Favorite Coca-Cola Recipes

Share your favorite Coca-Cola Recipes with others - just email recipes@2collectcola.com

Killer Coca-Cola BBQ Sauce	Coca-Cola Easter Ham
Coca-Cola Zucchini - Carrot Muffins	Christina's Beef Pot Pie
Coca-Cola Basted Ham	Coca-Cola Barbecue Sauce
Chicken with Lip Smacking Sauce	Coca-Cola Salad
Coca-Cola Chops	Coca-Cola Chocolate Cake
American Pot Roast	Coca-Cola Pie
Your Recipe Here

Killer Coca-Cola BBQ Sauce - Suzi Harry great for chicken, pork chops, and ribs 1 can Coca-Cola® (approx 12 oz) 2 Tbsp orange juice 2 Tbsp soy sauce 1 Tbsp fresh minced ginger 1 clove minced garlic Salt, pepper to taste 1/4 C vegetable oil Combine all sauce ingredients and marinate meat overnight. Place meat on a well-oiled pan and bake at 350 for 30 - 60 minutes depending on meat thickness. Remove from oven, dredge the meat in the sauce, baste with additional sauce and bake for 15 minutes or until done.

Coca-Cola Zucchini - Carrot Muffins - Sandy Silvius great for breakfast or snacks 1 1/2 C white wheat flour 1/2 tsp salt 2 eggs 1 C sugar 2 Tbsp oil 3/4 C Coca-Cola® 1 1/2 tsp vanilla 2 C finely grated carrots 1/2 C finely grated zucchini 1/2 C raisins (optional) 1/4 C chopped nuts (optional) Mix together dry ingredients. Whisk together egg, sugar, oil, Coke®, and vanilla in a separate bowl. Gently fold wet and dry ingredients together. Fold in grated veggies, raisins and nuts until just combined. Spoon batter into a muffin tin and bake at 350 for 20 minutes.

Coca-Cola Basted Ham - Paula Deen from Paula's Home Cooking Episode: A Day at the Races Prep Time: 10 minutes Cook Time: 5 hours Yield: 20 to 30 servings 1 (18-pound) cured ham 2 (12-ounce) cans Coca-Cola® Preheat the oven to 325 degrees F. Place ham in a shallow roasting pan. Baste the ham with Coca-Cola, and cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.

Coca-Cola Easter Ham - Martha Stewart (c) 2003 Martha Stewart Living Omnimedia, Inc Prep Time: 30 minutes Cook Time: 2 hours 25 minutes Yield: 10 to 12 servings 1 (7 to 9-pound ham, rind removed Whole cloves 1 pound dark brown sugar 1 (12-ounce) Coca-Cola® 1 (14-ounce) can pineapple rings, drained and juice reserved 1 cup sweet Concord grape wine (recommended: Manishevitz) 10 to 12 maraschino cherries Fresh bay leaves, for garnish Preheat oven to 325 degrees F. Using a sharp knife, score surface of ham crosswise and lengthwise, forming a crosshatch pattern about 1/4-inch deep and 1-inch apart. Place a clove in the center of each square. Place ham, fat side up, in a double-layer disposable aluminum roasting pan. Pat brown sugar onto the surface of the ham (expect some sugar to fall into the roasting pan). Transfer to oven, and bake until brown sugar just begins to melt, about 30 minutes. Remove ham from oven. Pour Coca-Cola over ham, letting it mix with the melted sugar in the bottom of the pan. Baste ham with sugar mixture. Return ham to oven, and bake for 20 minutes. Meanwhile, combine 1 cup reserved pineapple juice and the wine in a small bowl. Baste ham with pineapple mixture. Bake ham for a total of 16 minutes per pound, basting every 20 minutes with the juices in the bottom of the pan. During the last 20 minutes of baking time, decorate ham with pineapple rings. Use 2 to 3 toothpicks to hold each ring in place. Center a cherry in the center of each ring, and adhere with a toothpick. Transfer ham to a platter, removing all toothpicks. Garnish ham with fresh bay leaves. Serve.

Christina's Beef Pot Pie - Janette Barber and Christina Deyo (c) 2002 Prep Time: 1 hour Cook Time: 30 minutes Inactive Prep Time: 30 minutes Yield: 4 servings 1 1/2 pounds beef round steak, cut into 1-inch cubes 1 (12-ounce) Coca-Cola® 2 tablespoons unsalted butter 1 1/2 cups diced russet potatoes 3 carrots, peeled and sliced 3/4 cup diced celery 1 medium onion, chopped 1 cup sliced mushrooms 1/4 cup all-purpose flour 1/2 cup low-sodium beef broth 1/2 cup fresh or frozen baby peas 1 tablespoon dark brown sugar Salt and freshly ground black pepper 1 (17.3-ounce) can biscuit dough 1 egg, beaten Marinate beef in cola for at least 30 minutes and up to 24 hours in the refrigerator. Drain, reserving 1/2 cup of cola, pat meat dry. Preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the beef, potatoes, carrots, celery, and onion and saute until browned, about 10 minutes. Add the mushrooms and cook for 5 minutes. Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth, reserved cola, peas, and brown sugar. Season with salt and pepper, to taste. Let simmer for 15 minutes. Divide the beef mixture among 4 (20-ounce) casserole dishes or oven-proof bowls. Roll 2 rounds of biscuit dough out to fit over the top of each dish and brush with the beaten egg. Bake until the filling is bubbling and the biscuits are nicely browned, about 30 minutes (cover loosely with aluminum foil if biscuits brown too quickly). Let cool slightly before serving.

Coca-Cola Barbecue Sauce - Steven Raichlen Prep Time: 10 minutes Cook Time: 20 minutes Yield: about 2 1/2 cups 1 cup Coca-Cola® 1 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon liquid smoke 3 tablespoons steak sauce 1 teaspoon onion flakes 1 teaspoon garlic flakes 1/2 teaspoon freshly ground black pepper Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate. The sauce will keep for several months.

Chicken with Jesse's Lip Smacking Sauce - Recipe courtesy David Papale Show: Emeril Live Prep Time: 25 minutes Cook Time: 1 hour 55 minutes Yield: 8 servings 5 cloves garlic, peeled 2 tablespoons olive oil 1 (#10 size) can catsup 1 large Vidala onion fine chopped 2 tablespoons soy sauce 1 teaspoon liquid smoke 2 tablespoons Worchestshire sauce 3 tablespoons yellow mustard 1 (5-ounce) bottle pickapeppa sauce (This contains: mangos, raisins, tamarinds, salt and pepper, tomatoes) 2 tablespoons wine vinegar 2 large juice oranges 1 large lime 2 lemons 1/2 cup brown sugar 3 tablespoons grated horseradish 1 can Coca-Cola® Few dried chiles, to taste 1 tablespoon cayenne pepper, to taste Chicken: 3 whole chickens, halved 1 cup poultry seasoning 1 large onion 4 cloves garlic 1 can beer 1 stick butter 2 tablespoons cider vinegar Place the garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from the heat and wait 1 minute for the pan to start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool - never let the garlic hit the hot oil over the fire - this way the garlic will infuse the remaining moisture and not burn and get bitter. In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered. Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered. Add the dried chile peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes. Chicken: Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from the pot and let cool to room temperature, covered. Your grill should be very hot. We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional). Lightly spray the grill with non stick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from the heat. Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce. Remove from the grill and submerge in the hot bbq suce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.

Coca-Cola Chops - Chiara Wine Yield: 8 servings 8 pork chops 1 cup Coca-Cola® 1 cup ketchup 4 tablespoons brown sugar Preheat oven to 350 degrees F (175 degrees C). 2Place pork chops in a 9x13 inch baking dish. In a small bowl, mix together the Coca-Cola and ketchup. Pour over chops and sprinkle with brown sugar. Bake uncovered for about 1 hour, or until pork is cooked through and internal temperature has reached 160 degrees F (70 degrees C).

Coca-Cola Cake & Icing - Carole Zee & Robin Yield: 13 x 9 inch pan 14 servings Coca-Cola Chocolate Cake 1 cup butter 1/4 cup unsweetened cocoa powder 1 cup Coca-Cola® 2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla extract 1 1/2 cups miniature marshmallows Coca-Cola Cake Icing 6 tablespoons Coca-Cola® 3 tablespoons unsweetened cocoa powder 1/2 cup butter 4 cups confectioners' sugar 1 cup chopped walnuts 1 teaspoon vanilla extract Chocolate Cake - Heat to boiling: butter, cocoa and Coca-Cola. Remove from heat and add flour, sugar, baking soda and mix gently. Stir in buttermilk, eggs, vanilla and marshmallows. 3Pour into greased 13 x 9-inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cake can be frosted while warm. Makes 10 to 12 servings. Icing - Bring to boil butter, cocoa, and Coca-Cola. Remove from heat and stir in confectioners' sugar, chopped nuts, and vanilla. Top cake while hot.

Coca-Cola Salad - Beverly Clark Yield: 12 servings 1 (16 oz.) can pitted cherries 1 small can crushed pineapple 1 box black cherry gelatin 1 box red raspberry gelatin 1 small 3 oz cream cheese 2 small bottles of Coca-Cola® 1 c. chopped nuts Drain fruit juice and add enough water to make 1 1/2 cups into a medium saucepan. Bring to a boil and pour over the gelatin. Add the cream cheese. Let cool, add cherries, pineapple, nuts, and Coca-Cola. Chill until thickened. This is from my grandmother's recipe. Two ladies at church have been making this salad for as long as I can remember (since the recipe calls for two small bottles that should show the age of it).

Coca-Cola Pie - Amanda Duntsch Yield: 1 pie 1.5 cup of Coca-Cola® 2 cups frozen Cool Whip 1 pre-made pie crust 5 cherries or strawberries chocolate sauce Blend Coca-Cola®, Cool Whip and fruit and place in pie crust. Freeze until it sets up (about 3 hours). Serve with chocolate sauce on top.

No Fail American Pot Roast - Camille Heath 1 Roast ( or Chicken may be used if you wish) 1 package Dry Lipton Onion Soup 1 Can of Coca Cola (you may use 2 cans if you have a large roast) Add Sliced onions, cut up potatoes, carrots and celery You may also add mushrooms or bell pepper 1 Crock pot Place all ingredients in crock pot and cook on 12 hours on low or 6 hours on high. Crock pots and roast vary in their cooking time. When the roast is super tender and falls apart it is ready. This dish has wonderful smell. This is definitely a husband and family pleaser. Serve with hot buttered rolls or your favorite bread and a salad and Voila. A meal fit for a king!