Planned your 4th of July vacation in the Smoky Mountains of Tennessee but still don’t know what to make for your holiday meal? These simple, easy-to-make recipes for Independence Day will prevent kids, friends, and you from getting hangry. Start with a spicy twist on deviled eggs, chow down on a BLT hot dog (enough said), devour a no-bake berry cheesecake, and cap off the day with an Ole Smoky cocktail!
At your pet-friendly, luxury, or large group Pigeon Forge cabin, you’ll have a fully equipped kitchen so you don’t need to worry about packing cooking tools, dishware, cutlery, or glasses. All you need are hearty appetites and the ingredients! Plus, many of our properties feature gas or charcoal grills for a memorable 4th of July barbecue with Great Smoky Mountains views beneath blue skies.
Chow Chow Deviled Eggs | The Old Mill
When you’re rocking on the back deck mesmerized by those gorgeous Smoky Mountains or towering trees, you’ll appreciate an appetizer to keep hunger at bay while the chef in your group preps lunch in the kitchen. Grab yummy spices for these mouthwatering deviled eggs from The Old Mill while exploring downtown Pigeon Forge.
• 12 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon The Old Mill Garlic Asiago Dip Mix
• 1 slice lemon
• 6 tablespoons The Old Mill Five Pepper Chow Chow, drained and minced (plus more for garnish)
• 1 pinch kosher salt
• 1 pinch black pepper
• 1 tablespoon The Old Mill Sweet Cream Butter Olive Oil
• 1 tablespoon minced fresh chives
• Paprika (for garnish)
1.Bring a large pot of water to a boil. Slowly lower eggs into the pot. Cook for 12 minutes. Remove eggs from the water and place in an ice bath.
2. Peel eggs once cooled. Cut eggs in half lengthwise. Scoop out yolks. Mash yolks with potato masher/fork in a medium bowl. Add mayonnaise, mustard, dip mix, lemon juice (to taste), chow chow, salt, pepper, and oil. Stir until smooth.
3. Spoon/pipe filling into egg whites. Top each egg with a bit of chow chow, chives, and paprika. And serve!
BLT Hot Dogs with Caraway Remoulade | Food & Wine courtesy Kay Chun
Fire up the gas or charcoal grill at your Pigeon Forge cabin for an Independence Day barbecue with stunning mountain views! Toss on hot dogs or veggies dogs and prep bacon, lettuce, tomato, and a caraway-pickle mayo for a unique spin on your holiday lunch. Paired with a side of potato salad or coleslaw, what could be tastier?
- ½ cup mayonnaise
- 1 tablespoon minced shallot,
- 2 teaspoons chopped capers
- 1 tablespoon chopped dill pickle
- 1 tablespoon toasted caraway seeds
- 8 hot dogs (any kind you like!)
- 8 hot dog buns
- 8 slices crisp, cooked applewood-smoked bacon
- 1 cup chopped tomatoes
- 4 cups shredded iceberg lettuce
- ⅓ cup small basil leaves
1. Whisk mayonnaise, shallot, capers, pickle, and toasted caraway seeds in a medium bowl — for a caraway remoulade.
2. Place cooked hot dogs in buns. Top with bacon and tomatoes.
3. Toss lettuce and basil with some of the caraway remoulade in a large bowl. Top the dogs with the slaw. Serve remaining remoulade on the side.
No-Bake Berry Cheesecakes | Delish courtesy Rachel Conners
Nothing says 4th of July like red, white, and blue desserts! While at your Pigeon Forge cabin with family and friends, whip up this easy-to-make treat with simple ingredients, including homemade jams you can find shopping in downtown Pigeon Forge or over at the Smoky Mountain Farms Store in Gatlinburg.
- ½ cup graham cracker crumbs
- 2 tablespoons melted unsalted butter
- 1 tablespoon light brown sugar
- 1 (8-ounce) block cream cheese at room temperature
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 (8-ounce) package frozen whipped topping, thawed
- 2 tablespoons strawberry jam
- 1 tablespoon blueberry jam
- Red and blue food coloring (optional)
- 3 strawberries, stemmed and diced
- ¼ cup blueberries
- Whipped cream (for garnish)
- Additional berries (for garnish)
1. Stir graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Divide evenly between 4 small glasses/dessert cups and press down. Set aside.
2. Beat cream cheese until smooth in a large bowl or stand mixer. Add powdered sugar and vanilla and beat until smooth. Add thawed frozen whipped topping and beat until creamy and fluffy, scraping the sides as needed.
3. Divide mixture equally between 3 medium bowls. Add strawberry jam to one bowl and the blueberry jam to another. Stir each to combine. Add a tiny bit of red food coloring to the strawberry mixture and a little bit of blue food coloring to the blueberry mixture if desired.
4. Spoon/pipe a quarter of the strawberry mixture on top of each graham cracker crust layer. Sprinkle with diced strawberries. Repeat with the vanilla mixture and sprinkle with blueberries. Finally, spoon/pipe the blueberry mixture on top.
5. Refrigerate for at least 1 hour or up to 2 days. Cover with plastic wrap if you’re leaving them in the fridge for more than a few hours.
6. Garnish with whipped cream and additional berries just before serving — yum!
Ole Smoky Watermelon Cooler | Ole Smoky Moonshine
Drop by The Island to play The Escape Game, ride to the tippy top of The Great Smoky Mountain Wheel, and pick up some Ole Smoky moonshine and whiskey for your evening cocktails at the cabin for 4th of July! Our recommendation: add fresh watermelon slices or cubes for extra pizazz!
- 1½ ounces Ole Smoky Salty Watermelon Whiskey
- 1½ ounces sour mix
- 1 ounce cranberry juice
- ¼ ounce lemon-lime soda
1. Mix whiskey, sour mix, cranberry juice, and lemon-lime soda well.
2. Pour over ice, serve, and drink responsibly!
Wow your family and friends this 4th of July with a flavor-packed barbecue to remember at your Pigeon Forge TN cabin rental in the Great Smoky Mountains!