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This easy Crock Pot pot roast recipe comes from our neighbors, who make it a regular post-church meal on Sunday afternoons. The unique combination of Coca Cola, onion soup seasoning mix, potatoes, carrots, onions, and herbs results in tender, flavorful, and succulent shredded beef. Serve the meat and veggies with a skillet of cornbread, a pan of buttermilk biscuits, or a basket of old-fashioned cranberry muffins. Cheesecakes, Casserole, Slow Cooker, Skinny, Crockpot Recipes, Crock Pot Cooking, Pot Roast Slow Cooker, Pot Roast Recipes, Crockpot
Crock Pot Pot Roast - The Seasoned Mom
This easy Crock Pot pot roast recipe comes from our neighbors, who make it a regular post-church meal on Sunday afternoons. The unique combination of Coca Cola, onion soup seasoning mix, potatoes, carrots, onions, and herbs results in tender, flavorful, and succulent shredded beef. Serve the meat and veggies with a skillet of cornbread, a pan of buttermilk biscuits, or a basket of old-fashioned cranberry muffins.
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8h 55m
Recipes, Icing, Cake, Pop, Cakes, Frostings, Cupcakes, Soda, Coke
I loved this when I was a kid. I didn't know it was this easy to make! | video recording | I loved this when I was a kid. I didn't know it was this easy to make! This original video was produced by Network Media, LLC and James B. | By James B | Now, being born and raised in Alabama, you always hear about a Coca Cola cake or a Doctor Pepper cake and so today, I definitely wanted to go after it. The thing is, it is so easy. It is so fast. Please do not drop your baggy into the bowl. You can do better than that but Pillsbury was on sale today. You can use Pillsbury. I also love to use Betty Crocker. Those are so good. They're incredibly moist and since it was on sale, I got me one of these and from here, we got three eggs to add. Easy peasy. One, Two. And three. Beautiful. Now we have one half cup of butter. It's just one stick. I've already melted it to make sure that it's got plenty of liquid. We don't want it clumpy. We don't want it getting stuck to anything. It's already going to be a little bit interesting to mix up. Because it's all powder right now. But what we're going to do is just take our spatula and just gently fold all these ingredients. We got all those beautiful ingredients here with the entire box of cake mix. I do love Pillsbury. Getting into this. Mama used to be a Duncan Hines kind of person but it's getting really hard to find that brand nowadays to be honest with you. So again we just continue to mix and fold. Here's the thing. Whenever you see something like that. You see how that egg? Mash it up. Do not let those yolks stay in one piece. You gotta make sure the egg white and the yolk are fully and well blended. Hi, I love working with a spatula. You can use a hand mixer. You can use a whisk. It's however you want to do it. I love this little lip because you can scrape everything off the sides of the bowl and down into the rest of the batter and it is just so much easier like that and if you put just a little bit more elbow grease into it, you're going to be absolutely fine for getting all those little powdery clumps mixed in and eventually, it's going to be this beautiful, consistent smooth bowl of butter. Look at that. Just rich and delicious and we haven't even gotten good started yet. Oh yeah. That's what we did. Sorry, my curiosity got the best of me. I had to know what that tasted like. Now, the ladies at church used to make this at Decoration Sunday all the time and I loved it but this is the first time I've ever tried making it myself. So, it's just one of those things. Those little ladies, I tell you what, they had that one strong arm and the other arm was just fine and pretty. I think that strong arm was for stirring because this is definitely a chore. If you've got a hand mixer or a whisk, I think it's probably going to save you a little time and effort but of course, I'm a one and I do like to take all that stuff off the sides of the bowl and get it right back down in there. Here we go. Now I am seeing just a few more of these little lumps in here. But I'm going to color good. Cuz while they bake they're going to be absolutely fine. So I'm going to do is just set this aside for a minute. And then I'm going to take this beautiful bunt. Now a lot of people use metal. I don't mind either way. I think these silicone ones are great just because they heat really evenly and really quickly. We're going to spray everything down real well with a little bit of pam cooking spray so nothing sticks. And here's where the real superstar comes in. That spatula's going to be a big help in just a second. See how this just goes in kind of slow and thick. I'm going to get this spatula. And that's why I love using the spatula. It gets every last drop of that batter and puts it right there into the bundt pan. We can worry about spreading it around in just a second. What I want to do is just make sure it all goes in. I don't like wasting food. Whether it's cooked or not cooked. So I want to make sure we get every last little drop of that out of that bowl and into the bundt pan. And excellent. My mama used a bundt pan. I mean we never had a new one as far as I know. She got it as a wedding present. She musta had that thing for 40 years. Her and Daddy just celebrated their fiftieth. Their golden anniversary. And I wouldn't surprise me at all if she still got that somewhere. I haven't lived in their house for probably a good twenty. But I bet if I went back to see them I'd be able to find that bundt pan. See what I'm doing here is I'm kind of gently taking that off that middle. Cuz I don't want it getting done. I want to make sure that it all cooks really evenly. Beautiful. Now we have preheated the oven to 350 degrees. And you're going to slide this jewel right in there. It's going to take about 45 minutes just to make sure it gets nice and beautiful and fluffy. And now it's time for the frosting. Now here's the fun part. This started out as a two pound bag of confectioner sugar. We have to use 1. 5 pounds. The is so much confectioner sugar, okay? Because it's going to be amazing and everything good starts off with either butter, sugar, or salt. Well, great. We're going to start with sugar in this one. Next up, we've got our Hershey's cocoa powder. I love the special dark just because it gives it just a little bit of bitterness 'cuz gosh knows we got plenty of sweet in this bowl already. They asked for six tablespoons of that. So, look at that beautiful darkness. We are going to put it right there on top per perfect. Great. Now, this is a Doctor Pepper cake which means that we're going to use more Doctor Pepper in the icing but now there's not a whole lot of this to go into the icing, okay? We're only going to use a third of a cup because we just need it for flavor. We've already used the capa in the cake. So, we're just going to pour that right over the top. Don't you love this little pitcher? They tell me it's for espresso but I think it's for pouring third cups of Doctor Pepper in your icing. Now, the last ingredient in this beautiful confection is going to be the sweet cream butter. I don't like using salted butter especially in my desserts. So, what I do is unsalted. Now, the recipe ask for salted. No, doing it. Not going to do it. So we only need half a cup of that which is usually one stick and we're going to do the exact same thing. I've melted it so it's beautiful liquid first and then pour it right over there on top of all these dry ingredients. Now then we could use our spatula again. I just don't feel like it. I have worn myself out trying to mix up the cake. So we're going to use our handy dandy hand mixer for all of our icing. Now y'all bear with me. I'm going to do my very best to make sure I don't throw this all over the kitchen. You. There we go. Start off easy y'all. I cannot tell you how important it is to get a slow speed to get these things mixed initially and then you can speed it up. If you go in there at 100 miles an hour, you're going to cover every article in your kitchen with stuff and it's not nice. I don't like cleaning like that. I'd much rather do the cooking and then put all of the dishes and whatever into the dishwasher then have to literally unpowder everything in god's creation in my cooking space. Okay, now we're going to just do a little bit of this. See how we're being so gentle with it. I'm still on the lowest setting to make sure everything gets coated in our liquid first. Look at that. How beautiful. Oh my goodness. I'm so excited. I can't wait. Now this turns out it looks just a little bit thick for icing, don't you think? So what I may do is add just a little bit more Doctor Pepper to it. Which is going to be just fine. Now it doesn't look like it. It needs a little bit more. So we're just going to pour some more Doctor Pepper in there. Don't be scared do not. Now see what I said? You gotta keep it on super low setting or you're going to cover everything in your kitchen with this deliciousness. Now that sounds a lot more fun than it is. Trust. So keep it on loan. Make sure that everything gets really well covered in all the liquid. Oh my goodness. Look at that. Yes, please. Oh, You can see everything starts to smooth. Everything's really nice and blended. We've got everything that's going into all the other ingredients because the last thing I want to see whenever I pour this over that beautiful cake that's going to come out at any minute is any kind of powder. I want this all to be really well blended. I want it to be smooth and I know it's going to be delicious. How could it not? It's got a pound and a half of sugar in it. It's going to be incredible. Not to mention half a cup of butter. Hey, y'all are set and now we're going to very gently, very gently. Turn up the speed on this so we can really take out all those lumps. See how beautiful this is turning out? Oh my goodness. And how dark. That's why I use that Hershey's dark chocolate powder in here instead of just regular old milk or anything else. I think the dark just makes it so much richer. I want y'all to look at that. How beautiful is that? Sometimes people like to use a cooked icing on this kind of cake. I am not that guy. I ain't got no time for cooked icing. I know it's wonderful. I do. Golly mom. I've eaten a million cakes in my lifetime with cooked icing on it and it's just it it's wonderful but I don't have the time for it. What I want to do is make something that is delicious but low maintenance. Ain't nobody got time for that. We're all busy people, right? Yes. Now, on special occasion like a wedding or a birthday, anniversary, sure. We'll go the full mile but on something where we're you know, just another Thursday. Yeah, this is absolutely great. Okay, now we're going to get rambunctious with. Y'all get ready. Turning it up. Now, you'll see as I continue to blend, those lumps get smaller and smaller and icing gets fuller and creamier. We're starting to whip some of that air into it so it's going to be so easy to put over that cake Oh it's going to be beautiful. Now the goal of icing is to make it better. Not to overwhelm what you're eating. I love icing. Oh it's so good. But you know we spend a lot of time making that beautiful cake too. So we want to make sure that we taste cake and icing, not just icing. This ain't your grocery store's cake, okay? This is what we made at home with love Oh, look at that. Yes, please. That is exactly what I wanted to see. See how those beautiful ribbons are just making that wave throughout? That texture is perfect. It is going to pour like a dream and it's going to cover that beautiful cake like it's supposed to. Alright, we're going to slow it down a little bit. Because we gotta get these out without again we don't want to cover the kitchen in our fun we want to be real gentle with it Beautiful. Oh, look at Oh my gosh. I wish you would look at that. That is beautiful. Look at the way it cooked up perfectly and now we're going to do is very gently but quickly going to turn that sucker over. You ready? One, two, three, flip. Wait for it. Shut the front door. Look how beautiful that is. Oh my gosh. I cannot wait. And it'd be beautiful and perfect without this incredible icing that we've made but why in the world would I waste it? Look at the text of that. Look at that. It's got that beautiful skin on the top. Now, I'm going to add this while it's still warm, okay? Because I want it to do that like drippy business. You know what I'm talking about. It came out kind of thick but what I wanted to do is to stay really nice and warm right there on the top and just sort of like melt down the sides. Oh my gosh. Look at this. I am so proud of the way this turned out. Look y'all just god cannot get enough of it. Now, as it heats it's going to kind of like drip down both in the middle and on the outside and that's perfect. That's exactly what you want to do. Cuz like we mentioned earlier I don't want this to be thick. What I wanted to do is get a really nice coating on it. But for the most of it it's probably just going to end up on the plate. And the reason we want to do that is because if you love the icing you won't come back for more. And if you don't then it's got exactly how much on it it needs. Oh my word. Look at that beautiful island of delicious. Oh yeah, you going to want to do this. Alright, friends. Moment of truth. Oh my gosh. See, this is why you use Pillsbury because it just splits. Oh my goodness. Look at that. What? Oh I can't wait. Mm. Now you can eat some of this with a cup of coffee. You can get yourself a big old cup of cold milk. I'm impressing myself right now. Mm. Yeah. Yeah. Eat up.
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