Happy New Year from Berry Springs Lodge!

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

Pigeon Forge: 11th Annual Saddle Up!

February 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

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

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.

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.

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

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.

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. 1-800-381-7670

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

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.

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 & Staff

 

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 & Staff

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

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.

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 Info	http://www.obergatlinburg.com

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

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.

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

Berry Springs Carmel Pretzel Turtle Candies

Carmel Pretzel Turtle Candies

Ingredients

• 20 small mini pretzels


• 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.

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) 453-8574

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

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.

Winterfest Pigeon Forge Trolley Tour Of Lights

Winterfest Pigeon Forge Trolley Tour Of Lights

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

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

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.

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.

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

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.

New Years Celebration Music Road Hotel 2012

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

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.

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.

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

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.

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

 

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

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.

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.

CLICK HERE TO ORDER ONLINE

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

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.