Mardis Gras Hurricane

Teddy Palmer

Bayou Punch

Beach Bum

Miami's Best Mojito

Peanut Butter Fudge Pie

Penne pasta tossed in alfredo sauce topped with blackened chicken, diced tomatoes and fresh cilantro.

Blackened Chicken Penne

Texas Tea

House smoked meatloaf grilled and slathered with choice of sauce served atop gravy and mashed potatoes.

Smoked Meatloaf Dinner

Vegan black bean patty served on a roll with lettuce, tomato, and onion.

Black Bean Burger

Blackened Chicken

Baked Potatoes

BBQ Beans

Pork

Blackened Pasta Chicken

Pulled Brisket

Baby Louis Back Ribs

Fried Boneless Buffalo Wings

Deep Fried Pickle Spears

Spicy Nachos

Boneless Wings Buffalo or BBQ

Bar-B-Q Wings

Half Chicken

Mashed Potatoes

In a large pitcher, combine the light rum, dark rum, passion fruit juice, orange juice, lime juice, simple syrup, and grenadine.

Combine the Ingredients

Stir the mixture well until all ingredients are thoroughly combined.

Mix Well

Refrigerate the mixture for at least 30 minutes to chill before serving.

Chill

Fill hurricane glasses with ice cubes to keep the drink cold.

Prepare Glasses

Pour the chilled hurricane mixture evenly into the prepared glasses.

Pour the Mixture

Garnish each glass with an orange slice and a maraschino cherry.

Garnish

Serve immediately and enjoy your festive Mardis Gras Hurricane!

Serve

Light Rum

Dark Rum

Passion Fruit Juice

Orange Juice

Lime Juice

Simple Syrup

Grenadine

Orange Slices

Maraschino Cherries

Collect all the ingredients needed: bourbon, sweet vermouth, orange juice, simple syrup, orange twist, and maraschino cherry.

Step 1: Gather Ingredients

In a cocktail shaker, add 2 oz of bourbon, 1 oz of sweet vermouth, 1 oz of orange juice, and 0.5 oz of simple syrup.

Step 2: Mix the Cocktail

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Step 3: Shake Well

Strain the mixture into a chilled cocktail glass.

Step 4: Strain into Glass

Garnish the drink with an orange twist and place a maraschino cherry on top.

Step 5: Add Garnish

Bourbon

Sweet Vermouth

Orange Twist

Maraschino Cherry

In a large pitcher, combine the cranberry juice, pineapple juice, and orange juice. Stir well to mix all the juices together.

Combine Juices

Slowly pour in the lemon-lime soda to the juice mixture, stirring gently to combine without losing the fizz.

Add Soda

Add the fresh lime juice and grenadine syrup to the mixture, stirring well to ensure even distribution of flavors.

Mix in Lime Juice and Grenadine

Fill serving glasses with ice cubes if desired.

Pour the Bayou Punch mixture into the prepared glasses. Garnish with fresh lime slices and mint leaves as desired.

Pour and Garnish

Serve the Bayou Punch immediately for the best flavor and fizz.

Serve Immediately

Cranberry Juice

Pineapple Juice

Lemon-Lime Soda

Fresh Lime Juice

Grenadine Syrup

Fresh Lime Slices

Fresh Mint Leaves

In a blender, combine the rum, coconut cream, pineapple juice, and crushed ice.

Combine Base Ingredients

Blend the mixture on high speed until it reaches a smooth and creamy consistency, about 30 seconds.

Blend Until Smooth

Taste the mixture and adjust sweetness or creaminess by adding more coconut cream or pineapple juice if desired.

Taste and Adjust

Pour the blended mixture into a chilled glass. Garnish with a slice of pineapple and a maraschino cherry. Optionally, add a small umbrella for a festive touch.

Serve the Beach Bum cocktail immediately while it's cold and refreshing.

Coconut Cream

Crushed Ice

Pineapple Slice

Umbrella (optional)

In a sturdy glass or cocktail shaker, place the fresh mint leaves and granulated sugar. Use a muddler or the back of a spoon to gently press down on the mint leaves to release their oils. Do this carefully to avoid tearing the leaves too much.

Muddle the Mint

Pour the fresh lime juice over the muddled mint and sugar mixture. Stir gently to combine the flavors.

Add Lime Juice

Add the white rum to the mixture and stir well to blend all the ingredients together.

Incorporate the Rum

Fill the glass with ice cubes, making sure to pack them in well for a chilled drink.

Add Ice

Pour the club soda over the ice and rum mixture, filling the glass to the top. Stir gently to combine.

Top with Club Soda

Garnish your mojito with a sprig of fresh mint and a lime wedge for an extra touch. Serve immediately with a straw.

Garnish and Serve

Fresh mint leaves

Granulated sugar

Fresh lime juice

White rum

Club soda

Ice cubes

In a large mixing bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, melted butter, and salt. Stir until the mixture is well combined and resembles wet sand.

Make the Crust

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even layer. Use the back of a measuring cup or your fingers to compact the crumbs.

Form the Crust

Preheat the oven to 350°F (175°C). Bake the crust for about 8-10 minutes or until it is set. Remove from the oven and let it cool completely.

Bake the Crust

In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Prepare the Filling

Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese. Mix until well combined and smooth.

Add Peanut Butter

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain.

Whip the Cream

Pour the peanut butter filling into the cooled crust, spreading it evenly with a spatula. Refrigerate for at least 4 hours or until set.

Fill the Crust

Once the pie has set, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Prepare the Topping

Drizzle the melted chocolate over the top of the pie. Then sprinkle chopped peanuts over the chocolate.

Add Toppings

Slice the pie and serve each piece with a dollop of whipped cream on top.

Serve with Whipped Cream

Graham cracker crumbs

Unsweetened cocoa powder

Butter, melted

Salt

Cream cheese, softened

Peanut butter, creamy

Powdered sugar

Vanilla extract

Heavy cream

Chocolate chips

Chopped peanuts

Whipped cream

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Penne Pasta

In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts.

Prepare the Blackened Chicken

In a skillet, heat olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side or until the chicken is cooked through and has a blackened crust. Remove from skillet and let rest. Slice into strips.

Cook the Chicken

In the same skillet used for the chicken, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Slowly pour in heavy cream, stirring constantly. Allow to simmer for 2-3 minutes.

Make the Alfredo Sauce

Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.

Add Cheese

Add the cooked penne pasta to the Alfredo sauce in the skillet. Toss to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

Top the creamy penne pasta with sliced blackened chicken, diced tomatoes, and chopped fresh cilantro. Serve immediately.

Serve the Dish

Penne pasta

Chicken breasts

Paprika

Garlic powder

Onion powder

Cayenne pepper

Black pepper

Olive oil

Butter

Parmesan cheese, grated

Garlic, minced

Diced tomatoes

Fresh cilantro, chopped

Collect all the ingredients listed in the Liquor, Mixers, and Garnish sections.

Gather Ingredients

Fill a tall glass or a hurricane glass with ice cubes to chill.

Prepare the Glass

In a cocktail shaker, combine vodka, gin, rum, tequila, and triple sec. Add ice and shake well for about 10-15 seconds.

Combine Liquors

Add the sweet and sour mix to the shaker and shake again for another 5 seconds to combine.

Add Sweet and Sour

Strain the mixture into the prepared glass filled with ice.

Strain and Pour

Pour the cola over the top of the drink until the glass is full.

Top with Cola

Garnish the drink with a lemon wedge on the rim and a maraschino cherry dropped into the glass.

Add Garnish

Serve immediately with a straw or a stirrer.

Vodka

Tequila

Triple Sec

Sweet and Sour Mix

Cola

Lemon Wedge

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix until just combined.

Prepare the Meat Mixture

Transfer the mixture into a loaf shape and place it on a large piece of parchment paper or a greased baking dish.

Shape the Meatloaf

Spread the ketchup evenly over the top of the meatloaf.

Add Ketchup

Preheat your smoker to 225°F (107°C). Place the meatloaf in the smoker and smoke for about 2 hours or until it reaches an internal temperature of 160°F (71°C).

Smoke the Meatloaf

In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes until golden.