2 Free Issues and 3 Free Gifts!
Full Name:
Address 1:
Address 2:
Zip Code:
Email: (required)
If I like it and decide to continue, I'll pay just $12.00, and receive a full one-year subscription (9 issues in all), a 73% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.
Your subscription includes 3 FREE downloadable booklets.
Or click here to pay now and get 2 extra issues
Offer valid in US only.

Also on

Enter Zip Code

Backpacker Magazine – Online Exclusive

Appetizer Camping Recipes

Unwind after a long hike chilé fondue, French bread bruchetta, or an Asian peanut dip

by: Backpacker Contributors

Cheesy Leek and Bacon Mashed Potatoes

2 tbsp butter
2 leeks, diced
1 cup water
1/4 cup powered milk
1 cup instant mashed potato
1/4 cup bacon bits
1 cup grated white cheddar cheese
salt and pepper

At camp: Melt one tablespoon butter in a saucepan and sauté leeks until tender and translucent. Remove to a plate and wipe out saucepan. Heat remaining butter, water, and milk, stirring constantly. Remove from heat and stir in potato flakes. Let stand one minute. Stir in leeks, bacon, and grated cheese. Salt and pepper to taste. Serves 4

Asian Peanut Dip
If you can boil water, you can make this quick-cooking version of your favorite protein-packed Chinese sauce.

1/2 cup water
1/2 cup extra chunky peanut butter
2 teaspoons soy sauce (2 packets from a takeout place)
2 teaspoons seasoned rice vinegar
1 teaspoon chopped garlic (1 clove)
1 teaspoon crushed red pepper
1 scallion, sliced into thin rings (white and greens)
salt to taste
oil for cooking

In camp: Bring water to a boil in a small pan. Remove from heat and add peanut butter, stirring until smooth. Stir in soy sauce, rice vinegar, garlic, crushed pepper, scallion, and salt as desired. Return to heat and continue stirring for 1 to 2 minutes until mixture is thickened. Serve at once with rice crackers, baby carrots, or celery sticks. Serves 4.

Campfire Calas
These savory New Orleans-style breakfast fritters are the perfect snack to start a frosty morning.

1 pouch precooked rice, 8.8 oz. (try Rice-A-Roni Express or Uncle Ben's Ready Rice)
3/4 cup water
3/4 cup all-purpose flour
1/4 cup sun-dried tomatoes (plain or smoked), finely chopped
2 tablespoons dried eggs
2 tablespoons chopped dried chives
1 teaspoon chopped fresh garlic (or 1/2 teaspoon dried minced garlic)
2 teaspoons onion powder
1 teaspoon sea salt
1 teaspoon baking powder
3 to 4 tablespoons olive oil for frying

Subscribe to Backpacker magazine
Sign up for our free weekly e-newsletter
Address 1:
Address 2:
Email (req):
Reader Rating: -


Your rating:
Your Name:


My Profile Join Now

Most recent threads

Trailhead Register
Falling in the backcountry
Posted On: Aug 20, 2014
Submitted By: Grizzly James
The Political Arena
How ISIS got rich
Posted On: Aug 20, 2014
Submitted By: Ben2World

View all Gear
Find a retailer

Special sections - Expert handbooks for key trails, techniques and gear

Check out Montana in Warren Miller's Ticket to Ride
Warren Miller athletes charge hard and reflect on Big Sky country, their love for this space and the immense energy allotted to the people who reside in Montana.

Boost Your Apps
Add powerful tools and exclusive maps to your BACKPACKER apps through our partnership with Trimble Outdoors.

Carry the Best Maps
With BACKPACKER PRO Maps, get life-list destinations and local trips on adventure-ready waterproof myTopo paper.

FREE Rocky Mountain Trip Planner
Sign up for a free Rocky Mountain National Park trip planning kit from our sister site

Get 2 FREE Trial Issues and 3 FREE GIFTS
Survival Skills 101 • Eat Better
The Best Trails in America
YES! Please send me my FREE trial issues of Backpacker
and my 3 FREE downloadable booklets.
Full Name:
Address 1:
Zip Code:
Address 2:
Email (required):
Free trial offer valid for US subscribers only. Canadian subscriptions | International subscriptions