A&W Root Beer Pancakes

"A&W Root Beer Pancakes" ice cream to top of them is delicious and almost like enjoying a root beer float.

Ingredients

1 cup pancake mix

1 cup (8 oz.) A&W Root Beer

1 egg, slightly beaten

1 Tbsp. vegetable oil

Directions

Combine all ingredients; mix until smooth.

Pour 2 Tbsp. batter onto lightly oiled griddle.

Cook until tops are covered with bubbles; turn and cook 2 to 3 minutes.

All-American Sliders

This All-American Mini Burgers Steakhouse experience was at the original location in Chicago.

Ingredients

1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped

Special Sauce

1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper

Directions

Preheat grill pan or outdoor grill to high.

Mix meat and next 4 ingredients.

Divide meat into half and score each half into 5 pieces.

Roll the meat into balls then squish it into small, thin patties, 3 inches across.

You will yield 10 patties.

 To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours.

These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes.

But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness.

Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.

To make sauce, combine ranch dressing with ketchup and black pepper.

Additional Toppings, optional:

• Sliced Cheeses: Cheddar, pepper jack, Swiss
• Pepperoni
• Sliced tomatoes
• Yellow Mustard
• Mayonnaise
• Blue Cheese Dressing
• Sweet Red Pepper Relish

Roman-style Chicken

"Roman-style Chicken" is so delicious and simple to make in a crock pot.

Ingredients

6 skinless boneless chicken breast halves

4 skinless chicken thighs, with bones

1 1/4 teaspoon Sea Salt

1 teaspoon freshly ground black pepper

1/4 cup extra olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 ounces prosciutto, finely chopped

3 cloves garlic, minced

1 (15-ounce) can diced tomatoes

3/4 cup White Cooking Wine

1 Tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

2 cups chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with salt and pepper. 

In a heavy, large skillet, heat the olive oil over medium heat. 

Then cook the chicken until browned on both sides. 

Remove from the pan and place in crock pot.

In the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. 

Add the garlic and cook for 2 minute. 

Add the tomatoes, wine, and herbs. 

Using a wooden spoon, scrape the browned bits off the bottom of the pan. 

Add the stock, and bring the mixture to a boil remove from heat and pour into the crock pot.

Cook on low 6 - 8 hours on high 2 - 4 hours.

Stir in the capers and the parsley.

Serve over rice or pasta.