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

Slow Cooker Hawaiian Chicken

Hawaiian Chicken Recipe


•2 pounds skinless boneless chicken breast halves
•1 can pineapple chunks, drained
•1 can mandarin oranges, drained
•1/4 cup cornstarch
•1/4 cup brown sugar, packed
•2 tablespoons lemon juice
•1/4 teaspoon ground ginger

Cut the chicken into large bite-sized chunks. Put everything into your crockpot and stir it around until everything is mixed up. Cover it and cook on high for 3 hours or low for 5 to 6 hours.

From Hillbilly Housewife

Extra Special Rice Krispies

1/4 cup butter

1/4 cup brown sugar

4 cups miniature marshmallows

6 cups Rice Krispies

1 cup butterscotch morsels

Melt butter and brown sugar in a large saucepan.  Add marshmallows and stir until melted.  Remove from heat.  Fold in Rice Krispies and toss until coated evenly.  Stir in the butterscotch morsels.  Spread into a greased 13X9 pan and flatten with spatula.  Cover and chill one hour.

The butterscotch adds a delicious flavor to a timeless treat.

Breakfast Casserole

1 cup fully cooked and drained ground sausage

1 cup shredded cheddar cheese

1 & 2/3 cup milk

1/3 cup mayonaise

1 & 1/2 tsp prepared mustard

4 eggs

1 cup Bisquick baking mix

salt and pepper to taste

Sprinkle sausage and cheese in 9 inch baking pan.  Beat remaining ingredients until smooth,  pour into dish.  Bake at 350 for 35 to 40 minutes or until knife inserted in center comes out clean.  Cool 5 minutes before cutting.  Serves 8

Lemonade Pie

Here is a perfect dessert for a summer day.  Light, fluffy and easy:

•1 graham cracker pie crust

•1 14-ounce can sweetened condensed milk
•1 6-ounce can of frozen lemonade concentrate, thawed (could use a full, 12 oz. can if desired, but it will be strong).
•1 medium size (8 ounce) container of Cool Whip, thawed
Preparation:
Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust. Freeze for at least 3-4 hours until firm.

Ice Cream Sandwich Dessert Bars

Here is a delicious, easy treat perfect for summer:

24 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar hot fudge sauce, warmed
Peanuts

Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Sprinkle with peanuts.

Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares