The Old-Fashioned Root Beer from Sprecher Sodas (Milwaukee) is serious business.

It comes in a hefty 16 oz. bottle and is best served ice cold. If you want to get fancy, it builds to a frothy head when poured correctly into a frosty mug.

The hints of Wisconsin honey and vanilla are nice touches, but the secret to this root beer's creamy and delicious flavor is in the hand-made kettle it's brewed in.

If it's a hot day and you've been working in the yard, Sprecher Root Beer will hit the spot every time.

Tonight we'll be serving Cheese In A Burger, as made famous by Allison Neet.

To make Cheese In A Burger burgers, you'll need:

    - Hamburger meat
    - Shredded cheese
    - Sliced cheese (optional)
    - Random spices

Directions:

Spice meat with whatever spices you have on hand.

Tonight's special will be prepared with your choice of either Montreal Steak Seasoning or garlic and paprika.

Add in some Worstershire sauce, ketchup, tobasco (optional), an egg and breadcrumbs. Mix well.

Note: Patties need to be at least a 1/3 lb thick to hold together while grilling.

Pat burgers into a meatball. Put a hole in the middle. Stuff hole with shredded cheese. Cover hole and throw on the grill.

Add a slice of cheese for double cheese effect.

Tonight's burgers will be topped with lettuce, tomato, pickle, onions, mayonnaise and ketchup and served with left-over Super Summer Pasta Salad and sliced peaches.

Ingredients:

1 Tbl. vegetable oil
2 skinless/boneless chicken breasts
1/2 cup chopped onion
1 can (7 oz.) green chiles
1 package taco mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp. salt
1 tsp. pepper
12 tortillas (6 inch)
2 cups shredded Monterey Jack
1 can (10 oz.) red enchilada sauce

Directions:

In a large pot, boil chicken breasts until cooked. Once cooked, shred chicken.

Saute shredded chicken, onions, and green chiles.

Stir in taco mix.

In a separate bowl, mix sour cream, cottage cheese, and salt and pepper.

Heat tortillas until warm then put a spoonful of meat mix, a spoonful of cheese mix on the tortilla, sprinkle some Monterey Jack on top, then roll and place (fold down) into a 9 x 13 inch greased pan.

Once you've filled the pan, cover the enchiladas with remainder of the meat mix (if any) and enchilada sauce.

Bake in the oven at 350 for 30 minutes.

Waialua Soda Works is a Hawaiian-based company that produces a mighty tasty root beer.

The secret is in the blend of cane sugar and Maui natural white cane sugar.

Waialua has a mild burn level, and the subtle hint of vanilla in the after taste is a nice touch.

We recommend you chase Waialua with a glass of water. Though the sugars are what make this root beer taste good, they also leave a slight film on the top of your mouth, causing your tongue to stick to it slightly.

All in all this little jewel is worth the taste, and it's got a great bottle cap, ta boot. Hard to deny that winning combo.

Note: No hand or stand mixer is needed for this recipe. Since the butter is melted, it can all be mixed by hand.

Ingredients:

  - 1 stick of butter (melted)
  - 3/4 cup granulated sugar
  - 3/4 cup brown (or light brown) sugar
  - 2 eggs
  - 2 Tbs vanilla
  - 1/2 tsp salt
  - 1 Tbs baking powder
  - 2 cups flour
  - 1 bag of chocolate chips

Directions:

Pre-heat oven to 375 degrees.

Mix together the melted butter and brown sugar and then mix in the granulated sugar.

Stir in the vanilla & eggs.

Add 1 cup of flour, salt, baking powder, and mix.

Then mix in the 2nd cup of flour and the choc. chips, and the batter is ready to bake.

Drop the dough (each cookie being about 2 Tbs of dough) onto cookie sheets and bake for about 8 - 9 minutes

Note: Baking time will vary depending on your oven. When the cookies start to brown around the edges they are done.

Take the cookie sheets out of the oven. The cookies will still be a little too soft on the bottom so let them cool 1 - 2 minutes on the sheet before moving them to a cooking rack or plate.

Tip: This dough can easily be made ahead of time. It freezes well (1 - 2 weeks in an air tight container) or up to 2 days in the fridge.

Happy Baking!

Ingredients:

2 lbs. tilapia
1/2 cup grated Parmesan cheese
3 Tbs mayonnaise
2 Tbs lemon juice
1/4 cup butter, softened
1/4 tsp each of basil, pepper & celery salt
1/8 tsp onion powder

Directions:

Cover a pan with foil and place tilapia on top. Set aside.

Combine ingredients and mix well. Set aside.

Broil tilapia 2-3 minutes. Remove pan from oven and flip fish. Broil for 2-3 more minutes. Remove pan from oven and flip fish again. Spread ingredients over the fish. Feel free to be generous with the helpings. Broil for 2 more minutes.

Served with cous cous and steamed brocoli.