So here’s a creative idea I had along a quest to make root beer float ice cream. You need a stronger version of root beer than they sell at the store, but if you get rid of the water from soda you get hard candy. Hard candy is not very appealing in ice cream. I think you can get variations with peppermint stick, but personally they were never really my thing. Not to mention root beer hard candy and root beer floats have very little in common. This caramel can be used as an ice cream topping, or a sweetener for something like a coffee drink. In a following recipe I will make root beer float ice cream. On to the recipe.

Ingredients:

• 1 2 L root beer
• 12 oz can evaporated milk

Instructions:

1. In large pot intended for boiling down liquids boil root beer and evaporated milk on high heat.
2. Boiling at high heat to avoid skin on top of your liquid, watch very carefully.
3. Stirring frequently when you have little liquid left turn heat to low.
4. On low continue simmering until you can see streaks behind your stirring utensil.
5. Remove from heat and allow to cool.
6. Package or enjoy

I think of myself as someone who doesn’t always take the typical path. This soup is an example of that. The soups of this world have their standbys. You have chicken, pea, clam chowder, and vegetable beef. These are so well known almost everyone in America would be able to describe their flavor. When I sit down I try to make soup, not one of the standbys. You need a broth and the ingredients which will contribute to it. I also like an amount of solids, so that there is some chewing involved. I’m not sure this is as legendary as the standbys, but it makes a good soup. On to the recipe.

Ingredients:

• 3/4 cup peanut butter
• 1/3 cup peanut oil
• 1/2 cup cake or all purpose flour
• 10 cups water
• 1 15 oz tomato sauce
• 1 15 oz enchilada sauce
• 3 colored bell peppers
• 1 lb mushrooms
• 9 oz bag spinach
• 1 lb smoked sausage slivered

Instructions:

1. In large frying pan with at least a four quart capacity melt the peanut butter.
2. Add oil and homogenize oil and peanut butter.
3. Add flour and incorporate.
4. Heat for about 5 minutes, making sure to not burn.
5. Slowly add water making a smooth gravy. Use a whisk if necessary to remove lumps.
6. Add tomato sauce and enchilada sauce.
7. Homogenize.
8. Allow sauce to thicken while simmering.
9. Allow to simmer for 15 to 20 minutes.
10. Pour broth into slow cooker.
11. Add chopped bell peppers.
12. Cook on low for 4 hours.
13. Saute mushrooms and fry slivered smoked sausage.
14. Remove broth from heat.
15. Add mushrooms, smoked sausage, and spinach to broth.
16. Fold solid ingredients in until spinach is wilted.
17. Serve and enjoy.