Saturday, December 31, 2011

Happy New Year from Berry Springs Lodge!

Happy NEw Year 2012!Happy New Year

 

We would like to wish everyone a very Happy & Safe New Years Celebration!  Have a Blessed New Year! We hope to see each of you very soon!

Patrick, Sue, Family & Staff

Pigeon Forge: 11th Annual Saddle Up!

sattle upFebruary 24-27: Pigeon Forge: 11th Annual Saddle Up!
Our celebration of the American West features concerts by western musicians and cowboy poets, a chuckwagon cook-off, cowboy church, western swing dance and more. (865) 453-8574

Friday, December 30, 2011

Chocolate Hazelnut Fruit Crepes


choc hazelnut fruit Crepe


Chocolate Hazelnut Fruit Crepes


Ingredients



  • 1 cup chocolate hazelnut spread

  • 4 crepes*

  • 4 bananas, sliced

  • 1 (7 ounce) can pressurized whipped cream




Directions



  1. Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.


Thursday, December 29, 2011

Sevierville: Bass Pro Boat Show and Workshop

February 11-20: Sevierville: Bass Pro Boat Show and Workshop
Tips, tricks, tackle and more--Bassmaster Elite Pro Otto DeFoe. Crafts for kids on both weekends. For more information please call (865) 932-5617.

bass pro shop

Wednesday, December 28, 2011

Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato


Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato


One more way to get your good luck Black Eyed Peas are said to bring all year long! black eyed peas & Sweet Potatos


Ingredients



  • 1/2 red bell pepper

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 1 celery stalk, chopped

  • 2 cloves garlic, minced

  •  

  • 1 cup water

  • 1 cup vegetable broth

  • 3 plum tomatoes, chopped

  • 1 (15 ounce) can black-eyed peas, drained and rinsed

  • 1 (15 ounce) can sweet potatoes, drained and cut into chunks

  •  

  • 1 tablespoon brown sugar

  • 1 1/2 teaspoons cinnamon

  • 1/8 teaspoon cayenne pepper

  • 1/4 teaspoon crushed red pepper flakes

  •  

  • 1 bay leaf

  • 1 pinch dried thyme

  • 1 pinch dried basil

  • 1 pinch dried oregano

  • 1 pinch dried rosemary

  •  

  • 1 pinch garlic powder

  • 1 pinch onion powder

  • 1 pinch mustard powder

  •  

  • 1 pinch cumin

  • 1 pinch coriander

  •  

  • salt and cracked black pepper to taste

  • 2 tablespoons chopped fresh parsley




Directions



  1. Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.

  2. Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.

  3. Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.

  4. Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.


Tuesday, December 27, 2011

Pigeon Forge: Titanic's Sweetheart Month

February 1-March 1: Pigeon Forge: Titanic's Sweetheart Month
Valentine's Day will be celebrated all 28 days of February! Wedding Renewal Ceremonies are available by reservation only.

 Call for details. 1-800-381-7670titanic photos

Monday, December 26, 2011

Good Luck Black Eyed Peas Salsa


Good Luck Black Eyed Peas Salsa


If you are not a big fan of Black Eyed Peas this is a great alternative and you still get the good luck it is said to bring all year in appetizer form! I suggest you give it a try, Delicious!

black eye pea salsa

Ingredients



  • 1 (15.5 ounce) can black-eyed peas

  • 1 cup chopped pickled jalapeno peppers

  • 1 (4 ounce) jar pimento peppers, drained and chopped

  • 1 (8 ounce) jar mushrooms, drained and diced

  • 1/2 cup chopped celery

  • 1/2 cup chopped onion

  • 1/2 cup olive oil

  • salt and pepper to taste




Directions



  1. Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper.


Sunday, December 25, 2011

Merry Christmas from Berry Springs Lodge

Merry Christmas from Berry Springs Lodge

We want to wish everyone a very Merry Christmas and a Happy New Year! From Patrick, Sue, Family & StaffChristmas 2011 007



 

Friday, December 23, 2011

Merry Christmas Eve from Berry Springs Lodge

Merry Christmas Eve From our home to your!

We would like to wish everyone a Happy Christmas Eve! We hope everyone reading our blogs has a wonderful Holiday with Family and Friends! God Bless you all!

From Patrick, Sue, Family & StaffChristmas at the Lodge

Thursday, December 22, 2011

Berry Springs After Christmas Turkey Pot Pie


After Christmas Turkey Pot Pie


Ingredients



  • 1 cup sliced carrotsturkey pot pie

  • 1 cup finely chopped onion

  • 1/2 cup chopped celery

  • 1/2 teaspoon dried thyme

  • 1/8 teaspoon pepper

  • 3 tablespoons butter or margarine

  • 2 cups cubed cooked turkey

  • 1 tablespoon all-purpose flour

  • 1 (10.75 ounce) can condensed golden mushroom soup, undiluted

  • 1 cup frozen cut green beans, cooked and drained

  • 1 Pastry for double-crust pie (9 inches)

  • 1 tablespoon milk




Directions



  1. In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.


Wednesday, December 21, 2011

Gatlinburg: Tennessee Winter Special Olympics

January 30-February 2: Gatlinburg: Tennessee Winter Special Olympics
Watch and cheer as Special Olympics athletes compete for the gold in their annual Winter Olympics day.









Watch and cheer as Special Olympics athletes compete for the gold in their annual Winter Olympics day. Events include snow skiing, ice skating and snowboarding.
Website/Link: For more Infohttp://www.obergatlinburg.com

gat

 

Tuesday, December 20, 2011

Santas Chocolate Thumbprint Cookies


Santas Chocolate Thumbprint Cookies


Ingredients



  • 1 cup butter, softenedthumbprint cookies

  • 3/4 cup white sugar

  • 3/4 cup corn syrup

  • 1 egg

  • 1 teaspoon vanilla extract

  • 3 1/2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon ground cinnamon

  • 1 (11 ounce) package white chocolate chips

  • 1 (1.4 ounce) bar chocolate covered English toffee, chopped

  • 1 (4 ounce) jar maraschino cherries, halved




Directions



  1. Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.

  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.

  5. Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.


Monday, December 19, 2011

Pigeon Forge: Titanic's First Pigeon Forge Professional Ice Carving Competition

January 22: Pigeon Forge: Titanic's First Pigeon Forge Professional Ice Carving Competition
At the Titanic Museum in Pigeon Forge. Call for details. 1-800-381-7670

titanic Ice carving

Sunday, December 18, 2011

Berry Springs Carmel Pretzel Turtle Candies


Carmel Pretzel Turtle Candies


Ingredients



  • 20 small mini pretzelspretzel candies

  • 20 chocolate covered caramel candies

  • 20 pecan halves




Directions



  1. Preheat oven to 300 degrees F (150 degrees C).

  2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.

  3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.


Saturday, December 17, 2011

Pigeon Forge: 21st Annual Wilderness Wildlife Week

January 8-15: Pigeon Forge: 21st Annual Wilderness Wildlife Week™
Pigeon Forge's ultimate Smoky Mountain experience, this eight-day, award-winning event with classes, lectures, workshops and daily hikes into Great Smoky Mountains National Park. (865) 453-8574Wildlife week

Friday, December 16, 2011

Egg Nog French Toast


Egg Nog French Toast


Ingredients



  • 2 eggs, beaten slightlyEgg Nog French Toast

  • 1 1/2 cups eggnog

  • 1 1/2 tablespoons ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 12 slices French bread




Directions



  1. Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.

  2. Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.

  3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.

  4. Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.


Thursday, December 15, 2011

Winterfest Pigeon Forge Trolley Tour Of Lights

Winterfest Pigeon Forge Trolley Tour Of LightsPF Winterfest

January 3-14: Pigeon Forge: Winterfest Trolley Tour of Lights
Tours start at 6:30PM and run Monday - Friday only, costs $5 per person. (865) 453-6444

Wednesday, December 14, 2011

Candy Cane Hot Cocoa


Candy Cane Hot Cocoa


Ingredients



  • 4 cups milkcandy cane cocoa2

  • 3 (1 ounce) squares semisweet chocolate, chopped

  • 4 peppermint candy canes, crushed

  • 1 cup whipped cream

  • 4 small peppermint candy canes




Directions



  1. In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.


Tuesday, December 13, 2011

Gatlinburg Winterfest Trolley Tour of Lights

If you have'nt visited our area during the Winterfest it is a beautiful sight to see! gat tour of lights

January 1-30: Gatlinburg: Trolley Ride of Lights
Visitors can soak up the spirit of the season from the comfort of a Gatlinburg Trolley by taking the relaxing Gatlinburg Winter Magic Trolley Ride of Lights. These popular guided excursions.

Monday, December 12, 2011

Pumpkin Maple Pie Supreme


Pumpkin Maple Pie Supreme


Ingredientspumpkin pie



  • 1 small sugar pumpkin

  • 3/4 cup packed brown sugar

  • 1 1/4 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon ground allspice

  • 1/2 teaspoon salt

  • 2/3 cup real maple syrup

  • 1 1/4 cups half-and-half cream

  • 1 teaspoon all-purpose flour

  • 3 eggs

  • 1 (9 inch) unbaked pie shell




Directions



  1. Preheat oven to 375 degrees F (190 degrees C)

  2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.

  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.


Saturday, December 10, 2011

Gingerbread Waffles


Gingerbread Waffles


Ingredientsgingerbread waffels



  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon ground ginger

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon dry mustard

  • 1/4 teaspoon salt

  • 1/3 cup packed brown sugar

  • 1 egg, separated

  • 3/4 cup buttermilk

  • 1/4 cup molasses

  • 3 tablespoons butter or margarine, melted

  • 1/3 cup chopped raisins

  • 1/8 teaspoon cream of tartar




Directions



  1. In a bowl, combine flour, baking powder, ginger, cinnamon, allspice, baking soda, mustard and salt; set aside. In a large mixing bowl, beat brown sugar and egg yolk until fluffy. Add buttermilk, molasses and butter; stir into dry ingredients just until combined. Add raisins. In a small bowl, beat egg white and cream of tartar until soft peaks form. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.


Friday, December 9, 2011

Gatlinburg New Years Eve Celebration

Gatlinburg New Years Eve Celebrationspace needle

If you’re in Sevierville for New Year’s Eve, head on over to Gatlinburg for the area’s most spectacular New Year’s display.  Gatlinburg’s space needle in the middle of downtown is where all the action takes place around 11 pm Friday. Vendors will be  handing out free party favors such for everyone who chooses to brave the crowds downtown in search of a memorable close to 2010. At midnight the ball will drop from the top of the space needle and fireworks will light up the night as everyone in the streets celebrate New Years in Gatlinburg, TN.

Thursday, December 8, 2011

Turkey Soup


Left overs from Christmas Dinner Ideas!


Turkey Soup

Ingredientsturkey soup



  • 6 cups turkey pan drippings, fat skimmed

  • 8 cups water

  • 2 turkey legs

  • 2 cloves garlic, crushed

  • 1 bay leaf

  • 1/2 teaspoon dried thyme

  • ground black pepper to taste

  • 1/4 cup all-purpose flour

  • 1/2 cup milk

  • 2 cups cubed cooked turkey

  • 6 red potatoes, diced

  • 1/2 onion, quartered and sliced

  • 3 carrots, sliced

  • 2 stalks celery, sliced




Directions



  1. In a large stock pot, stir together the turkey drippings, water, turkey legs, garlic, bay leaf, thyme, and black pepper. Bring to a boil, reduce heat to a simmer, and cover the pot; simmer until the turkey meat is starting to fall from the bones, about 30 minutes. Remove turkey legs, and pick the meat from the bones; return the leg meat to the soup.

  2. Whisk 1/4 cup of flour with 1/2 cup of milk in a bowl until smooth, and stir the mixture into the soup. Return soup to simmer, stirring constantly, and cook until thickened, about 30 more minutes. Mix in the cubed cooked turkey meat, red potatoes, onion, carrots, and celery; cover the pot again, and simmer until the celery is tender, about 30 more minutes.


Wednesday, December 7, 2011

2012 New Years Eve Party at Ripley's Aquarium Gatlinburg

New Years Eve Party2012-nye-dance

11th Annual Dance with the Sharks at the Ripley's Aquarium in Gatlinburg TN 888-240-1358 or 865-430-2156 to reserve your tickets today! 

  $149.99 per couple Single $ 79.99 and

child  ages 3-17 $25.99

Kevin Mcguire & friends

Heavy Hors d' oeuvres 9pm-11pm

Champagne Toast

Personal Souvenir Photo

Gatlinburg Fireworks at Midnight

 

Tuesday, December 6, 2011

Sausage Casserole Berry Springs Lodge


Sausage Casserole


sausage casserole


Ingredients



  • 1 pound sage flavored breakfast sausage

  • 3 cups shredded potatoes, drained and pressed

  • 1/4 cup butter, melted

  • 12 ounces mild Cheddar cheese, shredded

  • 1/2 cup onion, shredded

  • 1 (16 ounce) container small curd cottage cheese

  • 6 jumbo eggs




Directions



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.

  2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

  3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

  4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.


Monday, December 5, 2011

Berry Springs Lodge Gift Certificate Special

" Christmas Gift Certificate Special"


Merry Christmas 


Purchase a "TWO" night Weekday (Sun -Thurs) Gift Certificate to be used March 1st, 2012 to September 31st, 2013 and save up to $180 off the regular rate..


Regular Rate: Special:


Standard Room: $395.00 $250.00 Includes Tax


Fireplace Room: $440.00 $300.00 Includes Tax


Hot Tub Room: $485.00 $325.00 Includes Tax


Deluxe Suite: $530.00 $350.00 Includes Tax


Not valid with any other specials, offers, weekends, October or holidays.


CLICK HERE TO ORDER ONLINE

Thursday, December 1, 2011

Berry Springs Apple, Pecan, Cornbread Dressing


Ingredients



  • 1 (9x9 inch) pan cornbread, cooled and crumbleddressing-sl-366635-l

  • 4 cups herb-seasoned dry bread stuffing mix

  • 2 tablespoons chopped fresh parsley

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 3/4 cup butter

  • 1 cup chopped celery

  • 1 cup chopped onion

  • 2 cups apple juice

  • 2 cups chopped apples

  • 3 eggs

  • 1/2 cup chopped pecans




Directions



  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.

  2. In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.

  3. In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish.

  4. Bake for 30 to 35 minutes.


Wednesday, November 30, 2011

Christmasfest at the Opry In Pigeon Forge

pigeon forge christmasChristmasfest at the Opry  -

The Christmas festival, located in front of the new Smoky Mountain Opry will feature a huge outdoor ice skating rink, Ferris wheel, Christmas Carousel, and other family friendly rides. Santa Claus, live reindeer, an outdoor synchronized Christmas Light Show and a choreographed indoor Laser Light Show, food vendors, an Arts and Crafts Christmas Village, horse drawn carriage rides, Santa train rides, and S’mores Pit all complete the new “ChristmasFest at the Opry” scheduled to open Nov. 1 and run through Dec. 31

Tuesday, November 29, 2011

Berry Springs Christmas Cake


Unforgettable Christmas Cake!589625-christmas-cake


Ingredients



  • 2 (8 ounce) containers candied cherries

  • 1 (8 ounce) container candied mixed citrus peel

  • 2 cups raisins

  • 1 cup dried currants

  • 1 cup dates, pitted and chopped

  • 2 (2.25 ounce) packages blanched slivered almonds

  • 1/2 cup brandy

  • 1/2 cup all-purpose flour

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cloves

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1 cup butter

  • 2 cups packed brown sugar

  • 6 eggs

  • 3/4 cup molasses

  • 3/4 cup apple juice




Directions



  1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.

  2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.

  3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.

  4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container


Monday, November 28, 2011

Gatlinburg’s 36th annual Fantasy of Lights Christmas Parade

Gatlinburg’s 36th annual Fantasy of Lights Christmas Parade will showcase Ripley's Aquarium of the Smokies and one of the City’s largest and best known attractions families, Ripley’s Entertainment.gatlinburg parade

Sharky and Sharkette of Ripley’s Aquarium of the Smokies will serve as the Parade’s Grand Marshals as it travels through downtown Gatlinburg on Friday, December 2 starting at 7:30 p.m. to the cheers of an anticipated crowd of more than 80,000 spectators.

Earlier this year, Ripley’s won an International Festival and Events Association Pinnacle award for Best Sponsor for Gatlinburg Special Events. The award recognized Ripley’s continued support of all of Gatlinburg’s events and community activities. 

The Ripley’s Family includes the Believe It or Not Odditorium, Guinness World Records Museum, Davy Crockett Mini Golf, Ripley’s Haunted Adventure, Ripley’s Marvelous Mirror Maze & Candy Factory, Ripley’s Moving Theater and, of course, the award-winning Ripley’s Aquarium of the Smokies. Today, nearly 40 years after the company arrived in Sevier County, one can find a sampling of every Ripley's venue in this family destination. In fact, Gatlinburg now boasts the largest concentration of Ripley's businesses in the world.

The “Fantasy of Lights” Parade also won a Gold designation in the International Festival and Events Association Pinnacle Awards for its television production from last year.

Distinguished entries in this year’s parade include the world-famous Oscar Mayer Wienermobile. The first Wienermobile was designed by Carl Mayer, nephew of Oscar Mayer, in 1936. The Wienermobile itself is 24 hot dogs high, 60 hot dogs long, 18 hot dogs wide and weighs 140,500 hot dogs.

The parade excitement for young and old also includes more than 100 parade entries, over a dozen marching bands from Tennessee, North Carolina, Virginia, Georgia, and Alabama, and giant helium balloons taking to the streets.

Santa’s Autograph Party cranks up at 6 p.m. at Riverbend Mall, in the midst of the main viewing area for the parade at Traffic Light #3. The parade begins at Traffic Light #1A on Hwy 321 at 7:30 p.m. and ends about an hour-and-a-half later at Traffic Light #10.

Sunday, November 27, 2011

Berry Springs Traditional EggNog

eggnogIngredients

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ 1/2 cups sugar
3/4 cup brandy
2 teaspoons ground nutmeg

Traditional Eggnog Directions


In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ 1/2 teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.

Saturday, November 26, 2011

Santa Hustle Half-Marathon in Sevierville

5K Marathon in Sevierville

Santa Hustle Half-Marathon  - Adrenaline Sports Management presents the First Annual Santa Hustle Half-Marathon and 5K run and walk at Wilderness at the Smokies Hotel & Waterpark Resort, Sevierville, TN. The race will take place on December 11, 2011 at 9:00 am. This great, winter-themed Half-Marathon and 5K, will provide every participant with a FREE SANTA HAT, BEARD, & CUSTOMIZED SHIRT to wear while running either 13.1 or 3.1 miles. Everyone will love the Holiday decorations, the Christmas music and After Party offering a buffet of food and plenty to drink! 5k

Friday, November 25, 2011

Berry Springs German Chocolate Fudge


German Chocolate Fudge!


YUMMY!German-Chocolate-Fudge-Recipe


Ingredients



  • 2 cups semisweet chocolate chips

  • 12 (1 ounce) squares German sweet chocolate

  • 1 (7 ounce) jar marshmallow creme

  • 4 1/2 cups white sugar

  • 2 tablespoons butter

  • 1 (12 fluid ounce) can evaporated milk

  • 1/8 teaspoon salt

  • 2 cups chopped pecans



Directions




  1. Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.

  2. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.

  3. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.

  4. Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.


Thursday, November 24, 2011

49th AnnualSevierville Christmas Parade

Sevierville Christmas Parade 2011

Santa will be there!

Sevierville's 49th Annual Christmas Parade  - A traditional hometown parade with baton twirlers, pageant winners, marching bands and floats leading up to the appearance of the Grand Marshal-Santa Claus! Parade begins at 11am and can best be viewed on Forks of the River Parkway and Court Avenue in historic downtown Sevierville, TN.Sevierville christmas

Wednesday, November 23, 2011

Berry Springs Gingerbread Cookies!


Gingerbread Cookies


Ingredientsgingerbread_man_ahero



  • 1/2 cup margarine

  • 1/2 cup sugar

  • 1/2 cup molasses

  • 1 egg yolk

  • 2 cups sifted all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ginger

  • 1/2 teaspoon ground nutmeg




Directions



  1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

  2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

  3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.


Tuesday, November 22, 2011

New Gatlinburg's New Year's Eve Fireworks Show and Ball Drop

New Year's Eve Fireworks Show and Ball Drop  -gatlinburg-tennessee-new-years-fireworks

Dec. 31st

For the 24th straight year, the Space Needle area at traffic light #8 comes alive at the stroke of midnight with a fabulous fireworks show. Features free party favors and live entertainment.

“Best New Year’s Eve Show in the South.” (800) 568-4748

Tuesday, November 1, 2011

Sevierville's 49th Annual Christmas Parade

Sevierville's 49th Annual Christmas Parade -

Dec. 3rdsanta

 A traditional hometown parade with baton twirlers, pageant winners, marching bands and floats leading up to the appearance of the

Grand Marshal – Santa Claus!

Parade begins at 11:00 a.m. and can best be viewed on Forks of the River Parkway and Court Avenue in historic downtown Sevierville, TN.

paradeband_box

Monday, October 31, 2011

Gatlinburg's 36th Annual Fantasy of Lights Christmas Parade

Gatlinburg's 36th Annual Fantasy of Lights Christmas Parade 

Dec 2ndgatlinburg parade

 This popular Christmas parade in downtown Gatlinburg is recognized as one of the very best by the International Festival and Events Association. Parade features lighted floats, marching bands, equestrian units and helium balloons.

Parade begins at 7:30 p.m. at Traffic Light #1A and continues through downtown to Light #10.

Designated a Top 20 event by Southeast Tourism Society. 

 (800) 568-4748frosty parade gat

Sunday, October 30, 2011

Pumpkin Maple Pie Surprise!


Pumpkin Maple Pie Surprise!


Ingredientspumpkin maple pie



  • 1 small sugar pumpkin

  • 3/4 cup packed brown sugar

  • 1 1/4 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/8 teaspoon ground allspice

  • 1/2 teaspoon salt

  • 2/3 cup real maple syrup

  • 1 1/4 cups half-and-half cream

  • 1 teaspoon all-purpose flour

  • 3 eggs

  • 1 (9 inch) unbaked pie shell




Directions



  1. Preheat oven to 375 degrees F (190 degrees C)

  2. Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.

  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.

  5. Serve Warm with a big scoop of Vanilla bean Ice Cream or fresh whipped cream ENJOY!


Saturday, October 29, 2011

Candlelight Christmas Evenings at Biltmore

December 1 - 31 Biltmore

 Candlelight Christmas Evenings at Biltmore

 Available by reservation only. Call toll free 866-851-4661 and reference promo code 200. Thousands of sparkling lights guide you through George Vanderbilt's 250-room ch√Ęteau--a real life wonder located in Asheville, NC.

Friday, October 28, 2011

Pumpkin Curry Fritters


Pumpkin Curry Fritterspumpkin fritter


Perfect on their own for a snack or served with a delicious bowl of Pumpkin soup! No better way to spend a fall evening!

Ingredients



  • 1 cup pumpkin puree

  • 1 egg, lightly beaten

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon curry powder

  • 1 teaspoon salt

  • 4 cups vegetable oil for frying




Directions



  1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.

  2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.


Thursday, October 27, 2011

Titanic's 2nd Annual Christmas in a Winter Wonderland

titanic-christmas-exterior-smNovember 25 - 26 |

 Titanic's 2nd Annual Christmas in a Winter Wonderland -

- 6:00 p.m. It will snow again this holiday season in Pigeon Forge; Titanic Museum Attraction guarantees it. It will snow – yes, REAL snow – at the Titanic. Come exchange greetings with the jolly Titanic crew or enjoy the glittering lights and holiday decor from the Edwardian era. The Titanic Gift Shop is always open to the public every day featuring hundreds of unique Titanic Christmas gifts and collectibles. For more information, please contact us at 800-381-7670.

Wednesday, October 26, 2011

Vegetarian Four Cheese Pumpkin Lasagna


Vegetarian Four Cheese Pumpkin Lasagna


IngredientsLasagna slice



  • 2 cups peeled and diced pumpkin

  • 1 eggplant, sliced into 1/2 inch rounds

  • 5 tomatoes

  • 1 pint ricotta cheese

  • 9 ounces crumbled feta cheese

  • 2/3 cup pesto

  • 2 eggs, beaten

  • salt and pepper to taste

  • 1 (15 ounce) can tomato sauce

  • fresh pasta sheets

  • 1 1/3 cups shredded mozzarella cheese

  • 1 cup grated Parmesan cheese




Directions



  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.

  3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

  4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

  5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.


Tuesday, October 25, 2011

Gatlinburg Presents The Nutcracker "Sweet"

The Nutcracker "Sweet" -

Nov. 25-27nutcracker

Presented by the Smoky Mountain Dance Theater Company. Enjoy this holiday classic presented in Gatlinburg with performances at 7:00 p.m. in the W.L. Mills Auditorium.

Call (865) 680-7369 for ticket information.

Monday, October 24, 2011

Pumpkin and Black Bean Soup


Pumpkin and Black Bean SoupBleack bean pumpkin soup


Ingredients



  • 3 (15 ounce) cans black beans, rinsed and drained

  • 1 (16 ounce) can diced tomatoes

  • 1/4 cup butter

  • 1 1/4 cups chopped onion

  • 4 cloves garlic, chopped

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 4 cups beef broth

  • 1 (15 ounce) can pumpkin puree

  • 1/2 pound cubed cooked ham

  • 3 tablespoons sherry vinegar




Directions



  1. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.

  2. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.


Sunday, October 23, 2011

Great Smoky Arts & Crafts Community Holiday Show --

November 22 - 30  christmas arts & Crafts

Great Smoky Arts & Crafts Community Holiday Show --

 Unique handcrafted gifts made by members of Great Smoky Arts & Crafts Community are offered as they host their annual show at the Gatlinburg Convention Center. Visit www.gatlinburgcrafts.com or call toll free (800) 568-4748.

Saturday, October 22, 2011

Spinach Filled Pumpkin


Spinach Filled PumpkinSpinach Stuffed Pumpkin


Ingredients



  • 4 small sugar pumpkins

  • 1 (9 ounce) package frozen creamed spinach, thawed

  • 3 ounces cream cheese, softened

  • 4 slices white cheese, such as Monterey Jack

  • butter




Directions



  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.

  3. Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.

  4. Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.