Oreo® Cookie Shake

Breadsticks with Alfredo Sauce

Salad with strawberries and balsamic dressing.

Strawberry Balsamic Chicken Salad

Chicken Parmesan Fettuccine

Alfredo pasta with grilled chicken for kids.

Kids Grilled Chicken Alfredo

Crunchy Onion Rings

Neighborhood Nachos with Chipotle Lime Chicken

Delicious cookie dough pie served sizzling.

Sizzlin' Cookie Dough Pie

The Prime Rib Dipper

Classic Blackened Shrimp Alfredo

Classic Broccoli Chicken Alfredo

Brew Pub Pretzels & Beer Cheese Dip

Brew Pub Loaded Waffle Fries

Grilled Chicken Breast

Double Crunch Shrimp

Whisky Bacon Burger

Neighborhood Nachos with Beef

Homestyle Cheezy Broccoli

Chicken sandwich with spicy honey mustard.

Spicy Honey Mustard Chicken Sandwich

Blackened Cajun Salmon

Bourbon Street Mushroom Swiss Burger

NEW Chicken Parmesan Fettuccine

NEW Bourbon Street Chicken & Andouille Sausage Penne

NEW Sizzlin' Cookie Dough Pie

In a blender, combine 2 cups of vanilla ice cream, 1 cup of milk, and 6 Oreo cookies. Blend on high speed until smooth and creamy.

Blend the Shake

If the shake is too thick for your liking, add more milk a little at a time until you reach your desired consistency.

Adjust Consistency

Take tall glasses and drizzle chocolate syrup along the inside of each glass for a decorative touch.

Prepare Glasses

Pour the Oreo shake into the prepared glasses. Top each shake with whipped cream, a sprinkle of Oreo cookie crumbs, and a drizzle of chocolate syrup.

Pour and Top

Serve immediately with straws and enjoy your delicious Oreo cookie shake!

Serve

Vanilla ice cream

Milk

Oreo cookies

Whipped cream

Oreo cookie crumbs

Chocolate syrup

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

Prepare the Yeast

In a large mixing bowl, combine all-purpose flour and salt. Once the yeast mixture is frothy, add it to the flour along with olive oil and garlic powder. Mix 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.

Knead the Dough

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

Let the Dough Rise

After the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a long stick shape about 6 inches long.

Shape the Breadsticks

Preheat the Oven

Place the shaped breadsticks on a baking sheet lined with parchment paper. Brush them with melted butter and sprinkle with parmesan cheese. Bake for 12-15 minutes or until golden brown.

Bake the Breadsticks

In a saucepan over medium heat, melt 1 tablespoon of butter.

Melt the Butter

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant.

Sauté the Garlic

Pour in the heavy cream and bring to a simmer, stirring frequently.

Add the Cream

Gradually whisk in the grated parmesan cheese until melted and the sauce is smooth.

Incorporate the Cheese

Season with salt and black pepper to taste, then remove from heat.

Season the Sauce

all-purpose flour

active dry yeast

warm water

sugar

salt

olive oil

garlic powder

parmesan cheese

butter, melted

butter

heavy cream

garlic, minced

parmesan cheese, grated

black pepper

In a large salad bowl, combine mixed salad greens, sliced strawberries, sliced cucumber, crumbled feta cheese, and sliced grilled chicken breast.

Prepare the Salad Base

In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.

Combine Dressing Ingredients

Drizzle the prepared balsamic dressing over the salad and toss gently to combine.

Dress the Salad

Serve the salad immediately, garnished with extra strawberries or feta cheese if desired.

Serve the Salad

Mixed salad greens

Strawberries, hulled and sliced

Cucumber, sliced

Feta cheese, crumbled

Grilled chicken breast, sliced

Balsamic vinegar

Olive oil

Honey

Dijon mustard

Salt

Black pepper

In a large pot, bring water to a boil. Add salt once boiling.

Boil the Water

Add fettuccine pasta to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Fettuccine

Once cooked, drain the pasta and set aside. Reserve a cup of pasta water for later use.

Drain the Pasta

Season the chicken breasts with salt and black pepper on both sides.

Season the Chicken

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in eggs, and coat with breadcrumbs.

Dredge the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.

Cook the Chicken

In the same skillet used for chicken, add minced garlic and sauté for about 1 minute until fragrant.

Pour in marinara sauce, and add dried oregano and dried basil. Stir and let simmer for about 5 minutes.

Add Marinara Sauce

Add the drained fettuccine to the sauce and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Pasta and Sauce

Slice the cooked chicken breasts and place them over the pasta. Sprinkle mozzarella and Parmesan cheese on top.

Add Chicken and Cheese

Cover the skillet and let the cheese melt over low heat for about 2-3 minutes.

Melt the Cheese

Fettuccine pasta

Boneless, skinless chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Marinara sauce

Garlic, minced

Dried oregano

Dried basil

Mozzarella cheese, shredded

Parmesan cheese, grated

In a large pot, bring water to a boil and add 1 teaspoon of salt. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Boil the Pasta

While the pasta is cooking, preheat a grill or grill pan over medium-high heat. Rub the boneless, skinless chicken breasts with 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Prepare the Chicken

Place the seasoned chicken breasts on the hot grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.

Grill the Chicken

In a saucepan, melt 4 tablespoons of butter over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

Prepare the Sauce

Pour in 1 cup of heavy cream, and bring to a gentle simmer. Gradually whisk in 1 cup of grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

Add Cream and Cheese

Add the drained fettuccine pasta to the Alfredo sauce, tossing to coat evenly.

Slice the grilled chicken breasts and place them on top of the pasta. Toss gently to combine.

Add Chicken

Serve the Kids Grilled Chicken Alfredo warm, garnished with 2 tablespoons of chopped fresh parsley. Enjoy!

Garnish and Serve

Garlic powder

Butter

Heavy cream

Fresh parsley, chopped

Peel the large onions and slice them into 1/4 inch thick rings. Carefully separate the rings and set them aside.

Slice the Onions

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Whisk until well combined. Gradually add cold water to the dry ingredients, whisking continuously until you achieve a smooth, thick batter.

Prepare the Batter

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check this by using a kitchen thermometer or by dropping a small amount of batter into the oil; it should sizzle and float to the surface.

Heat the Oil

Dip each onion ring into the batter, ensuring it is fully coated. Allow any excess batter to drip off before placing the ring in the hot oil.

Batter the Onion Rings

Carefully place the battered onion rings into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy, turning them halfway through for even cooking.

Fry the Onion Rings

Once cooked, remove the onion rings from the oil with a slotted spoon and drain them on paper towels. Sprinkle with additional salt if desired. Serve hot and enjoy!

Drain and Serve

Cornstarch

Baking powder

Onion powder

Cold water

Large onions

Vegetable oil

In a bowl, combine chipotle peppers in adobo sauce, lime juice, olive oil, garlic powder, salt, and black pepper. Mix well.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.

On a large baking sheet, spread the tortilla chips in an even layer. Top with the shredded cheddar cheese, black beans, and sliced jalapeños.

Assemble the Nachos

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove the nachos from the oven. Top with sliced chipotle lime chicken, dollops of sour cream, diced avocado, and chopped cilantro. Serve with lime wedges on the side.

boneless, skinless chicken breasts

chipotle peppers in adobo sauce

lime juice

tortilla chips

shredded cheddar cheese

black beans, rinsed and drained

jalapeños, sliced

sour cream

fresh cilantro, chopped

avocado, diced

lime wedges

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Prepare the crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Remove and let cool.

Form the crust

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Make the cookie dough filling

Mix in the vanilla extract, followed by the all-purpose flour and salt. Stir until just combined.

Add remaining ingredients

Add the chocolate chips and milk to the mixture, stirring until evenly distributed.

Incorporate chocolate chips

Spoon the cookie dough filling into the cooled graham cracker crust, smoothing the top with a spatula.