"Dehydration is more likely to happen in the summer." Not true! This is a misconception that many hikers share in the winter months because they are less likely to feel thirsty on a hike when it's not as warm out. But dehydration can be more serious when...
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Try a backcountry twist with this romantic recipe from A Fork in the Trail. Strawberry Chocolate Macaroons Makes 2-4 servings 8–10 chocolate coconut macaroon cookies (found in the bakery section of your grocery store) 1/3 cup freeze-dried strawberries 1/3 cup milk chocolate chips or a 2-ounce milk chocolate bar At Home Package the cookies and strawberries in separate zip-top freezer...
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Celebrate World Nutella Day all weekend long with this decadent recipe from Another Fork in the Trail. Chocolate Hazelnut Spirals Makes 3-4 servings 1/3 cup Nutella or other hazelnut spread 1/8 cup hazelnuts, finely chopped 1 package refrigerated crescent roll dough For icing: 1/4 cup powdered sugar 1 tablespoon Frangelico or Kahlúa liqueur At Home Package the hazelnut spread in a leakproof...
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Happy National Pie Day! This no-bake pie recipe from A Fork in the Trail is a fun twist on a campfire favorite and is great for kids. Tastes like S'mores Pie Makes 2-4 servings 1 package instant chocolate pudding mix (4-serving size) 1 pouch whipped cream instant topping 1/3 cup instant nonfat powdered milk 6–8 graham crackers 1/3 cup...
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This soup from A Fork in the Trail is a hearty and healthy meal at the end of a long, cold day of hiking. You can cook the soup at home and either dehydrate it or pack it into a sealed container to reheat at your campsite....
Read MoreHungarian hot paprika gives this dish from A Fork in the Trail a little heat. Enhance the flavor of this soup by adding a little smoked Gouda or chicken. Cream of Potato and Roasted Garlic Soup Makes 2 servings 1 tablespoon dried chives 1 teaspoon roasted garlic 2/3 cup instant potato flakes 1/2 teaspoon dried parsley 1/4 teaspoon...
Read MoreThis chili from A Fork in the Trail is delicious served with cornbread, biscuits, or toasted tortillas. Chili con Carne Makes 3-4 servings 1 pound ground beef 1 small onion, chopped 1 1/4 cups canned, diced tomatoes 5 ounces or 1/2 can condensed tomato soup 2 cups canned dark red kidney beans 2 tablespoons chili powder 1/4 teaspoon...
Read MoreBring a bit of Thanksgiving into the backcountry! Not quite pumpkin pie and not quite fruit crisp, this dessert from A Fork in the Trail is a great finish to a turkey dinner on a fall camping trip. Pumpkin Pecan Bake Makes 4 servings Pie 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/2 cup brown sugar 1/8 cup butter, softened 2 eggs 14...
Read MoreHere is a simple salmon recipe with a fall twist from A Fork in the Trail. Maple Salmon Makes 2 servings 2 6-ounce salmon fillets 1/8 cup maple syrup 1 tablespoon Worcestershire sauce 1 lemon 1/4 cup vegetable oil Salt and pepper At Home Freeze the salmon in a large ziplock freezer bag. When you are ready to leave, put...
Read MoreTired of your boring PB&J? Spice up your lunch with this recipe from A Fork in the Trail. The hint of lime in the salsa complements the tuna; chicken would also work well in this wrap. Tuna Bagel with Black Bean Salsa Makes 2-4 servings 2 multigrain bagels 2 foil pouches tuna, approximately 3...
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