I think you know I live and die by root beer. I drink it, I cook with it, I bathe in it…no, wait. Even if you don’t love root beer (what’s wrong with you) the root beer just adds to the flavor of the chicken and doesn’t overpower it. Plus it gives a nice caramelization when the chicken is baked.

ingredients:
8-10 chicken thighs
1 cup root beer
1 cup ketchup
2 Tablespoons lemon juice
1/4 cup orange juice
2 Tablespoons maple syrup
1 teaspoon minced ginger
2 cloves garlic, minced
salt
pepper

In a bowl combine the root beer, ketchup, lemon juice, orange juice, maple syrup, minced ginger and garlic.

Put the chicken pieces in a large freezer bag and pour in the marinade ingredients. I always put marinating meats in freezer bags in ANOTHER pan, you never know if that thing is going to leak! Let the chicken marinate in the fridge for 4-8 hours, however long you’ve got.

Drain off the marinade and lay the chicken pieces in a baking pan. Don’t reuse tainted marinade people, ew! Salt and pepper the chicken to season and then cook at 375 degrees for 30 minutes covered in foil. Take off the foil and cook for another 25 minutes.

This is a nice sticky chicken with a lot of good flavor. Really easy to make when you’re in a hurry!

This is more of a how-to. Our family LOVES root beer, so I thought a perfect combination for dessert would be root beer float cupcakes.

First, I used Baked’s recipe for Root Beer Bundt Cake, BUT made them into cupcakes. I only made 12 cupcakes (half the recipe) and with the rest of the batter…

I made a just made a small cake for munching. Yum.

Then I topped them some homemade root beer sherbet and some whipped cream. Since the cake was so heavy, the very flavorful root beer sherbet was just what was needed to make the perfect ice cream cupcake combo.

I love to marinate meat. It’s the best way to get a nice full flavor out of your meal. I’ve mixed up a bunch of different variations of this recipe and I think this one works pretty well. I don’t think you need to use tri tip either, I’m sure it’d work on chicken or other cuts of beef. Note my secret ingredient – as always – root beer. If there ever is an Iron Chef – Root Beer, somebody better call my ass up.

ingredients:
1/2 cup soy sauce
1/4 maple syrup
4 cloves of garlic, minced
1/2 teaspoon mustard powder
1/2 teaspoon sesame oil
1/2 cup root beer
tri tip – or whatever other meat you want to use.

In a bowl, combine all the marinade ingredients – add the root beer slowly, cause it tends to fizz up.

Marinate in a sealed container or a plastic bag. Stick it in the fridge. I like to do this as long as I have time for, I usually prepare it in the morning and then it’s ready by dinner time.
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Put the marinated steaks on a hot grill – depending on the thickness of your meat, tri tip is tricky and will not taste good overcooked. I usually go about 7 minutes on each side. Once the meat is done, put it on a plate, covered in foil, and let it rest for 5-7 minutes. This will keep the tri tip nice and juicy before you serve it.

When I cook tri tip my goal is to get it just about medium. I am actually NOT a fan of seeing the pinkness or rareness of meat, but I have to tell you – cook tri tip any more than that and you will be sorry. To me, this tastes so good, it doesn’t need a sauce, which is always my goal. Less work is best.

Secret Ingredient?? ROOT BEER. Most pulled pork recipes tell you to add bbq sauce after it’s made. This doesn’t need it, but it’s up to you. Made in a slow cooker, the root beer gives it a nice moist tenderizing texture.

ingredients:
1 boneless pork shoulder (or pork butt) 3.5-4lbs
8oz root beer (or use a full can, who cares)
3 Tablespoons brown sugar
1 Tablespoon salt
1 Tablespoon cumin
1 Tablespoon paprika
1 Tablespoon freshly ground pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano

Put the pork shoulder in the crock pot. I am not a fan of browning, also I don’t give a damn, so I just throw it in. You can cut it in half if you are worried it won’t cook through. Pour the root beer over the meat.

In a small bowl combine all the ingredients. I know it sounds like a lot, but believe me, after 8 hours of cooking it will just seep into the meat, not overpower it, I promise. Now just rub the dry ingredients over the pork. The end. Could life be simpler?

I found what works best for me is to turn the crock pot on LOW for 5 hours, then HIGH for the last three. That has always worked for me, but you may know your crock pot better.

When you are ready to roll, carefully take the lid off – the steam will burn out your retinas – and using two forks or a pair of tongs, carefully shred the pork, mixing it in with the liquid and juices in the slow cooker. I just keep it in there rather than transferring it to another plate. I like to serve mine on King’s Hawaiian sweet rolls cause they are soft and deliciouuusss. But it’s up to you. This is a great recipe for a party, or a Sunday night dinner.

I have been toying with this recipe for some time. I wanted to get THE most root beer flavor possible. This is pretty root beer-y, from the cake to the frosting. But nothing beats a good old icy cold root beer. Yum.

ingredients:
1/2 cup butter
2 eggs
1 cup brown sugar
1/2 cup finely crushed root beer barrel candies
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup root beer

Frosting:
4 cups powdered sugar
1/2 cup butter
4 Tablespoons root beer
1 teaspoon root beer flavoring
finely crushed root beer candy for the tops

Preheat oven to 350 degrees Line cupcake pan with liners.

In a mixer, cream the butter and sugar. Add the eggs one at a time until well incorporated. Combine the rest of the ingredients in a bowl, and add slowly to the butter mixture. Mix well.

Fill cupcake liners, and bake for 18-22 minutes. Cool on a wire rack.

While they are cooling, start the frosting by mixing the butter and the powdered sugar. Add the root beer slowly, it will foam up quickly. Mix in the flavoring, until everything is combined and fluffy.

Frost the cupcakes and top with crushed root beer candies. Don’t do what I did, seeing as how I love those candies I made them TOO big, leaving giant boulder toothbreakers on top of the cakes. No, no, grind them up. Also don’t add them until you’re going to serve them, as they melt into the icing and do not look all that pleasant.

They look even cuter if you ‘dress them up’ with a small straw and spoon. Like little root beer floats. DELICIOUS.

I love root beer. More than I love you. A lot more.

I don’t like root beer floats cause I don’t like how the ice cream gets all runny and…blech. This is the best of both worlds. A blend. And super easy.
ingredients:
2 – 12 oz bottles of root beer (let them sit a bit and get flat.)
1/2 cup sweetened condensed milk
1 cup whole milk or half and half

This recipe couldn’t be more simple. Mix up all the ingredients. Let the foam die down a little.

Pour into your prepared ice cream maker. It takes about 20 – 30 minutes, I’d say.

Let me tell you, IT IS DELICIOUS. Wow.