Frappuccino

Iced Coffee

Milkshake - Cookies & Cream

Milkshakes - Vanilla, Chocolate & Strawberry

Chocolate Chunk Cookie

Cheesecake on a Stick

Cajun Fries

Pickle Chips

Hash-Browns

Garlic Parmesan Fries

Breakfast Club - Bacon or Sausage

Breakfast Wrap

Mushroom Veggie

Monty

Cheddar Bacon Burger

Original Cheese Burger

3 Piece Fish & Chips

Kid's Grilled Cheese

Impossible Burger

Mushroom Veggie Burger

Chicken Bacon Cheddar

Crispy Chicken Club

Spicy Ultimate Crunch

Buffalo Chicken

Brew 1 cup of strong coffee and let it cool to room temperature.

Brew Coffee

In a blender, combine the cooled coffee, milk, sugar, ice, chocolate syrup, and vanilla extract. Blend until smooth and frothy.

Blend Ingredients

Pour the frappuccino into a glass and top with whipped cream. Drizzle extra chocolate syrup on top if desired.

Serve

Brewed Coffee

Milk

Sugar

Whipped Cream

Chocolate Syrup

Vanilla Extract

Brew 2 cups of your favorite coffee and allow it to cool to room temperature.

In a large glass or pitcher, combine the cooled coffee, milk, sugar, and vanilla extract. Stir until well mixed.

Mix Ingredients

Fill a glass with ice cubes and pour the coffee mixture over the ice.

Add Ice

Drizzle chocolate syrup over the top as desired and stir before serving.

Garnish

coffees

milk

ice cubes

sugar

vanilla extract

chocolate syrup

In a blender, combine the vanilla ice cream and milk. Blend until smooth and creamy.

Blend the Base

Add the chocolate sandwich cookies to the blender. Pulse a few times until the cookies are broken up and well incorporated, but still chunky.

Add the Cookies

Pour the milkshake into tall glasses. Top with whipped cream, a drizzle of chocolate syrup, and marshmallows if desired.

Serve immediately with a straw and enjoy your delicious Cookies & Cream Milkshake!

Enjoy!

vanilla ice cream

chocolate sandwich cookies

whipped cream

marshmallows (optional)

In a blender, combine 2 cups of vanilla ice cream and 1 cup of milk. Blend until smooth and creamy. Pour into a glass and top with whipped cream.

Vanilla Milkshake

In a blender, add 2 cups of vanilla ice cream, 1 cup of milk, and 2 tablespoons of chocolate syrup. Blend until smooth. Pour into a glass and garnish with chocolate shavings and whipped cream.

Chocolate Milkshake

In a blender, combine 2 cups of vanilla ice cream, 1 cup of milk, and 1 cup of strawberries. Blend until smooth. Pour into a glass and top with whipped cream and sliced strawberries.

Strawberry Milkshake

Vanilla Ice Cream

Strawberries

Chocolate Shavings

Strawberry Slices

Preheat the Oven

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

Mix Dry Ingredients

In a large mixing bowl, beat together 1 cup of unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed brown sugar until light and fluffy.

Cream Butter and Sugars

Add 1 large egg, 1 large egg yolk, and 2 tsp of vanilla extract to the butter mixture. Mix until well combined.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Combine Wet and Dry Ingredients

Gently fold in 2 cups of semi-sweet chocolate chunks into the dough.

Fold in Chocolate Chunks

Using a cookie scoop or tablespoon, drop dough rounds onto a lined baking sheet, spacing them about 2 inches apart.

Scoop the Dough

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Bake

Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cool

All-purpose flour

Baking soda

Salt

In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until combined. Add the eggs one at a time, mixing well after each addition.

Make the Cheesecake Filling

In a separate bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of a lined 9x9 inch baking pan.

Prepare the Graham Crust

Pour the cheesecake filling over the graham cracker crust. Bake in a preheated oven at 325°F (160°C) for 30-35 minutes or until the center is set. Let it cool completely.

Combine and Bake

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Cut into squares and insert popsicle sticks into each piece.

Chill and Cut

Optionally, dip the cheesecake squares in melted chocolate and sprinkle with toppings like crushed nuts or sprinkles. Enjoy your cheesecake on a stick!

Cream cheese

Granulated sugar

Vanilla extract

Eggs

Graham cracker crumbs

Butter, melted

Wash and peel the Russet potatoes. Cut them into evenly sized fries, about 1/4 inch thick. Rinse the cut fries in cold water to remove excess starch.

Prepare the Potatoes

Soak the cut fries in cold water for at least 30 minutes to help achieve crispiness.

Soak the Fries

Drain the fries and pat them dry with paper towels to remove any excess moisture.

Dry the Fries

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

Heat the Oil

Carefully add the fries to the hot oil in batches, frying them for about 5-7 minutes or until golden and crispy. Remove them with a slotted spoon and drain on paper towels.

Fry the Potatoes

While the fries are still hot, sprinkle them with Cajun seasoning and salt. Toss to coat evenly.

Season the Fries

Transfer the seasoned fries to a serving platter, garnish with fresh parsley, and serve hot.

Garnish and Serve

Russet potatoes

Vegetable oil

Cajun seasoning

Fresh parsley (for garnish)

Wash the cucumbers thoroughly. Slice them into thin rounds using a sharp knife or a mandoline for even thickness.

Prepare the Cucumbers

In a medium saucepan, combine the white vinegar, water, salt, and sugar. Heat the mixture over medium heat until the salt and sugar dissolve completely.

Make the Pickling Brine

Remove the brine from heat and add the garlic cloves, dill weed, black peppercorns, and red pepper flakes. Stir to combine.

Add Spices

Place the cucumber slices in a jar or a bowl. Pour the warm brine over the cucumbers, ensuring they are fully submerged.

Combine Cucumbers and Brine

Allow the mixture to cool to room temperature. Once cooled, seal the jar or cover the bowl and refrigerate for at least 24 hours before serving for the best flavor.

Cool and Refrigerate

Cucumbers

White vinegar

Water

Garlic cloves

Dill weed

Black peppercorns

Red pepper flakes

Peel the Russet potatoes and grate them using a box grater or food processor. Rinse the grated potatoes under cold water to remove excess starch, then drain and pat dry with paper towels.

If using, finely chop the onion and set it aside.

Prepare the Onion (Optional)

In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

Add the grated potatoes to the skillet, spreading them out evenly. Season with salt and pepper. If using, sprinkle the chopped onions over the top. Cook for about 5-7 minutes until the bottom is golden brown and crispy.

Cook the Hash-Browns

Carefully flip the hash-browns using a spatula and cook for an additional 5-7 minutes on the other side until golden brown and crispy. Adjust the heat as necessary to prevent burning.

Flip and Finish Cooking

Once cooked, transfer the hash-browns to a plate lined with paper towels to drain excess oil. Serve hot, and enjoy!

Black pepper

Onion (optional)

Wash and peel the russet potatoes. Cut them into thick fries, about 1/4 inch wide.

Cut the Potatoes

Place the cut fries in a large bowl of cold water and soak for at least 30 minutes to remove excess starch.

Drain the water and pat the fries dry with paper towels to ensure they are as dry as possible.

In a large pot, heat the vegetable oil to 350°F (175°C). You can use a thermometer to check the temperature.

Carefully add the dried fries to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes per batch.

Remove the fries from the oil and drain on paper towels. While still hot, sprinkle with salt, garlic powder, and half of the grated Parmesan cheese.

Drain and Season

Transfer the fries to a serving dish, sprinkle with the remaining Parmesan cheese and fresh parsley before serving.

Garlic powder

Parmesan cheese, grated

Fresh parsley, chopped

In a large skillet over medium heat, cook the bacon or sausage until golden brown and crispy. Remove and drain on paper towels.

Cook the Bacon or Sausage

In the same skillet, crack the eggs and season with salt and pepper. Cook to your desired doneness (sunny side up, scrambled, etc.).

Prepare the Eggs

While the eggs are cooking, toast the bread slices in a toaster or on a skillet with butter until golden brown.

Toast the Bread

On each slice of toast, layer the cooked bacon or sausage, followed by the cooked eggs, and top with shredded cheddar cheese. Serve immediately.

Assemble the Breakfast Club

Bacon or Sausage

Cheddar Cheese

Bread (for toast)

Butter

Black Pepper

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes.

Prepare the Filling

In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture into the skillet with the vegetables. Cook, stirring gently, until the eggs are fully cooked, about 3-5 minutes. Stir in the shredded cheddar cheese until melted.

Scramble the Eggs

Lay a tortilla flat on a plate. Spoon half of the egg and vegetable mixture onto the center of the tortilla. Add salsa to taste. Fold the sides of the tortilla over the filling, then roll it up from the bottom to create a wrap.

Assemble the Wraps

Cut the wrap in half, if desired, and serve warm. Enjoy your breakfast wrap!

Large flour tortillas

Cheddar cheese, shredded

Bell pepper, diced

Onion, diced

Olive oil

Salsa

Wash and slice the mushrooms, dice the bell pepper and zucchini, chop the onion, and mince the garlic.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.

Sauté the Vegetables

Add the sliced mushrooms, diced bell pepper, and zucchini to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

Add the Remaining Vegetables

Stir in the salt, black pepper, dried oregano, and fresh parsley. Cook for another 2 minutes and then remove from heat.