Sponsor Recipes

Ingredients

1.5 - 2 lbs. boneless beef chuck roast

Salt and pepper, to taste

4 tablespoons olive oil, divided 

2 cups Coca Cola

1 (1 ounce) envelope dry onion soup seasoning mix

1 sweet onion, quartered

1 lb. baby gold potatoes, not peeled

1 c. baby carrots

Instructions

INSTANT POT INSTRUCTIONS:

· Season both sides of the chuck roast with salt and pepper; set aside.

· Add 2 tablespoons of olive oil to Instant Pot and set to "Saute."

· When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side, or until browned all over.

· While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat.

· Transfer seasoned vegetables to the Instant Pot and arrange around the roast.

· Pour cola over everything.

· Place lid on Instant pot with steam valve closed.

· Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure. I used 70 minutes for my 1.75-lb. roast, but you can adjust the timing according to the size of your meat.

· Do a natural release for at least 10 minutes, then quick release.

· Remove roast from pot, slice, and serve with vegetables.

SLOW COOKER INSTRUCTIONS:

· Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 3-4 minutes on each side, or until browned all over.

· While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat.

· Transfer the roast to a large slow cooker. Add seasoned vegetables to the pot and pour cola over everything.

· Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

OVEN INSTRUCTIONS:

· Preheat oven to 350 degrees F.

· Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 3-4 minutes on each side, or until browned all over.

· While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag. Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix. Toss to coat.

· Transfer seasoned vegetables to the pot and arrange around the roast. Pour the cola over everything.

· Cover tightly with a lid.

· Bake roast in a 350-degree oven for about 2 hours. The roast is done when it’s fall-apart tender!

Ingredients

For the Meatballs

1 large egg

1/4 cup milk

1 pound lean ground beef

1/2 cup bread crumbs

1/2 Tablespoon parsley, minced

1/2 Tablespoon oregano, minced

1/4 cup onion, finely chopped

1 Tablespoon garlic, minced

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon black pepper

For Coca Cola Gravy

1 cup beef broth

1 cup coca cola

2 teaspoons garlic powder

1 teaspoon onion powder

1 Tablespoon Worcestershire sauce

1/4 cup cold water

3 Tablespoons corn starch

salt and pepper, to taste

2 Tablespoons green onions, finely chopped

1 Tablespoon sesame seeds

Instructions

For the Meatballs

· Preheat oven to 350 degrees F. 

· In a small bowl, beat the egg and milk until combined

· In a large bowl, combine the ground beef with the egg/milk mixture, then add all of the other ingredients.

· Shape the meat into balls. I usually go for about ping pong ball or golf ball sized meatballs.

· Place on baking sheet and bake for 30 minutes at 350 degrees F.

For the Coca Cola Gravy

· In a medium size sauce pan bring the beef broth and coca cola to a boil over medium-high heat.

· Add the garlic powder, onion powder and Worcestershire sauce. Stir well.

Ingredients

1 [4 lb] chuck roast

olive oil

1-2 Tbsp steak seasoning

½-1 tsp black pepper

4 clove garlic minced

¼ cup Worcestershire sauce

2 1 b carrots peeled and cut on the bias

1 large sweet onion cut into wedges

1 [12] oz can coca cola

1 [1.0] oz package herb gravy for beef or brown gravy mix

1 tsp Herbes de Provence

2 lb medium Yukon Gold or russet potatoes halved [optional]

Instructions

· Spray the inside of the slow cooker with cooking spray. Rinse and pat dry the pot roast. Drizzle with olive oil then rub with steak seasoning, black pepper and minced garlic on all sides

· Center in the slow cooker.

· Arrange the carrots and onion wedges around the roast, placing a few onion wedges on top. Drizzle the Worcestershire sauce over the roast.

· Mix together the coca cola, brown gravy mix and Herbes de Provence until dissolved. Pour over the roast and vegetables. If adding potatoes, arrange the potato halves on top. If serving with mashed potatoes, omit.

· Season the vegetables with a light sprinkle of steak seasoning or seasoned salt and black pepper to your taste.

· Cook on low for 8-10 hours. To make the gravy, use a slotted spoon to remove the roast and vegetables from the slow cooker to a platter. Cover and keep warm.

· Pour the drippings into a saucepan, skimming any excess fat from the top.

· Thicken with cornstarch or a flour slurry to make the gravy, if desired. 

Ingredients

12 oz. Coca-Cola

⅓ c. vegetable oil

⅓ c. steak seasoning

4 rib eye steaks

1 large sweet onion, cut into thick slices

Instructions

· Combine Coca-Cola, oil and steak seasoning in a large resealable plastic bag. Add steaks and onion. Marinate in a refrigerator for at least 30 minutes. Remove steaks and onion from marinade; discard marinade.

· Grill steaks and onions over direct medium heat with the lid closed as much as possible. Grill 16 to 20 minutes, turning once, until steaks reach desired doneness and onions are tender and charred. Remove from grill and let steak rest 5 minutes before serving.

Ingredients

1 pound organic ground beef

1 organic onion, finely chopped

3/4 cup organic green bell pepper, finely chopped

2 tablespoons all-purpose flour

1 cup Coca-Cola

1/2 cup organic ketchup

2 tablespoons white vinegar

1 tablespoon organic Worcestershire sauce

2 teaspoons organic dry mustard

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

4 Hamburger buns, toasted

Instructions

· In a large heavy-bottomed skillet, brown ground beef over medium-high heat until cooked through. Remove cooked beef and drain excess fat. Add onion and bell pepper to skillet and cook until onions are translucent. Add cooked beef back into skillet.

· Add remaining ingredients, (except buns) and stir until combined. Cover and simmer for 30 minutes, stirring occasionally.

· Serve meat mixture on hamburger buns.

Ingredients

1 pound beef top sirloin steak, cut into 1-inch cubes

1-1/2 teaspoons steak seasoning, divided

1 garlic clove, minced

1 cup cola

3 small red potatoes (about 8 ounces), cubed

1 tablespoon water

1 cup cherry tomatoes

1 medium sweet orange pepper, cut into 1-inch pieces

1 teaspoon canola oil

1 cup pineapple chunks

Directions

· Sprinkle beef with 1 teaspoon steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside.

· Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high for 4-5 minutes or just until tender; drain. Return to bowl. Add tomatoes, pepper, oil and remaining steak seasoning; gently toss to coat.

· Drain beef, discarding marinade. On eight metal or soaked wooden skewers, alternately thread beef, vegetables and pineapple. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until beef reaches desired doneness and pepper is crisp-tender, turning occasionally.

Ingredients

1 can chipotle peppers in adobo sauce

3 pounds beef lean bottom round (or chuck roast or rump)

1 can (12 oz.) coca-cola

Old El Paso™ Stand n’ Stuff Shells

Taco toppings (sour cream, lettuce, salsa, etc.)

Instructions

· Finely mince 2-3 chipotle peppers, depending on your spice preference. In a small bowl, combine minced pepper with cola beverage and 1-2 teaspoons of sauce adobo sauce from the can of pepper (again, the amount depends of spice preference).

· In a slow cooker, add meat and cover in chipotle-cola mixture. Cook on HIGH for 4-5 hours or on LOW for 7-8 hours.

· Once meat has cooked, transfer to a cutting board and shred with two forks. Return meat to slow cooker and stir into cooking liquid, thoroughly mixing until most of the liquid has absorbed back into the meat.

· Add meat to taco shells and top with your favorite taco toppings.

Ingredients

3-4 Lb Pork Sirloin Roast

1 Large Red Onion cut into 8s

2 Cans Coca Cola

1 tsp salt and pepper

Instructions

· Spray the bottom of a crock pot with cooking spray.

· Place Pork Roast at the bottom of the crock pot. Next place onion slices all around the pork. Next empty two cans of Pepsi (or Coca Cola) on top of the pork. Sprinkle pork liberally with salt and pepper. Place lid on the crock pot and set temperature to low and cook for 8 hrs.

· After 8 hrs remove lid for 1/2 an hour, then remove roast from crock pot, place on plate or in a bowl and with two forks shred it to desired consistency and enjoy!

INGREDIENTS

12 ounces Coca-Cola

1 cup soy sauce

1/4 cup dry sherry

1 tablespoon distilled white vinegar

2 tablespoons sugar

4 pounds bone-in skin-on chicken thighs, trimmed

1 (2-inch) piece ginger, smashed (or 1/2 teaspoon ginger powder)

6 cloves garlic, smashed (or 1 teaspoon garlic powder)

1 tablespoon cornstarch

DIRECTIONS

· Preheat oven to 300 degrees F.

· Add Coca-Cola, soy sauce, dry sherry, vinegar, sugar, ginger and garlic into an oven-safe 12-inch skillet. Mix well. Place chicken in skillet, skin side down, without overlapping.

· Bring the liquid mixture to a simmer over medium heat. Cook for 5 minutes.

· Transfer the skillet to the middle rack of the oven. Bake uncovered at 300 F for 30 minutes.

· Flip chicken so that it’s skin side up and continue cooking for another 30 minutes, until the chicken registers 175 degrees F.

· Transfer the chicken to a plate.

· Preheat broiler.

· Pour the cooking liquid through a fine mesh strainer into a bowl. Discard the strained ginger and garlic. Let the liquid set for 5 minutes. Skim and discard the fat on top.

· Add cornstarch and 1/4 cup water to a small bowl. Whisk to dissolve cornstarch.

· Add 1 cup of the cooking liquid and the cornstarch mixture into the same empty skillet. Cook and stir over medium low heat until the sauce thickens. Transfer the sauce to a bowl and set aside.

· Return the chicken to the skillet, skin side up.

· Place the skillet back in the oven and broil until the skin crisps, 2 to 3 minutes.

· Transfer the chicken to a plate and let cool for 5 minutes.

· Serve warm with the sauce over steamed rice or noodles.

INGREDIENTS

2 racks baby back ribs

1 large 2 liter bottle of Coca-Cola

1/4 cup salt

2 tablespoons chili powder

1 cup water

1/2 tablespoon olive oil

1 onion minced

2 clove garlic minced

1/2 cup ketchup

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

1/4 teaspoon cayenne pepper

INSTRUCTIONS

Place the ribs in a large baking dish and cover with almost all of the Coca-Cola (leaving about 1/2 cup of Coca-Cola for the BBQ sauce) and add the salt. Marinate the ribs for 24 hours in the fridge.

Heat the oven to 350°F.

Remove the ribs from the liquid, place on a large baking sheet and pat them dry. Sprinkle them with the chili powder. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone.

While the ribs are in the oven, prepare the BBQ sauce. Heat the oil in a small pot over medium heat. Sauté the onion until soft, about 5 minutes and add the garlic, stir to combine. Add the ketchup, brown sugar, Worcestershire, apple cider vinegar, cayenne, and remaining 1/2 cup of Coca-Cola. Simmer for 15 to 20 minutes, or until the sauce thickens. Remove from the heat, adjust salt if needed and let cool. Once cooled, transfer to a high-powered blender and blend for 60 seconds until smooth.

Once the ribs are cooked, remove from the oven and heat an indoor or outdoor grill to medium high heat. Liberally brush the ribs with BBQ sauce. When the grill is hot, cook them for 7-8 minutes on each side until slightly charred. Remove from grill and add more sauce if desired. Serve immediately with extra sauce on the side.

Ingredients

1 pound chicken breasts

1 ½ cups baby ray coca cola bbq sauce

½ cup coca cola

12 buns Slider Buns

Instructions 

· Mix the cola and bbq sauce together in a small bowl.

· Place the chicken in the bottom of a crock pot.

· Salt and pepper chicken.

· Pour the sauce over the chicken.

· Place a double layer of paper towels over the top of the crock pot and place the lid on.

· Cook for 2-3 hours on high in a 4-quart crock pot.

· Pull apart with a fork and add a bit more sauce if the pulled chicken looks a bit dry.

· Serve on Slider Buns with a side of coleslaw.

Ingredients

8-9 lb. bone-in fully cooked ham (sliced or unsliced is fine)

12 ounces cola (1 can)

½ cup firmly packed brown sugar, divided

2 tablespoons Dijon mustard, divided

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

4 garlic cloves, smashed and then peeled

2 teaspoons cornstarch

Instructions

Place ham in a slow cooker. Set aside.

In a medium saucepan, combine cola, brown sugar, mustard, cinnamon, cloves and garlic. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low, and simmer uncovered for 20 minutes (to allow glaze to reduce), whisking frequently. Remove garlic cloves.

Pour glaze over the ham. Cover and cook on LOW for 3-4 hours, or until a thermometer registers 140 degrees F when inserted into the thickest part of the ham. Transfer ham to serving platter.

Pour liquid from the slow cooker into a medium saucepan. In a small bowl, whisk together cornstarch with 4 teaspoons of cold water. Add the cornstarch slurry to the saucepan. Bring to a simmer over medium-high heat, and cook (stirring regularly) for 6-8 minutes (or until thickened). Pour glaze over ham and serve!

Notes

Prep ahead: You can make the Cola glaze in advance, place it in a jar with a lid, and keep it in the refrigerator for 3-5 days before using with the ham.

How do you keep a spiral ham moist? You can use either a spiral-sliced ham (which I've shown here), or an unsliced ham. If using the sliced ham, make sure that you baste the ham glaze in between the slices as much as possible to keep the meat moist. The slow cooker also helps to hold in the moisture!

How much ham per person? It's safe to estimate about ¾ pound per person for a bone-in ham. So, this 9-lb. bone-in ham would feed about 12 people.

How long does it take to heat a ham in a Crock Pot? It will require about 3-4 hours on LOW to warm your fully-cooked ham. Every slow cooker cooks meat at a slightly different temperature; however, so it's important to use a meat thermometer to know exactly when your ham reaches 140 degrees F.

Can I put a frozen ham in the Crock Pot? Yes, if you have enough time, you can cook a frozen ham in the slow cooker. It will just take about twice as long! And while it will technically work, food safety experts do not recommend cooking frozen meat in a Crock Pot. This is because it takes too long for a slow cooker to reach a safe temperature of 140 degrees F when frozen meat is involved. This gives bacteria a chance to grow.

How long will Crock Pot ham keep in the refrigerator? Wrapped tightly, the ham will stay fresh in the refrigerator for 3-5 days.

Can I freeze slow cooker ham? Yes! Allow the meat to cool to room temperature, wrap tightly, and freeze for up to 2 months.

Can leftover ham be reheated? Yes! Reheat the ham in a 325-degree F oven for no more than 10 minutes per pound, or until it reaches an internal temperature of 135-140 degrees F. If I’m reheating just a small portion of ham (such as a few slices), I like to wrap it in foil before placing it in the oven (this keeps it nice and moist).

Ingredients

3 pound pork shoulder cut into 4 large chunks

1 can coca cola - may sub dr pepper or root beer

2 ½ cups bbq sauce - see note

⅓ cup brown sugar

4 tablespoons apple cider vinegar

2 teaspoons garlic powder

1 teaspoon onion powder

6 hamburger buns - for serving

Instructions

Instant Pot/Pressure Cooker

Add pork to a lightly greased pressure cooker/instant pot. Pour coca cola over the pork. 

Stir together 2 cups bbq sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour over pork. 

Place lid on the pressure cooker, sliding into the locked position. Set to pressure cook for 45 minutes. Do a natural release for 10 minutes, then turn valve to the vent position. Once float valve has dropped, remove lid.

Use two forks to shred pork into small chunks. Use a slotted spoon to transfer pork to a bowl (discard liquid from pressure cooker) and stir remaining 1/2 cup bbq sauce with shredded pork. 

Serve pulled pork on hamburger buns. Optional sandwich toppings to take your pulled pork to the next level: mayo, extra bbq sauce, and cole slaw.

Ingredients

2 lbs chicken breast, or a whole chicken (but be ready to shred) or 2 pounds sliced or diced chicken

1 cup ketchup

½ onion, diced

1 cup of Coca Cola

Instructions

Place all ingredients in the slow cooker. Cook on high about 4 hours or until easily cut. Dice or shred. Add to chips, top with cheese, tomatoes and guacamole!

Ingredients

1/2 cup 1 stick butter

1 cup about 8 oz. semi-sweet chocolate chips

1 1/2 cups sugar

1 cup cocoa powder unsweetened

2 eggs

1 teaspoon vanilla extract

1/4 cup Coca-Cola

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup powdered sugar for rolling

Instructions

· Preheat oven to 350, line two baking sheets with silicone baking mats or parchment paper and set aside.

· In a large bowl melt the butter and chocolate chips: combine butter and chocolate chips and microwave for 30 seconds, then remove from microwave and stir and then microwave again for 30 seconds and stir and microwave for another 30 seconds then stir, mine takes 1 and a half minutes.

· Remove from microwave and stir in the sugar and cocoa powder until smooth, then add in the eggs, vanilla extract and cocoa cola and stir until combined.

· Add in the flour, baking powder and salt and carefully stir util all ingredients are combined.

· Pour powdered sugar into a shallow bowl.

· Using a cookie scoop or a spoon scoop tablespoon size balls of cookie batter and roll it into the powdered sugar (this is what gives it the crinkle) then place the dough ball on the cookie sheet and gently press down. Bake for 12 minutes then remove from oven and allow to cool for 5 minutes before transferring to a wire wrack to cool, then enjoy!

Ingredients

For the Cake:

½ cup (1 stick) unsalted butter, softened

3 Tablespoons cocoa powder

1 cup Coca-Cola

2 cups all-purpose flour

2 cups granulated sugar

½ teaspoon baking soda

½ cup buttermilk

2 eggs

For the Glaze:

1/4 cup unsalted butter

1/2 cup packed light brown sugar

1/2 teaspoon kosher salt

1/3 cup heavy cream

1 cup confectioners’ sugar, sifted

Flaky sea salt, such as Maldon

Instructions

For the Cake:

Preheat the oven to 350 degrees. Spray a 12 cup Bundt pan with baking spray.

Melt the butter, cocoa powder and Coke together in a small saucepan. Combine the flour and sugar in the bowl of a stand mixer, then add the Coke mixture and beat to combine. Put the baking soda in the buttermilk. Beat one egg into the batter, then add the buttermilk and the remaining egg and buttermilk mixture until smooth and well combined, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan (it is a thin batter). Bake until a tester inserted in the center comes out clean, 40 – 45 minutes. Cool the cake for about 20 minutes, then invert it onto a wire rack to cool completely.

For the Glaze:

The cake must be completely cool, or the glaze will slide right off. Place a piece of foil or paper under the cooling rack to catch any drips and make clean-up easier.

Cut the butter into cubes and place in a large saucepan with the brown sugar, cream and salt. After everything melts together, bring to a full, rolling boil over medium heat, stirring constantly. When it reaches that boil, count to 60 Mississippi, then pull it off the heat. Leave the pan to cool for about 3 minutes, then vigorously beat in the powdered sugar until smooth.

Immediately pour the glaze over the cake, but do so slowly and evenly to cover as much surface as possible. Sprinkle flaky sea salt over the top of the glaze. Leave the glaze to set, then slice and enjoy. Covered tightly, this cake will last a few days.

INGREDIENTS

Coke Cake

2 cups granulated sugar

2 cups all-purpose flour

1 can (12 ounces) Coca-Cola (use regular, not Diet or Coke Zero)

1/2 cup unsalted butter

1/2 cup canola or vegetable oil

1/4 cup unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

Coke Frosting

1 can (12 ounces) Coca-Cola

1/2 cup unsalted butter, cubed

1/4 cup unsweetened natural cocoa powder

4 cups (1 pound) confectioners’ sugar, sifted

INSTRUCTIONS

Make the Cake:

Preheat oven to 350F, line a 9×13 pan with aluminum foil for easier cleanup, and spray with cooking spray; set aside.

To a large bowl add the sugar, flour, and whisk to combine; set aside.

To a medium, high-sided saucepan, add the butter, oil, cocoa powder, Coca-Cola, and bring to a boil over medium-high heat; whisk nearly continuously.

Once boiling, pour liquid over the dry ingredients and whisk to combine; set aside.

Dissolve baking soda in buttermilk just before adding to the batter and whisk to combine.

Add the eggs, vanilla extract, and whisk to combine.

Turn batter out into prepared pan and bake about 35 to 40 minutes, or until done. A toothpick should come out clean or with a few moist crumbs but no batter.

In the last 15 minutes or so of baking, make the frosting.

Make the Frosting:

In a small, high-sided saucepan bring the Coca-Cola to a boil over high heat and cook 12 to 15 minutes or until liquid is reduced to 1/2 cup.

While Coke cooks, sift the confectioners’ sugar over a large bowl; set aside.

After the Coke has reduced, turn the heat to medium, and add the butter, cocoa, and whisk constantly until butter has melted.

Add the Coke and butter mixture to the confectioners’ sugar and whisk until smooth. *

Pour the frosting immediately over the warm cake. Allow frosting to set up before slicing and serving.

Ingredients

2 1/2 cups all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup butter at room temperature (see note)

3/4 cup granulated sugar

1/2 cup light brown sugar packed

1/2 cup Coca-Cola at room temperature

1 egg room temperature

2 tsps vanilla extract

For frosting

8 TBSPs butter room temperature

1/4 cup Coca-Cola at room temperature

4 cups powdered sugar

Instructions

· Preheat your oven to 350 degrees.

· In a large bowl, combine the flour, salt, baking soda, and baking powder.

· Cream together the butter, brown sugar, and granulate sugar, until light and fluffy, about two minutes.

· Beat in the vanilla extract, then the egg, then the Coca-Cola, until just combined.

· Slowly beat in the flour mixture, about a half of a cup at a time, until just combined.

· Using a 1 1/2 TBSP cookie scoop, scoop cookie dough onto a parchment paper or silicon mat lined baking sheet. The cookies should be about two inches apart to allow for some spreading.

· Bake for 13 minutes, rotating the pan halfway through baking. Remove from the oven, allow to sit on the pan for about two minutes, then remove to a cooling wrack to cool completely before.

· To make frosting, beat the butter until it begins to turn creamy, then add the first cup of sugar. Once combined, add the Coca-Cola. Then add in the remaining cups of sugar one at a time. Pipe onto cooled cookies and top with sprinkles.

Ingredients

6 ounces cherry-flavored Jello (not sugar-free)

1 cup boiling water

1 cup regular Coca-Cola

1 14.5 ounce can red tart pitted cherries in water

1 8-ounce can crushed pineapple

Instructions

· Put some water in a saucepan and turn up the heat to get it boiling. In a large bowl, add the package of Jello. Once the water is rolling, pour one cup of the boiling water over the jello and stir until dissolved. Stir in the Coca-Cola. Cover and refrigerate mixture until partially firm, about 45 minutes. Stir the jello every 10 minutes or so; you want it a thickened but not set.

· Meanwhile, add the can of cherries to a food processor or blender. Pulse in one-second intervals, about 3-5 pulses, until the cherries are chopped into small pieces but not blended.

· Once the Jello mixture has thickened, stir in the chopped cherries and it's juice, pineapple and it's juice. Pour into a jello mold, bowl, bundt pan, or 2-quart casserole dish. Cover tightly and refrigerate until set, at least 4 hours, overnight, or up to 2 days before serving. Remove salad from the mold by inverting onto a serving platter. Serve cold.

Ingredients

1 cup butter, softened

1 (8-oz.) package cream cheese, softened

2 1/2 cups all-purpose flour

1 1/2 cups firmly packed brown sugar

1 1/2 cups chopped pecans

2 large eggs

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 teaspoon Coke Classic

1/8 teaspoon salt

Glaze:

1 cup powdered sugar

1 tsp. vanilla

2 Tablespoons Coke Classic

Instructions

· Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed.

· Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.

· Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.

· Whisk together brown sugar and next 6 ingredients. Spoon into tart shells.

· Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cooled.

· Whisk glaze ingredients together until smooth. Drizzle onto cooled pecan tassies.

INGREDIENTS

1 tablespoon unsalted butter

1 small sweet Vidalia onion, diced small (about 1 cup)

about 6 slices bacon, chopped

1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade

1 cup cola-flavored carbonated beverage

1/4 cup light brown sugar, packed

2 cups coarsely chopped fresh peaches (about 3 to 4 peaches) or 1 pound bag frozen peaches that have been thawed and coarsely chopped

1/2 cup coarsely chopped pecans

2 packages (8 ounces each) cream cheese, softened (I used 1/3 reduced fat), softened

INSTRUCTIONS

Melt butter in large skillet over medium-high heat.

Add onion, bacon, and cook 6 to 8 minutes or until bacon is crisp, stir intermittently.

Stir Marinade Mix, cola, and brown sugar into skillet. (Use caution because when you add the cola because mixture will bubble up and create a lot of steam and possibly smoke. If you have a sensitive smoke detector like I do, open a window before you add it.) Bring mixture to a boil. Reduce heat to medium-low and simmer about 10 to 15 minutes or until mixture thickens and liquid volume has reduced by at least 50 percent; stir occasionally.

Stir in peaches, pecans, and simmer until heated through; remove from heat and set aside.

Spread cream cheese evenly in bottom of 9-inch pie dish. Top with peach mixture. Serve with assorted crackers or sliced French bread. Dip is best fresh but will keep airtight in the fridge for up to 3 days.

Ingredients

1 cup coca-cola

1/2 cup oil

1/2 cup margarine

3 tablespoons cocoa powder

2 cups sugar

2 cups flour

1/2 teaspoon salt

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

frosting

1/4 pound margarine

3 tablespoons cocoa powder

6 tablespoons cream (or milk)

1 teaspoon vanilla extract

1/2 cup pecans

1 pound confectioners sugar

Instructions

· Preheat the oven to 350 degrees F. Grease and flour a sheet cake pan.

· Combine the cola, oil, margarine, and cocoa powder in a saucepan over medium-high heat. Bring to a boil.

· Combine the sugar, flour, and salt in a heat-proof mixing bowl. While stirring, carefully add the hot cola mixture. Beat on medium speed with an electric mixer until the batter is smooth.

· With the mixer running, add the eggs, buttermilk, baking soda, and vanilla. Beat well for 2 minutes.

· Pour the cake batter into the prepared sheet pan. Place in the oven and bake at 350 degrees F for 20-25 minutes or until done in the center.

· Remove the pan from the oven.

· Meanwhile prepare the frosting: in a saucepan over medium heat, combine the margarine, cocoa, and cream. Mix until the butter melts. Add the vanilla extract. Remove the pan from the heat and slowly beat in the confectioners sugar until smooth and thick. Stir in the pecans by hand (if using).

· Spread the frosting on the warm cake. Let the frosted cake cool completely then cut into serving pieces. Store the cake in an airtight container.