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November 13th-17th (specials)

Happy Monday!

This week brings some snow and cooler weather, stay warm with some coffee and hot chocolate from Java. Also swing on in for some comfort food to ease the pain of the cold and snow.

This weeks specials:

Monday: Hot ham & cheese on a pretzel bun with french fries

Tuesday: General TSO's add egg roll for $1.00

Wednesday: Manicotti with bread sticks

Thursday: Turkey, Mashed potatoes, gravy, stuffing and corn

Friday: Chicken drummy basket

Since we are approaching Thanksgiving, we thought we would share with you one of our favorite Thanksgiving recipes:

Pumpkin pie bites:

We love this recipe because, sometimes those pie pieces can be too big or you just want one bite. These little guys are the perfect bite and amount.


- Homemade all butter pie crust or 2 pre-made ready to roll pie crusts

- 1 (8oz) package cream cheese, room temperature

- 1 cup pumpkin puree

- 1/2 cup sugar

- 2 eggs + one egg for egg wash

- 1tsp of vanilla

- 1 tsp of pumpkin pie spice

- whipped cream


1. preheat oven to 350 degrees

2. Grease and flour or use nonstick cooking spray -- a mini muffin pan (set aside)

3. Roll the dough or pie crust out on a floured surface with a floured rolling pin

4. Using a round cookie or biscuit cutter (around 3" in diameter) and cut at least 24 round out (12 rounds of each pie crust if using store bough pie crust)

5. Carefully press in each round into the muffin tin. Use your fingers to round the ends into a pie crust

6. Brush egg wash from one of the eggs to the top edges of each pie

7. Use an electric beater and mix the cream cheese and sugar until smooth. Add eggs one at a time, mixing till each is combined

8. Beat in pumpkin puree till combined. Stir in pumpkin pie spice and vanilla

9. Spoon the mixture into the crusts, almost to the top

10. Bake 15 to 20 minutes or until golden around the edges (they will look puffy when they first come out, they will sink back down when cooling)

11. Remove from oven and let cool, or chill in the fridge for about 30 minutes

12. Top with whip cream and sprinkle pumpkin spice on top. Keep refrigerated

13. Enjoy


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