Sweet Kee’s LLC

Im back at it!! A special thank you to everyone who placed an order!! I promise to give you 110% every time!

Peach cobbler pound cake
Key lime cake
And red velvet

As always , everything is made from scratch and with love.

Sweet Kee’s LLC

May 27, 2023 12pm-5pm

Reservations for tables and VIP sections-
Text 706-267-2045

For preorders text 478-391-5432

***DRINK SPECIALS***

$20 mimosa pitchers
$10 premium cocktails
25% off top shelf

Desserts will be available for purchase as well. You don’t want to miss this!!!

Oxtail ramen created with my oxtail and beef stew seasoning blends! Unfortunately, I will not be able to cater or accept cake orders until 2022. Goods, such as my seasoning blends, will be available online soon. Thank you for your understanding!

It's been a while since I served food in a takeout box! I miss it! Pop up coming soon. Bigger and better💞
(Ny steak strip, crab cakes, shrimp, garlic mashed potatoes, and stuffed mushrooms! )

If you were looking for a sign to make peach cobbler egg rolls, THIS IS IT!! just don't forget to coat them in cinnamon sugar! Quick and easy to make. It's like a churro and a peach cobbler got together and made a baby!! 10/10 will try again!

Feeling tropical!! How about a little surf and turf?

Oxtail Rasta pasta!

And blackened mahi-mahi topped with bourbon maple glaze, served over garlic and herb risotto with a side of mixed vegetables and grilled pineapples🙂

Planning a pop up in Atlanta real soon. Long overdue!! Feel free to drop menu suggestions.

Fruity pebble Belgian waffles with crispy buttermilk chicken tenders!!!!

Hey y'all!! Decided to try something different in the kitchen tonight. Birria tacos! Enjoy 💕💕

Hey guys! I'm now doing food reviews. This is for those of you who ask for restaurant recommendations. 💕💕 If you haven't tried breakfast at Barney's in Atlanta, try it NOW! And yes, I'm still cooking!! 🙂 Follow sweetkeesllc on Instagram

It's ok to experiment in the kitchen! Sometimes I just raid my fridge and throw on whatever I can find! I'm not sure what to call this meal but I'll be sure to include it in my ebook! Blackened salmon with shrimp over mushrooms, spinach, shallots, and bell peppers with a cajun sauce.

Gumbo and honey butter biscuits!! Perfect for winter 💙

Paint n sip + brunch ( catered by Sweet Kee’s) + mimosas= perfect date! Pictured below: buttermilk biscuits: French toast, turkey sausage, bacon, breakfast potatoes, grapes, raspberries, blueberries, and strawberries.

Happy Wednesday!!! Here’s a picture of an item offered on my menu! Lemon and herb fettuccine! Hand made fettuccine, farm raised chicken, shrimp from the local seafood market, homemade Alfredo, and fresh herbs& lemon! *chef’s kiss* enjoy!!

Hey y’all!! Hope you’re enjoying your Tuesday! Here’s a lemon berry Bundt cake I made last night to brighten up your timeline!

My work from this week! Buttermilk deep fried cajun salmon with shrimp and steamed broccoli over linguini. Honey buttermilk biscuits and smothered turkey wings!!!

Happy Sunday!! Whatever diet you’re on.. forget about it! Treat yourself!

Pictured above: pot roast w/ veggies, white rice, greens, 6 cheese Mac and cheese, fatback and Hoppin John’s peas!

For those who love soft cookies with crispy edges, this recipe is for you.

Browned Butter Chocolate Chip Cookies
Yields 12 large cookies
Ingredients:
1 stick of unsalted butter
3/4 cup of Brown sugar
1/2 cup of Granulated sugar
1 teaspoon of Salt
1 teaspoon of Vanilla extract
1 large Egg
1 3/4 cup of Flour
1 teaspoon of Baking soda
4 oz milk chocolate chips
3.5 oz milk chocolate bar (chopped)

Directions:
1. In a skillet, melt butter until it becomes a golden brown color.
2. In a large bowl, whisk together the sugars, salt, and browned butter until it becomes a paste.
3. Beat in the egg and vanilla extract into the mixture
4. In a separate bowl, sift flour and baking soda together.
5. Add flour mixture by folding it into the wet ingredients. *do NOT over mix*
6. Add chocolate chips and chopped chocolate bar.
7. Refrigerate for 20 mins
8. Preheat oven to 350. Line pan with parchment paper. Use a ice cream scoop to scoop even amounts of dough. Place dough approximately 3in apart on parchment paper. Bake cookies for 10-14 mins

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