Back Alley

Office Parties

Holiday Parties

Bachelorette/Bachelor Parties

Showers

Birthdays

Seltzers

Beer

Cocktails

Seafood

Burgers

Sandwiches

Pizzas

Paint & Sips

Egg, cheese on white or wheat with choice of ham or bacon

Breakfast Sandwich

Egg, cheese, green peppers, onions in a wrap with sour cream and salsa

Breakfast Burrito

Lettuce, tomatoes, green peppers, black olives, cheese, chips, salsa & sour cream

Taco Salad (Beef or Chicken)

Romaine, tomato, grn pepper, b/o, black bean & corn, cheese, tortilla strips, cilantro lime dressing

Southwest Salad (Grilled or Breaded)

Lettuce, spinach, tomatoes, green peppers, onions, carrots, cucumbers & black olives

Garden Salad (Grilled or Breaded)

Lettuce, tomatoes, cucumbers, egg, cheese, ham & chicken

Chef Salad

Caesar Salad (Grilled or Breaded)

Beef, lettuce, american cheese, pickles, onion, sesame seed, thousand island

Big Mac Salad

Tomato Rice

Chili

In a bowl, combine the ground beef with salt and black pepper. Mix well and divide the mixture into 4 equal portions. Shape each portion into a burger patty.

Prepare the Burger Patties

Preheat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes on each side for medium doneness. Add a slice of cheddar cheese on top of each patty during the last minute of cooking to melt.

Cook the Burger Patties

Toast the burger buns on the grill or in a toaster. Spread ketchup and mustard on the bottom half of each bun. Add lettuce, the cooked burger patty with melted cheese, tomato slices, onion rings, and pickles. Top with the other half of the bun.

Assemble the Burgers

Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into thin strips resembling fries.

Prepare the Sweet Potatoes

In a large bowl, toss the sweet potato strips with olive oil, paprika, garlic powder, and salt until evenly coated.

Season the Sweet Potatoes

Spread the seasoned sweet potato fries in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.

Bake the Sweet Potatoes

Ground Beef

Burger Buns

Cheddar Cheese

Lettuce

Tomato

Onion

Pickles

Ketchup

Mustard

Salt

Black Pepper

Sweet Potatoes

Olive Oil

Paprika

Garlic Powder

On a skewer, thread a cherry tomato, a basil leaf, and a mozzarella ball. Repeat until all ingredients are used. Drizzle with balsamic glaze before serving.

Prepare Caprese Skewers

Cut the cucumber into thin rounds. Spread a layer of hummus on each mini pita bread. Top with cucumber slices and roasted red peppers. Arrange on a platter for serving.

Assemble Pita Hummus Cups

Top each mini cupcake with whipped cream and sprinkle chocolate sprinkles on top. Arrange on a dessert tray for display.

Decorate Mini Cupcakes

In a large pitcher, combine sparkling water, lemon slices, and mint leaves. Stir gently and serve over ice.

Prepare Sparkling Water with Lemon and Mint

Cherry Tomatoes

Fresh Basil

Mozzarella Balls

Balsamic Glaze

Mini Pita Bread

Hummus

Cucumber

Roasted Red Peppers

Mini Cupcakes

Chocolate Sprinkles

Whipped Cream

Sparkling Water

Lemon Slices

Mint Leaves

In a medium mixing bowl, combine cream cheese, sour cream, and ranch dressing mix. Blend until smooth.

Prepare the Dip

Stir in chopped green onions, shredded cheddar cheese, and bacon bits into the mixture.

Add Toppings

Transfer the dip to a serving bowl and serve with tortilla chips for dipping.

Serve

Preheat your grill or oven to medium-high heat. Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper.

Prep the Chicken

Place the chicken on the grill or in the oven and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Cook the Chicken

During the last 2-3 minutes of cooking, brush the BBQ sauce onto the chicken, allowing it to caramelize slightly.

Add BBQ Sauce

Remove the chicken from the grill/oven, let it rest for a few minutes, then slice and serve.

In a large mixing bowl, combine pumpkin puree, sugar, eggs, cinnamon, nutmeg, and vanilla extract. Mix until well combined.

Mix the Filling

Place one pie crust in a 9-inch pie dish and pour the pumpkin filling into the crust.

Prepare Pie Crusts

Bake in a preheated oven at 350°F for 50-60 minutes, or until a knife inserted in the center comes out clean.

Bake the Pie

Allow the pie to cool before serving. It can be topped with whipped cream if desired.

Cool and Serve

Cream Cheese

Sour Cream

Ranch Dressing Mix

Green Onions

Shredded Cheddar Cheese

Bacon Bits

Tortilla Chips

Chicken Breasts

BBQ Sauce

Pumpkin Puree

Sugar

Eggs

Cinnamon

Nutmeg

Vanilla Extract

Pie Crusts

In a large pitcher, combine vodka, peach schnapps, cranberry juice, and fresh lime juice.

Mix the Cocktail

Fill the pitcher with ice cubes and stir well to chill the mixture.

Add Ice

Pour into glasses and garnish with lime wedges if desired.

Preheat the oven to 400°F (200°C). Place chicken wings on a baking sheet lined with parchment paper.

Prepare the Chicken Wings

Bake for 40-45 minutes or until crispy, turning halfway through.

Bake the Wings

Remove from the oven and toss the wings in buffalo sauce until well coated.

Toss with Sauce

Serve hot with celery sticks and ranch dressing on the side.

Serve with Celery and Dressing

In a large mixing bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Mix until smooth.

Prepare Cake Batter

Pour the batter into a greased cake pan and bake according to package instructions, usually around 30-35 minutes.

Bake the Cake

Once baked, let the cake cool completely before frosting with chocolate frosting.

Cool and Frost

Vodka

Peach Schnapps

Cranberry Juice

Fresh Lime Juice

Ice Cubes

Chicken Wings

Buffalo Sauce

Celery Sticks

Ranch Dressing

Chocolate Cake Mix

Water

Vegetable Oil

Chocolate Frosting

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 a separate bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Beat until fully mixed.

Mix Wet Ingredients

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

Combine Wet and Dry Mixtures

Gently fold in the lemon zest and blueberries into the batter.

Add Flavoring

Grease and flour an 8-inch square baking dish or line it with parchment paper.

Prepare the Baking Dish

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

Pour the Batter

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

Bake

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cake

Once cooled, dust the top with powdered sugar and garnish with fresh mint leaves before serving.

Cut into squares and serve as a delightful treat.

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Vanilla extract

Lemon zest

Blueberries

Powdered sugar

Fresh mint leaves

In another bowl, cream the unsalted butter until smooth. Add in the granulated sugar and continue to beat until the mixture is light and fluffy.

Cream Butter and Sugar

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

Add Eggs and Vanilla

Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.

Combine Mixtures

Pour the batter into a greased cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing well. Add the vanilla extract and heavy cream, and beat until light and fluffy.

Make the Frosting

Once the cake is completely cooled, spread the frosting evenly on top and around the sides of the cake.

Frost the Cake

Sprinkle the sprinkles generously over the frosted cake. Add fresh fruits on top if desired for a colorful and festive look.

Decorate the Cake

Cut the cake into slices and serve to celebrate the special occasion!

Slice and Serve

Unsalted butter

Heavy cream

Sprinkles

Fresh fruits (optional)

Wash and slice the fresh fruit into small pieces. If using cucumber, slice it thinly. Grate the ginger and set aside.

Prepare the Ingredients

In a small saucepan over medium heat, combine equal parts water and sugar (1:1 ratio) and stir until dissolved. Allow to cool.