Cheesecake

Banana Pudding

Iceberg and romaine lettuce with grilled chicken, strawberries, mandarin oranges, apples, walnuts, and raspberry vinaigrette dressing.

Strawberry Chicken Salad

Cheese Round Pizza

Chicken Alfredo

Tender and juicy chicken with lettuce, tomatoes, and sauce on choice of bread (regular, BBQ, or cajun).

Chicken Breast Sandwich

Peach Cobbler

Our ribs are wood-smoked and slow-cooked st. Louis style.

Whole Slab BBQ Rib Dinner

1¾ lb frozen patty with mayonnaise, lettuce, tomato, onion, and pickles.

Turkey Burger

Served with lettuce, tomatoes, onions, pickles, and mayonnaise. Made with 12 oz. beef chuck.

Bacon Cheese Burger

Spinach and romaine lettuce with chopped bacon, red onions, tomatoes, cucumbers, pecans, hard-boiled egg, parmesan cheese, and choose your dressing.

Spinach Salad

Grilled Chicken Dinner

Bread Pudding

Romaine or iceberg lettuce, chicken, bacon, tomatoes, cucumbers, egg, mozzarella, and cheddar cheese.

Cobb Salad

Combo or chicken noodle

Vegetarian. Mushrooms, green peppers, onions, tomatoes, mild peppers, black olives, and mozzarella cheese.

Vegetarian Pizza

Chicken, tomatoes, basil, and mozzarella.

Chicken Margherita Pizza

Our ribs are wood-smoked and slow-cooked St. Louis style.

Half Slab BBQ Rib Dinner

6 legs, 6 thighs, 6 wings, and 6 breasts.

Mixed Chicken

Chicken strips (regular or BBQ) with romaine lettuce, iceberg lettuce, tomatoes, cucumbers, hard-boiled egg, mozzarella, and cheddar cheese.

Grilled Chicken Salad

Soup, Dinner Salad & Two Bread Sticks

Jalapeno Poppers

Kool-Aid

Cake

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Prepare crust

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake the crust for 10 minutes to set. Remove from oven and set aside to cool while preparing the filling. Reduce oven heat to 300°F (150°C) if you prefer a slower, gentler bake.

Press and bake

Ensure cream cheese, sour cream, and eggs are at room temperature (about 30–60 minutes out of the fridge). This prevents lumps and overworking the batter.

Bring ingredients to room temperature

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl to remove any lumps from the sides.

Beat cream cheese

Add the granulated sugar and the flour (or corn starch) and the salt to the cream cheese. Beat on low-to-medium speed until combined, about 1 minute, scraping down the bowl again to ensure even mixing.

Add sugar and dry ingredients

Add the sour cream, vanilla extract, and lemon zest (if using). Mix on low speed until smooth and homogeneous, about 30–45 seconds.

Incorporate sour cream and flavorings

With the mixer on low, add the whole eggs one at a time, mixing briefly after each addition just until incorporated. Finally add the extra yolk and mix very briefly. Avoid overbeating to minimize air in the batter.

Add eggs gently

Pour the filling over the pre-baked crust and smooth the top with a spatula. To minimize cracking and ensure even baking, place the springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the outside of the springform pan to create a water bath (bain-marie). Wrap the outside of the springform pan with a double layer of heavy-duty foil if your pan leaks.

Assemble and prepare for water bath

Bake in the preheated oven (300°F / 150°C) for 50–70 minutes. The edges should be set but the center will wobble slightly when gently shaken — it will firm up as it cools. Avoid overbaking to prevent cracks and dryness.

Bake

Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to reduce temperature shock (this helps prevent cracks). After one hour, remove from the water bath and remove foil if used. Run a thin knife around the edge of the cheesecake to loosen from the pan (this prevents cracking as it contracts).

Cool gradually

Refrigerate the cheesecake, still in the springform pan, for at least 6 hours or preferably overnight (8–12 hours) until fully set.

Chill

If using a sour cream topping, stir together the sour cream, powdered sugar, and vanilla until smooth. Spread evenly over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to set.

Prepare sour cream topping

Release and remove the springform ring. Top the cheesecake with fresh berries or fruit compote. Slice with a hot, clean knife (wipe between slices) for clean cuts. Serve chilled.

Serve

graham cracker crumbs (or digestive biscuits)

granulated sugar

unsalted butter, melted

fine salt

full-fat cream cheese, room temperature

sour cream, room temperature

large eggs

large egg yolk

vanilla extract

lemon zest (optional)

all-purpose flour (or corn starch)

sour cream

powdered sugar

fresh berries or fruit compote

Measure ingredients. Separate 1/2 cup of the milk and whisk it with the cornstarch in a small bowl until smooth; set aside as a slurry. In a medium saucepan, combine the remaining 2 1/2 cups milk and granulated sugar.

Prep

Heat the milk and sugar over medium heat, stirring occasionally, until it is warm and small bubbles form at the edges (do not boil). In a separate bowl, whisk the 4 egg yolks. Slowly ladle about 1/2 cup of the warm milk into the yolks, whisking constantly to temper. Return the tempered yolks to the saucepan, then immediately whisk in the cornstarch-milk slurry. Continue to cook over medium-low heat, stirring constantly with a heatproof spatula, until the mixture thickens to a pudding-like consistency and coats the back of the spatula (about 3–5 minutes).

Temper and thicken

Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and a pinch of sea salt until the butter is fully incorporated and the pudding is glossy. For an extra-smooth texture, pass the pudding through a fine-mesh sieve into a clean bowl.

Finish pudding

Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 20 minutes, then chill in the refrigerator for at least 30 minutes until nicely cooled and slightly set.

Cool

While the pudding chills, peel and slice the bananas into 1/4-inch rounds. If using whole vanilla wafers, leave them whole for layering or roughly crush them into 1/2" pieces if you prefer a spread-out texture.

Prepare bananas and cookies

In a 9x9-inch baking dish or individual dessert bowls, spread a thin layer (about 1/4 cup) of the chilled pudding on the bottom. Arrange a single layer of banana slices over the pudding, then add a layer of vanilla wafers (about 3/4 cup). Spoon another 1/2 to 3/4 cup pudding over the cookies to cover them, smooth gently, then repeat with another banana layer and remaining cookies, ending with a final 3/4 cup of pudding on top. Aim for 2–3 layers depending on dish depth. Reserve a handful of wafers/cookies for garnish.

Layer

Fold the sweetened whipped cream gently into the remaining pudding if you want a lighter mousse-like top, or simply spread the whipped cream on top of the final pudding layer for a classic finish. Smooth evenly.

Top with whipped cream

Cover the assembled dish with plastic wrap and chill in the refrigerator for at least 2 hours (preferably 4 hours or overnight) to allow flavors to meld and the wafers to soften to the right texture.

Chill to set

Just before serving, sprinkle the top with toasted banana chips or crushed wafers and scatter the reserved fresh banana slices. Serve chilled. Leftovers: keep covered in the refrigerator for up to 2 days; bananas will brown over time.

whole milk

large egg yolks

cornstarch

unsalted butter

pure vanilla extract

fine sea salt

ripe bananas (firm, not overripe)

vanilla wafers or shortbread cookies

sweetened whipped cream (or whipped topping)

toasted banana chips or crushed wafers

fresh banana slices

Wash iceberg and romaine lettuce thoroughly. Spin dry or pat dry with paper towels. Chop iceberg into bite-size pieces and roughly chop romaine hearts. Combine both lettuces in a large salad bowl and chill while preparing other components.

Pat chicken breasts dry with paper towels. Lightly pound to an even thickness (about 1/2 inch) so they cook evenly.

Prep the Chicken

Brush both sides of each breast with 1 tablespoon olive oil and season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat a grill pan or outdoor grill over medium-high heat until hot. Grill chicken 4–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest 5 minutes, then slice thinly across the grain into strips.

Hull and slice strawberries. Core and thinly slice the apple; toss apple slices with a light squeeze of lemon juice (optional, not listed) if you want to prevent browning.

Drain mandarin orange segments well. Roughly chop toasted walnuts if not already chopped.

Place 1/2 cup raspberries, 2 tablespoons red wine vinegar, 1 tablespoon honey, and 1/2 teaspoon Dijon mustard into a blender or food processor.

Blend until smooth. With the motor running, slowly stream in 4 tablespoons olive oil to emulsify. If the dressing is too thick, add up to 1 teaspoon water to reach desired consistency.

Season the vinaigrette with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust sweetness or acidity as needed (add more honey or vinegar in 1/2 teaspoon increments). Strain the dressing through a fine mesh sieve if you prefer a seed-free finish; otherwise use as is.

To assemble, place the chilled lettuce mixture in the large salad bowl. Arrange sliced chicken on top, then scatter sliced strawberries, mandarin segments, and apple slices evenly over the greens.

Sprinkle the chopped toasted walnuts over the salad. If using, add crumbled goat cheese or feta and tuck fresh mint leaves on top for garnish.

Just before serving, drizzle the raspberry vinaigrette over the salad (about 3–4 tablespoons for 4 servings) or serve dressing on the side. Toss gently to combine, making sure ingredients are evenly coated but not saturated.

iceberg lettuce

romaine lettuce (hearts), chopped

boneless skinless chicken breast

olive oil (for chicken)

kosher salt (for chicken)

freshly ground black pepper (for chicken)

fresh strawberries, hulled and sliced

canned mandarin orange segments, drained

apple (Honeycrisp or Fuji), cored and thinly sliced

toasted walnuts, roughly chopped

fresh or frozen raspberries

red wine vinegar

olive oil

honey

Dijon mustard

salt (for dressing)

black pepper (for dressing)

water (to thin if needed)

crumbled goat cheese or feta (optional)

fresh mint leaves for garnish (optional)

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl or stand mixer bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by hand or 1–2 minutes with a dough hook.

Make dough

Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 additional tablespoons flour.

Knead

Oil a clean bowl lightly with olive oil. Place dough in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–90 minutes, or until doubled in size.

First rise

After rising, punch the dough down and transfer to a lightly floured surface. Shape into a tight ball and let rest 10 minutes. Then using your hands, stretch or roll into a round about 12 inches in diameter (for a single 12-inch pizza). If making two smaller pizzas, divide dough in half and portion accordingly.

Shape

Prepare quick pizza sauce by combining the crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper in a bowl. Stir until smooth. Taste and adjust seasoning. No cooking required for a short 1–2 teaspoon-per-cup consistency; if you prefer, simmer sauce in a small saucepan 8–10 minutes to concentrate flavor and thicken slightly, then cool before using.

Place a pizza stone or inverted baking sheet on the middle rack of your oven. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone is thoroughly heated. If using a pizza steel, same procedure applies. If your oven doesn't reach 500°F, preheat to its highest temperature.

Preheat oven

Lightly dust a pizza peel or the back of a baking sheet with semolina or cornmeal to prevent sticking.

Prepare peel or pan

Transfer the stretched dough to the prepared peel or parchment. Lightly brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to encourage browning and create a barrier for the sauce.

Spread an even layer of the prepared tomato sauce over the dough, leaving the outer rim (crust) clear — use about 1/2 to 3/4 cup sauce for a 12-inch pizza depending on how saucy you like it.

Evenly distribute the shredded mozzarella over the sauced dough so the cheese covers the center edge to edge but not piling too high. Sprinkle the grated Parmesan over the top. If you like, add a light pinch of red pepper flakes to taste.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden-brown and the cheese is bubbly with some light browning. Bake time will vary with oven temperature and stone/steel heat retention; watch closely after 6 minutes.

Remove pizza from oven and transfer to a cutting board. Brush the crust lightly with a little more olive oil if desired. Scatter fresh basil leaves on top if using. Let rest 2–3 minutes to set the cheese, then slice and serve.

Finish

All-purpose flour

Warm water

Active dry yeast

Olive oil

Salt

Sugar

Canned crushed tomatoes

Tomato paste

Garlic (minced)

Dried oregano

Dried basil

Black pepper

Low-moisture mozzarella (shredded)

Parmesan cheese (freshly grated)

Olive oil (for brushing)

Semolina or cornmeal (for dusting)

Red pepper flakes

Fresh basil leaves (optional)

Pat the chicken breasts dry with paper towels. Pound lightly to even thickness (about 1/2 inch) if needed. In a small bowl, mix 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Rub the mixture over both sides of the chicken breasts. Preheat a grill or grill pan over medium-high heat. When hot, place the chicken on the grill and cook until internal temperature reaches 165°F (about 5–7 minutes per side depending on thickness). Remove from heat and let rest 5 minutes, then slice into strips or bite-sized pieces. Keep warm.

Prepare and grill the chicken

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 liters). Add 12 oz fettuccine and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Cook the pasta

In a large skillet over medium heat, melt 3 tbs unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 tbs all-purpose flour over the butter and garlic and whisk continuously for 1 minute to cook the raw flour taste. Slowly pour in 1 cup whole milk and 1 cup heavy cream while whisking to combine and break up any lumps. Bring the mixture to a gentle simmer; reduce heat to medium-low and simmer 3–4 minutes until slightly thickened.

Make the Alfredo sauce

Stir in 1 cup grated Parmesan cheese gradually until melted and the sauce is smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg (optional). If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, a few tablespoons at a time, until you reach a silky, clingy consistency that will coat the pasta.

Finish the sauce

Add the drained pasta to the skillet with the Alfredo sauce and gently toss to coat evenly. Add the sliced grilled chicken and toss again or arrange on top. Taste and adjust seasoning if needed. If desired, squeeze 1/2 a lemon over the finished dish for brightness.

Combine pasta, sauce, and chicken

Divide the chicken Alfredo among 3–4 plates (servings: 3). Garnish with 2 tbs chopped fresh parsley and extra grated Parmesan at the table. Serve immediately while hot.