Mom, wife, computer geek, web designer, musician, board member, ski bum, bicyclist, camper, glamper, fishing woman, treasure hunter, bookkeeper, office wizard, blogger, vlogger, and Pampered Chef Independent Consultant, trekking through life in Jackson Hole, Wyoming
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.
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.
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.
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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.