Try these delicious and easy holiday recipes during your stay in our Gatlinburg and Pigeon Forge cabins this holiday season. From sweet to savory, they’re perfect for sharing with family.
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3 Easy Holiday Recipes for the Cabin
One of the great things about the holidays is the variety of wonderful seasonal foods. We all love to have hearty holiday meals, sharing them with family and friends. At Cabins For You, our beautiful cabins in Gatlinburg and Pigeon Forge feature fully equipped kitchens where you can prepare meals and dining tables where you can enjoy them. Read on for 3 delicious recipe ideas you can try during your holiday stay in the cabin.
Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce
Source: Rachael Ray via www.foodnetwork.com
Time: 1 hour
Serves: 8
Ingredients
- 2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin (ask the butcher to give you 2 pieces for use in Chateaubriand recipe)
- Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
- Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
- 5 whole roasted red peppers, coarsely chopped, well drained and pat dry
- 2 cloves garlic, popped from skin
- Handful flat-leaf parsley
- 1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
- Salt and pepper
- Crusty bread, sliced
Directions
Preheat oven as high as it goes, 500 degrees. Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high, then reduce heat to 350 degrees and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving. Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons. Thinly slice meat against grain and serve with crusty bread and sauce.
Bacon-Cheddar Pinwheels
Source: www.pillsbury.com
Time: 35 minutes
Servings: 16
Ingredients
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury refrigerated crescent dough sheet
- 2 tablespoons ranch dressing
- ¼ cup cooked real bacon pieces or 4 slices bacon, crisply cooked and crumbled
- ½ cup finely shredded cheddar cheese (2 oz)
- ¼ cup chopped green onions (4 medium)
Directions
Heat oven to 350 degrees. If using crescent rolls: unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese, and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
Five-Minute Fudge Wreath
Source: Rachael Ray via www.foodnetwork.com
Time: 30 minutes
Serves: 32
Ingredients
- 1 (12 oz) bag semisweet chocolate morsels
- 9 oz (¾ of a 12 oz bag) butterscotch morsels
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8 oz) can walnut halves
- ½ cup (a couple of handfuls) currants
- 8-inch cake pan, lightly greased with softened butter
- Candied cherries, red and green, for garnish
Directions
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with “holly” made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.