White Cheddar Cracker Mac

Mac & Cheese

Besties

SERVED CHILLED, Pickled Onions, Roasted Red Pepper, Greens, Smoked Tomato Mayo

Cherry Smoked Salmon

Dry Rub Smoked Wings

San Pellegrino

Iced Tea

All natural cane sugar and locally made since 1936

Fountain Sodas

A La Mode

Ice Cream + Sorbet

Special Side

Served Warm with Choc Fudge, Vanilla Ice Cream

Dark Chocolate Brownie

12 Rack

Smoked Wings

2 MEATS FOR 21.99, 3 MEATS FOR 25.99, 4 MEATS FOR 29.99

Bestie Combo

White American Cheese, Grilled Onions, S+S 1000 Sauce

Oklahoma Bacon Cheeseburger

Falafel Burger

Fried Jalapeno + Cheddar Bologna

Pulled Pork, Falafel, Fried Jalapeno Cheddar Bologna or Pulled Chicken

Brisket or Cherry Smoked Salmon

Mix Greens, Grape Tomatoes, Roasted Red Peppers, Red Onions, White Cheddar Cheese, Croutons, and White Balsamic Vinaigrette

Mix Green Salad

Cheese Sauce, Bacon, Scallions, Alabama Ranch

Loaded Beef Fat Fries

Choice of Dry Rub, Sweet Trashed, or Buffalo Trashed

Cherry Smoked Wings

Fried Chicken Skins

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, usually about 7-9 minutes. Drain and set aside.

Cook the Pasta

In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly until it forms a paste.

Make the Roux

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.

Add Milk

Remove the saucepan from heat and stir in the shredded white cheddar cheese until fully melted. Add salt, black pepper, garlic powder, and onion powder, mixing well.

Incorporate Cheese and Seasonings

In a large mixing bowl, combine the cooked elbow macaroni with the cheese sauce, stirring until the pasta is thoroughly coated.

Mix Pasta and Cheese Sauce

In a small bowl, mix together the panko bread crumbs, grated Parmesan cheese, and olive oil until the crumbs are evenly coated.

Prepare Topping

Preheat your oven to 350°F (175°C). Pour the macaroni and cheese mixture into a greased baking dish. Sprinkle the panko topping evenly over the top. Bake for 20-25 minutes until golden brown and bubbly.

Assemble and Bake

Elbow macaroni

Unsalted butter

All-purpose flour

Milk

White cheddar cheese, shredded

Salt

Black pepper

Garlic powder

Onion powder

Panko bread crumbs

Parmesan cheese, grated

Olive oil

In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.

Boil the Macaroni

In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until bubbly and golden.

Gradually pour in the milk while whisking continuously to prevent lumps. Cook until the mixture thickens, about 5 minutes.

Stir in the shredded cheddar cheese, cream cheese, salt, black pepper, garlic powder, and mustard powder. Continue to stir until the cheeses are fully melted and the sauce is smooth.

Add Cheeses and Seasoning

Add the cooked macaroni to the cheese sauce and stir until well combined and the pasta is evenly coated.

Combine Pasta and Sauce

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish.

Prepare for Baking

In a bowl, mix the breadcrumbs, grated Parmesan cheese, and paprika. Sprinkle the mixture evenly over the mac and cheese.

Add Toppings

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Bake

Let the mac and cheese cool for a few minutes before serving. Enjoy your creamy and cheesy goodness!

Serve

Macaroni

Butter

Cheddar cheese (shredded)

Cream cheese

Mustard powder

Breadcrumbs

Parmesan cheese (grated)

Paprika

Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.

Preheat the Oven

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

Mix Dry Ingredients

In another bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

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 baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Base

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and lemon juice, mixing until creamy and well combined.

Mix Filling Ingredients

Once the base has cooled slightly, spread the cream cheese filling evenly over the top of the cake.

Spread the Filling

Wash the fresh berries thoroughly and pat them dry with a paper towel.

Prepare Berries

Top the cream cheese filling with the fresh berries, arranging them as desired. Garnish with mint leaves for a fresh touch.

Garnish the Cake

Cut the cake into squares and serve it to your besties! Enjoy with a cup of tea or coffee.

Slice and Serve

Granulated sugar

Baking powder

Vegetable oil

Eggs

Vanilla extract

Powdered sugar

Lemon juice

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

Rinse the salmon fillet under cold water and pat dry with paper towels. Allow it to come to room temperature for about 30 minutes.

Prepare the Salmon

Soak the cherry wood chips in water for at least 30 minutes before smoking the salmon.

Soak the Cherry Wood Chips

Prepare your smoker according to the manufacturer's instructions. Place the soaked cherry wood chips in the smoker and preheat it to 225°F (107°C). Place the salmon fillet on the smoker rack and smoke for about 1 hour or until the internal temperature reaches 145°F (63°C). Remove from the smoker and let it cool, then refrigerate until chilled.

Smoke the Salmon

Thinly slice the red onion and place it in a clean jar.

Slice the Onions

In a saucepan over medium heat, combine the apple cider vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.

Prepare the Pickling Liquid

Pour the warm pickling liquid over the sliced onions in the jar. Let them cool to room temperature, then cover and refrigerate for at least 1 hour before using.

Pickle the Onions

Preheat your oven to 450°F (232°C). Cut the red bell peppers in half and remove the seeds. Toss the halved peppers with olive oil and place them cut-side down on a baking sheet.

Roast the Peppers

Bake in the oven for 20-25 minutes or until the skins are blistered and charred. Remove from the oven and let them cool. Once cool, peel off the skins and slice the peppers.

Bake the Peppers

In a blender or food processor, combine the mayonnaise, smoked tomatoes, lemon juice, and salt. Blend until smooth and well combined.

Blend the Ingredients

Taste the mayo and adjust the seasoning with more salt if needed. Refrigerate until ready to serve.

Taste and Adjust

Salmon fillet

Cherry wood chips

Red onion

Apple cider vinegar

Sugar

Red bell peppers

Mayonnaise

Smoked tomatoes (or sun-dried tomatoes)

Mixed salad greens

In a medium bowl, combine the paprika, brown sugar, garlic powder, onion powder, black pepper, salt, cayenne pepper, dried oregano, and dried thyme. Stir well until all ingredients are fully blended.

Mix the Dry Rub Ingredients

Rinse the chicken wings under cold water and pat them dry with paper towels. Make sure they are completely dry to ensure the rub sticks better.

Clean and Dry the Wings

Place the dried chicken wings in a large mixing bowl and drizzle with olive oil. Toss the wings until they are evenly coated.

Coat Wings with Olive Oil

Sprinkle the prepared dry rub generously over the wings. Use your hands to massage the rub into the wings, ensuring they are evenly coated on all sides.

Apply the Dry Rub

Preheat your smoker to 225°F (107°C) using your preferred wood chips for smoking, such as hickory or applewood.

Preheat the Smoker

Once the smoker is ready, arrange the wings on the smoker racks in a single layer, making sure they are not touching each other.

Arrange the Wings

Smoke the chicken wings for approximately 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C) and have a beautiful smoky flavor.

Smoke the Wings

Once cooked, remove the wings from the smoker and let them rest for about 10 minutes before serving. This allows the juices to redistribute.

Remove and Rest

Serve the smoked wings hot, with your favorite dipping sauce on the side, such as ranch or blue cheese dressing.

Serve and Enjoy

Brown Sugar

Garlic Powder

Onion Powder

Black Pepper

Cayenne Pepper

Dried Oregano

Dried Thyme

Chicken Wings

Olive Oil

Collect all the ingredients listed above to ensure you have everything ready for preparation.

Gather Ingredients

In a large pitcher, pour the 500 ml of sparkling water. Add 10 ml of natural flavors of your choice (lemon, orange, etc.).

Add Flavors

If you prefer a sweeter beverage, add 2 teaspoons of sugar to the mixture. Stir well until the sugar is fully dissolved.

Sweeten (if desired)

Pour the flavored sparkling water into glasses filled with ice, if desired. Enjoy your refreshing San Pellegrino!

Sparkling Water

Natural Flavors (Lemon, Orange, or any other fruit flavor)

Sugar (optional)

In a medium saucepan, bring 4 cups of water to a rolling boil.

Boil Water

Once the water is boiling, remove it from heat. Add the tea bags and let them steep for 5-7 minutes, depending on your desired strength.

Steep Tea Bags

After steeping, carefully remove the tea bags from the water. If you prefer sweet tea, add the granulated sugar while the tea is still warm, stirring until dissolved.

Remove Tea Bags

Let the brewed tea cool at room temperature for about 30 minutes, then refrigerate until fully chilled, about 1-2 hours.

Chill the Tea

Prepare Glasses

Pour the chilled tea over the ice-filled glasses.

Pour Tea

Garnish each glass with a slice of lemon and a few mint leaves for added flavor and presentation.

Add Lemon and Mint

Serve immediately and enjoy your refreshing iced tea, sweet or unsweet!

Water

Tea bags (black or green tea)

Lemon slices

In a small saucepan, combine 1 cup of all-natural cane sugar with 1 cup of water. Heat the mixture over low heat, stirring until the sugar completely dissolves. Allow this syrup to cool.

Mixing the Sugar

In a large pitcher, combine the cooled sugar syrup with 4 cups of carbonated water. Stir gently to combine, being careful not to lose too much carbonation.

Preparing the Base

Pour in 1 cup of your chosen flavoring syrup (e.g., cherry, vanilla, or cola) into the mixture. Stir gently until well combined.