Lemon Poppy Seed Summer Squash Bread

1 c melted unsalted butter

2 c granulated sugar

juice and zest of 2 small lemons

1 tsp almond flavor/extract

1/2 tsp vanilla extract

3 large eggs

1tsp salt

1 tsp baking soda

1/2 tsp baking powder

3 c all purpose or wheat flour

2 c grated summer squash

1 Tbs poppy seeds

Preheat oven to 325 degrees (F). Grease two loaf pans or one larger cake pan. Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. (Replace one cup of sugar with 1/4 cup honey if desired.) Cream together until light and fluffy, about 1-2 minutes. Add each egg one at a time. Evenly sprinkle the salt, baking soda and baking powder over the top of the mixture. Mix well. Working in batches, add the flour a 1/2 cup at a time. Fold in the squash and poppy seeds. Pour into pan(s). Bake 45-60 minutes, until a toothpick inserted into the middle comes out clean. Recipe adapted from The Wanderlust Kitchen.

Sweet & Spicy Pickles

2 lbs cucumbers (sliced or in spears)

1/2 c apple cider vinegar

1/2 c white vinegar

1/4 c water

1/2 c sugar

1 tsp salt

1/4 tsp red pepper flakes

Cut cucumbers to preferred shape and size and place in container(s). Make brine by heating vinegars and water in a pot on the stove, just enough to melt the sugar. Add salt and pepper flakes. Pour brine over cucumbers and refrigerate once room temperature. Pickles are good for up to one month in the fridge and taste gets stronger after a few days. (Recipe is a Discovering Wilderness original.)

Thai Chicken Trail Noodles

1 ginger soy chicken pouch (StarKist brand)

1/4 c chunky peanut butter

1/4-1/2 tsp red pepper flakes

1 block ramen noodles

1 - 1 1/4 cup water

1 quart freezer bags & 1 cozy

At home, place peanut butter and pepper flakes into quart freezer bag. This will be your sauce bag. Place slightly crumbled ramen noodles in a separate bag.

At camp, bring to a near boil the water, more if you want more sauce. While water warms, add chicken with any liquid in the pouch to the sauce bag, then add 1/4 cup nearly boiling water to complete sauce and seal the bag. Add remaining water into bag with noodles and seal. Place both bags side by side in your freezer bag cozy for 5-7 minutes. Gently massage both bags after 3 minutes to mix sauce and make sure all noodles are exposed to water. Open sauce bag and poor sauce into noodle bag, mix and enjoy! You may need to scrap out your sauce bag a little. While this recipe does use two bags, the taste and quickness is well worth it! (Recipe is a Discovering Wilderness original.)