Sloppy Joe Sauce (see recipe here)
2 cans refrigerated bisquit dough
shredded cheddar cheese
Open biscuit dough and press individual biscuits into a greased muffin tin forming a "cup". Place a scoop of beef mixture into the center of each biscuit cup and bake at 350-degrees for about 15-20 minutes (take them out when the edges are a deep, golden brown). Immediately top with cheese, then serve! We also topped with extra sloppy joe sauce.
Tuesday, July 19, 2011
Wednesday, July 6, 2011
Dr. Pepper Baked Pasta
make sure you check the notes I added at the bottom before you make this.
2 lbs hamb.
1 cup chopped onion
1/2 tsp garlic powder
1/2 tsp italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
1 (12 oz) can Dr. Pepper
2 (8 oz) cans tomato sauce
2 Tbsp worcestershire sauce
1 pkg pasta
1 1/2 c shredded mozzarella cheese
Brown hamb. Add onion and seasonings. Cook about 5 minutes. Add Dr. Pepper, tomato sauce and worcestershire sauce. cook for another 5 minutes. Stir in cooked and drained pasta. Stir in cheese. Pour 1/2 mixture in a greased casserole dish. Bake at 350 degrees for 20 minutes. Pour remaining mixture into a foil casserole pan and cover tightly with foil. Date, label and place in freezer to fix for another day.
(Notes: I didn't add onions to my hamburger. I actually sliced up the onions and cooked them seperately in butter and brown sugar and put them on top of the pasta--it was very yummy!! I also used colby jack cheese and it was very good too!!)
2 lbs hamb.
1 cup chopped onion
1/2 tsp garlic powder
1/2 tsp italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
1 (12 oz) can Dr. Pepper
2 (8 oz) cans tomato sauce
2 Tbsp worcestershire sauce
1 pkg pasta
1 1/2 c shredded mozzarella cheese
Brown hamb. Add onion and seasonings. Cook about 5 minutes. Add Dr. Pepper, tomato sauce and worcestershire sauce. cook for another 5 minutes. Stir in cooked and drained pasta. Stir in cheese. Pour 1/2 mixture in a greased casserole dish. Bake at 350 degrees for 20 minutes. Pour remaining mixture into a foil casserole pan and cover tightly with foil. Date, label and place in freezer to fix for another day.
(Notes: I didn't add onions to my hamburger. I actually sliced up the onions and cooked them seperately in butter and brown sugar and put them on top of the pasta--it was very yummy!! I also used colby jack cheese and it was very good too!!)
Tuesday, July 5, 2011
Dr. Pepper Ribs
Ingredients:
For the rub:
1/4 cup of salt
1/4 cup of black pepper
1/4 cup of brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle powder
1/2 teaspoon of allspice
For the glaze:
2 cups of Dr Pepper
1 cup of ketchup
1/2 cup of mustard
1/4 cup of apple cider vinegar
2 tablespoons of molasses
2-4 teaspoons of chipotle powder
Two racks of St Louis ribs
1/4 cup of Dr Pepper
Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least four hours.
Heat the oven to 300 degrees and bring the ribs to room temperature.
In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.
Meanwhile, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.
After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes.
After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.
At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.
Divide and serve!
Notes: You can use my chipotle ketchup instead of regular ketchup for the glaze and I used Dublin Dr Pepper, but you can use regular Dr Pepper, just don't use diet!
For the rub:
1/4 cup of salt
1/4 cup of black pepper
1/4 cup of brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle powder
1/2 teaspoon of allspice
For the glaze:
2 cups of Dr Pepper
1 cup of ketchup
1/2 cup of mustard
1/4 cup of apple cider vinegar
2 tablespoons of molasses
2-4 teaspoons of chipotle powder
Two racks of St Louis ribs
1/4 cup of Dr Pepper
Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least four hours.
Heat the oven to 300 degrees and bring the ribs to room temperature.
In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.
Meanwhile, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.
After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes.
After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.
At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.
Divide and serve!
Notes: You can use my chipotle ketchup instead of regular ketchup for the glaze and I used Dublin Dr Pepper, but you can use regular Dr Pepper, just don't use diet!
Spicy Dr. Pepper Shredded Pork
I got this off of tastykitchen.com
1 whole lg onion
1 whole pork shoulder roast (pork butt) - 5 to 7 lbs
salt and freshly ground black pepper
1 can (11 oz) chipotle peppers in adobo sauce
2 cans dr. pepper
2 tbsp brown sugar
preheat oven to 300 degrees. Peel onion adn cut into wedges. lay them in the bottom of a lg. dutch oven. generously salt and pepper the roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce). Add both cans of dr. pepper. Add brown susgar to the juice and stir in. Place lid tightly on pot, then set in oven. Cook for at least 6 hours, turning the roast 2 or 3 times during the cooking process. Check meat after 6 hours, it should be falling apart. If it's not falling apart return to the oven for another hour. Remove meat from pot and place on cutting board or other work surface. Use 2 forks to shred the meat, discarding large pieces of fat. Strain as much of the fat off the top of the juice as you can and discard it. Return shredded meat to the juice and keep warm until ready to serve.
Enjoy!!
1 whole lg onion
1 whole pork shoulder roast (pork butt) - 5 to 7 lbs
salt and freshly ground black pepper
1 can (11 oz) chipotle peppers in adobo sauce
2 cans dr. pepper
2 tbsp brown sugar
preheat oven to 300 degrees. Peel onion adn cut into wedges. lay them in the bottom of a lg. dutch oven. generously salt and pepper the roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce). Add both cans of dr. pepper. Add brown susgar to the juice and stir in. Place lid tightly on pot, then set in oven. Cook for at least 6 hours, turning the roast 2 or 3 times during the cooking process. Check meat after 6 hours, it should be falling apart. If it's not falling apart return to the oven for another hour. Remove meat from pot and place on cutting board or other work surface. Use 2 forks to shred the meat, discarding large pieces of fat. Strain as much of the fat off the top of the juice as you can and discard it. Return shredded meat to the juice and keep warm until ready to serve.
Enjoy!!
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