Friday, June 19, 2015

Happy Father's Day treat! Double Your Pleasure: A&W Root Beer Float & Root Beer Float cake

I put this together for one of my cooking segments I did on our local morning news shows last year.

I shared simple ideas that kids could make for Father's Day. I found the free printable tags online (sorry, I no longer have the link), but I think kids could make it themselves.

I added a previous post about root beer.....that includes a ROOT BEER FLOAT CAKE.

 If Dad loves root beer, this would be a great treat for him!  ENJOY!

Unlike the majority of society, I'm neither a Coke or Pepsi girl. I prefer Sprite or Root Beer. But actually, I prefer a Root Beer Float if I'm gonna' bother drinking soda!

In my small town, we had an A&W restaurant, complete with car hops, when I was growing up. The drive-in restaurant is still there today, although it is awaiting its new opening under new ownership (HURRY!!!!)  Mike's Drive-In will still serve the beloved A&W Root Beer and the RB Floats in a frosty mug! People travel for miles to enjoy this treat that takes us all back to a simpler time.

This time last year,  Big AL went for a little getaway to celebrate our  anniversary and part of our trip included "Antiquing" In Historic Cape Girardeau, Missouri. I found an old A&W mug to serve my float and I couldn't wait to bring it home, wash it up and enjoy my float in a frosty mug-all proper like.

I made it, took the photo, and then before I could lick my lips, Big AL took it and woofed it all down!

His response when he laid the empty mug back on the counter? "Man, that was good!"

All you need is:

1 A&W mug (yeah, it makes ALL the difference)
2 scoops FRENCH VANILLA Ice Cream (I used Blue Bunny)
And enough A&W Root Beer to spill over the top of the mug so you can lick it off the side when no one is watching!

Rinse mug and freeze till frosted!
Put in ice cream.
Pour on Root Beer.
Serve with a spoon and a straw.
Hide it in another room till you're ready to share!

And now for the cake:

Root Beer Float Cake

You will need:

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping mix


In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat on low speed for 30 minutes. Beat on medium for 2 minutes.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-16 servings.

*I found this recipe in my Taste of Home Cookbook.

*This cake has a mild root beer flavor, not at all overwhelming.
You can also use your own icing recipe and add a little root beer to it.

Saturday, May 9, 2015

The $10,000 Caribbean Grill

This fancy schmancy grilled cheese recipe won the Teflon $10,000 prize for "the best grilled cheese in America" back in '04. I made it and my family loved it! Thank you ,ASHLEY BERMAN for creating such a tasty sandwich we all can enjoy.

This is not a beginner recipe, but not difficult. Give it a try!

Greatest Grilled Cheese Sandwich in America sponsored by DuPont(TM) Teflon(R).

Ingredients For Mango Salsa:

•1/2 mango, 1/4 inch diced
•2 tbsp red onion, 1/4 inch diced
•1/4 red bell pepper, 1/4 inch diced
•1 tbsp fresh lime juice
•pinch of sugar
•1/2 tsp kosher salt
•freshly ground black pepper
•For Sandwich:
•3 tbsp butter, at room temperature
•1 tbsp curry powder
•8 slices fresh Italian bread
•8 slices (8 oz) Swiss cheese
•1/4 cup honey mustard


In a small bowl, mix together all of the salsa ingredients. Set aside. (Note: this can be made one day ahead and refrigerated. Bring to room temperature before using.) Makes about 1½ cups.

In a small bowl, mix the butter and curry together. Spread 2 tbsp of the butter mixture on one side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the mustard on the bread. Place about 2 tbsp of the mango salsa on the bread followed by the cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.

Add the remaining curry butter to a Teflon-coated non-stick skillet and heat over medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover and turn the sandwiches with a spatula, pressing very firmly. Cook for 2 to 3 minutes, or until the bread is golden brown and the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side (or on top of the sandwich).


Friday, May 8, 2015

3-Ingredient Angel Food Cake with Strawberry Sauce ( with video)

Remember this one? Beautiful isn't it? It was part of a FAST AND FURIOUS FRIDAY supper, but I thought it deserved a post of its own.

EASY PEASY if you must come up with a last minute dessert to take to someone- or if you just want a sweet ending to a meal that's not too heavy.

You will need:

1 Angel food cake (purchased- or your own recipe- but come on, that wouldn't be as easy!)
1 container  Fresh berries, mashed, with a little sugar added (to taste-- 1/8 1/2 cup)
Drizzle over top of cake.
You may also top with whipped cream or Cool Whip.

This is simple and delicious. Not too sweet and really, for those counting your fat and calories, it's not too bad.

Any extra sauce is wonderful served over vanilla ice cream, French toast or pancakes, or serve with pie crusts.


CLICK on the link below to watch me prepare this and share a few extra tips about Strawberries.

Thursday, May 7, 2015

Easy Chocolate Bundt Cake

When I make a trip to the grocery store, I always purchase a box of cake mix when they are on sale.

Devil's Food is my flavor of choice, because it is so versatile, and HELLO, ummmm, it's chocolate!

I can whip together a simple yet elegant looking dessert just by using a bundt pan instead of a regular cake pan, and I can make the recipe according to the directions on box, or add a few of my own simple extras to make it seem as if it were from scratch.

Adding an extra egg, or replacing softened butter for the oil are two common changes I make that make a big difference in taste.

Adding sour cream or buttermilk for liquids and adding a dry instant pudding mix-- all of these add to the moistness of a cake.

Here is a tweaked version of the recipe on the box- extra moist and always delicious.
Perfect when unexpected guests arrive, and nice enough to serve your Valentine,

1 Devils Food cake mix
1 (4 1/2 oz.)chocolate pudding mix (instant)
1 c. sour cream
1/2 c. oil
1/2 c. warm water
1/2 c. semi chocolate chips
4 eggs (extra lg.)
Powdered sugar
Chocolate frosting

Combine all ingredients. Mix well. Put in greased Bundt pan. Bake at 350 degrees for 1 hour. Invert and while still warm, spread chocolate frosting on top, and it will drizzle down sides nicely. When cool, sprinkle with powdered sugar.

CLICK ON THIS VIDEO and watch me explain a few tips to make a ho-hum dessert really special.


Sunday, April 26, 2015

BEST Ever Banana Cake with Cream Cheese Frosting

I love surprises. And I love Banana Cake. I was pleasantly surprised when I made this banana cake that stands out from the rest hands down!

What sets it apart? Well, a few things...It is a dense cake but EXTREMELY moist--- through and through! It's sweet, but not too sweet in that "great-now-my-teeth-hurt" sort of way I often taste with desserts (not that I would ever let that stop me from devouring  a good dessert).

This was a treat all around. Beautiful to the eye---I topped my frosting with sliced bananas, walnut pieces and drizzled caramel sauce.

It was the perfect texture-- no crunchy parts-- even the ends of the cake  were moist and the frosting was so smooth and tasty.

It was a bit time-consuming to make, but it was worth EVERY minute of prep time.

Something else that set it apart was the baking/cooling method:  It bakes in only a 275 degree oven (rather than 350 degrees), for an hour (or more depending on your oven).

THEN, instead of cooling on a rack, the cake STAYS in the baking dish and IMMEDIATELY goes into the freezer for 45 minutes to cool, then frost.

These steps (lower temp/longer baking time and immediate freezing) are KEY to getting the perfect texture and moistness, so don't change it up!

I took this to a ladies meeting at church where there were many desserts to choose from. My dish was returned with one piece, which I ate cold, for breakfast this morning. And I think it was even BETTER today!

Okay, time for you to quit reading, and start baking!


Original recipe makes 1 - 9x13 inch pan                    
3/4 cup butter

2 1/8 cups white sugar

3 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk (I made my own with  reg. milk and 1 1/2 T. white vinegar--then let sit for 5 min.)                                                   

2 teaspoons lemon juice

1 1/2 cups mashed bananas (use VERY RIPE--the blacker, the better) 

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

3 1/2 cups confectioners' sugar

1 teaspoon vanilla extract
1/2 cup walnut pieces
one banana, sliced (dip slices in pineapple juice to keep from turning brown)
Smucker's Caramel Ice Cream Topping (for drizzle)
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. (My oven took 1 hour 10 min.) Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Top with banana slices, walnut pieces and drizzle with caramel sauce.
Store any leftovers in fridge.
I found this recipe, Banana Cake IV, on, and made a few adaptions to the topping on frosting.

Tuesday, April 21, 2015

Good Mornin Fruit Smoothie (with video)

Watch this video for a quick, easy, delicious and healthy breakfast for the family.
All you need are  frozen strawberries, a banana, some OJ, yogurt. This makes a thick smoothie. To thin, add a little milk or more juice. Also, I ended up adding a full cup of frozen berries for more berry flavor.

New Recipe and Tips Videos to view on my YOUTUBE Channel

Hey all! I have begun uploading new recipe and tips videos on my new YOUTUBE channel, EVERYTHING IN MODERATION RECIPES that are designed to inspire beginning cooks, or cooks who don't have a lot of time to spend in the kitchen. SUBSCRIBE to the channel for easy access to the videos.

Don't forget my EVERYTHING IN MODERATION page on facebook  where you will also see recipes, tips,videos and more from my followers.

If you like what you see, feel free to pin to PINTEREST, or share on facebook or twitter.

Here's good cookin to ya!