Coke Products & Tea

Sweet potato waffle fries, tossed in cinnamon & brown sugar and topped with caramel

Yams with Attitude

Funnel Fries

Slaw

Side Caesar Salad

French Fries

Side House Salad

Onion Rings

Sweet Potato Waffle Fries

Sweet Potato Mash

Fried Apples

Collards

Grilled Zucchini

Whole Fried Jalapeno

Potato Salad

5 chicken fingers tossed in the sauce of your choice and served with fries

Chicken Finger Basket

Cucumber Salad

Fried Corn

12 wings tossed in house-made buffalo (medium or hot), lemon pepper, house-made apple bourbon BBQ or Korean BBQ

Smoked Wing Meal

Ribs (2 bones), brisket burnt end sausage, pulled pork, chopped brisket & pulled chicken

The Carnivore

Finger Lickin' Ribs

Chopped Grilled Chicken Plate

Chopped Brisket Plate

Pulled Pork Plate

Chill the Coca-Cola, Diet Coke, and Coca-Cola Zero Sugar in the refrigerator for at least 2 hours before serving.

Prepare Coke Products

In a saucepan, bring 4 cups of water to a boil. Once boiling, remove from heat and add 4 black tea bags.

Brew the Tea

Let the tea bags steep for 5-7 minutes, depending on how strong you prefer the tea.

Steep the Tea

Remove the tea bags and stir in 1 cup of sugar while the tea is still warm, allowing it to dissolve completely.

Sweeten the Tea

Let the tea cool to room temperature, then refrigerate until chilled. Serve over ice with lemon slices and mint leaves as garnish.

Serve the Tea

Coca-Cola

Diet Coke

Coca-Cola Zero Sugar

Black tea bags

Water

Sugar

Lemon slices

Mint leaves

Preheat the Oven

Peel the sweet potatoes and cut them into waffle fry shapes, ensuring they are evenly sized for uniform cooking.

Prepare the Sweet Potatoes

In a large bowl, combine the cut sweet potatoes with olive oil, cinnamon, brown sugar, and salt. Toss until the fries are evenly coated.

Toss with Oil and Seasonings

Spread the seasoned sweet potato fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.

Bake the Fries

Once the sweet potato fries are done baking, remove them from the oven and let them cool slightly. Drizzle warm caramel sauce generously over the top of the fries.

Drizzle Caramel

Serve the yams with attitude immediately while they are warm and crispy, garnished with a sprinkle of extra cinnamon if desired.

Serve

Sweet potatoes

Olive oil

Cinnamon

Brown sugar

Salt

Caramel sauce

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

Mix Dry Ingredients

In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth.

Combine Wet Ingredients

Gradually pour the wet mixture into the dry mixture while whisking continuously until a smooth batter forms. Ensure there are no lumps.

Combine Mixtures

Allow the batter to rest for about 15-20 minutes, which will help improve the texture of the funnel fries.

Let Batter Rest

In a large, deep pot, heat vegetable oil over medium-high heat until it reaches 375°F (190°C). Use a thermometer to check the temperature.

Heat Oil

Once the oil is hot, prepare a funnel or a squeeze bottle with a large opening. If using a funnel, cover the opening with your finger to control the flow.

Prepare for Frying

Carefully pour or squeeze the batter through the funnel into the hot oil in a circular motion to create spiral shapes. Fry for about 1-2 minutes on each side until golden brown.

Fry the Batter

Use a slotted spoon to remove the funnel fries from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Drain Excess Oil

Continue frying the remaining batter in batches until all the funnel fries are cooked.

Repeat

Sprinkle powdered sugar generously over the warm funnel fries. If desired, add a sprinkle of cinnamon for extra flavor.

Dust with Sugar

Serve immediately with chocolate sauce, caramel sauce, or any other dipping sauces of your choice.

Serve with Dipping Sauces

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Vanilla extract

Vegetable oil

Powdered sugar

Cinnamon (optional)

Chocolate sauce (optional)

Caramel sauce (optional)

In a large bowl, combine the finely shredded green cabbage, grated carrots, finely chopped red bell pepper, sliced green onions, and chopped fresh parsley. Mix well to evenly distribute the vegetables.

Prepare the Vegetables

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, and celery salt until smooth and well combined. Adjust the seasoning with salt and black pepper to taste.

Make the Dressing

Pour the dressing over the mixed vegetables. Using a spatula or large spoon, gently fold the dressing into the vegetables until they are all evenly coated.

Combine the Slaw

Cover the bowl with plastic wrap or a lid and refrigerate the slaw for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish.

Chill and Serve

Green cabbage, finely shredded

Carrots, grated

Red bell pepper, finely chopped

Green onions, sliced

Fresh parsley, chopped

Mayonnaise

Apple cider vinegar

Honey

Celery salt

Black pepper

Wash and dry the Romaine lettuce thoroughly. Chop it into bite-sized pieces and place it in a large mixing bowl.

Prepare the Salad Base

Halve the cherry tomatoes and slice the cucumber. Add both to the bowl with the Romaine lettuce.

Add Vegetables

Grate the Parmesan cheese and sprinkle it over the salad. Add the croutons to the salad mix.

Add Cheese and Croutons

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and black pepper until well combined.

Combine Dressing Ingredients

Pour the dressing over the salad mixture in the large bowl. Toss gently to combine, ensuring all ingredients are evenly coated with the dressing.

Dress the Salad

Divide the salad into serving bowls or plates and serve immediately.

Romaine Lettuce

Cherry Tomatoes

Cucumber

Parmesan Cheese

Croutons

Olive Oil

Lemon Juice

Dijon Mustard

Garlic Clove, minced

Worcestershire Sauce

Black Pepper

Thoroughly wash the Russet potatoes under cold running water. Peel the potatoes using a vegetable peeler to remove the skin.

Wash and Peel Potatoes

Once peeled, cut each potato into even strips, approximately 1/4 inch thick. Try to keep the sizes uniform for even cooking.

Cut Potatoes

Place the cut potato strips in a large bowl filled with cold water. Soak for at least 30 minutes to remove excess starch and help achieve crispiness.

Soak Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accurate temperature control.

After soaking, drain the potatoes and spread them on a clean kitchen towel. Pat them dry to remove excess moisture.

Dry Potatoes

Carefully add a batch of dried potato strips to the hot oil. Fry for about 5-7 minutes, or until golden brown and crispy. Do not overcrowd the pot.

Fry Potatoes

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt and any optional seasonings like paprika, garlic powder, or black pepper.

Drain and Season

Repeat the frying process with the remaining potato strips until all are cooked.

Transfer the fries to a serving plate and serve hot with your choice of dipping sauces like ketchup, mayonnaise, or aioli.

Russet potatoes

Paprika

Garlic powder

In a large mixing bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and grated carrot. Toss gently to mix.

Thinly slice the red onion and add it to the salad bowl. Crumble the feta cheese over the top and scatter the olives on the salad.

Add Toppings

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

Drizzle the dressing over the salad just before serving. Toss gently to combine and serve immediately.

Combine and Serve

Mixed Greens

Carrot

Red Onion

Feta Cheese

Olives (Kalamata or Green)

Balsamic Vinegar

Peel the large onions and slice them into 1/4-inch thick rings. 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, and garlic powder. Whisk together until well mixed.

Prepare the Batter

Gradually add the cold sparkling water to the dry mixture, stirring gently until the batter is smooth and has no lumps. The batter should be thick enough to coat the onion rings.

Add Sparkling Water

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and bubbles, it’s ready.

Heat the Oil

Take the separated onion rings and dip each one into the batter, ensuring it is fully coated.

Coat the Onion Rings

Carefully place the battered onion rings into the hot oil, a few at a time, without overcrowding the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.

Fry the Onion Rings

Once fried, remove the onion rings from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Cornstarch

Cold sparkling water

Large onions

Preheat your oven to 425°F (220°C) to ensure it is hot enough for baking the fries.

Wash and peel the sweet potatoes. Cut them into thin waffle fry shapes using a waffle cutter or a knife.

In a large bowl, combine the sweet potato fries with olive oil, paprika, garlic powder, salt, and black pepper. Toss well to ensure the fries are evenly coated.

Season the Sweet Potatoes

Spread the seasoned sweet potato fries in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded for even cooking.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping the fries halfway through, until they are golden brown and crispy.

Remove the sweet potato waffle fries from the oven and let them cool for a few minutes. Serve warm as a side dish or snack.

Peel the sweet potatoes and cut them into small chunks, approximately 1 inch in size.

Mince the garlic cloves finely to release their flavor.

Prepare the Garlic

In a large pot, add the sweet potato chunks and enough water to cover them. Bring to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.

Boil the Sweet Potatoes

In the last 5 minutes of boiling, add the minced garlic to the pot with the sweet potatoes.

Add Garlic

Once the sweet potatoes and garlic are cooked, drain the water and return them to the pot. Add the butter, milk, salt, black pepper, and nutmeg.

Drain and Mash

Using a potato masher or a fork, mash the sweet potatoes and garlic until smooth and creamy. Adjust the consistency by adding more milk if needed.