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Nov 072015
 

Root Beer Float Cupcakes

When I was young, much, much younger, my aunt Shirley used to work at one of the old drive-in A&W’s up in Mahopac, New York and it was a frequent stop if we were going by and a real treat for me! Got some great food, root beer and a visit to see my aunt! The older I get, the more I miss the old days…….

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Those were the days!

This recipe hit me when I saw a recipe for ice cream muffins and all I could think of was cupcakes and root beer icing; it don’t get any better than that!!!! I was going to use Kenny’s homemade vanilla ice cream and figured if it came out bad and ugly, I’d be in trouble for wasting his precious night time snack, ha ha! In lieu of the homemade version, I bought some old fashioned vanilla ice cream made with eggs (didn’t even know they brought that back) and wasn’t disappointed although I think I could have used just a tad more ice cream as the batter was a little thicker than I would have liked but I was cooking 3 things at a time in the kitchen and just said, “Oh to hell with it, taste first and maybe next time!” This recipe I am about to give you only makes about 7 cupcakes so you need to adjust for your needs. The icing is also up to you and your favorite vanilla icing and just substituting the root beer concentrate for the vanilla. So with that, here is your very, very simple cupcakes:

Rootbeer float 002

 

 

Root Beer Float Cupcakes
 
Author:
Ingredients
  • Cupcakes:
  • 1 cup self-rising flour
  • 1 cup vanilla ice cream, melted (1 cup frozen will not yield 1 cup of softened so add a little extra and the next time, I will add a little more also)
  • Icing:
  • About 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • Confectioners sugar to thicken
  • 1 teas root beer concentrate
Instructions
  1. Mix together flour and ice cream until smooth.
  2. Fill paper lined cupcakes (about 7), ⅔ full.
  3. Bake in a 350 degree oven for about 18 to 20 minutes or until inserted toothpick comes out clean; let cool.
  4. Make your favorite vanilla icing by substituting the root beer concentrate for the vanilla or beat together the above ingredients and frost cooled cupcakes.

I hope you all have a great weekend, or what’s left of it as I go to mourn our Gators losing today in the Swamp and pop open a brewski to drown my sorrows!
P.S. As I sit here, I’m waiting for husband to put his fist through his computer as it is being very, very bad to him; off to the doctor for him and his puter on Monday………. Wish us luck!? Hope you enjoy!

Jun 162015
 

Crunchy Turkey Crescent Pockets

As Steve Harvey always says, “Boy, we gotta a good one for you today!”

Make plenty...because they go fast!

Make plenty…because they go fast!

With a little turkey left over in the frig and all the other ingredients needed for these little sandwich pockets, I was on a roll, literally! Coating these little morsels in melted butter,  followed by a nice coating of bread crumbs before hitting the oven, made them soooo very moist and tender they just melted in your mouth! It was almost impossible to eat them slowly so you could savor the tastiness and I found I wanted to just devour them quickly but did manage to hold myself at bay!

Crunchy Turkey Crescent Pockets
 
Author:
Ingredients
  • 2 tbsp softened butter
  • 6 oz whipped cream cheese
  • 2 tbsp chopped jalapeno peppers, more or less to your taste
  • 16 oz chopped, cooked turkey or chicken
  • 1 pkg crescent rolls
  • Melted butter for coating
  • 1 cup dried bread crumbs
  • Dried cilantro and cumin powder to taste (I used about 2 teaspoons of cilantro and 1 teaspoon of cumin)
Instructions
  1. Cream the softened butter and cream cheese together and mix in the turkey.
  2. Separate the crescents and add about ¼ cup of the meat mixture to the wide part of the roll.
  3. Roll up each being sure to enclose the filling and seal.
  4. Coat each pocket completely with the melted butter and then roll into the bread crumbs that have been seasoned with the cilantro and cumin.
  5. Place on a baking sheet and bake in a 375 degree oven for about 20 minutes or until golden brown.

Just happened to have some homemade cole slaw left over it was a great side to an already super sandwich and with our temps peaking at 100 degrees or more in the afternoons, who feels like doing much cooking either inside or on the grill anyway………….Enjoy everyone!

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