Dr. Pepper Cupcakes

I saw this recipe over at Coletta's Kitchen Sink and knew at once I needed to try it!

Chocolat and Dr. Pepper...how could you go wrong?

1 1/2 cups Dr. Pepper Soda

1/2 cup vegetable oil
1 stick butter
4 Tablespoon cocoa powder
2 cups sugar
2 cups flour
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk

In a pan, combine Dr. Pepper, oil, butter, and cocoa. Stir over medium heat. When it starts to simmer, turn of stove. Make sure it is well mixed.
Add all the dry ingredients, but don't over mix.
In a separate bowl, beat the buttermilk and eggs, then add it to the rest of the mix. Blend together.
Place batter in cupcake liners. (Fill the liners almost completely full. These don't rise much).
Bake at 350 for 16-18 minutes. Don't over-bake.

Buttercream Icing Recipe
1 lb. powdered sugar
1 1/2 Tablespoons milk
1/2 Tablespoon water
1 1/2 teaspoon vanilla
1 cup chocolate chips
1/4 cup cocoa powder
1/2 stick butter

Combine sugar, milk, water and vanilla.

In a pan, melt and stir together the chocolate chips, cocoa and butter.

Add melted chocolate mixture to the sugar mixture. Beat together until smooth and fluffy. You may need to add a little more milk if your mixture looks to crumbly. ( I had to add quite a bit more milk. Just add a little at a time until you get the consistency you desire.)

Top each cupcake with a well-drained Maraschino cherry. It added that sweet pop of cherry flavor. 

Savory Slow-Roasted Chicken

•1 whole large roasting chicken
•salt and pepper to taste

 basting sauce:

•1 stick butter
•1 lemon, squeezed and zested
•1 tsp. Worcestershire sauce
•1/2 tsp. yellow mustard
•1/2 tsp. vinegar
•dash Tabasco (or other hot sauce)

Preheat oven to 275 degrees F.

In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.

Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.

Put in 275 degree oven for 30 minutes, removing cover and basting twice.

After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.

Remove from oven and let stand 5 minutes before carving.

This is a meal that you need to be actively involved in. You can’t just set the oven and walk away. The basting is what makes the chicken taste so wonderful. Plan to cook this meal when you’re busy in the kitchen or house anyway.

From Hillbilly Housewife