Recepies
The favorite carbonated drink through its decades of existence has shown its versatility. Coca Cola has proven to be an ideal ingredient for many cakes and other desserts, while with salty dishes it gives a unique taste in the preparation of meat and other dishes. Numerous recipes with Coca Cola will make us see this drink in a different light. If you like to try new dishes or to experiment with various food items and you have unused cans of CocaCola, you have the opportunity to make various fun dishes.
Coca-Cola recipes: -Coca Cola Chicken Wings -Traditional Coca-Cola Cake -Cola Cake with Strawberries & Cream -Instant Pot BBQ Pulled Pork -Coke Float Popsicles -Crock-Pot Ham with Cola Glaze -Coca-Cola Marinated Ribs with Homemade BBQ Sauce -Coca-Cola Tres Leches Cake -Cherry Vanilla Dirty Coke -Crock-Pot Coca-Cola Pulled Chicken -Coke Float Push-up Pops
-Amish Chuck Roast -Coca-Cola Brownie Crinkle Cookies -Coca-Cola Cupcakes -Three-Ingredient Pulled Pork -Dad’s Cola Burgers -Hickory-Smoked BBQ Chicken Wings -Coca-Cola Chili -Pressure Cooker Coca-Cola Baked Beans -Slow-Cooked Pork Barbecue -Coca-Cola Marinated Ribeye Steaks -Coca-Cola Sloppy Joes -Coca-Cola Jello Salad with Cherries -Slow-Cooker Shredded Beef Tacos -Cola Burgers -Tender Barbecued Chicken -Slow-Cooked Ham -Coke Cake
Coca Cola Chicken Wings
Chicken Wings – I used 16 wings, comprised of 8 drumettes and 8 flats/wingettes. If you buy whole wings, you can remove the tip and discard it. Coca Cola – Otherwise, know as Coke. You will need half a cup, so if you don’t’ regular buy it, one can will be plenty. You cannot use Diet Coke! Brown Sugar – There’s sugar in the Coke, but you need the brown sugar to help with caramelization and flavour. Tomato Paste– This is all about flavour and helping to thicken the sauce. Garlic – Fresh garlic adds so much flavour to these wings! Seasonings – Salt, Paprika, and Dried Red Chili Flakes. Salt will counter the sweetness, plus bring out the flavour. Paprika helps to deepen the colour of the sauce and adds a smoky flavour. Lastly, the chilies add heat, and are completely optional. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Set aside. Wash wings in cold water and pat thoroughly dry with paper towels. Lay wings onto parchment paper, leaving at least an inch of space between each. Sprinkle over half the salt. Bake for 20 minutes. Remove from oven. Flip wings over. Sprinkle over remaining salt, and bake for 20 more minutes. In the meantime, add the following ingredients to a skillet – Coca Cola, brown sugar, tomato paste, garlic, dried red chili flakes, and paprika. Over medium-high heat, whisk the ingredients together and allow them to come to a low boil until sauce has thickened. By this time, the wings will be ready. Remove from oven and add to the skillet with the sauce. Toss together, cooking over medium-high heat until the wings have absorbed all of the sauce and the wings start to char. Remove wings from skillet and onto a serving plate. Garnish with green onions.
Instant Pot BBQ Pulled Pork Cut pork roast into 4 equal pieces. Combine in pressure cooker with Coca Cola, Dr. Pepper, or Root Beer. Stir together bbq sauce, vinegar, brown sugar, garlic powder, and onion powder and pour over pork. Cover and set to pressure cook setting for 45 minutes. Use natural release for 10 minutes, then quick release. Uncover pressure cooker and shred pork. Transfer pork to a bowl, discard juices, and stir bbq sauce into pork. Serve on hamburger buns.
Crock-Pot Ham with Cola Glaze HERE'S WHAT YOU'LL NEED: Bone-in fully cooked ham (about 8-9 pounds) 1 can of Coke Brown sugar Dijon mustard Cinnamon and cloves Garlic First, place the ham in a large slow cooker. Next, prepare the glaze with Coke, mustard, brown sugar, garlic, cinnamon and cloves. Once the glaze simmers and reduces for about 20 minutes, remove the garlic cloves. At this point, you can store the ham glaze in a jar in the refrigerator for a few days, or you can pour it over the ham and cook the meat right away. Cover the lid and cook the ham on LOW for 3-4 hours, or until warmed through. Be sure to baste the ham with the glaze every hour or so. This gives it great flavor and keeps the meat really moist! When the ham is done, remove it to a serving platter and transfer the glaze to a saucepan on the stovetop.
Coca-Cola Marinated Ribs with Homemade BBQ Sauce 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 1. 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. 2. Heat the oven to 350°F. 3. 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. 4. 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. 5. 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.
Crock-Pot Coca-Cola Pulled Chicken Ingredients 1 pound chicken breasts 1 ½ cups baby ray coca cola bbq sauce ½ cup coca cola Kings Hawaiian Slider Buns Directions
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 sauce over 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 Kings Hawaiian Slider Buns with a side of coleslaw.
Amish Chuck Roast 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: 1. Season both sides of the chuck roast with salt and pepper; set aside. 2. Add 2 tablespoons of olive oil to Instant Pot and set to "Saute." 3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side, or until browned all over. 4. 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. 5. Transfer seasoned vegetables to the Instant Pot and arrange around the roast. 6. Pour cola over everything. 7. Place lid on Instant pot with steam valve closed. 8. 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. 9. Do a natural release for at least 10 minutes, then quick release. 10.Remove roast from pot, slice, and serve with vegetables.
SLOW COOKER INSTRUCTIONS: 1. 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. 2. 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. 3. Transfer the roast to a large slow cooker. Add seasoned vegetables to the pot and pour cola over everything. 4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
OVEN INSTRUCTIONS: 1. Preheat oven to 350 degrees F. 2. 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. 3. 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. 4. Transfer seasoned vegetables to the pot and arrange around the roast. Pour the cola over everything. 5. Cover tightly with a lid. 6. Bake roast in a 350-degree oven for about 2 hours. The roast is done when it’s fall-apart tender! Notes Nutrition information is calculated based on all liquid and cooking juices. If you strain the fat or omit the cooking liquids, nutrition information will vary. Nutrition Serving: 1/4 of the recipe (including all of the sauce) | Calories: 507kcal | Carbohydrates: 31g | Protein: 46g | Fat: 22g | Saturated Fat: 4.8g | Cholesterol: 87.5mg | Sodium: 787mg | Fiber: 2g | Sugar: 15.9g
Three-Ingredient Pulled Pork Ingredients 3-4 Lb Pork Sirloin Roast 1 Large Red Onion cut into 8s 2 Cans Pepsi or 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! Nutrition Serving: 1/4 lb pork
Coca-Cola Cake Traditional Coca-Cola Cake INGREDIENTS Cake 2 cups flour 2 cups sugar 1 tsp baking soda 1/2 tsp salt 1 cup Coca-Cola 1/2 cup butter 1/4 cup cocoa powder 1/2 cup buttermilk 2 eggs 1 tsp vanilla extract
Frosting 1/2 cup butter 1/2 cup Coca-Cola 1/4 cup cocoa powder 4 cups powdered sugar
FULL COCA COLA CAKE RECIPE Preheat the oven to 350 degrees. Sift together dry ingredients. In a saucepan, mix together Coca-Cola, butter, and cocoa powder. Bring to a boil. Pour over the dry mixture and mix together. In a smaller bowl, whisk together eggs. Then combine buttermilk and vanilla extract. Add to the cake mixture. Stir until all the ingredients are combined. Grease a 9×13" pan, then pour the mixture into it. Bake for 40-45 minutes. Take it out to cool. To make the frosting, cook the Coca-Cola for about 10 minutes on low, or until the soda reduces in size by half. Add in butter and cocoa powder and boil in a saucepan. Pour into a bowl of powdered sugar and whisk. Let the cake cool a bit before pouring the frosting on the cake. If the cake is still a bit warm, that is fine! That is the traditional way to make this cake. Let the cake and frosting cool before serving.
Cola Cake with Strawberries & Cream Ingredients
1 6-oz box cherry-flavored Jello, not sugar-free 1 cup boiling water 1 cup regular Coca-Cola 1 14.5-oz can red tart pitted cherries in water 1 8-oz 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.
Coke Float Popsicles Ingredients
1 cup roughly chopped fresh fruit (I made 3 different frescas--watermelon, canteloupe and cucumber mint) 1 cup water 1/2 medium lime juiced, or use equivalent in bottled juice 1-2 tablespoons sugar Chopped mint (opt. if using cucumber) Directions Step 1 Put all ingredients in a blender and process to desired consistency, adjust lime and sugar, as needed. Step 2 Pour over ice and serve right now!
Coca-Cola Tres Leches Cake Ingredients 1 (15.25 oz) box Devil's Food Cake Mix (such as Betty Crocker) 1 1/4 cups Coca Cola or Cherry Coca Cola 1 Tbsp vegetable oil 4 large eggs 1 cup sweetened condensed milk 2/3 cup evaporated milk (1 5oz can) 2/3 cup heavy cream 1 cup Coca Cola or Cherry Coca Cola Sweetened Whipped Cream Frosting: 1 1/3 cups heavy cream 1/4 cup granulated sugar Red Sprinkles , chocolate sprinkles or crushed cherry lollipops (optional)
Instructions
Preheat oven to 350 degrees. In a large mixing bowl combine cake mix, 1 1/4 cups Coca Cola, vegetable oil and eggs. Blend ingredients together using an electric mixer, on low speed for 30 seconds, then increase speed to medium and blend mixture for 2 minutes. Pour mixture and evenly spread into a greased 13x9 baking dish. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Remove from oven and allow cake to cool for 5 minutes. Meanwhile, in medium mixing bowl, whisk together sweetened condensed milk, evaporated milk and 2/3 cup heavy cream. Add in 1 cup Coca Cola and mix until combined. Poke cake every 1/2"-1" with a long tinned fork. Slowly pour Coca Cola milk mixture evenly over entire cake. Allow cake to rest, uncovered for 30 minutes at room temperature. Cover cake with plastic wrap and refrigerate for 1 hour (or overnight) until cake has cooled completely and the majority of the milk mixture has been absorbed. In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form. Stir in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over cooled cake. Sprinkle frosted cake with optional sprinkles or crushed lollipops. Serve immediately (note: when cutting and plating I'd recommend using a spatula to lift cake from pan, this isn't one of those cakes you can plate using a fork). Store cake in refrigerator (note that the sweetened whip cream will begin to separate after about 3 hours).
Coke Float Push-up Pops INGREDIENTS
2 cups Coca-cola (do not use diet!) 1 cup unsweetened cocoa powder 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces 1 1/4 cups granulated sugar 1/2 cup firmly-packed dark brown sugar 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon salt 2 large eggs homemade whipped cream maraschino cherries (with stems) INSTRUCTIONS 1. Preheat the oven to 325 degrees F. Generously spray the inside of two 9×13-inch baking dishes or a 24-mini-baking-cup pan with nonstick cooking spray. 2. In a small saucepan, heat the Coca-cola, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool to room temperature. In a large bowl, whisk the flour, baking soda, and salt together. 3. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough. 4. If using cupcake tins, pour the batter into the tins until they are each about 2/3 full, and bake for about 10-12 minutes, until a toothpick inserted into the cupcakes comes out clean. Transfer the cupcakes to a wire rack to cool completely. 5. If using the 9×13-inch baking dishes, pour 3 cups of batter into each dish and gently shake so that the batter is even. Cook for 15-20 minutes, or until a toothpick inserted into the cakes comes out clean. Transfer to a wire rack to cool completely. Then once the cake has cooled, use an empty push-up pop as a cookie cutter to punch out 24 cake circles. Set them aside on a piece of waxed paper for assembly. 6. To assemble the push-up pops, gently press a mini-cupcake or a cake circle into the bottom of a push-up pop. Then add in a swirl of whipped cream and a de-stemmed maraschino cherry. Then add another layer of cake, whipped cream, and then top with a (stemmed) maraschino cherry. Serve immediately or refrigerate.
Coca-Cola Brownie Crinkle Cookies 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 1. Preheat oven to 350, line two baking sheets with silicone baking mats or parchment paper and set aside. 2. 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. 3. 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. 4. Add in the flour, baking powder and salt and carefully stir util all ingredients are combined. 5. Pour powdered sugar into a shallow bowl. 6. 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!
Coca-Cola Cupcakes Ingredients For the Cupcakes: 12 ounces Coca-Cola® 1/2 cup milk 1/2 cup vegetable oil 1 tablespoon pure vanilla extract 3 large eggs 3/4 cup sour cream 3/4 cup unsweetened cocoa powder 1 1/2 cups sugar 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda For the Buttercream 4 sticks (2 cups) unsalted butter, room temperature 1 ½ pounds (24 ounces) powdered sugar, sifted 2 teaspoons pure vanilla extract 6-7 tablespoons maraschino cherry juice For the Topping: 4 oz bittersweet chocolate, chopped into very small pieces 1/2 cup heavy whipping cream 2 tablespoons honey 2 teaspoons pure vanilla extract maraschino cherries, optional
Instructions
For the Cupcakes Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla. With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin. Evenly divide batter amongst the prepared muffin wells. Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins. For the Buttercream In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened. Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes. Pipe frosting onto cooled cupcakes. For the Topping In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth. Whisk in the honey and vanilla. Allow to cool for about 5-10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners. If desired, top each cupcake with a stemmed maraschino cherry. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.