Classic pizza with a variety of toppings available.

Tim's Traditional Pizza

A flavorful flatbread topped with fresh ingredients.

Tuscany Flatbread

Crispy bites filled with creamy mac and cheese.

Mac & Cheese Bites

Fries topped with melted cheese and savory toppings.

Loaded French Fries

Crispy chicken tenders served with dipping sauce.

Chicken Tenders (4pcs)

Delicious quesadilla filled with chicken and cheese.

Chicken Quesadilla

Tender boneless wings tossed in your choice of sauce.

Boneless Chicken Wings

Our famous Buffalo wings will keep you coming back for more!

Buffalo Wings

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.

Making the Dough

Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.

Mixing Ingredients

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Kneading the Dough

Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Preheat Oven

Punch down the risen dough and roll it out on a floured surface to your desired thickness.

Shaping the Pizza

Transfer the rolled dough to a pizza stone or baking sheet. Spread the tomato sauce over the base, sprinkle with mozzarella cheese, and add your desired toppings.

Adding Sauce and Toppings

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Baking the Pizza

Remove the pizza from the oven, let it cool slightly, slice, and serve hot.

Serving

All-purpose flour

Warm water

Active dry yeast

Sugar

Salt

Olive oil

In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Preheat the Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into two equal portions. Roll out each portion into a rectangle or oval shape, about 1/4 inch thick.

Shape the Flatbread

Transfer the shaped flatbreads to a baking sheet or a preheated pizza stone. Top each flatbread with halved cherry tomatoes, chopped basil, and shredded mozzarella cheese. Drizzle with balsamic glaze and sprinkle with cracked black pepper.

Add Toppings

Bake in the preheated oven for 10-12 minutes, or until the flatbreads are golden brown and the cheese is bubbly.

Bake

Remove from the oven and let cool slightly. Slice and serve warm, garnished with additional fresh basil if desired.

Serve

Cherry tomatoes, halved

Fresh basil leaves, chopped

Mozzarella cheese, shredded

Balsamic glaze

Cracked black pepper

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

Cook the Macaroni

In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute. Gradually whisk in the milk, stirring continuously until the mixture thickens. Stir in the cheddar cheese and cream cheese until melted and smooth. Season with salt, pepper, and garlic powder.

Make the Cheese Sauce

Add the cooked macaroni to the cheese sauce and stir until well combined. Allow the mixture to cool slightly.

Combine Pasta and Sauce

In a bowl, beat the egg. In another bowl, place the breadcrumbs.

Prepare for Breading

Once the mac and cheese mixture is cool enough to handle, scoop out small portions and shape them into bite-sized balls. Dip each ball into the beaten egg, then roll in the breadcrumbs, ensuring they are fully coated.

Form the Bites

In a deep skillet or pot, heat the oil over medium-high heat. Fry the mac and cheese bites in batches until golden brown and crispy, about 2-3 minutes on each side. Remove them and drain on paper towels.

Fry the Bites

Serve hot with your favorite dipping sauce.

Macaroni pasta

Cheddar cheese, shredded

Cream cheese, softened

Milk

Butter

Breadcrumbs

Eggs

Black pepper

Garlic powder

Oil for frying

Preheat the oven according to the package instructions for the frozen French fries. Spread the fries out on a baking sheet and drizzle with olive oil, salt, and black pepper.

Prepare the Fries

Bake the fries in the preheated oven for about 20-25 minutes, or until they are crispy and golden brown.

Bake the Fries

Remove the fries from the oven and immediately sprinkle the shredded cheddar cheese over the hot fries. Follow with crumbled bacon, sliced jalapeños, and green onions.

Add the Toppings

Return the loaded fries to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove from the oven and serve hot, drizzled with sour cream on top or on the side.

Frozen French fries

Shredded cheddar cheese

Cooked bacon, crumbled

Green onions, sliced

Sour cream

Jalapeños, sliced

Cut the chicken breast into strips and season with salt, black pepper, paprika, and garlic powder.

Prepare the Chicken

Prepare three bowls: one with flour, one with a beaten egg, and one with bread crumbs.

Set Up Dredging Stations

Coat each chicken strip in flour, dip it into the egg, and then coat it in bread crumbs.

Dredge the Chicken

In a deep skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the breaded chicken strips into the hot oil, frying for about 4-5 minutes on each side or until golden brown.

Fry the Chicken

Remove the chicken tenders from the oil and let them drain on paper towels. Serve hot with your favorite dipping sauce.

Drain and Serve

Chicken breast

Bread crumbs

Paprika

In a skillet over medium heat, add 1 tablespoon of olive oil. Add the chicken breast, season with salt and pepper, and cook until fully cooked through, about 6-7 minutes per side. Remove from heat and let it cool slightly before shredding.

Cook the Chicken

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell pepper, onion, and minced garlic. Sauté until the vegetables are tender, about 5-6 minutes. Season with salt and pepper.

Sauté the Vegetables

On one half of each tortilla, layer shredded chicken, sautéed vegetables, and shredded cheese. Fold the tortilla over to create a half-moon shape.

Assemble the Quesadillas

Wipe the skillet clean and return it to medium heat. Cook each quesadilla for about 3-4 minutes on each side, or until the cheese is melted and the tortillas are golden brown.

Cook the Quesadillas

Cut the quesadillas into wedges and serve with sour cream and salsa on the side.

Shredded cheese (cheddar or mozzarella)

Flour tortillas

Bell pepper (sliced)

Onion (sliced)

Garlic (minced)

Sour cream (for serving)

Salsa (for serving)

Cut the boneless chicken breasts into bite-sized pieces.

In a large bowl, mix together flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper.

Make the Breading

In another bowl, whisk the eggs. Dip each piece of chicken in the egg, then coat with the flour mixture. Shake off excess.

Coat the Chicken

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

Fry the coated chicken pieces in batches for about 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels.

In a large bowl, toss the fried chicken pieces with your choice of sauce until well coated.

Toss in Sauce

Serve immediately with dipping sauce if desired.

Boneless chicken breasts

Cornstarch

Baking powder

Onion powder

Vegetable oil

Buffalo sauce or sauce of choice

Preheat your oven to 400°F (200°C). Pat the chicken wings dry with paper towels and place them in a large bowl.

Prepare the Wings

Add salt, black pepper, and garlic powder to the wings. Toss well to coat evenly.

Season the Wings

Place the wings on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through until crispy.

Bake the Wings

In a saucepan over medium heat, melt the butter. Once melted, stir in the hot sauce and mix well.

Prepare the Sauce

Once the wings are cooked, remove them from the oven and place them in a large bowl. Pour the hot sauce mixture over the wings and toss to coat thoroughly.

Toss the Wings

Serve the Buffalo wings hot with celery sticks and blue cheese dressing on the side.