Dr Pepper Recipes - Cooking with Dr. Pepper
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Dr. Pepper - Nectar of heaven?
This collection of Dr. Pepper recipes is lovingly dedicated to my daughter - a Dr. Pepper addict - who opens her first can shortly before she opens her eyes in the morning. It turns out that you don't have to limit your Dr. Pepper consumption to just its liquid form - you can also cook with Dr. Pepper. In fact, you can easily make a meal that incorporates Dr. Pepper into every course - vegetables, side dishes, entrees, and dessert can all be made with the tasty soda pop. If you love Dr. Pepper, you're sure to find a recipe below that will tempt your taste buds.
Browned Beef Stew made with Dr. Pepper
3 pounds cheapest beef available3 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.
Yield: 8 servings.
Dr Pepper Pot Roast
Ingredients:
4-5 pound Pot Roast
10 Red New Potatoes
2 c. baby carrots
Can of Dr. Pepper
2 T Minced Garlic
Big Slosh of Soy Sauce
White Pepper
Optional Ingredients:
Liquid Smoke
Chopped Onion
Worchestershire Sauce
Dash of Dry Mustard
Instructions: Place your pot roast in the bottom of your slow cooker and add the liquids and seasonings. Cook on HIGH for one hour, then add the new potatoes (cut in half). Cook for another hour and then add the carrots. Cook only until the meat is done and falls apart and the veggies are fork tender, about 4 - 5 hours (total).
4-5 pound Pot Roast
10 Red New Potatoes
2 c. baby carrots
Can of Dr. Pepper
2 T Minced Garlic
Big Slosh of Soy Sauce
White Pepper
Optional Ingredients:
Liquid Smoke
Chopped Onion
Worchestershire Sauce
Dash of Dry Mustard
Instructions: Place your pot roast in the bottom of your slow cooker and add the liquids and seasonings. Cook on HIGH for one hour, then add the new potatoes (cut in half). Cook for another hour and then add the carrots. Cook only until the meat is done and falls apart and the veggies are fork tender, about 4 - 5 hours (total).
Super-Easy Slow Cooker Doctor Pepper Pot Roast Recipe
Ingredients:
3-4 pound pot roast.
1 package dry onion soup mix
1 can cream of mushroom soup.
12 oz Dr Pepper
Optional Ingredients:
2 chopped carrots
2 stalks celery
1 chopped onion.
Mix all together, put in slow cooker/Crock Pot. Cook 6-8 hours on low.
3-4 pound pot roast.
1 package dry onion soup mix
1 can cream of mushroom soup.
12 oz Dr Pepper
Optional Ingredients:
2 chopped carrots
2 stalks celery
1 chopped onion.
Mix all together, put in slow cooker/Crock Pot. Cook 6-8 hours on low.
Dr Pepper Tenderloin
4 servings
PrepTime: 10 min + marinating
Cook Time: 45 min
2 pounds beef fillet (preferably cut from the large end of a whole tenderloin), tied with butcher twine every inch
1 liter Dr Pepper
½ cup soy sauce
Juice of 3 lemons (about 3/4 cup)
1 tablespoon black peppercorns
1 tablespoon coarse salt
3 cloves garlic, crushed
Directions:
1.Place the beef in a deep container for marinating. Add 2 cups Dr Pepper and the remaining ingredients and mix well. Add more Dr Pepper to cover. Seal and refrigerate for at least 5 hours or overnight.
2.Preheat an outdoor grill to medium. Place the tenderloin on the grill, reserving the marinade, and cover the grill (or heat a grill pan over medium heat, add the tenderloin and cover loosely with foil). Cook, turning occasionally, until the meat registers 130° on a meat thermometer for medium-rare, about 45 minutes. Transfer to a board to rest for 15 minutes.
3.Meanwhile, bring the reserved marinade to a boil in a medium saucepan, then lower the heat and simmer until slightly reduced, 5 minutes. Slice the beef and drizzle with the Dr Pepper sauce.
Tip: Don't substitute Diet Dr Pepper; you need the sugar to carmelize.
Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/Dr-Pepper-Tenderloin
Cook Time: 45 min
2 pounds beef fillet (preferably cut from the large end of a whole tenderloin), tied with butcher twine every inch
1 liter Dr Pepper
½ cup soy sauce
Juice of 3 lemons (about 3/4 cup)
1 tablespoon black peppercorns
1 tablespoon coarse salt
3 cloves garlic, crushed
Directions:
1.Place the beef in a deep container for marinating. Add 2 cups Dr Pepper and the remaining ingredients and mix well. Add more Dr Pepper to cover. Seal and refrigerate for at least 5 hours or overnight.
2.Preheat an outdoor grill to medium. Place the tenderloin on the grill, reserving the marinade, and cover the grill (or heat a grill pan over medium heat, add the tenderloin and cover loosely with foil). Cook, turning occasionally, until the meat registers 130° on a meat thermometer for medium-rare, about 45 minutes. Transfer to a board to rest for 15 minutes.
3.Meanwhile, bring the reserved marinade to a boil in a medium saucepan, then lower the heat and simmer until slightly reduced, 5 minutes. Slice the beef and drizzle with the Dr Pepper sauce.
Tip: Don't substitute Diet Dr Pepper; you need the sugar to carmelize.
Source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/Dr-Pepper-Tenderloin
Dr Pepper Chicken
Oven & Slow Cooker Instructions
Ingredients:
4 -6 boneless,
skinless chicken breasts
1 cup Dr. Pepper soda pop
1 cup barbecue sauce
1 T brown sugar
salt and pepper
Salt and pepper chicken and put
in a 13 x 9 baking dish.
Mix together 1 cup Dr. Pepper
and 1 cup barbecue sauce.
Pour over chicken. Sprinkle with brown sugar
Oven instructions: bake at 350 degrees uncovered for 1 hour.
Slow cooker Instructions: cook in slow cooker for 3-4 hrs on HIGH.
4 -6 boneless,
skinless chicken breasts
1 cup Dr. Pepper soda pop
1 cup barbecue sauce
1 T brown sugar
salt and pepper
Salt and pepper chicken and put
in a 13 x 9 baking dish.
Mix together 1 cup Dr. Pepper
and 1 cup barbecue sauce.
Pour over chicken. Sprinkle with brown sugar
Oven instructions: bake at 350 degrees uncovered for 1 hour.
Slow cooker Instructions: cook in slow cooker for 3-4 hrs on HIGH.
Dr. Pepper Pork Chops Recipe
This dish goes together quickly, but it does take 3 hours to bake. It is well worth wait.
Cook Time: 3 hours -Ingredients:
24 ounces Dr Pepper soda
1 cup brown sugar
1 teaspoon garlic powder
2 teaspoons ground cloves
1/2 teaspoon ginger
1 teaspoon black pepper
1 teaspoon salt
1 small onion, sliced
6 center-cut pork chops
Preparation:
Preheat oven to 325 degrees F.
In a 9 x 13-inch pan, mix soda, brown sugar, garlic powder, cloves, ginger, pepper, salt, and onion. Cook 15 minutes; stir. Place pork chops in mixture, and cover pan with foil. Bake 3 hours.
Roast Loin of Pork with Dr. Pepper and Orange Marmalade Recipe
Serves 10
Ingredients:
4 pound loin of port
1 cup Dr. Pepper
1/2 cup orange marmalade
1/4 cup soy sauce
2 TBSP ginger
Directions:
Preheat oven to 325 degrees. Make slits in port. Combine Dr. Pepper, marmalade, soy sauce, and ginger. Place the pork loin fat side up in shallow pan and brush with mixture. Brush on more sauce several times during roasting time. Cook 2 hours or until a internal temperature reaches 160 degrees for Medium or 170 degrees for well done (use a meat thermometer). Remove from oven. Wait 20 minutes before carving.
4 pound loin of port
1 cup Dr. Pepper
1/2 cup orange marmalade
1/4 cup soy sauce
2 TBSP ginger
Directions:
Preheat oven to 325 degrees. Make slits in port. Combine Dr. Pepper, marmalade, soy sauce, and ginger. Place the pork loin fat side up in shallow pan and brush with mixture. Brush on more sauce several times during roasting time. Cook 2 hours or until a internal temperature reaches 160 degrees for Medium or 170 degrees for well done (use a meat thermometer). Remove from oven. Wait 20 minutes before carving.
Slow Cooker Dr. Pepper Ham
Ingredients:
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup Dr. Pepper, etc.
3 to 4 pound pre-cooked ham
Preparation:
Combine brown sugar and mustard. Moisten with just enough Dr. Pepper to make a smooth paste. Reserve remaining Dr. Pepper. Score the ham with shallow slashes in a diamond pattern. Rub ham with paste mixture. Place ham in slow cooker/Crock Pot and add remaining Dr. Pepper.
Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.
Serves 9 to 12.
A 5 pound ham could be cooked in a larger slow cooker. Cook for 1 hour on high, then 8 to 10 hours on low.
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup Dr. Pepper, etc.
3 to 4 pound pre-cooked ham
Preparation:
Combine brown sugar and mustard. Moisten with just enough Dr. Pepper to make a smooth paste. Reserve remaining Dr. Pepper. Score the ham with shallow slashes in a diamond pattern. Rub ham with paste mixture. Place ham in slow cooker/Crock Pot and add remaining Dr. Pepper.
Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.
Serves 9 to 12.
A 5 pound ham could be cooked in a larger slow cooker. Cook for 1 hour on high, then 8 to 10 hours on low.
Dr. Pepper Pulled Pork with Mango Salsa
Recipe by Mary Audet
For the Pulled Pork:
2 lbs of pork tenderloin
1 tsp kosher salt
1 tsp cracked pepper
1/2 tsp chipotle powder
1 can Dr. Pepper
1/2 cup raspberry chipotle bbq sauce
Hamburger buns
1) Rub the meat with the pepper, salt, and chiopotle and put it in a slow cooker. Add the whole can of Dr. Pepper and cook for 12 hours on low.
2) Shred with two forks.
3)Add the raspberry chipotle and mix well.
4) Taste and adjust seasonings.
Mango Salsa
2 cups black beans, cooked and rinsed
2 very ripe mangoes, peeled and diced
1/2 red onion, diced
1 jalapeno seeded and chopped
1 tablespoon lime zest
1/4 cup freshly squeezed lime juice
1/8 cup freshly squeezed orange juice
a splash of balsamic vinegar
1 tablespoon agave syrup
1/4 cup olive oil
1/3 cup chopped, fresh cilantro
Kosher salt and pepper to taste.
Combine all ingredients and allow the flavors to mature for 20 minutes.
Now, all you do is pile a big ole spoonful of the meat on a hamburger bun, add a little of the juice from the slow cooker, and a spoonful of salsa.
Serves 8.
Recipe by Mary Audet - See: http://restlesschipotle.com/index.php/2010/06/28/dr-pepper-pulled-pork-mango-salsa/
2 lbs of pork tenderloin
1 tsp kosher salt
1 tsp cracked pepper
1/2 tsp chipotle powder
1 can Dr. Pepper
1/2 cup raspberry chipotle bbq sauce
Hamburger buns
1) Rub the meat with the pepper, salt, and chiopotle and put it in a slow cooker. Add the whole can of Dr. Pepper and cook for 12 hours on low.
2) Shred with two forks.
3)Add the raspberry chipotle and mix well.
4) Taste and adjust seasonings.
Mango Salsa
2 cups black beans, cooked and rinsed
2 very ripe mangoes, peeled and diced
1/2 red onion, diced
1 jalapeno seeded and chopped
1 tablespoon lime zest
1/4 cup freshly squeezed lime juice
1/8 cup freshly squeezed orange juice
a splash of balsamic vinegar
1 tablespoon agave syrup
1/4 cup olive oil
1/3 cup chopped, fresh cilantro
Kosher salt and pepper to taste.
Combine all ingredients and allow the flavors to mature for 20 minutes.
Now, all you do is pile a big ole spoonful of the meat on a hamburger bun, add a little of the juice from the slow cooker, and a spoonful of salsa.
Serves 8.
Recipe by Mary Audet - See: http://restlesschipotle.com/index.php/2010/06/28/dr-pepper-pulled-pork-mango-salsa/
Dr. Pepper Ribs - Made in a Slow Cooker
Ingredients:
3-1/2 lbs. pork ribs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup Dr. Pepper soda
2/3 cup barbecue sauce
Directions: Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour soda over.
Cover crockpot and cook on low for 8-9 hours until the ribs are tender. Drain liquid and discard.
Pour barbecue sauce into crockpot and mix so ribs are coated. Cover crockpot and cook on low for 1 hour until ribs are glazed. 6 servings
3-1/2 lbs. pork ribs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup Dr. Pepper soda
2/3 cup barbecue sauce
Directions: Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour soda over.
Cover crockpot and cook on low for 8-9 hours until the ribs are tender. Drain liquid and discard.
Pour barbecue sauce into crockpot and mix so ribs are coated. Cover crockpot and cook on low for 1 hour until ribs are glazed. 6 servings
Dr Pepper Pineapple Spare Ribs
Serves 6
6 - 8 boneless pork spare ribs
1 green bell pepper, diced
1 yellow onion, diced
1 (20 ounce) can pineapple tidbits
1 (12 ounce) can Dr. Pepper
1 (6 ounce) can tomato paste
1 cup medium Pace Picante sauce
3/4 cup brown sugar
4 cloves garlic, minced
2 teaspoons coarsely ground black pepper
Preheat oven to 325 degrees F.
Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.
Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.
In a large bowl stir together the remaining ingredients including the reserved pineapple juice' pour over ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices carefully every 1/2 hour.
1 green bell pepper, diced
1 yellow onion, diced
1 (20 ounce) can pineapple tidbits
1 (12 ounce) can Dr. Pepper
1 (6 ounce) can tomato paste
1 cup medium Pace Picante sauce
3/4 cup brown sugar
4 cloves garlic, minced
2 teaspoons coarsely ground black pepper
Preheat oven to 325 degrees F.
Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.
Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.
In a large bowl stir together the remaining ingredients including the reserved pineapple juice' pour over ribs. Cover Dutch oven and bake for 2 hours or until ribs are tender. Turn and baste ribs in oven juices carefully every 1/2 hour.
Dr Pepper Chicken Marinade
Ingredients:cup finely chopped onions
2 teaspoons worcestershire sauce
1/2 teaspoon allspice
1/4 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1 (12 ounce) can Dr. Pepper cola
.Preparation
Add onions, Worcestershire sauce, allspice, salt, and peppers to saucepan.
Bring to a boil, then simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in Dr. Pepper.
Use to marinate chicken.
Makes about 4 cups of marinade.
Dr. Pepper BBQ Sauce
Make It or Buy It - It's up to you.
Ingredients:
2 1/2 cups Dr Pepper
1 cup ketchup
1/2 cup oil
1/2 cup lemon juice
1/4 cup dry minced onion
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon basil
1/4 teaspoon crushed red pepper (or 1/4 teaspoon Tabasco or other red pepper sauce)
Preparation:
Blend all ingredients in a blender on stir for about 2 minutes. Store sauce in a tightly sealed container. Refrigerate (will keep for several weeks refrigerated). Shake well before using.
2 1/2 cups Dr Pepper
1 cup ketchup
1/2 cup oil
1/2 cup lemon juice
1/4 cup dry minced onion
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon basil
1/4 teaspoon crushed red pepper (or 1/4 teaspoon Tabasco or other red pepper sauce)
Preparation:
Blend all ingredients in a blender on stir for about 2 minutes. Store sauce in a tightly sealed container. Refrigerate (will keep for several weeks refrigerated). Shake well before using.
Check out some of my other great lenses!
Patio Bean Recipe featuring Dr.Pepper
Ingredients:
Two 25oz. cans pork & beans
3/4 cup Dr. Pepper soda
1/4 cup catsup
1 Tbsp. prepared mustard
1 lg. onion, chopped
4 slices bacon
Directions:
Grease bean pot or a 2-quart casserole. Mix beans, Dr. Pepper, catsup, mustard, and onion. Pour into bean pot or 2-quart casserole. Cut bacon in 2" lengths. Arrange bacon on top. Bake 1-1/2 to 2 hours at 350 degrees.
Makes 8 servings.
Two 25oz. cans pork & beans
3/4 cup Dr. Pepper soda
1/4 cup catsup
1 Tbsp. prepared mustard
1 lg. onion, chopped
4 slices bacon
Directions:
Grease bean pot or a 2-quart casserole. Mix beans, Dr. Pepper, catsup, mustard, and onion. Pour into bean pot or 2-quart casserole. Cut bacon in 2" lengths. Arrange bacon on top. Bake 1-1/2 to 2 hours at 350 degrees.
Makes 8 servings.
Prune Stuffed Squash Recipe made with Dr. Pepper
Serves 2
1 medium acorn squash - split
6 ounces Dr. Pepper
8 medium prunes - pitted.
Directions:
Preheat oven to 350 degrees. Bake squash halves, face down, for 35 minutes at 350 degrees. On the stovetop, stew prunes in Dr. Pepper. Use crumpled aluminum foil to make rings or nests that the squash halves can bake in and place these in the baking pan.. Turn squash over and fill cavity with prunes and Dr. Pepper. Bake face up for 25 minutes.
6 ounces Dr. Pepper
8 medium prunes - pitted.
Directions:
Preheat oven to 350 degrees. Bake squash halves, face down, for 35 minutes at 350 degrees. On the stovetop, stew prunes in Dr. Pepper. Use crumpled aluminum foil to make rings or nests that the squash halves can bake in and place these in the baking pan.. Turn squash over and fill cavity with prunes and Dr. Pepper. Bake face up for 25 minutes.
Dr. Pepper Gift Items
Dr Pepper Moist Supper Cake
I'm not sure if this can be modified for use as a wedding cake.
1-1/4 cups boiling Dr Pepper1 cup quick-cooking oats (regular oatmeal is fine)
1/2 cup shortening
1/2 cup sugar
1 cup brown sugar
2 eggs
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
Broiled Frosting
1/3 cup melted butter
1/2 cup brown sugar
1/4 cup light cream (half-and-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 9x9x2-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.
Dr Pepper Chocolate Cake
You don't have to be a Dr Pepper fan to appreciate this rich, moist cake.
2 cups sifted all-purpose flour1 cup sugar
1 cup firmly packed dark brown sugar
1 cup cocoa
1-1/2 teaspoons baking soda
1 cup Dr Pepper
1/2 cup semi-sweet chocolate chips
2 large eggs
1 cup buttermilk
2 cup canola oil
1-1/2 teaspoons vanilla extract
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
Sift together the sifted flour, sugar, brown sugar, cocoa and baking soda and set aside.
Heat the Dr Pepper in a small saucepan over low heat. Add the chocolate chips and stir until melted. Remove from heat.
With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients, and beat at medium speed for 2 minutes.
Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.
The frosting:
3/4 cup butter-flavored Crisco
6 tablespoons butter, at room temperature
4 cups sifted confectioner's sugar
1/4 cup cocoa
1/4 cup Dr Pepper
1-1/2 teaspoons vanilla extract
Using an electric mixer, beat the shortening and butter until light and fluffy. At low speed, gradually beat in the confectioner's sugar and cocoa. Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy, about 1 minute.
Recipe: Dr. Pepper Swiss Buttercream
rich buttercream with the a delicate Dr. Pepper flavor
Try to use the Dr. Pepper made with sugar, the ones made with corn syrup don't reduce as intensely. Try a Dr. Pepper flavoring oil for a stronger flavor.
Ingredients
- 12 oz. Dr. Pepper (made with sugar preferred)
- 1 cup unsalted butter
- room temperature
- 4 egg whites
- room temperature
- 3/4 cup sugar
- 1/2 cup brown sugar
- Pinch of salt
Instructions
1.Pour the Dr. Pepper in a heavy saucepan and bring to a boil.
2.Simmer and reduce until you have about 1/3 cup syrup. Cool.
3.Cut butter into 1/2 tbs. size cubes.
4.Whisk egg whites, salt, and sugars in a pan over simmering water until whites are hot and sugar is completely dissolved.
5.Place in bowl of a stand mixer fitted with a wire whip.
6.Beat until mixture is cool and whites are standing in stiff peaks.
7.Add butter a cube or two at a time, beating until it is thoroughly incorporated.
8.Mixture may curdle, if it does just keep beating.
9.When all the butter is incorporated mix in the cooled Dr. Pepper syrup.
Nutrition Information:
Calories 212
Fat 15.4 (saturated fat 9.7)
Carbs 18.5
Protein 1.4
Dr. Pepper Type Flavor Candy Flavoring Oil .5 oz
Used For Hard Candy Flavoring, Smoothies, Frostings, etc.
Homemade Dr. Pepper Jelly
Spread this on the biscuits you serve with the beef stew
3 1/2 c. sugar2 1/4 c. Dr. Pepper or Big Red soda pop
1/4 c. lemon juice
3 oz. liquid pectin
Few drops red food color (if using Dr. Pepper soda)
Combine sugar, lemon juice, and soda pop in large saucepan. Add red color, if necessary to make pretty color. Place over high heat; bring to a boil, stirring constantly. Stir in pectin at once. Bring to a full boil and boil hard for 2 minutes. Remove from heat; skim off foam with metal spoon. Pour into hot sterilized glasses. Cover with paraffin or seal jars. Cool and store in cool, dry place. Allow to set a few days before serving. Makes approximately 5 (6 ounce) glasses.
Dr. Pepper Peanut Brittle Recipe - perfect for the holidays!
Makes 1-3/4 pounds
Ingredients:
1-1/2 cups sugar
3/4 cup butter or margerine
1-1/2 tsp. salt
1/4 cup Dr. Pepper
2 cups raw peanuts shelled
1/2 teaspoon baking soda
Directions:
Grease a 15 X 10 inch pan or a large cookie sheet with butter or margerine. Place all ingredients except baking soda into a saucepan with a heavy base. Bring to a boil, stirring often to prevent sugar from scorching. Boil until mixture reaches 290 degrees on a candy thermometer. Remove mixture from heat and stir in baking soda. .Pour onto the greased pan. Allow the peanut brittle to cool completely before breaking it into pieces.
1-1/2 cups sugar
3/4 cup butter or margerine
1-1/2 tsp. salt
1/4 cup Dr. Pepper
2 cups raw peanuts shelled
1/2 teaspoon baking soda
Directions:
Grease a 15 X 10 inch pan or a large cookie sheet with butter or margerine. Place all ingredients except baking soda into a saucepan with a heavy base. Bring to a boil, stirring often to prevent sugar from scorching. Boil until mixture reaches 290 degrees on a candy thermometer. Remove mixture from heat and stir in baking soda. .Pour onto the greased pan. Allow the peanut brittle to cool completely before breaking it into pieces.
DR PEPPER FUDGE
Another Great Holiday Treat
4 cups sugar
1 1/3 cups Dr Pepper
4 squares (1 ounce each) unsweetened chocolate, grated
4 tablespoons white corn syrup
1/2 cup butter or margarine
2 teaspoons vanilla
1 to 2 cups chopped nuts (optional)
Place sugar, Dr Pepper, grated chocolate and corn syrup in heavy sauce pan. Cook very slowly, stirring constantly until sugar and chocolate is thoroughly dissolved.
Continue cooking on low medium heat until temperature of 236 degrees F or soft ball stage is reached. Remove from heat and cool at room temperature to lukewarm, 110 degrees F.
Add butter and vanilla. Beat until the candy loses its shiny look; add nuts, if desired. Pour into slightly buttered pans.
When cold, cut into squares.
Makes 36 (2 1/2 inch) pieces
1 1/3 cups Dr Pepper
4 squares (1 ounce each) unsweetened chocolate, grated
4 tablespoons white corn syrup
1/2 cup butter or margarine
2 teaspoons vanilla
1 to 2 cups chopped nuts (optional)
Place sugar, Dr Pepper, grated chocolate and corn syrup in heavy sauce pan. Cook very slowly, stirring constantly until sugar and chocolate is thoroughly dissolved.
Continue cooking on low medium heat until temperature of 236 degrees F or soft ball stage is reached. Remove from heat and cool at room temperature to lukewarm, 110 degrees F.
Add butter and vanilla. Beat until the candy loses its shiny look; add nuts, if desired. Pour into slightly buttered pans.
When cold, cut into squares.
Makes 36 (2 1/2 inch) pieces
Dr. Pepper Cherry Marshmallow Cake Recipe
Preheat oven to 350 degrees.
Step 1:
Grease a 9 X 13 inch pan. Drain 2 cans of Dark Sweet pitted cherries. Reserve the syrup. Arrange the cherries evenly on the bottom of the cake pan.
Step 2: - Jell-O Mixture:
3/4 cup reserved cherry syrup
1/2 cup Dr. Pepper
1 3-ounce package Cherry flavored Jell-O
1/8 teaspoon Almond extract.
Heat all of these ingredients EXCEPT almond extract in a small saucepan at medium heat until the Jell-O is dissolved, stirring constantly to keep Jell-O powder from scorching on the bottom or the pan. Once dissolved, remove from heat and add 1/8 teaspoon Almond extract.
Step 3: The Batter:
1 package Yellow cake mix
1 3-ounce package Cherry Jell-O
1/2 cup vegetable oil
3/4 cup Dr. Pepper
4 Eggs
2 cups minature Mashmallows
In a large mixing bowl, combine yellow cake mix, Jell-O, Oil, eggs and Dr. Pepper. Beat on high for 3 -4 minutes. Pour cooled Jell0O mixture over cherries in the greased pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spread the batter mix over the marshmallows. Bake for 40-45 mintues.
Cool on a rack for 45 minutes. Chill 3-4 hours before serving.
Step 1:
Grease a 9 X 13 inch pan. Drain 2 cans of Dark Sweet pitted cherries. Reserve the syrup. Arrange the cherries evenly on the bottom of the cake pan.
Step 2: - Jell-O Mixture:
3/4 cup reserved cherry syrup
1/2 cup Dr. Pepper
1 3-ounce package Cherry flavored Jell-O
1/8 teaspoon Almond extract.
Heat all of these ingredients EXCEPT almond extract in a small saucepan at medium heat until the Jell-O is dissolved, stirring constantly to keep Jell-O powder from scorching on the bottom or the pan. Once dissolved, remove from heat and add 1/8 teaspoon Almond extract.
Step 3: The Batter:
1 package Yellow cake mix
1 3-ounce package Cherry Jell-O
1/2 cup vegetable oil
3/4 cup Dr. Pepper
4 Eggs
2 cups minature Mashmallows
In a large mixing bowl, combine yellow cake mix, Jell-O, Oil, eggs and Dr. Pepper. Beat on high for 3 -4 minutes. Pour cooled Jell0O mixture over cherries in the greased pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spread the batter mix over the marshmallows. Bake for 40-45 mintues.
Cool on a rack for 45 minutes. Chill 3-4 hours before serving.
Dr. Pepper Jello Salad
Ingredients:
1 can Bing cherries
1 can crushed pineapple
2 boxes Cherry Jell-O
1 16 oz. Dr Pepper
1/2 cup chopped pecans
Directions:
Drain juices from cherries and pineapple (should measure 1 cup from each). Add enough water to total 2 cups liquid. Heat juices until near boiling. Add to Jell-O mix. Allow to cool to room temperature and add cherries, pineapple, Dr Pepper, and nuts. Refrigerate until the jello sets firmly.
1 can Bing cherries
1 can crushed pineapple
2 boxes Cherry Jell-O
1 16 oz. Dr Pepper
1/2 cup chopped pecans
Directions:
Drain juices from cherries and pineapple (should measure 1 cup from each). Add enough water to total 2 cups liquid. Heat juices until near boiling. Add to Jell-O mix. Allow to cool to room temperature and add cherries, pineapple, Dr Pepper, and nuts. Refrigerate until the jello sets firmly.
Dr Pepper Jell-O
Super-easy recipe
Ingredients:
1 box cherry Jell-O
½ cup boiling water
1-1/2 cups Dr Pepper
Dissolve the Jell-O in the boiling water. Add the Dr Pepper. Use a large container as it foams when you add the Dr Pepper. Chill until firmly set.
This will remind you of an old fountain Cherry Dr. Pepper.
1 box cherry Jell-O
½ cup boiling water
1-1/2 cups Dr Pepper
Dissolve the Jell-O in the boiling water. Add the Dr Pepper. Use a large container as it foams when you add the Dr Pepper. Chill until firmly set.
This will remind you of an old fountain Cherry Dr. Pepper.
Recipe: Dr Pepper Whoopie Pies
Great taste of Dr Pepper in a Whoopie Pie
- Serves: 16
Dr Pepper flavored cookie with chocolate Dr Pepper filling.
Ingredients
- Cookie - One (1) 12-oz can Dr Pepper
- Cookie -2 1/4 cups all-purpose flour
- Cookie -1 1/2 teaspoons baking powder
- Cookie -1 teaspoon baking soda
- Cookie -1/2 teaspoon salt
- Cookie -1/2 c unsalted butter
- Cookie -1/2 cup granulated sugar
- Cookie -1/2 cup packed light brown sugar
- Cookie -2 large eggs
- at room temperature
- Cookie -1/3 cup buttermilk
- at room temperature
- Cookie -Turbinado sugar
- colored sugar or sprinkles for sprinkling on top if desired
- Chocolate Filling -
- Chocolate Filling - 1 cup unsalted butter
- Chocolate Filling - 4 cups sifted confectioners%u2019 sugar
- Chocolate Filling - 1/4 cup cocoa
- Chocolate Filling - 1/4 cup Dr Pepper
- Chocolate Filling - 3 Tbs heavy cream
- Chocolate Filling - %u25A01-1/2 teaspoons vanilla extract
Instructions
Cookie Instructions:
1.Preheat oven to 375 F.
2.Line two baking sheets with parchment or silpat.
3.our the Dr Pepper into a saucepan.
4.Add the brown sugar and bring to a boil.
5.Simmer until the Dr Pepper is reduced to 1/4 c.
6.Let cool to luke warm. If it cools too much it will be sticky like taffy.
7.Whisk the dry ingredients together.
8. Cream the butter and white sugar together until fluffy.
9.Add eggs, one at a time.
10.Ad 1/3 of the flour mixture. Beat well.
11.Add 1/2 the buttermilk mixed with the cooled Dr Pepper. Mix in thoroughly.
12.Add 1/3 flour mixture and beat.
13.Add the remaining buttermilk/Dr Pepper mixture.
14.Add the remaining flour and mix until well combined.
15.Drop the dough onto prepared baking sheets in 2 Tbs measures.
16.Sprinkle with turbinado sugar, colored sugar or sprinkles
17.Bake at 375F for 8 -10 minutes.
18.Cool Completely.
Dr. Pepper Chocolate Filling Instructions:
1.Beat the butter until light and fluffy.
2.At low speed, gradually beat in the confectioners' sugar and cocoa.
3. Add the Dr Pepper and vanilla Turn mixer to high speed and add the cream.
4.Beat on high until frosting is light and fluffy.
Note: Frosting can be made ahead and refrigerated
Take 2 cookies and put some of the chocolate filling on the bottom of one cookie and top with the other cookie. Repeat until you've used all of the cookies & filling. You can drizzle extra chocolate on the top of the whoopie pie, if desired.
Nutrition Information:
Serving size 1 whoopie pie
Calories 417
Fat 19.3 (saturated 11.9)
Carbs 59.3
Protein 3.3
Source: http://www.restlesschipotle.com/2011/03/dr-pepper-whoopie-pies/
Dr. Pepper No-Bake Cookies
3 1/2 cups vanilla wafers
3/4 cup confectioners sugar
1/4 cup margarine
1 cup chopped pecans
1/2 cup Dr. Pepper
Frosting:
2 cups confectioners sugar
2 Tablespoons margarine, melted
1/4 teaspoon vanilla extract
1/3 cup Dr. Pepper
grated coconut
Mix well vanilla wafer crumbs, sugar, margarine, pecans and Dr. Pepper. Form into small balls; refrigerate while making frosting.
Frosting:
Mix all ingredients except coconut; beat well. Using a fork, dip ball in mixture; roll in coconut. Refrigerate.
3/4 cup confectioners sugar
1/4 cup margarine
1 cup chopped pecans
1/2 cup Dr. Pepper
Frosting:
2 cups confectioners sugar
2 Tablespoons margarine, melted
1/4 teaspoon vanilla extract
1/3 cup Dr. Pepper
grated coconut
Mix well vanilla wafer crumbs, sugar, margarine, pecans and Dr. Pepper. Form into small balls; refrigerate while making frosting.
Frosting:
Mix all ingredients except coconut; beat well. Using a fork, dip ball in mixture; roll in coconut. Refrigerate.
Flaming Dr. Pepper (shooter) recipe
This supposedly tastes like Dr. Pepper thought it doesn't actually contain a drop of the soda.
Recipe #1: Ingredients:
3/4 shot amaretto
1/4 shot 151 proof rum
beer
Preparation:
1. Fill a shot glass 3/4 full with amaretto.
2.Slowly float the overproof rum to fill the glass.
3.Fill a pint glass with beer.
4.Ignite the contents of the shot glass.
5.Blow out the flame, drop the shot glass into the beer and drink in one gulp.
Recipe #2: Ingredients:
1/2 shot amaretto almond liqueur
1/4 shot Kahlua® coffee liqueur
1/8 shot root beer schnapps
151 proof rum
1/2 glass beer
1. Pour amaretto, kahlua, and root beer schnapps into a shot glass. Float rum on top.
2. Fill a beer mug half way with the beer of your choice. Light shot on fire, drop into a beer mug.
3/4 shot amaretto
1/4 shot 151 proof rum
beer
Preparation:
1. Fill a shot glass 3/4 full with amaretto.
2.Slowly float the overproof rum to fill the glass.
3.Fill a pint glass with beer.
4.Ignite the contents of the shot glass.
5.Blow out the flame, drop the shot glass into the beer and drink in one gulp.
Recipe #2: Ingredients:
1/2 shot amaretto almond liqueur
1/4 shot Kahlua® coffee liqueur
1/8 shot root beer schnapps
151 proof rum
1/2 glass beer
1. Pour amaretto, kahlua, and root beer schnapps into a shot glass. Float rum on top.
2. Fill a beer mug half way with the beer of your choice. Light shot on fire, drop into a beer mug.
Are you a Pepper? Let's hear about it!
Share your love of Dr.Pepper and your recipes here.
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Papier May 22, 2012 @ 1:04 am | delete
- Didn't even meet up with Dr. Pepper until I was an adult, and I didn't come to enjoy it for years, but then it became a favorite summer drink. You've created a fascinating lens, full of such a variety of recipes. A salute to you. Pop one on me.
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menushoppe
May 3, 2012 @ 3:03 pm | delete
- Great Lens. Love some of the recipes.
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---Chazz May 1, 2012 @ 12:13 pm | delete
- I've cooked with 7up, coke, cream soda and beer but never Dr. P. I am definitely not a Dr Pepper fan, but these recipes look so good I will definitely try some of them -- probably when my Pepper Brother-in-law visits. It'll be fun to see if he can guess that his favorite beverage is one of the ingredients. Thanks again. Blessed and featured on "Still Wing-ing it on Squidoo."
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BradKamer Apr 24, 2012 @ 10:06 pm | delete
- I have done the baked ham with the Dr. Pepper glaze on top. I enjoyed going back through Pepper history here. Fun lens.
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Hypersapien
Apr 18, 2012 @ 3:08 pm | delete
- Cooking with Dr. Pepper is new to me; I may have to give this a try. Thanks!
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