Instructions

1. Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.

2. Pour Dr Pepper over the pork and cook on HIGH for 4-5 hours or LOW for 7-8 hours.

3. The meat will be very tender. Using 2 forks, shred the pork and place it back in the juices.

4. Add barbecue sauce to taste. Allow it to cook an additional 30-60 minutes if desired.

5. Serve on crusty rolls with coleslaw.

Instructions:

1. Remove the sinew from the ribs (the white slimy thing on the rounded back part of the ribs) by lifting an edge of it with a knife, then grabbing it with 2 fingers.

2. Cut the ribs into 4 even sections, or in half.

3. Add to the slow cooker.

4. Sprinkle over the pepper, garlic powder and add the liquid smoke.

5. Drizzle over the barbecue sauce.

6. Pour in Dr Pepper.

7. Cover and cook on LOW for 8 hours without opening the lid during the cooking time.

8. Serve with additional barbecue sauce if desired.

Instructions

1. In a large bowl, combine Dr Pepper, garlic cloves and cinnamon sticks. Add the flank steak, cover with plastic wrap and let marinate in the refrigerator for at least twelve hours.

2. Light the grill and set heat to medium-high. Remove the flank steak from the marinade and pat dry with paper towels. Season both sides with grill blend.

3. Grill the steak for 3 – 4 minutes on each side. Flank steak should typically be medium rare, otherwise it gets tough. Remove from grill and let rest for four or five minutes, covered loosely with foil.

4. Slice the steak across the grain (right angles) into 1/2-inch slices, or thinner.

5. Serve hot with tortillas, along with sour cream and fresh Pico de Gallo.

Instructions

1. In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes.

2. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended.

3. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce.

4. Let the sauce cool for about 10 minutes or until it is warm but no longer hot. Puree with an immersion or traditional blender – this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.

5. Brush it on food 5-15 minutes before the cooking time is finished. If desired, serve extra on the side.

Instructions

1. Heat a nonstick skillet over medium-high heat and add ground beef. Cook, breaking apart with a wooden spoon, until about halfway cooked. Add onion and red bell pepper and continue to cook until vegetables are softened. If there is excess grease, you can remove it with a spoon before proceeding.

2. Add chili powder, cumin, salt, oregano, and garlic powder and cook for 30 seconds while stirring.

3. Add chicken broth, Dr Pepper, diced tomatoes, tomato paste, chipotle chilis, and Worcestershire sauce. Stir to mix well. Simmer for 20 to 30 minutes or until chili has thickened to your liking. Add kidney beans.

4. Serve with sour cream, red onion, and cilantro.

Instructions

1. Remove the ham from the packaging, including the plastic disk covering the bone. Place the ham in the oven bag, twist and tie the bag shut. Place the ham cut side down into a 13 by 9-inch baking dish. Allow the ham to sit at room temperature for 90 minutes.

2. Arrange an oven rack in the lower-middle position. Heat the oven to 250 degrees. Bake the ham until the center registers 100 degrees, about 1 1/2 to 2 1/2 hours. (Approximately 15 minutes per pound.)

3. Meanwhile, in a medium saucepan bring the sugar, Dr Pepper, orange juice, and mustard to a simmer. Cook until the mixture is syrupy and reduced to about 3/4 cup, about 8 minutes.

4. Remove the ham from the oven and roll back the sides of the oven bag to expose the ham. Brush the ham with about half of the glaze and return the ham to the oven. Bake 10 minutes longer or until the glaze becomes sticky. Remove from oven.

Instructions

1. Season both sides of beef with salt, pepper, onion powder, and garlic powder.

2. Heat olive oil in skillet. Make sure it is very hot.

3. Sear both sides and edges of beef till nicely browned.

4. Place beef in the slow cooker.

5. Mix Dr Pepper and onion soup mix in a bowl.

6. Pour over beef in the slow cooker.

7. Cut potatoes into even size pieces.

8. Place potatoes on top of beef in the slow cooker.

9. Set slow cooker on low and let cook for 8 hours.

10. Voila! A great easy meal...enjoy!

11. If desired, gravy may be thickened with 4 tbsp. of flour and 1/4 cup water mixed together. If you wish to do this, when beef and potatoes are done, remove from slow cooker and keep warm.

12. Add flour and water mixture to the gravy in the slow cooker and mix well.

13. Turn slow cooker to HIGH and bring mixture to boil.

14. Stir frequently till thickened and it has cooked for at least 3 minutes to remove the flour taste.

Instructions

1. Move the oven racks to the upper-middle and lower-middle positions. Preheat oven to 250 degrees. Line a baking sheet with foil and place a wire rack on top. Spray the wire rack lightly with nonstick cooking spray; set aside.

2. PREP AND BAKE THE CHICKEN WINGS:

3. Pat the thawed chicken wings dry with paper towels. 

4. Place the chicken wings in a gallon-sized zip-lock bag. Add the baking powder and salt and seal the bag shut. Shake the bag until each wing is coated with baking powder. 

5. Remove the chicken wings from the bag and place them, skin-side up, on top of the wire rack on your prepared baking sheet. 

6. Place the baking sheet on the lower-middle rack and bake for 30 minutes. Move wings to upper-middle rack and increase oven temperature to 425 degrees. Bake an additional 40-50 minutes, or until wings are crispy and golden-brown. Remove the wings from the oven and cool for 5 minutes.

7. While the wings are in the oven, make the wing sauce by adding Dr Pepper, Buffalo wing sauce, and brown sugar to a medium saucepan. Heat over high heat until mixture comes to a boil. Continue to boil for 5 minutes, whisking every minute or so. Reduce heat until mixture reaches a low boil. Continue to cook for 15-20 minutes (stirring occasionally) until the mixture reduces by half. 

8. Add in the butter and whisk until melted. 

9. Add in the cornstarch and continue to boil until thickened, about 2-3 minutes. 

10. Turn off the heat and let the sauce sit for 5 minutes. Add the wings to a large bowl. Pour sauce over, toss until well coated, and serve immediately!

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