Author: Cornerstone Family Restaurant

Pecan Pie Recipe for the Holidays

Yes it’s that time of year already to start thinking about what we’re going to be serving at our tables for those delicious holiday meals. We’ll get to plenty of the main course meal recipes in future posts but we wanted to start off with our favorite course, dessert. One of our favorite desserts has got… Read more »

World Series Baseball Party Recipes

Baseball fans, are you ready? Tonight is Game 3 of the World Series! If you didn’t already know, this year, the Chicago Cubs are taking on the Cleveland Indians. It’s sure to be a series of exciting games, so why not host a party to cheer on the Cubs to victory? Here are some fan favorite recipes… Read more »

NEW LOOK at Cornerstone Family Restaurant

We have an exciting new look taking place at the restaurant. We’ve done some re-decorating along with a new menu update. Look below at the photos and come on in to see them all for yourself. Other new items that we have in are Pumpkin Bagels, Old Fashioned Oatmeal Cake, Butter Pecan Cheesecake Bars, and Bacon-Onion-Ranch Burgers…. Read more »

14th Annual Mark Linder Walk for the Mind

We wanted to share some news about an event that is happening this Saturday, September 24th, 2016. Below is some information on the event. Walk up registration is from 7:30Am – 9:15AM and the event begins at 9:30AM. Entry fee is $20 for adults, $10 for kids 10 and under, and Free for Survivors. This is… Read more »

When to Pick and How to Use Zucchini

According to www.veggiegardener.com, most zucchini varieties are ready to pick when they reach lengths around six to twelve inches long. They can be longer or shorter depending on your variety and preferences. I try to stick to the “pick early, pick often” rule to encourage more production. The zucchini should be a dark green color… Read more »

Italian Sausage and Vegetable Medley Special

We are now offering a new Nightly Dinner Special, served after 4pm, on Monday-Thursday and Saturdays.  It’s a Homemade Italian Sausage & Vegetable Medley made with: sweet peppers, onions, portabella mushrooms, squash, tomatoes, and zucchini.  It’s served on a bed of seasoned rice and with a corn muffin. Our Aunt Debi was visiting this summer and introduced it… Read more »