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!

For many decades in my small town, we've had an A&W drive-up restaurant, complete with car hops. Mike's Drive-In is a southern illinois landmark, located in West Frankfort, Il. They 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.

Several years ag my husband and I 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!"

For the root beer lover in your family, especially DAD on Father's Day, double his pleasure with the cake and a frosty mugged-float!

(You'll be the favorite child ;) )

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


Directions:

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.

FIRST PLACE Cappuccino Mix (a repost)

Several years ago I was asked to speak at a FIRST PLACE Victory Celebration for several ladies who had been working on becoming healthier the good old fashioned way--by eating right and exercising- and choosing to put Christ First in all they do. They celebrated their collective weight loss of over 100 lbs.!

They shared several recipes and healthy-eating tips and encouraged each other and prayed together for many weeks then celebrated with a wonderful and healthy dinner/potluck that was WONDERFUL!

Now, you all know my philosophy about diet food...I normally don't like it at all- I'm an "Everything in Moderation" girl- literally. But I must admit, their buffet that evening was delicious!

And what was I doing there speaking to women who know how to eat properly? Well, I was encouraging them to keep the faith!!!

I was given a bag full of goodies for my efforts and included in the bag was this YUMMY cappuccino mix! (Thank you, Shelley Wilburn!)

You can make it too- and although they didn't give the fat/cal. info, by the looks of the ingredients, it can't be all that bad...especially in moderation.

So- here's what you need:

1 1/2 c. powdered fat-free non-dairy creamer
1/2 c. cocoa powder
3/4 c. Splenda
2/3 c. decaffeinated instant coffee
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Combine all; mix well and store in an air-tight container. When ready to use, add 3 level Tablespoons of mix to 1 1/2 c. boiling water. Stir and enjoy!



*Makes 16 servings.

HAPPY NEW YEAR!

Vanilla Coffee Punch (a re-post)

Several years ago, I was asked to make a "nice punch" to serve with gourmet cookies for the guests that would be touring the administrative offices of a new facility in the area. They didn't want a "kiddie punch", but something more sophisticated. This was the recipe that came to mind. I found it at TASTE OF HOME.

It is coffee-flavored with a smooth vanilla touch,  creamy and not too sweet. It has an elegant look. This is DELICIOUS--even if you're not one that loves a cold coffee flavor. Many of the guests were giving it rave reviews! It was being compared to drinks at STARBUCKS, and it also reminds me a bit of my favorite drink at Dairy Queen, a MOO-LATTE (but fancier).

Honestly, I have never received so many compliments on a punch, and so many recipe requests.

You must give it a try.

YOU WILL NEED:

* 4 cups brewed vanilla-flavored coffee, cooled
* 1 can (12 ounces) evaporated milk
* 1/2 cup sugar
* 1/2 gallon vanilla ice cream, softened
* Ground cinnamon

Directions

* In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately. Yield: 2-1/2 quarts.
Serves 13

Enjoy~Everything in Moderation

Mocha Mix

My good friend Debbie gave me this recipe many years ago, and I always save it for our first REAL snow (you know, the kind that sticks and cancels school and shuts down businesses).

Well, here in So. Illinois, that has usually happened already, but tonight is the weatherman's first prediction for a snow storm, so I went ahead and made it-I can't wait any longer!

Debbie's beautiful Mother, Lynn, passed away from breast cancer, and this recipe makes me think of her. So when you make yourself a cup, drink up...in honor of Lynn, who fought a courageous battle and has left behind a wonderful family.

Lynn was a stay at home mother whose life revolved around her family. So, in her memory, make a batch for your bunch to warm up their bodies after a cold day outdoors, and give them a hug to warm their souls!

YOU WILL NEED:
2 cups Swiss Miss powdered Mocha
2 cups powdered non-dairy creamer
1 c. instant coffee granules
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/4 cup sugar

Blend all till well mixed. Store in covered jar. Use 2 tsp. mix per cup of boiling water.

Stir well, top with marshmallows.
*If you'll notice in the photo, I sprinkled some little "snowflakes" I had leftover from some Christmas baking supplies I had on hand. I love the touch it added.

Pumpkins, Pumpkins, everywhere- and even some to drink!

I'm all about comfort, and from now until it warms up again, I'll be looking for ways to warm my bones- from the inside out- mainly scouring websites and cookbooks for comfort food and drinks that warm me up during my favorite season; Autumn.

Last weekend, we took a trip to Bandy's Pumpkin Patch and now I am in the mood (more so than usual) for all things pumpkin! Foods, drinks, decor....



I purchased a cooking pumpkin for homemade goodness and it had me searching for some new recipes to add to my ever growing list of pumpkin favorites.

I want to share this one though, first off, because it is simple and ABSOLUTELY delicious! If you are a Starbuck's fan but feel like paying $4-$5 for a cup of their creations is a bit over the top, you can make this version of their Pumpkin Spice Latte for pennies on the dollar!

This is from A YEAR OF CROCKPOT COOKING

PUMPKIN SPICE LATTE

--2 cups milk (I used 2%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee (I used strong coffee)

--garnish with whipped cream (optional)
I did not the first day, I did the second time. Great either way.

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon.

My guys keep bugging me to make this again and again. You must try it for yourself!

Three Ingredient Thursday- Banana Smoothie

I love a good smoothie! Especially for breakfast, and especially in the blazin' hot summertime.

I made a three-ingredient smoothie for this post, but I also wanted to add a few quickies that came stamped on the smoothie glass I purchased at the Dollar Tree.

You gonna' love em!


BANANA SMOOTHIE

1 banana
1 c. milk
1/2 tsp. vanilla

Break Banana in half, and place in blender.(With about 3 ice cubes) Pour in milk and vanilla and blend until smooth.

Garnish with a strawberry.


SUNNY CITRUS SMOOTHIE
1 cup vanilla ice cream
1 cup cold Orange Juice
3/4 cups pineapple chunks
Splash of lemon or lime juice


VERY BERRY SMOOTHIE
3/4 cup diced fresh strawberries
3/4 cup unsweetened apple juice
1/2 frozen raspberries
1 frozen banana, sliced
Blend with ice



SWEET GREENS SMOOTHIE
1 1/2 cups diced honeydew melon
1 cup lemon-lime gatorade
3/4 cup fresh green grapes pinch of salt

Blend with ice


BLUES BUSTER SMOOTHIE

1 cup Blueberry Yogurt
3/4 cup cold apple juice
2/3 cups fresh or frozen blueberries
1 cup frozen sliced peaches
Blend with ice

Pour yourself a cold one and sit back and enjoy the rest of the summer while cooling off -Inside out!
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THREE INGREDIENT THURSDAY-"Lindsey's Lemonade"

My "Aunt" Gayla Lindsey gave me this recipe years ago, and it is also featured in the COAL COUNTRY COOKIN' VOLUME II COOKBOOK that I am helping to sell for our Old King Coal Festival Fundraiser. Click here to order the cookbook filled with delicious home town cookin' recipes and you will also be helping to keep a small town festival and tradition alive.

This recipe is so tasty and usually I also add some orange wedges to the pitcher, and squeeze a bit of that juice in there too, and it tastes just like a Lemon Shake- Up at the fair.

I was out of oranges when I made it this time, but it was still delicious, and I love the cute little lemon glasses I found at THE DOLLAR TREE to serve my lemonade in. Feels so summery.

For this recipe you will need:

1 1/4 c. white sugar
8 cups water
1 1/2 c. freshly squeezed lemon juice
(from about 10 large lemons, seeds removed)

In small saucepan, combine sugar and 1 cup water. Bring to a boil and stir until sugar is dissolved. Allow syrup mixture to cool at room temperature, then cover and refrigerate until chilled. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water. Chill thoroughly before serving.

Makes 10 servings.