Cornbread Cookie Sandwich with Strawberry Filling

Fudge Brownie with Cheesecake

Chocolate Chip Cookie Bar

Chess Bar

Salted Caramel

IBC Bottled Root Beer

Bottled Water

Ale 8 One and Ski

Mexican Coke

Pepsi Products from the Fountain

Plain Grippos Chips

BBQ Grippos Chips

Side Salad

Ranch Beans

Collard Greens

Vinegar Slaw

Potato Salad

Creamy Cole Slaw

Add Brisket, Pork, Chicken, or Sausage

Salad Only

Full Rack

Half Rack

BLUE DOOR SPECIAL - ALL THE MEATS!!!

4 Meats

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Prepare the Oven

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy.

Cream Butter and Sugar

Add the eggs, milk, and honey to the creamed mixture and beat until well incorporated.

Add Eggs and Milk

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Combine Mixtures

Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.

Scoop and Bake

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cool Cookies

In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Let it sit for about 10 minutes to allow the strawberries to release their juices.

Prepare the Strawberries

Place the saucepan over medium heat and bring the mixture to a simmer. In a small bowl, mix the cornstarch with water until smooth, then add it to the strawberry mixture.

Cook the Mixture

Cook for an additional 5-7 minutes, stirring frequently, until the mixture thickens. Remove from heat and let it cool completely.

Thicken the Filling

Once the cookies are completely cooled, pair them up based on size for the sandwich.

Pair Cookies

Spread a generous amount of the strawberry filling on the flat side of one cookie, then top with another cookie to create a sandwich.

Add Filling

Serve the cornbread cookie sandwiches immediately, or refrigerate them for later enjoyment.

Serve

Cornmeal

All-purpose flour

Baking powder

Salt

Granulated sugar

Unsalted butter, softened

Eggs

Milk

Honey

Fresh strawberries, hulled and chopped

Lemon juice

Cornstarch

Water

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a large saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.

Melt the Butter

Stir in the granulated sugar and brown sugar until combined.

Mix Sugars

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the wet mixture until just combined.

Combine Dry Ingredients

Fold in the chocolate chips until evenly distributed.

Fold in Chocolate Chips

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownie Base

In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until well combined.

Prepare the Cheesecake Mixture

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth and creamy.

Once the brownie base has cooled slightly, pour the cheesecake mixture over the brownie layer, smoothing the top with a spatula.

Layer the Cheesecake

Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake is set and the edges are lightly golden.

Bake the Cheesecake Layer

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before slicing into squares.

Cool and Slice

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

chocolate chips

cream cheese

sour cream

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.

Mix Wet Ingredients

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Gently fold in the semi-sweet chocolate chips and chopped nuts (if using) into the batter until evenly distributed.

Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.

Spread and Bake

Allow the cookie bars to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares. Enjoy your delicious chocolate chip cookie bars!

Cool and Serve

Unsalted Butter

Brown Sugar

Granulated Sugar

Large Eggs

Vanilla Extract

All-Purpose Flour

Baking Soda

Semi-Sweet Chocolate Chips

Chopped Nuts (optional)

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.

Preheat Oven

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

Cream Butter and Sugars

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Mix Dry and Wet Ingredients

Pour the batter into the prepared baking pan and spread it evenly.

Spread the Base

In a saucepan over low heat, combine the semi-sweet chocolate chips and heavy cream. Stir until the chocolate is completely melted and smooth.

Melt Chocolate

Pour the melted chocolate over the base batter in the baking pan, spreading it evenly.

Spread Chocolate Layer

Evenly sprinkle the chopped walnuts over the melted chocolate layer.

Add Walnuts

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Bars

Allow the bars to cool in the pan for at least 10 minutes before cutting them into squares. Serve warm or at room temperature.

Cool and Cut

Butter

Baking Powder

Heavy Cream

Chopped Walnuts

Gather all your ingredients: granulated sugar, unsalted butter, heavy cream, and sea salt. Make sure your butter is at room temperature for easy melting.

Prepare Your Ingredients

In a medium-sized saucepan, add the granulated sugar. Heat over medium heat, stirring constantly with a wooden spoon or heat-resistant silicone spatula until the sugar melts and turns a deep amber color. This should take about 10 minutes.

Melt the Sugar

Once the sugar is melted, immediately add the unsalted butter. Be careful as the mixture will bubble vigorously. Stir until the butter is completely melted and combined with the sugar.

Add the Butter

Gradually pour in the heavy cream while stirring constantly. The mixture will bubble up again. Continue stirring until the caramel is smooth and well combined. This should take about 3-5 minutes.

Incorporate the Heavy Cream

Remove the saucepan from the heat and stir in the sea salt. Mix well to ensure the salt is evenly distributed throughout the caramel.

Add the Sea Salt

Allow the salted caramel to cool in the saucepan for about 10 minutes before transferring it to a glass jar or container. The caramel will thicken as it cools.

Cool the Caramel

You can serve the salted caramel warm or refrigerate it for later use. If refrigerated, reheat gently in the microwave or on the stovetop before serving.

Store or Serve

Sea Salt

In a large mixing bowl or pitcher, combine the carbonated water and high fructose corn syrup. Stir gently to mix the syrup in without losing too much carbonation.

Combine Base Ingredients

Into the mixture, add the natural and artificial flavors, caramel color, and caffeine. Stir gently until all ingredients are well combined.

Add Flavorings

Add the sassafras extract, wintergreen extract, vanilla extract, and licorice extract to the mixture. Stir gently to ensure the flavors are evenly distributed.

Incorporate Root Beer Flavoring

Taste the mixture and add sweetener according to your preference. Stir until the sweetener is fully dissolved.

Sweeten to Taste

Refrigerate the root beer mixture for at least 30 minutes to ensure it's cold before serving.

Chill the Mixture

Pour the chilled root beer into bottles or glasses. Enjoy your homemade IBC-style root beer!

Carbonated water

High fructose corn syrup

Natural and artificial flavors

Caramel color

Caffeine

Sassafras extract

Wintergreen extract

Vanilla extract

Licorice extract

Sweetener (to taste, e.g., sugar or stevia)

Start by filtering your tap water using a water filter or a filtration system to ensure it is clean and free of impurities.

Filter the Water

Pour 1000 ml of the filtered water into a clean, sterilized bottle. Ensure that the bottle is suitable for storing liquids.

Measure the Water

If desired, add 2 tablespoons of fresh lemon juice to the water in the bottle for a refreshing citrus flavor.

Add Fresh Lemon Juice

Add 10 fresh mint leaves into the bottle. Gently bruise the leaves with a spoon to release their oils before adding them.

Incorporate Mint Leaves

For a refreshing taste, slice half a cucumber and add it to the bottle. Let it infuse for at least 30 minutes.

Include Sliced Cucumber

Add a cup of fresh berries like strawberries or blueberries for a fruity twist. Allow the mixture to sit for a few hours to enhance the flavor.

Mix in Fresh Berries

Seal the bottle tightly and store it in the refrigerator. Consume within 2-3 days for the best flavor and freshness.

Seal and Store

Filtered Water

Fresh Lemon Juice

Mint Leaves

Sliced Cucumber

Fresh Berries (Strawberries, Blueberries, etc.)

Collect all the ingredients needed: Ale 8 One, Ski Soda, fresh lime, mint leaves, and simple syrup if you prefer a sweeter drink.

Gather Ingredients

Select a tall glass and fill it with ice cubes to chill the drink.

Cornbread Cookie Sandwich With Strawberry Filling

Fudge Brownie With Cheesecake