Browned Beef Stew with DP
3 pounds cheapest beef available
3 teaspoons salt
1 teaspoon black pepper
¼ cup flour
3 tablespoons shortening
2 cups beef stock or bouillon
2 cups Dr. Pepper
2 cups sliced carrots
1.5 cups onions, chunks
1 cup celery, sliced
1 cup frozen or fresh garden peas

Sprinkle meat with the salt and pepper and dust with the .25 cup flour. In a large stew kettle, brown meat in the 3 tablespoons shortening until very brown. Add beef stock or bouillon, Dr. Pepper, carrots, onions, and celery, and cook at a low temperature until meat is very tender. Add frozen peas and cook at least 10 minutes longer.




DPQ Sauce

2.5 cups Dr. Pepper
½ cup oil
½ cup lemon juice
1 cup catsup
1 teaspoon garlic powder
¼ teaspoon salt
1 teaspoon pepper
¼ teaspoon crushed red pepper or red pepper sauce
1 teaspoon basil

Blend together on stir speed of blender for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. (Will keep for several weeks in refrigerator. Will not taste good no matter how long you leave it in there to ferment.) Yield: 4.5 cups.


Dr Pepper Moist Supper Cake


1-¼ cups Boiling Dr Pepper
1 cup Quick-cooking Oats (regular oatmeal is fine)
½ cup Shortening
½ cup Sugar
1 cup Brown sugar
2 Eggs
1-1/3 cups All-purpose flour
½ teaspoon Salt
1 teaspoon Baking soda
½ teaspoon Nutmeg
Broiled Frosting:
1/3 cup Melted butter
½ cup Brown sugar
¼ cup Light cream (Half & Half)
1 cup Grated coconut
Pour the Dr Pepper over the oats, stir and let stand 15 to 20 minutes.
Meanwhile, cream shortening, add the sugars gradually and cream well. Add eggs, beating until mixture is fluffy. Sift flour with salt, soda and nutmeg. Add flour mixture to creamed mixture, mixing well. Add oatmeal mixture and mix thoroughly.

Pour into a 9 x 9 x 2-inch pan, greased and floured. Bake at 375°F for 40 to 45 minutes or until cake tests done. Remove from oven. Spread topping over hot cake and place under the broiler. Broil until bubbly and lightly brown. Serve warm.

Since I don't have a 9 x 9-inch pan, I baked this cake in a 9 x 13-inch pan, and it turned out fine. I did, however, decrease the baking time to 25 minutes, at which point it tested done. Even with the increased size of the cake, the Broiled Frosting recipe was large enough to accommodate.

12 ounces Dr. Pepper®
2 lemon slices

Pour the Dr. Pepper® into a saucepan. Heat until it is hot and bubbly, at exactly 170 degrees F. Place a lemon slice in the bottom of each of two mugs. Pour the Dr. Pepper® into the mugs, then serve immediately

3/4 shot Amaretto Almond Liqueur
1/4 oz 151 Proof Rum
1/2 glass Beer





1. Fill a shot glass about 3/4 full with amaretto and top it off with enough 151 proof rum to be able to burn.

2. Place the shot glass in another glass and fill the outer glass with beer (right up to the level of the shot glass).

3. Ignite the amaretto/151 and let it burn for a while. Blow it out (or leave it burning if you're brave - not recommended) and slam it. Tastes just like Dr. Pepper.Serve in:
Shot Glass

Dr. Pepper Cheese Ball
1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans

Place cheeses in large bowl of electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly.

Serve with a cheese knife for spreading on crackers

Dr Pepper Tacos
Yield: 8 tacos



Back before fancy meat tenderizers were available, folks used to marinate tougher meat in Coca-Cola because of its acidic content. We prefer Dr Pepper because it has more sugar. When you cook the meat, the sugar caramelizes, adding a great flavor. Besides, Dr Pepper was invented in Texas, as we may have mentioned.



1 (16-ounce) bottle of Dr Pepper
4 cloves garlic, peeled
2 cinnamon sticks
2 tablespoons Reata Grill Blend
1-1/2 pounds flank steak
8 large flour tortillas
8 corn tortillas




In a large bowl, combine the Dr Pepper, garlic cloves, and cinnamon sticks. Add the flank steak, cover with plastic wrap, and refrigerate for 12 hours.

Prepare and light the grill, and heat to medium-high. Remove the flank steak from the marinade and pat dry with paper towels. Season both sides with the grill blend. Grill the steak for 3 or 4 minutes on each side, or until done (never cook flank steak past the medium-rare stage or it will he very tough). Remove the steak from the grill and let rest for 4 or 5 minutes, loosely covered with foil. Cut the steak across the grain into 1-inch-wide slices. Serve hot with tortillas and your favorite condiments, such as Avocado Sour Cream or Pico de Gallo (see the book for recipes).


Bean Dip a la Dr. Pepper

Ingredients:
1 ea Can Red Kidney Beans, drain
1/2 c Dr. Pepper
3 tb Tomato Paste
4 oz Can Green Chilies, drained
2 tb Oil
1 ts Worcestershire Sauce
1 ts Salt
1 c Sharp Cheddar, shredded
1/4 ts Black Pepper
1 x Crisp Chopped Bacon
1 ea Clove Garlic, minced

Preparation:
Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers.

Pineapple Dr. Pepper Beans
1/2 lb. smoked bacon; sliced 1/2 cup tomato paste
1 larce yellow onion; diced 1/2 lb. summer sausage; sliced
2 bell peppers; diced 1 cup brown sugar
1 cup chopped mushrooms 1 cup medium Pace Picante Sauce
4 cloves garlic; minced (1) 16 oz. can pineapple tidbits; drained
(2) 28 oz. cans Pork & Beans 1 can Dr. Pepper
2 tomatoes; diced

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes.

Serves: 10-12

Dr. Pepper Pork Chops Or Short Ribs



4 pounds pork chops or short ribs -- (4 to 5)
2 tablespoons shortening
1 1/2 cups Dr. Pepper
1 cup catsup
1/2 cup vinegar
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder
1/4 cup Worcestershire sauce
2 cloves garlic -- minced


Brown meat in shortening. Place in large casserole or Dutch oven. Combine Dr. Pepper, catsup, vinegar, salt, pepper, chili powder, Worcestershire sauce and garlic in saucepan; bring to a boil. Pour over ribs; roast in 350 degrees oven about 2 hours or until tender, turning ribs once or twice. Makes 4 to 6 servings. This is an excellent slow cooker or slow cooker recipe.


Dr. Pepper Cherry Marshmallow Cake
Ingredients
2 cn Dark sweet cherries, pitted, drained, reserving syrup


JELLO MIXTURE:

3/4 c Reserved cherry syrup
1/4 c Dr. Pepper
1 pk Cherry Jello, 3oz size
1/8 ts Almond extract


BATTER MIXTURE:

1 pk Yellow cake mix
1 pk Cherry Jello, 3oz size
1/2 c Vegetable oil
3/4 c Dr. Pepper
4 Eggs
2 c Miniature marshmallows

Instructions 1. Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350F. In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled Jello mixture over cherries in pan. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!!

***starts grocery list***

LOL........ Which one should we try first????

JJT

I'm thinking Dr.Pepper tacos :)

Cake...(this is for real)

Take a chocolate cake mix. Mix in 12 oz of Dr pepper. Nothing else. Bake as usual. Enjoy.

Yummu----as I too sip my Dr Pepper.

ONE