Our Brands

• 2 tsp cayenne pepper
• 1 tsp white pepper
• 1 tsp black pepper
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 1 tsp dried thyme
• 2 tsp dark soy sauce
• 1/2 onion, finely diced
• 1/4 cup Dr Pepper
• 3 lbs Chicken Wing Sections (about 24)

The day before serving, combine all seasonings, the Dr Pepper, and the onion in a large zippered bag, mixing well. Add the chicken and expel the air from the bag. Mush the chicken around in the bag to distribute the spices and liquid. Marinate overnight in the refrigerator.

To bake, turn on broiler. Line a raised cookie sheet with foil. Place wings on foil and broil about 10 to 12 minutes on each side until crisped and well done, with no pink juices. Serve hot. Makes 4 to 6 servings.

• 1 (6- to 8-lbs) turkey
• 1/2 cup butter or margarine
• 1 cup onions, chopped
• 1 cup celery, chopped
• 1 cup parsley, chopped
• 6 cups bread cubes, 1/2 inch size
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1 egg, slightly beaten
• 1/2 cup Dr Pepper
• 10 oz Dr Pepper for basting

Rinse turkey in cold water, pat dry. Remove neck, wing tips, and giblets, and simmer in a small amount of water to make broth (about 2 cups). Melt butter or margarine and saute onions and celery until tender but not brown, cool. Combine bread cubes, salt, pepper, thyme, and parsley. Add sauteed vegetables and toss lightly. Add beaten egg, 1/2 cup Dr Pepper, and broth. Spoon about 1 cup of the stuffing into the neck cavity. Fasten skin to back with skewer. Spoon stuffing into body cavity (do not pack), close body cavity by skewering skin together and lacing it closed with a heavy string. Tie drumsticks to the tail. Place turkey in roaster or pan breast side up and roast at 325°F for about 3 hours or until done. Bast frequently, first pouring from the bottle of Dr pepper, slowly over the bird. When all is poured, baste from the liquid in the pan, spooning over the bird at frequent intervals.

• 2 pounds lean ground beef
• 1 cup chopped onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can Dr Pepper
• 2 (8 oz) cans tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 (16 oz) package spaghetti noodles, cooked
• 1 1/2 cup shredded mozzarella cheese

Brown ground beef in a large Dutch oven. Drain well. Add onion and seasonings. Cook about 5 minutes, add Dr Pepper, tomato sauce, and Worcestershire sauce and cook an additional 5 minutes. Stir in cooked and drained spaghetti. Stir in cheese. Pour 1/2 of spaghetti mixture into a well-greased casserole dish. Bake at 350°F for 20 minutes. Pour remaining spaghetti into a foil casserole pan and cover tightly with foil. Freeze for a second meal! Each meal serves 6.

• 1 cup margarine
• 1 cup Dr Pepper
• 4 tablespoons cocoa
• 1 1/2 teaspoon cinnamon
• 3 cups flour, sifted
• 2 cups sugar
• 1/2 teaspoons salt
• 2 eggs, well beaten
• 1/2 cup buttermilk
• Dr Pepper frosting:
• 1/2 cup Dr Pepper
• 1/4 cup margarine
• 3 tablespoons cocoa
• 3 cups powdered sugar, sifted
• 1/2 cup pecans, chopped
• 1 teaspoon vanilla

Heat Dr Pepper with margarine, but do not boil. Set aside. Sift together flour, sugar, cinnamon, salt, and cocoa. Beat together eggs, buttermilk, vanilla, and baking soda. Add hot Dr Pepper mixture to dry ingredients. Stir in egg mixture, blend well. Pour into greased and floured 15x10-inch sheet cake pan. Bake at 350°F for 25 min.

For frosting: About 5 minutes before the cake is done, heat Dr Pepper, margarine, and cocoa. Stir in powdered sugar, pecans, and vanilla. Spread frosting on the cake while it is still hot. Serves 16.

• 2 cans dark sweet cherries, pitted and drained, syrup reserved
• 3/4 cup reserved cherry syrup
• 1/4 cup Dr Pepper (not Diet)
• 1 box cherry gelatin powder
• 1/8 teaspoon almond extract
• 1 box yellow cake mix
• 1 box cherry gelatin powder
• 1/2 cup vegetable oil
• 3/4 cup Dr Pepper (not diet)
• 4 eggs
• 2 cups miniature marshmallows

Arrange cherries evenly on bottom of a greased 9x13 baking pan. Preheat oven to 350°F. In a small saucepan, combine the reserved cherry syrup, 1 box cherry gelatin, and 1/4 cup Dr Pepper, gently heat until gelatin is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 box cherry gelatin, oil, eggs, and 3/4 cup Dr Pepper. Beat at high speed of an electric mixer for 3-4 minutes. Pour cooled gelatin mixture over cherries in pan. Sprinkle evenly with the miniature marshmallows and carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill for 3-4 hours. Serves 14.

• 2 cups sifted all-purpose flour
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 cup Dr Pepper
• 1/2 cup chocolate chips
• 2 large eggs
• 1 cup buttermilk
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• For the frosting:
• 3/4 cup butter-flavored vegetable shortening
• 6 tablespoons unsalted butter, softened
• 4 cups sifted confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup Dr Pepper
• 1 1/2 teaspoon vanilla extract

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out any extra flour. Sift together flour, granulated sugar, brown sugar, cocoa, and baking soda into a bowl and set aside. Pour the Dr Pepper into a saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Remove from heat and set aside. Combine eggs, buttermilk, oil and vanilla extract in a mixer bowl and mix on medium speed until combined, about 2 minutes. With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating until combined, about 1 minute. With the mixer on low, gradually add the dry ingredients. Increase speed to medium and beat 2 minutes more. Divide the batter between the 2 pans. Bake for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean. Cool the layers in the pan for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently lift off the pans and let the cake layers cool completely.

To make frosting, beat shortening and butter in a mixer bowl until soft and fluffy. Add the confectioners' sugar and cocoa, and continue mixing until combined. Stir together the Dr Pepper and vanilla extract and very slowly pour it into the frosting, beating with mixer on high speed to thin it a bit. Continue beating until light and fluffy, about 1 minute.

Set the first layer, top down, on a flat plate. Spread 1 cup of the frosting on top. Top with the second cake layer and spread remaining frosting on the top and sides of the cake, making attractive swirls. Serves 12.

• 2 1/2 cups Dr Pepper
• 1/2 cup oil
• 1/2 cup lemon juice
• 1 cup catsup
• 1 teaspoon garlic powder
• 1/4 cup dry minced onion
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon crushed red pepper (may substitute red pepper sauce)
• 1 teaspoon basil

Blend together on stir speed of blender for 2 minutes. Store in a tightly sealed container and refrigerate. Shake well before using. Will keep for several weeks in the refrigerator.

• 3 1/2 cups sugar
• 2 1/4 cups Dr Pepper
• 1/4 cup lemon juice
• 3 ounces liquid pectin
• a few drops red food color (optional)

Combine sugar, Dr Pepper, and lemon juice in a large saucepan. Add food color if desired and mix well. Place over high heat and bring to a boil, stirring constantly. Stir in liquid pectin at once. Bring to a full boil. Boil hard 1 minute, stirring constantly. Remove from heat, skim off form with a metal spoon. Pour quickly into hot sterilized jars and seal. Makes about 5 6-ounce jars.

• 1 box cherry Jell-O
• 1/2 cup boiling water
• 1 1/2 cups Dr Pepper

Dissolve Jell-O in the boiling water. Add the Dr Pepper. Use a large container as it foams when you add the Dr Pepper. Chill and eat.

• 2 cups Dr Pepper
• 1 1/2 cups milk
• 3 level tablespoons instant cocoa mix

Mix all ingredients well. Heat. Serve plain, topped with a spoonful of whipped cream, or pour hot cocoa over marshmallows. Yields 4 to 6 servings.

• Dr Pepper
• Thin lemon slices

Pour Dr Pepper into saucepan. Heat to simmering temperature, about 180°F, or just below boiling point (The beverage will appear to be boiling long before it is hot due to carbonation). Place a thin slice of fresh lemon in the bottom of the cup and pour steaming hot Dr Pepper over it. A fresh slice of lemon is required to give the proper taste of Hot Dr Pepper. Serve at once. This drink will be hot, it should be about 170°F when ready to drink.

• 1 cup butter
• 1/2 cup shortening
• 3 cups sugar
• 5 eggs
• 3 1/2 cups flour
• 10 ounces 7up
• 1 tsp vanilla flavoring
• 1 1/2 tsp lemon flavoring

Cream butter and shortening. Mix together sugar and eggs, then flour and 7up, then flavoring. Cook in the middle of the oven for 1 1/2 hours at 325°F in a preheated oven. Serves 4.

• 1 (3-4 lbs) boneless pork loin
• 1 (12 oz) can 7up
• 1 red bell pepper, finely chopped
• 1 onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 tablespoon flour

In a plastic cooking bag, place flour and shake it around to coat the inside of the bag. Place the pork loin in the bag. In a large bowl, combine the 7up, red bell pepper, onion, garlic, and soy sauce. Pour this over the pork loin. Seal the plastic bag and let marinate overnight. Turn the pork roat once while in the plastic bag.

Preheat oven to 325°F. Place the cooking bag in a large baking dish. Cut 6 (1-in) slits into the top of the bag. Let roast for 1 hr 45 min to 2 hrs or until pork is done. Remove the pork roast from the plastic cooking bag and set aside. Drain the vegetables away from the liquid and discard the vegetables. In a large microwave-safe bowl, combine 2 tablespoons flour and 2 tablespoons cold water. Add 2 tablespoons sweet and sour sauce, combine. Add the cooking liquid from the pork. Microwave on high for 5 minutes or until mixture has thickened. Slice the pork roast and serve with the glaze.

• 6 oz package lime gelatin
• 1 1/2 cups boiling water
• 8 oz cream cheese, room temp.
• 1/4 cup sugar
• small can crushed pineapple
• 1 cup 7up
• 1 tsp vanilla (optional)
• some chopped nuts (optional)

Dissolve gelatin in boiling water and stir in cream cheese. Add remaining ingredients. Fold in nuts, if desired, when partially set. Pour into mold. Refrigerate until firm.

• 1/2 cup A&W Root Beer
• 4 bacon strips
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 cans (1 lb, 5 oz size) pinto beans, drained
• 1 cup ketchup
• 1/3 cup brown sugar
• 2 tablespoons apple cider vinegar
• 2 teaspoons chili powder
• 1/8 teaspoon ground cloves

Preheat oven to 350°F. Cook bacon strips in a small frying pan until crisp, cool and crumble. Reserve 1 tablespoon bacon drippings. Saute onion and garlic in the reserved drippings over medium heat for 10 minutes or until translucent. Place bacon, chopped onion, garlic, and remaining ingredients in a 2-quart casserole dish, stir until well blended. Bake uncovered for about 1 hour or until done. Serves 8.

• 2 lbs sirloin steak
• 1 cup A&W Root Beer
• 1 cup ketchup
• 2/3 cup molasses
• 1/3 cup apple cider vinegar
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp coarsely ground pepper
• 1 tsp onion powder
• 1 tsp salt

Preheat grill. Place all of the ingredients except steak in a large bowl, stir until well blended. Add steak, cover and marinate in the refrigerator for 2 hours. Remove steak. Place the remaining marinade in a medium saucepan, boil for 5 to 10 minutes or to desired sauce thickness, stirring constantly. Grill steak for about 5 to 10 minutes per side. Serve with heated marinade sauce on the side. Serves 4.

• 1 quart whipping cream
• 2 cans sweetened condensed milk
• 3 cans of Big Red (36 oz)
• 1 10-oz package frozen strawberries (optional)

Mix all of the ingredients in a large bowl, stir well. Pour into an ice cream freezer and fill freezer to fill line with milk. Yields 1- 1 1/2 gallons.

• 8 ounces ice cold Diet Dr Pepper
• 4 -ounce package sugar-free cherry flavored gelatin
• 2 tablespoons light whipped topping
• 1 Maraschino cherry for garnish

Prepare gelatin according to package directions, pour into an 8-inch glass dish and chill for 4 hours. When the gelatin is set, cut into 1/2 inch cubes. Place 16 cubes into a 12-ounce glass and add the Diet Dr Pepper, top with light whipped topping, and garnish with cherry. Enjoy!

• 2 ice cubes, crushed
• 1/2 cup chopped honey dew melon
• 1/2 teaspoon chopped fresh mint
• 1 cup ice cold Diet 7UP

Combine the ice cubes, honey dew, chopped mint, and 1/4 cup of Diet 7UP in a blender and blend until smooth. Add the remaining Diet &UP and pulse once to mix; pour into a tall 12-ounce glass and garnish with a sprig of mint and a small slice of melon.

Recipe taken from www.dietdrinkrecipes.com. 

• 8 ounces ice cold Diet 7UP
• 1/4 cup raspberry sorbet
• 1/4 cup fresh raspberries
• 2 ice cubes
• Additional raspberries for garnish

In a blender, combine the Diet 7UP, raspberry sorbet, raspberries, and ice cubes and blend until smooth. Pour into a 12-ounce glass and garnish with additional raspberries.

Recipe taken from www.dietdrinkrecipes.com.

• 1/2 cup frozen peach slices, slightly thawed
• 1 tablespoon Rose's brand grenadine
• 1 cup ice cold 7UP Plus Mixed Berry
• 1/4 cup lemon sorbet
• Sprig of fresh mint, optional

Place peach slices, grenadine, and 1/2 cup of 7UP Plus in a blender; cover and blend until smooth. Remove cover and add remaining 7UP Plus, pulse blender once to blend and pour into a 12-ounce glass. Top with a scoop of lemon sorbet and garnish with a sprig of mint. Serve immediately.

Recipe taken from www.dietdrinkrecipes.com.

• 1 1/2 cup ice cold Diet A&W Root Beer
• 1/4 cup chocolate sorbet
• 1/8 teaspoon instant espresso powder
• 1/4 cup reduced calorie whipped topping

Pour 1/2 cup of the Diet A&W Root Beer into a small plastic container and freeze. Combine the frozen Diet A&W, chocolate sorbet, espresso powder, and remaining Diet A&W in a blender and blend until smooth. Pour into a tall 14-ounce glass and top with a dollop of the whipped topping. Sprinkle the dollop with a little espresso powder to garnish.

Recipe taken from www.dietdrinkrecipes.com.

• 8 ounces ice cold Diet A&W Root Beer
• 1/2 cup Weight Watchers vanilla ice cream

Pour 8 ounces of ice cold Diet A&W into a 12-ounce glass and top with a scoop of Weight Watchers vanilla ice cream.

Recipe taken from www.dietdrinkrecipes.com.

• 1/2 cup sliced fresh strawberries, divided
• 1/4 cup whole fresh blackberries, divided
• 1 cup ice cold Diet Canada Dry Ginger Ale
• 1 wedge kiwi fruit, peeled and thinly sliced
• 1/4 cup vanilla frozen yogurt

Reserve 2 tablespoons of the sliced strawberries and a few blackberries for the garnish. In a blender, combine remaining strawberries and blackberries with 1/2 cup of the Diet Canada Dry; blend until smooth. Add remaining Diet Canada Dry and pulse once to combine; pour into a glass, top with a scoop of the vanilla frozen yogurt and garnish with reserved berries and kiwi slices. Serve immediately.

Recipe taken from www.dietdrinkrecipes.com.

• 8 ounces ice cold Diet Canada Dry Ginger Ale
• 1/2 cup quartered fresh strawberries
• 3 ice cubes
• Additional strawberry for garnish

In a blender, combine Diet Canada Dry, strawberries, and ice. Blend until smooth, pour into a 12-ounce glass and garnish with a fresh strawberry.

Recipe taken from www.dietdrinkrecipes.com.

• 1/2 cup reduced calorie cranberry juice cocktail
• 1/2 cup Country Time Light Lemonade
• 1/2 teaspoon Rose's brand grenadine
• 1 cup ice cold Diet Sunkist Orange Soda
• 1 Sunkist lemon wedge as a garnish

Make decorative ice cubes, 1/2 ounce each, half with the cranberry juice cocktail and half with the Country Time. You will have approximately 16 cubes. Spoon the Rose's grenadine into a 12-ounce glass so it drips down to create the "Sunset." Alternately place 4 of each flavor of ice cubes in the glass, slowly pour the Diet Sunkist over the cubes, and garnish with a Sunkist lemon wedge.

Recipe taken from www.dietdrinkrecipes.com.

• 1/2 cup diced fruit (kiwi, pineapple, raspberries, strawberries)
• 6 ounces ice cold Diet Sunkist Orange Soda
• 1 ounce white grape juice
• 2 ounces seltzer
• 1 orange slice for garnish

In a 12-ounce glass, add the diced fruit, Diet Sunkist, grape juice, and seltzer. If desired, add crushed ice and a slice of orange for garnish.

Recipe taken from www.dietdrinkrecipes.com.