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.


Friday, October 21, 2011

Gatlinburgs Great Arts & Crafts Community Holiday Show

Great Smoky Arts & Crafts Community Holiday Show (Nov. 22 – Dec. 4) – Unique handcrafted gifts made by members of Great Smoky Arts & Crafts Community are offered as they host their annual holiday show at the Gatlinburg Convention Center. Visit www.gatlinburgcrafts.com or call (800) 568-4748.gat craft fair

Thursday, October 20, 2011

Pumpkin Cream Cheese Muffins


Pumpkin Cream Cheese Muffins


IngredientsPumpkin Cream Cheese Muffins



  • 1 (8 ounce) package cream cheese

  • 1 egg

  • 1 teaspoon vanilla extract

  • 3 tablespoons brown sugar

  •  

  • 4 1/2 tablespoons all-purpose flour

  • 5 tablespoons white sugar

  • 3/4 teaspoon ground cinnamon

  • 3 tablespoons butter

  • 3 tablespoons chopped pecans

  •  

  • 2 1/2 cups all-purpose flour

  • 2 cups white sugar

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 2 eggs

  • 1 1/3 cups canned pumpkin

  • 1/3 cup olive oil

  • 2 teaspoons vanilla extract




Directions



  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

  6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.


Wednesday, October 19, 2011

Gatlinburgs Veteran's Day Celebration

Veteran’s Day Celebration

Nov. 11flag

Join the City of Gatlinburg in saluting the men and women of America who have served in our Armed Forces in this special ceremony on Ripley’s Aquarium Plaza. This ninth annual program begins at 11:00 a.m. and includes stirring musical tributes, ceremonial words and recognition of Veterans in attendance. This event is designated an official Regional Site for the Observance of Veterans Day by the Veterans Day National Committee, U.S. Department of Veterans Affairs.  (800) 568-4748veterans celebration

Tuesday, October 18, 2011

Pumpkin Roll


Pumpkin Roll


IngredientsPumpkin-Roll-Recipes



  • 3/4 cup all-purpose flour

  • 1 cup white sugar

  • 1 teaspoon baking soda

  • 2 teaspoons pumpkin pie spice

  • 1 cup pumpkin puree

  • 3 eggs

  • 1 teaspoon lemon juice

  • 2 tablespoons confectioners' sugar

  •  

  • 1 (8 ounce) package cream cheese, softened

  • 1/4 cup butter

  • 1 teaspoon vanilla extract

  • 1 cup confectioners' sugar




Directions



  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

  2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.

  4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.


Monday, October 17, 2011

Fun Happy & Safe Halloween Event Gatlinburg Tn














Gatlinburg Halloween Fun42-15584253


 
 Trick or Treat Kickoff Carnival
Downtown Gatlinburg
Monday, October 31, 2011
Noon – 4 p.m.
Ripley's Aquarium of the Smokies Plaza
Costume Contests, Games, Prizes, CANDY

Have a Happy & Safe Halloween this year!

Sunday, October 16, 2011

Home made Pumpkin Soup


Home made Pumpkin Soup


IngredientsPumpkin soup 2



  • 6 cups chicken stock

  • 1 1/2 teaspoons salt

  • 4 cups pumpkin puree

  • 1 teaspoon chopped fresh parsley

  • 1 cup chopped onion

  • 1/2 teaspoon chopped fresh thyme

  • 1 clove garlic, minced

  • 1/2 cup heavy whipping cream

  • 5 whole black peppercorns




Directions



  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.

  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.


Saturday, October 15, 2011

Gatlinburg Festival of Trees

Festival of Trees

 Nov. 21 – 25

 Festival of Trees and weekend performances of a holiday classic presented in Gatlinburg. W.L. Mills Conference Center, www.gatlinburgfestivaloftrees.com.festival of trees

Friday, October 14, 2011

Pumpkin Fudge


 Pumpkin Fudge pumpkin fudge


What better way to continue to celebrate fall!

Ingredients



  • 3 cups white sugar

  • 1 cup milk

  • 3 tablespoons light corn syrup

  • 1/2 cup pumpkin puree

  • 1/4 teaspoon salt

  • 1 teaspoon pumpkin pie spice

  • 1 1/2 teaspoons vanilla extract

  • 1/2 cup butter

  • 1/2 cup chopped walnuts (optional)




Directions



  1. Butter or grease one 8x8 inch pan.

  2. In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

  3. When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).

  4. Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.


Thursday, October 13, 2011

Happy & Safe Halloween in Pigeon Forge, TN

Monday, October 31 - EKSCHalloween

 Safe Halloween Celebration
Pigeon Forge
Monday, October 31 2011
6-9 p.m.
Pigeon Forge Community Center

Brave all the mystery of a Smoky Mountains Halloween with plenty of exciting family-friendly events including an indoor celebration, haunted houses and ghost tours.

Wednesday, October 12, 2011

Home made Carmel Popcorn Balls


Home made Carmel Popcorn Ballspopcornballs 2


IngredientsPopcorn balls



  • 5 tablespoons vegetable oil

  • 2 1/2 cups unpopped popcorn

  • 1/4 cup butter

  • 1 cup packed light brown sugar

  • 1/2 cup light corn syrup

  • 2/3 cup sweetened condensed milk

  • 1/2 teaspoon vanilla extract




Directions



  1. Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.

  2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.

  3. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

  4. For an extra delicious treat drizzle with warm chocolate your favorite flavor or a variety.

  5. Enjoy them yourself or give them to your favorite Trick or Treater.


Tuesday, October 11, 2011

13th Annual Fright Nights Ripley's Haunted Adventure

October 1-2, 7-9, 14-16, 21-23, 28-30Ripleys
13th Annual Fright Nights - Ripley's Haunted Adventure, a year round haunted house, is again celebrating "Halloween Fright Nights" with "Backwoods Terror: You Just Made A Wrong Turn", a show dedicated to all things Halloween!  There will be more performers and surroundings enhanced to spook your sight, sound, touch, and even smell!  Each Friday-Sunday during October—and Halloween Monday—the show begins with a scary character parade at 6:13 p.m.  (865) 430-9991 for information Ripley photo

Monday, October 10, 2011

Sevierville's Winterfest Kickoff

Sevierville's Winterfest Kickoff

Nov. 7thWinterfest

--Music, Lights & Magic - Free food, local entertainment, kids’ games and fireworks make this event fun for everyone! The evening wraps up with “flipping the switch” on the area’s first Winterfest lights. Call 1-888-738-4378 for more information.

Sunday, October 9, 2011

Gatlinburg Winter Magic Trolley Ride of Lights -

Gatlinburg Winter Magic  Trolley Ride of Lights -

Nov 9-30gatlinburg lighs

Enjoy a guided trolley tour of spectacular Gatlinburg Winter Magic™ lighting displays. Departure is from the Ripley’s Aquarium Trolley Station in Gatlinburg. Group reservations are available.

Trolley leaves at 6:30, 7:30 and 8:30.

Tickets on sale October 15. For more information, call (865) 436-0535.

Saturday, October 8, 2011

Winterfest Trolley Tour of Lights

Winterfest Trolley Tour of Lights -

Nov. 8 - 30pf lights

 Fun Time Trolley Station at Patriot Park in Pigeon Forge, TN

 (Mon. through Fri. only) at 6:30 p.m. Price is $5--Call Trolley office at

865-453-6444 for reservations and departure times.

Friday, October 7, 2011

Winterfest in 3D

Winterfest in 3D -

Nov. 7-Feb. 28 winterfest 3d

Winterfest in 3D Glasses are available at the Sevierville Visitor Center on Hwy 66 while supplies last. These glasses help you see Winterfest in a whole new light, as every point of light shifts into a snowflake.

Thursday, October 6, 2011

Pigeon Forge Winterfest Trolley Tour of Lights

Winterfest Trolley Tour of Lights 

Nov. 9-Dec 31p135344-Pigeon_Forge-Winterfest_Welcome

 Fun Time Trolley Station at Patriot Park in Pigeon Forge, TN (Mon. through Fri. only) at 6:30 p.m.

Price is $5--

Call Trolley office at 865-453-6444 for reservations and departure times.

Monday, October 3, 2011

Gatlinburg Winter Magic Kickoff & Chili Cookoff

Winter Magic Kickoff & Chili Cookoff

 (Nov. 9) –

Offering mouth-watering recipes of homemade chili ranging from mild and delightful to wild and adventurous, the City of Gatlinburg hosts its 22nd annual Winter Magic Kickoff and Chili Cookoff on Wednesday, Nov. 9 from 5 to 8 p.m. on the popular Downtown Parkway. Admission feechili cookoff

Sunday, October 2, 2011

Homemade Carmel Corn Balls

Homemade Carmel Corn Balls


INGREDIENTS:caramel-popcorn-balls-recipe


28 Kraft Caramels
2 tablespoons water
2 quarts popped corn, salted


 

PREPARATION:




Melt caramels with water over low heat, stirring until smooth.; Pour over popped corn; toss until well coated.; With hands slightly moistened with cold water, form into balls.;

Saturday, October 1, 2011

Toys for Tots Benefit Bike Ride

Toys for Tots Benefit Bike Ride - November 6th

 at Sevier County Fairgrounds in Sevierville, TN.  mo2000-bikers-ride-in-st-pete-toys-for-tot

For more information, please call (865) 453-0770 begin_of_the_skype_highlighting            (865) 453-0770