Type what you have

Ingredients

• ✓ root beer
• ✓ root beer
• heavy cream
• vanilla extract

Instructions

1. 1 Pour 1 bottle root beer into a standard-sized ice cube tray. Carefully transfer to the freezer until frozen, 3 to 4 hours.
2. 2 Whisk cold cream and vanilla in a small bowl until slightly thickened. Cover and place in the refrigerator until needed.
3. 3 Transfer root beer ice cubes into a blender. Add 1 1/2 cups cold root beer and blend until a smooth, thick slush forms, stopping and shaking the blender as needed.
4. 4 Pour into 2 frozen mugs, leaving about 1 inch of room at the top. Spoon vanilla cream over top and serve.

By John Mitzewich

Ingredients

• ✓ root beer
• chicken thigh
• barbecue sauce
• hamburger bun

Instructions

1. 1 Place chicken inside a slow cooker and pour the root beer over the meat. Cook on Low until meat easily shreds, 6 to 8 hours.
2. 2 Drain off the cooking liquid and use meat claws, two forks, or a large spoon to break the meat apart. Stir in barbeque sauce. Keep warm in the slow cooker until ready to serve.
3. 3 Place meat onto hamburger buns and serve drizzled with more barbeque sauce if desired.

By Rebekah Rose Hills

Ingredients

• ✓ root beer
• white sugar
• root beer flavoring

Instructions

1. 1 Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes.

By brilyint1

Ingredients

• ✓ root beer
• ✓ root beer
• all-purpose flour
• yellow cake mix
• egg
• vegetable oil
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Make cake: Stir together cake mix, root beer, eggs, and oil in a large bowl until smooth. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
4. 4 Make glaze: Whisk together confectioners' sugar and root beer in a small bowl until smooth.
5. 5 Use a skewer to poke holes in cooled cake at 2 inch intervals. Pour glaze evenly over cake.

By Karin Christian

Ingredients

• ✓ root beer
• pork tenderloin
• barbecue sauce
• hamburger bun

Instructions

1. 1 Gather the ingredients.
2. 2 Place pork tenderloin in a slow cooker; pour root beer over top.
3. 3 Cover and cook on Low until pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to the individual slow cooker.
4. 4 Drain well. Stir in barbecue sauce.
5. 5 Pile pulled pork onto hamburger buns.
6. 6 Serve and enjoy!

By Livie's Mommy

Ingredients

• ✓ root beer
• jagermeister liqueur

Instructions

1. 1 Pour Jagermeister into tall glass. Add root beer and stir.

By ValKyrie the Great

Ingredients

• ✓ root beer
• ✓ root beer
• shortening
• white sugar
• egg white
• vanilla extract
• egg
• all-purpose flour
• baking powder
• salt
• applesauce
• instant dessert topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
2. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. 4 To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.

By Rhonda

Ingredients

• ✓ root beer
• pork shoulder
• kosher salt
• liquid smoke
• garlic

Instructions

1. 1 Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
2. 2 Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

By Emilycimino

Ingredients

• ✓ root beer
• root beer schnapps
• vanilla ice cream

Instructions

1. 1 In a pint glass, stir together 1/4 cup of the root beer and the root beer schnapps. Place in the freezer for 2 hours, or until ready to drink. Leave the remaining root beer at room temperature.
2. 2 When ready to drink, scoop the ice cream into the pint glass, and top off with the room temperature root beer.

By Ssharp

Ingredients

• ✓ root beer
• baby back pork rib
• brown sugar
• garlic salt
• chili powder
• black pepper
• cayenne pepper
• beef broth
• apple cider vinegar
• liquid smoke
• barbecue sauce

Instructions

1. 1 Use a butter knife to cut into an edge of the rib racks. Use a paper towel to grab and lift off the silvery membranes.
2. 2 Combine brown sugar, garlic salt, chili powder, black pepper, and cayenne pepper in bowl. Coat the ribs generously with the dry rub.
3. 3 Place the trivet inside the Instant Pot. Pour in broth, root beer, vinegar, and liquid smoke. Place ribs on the trivet on their sides, with one inside the other. Close and lock the lid and make sure the vent is sealed. Select manual high pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on the highest heat setting. Place a rack 6 inches from the heat source.
6. 6 Transfer ribs to a broiling pan and generously coat with barbecue sauce.
7. 7 Cook in the broiler until barbeque sauce is bubbly and caramelized, 5 to 7 minutes.

By Chris Book

Ingredients

• ✓ root beer
• white sugar
• evaporated milk

Instructions

1. 1 Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.

By higgie2006

Ingredients

• ✓ root beer
• pork shoulder
• brown sugar
• cumin
• paprika
• salt
• black pepper
• garlic powder
• onion powder
• oregano

Instructions

1. 1 Pat pork shoulder dry; place in a slow cooker. Pour root beer over pork.
2. 2 Combine brown sugar, cumin, paprika, salt, black pepper, garlic powder, onion powder, and oregano in a small bowl; sprinkle on top pork and lightly rub until entire surface coated.
3. 3 Cook on Low for 5 hours; increase heat to High and continue cooking until pork is tender and easily pulled apart with a fork, about 3 hours more.
4. 4 Carefully transfer pork to a platter; shred with 2 forks. Drizzle some cooking liquid over pork to moisten.

By sbellingham

Ingredients

• ✓ root beer
• vanilla ice cream
• whipped cream
• maraschino cherry

Instructions

1. 1 Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.

By Lucinda

Ingredients

• ✓ root beer
• vanilla vodka
• irish cream liqueur

Instructions

1. 1 Pour vodka and Irish cream liqueur into a shot glass. Pour root beer into an old-fashioned glass; drop shot glass into root beer. Drink immediately.

By Rick

Ingredients

• ✓ root beer
• ice cube
• whiskey
• coffee flavored liqueur
• milk

Instructions

1. 1 Fill a highball glass with ice. Add root beer, Canadian whiskey, and coffee liqueur. Slowly pour in milk so it does not curdle; stir gently. Enjoy immediately.

By ambibambi

Ingredients

• ✓ root beer
• pork chop
• salt
• pepper
• beef stock
• brown sugar
• hot sauce
• worcestershire sauce
• salt

Instructions

1. 1 Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
2. 2 Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

By Ken from CA

Ingredients

• ✓ root beer
• ketchup
• orange juice
• worcestershire sauce
• molasses
• ginger
• paprika
• chipotle chile powder
• garlic powder
• onion powder
• red pepper flakes

Instructions

1. 1 Mix root beer, ketchup, orange juice, Worcestershire sauce, molasses, ginger, paprika, chile powder, garlic powder, onion powder, and pepper flakes together in a saucepan; bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.

By maryyyy

Ingredients

• ✓ root beer
• canola oil
• worcestershire sauce
• teriyaki sauce
• steak sauce
• garlic salt
• onion salt
• black pepper
• basil
• thyme
• rosemary
• rib-eye steak

Instructions

1. 1 Combine canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary in a bowl.
2. 2 Pierce steaks in several places on both sides with a fork or knife tip; transfer to a shallow glass or ceramic non-reactive dish in a single layer. Pour marinade over steaks, flip to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator, 3 to 4 hours, flipping steaks halfway through.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steaks from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook steaks on the preheated grill until beginning to firm and slightly pink in centers, 5 to 7 minutes per side. An instant-read thermometer inserted into centers should read 140 degrees F (60 degrees C) for medium.

By Denis

Ingredients

• ✓ root beer
• pork loin
• salt
• black pepper
• ketchup
• brown sugar
• worcestershire sauce
• liquid mesquite smoke flavoring
• grill seasoning
• mustard
• browning sauce
• hamburger bun

Instructions

1. 1 Cut pork loin into 8 portions and sprinkle with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add pork and cook until browned, about 3 minutes per side. Pour in 1/2 cup root beer and cancel Saute function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 While pork is cooking, mix remaining root beer, ketchup, liquid smoke, brown sugar, Worcestershire sauce, grill seasoning, mustard, and browning sauce in a large bowl. Set aside.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove cooked pork and shred with 2 forks and add to the sauce. Serve on toasted buns.

By Allrecipes Member

Ingredients

• ✓ root beer
• ✓ root beer
• hamburger bun
• barbecue sauce
• olive oil
• brown sugar
• whiskey
• balsamic vinegar
• nutmeg
• ginger
• cinnamon
• celery salt
• garlic salt
• onion powder
• mustard
• paprika
• black pepper
• kosher salt
• brown sugar
• pork shoulder roast

Instructions

1. 1 Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
2. 2 The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
3. 3 Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
4. 4 Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
5. 5 Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
6. 6 Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

By strayredbolt