And even better? It is in single serving tubs of 1 ounce each. The chain updated their dipping sauces recently and added it to the line (they have 6 dips now).

It is a thick and smooth sauce with a close taste to many bottled versions – some heat, some sweetness.

The ingredient list isn’t particularly horrid either – not much different than a bottle at the grocery store (although it does contain sodium benzoate).

These little single serving tubs are perfect for drizzling on rice, pasta, adding to chicken wraps. Take a peanut sauce recipe and add one or two tubs for even better recipe….

So how does one get these tubs? Most McDonald’s will sell the tubs, usually for 10 cents or so. Ask nicely and if you are ordering other items often they will just toss 1 or 2 in.

~Sarah

Taken from Pancake Basics off of Trail Cooking:

For the pancakes we used a small size jug of Shake n’ Pour Bisquick Pancake Mix. The jug is reusable as well – it holds 1 cup dry mix (any add-just-water mix) and is recyclable as well.

The syrup we used the maple syrup granules from Packit Gourmet, which become maple syrup once again when you add water and let sit for 15-30 minutes. We packed the maple granules into a squeeze bottle for easy trail use. You can also carry liquid maple syrup packed like the oil below – it is shelf stable.

The oil is plain cooking oil (be it canola, corn or other) packed in a small squeeze bottle, then bagged in a snack size zip bag.

We used the lid/frying pan of the GSI Extreme Mess Kit and a GSI backpackers spatula.

Everything ready to go – just need to add water to the maple granules and the pancakes, then shake both well.

Turn on the stove, heat it up over low heat (takes less than a minute) then add a drizzle of oil to the fry pan. Turn the heat down to as low as it goes and add in batter. Cooked over very low, the pancakes cook up fast.

Flip carefully over and continue to cook till golden brown.

Drizzled with maple syrup and ready to eat! We made large pancakes, getting 4 instead of the 8 the package was to make

Tasty, filling and very easy to make. The non stick pan combined with a little oil makes cleanup a snap – all you have to do is wipe the fry pan out with a paper towel if need be. For one person you could eat out of the fry pan as well.

~Sarah

DIY Salsa

In a snack size bag:
1/4 cup diced sun-dried tomatoes (air dried)
1 Tbsp diced dried shallots or onions
1 Tbsp tomato powder
2 tsp diced dried jalapenos
3 packets True Lime powder
1/2 tsp sugar
1/4 tsp diced dried garlic
1/4 tsp ground pepper
pinch of salt

Add 3/4 cup room temperature water, stirring well and seal tightly. Let sit for 30 minutes to an hour to rehydrate. Knead the bag gently every 10 minutes or so.

Can be sped up by using warm (not boiling) water.

Makes 1 cup salsa. This is a considerable amount, you may want to halve the recipe. For spicier salsa up the jalapenos to a Tablespoon. This would work well with part of the tomatoes replaced with diced dried bell peppers or freeze dried mango.

~Sarah