft. Add the three tbs oil stir fry the tvp and chopped onion with the taco seasoning. Remove and set to the side.  Heat the remaining oil in the skillet. Place one tortilla in the pan and brown one side. Remove and place the next tortilla in the pan. Spread with a portion of beans, tvp, and cheddar cheese. Heat on one side. Flip over and finish cooking until all cheese is melted. Repeat with the second quesadilla.

Ingredients

four pitas

1/2 cup dry hummus powder

1/2 cup water

4 mini babybel cheeses

1/2 cup of baby carrots

Instructions

Mix the dry hummus powder with the water. Spread on the inside of the pitas. Open the cheeses and cut into quarters. Divide the carrots and chopped cheeses between the pitas. 

Ingredients

1 pistachio cook n serve pudding packet

1/2 cup dry milk powder

2 cups water

four sheets of graham crackers

1/3 cup pistachios

Directions

Mix milk, water, and pudding. Heat up the mixture just until it comes to a boil and then remove from heat and stir until thickened. Crumble up the crackers and sprinkle them over the pudding along with the pistachios. 

Serves 4

Ingredients

1 bag of brownie mix

3/4 cup water

1/2 cup oil

1/2 cup chocolate chips

Directions

Combine all ingredients and make sure there aren't any clumps left. Heat up a skillet over medium low and pour a small pancake amount of batter in the pan. Put a cover over until it gets a skin on the top of it. Flip the brownie over and cook until almost done. Place on a dish and let sit until it gets a little firmer. Be careful not to burn. 

Don't forget a can opener!

Ingredients

I box pasta

3 tsp salt

2 tsp each: freeze dried garlic, onion, basil

12 oz can chunky pasta sauce (just like the stuff that comes in a glass jar, except you can usually find it in a can on the bottom shelf of the sauces aisle)

1/2 triangle of romano cheese

Preparation

Salt the water and bring to a boil. Add the pasta to the water and cook until soft. In a separate container heat up the pasta sauce and stir in the dry spices. Top each serving of pasta with sauce. Finely dice up the cheese and sprinkle on top.

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