Après-Ski Hot Cocoa

Saturday, January 11th, 2020
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January 11th is National Milk Day AND National Hot Toddy Day. Who says we can’t celebrate both with one drink!! One of my favorite après-ski Hot Toddies is hot cocoa with a shot of Rumple Minze and fresh whipped cream!

I keep a flask of Rumple Minze in my ski pack for such occasions BUT home made hot cocoa is the bomb! Below is the recipe I used since the 80’s, you can read more about it in That Time I lived in a Ghost Town.

If you are like most of us ‘Fresh from the cow” milk is not available, so to get that rich flavor use whole milk and replace a little of it with heavy whipping cream. SURE it is full fat, but you earned it!

To modernize this recipe I use my Deluxe Cooking Blender, add all the ingredients except the vanilla, and press the pre-programmed sauce button. When the blender beeps, add the vanilla and give it a pulse.

Pour your cocoa in a warm mug and add an ounce or so of Rumple Minze .

To top off the concoction I make some whipped cream in my Pampered Chef Whipped Cream Maker, it only takes in a minute. Best part is I can add a bit of flavor to is by adding my favorite spirit.

Treat yourself to this yummy Hot Toddy after any cold day, skiing not required.

Print Recipe

‘From Scratch’ Hershy’s Hot Cocoa

This is the recipe I used from the can of cocoa to make hot chocolate from milk fresh from the cow.
Cook Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American
Keyword: Chocp;ate, Hot Drinks
Servings: 6 Servings
Calories: 123kcal
Author: TetonTrekker
Cost: $5

Equipment

  • Medium Saucepan

Ingredients

  • ¾ tsp Vanilla Extract
  • 4 Cups Fresh Whole Milk Mix in the layer of cream before measuring
  • ⅓ Cup Hot Water
  • ½ Cup Sugar
  • Dash Salt
  • ¼ Cup Hershey's Cocoa

Instructions

  • Mix sugar, cocoa and salt in medium saucepan; stir in water. Bring to
    boil over medium heat, stirring constantly; boil and stir 2 minutes.
  • Add milk; stir and heat until hot. Do Not Boil. Remove from heat; add
    vanilla. Beat with whisk until foamy. About six 6-ounce servings.

Visit my Pampered Chef Store
www.pamperedchef.biz/tetontrekker

Stainless Steel Whisk Item Number: 2475
Adjustable Measuring Spoon Set Item Number: 2258
Easy-Read Measuring Cup Set Item Number: 2175
Deluxe Cooking Blender
Item Number: 100125
Whipped Cream Maker
Item Number: 1461

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Wild Game Enchiladas

Sunday, November 3rd, 2019
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I’ve been making this dish for 30 years, it’s a friend and family favorite. I have used moose, elk, and antelope. Substituting beef or pork would work, just make sure to cut away as much of the fat as you can before cooking.

When choosing a sauce, get one with lots of flavor, don’t use a mild sauce, the meat overpowers it and the dish is not as good. Las Palmas Medium Enchilada Sauce has proven to be the best for this recipe. When choosing a cheese be sure to spend a little more and get good quality cheese or they flavor will not be as good, and it will be greasy.

My favorite memory of serving this was from many years ago, when I brought some antelope to a friends house and made a batch. The kids woofed it down like they had not eaten in weeks. When we were near the end of the meal we told the kids what kind of meat they were eating. One of the boys’ eyes got really big and he had a look on his face like we just told him he ate poo. LOL, he was the one who went back and filled his plate with extra servings.

I have been making this so many years I never thought to take a photo, I’m going to have to whip up a dish and return to post the photos. Be sure to subscribe to my blog.

Print Recipe

Wild Game Enchiladas

Course: Main Course
Cuisine: American, Mexican
Keyword: Antelope, Elk, Wild Game
Author: TetonTrekker
Cost: $15

Equipment

  • Slow Cooker
  • 12" Non Stick Skillet
  • Cutting Board
  • 9” x 13” Rectangular Baker

Ingredients

  • 2 – 3 lbs Any wild game roast
  • 2 – 3 Cans red enchilada sauce medium or hot
  • 24 Corn Tortillas
  • 2 lbs Jack cheese good quality
  • 2 lbs Cheddar cheese good quality
  • Unsalted Butter
  • Olive Oil

Optional ingredients:

  • Onions
  • Jalapenos
  • Olives

Instructions

  • Put the roast in a slow cooker, cover with enchilada sauce (about 1 to 1½ cans depending on size of roast) and cook on high 6 – 8 hours, 2 hours before it is done shred the meat.
  • Shred the Cheeses into separate bowls.
  • Make and assembly line with tortillas, meat, & cheese
  • In 12" Non Stick Skillet heat 1 stick butter with 1 – 2 Tbsp oil over medium heat
  • Heat tortillas in butter & oil mixture, one at a time, on both sides until soft. Move to cutting board and fill with meat and Jack cheese. Roll and place in Baking pan. Repeat until pan is full. Enchiladas should be packed tight.
  • Cover enchiladas with enchilada sauce (1½- 2 cans) be generous or the enchaladas will be dry.
  • Top with optional ingredients & cheddar cheese
  • Bake at 425º until cheese melts and sauce is bubbling, about 30 – 40 minutes.

Notes

Visit my Pampered Chef Store pamperedchef.biz/tetontrekker
 

Visit my Pampered Chef Store
www.pamperedchef.biz/tetontrekker

Rockcrok® 4-qt. Slow Cooker Set
Item Number: 3115
Rectangular Baker
Item Number: 1423
12″ Nonstick Skillet
Item Number: 2737
Microplane® Adjustable Coarse Grater
Item Number: 1129

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Antelope Meatballs

Sunday, November 3rd, 2019
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Please rate my recipe at bottom of this page.

Hunting is a part of my family’s life and life in Wyoming. We keep a freezer full of game meat to feed us all year long. My husband and son love antelope, I could take it or leave it. It is a little strong for my liking so I’m always looking for ways to fix it so I can enjoy dinner too.

This was sort of an accidental success. We thawed antelope burger for dinner and had a package of thawed pork sausage that didn’t get eaten over the weekend. I looked at several meatball recipes for basic ideas and added my own style. Smoking it on the outdoor grill was key, antelope meatballs that I even loved.

my own style. Smoking it on the outdoor grill was key, antelope meatballs that I even loved.

We serve these on pasta with spaghetti sauce but they taste awesome on their own, in a meatball sub, and would even be great in a meatball slider.

In years past I used my hand to mix meatloaf, meatballs, ect. This time I used my Pampered Chef Mix ‘n Chop… and I’m never going back! it did a through job combining the ingredients and I didn’t get my hands icky.

Print Recipe

Antelope Meatballs

This is a super easy and tasty recipe! The addition of pork tames the flavor of the antelope.
Prep Time30 mins
Cook Time20 mins
Smoke Time20 mins
Total Time1 hr 10 mins
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: Antelope, Dinner, Wild Game
Servings: 16 Meatballs
Author: TetonTrekker

Equipment

  • Treager Smoker
  • Manual Food Processor
  • Microplane® Adjustable Fine Grater
  • Large bowl
  • Garlic press
  • Mix 'n Chop
  • Large Scoop (1.5 oz)
  • RockCrok Grill stone

Ingredients

Meats

  • 1 LB Ground Antelope
  • 1 LB Pork Sausage

Dairy

  • ½ Cup Parmesan Cheese Freshly Grated

Produce

  • 3 Cloves Garlic Pressed
  • 1 Medium Onion OR – 1 TBSP Onion Powder

Baking and Spices

  • 1½ TBSP Pampered Chef Italian Seasoning Mix Item Number: 9719
  • 2 TSP Ground Pepper
  • 1½ TSP Sea Salt
  • 1 TBSP Dried Parsley Flakes Or ¼ cup fresh chopped

Pantry

  • ⅔ Cup Italian Bread Crumbs Or plain bread crumbs and increase the Italian herbs by ½ TBSP

Liquids

  • 2 TSP Worcestershire Sauce

Instructions

  • Chop the onion in the Manual Food Processor into small pieces.
  • Grate the Parmesan Cheese
  • Combine all ingredients in a large mixing bowl, using a garlic press to press garlic directly into the bowl.
  • Mix well with the Mix 'N Chop.
  • Scoop into 2" meatballs onto the RockCrok Grill Stone.
  • Bring the Treager to smoing temurature, 160º, and smoke for 20 minutes.
  • Turn treager up to 350° and cook until done through, about 20 minutes. Do not overcook, the meatballs will contunue to cook on the hot stone after you take them off the grill.

Notes

Visit my Pampered Chef Store pamperedchef.biz/tetontrekker

Shop my Pampered Chef Store
www.pamperedchef.biz/tetontrekker

Italian Seasoning Mix
Item Number: 9719
Mix ‘N Chop Item Number: 2583
Garlic Press
Item Number: 2576

Large Scoop
Item Number: 1790
Manual Food Processor
Item Number: 2593
Microplane® Adjustable Fine Grater
Item Number: 1105
Stainless Steel Mixing Bowl Set
Item Number: 1735
Rockcrok® Grill Stone
Item Number: 3150

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