Sheep Camp Cocoa

Back to Basics Cocoa

I grew up in Idaho spending many wonderful hours sitting around our 17 ft. long cabin table with my brothers, sisters, and cousins making "Sheep Camp Cocoa". We'd all mix up our basic chocolate concentrate and then mom would call out, "Who needs hot water". She'd walk around with an old tea kettle pouring hot water into our cups. We'd add a whole handful of mini marshmallows and we were in "Cocoa Heaven". I treasure that memory and it still warms my soul. When you make "Sheep Camp Cocoa" you are concocting your own special recipe and not relying on a company gourmet mix. Although we didn't add extracts, I have been experimenting with adding a drop of various extracts and I've like the flavor of the cocoa. I've had good results with vanilla, peppermint and almond extracts. I look forward to trying orange and raspberry. Cinnamon sticks are also fabulous for stirring your concoction as they add great flavor and if you are lucky and get a good piece, you can sip your chocolate through a cinnamon straw.

So, get out you little mug and make your own special recipe for "Sheep Camp Cocoa"!

I really like the Nestle cocoa powder. There really is a difference in cocoa powders so find one that you like.

Basically, you just need cocoa powder, sugar, canned milk, hot water and a tiny drop of extract.

I add about 2 teaspoons of cocoa powder and about 3 teaspoons of sugar. My cup was about an 8 oz. cup. When I remember, I also add a dash of salt. Mix all of this together.

Add about 2 teaspoons of canned evaporated milk. If you can't get all of the dry ingredients incorporated into the liquid, add another teaspoon of milk. Mix really well until all of the dry ingredients and wet are mixed and there are no lumps. This is important because it is hard to get the dry ingredients mixed in after more liquid is added.






When well mixed, it should look something like this, smooth and glossy.






Add about 12 to 14 more teaspoons of canned milk and mix well.

You'll need to experiment to see how much milk you like in your cocoa so the above is just a suggestion.





Add hot water!

Note: You may also add hot milk if you'd prefer. If you choose to use the hot milk, you probably won't need the 12 to 14 teaspoons of evaporated milk in the above step.

I just like the richness that the evaporated milk gives.



Add a drop of extract and stir well. Finally, add lots of mini marshmallows because they are the best part of any hot chocolate!

Additional Notes: As kids, we used Nesquik as our base but I bought a jar recently and it just wasn't the same as it used to be. I remembered it as being a fine powder but now it is very grainy and I didn't really care for the flavor. I had better results with cocoa powder and sugar. You may also use "Splenda" if you are watching you sugar intake.


I hope you find comfort and joy in your own special little cup of cocoa!

-Debbie-

Shepherds Pie

The Shepherd

Little lambs upon the hill

Bleating in the night so still

Go your way and do not fear

A tender shepherd hovers near.

I've always been fascinated by the life of a sheepherder. I have relatives who were herders and grew up on stories of them battling grizzly bears and wolves to protect the sheep. My Aunt would take my cousins and go out and stay on the range and then return to town. I wondered about the lonely nights, starry skies, rain, wind, and sunrises that my uncle saw alone. It must take a special kind of man to year in and year out stay and protect his sheep. I especially remember how they talked about the lambing in April and how concerned he was about the cold and the new little lambs. This simple little recipe is one my mom made often when I was young and I share it in tribute to the Sheepherder.

1 lb. ground beef

1 onion chopped

1 can tomato soup 10 oz.

1 sm can tomato sauce 8 oz.

1 can drained sliced green beans

10 peeled potatoes

1 egg

grated Cheddar cheese

Brown gr. beef with onion and drain off grease

Add tomato soup, tomato sauce and beans to pan and mix

Boil cut up potatoes, drain, dry off excess water

Add a little butter salt and pepper

add one egg and whip (egg helps the potatoes to float on top)

Put gr. beef mixture in a 9x13 inch pan or a casserole dish

and then cover with whipped potatoes, grated cheddar cheese and dots of butter

Bake at 350 for about 30 minutes.

I had fun making our Shepherds Pie in this very old cast iron "Scotch Pot". My best guess is that this pot is about the 1850 era. It very possibly could have hung over a pioneer campfire with their stew or oatmeal. It is scratched up inside with the many scrapings of spoons over the years. As Greg and I dished our dinner from this pot (I cleaned it really well) I wondered who else had enjoyed their meals from it. Maybe even an old sheepherder!

-Debbie -

Soul Food

Sagebrush Buttercup

These waxy little yellow flowers appear early in the spring just as the snowbanks are disappearing. I took the picture of these little flowers on Mar. 21, 2009 in the lower Meadows area of Pine Creek Ranch.

Watch for Sagebrush Buttercups and Spring Beauty when the snowbanks are almost gone.

Mar. 21, 2009

Sagebrush Buttercups can be really stunning when they occur in mass. They just seem to be saying, "Wake up world, it's time to get this Spring Thing going!" They are a true joy to behold!

Springbeauty

Springbeauty blooms about the same time as the Sagebrush Buttercups in early spring. On our property in the Meadows, I have observed that the Sagebrush Buttercups are just a little ahead of Springbeauty but they will co-exist together for about 2 weeks. These are so delicate and dainty that it amazes me they can survive the fickle spring weather, but they do. The tuberous corms were dug by Native Americans and eaten as we would eat potatoes. Both Sagebrush Buttercups and Springbeauty are very small, only about 1 1/2 to 2 inches high.

Turkey Tracks

Listening to and watching the turkeys is just plain fun. I don't know if it was a male or female but one called out down the road and the other went running on an all out sprint to get to the mate. I don't know if it was a hen pecked husband that was coming when called or an obedient wife that was running to her master's call. Anyone know how you tell a male from a female turkey? Let me know if you do.

Anyway, I just wanted to share the joy of spring I felt last Saturday. The south wind was blowing and drying everything out, the sun was shining and warming the earth, and my heart was swelling to just be spectator in the grand orchestration of "Spring"!

All pictures taken Mar. 21, 2009

-Debbie-

Apple -N- Stuffing Pork

Apples and Pork - A Perfect Match!

F.E.D. Recipe = Fast, Easy, Delicious

A co-worker shared this recipe and our family has really enjoyed it. Sometimes at the cabin, I like to "frizzle" cook. This means spending time to dutch oven cook or other dishes that are more time consuming. Other times, I just plain like to play and want something good to feed the family without the fuss. This is the perfect recipe for "play days". Just take 5 minutes and put the ingredients in the crockpot and dinner is ready in a few hours. Also, in the summer you won't warm up your cabin.

1 Pork Roast or Pork Chops (about 3 to 4 lbs.)

1 Can Apple Pie Filling

1/2 cup Craisins (opt. but I love the craisins)
1 Box Chicken Stove Top Stuffing Mix

Make stuffing according to package directions. Place pork in crock pot with about 1/4 cup water, cover with apple pie filling, craisins, and stuffing. Cook on low for about 5-6 hours.

-Debbie -

Jello Shamrock Cookies

Sugar Cookies With A Little "Zap" OF Lime!

These cookies are so easy to roll and cut out and you don't need to chill the dough before you roll. My little youth group of girls from ages 8 to 11 helped me make these and they all gobbled them up in the blink of an eye. Just a little different from a regular sugar cookie. Give them a try for all the leprechauns at your house.

3 cups flour

1 cup sugar

1 tsp. baking powder

1 pkg. 3 oz. lime jello (not sugar free)

1 cup shortening

3 eggs

Mix flour, sugar, baking powder and jello together. Add shortening and mix well.

Then add unbeaten eggs one at a time mixing well after each addition. Gather the dough into a ball and then roll and cut into shamrock shapes.

Bake at 350 for about 8 minutes

Makes 4 to 5 dozen

Debbie

Potato Canoes

These Little Potato Canoes are so much fun to make! Everyone gets to hollow out their own little "canoe" with a melon baller and then stuff it with whatever they like.

To begin, really scrub your potatoes well, dry them, and then put a coat of butter or shortening on the outside. Place each potato on a sheet of aluminum foil. If your potato doesn't set flat, cut a little slice off the bottom. Then cut a slice off the top. With the melon baller, scoop out the pulp, leaving enough pulp to hold a good shape on the potato. I like to leave the potato balls around the outside of the potato and then add onions, peppers, salt, pepper, and butter to them.

Once everything is scooped out, add some cream of chicken soup (or any other cream soup you like) to the cavity and then add things like cheese, ham, onions, peppers, tomatoes, broccoli, squash, anything your family likes. You could also use taco flavored cooked ground beef and vegetables you would use on a taco. Roast beef and gravy would also be good. Use your imagination!

When each "canoe" is hollowed out and stuffed, replace the piece you cut off at the beginning for a top, wrap it in aluminum foil, write each owners name on the outside with a marker, and bake in the oven on a cookie sheet at 350 for about an hour. These can also be cooked on the coals of a campfire. Everyone will have fun making their own canoe and family memories will be made. Have Fun!

Contributor: Debbie

Yam Biscuits

Not quite a biscuit, Not quite a cookie,
Just tender and good!

These are fun and unusual. They really are a cross between a biscuit and a soft cookie. They have a mild, sweet flavor that is different and very delicious. My husband really likes them!

1 egg

1/3 cup butter or shortening ( I like the flavor of butter)

1 cup cooked,cooled and mashed yams

2 Tbs. sugar

1 cup flour

2 tsp. baking powder

1/2 tsp. salt

Mix egg, butter, and yams in a bowl until fluffy. Gradually stir in sugar. Mix together flour, baking powder, and salt and then add into yam mixture. ( I use a hand mixer) Blend well and drop by tablespoons or cookie scoop onto lightly greased cookie sheet. Bake at 375 until done, 10-20 minutes. They will be lightly browned on the bottom. Check after 10 minutes for doneness.

Optional Topping: My son likes the topping on but I like them just as well plain.

2 Tbs. butter

1 Tbs. brown sugar

Microwave in a bowl for a few seconds and then drizzle over the hot biscuits. It will be sticky for a few minutes but dries when cool.

Contributor: Debbie

Sweet and Tangy Chicken

No Fuss - No Muss - Oh So Good!

This is my type of recipe. It took no more than 5 minutes to get everything in the pot and the chicken was absolutely delicious!

This can be baked in your kitchen oven or with briquettes outside. Donna said that this sauce also works well on pork chops. I'm certainly going to give it a try.

4 - 6 chicken breasts or a whole one cut up
1 cup apricot jam
1 cup Catalina dressing (I like Sweet Honey Catalina by Kraft)
1/2 pkg. onion soup mix (about 2 Tbs.)

Pat chicken dry. Pour the above sauce over the chicken and bake at 350 about 45 min. to 1 hr. Cover with foil while cooking.

If you want more sauce to put over rice or potatoes, use equal parts jam and dressing.

Enjoy!

Contributor: Donna

Honey Apple Crisp

Smell the Apples - Feel the Memories


"Because of the fresh apples, this is one of our favorite fall desserts. I grew up in Upstate New York among the dairy farms and apple orchards. Every time I make this recipe, it reminds me of fall in New York and Dad coming home after riding our horse with his saddle bags filled with apples. He and the horse were both eating apples as they rode into the yard."

-Debby

This recipe is so easy - you usually have everything you need in the cupboards.

6 cups sliced apples (about 2 pounds) - I like golden delicious mixed with granny smith

1 tsp. lemon juice

1/2 cup honey

1/3 cup all purpose flour

2/3 cup rolled oats (quick oats are okay)

1/2 cup brown sugar

1/4 tsp. salt

1/3 cup butter

Arrange apples in a greased baking dish (9x13) and sprinkle with lemon juice. Spread honey over apples. Mix flour, oats, brown sugar, and salt. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle over apples. Bake at 375 until apples are tender and crust is browned and bubbly (about 30 minutes)

Makes 6 servings. Top with vanilla ice cream or whipped topping. (serve warm but is good when cold too)

Contributor: Debby

Kellie's Breakfast

Sunny and Yummy!

The first thing I noticed about Donna's recipe when I took it out of the oven was its beautiful color. The golden yellow is a perfect breakfast food as it brightens your whole attitude for the day. The flavors are a mellow blend of egg and cheese with just a little dash of hot from the peppers. I also liked how it cut. Nice straight lines and the pieces didn't fall apart when lifted from the pan. It makes a very pretty presentation. This is a great breakfast or brunch food. I even made it for dinner and out little tummies loved it.!

10 eggs

1 pt. cottage cheese

Beat and add the rest of the ingredients

12 oz. grated cheese (your choice) medium or sharp

1/2 cup flour

1 tsp. baking powder

1/2 cup melted butter

1 tsp salt

1 can green chopped chilies

Spray a 9 x 13 inch pan with pam

Bake 350 degrees for 45 minutes

Top with sour cream and salsa when served

Contributor: Donna

Sweet Dinner Rolls

Easy, sweet, and delightful!

I was out of Terrels frozen rolls for Sunday dinner so I thought I'd give Deb's recipe a try. They were really fast and easy. I mixed everything up about 20 minutes before I left for church. When I got home, I rolled them out into 2 1/2 dozen clover leaf rolls. They only need to raise about half an hour and then they are ready to bake. For me, this is a "keeper" recipe.

1/2 cup warm water
3 1/2 tsp. active yeast
1 Tbs. sugar
Dissolve yeast and sugar in the warm water - stir until well mixed- set aside
2 cups hot milk
1 stick melted butter or margarine
1/2 cup & 1 Tbs. sugar
1 egg
1 tsp. salt

Mix well then add 6 cups of flour. Mix together to help cool down the milk. Then add the yeast mixture. Dough will be sticky -cover with a towel and let rise in a warm place for about an hour. Punch down dough (you may add up to 1 more cup of flour until the dough is no longer sticky) Form dough into any kind of rolls you would like. Place in greased pans, cover and let rise another 1/2 to 1 hour.

Bake at 350 degrees for 30 minutes (depends on your oven and how many pans of rolls you made.)

Contributor: Debby

Honey Cream Spread

Light, Refreshing, a little burst of Spring!


This is a wonderful little spread for rolls, muffins, bagels and fruit. The zest of orange adds a wonderful little zing.


1 pkg. (8 oz.) cream cheese, softened
1/4 cup honey
2 Tbsp. orange juice (fresh is best)
1/2 tsp. grated orange peel (I like fresh zest)

Combine softened cream cheese, honey, orange juice and orange zest; beat until well blended. Refrigerate at least 1 hour. Spread on breads, muffins, bagels and fruit.

Contributor: Debbie