Cheese Pizza

A blend of pepperoni, sausage, mushrooms, onions, and bell peppers.

House Special Pizza

Grilled bread topped with diced tomatoes and basil.

Bruschetta

Delicious garlic knots served with marinara sauce.

Garlic Knots

One Topping Pepperoni Pizza

Smart Water

Water

Monster

Powerade

Sweet Tea

Iced Tea

Juices

Nothing like a cold soda to go with your pizza.

Soda

Two delicious pieces of fluffy chocolate cake sandwiching a creamy frosting filling.

Whoopie Pie

Cheesy Cake

Delicious tube of fried dough, filled with a sweet, creamy ricotta filling.

Cannoli

Mississippi Mud Pie

Moist cake, spiced with cinnamon and frosted with cream cheese frosting.

Carrot Cake

The most delicious and moist lemon drizzle cake.

Lemon Cake

Peanut Butter Cake

A delicious coffee-flavored Italian dessert. Ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar & mascarpone cheese, flavored with cocoa.

Tiramisu

A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and covered in honey.

Baklava

Chicken, broccoli and creamy homemade alfredo sauce.

Fettuccine Chicken Alfredo with Broccoli

Spaghetti topped in our homemade meatballs.

Spaghetti with Meatballs

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour and salt.

Mix Dry Ingredients

Once the yeast mixture is frothy, pour it into the flour mixture along with olive oil. Stir until it forms a dough.

Combine Ingredients

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let the Dough Rise

Preheat the Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Prepare the Dough

Transfer the rolled-out dough to a greased pizza stone or baking sheet. Spread the tomato sauce evenly over the surface and sprinkle shredded mozzarella cheese on top.

Add Sauce and Cheese

Sprinkle dried oregano, dried basil, and black pepper over the cheese.

Season the Pizza

Bake in the preheated oven for about 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove from the oven, allow to cool for a few minutes, slice, and serve hot.

Serve

All-purpose flour

Active dry yeast

Sugar

Salt

Warm water

Olive oil

Tomato sauce

Mozzarella cheese, shredded

Dried oregano

Dried basil

Black pepper

In a large mixing bowl, combine all-purpose flour and salt. Add the olive oil and the yeast mixture. Stir until a dough forms.

Mix the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let it Rise

In a skillet over medium heat, cook the Italian sausage until browned. Drain any excess fat.

Prepare the Sausage

In the same skillet, add the sliced mushrooms, onions, and bell peppers. Sauté until tender, about 5-7 minutes.

Sauté the Vegetables

Preheat Oven

Roll Out the Dough

Transfer the rolled dough to a pizza stone or baking sheet. Spread pizza sauce evenly over the base, then sprinkle with mozzarella cheese. Add pepperoni, cooked sausage, and the sautéed vegetables on top.

Add Sauce and Toppings

Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbling.

Remove the pizza from the oven, let it cool for a few minutes, then slice and serve hot.

Cool and Serve

Pepperoni

Italian sausage

Mushrooms, sliced

Onion, thinly sliced

Bell pepper, sliced

Pizza sauce

Dice the tomatoes into small cubes and place them in a mixing bowl.

Prepare the topping

Chop the fresh basil leaves and mince the garlic cloves. Add them to the bowl with the diced tomatoes.

Add basil and garlic

Drizzle the olive oil over the tomato mixture. Season with salt and black pepper, then mix well to combine all the ingredients.

Season the mixture

Cut the baguette into 1-inch thick slices.

Slice the baguette

Preheat a grill or grill pan over medium heat. Place the baguette slices on the grill and toast them for about 2-3 minutes on each side, or until they are golden brown and crispy.

Grill the bread

Remove the grilled bread from the heat and immediately spoon the tomato and basil mixture on top of each slice.

Top the bread

Arrange the bruschetta on a serving platter and enjoy immediately while the bread is warm.

Baguette

Tomatoes

Fresh basil leaves

Garlic

In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Mix well.

Make a well in the center of the flour mixture, add the activated yeast mixture, and olive oil. Mix until a dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Kneading Dough

Form the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

In a small saucepan over low heat, melt the unsalted butter.

Melt Butter

Add minced garlic, dried parsley, and salt to the melted butter. Stir and cook for about 1-2 minutes until fragrant. Remove from heat.

Add Garlic and Seasonings

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Cook Sauce

Add canned crushed tomatoes, dried oregano, salt, and black pepper. Stir and let simmer for 15-20 minutes. Add fresh basil before serving.

Preheat your oven to 400°F (200°C). Punch down the risen dough and transfer it to a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a rope about 6 inches long, then tie into a knot.

Shape Knots

Place the knots on a greased baking sheet. Cover with a cloth and let rise for another 20 minutes.

Second Rise

Bake the knots in the preheated oven for 15-20 minutes or until golden brown.

Bake Knots

Remove the knots from the oven and immediately brush them with the garlic butter mixture.

Brush with Garlic Butter

Unsalted butter

Garlic cloves, minced

Dried parsley

Canned crushed tomatoes

Garlic, minced

Fresh basil, chopped

In a small bowl, combine warm water (about 110°F/43°C), sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until bubbly.

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Mix the Dry Ingredients

Once the yeast is activated, add it to the flour mixture along with olive oil. Stir until dough forms.

Form the Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 475°F (245°C) while the dough is rising.

Once the dough has risen, punch it down and transfer it back to a floured surface. Roll it out into a 12-inch circle or your desired shape.

Shape the Dough

Transfer the shaped dough to a pizza stone or baking sheet. Spread the pizza sauce evenly over the dough, leaving a small border. Sprinkle shredded mozzarella cheese on top.

Arrange the pepperoni slices evenly over the cheese.

Add Pepperoni

Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot.

Shredded mozzarella cheese

Pepperoni slices

In a large pitcher, pour in 4 cups of filtered water.

Prepare the Base

Squeeze in 1 tablespoon of fresh lemon juice to the water. This will add a refreshing citrus flavor.

Add Flavor Enhancers

Add 1 cup of cucumber slices, 1 cup of fresh mint leaves, and 1 cup of sliced strawberries to the pitcher. Stir gently to combine.

Infuse with Fresh Ingredients

If desired, add 1 teaspoon of stevia or honey to the mixture for a touch of sweetness. Stir until dissolved.

Sweeten Your Drink (Optional)

For an extra boost, stir in 1 teaspoon of electrolyte powder. This can be especially beneficial after workouts.

Boost with Electrolytes (Optional)

Refrigerate the infused water for at least 1-2 hours to allow the flavors to meld together.

Chill

Pour the infused water into glasses filled with ice, and garnish with additional mint leaves or fruit slices if desired.

Filtered Water

Fresh Lemon Juice

Cucumber Slices

Fresh Mint Leaves

Strawberries, sliced

Stevia or Honey

Electrolyte Powder

Using a measuring jug, pour 1 liter of water from the tap or filtered source.

Measure Water

Preheat your oven to 350°F (175°C) to ensure it's hot enough to bake the Monster cake evenly.

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tsp of baking powder, and 0.5 tsp of salt. Whisk together until well combined.

In a separate bowl, whisk together 1 cup of milk, 0.5 cup of vegetable oil, and 2 large eggs until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

Grease and flour a 9x13 inch baking pan or line it with parchment paper.

Prepare Baking Pan

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool the Cake

While the cake is cooling, mix 1 tsp of green food coloring into 1 cup of whipped cream to create a monster green topping.

Prepare Decoration

Once the cake is completely cooled, spread the green whipped cream on top. Then, use chocolate chips and mini marshmallows to create monster eyes and a scary face. Place candy eyes on the marshmallows for added effect.