Working the long hours at The NEZ deep in the season when it counts deserves a little reward after dark — here’s a white trash kind of dessert to keep the sugar buzz going.
One 21 oz can of Cherry Pie Filling
One Devils Food Cake Mix
One 20oz bottle of Dr. Pepper
½ C Butter
*Grease your 3 quart Crockpot then evenly spread the cherries in the bottom.
*Add the dry cake mix and spread it out evenly.
*Add the Dr Pepper. Make sure that you don’t just pour it all in one spot. Use even motion and spread over the entire cake mix as best you can.
* Cube the Butter.
* Spread the cubed butter over the top of the Dr. Pepper froth.
*Add the lid and set on High for about two hours.
*When the two hours is up check to make sure it’s done. Serve warm with vanilla ice cream.
No secret that Michigan is going to play a meat & potatoes kind of game with at least five tight ends. Coach Frey went with an upscale old fashioned pot roast to get in the Harbaugh frame of mind.
2 1/2 lb beef round roast
1 small onion, sliced thinly
1/2 cup water
1/2 cup red wine, I used a cabernet
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all the spices in a small bowl. Stir to combine and set aside.
Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly.
Top the roast with the onions and pour the wine and water into the bottom of the pot.
Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
If it’s Iowa, it must be corn. Topped with bacon. And Awesome. Nice work, Coach McDaniel.
1C yellow onion, chopped
3/4C red bell pepper, chopped
1/4C celery, chopped
2 cloves garlic, minced
5-6 ears corn or roughly 4C corn kernels
4C russet potatoes, peeled and cubed
2 tsp salt
1 tsp white or black pepper
1 tsp dried thyme
1/4 tsp red pepper flakes, optional
3C chicken broth
1C heavy cream
3Tb all purpose flour
4-6 slices bacon, cooked and chopped
Chives or green onions for garnish
* Puree 1 cup corn with 1 cup chicken broth. Set aside.
* Add all remaining seasonings and vegetables to the slow cooker, reserving the last four ingredients for later.
* Pour pureed corn into the slow cooker, stir to combine.
* Cover and cook on high for 4 hours, or low for 8.
* After 4 hours, whisk together flour and heavy cream until smooth. Pour into slow cooker and stir to combine well. Cover and cook for an additional 30 minutes.
* Serve with bacon and chives or green onions.