Category Archives: Recipes

Après-Ski Hot Cocoa

Saturday, January 11th, 2020

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 per-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.

‘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


  • Medium Saucepan


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


  • 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

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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Wyoming Hot Pot

Friday, June 14th, 2019

June 14th is National Bourbon Day!

Last summer while at the local Peoples Market, I visited a booth that sold bitters made locally, Bear Root Bitters. I’m now a huge fan and I have several of their varieties but the Habanero Ginger is my favorite and I wanted to find a cocktail to fit it into.

I looked up what cocktails used bitters and the Champagne Cocktail caught my eye. I switched the cognac to my favorite whiskey, Wyoming Whiskey. I didn’t like the texture from the sugar cube so I went with simple syrup.

After much experimentation with booze balances, garnishes, rimmers, etc I had a brainstorm over a hot cherry and came up with the Habanero Cherry concoction. Perhaps it was the cocktails speaking to me, but it came out perfect for this cocktail. I hope you enjoy.

Wyoming Hot Pot

This drink is a play on a Champagne Cocktail, but Wyoming style.
Prep Time7 d
Mixing the Cocktail5 mins
Total Time7 d 5 mins
Course: Cocktail, Drinks
Cuisine: American
Keyword: Bear Root Bitters, Habanero Cherry, Sparkling Wine, Wyoming Whiskey
Servings: 2 Cocktails
Calories: 180kcal
Author: TetonTrekker


  • 2 Iced Martini Glasses
  • Cocktail Shaker
  • Measuring Shot Glass


Habanero Cherries

  • 1 Jar Maraschino Cherries
  • 1 Habanero Chili Fresh
  • Sweet Vermouth


  • 8 oz Prosecco or Sparkling Wine Not too dry
  • 1 oz Wyoming Whiskey


  • ½ oz Simple Syrup Adjust for sweetness
  • 2 Squirts Bear Root Habanero Ginger Bitters


  • Ice


Habanero Cherries

  • Pour out ½ the liquid from the cherries.
  • Remove the seeds and stem from the Habanero and cut into 2 or 3 pieces.
  • Add the pepper pieces to the jar,
  • Fill to top of Cherries with the sweet vermouth.
  • Let sit in refridgerator for about a week.

Mixing The Cocktail

  • Half fill the shaker with ice.
  • Add 1 oz Wyoming Whiskey and ½ oz simple syrup to the shaker and shake.
  • Add a squirt of Bear Root Habanero Ginger Bitters to each chilled or frozen martini glass. (About half the provided dropper)
  • Divide the whiskey mix between 2 glasses.
  • Add 4 oz of the Prosecco to each glass.
  • Drop a Habanero Cherry in each glass.
  • Enjoy!


Prosecco contains fewer calories per serving than most other types of alcohol. A 5-ounce serving of Champagne can have between 124 to 175 calories, while Cabernet Sauvignon has 175 calories in every 6 ounces.

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Premium Cocktail Set
Item #100013
Can Strainer
Item #2495

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Antelope Meatballs

Saturday, March 9th, 2019

March 9 is National Meatball Day!

Jump to Recipe

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.

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. Try smoking them in advance of a camping trip and finish them off on the campfire.

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.

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


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



  • 1 LB Ground Antelope
  • 1 LB Pork Sausage


  • ½ Cup Parmesan Cheese Freshly Grated


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

Baking and Spices

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


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


  • 2 TSP Worcestershire Sauce


  • 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.


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Shop my Pampered Chef Store

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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