Happy Halloween from Pigeon Forge, TN Cabins!

Happy Halloween! We hope you’re having a spooktacular day…and are getting ready for more fun! If you’re spending Halloween with Pigeon Forge, TN Cabins, read on for in-cabin recipes you can easily whip up tonight and this weekend, sweet treats in Gatlinburg and Pigeon Forge, and events you don’t want to miss today!

Halloween Events in the Smoky Mountains

What: The Legend of Hallow Mountain
When: Now – November 2
Where: Anakeesta
Fun or frights…find it at Anakeesta’s The Legend of Hallow Mountain this Halloween! Kids who aren’t up for the really scary stuff will love the family friendly crafts and games, kids’ activities, fall treats, and character visits – that aren’t scary. The adults looking for screams will appreciate the scare zones and the Hallow Mountain Graveyard (Vista Gardens) for ages 12+ ONLY.

What: Great Pumpkin LumiNights
When: now – November 3 (every night)
Where: Dollywood
Back again by popular demand, the Great Pumpkin LumiNights is a fun, family-friendly event in the Smoky Mountains! Have fun this Halloween with carved pumpkins, glow-in-the-dark face painting, fall treats, characters, and more!

What: Halloween at Paula Deen’s Lumberjack Feud
When: October 31
Where: Paula Deen’s Lumberajck Feud
Stop by the Lumberjack Feud in Pigeon Forge tonight from 4 – 6 p.m. for safe and free trick or treating, events, and FREE tickets to the 7 p.m. show for kids wearing their costume!

What: Trick or Treat & Kickoff Carnival
When: October 31
Where: downtown Gatlinburg & Pigeon Forge
If you want that trick or treat experience while you’re in the Smokies, you’ll have some great options in a safe environment for the kiddos. Head to Ripley’s Aquarium of the Smokies from 12 to 5 p.m. on Halloween day for candy, face painting, contests, and game on Halloween day, and then head to The Island in Pigeon Forge for your nighttime fun from 5 – 8 p.m. for candy and games. Wear your costume and get $5 48-hour unlimited rides passes on the Great Smoky Mountain Wheel!

What: Nostalgic Nightmare: A Ripley’s Fright Night Arcade Game
When: Friday, Saturday, and Sunday night in October
Where: Ripley’s Haunted Adventure
With year-round haunts, Ripley’s Haunted Adventure kicks up the scares on Halloween. Spend tonight getting totally freaked out – with a touch of nostalgia – from 6 p.m. until close.

What: 4th Annual Spooktacular Block Party
When: October 31
Where: Sevier County Sheriff’s Office, downtown Sevierville
Have a kiddo who wants to be a firefighter, police officer, or EMT? Don’t miss this one! Give them a chance to trick or treat with their heroes and grab some yummy candy in a safe environment from 5:30 – 8:30 p.m.

Sweet Treats in the Smokies
Even if you’re not trick or treating, you’ll find plenty of sweet treats waiting in the Smokies. Grab fudge, old-fashioned candies, and much more at favorites like the Ole Smoky Candy Kitchen, Old Mill Candy Kitchen, Smoky Mountain Candy Makers, Chocolate Monkey, Big Rock Candy Kitchen, and Crave Golf Club.

Fun Halloween Recipes for your Cabin
Our Cabins for YOU cabins boast fully equipped kitchens where you can keep chocolates melt-free in the fridge, blend up creepy cocktails, or bake some fun Halloween goodies! Check out some easy in-cabin recipes below for some fun tonight and this weekend in the cabin.

Mac-O-Lantern and Cheese Bowls
• Kosher salt
• 6 medium orange bell peppers
• 8 ounces elbow macaroni
• 1 1/4 cups half-and-half
• 8 ounces cream cheese, at room temperature
• 4 ounces mild Cheddar, shredded (about 1 1/2 cups)

1. Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water.

2. Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper.

3. Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don’t rinse the pasta).

4. Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth.

5. Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

Spider Web Guacamole
• 4 cups guacamole
• 1/4 cup Mexican crema or sour cream
• Lime juice, if needed
• 2 pitted black olives
• Blue corn tortilla chips, for serving
• 1 firm avocado, skin-on

For the web:
1. Put a large round shallow bowl on a larger round platter. Fill the bowl with the guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema or sour cream (thin it out with some lime juice if needed). Pipe 4 concentric circles of crema onto the guacamole. Using the tip of a knife or skewer, pull lines from the center circle out, creating a spider web pattern.

For the spider:
2. Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips.

For the skull:
3. Using a paring knife, make 2 eyes on the wide end of the avocado, cutting through the skin and flesh all the way down to the pit; discard the skin and flesh. Cut an upside-down heart shape just through the skin for the nose, then remove the skin, leaving the flesh showing. For the mouth, cut a long rectangle just through the skin and remove it. Use a skewer or the tip of a knife to draw lines on the flesh for teeth.

Dragon’s Blood Punch (no alcohol)
• 1 (46-ounce) can red punch (recommended: Hawaiian Punch)
• 1 (46-ounce) can apple juice
• 1 (48-ounce) bottle cranberry juice
• 1 (2-liter) bottle ginger ale
• Ice cubes
• For 21 and over, add berry vodka or orange liqueur, if desired

1. Combine all ingredients in a large punch bowl or pot. Add ice and stir.
2. For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.
3. Ladle into serving glasses.

Ghost S’mores Dip
• 4 packages of ghost Peeps
• 2 c. semi-sweet chocolate chips
• 1/4 c. heavy cream, warmed
• Graham crackers, for serving
• mini chocolate chips
1. Preheat oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)

2. Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.

3. Serve warm with graham crackers for dipping.