Happy NEw Year 2012!
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
Saturday, December 31, 2011
Pigeon Forge: 11th Annual Saddle Up!
Friday, December 30, 2011
Chocolate Hazelnut Fruit Crepes
Chocolate Hazelnut Fruit Crepes
Ingredients
- 1 cup chocolate hazelnut spread
- 4 crepes*
- 4 bananas, sliced
- 1 (7 ounce) can pressurized whipped cream
Directions
- 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
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!
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
- 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.
- Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
- 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.
- 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
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!
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
- 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
Friday, December 23, 2011
Merry Christmas Eve from Berry Springs Lodge
Thursday, December 22, 2011
Berry Springs After Christmas Turkey Pot Pie
After Christmas Turkey Pot Pie
Ingredients
- 1 cup sliced carrots
- 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
- 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.
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 Info | http://www.obergatlinburg.com |
Tuesday, December 20, 2011
Santas Chocolate Thumbprint Cookies
Santas Chocolate Thumbprint Cookies
Ingredients
- 1 cup butter, softened
- 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
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
- 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
Sunday, December 18, 2011
Berry Springs Carmel Pretzel Turtle Candies
Carmel Pretzel Turtle Candies
Ingredients
Directions
- Preheat oven to 300 degrees F (150 degrees C).
- Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
- 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
Friday, December 16, 2011
Egg Nog French Toast
Egg Nog French Toast
Ingredients
- 2 eggs, beaten slightly
- 1 1/2 cups eggnog
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 12 slices French bread
Directions
- Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
- Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
- Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
- 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
Wednesday, December 14, 2011
Candy Cane Hot Cocoa
Candy Cane Hot Cocoa
Ingredients
- 4 cups milk
- 3 (1 ounce) squares semisweet chocolate, chopped
- 4 peppermint candy canes, crushed
- 1 cup whipped cream
- 4 small peppermint candy canes
Directions
- 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!
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.
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
Ingredients
- 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
- Preheat oven to 375 degrees F (190 degrees C)
- 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).
- 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.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.
Sunday, December 11, 2011
Saturday, December 10, 2011
Gingerbread Waffles
Gingerbread Waffles
Ingredients
- 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
- 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 Celebration
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.
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
Ingredients
- 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
- 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.
- 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 Party
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
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
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
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- 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.
- 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"
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.
Thursday, December 1, 2011
Berry Springs Apple, Pecan, Cornbread Dressing
Ingredients
- 1 (9x9 inch) pan cornbread, cooled and crumbled
- 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
- Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish.
- In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger.
- 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.
- Bake for 30 to 35 minutes.
Wednesday, November 30, 2011
Christmasfest at the Opry In Pigeon Forge
Christmasfest 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
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!
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
- 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.
- 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.
- 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.
- 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.
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.
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
Ingredients
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
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.
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!
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!
Friday, November 25, 2011
Berry Springs German Chocolate Fudge
German Chocolate Fudge!
YUMMY!
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
- Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
- Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
- Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
- 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.
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.
Wednesday, November 23, 2011
Berry Springs Gingerbread Cookies!
Gingerbread Cookies
Ingredients
- 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
- 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.
- 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.
- 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
Tuesday, November 1, 2011
Sevierville's 49th Annual Christmas Parade
Sevierville's 49th Annual Christmas Parade -
Dec. 3rd
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.
Dec. 3rd
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.
Monday, October 31, 2011
Gatlinburg's 36th Annual Fantasy of Lights Christmas Parade
Gatlinburg's 36th Annual Fantasy of Lights Christmas Parade
Dec 2nd
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) 568-4748
Dec 2nd
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) 568-4748
Sunday, October 30, 2011
Pumpkin Maple Pie Surprise!
Pumpkin Maple Pie Surprise!
Ingredients
- 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
- Preheat oven to 375 degrees F (190 degrees C)
- 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).
- 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.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.
- 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
Friday, October 28, 2011
Pumpkin Curry Fritters
Pumpkin Curry Fritters
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
- In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
- 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
November 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.
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
Ingredients
- 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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
- 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.
- Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Tuesday, October 25, 2011
Gatlinburg Presents The Nutcracker "Sweet"
Monday, October 24, 2011
Pumpkin and Black Bean Soup
Pumpkin and Black Bean 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
- Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
- 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
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.
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 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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Subscribe to:
Posts (Atom)