Camp Food...

It's not just beans and wieners anymore.

Balsamic Bruschetta Mix

We're leaving for Yellowstone in the morning...and other places. (The TestyFest-- www.testyfesty.com is on the itinerary!) The van is packed with my down comforter and 300 thread count sheets and my sleep mask.

Oven-Baked Extra Thick Bacon

The cooler is filled with chardonnay and camping gourmet delights. I prepared some of the food ahead of time so I don't have to slave over a hot campfire all day.

Hopefully Enough Wine-If It Doesn't Rain.

If I am going to sleep in the Great Outdoors at my age I want my espresso and Baileys, thank you very much.

Blueberry Pecan Waffles

If a bear doesn't eat me there will be more posts.

"I'm smarter than the average bear!" Yogi Bear

Blueberry Pecan Waffles for Campers

Before you leave:

• 1 1/3 cups flour 
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 eggs, separated
• 1/2 cup butter, melted
• 1 3/4 cups milk
• Blueberries-handful or so
• Chopped pecans- as many as you want.

1.  In a large mixing bowl, whisk together all dry ingredients.
2.  Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
3.  Beat whites until moderately stiff; set aside.
4.  Add milk and melted butter to dry ingredient mixture and blend.
5.  Fold stiff egg whites into mixture.
6. Add blueberries and pecans
7.  Ladle mixture into hot waffle iron and bake.

When done and cool, place in a Ziploc and freeze. When you are camping take them out of the cooler and place them in a fry pan on the camp stove to warm or if you're really screwed, wrap in foil and place on the fire. Add butter and syrup and pretend you're at the Hyatt.