Pigeon Forge Cabins + Fall Recipes = The Perfect Autumn Treat

Fall in Pigeon Forge means changing leaves (Seriously, don’t miss it. It’s AMAZING.), apple pies and cider, pumpkins and mums lining the Parkway and gracing the windows of stores, festivals dedicated to food and music, family-friendly events, exciting Halloween activities, and that crisp, cool weather that makes the Smoky Mountains start feeling truly magical. It also means days spent cozied up in your Pigeon Forge, Tennessee Cabin in front of an inviting fireplace, playing board games, watching football, and creating delicious (and easy) fall recipes in the comfort of your own fully equipped kitchen!

We know you’ll want to spend some time enjoying all the comforts of your Pigeon Forge cabin, and we also know you want your meals on vacation to be easy. So here are some great seasonal easy fall recipes that you can whip up this autumn in the Great Smoky Mountains!

Maple Rosemary Pork Tenderloin | delish.com | 6 servings | 1 hr 10 minutes total time

1 (2-lb.) boneless pork tenderloin
Kosher salt
Freshly ground black pepper
2 lbs baby potatoes, quartered
1/2 cup plus tablespoon extra-virgin olive oil, divided
1/4 cup maple syrup
3 cloves garlic, minced
1 tablespoon whole grain mustard
2 teaspoons freshly chopped rosemary, plus more for garnish
1/4 teaspoon red pepper flakes

Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top.

In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin.

Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°.

Garnish with more rosemary to serve.

Cream of Mushroom Soup | delish.com | 4-6 servings | 30 minutes total time

1/4 cup butter
2 (8 oz) packages cremini mushrooms, sliced
2/3 cup sliced shitaake mushrooms
1 shallot, minced
2 garlic cloves, minced
1 teaspoon dried thyme
4 cups vegetable stock
1/3 cup heavy cream
kosher salt
Freshly ground black pepper

In a large pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side.
Add shallot and garlic to the pot and saute until fragrant, 1 minute. Add thyme and vegetable stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth.
Return soup to pot and stir in cream and reserved mushrooms. Serve.

Squash Casserole | countryliving.com | 10-12 servings | 1 hour 20 minutes total time

6 tablespoons unsalted butter, divided plus more for a pan
10 medium yellow squash, sliced
1 yellow onion, chopped
1 garlic clove, chopped
1 can (10 1/2-ounce) cream of mushroom soup
1/2 cup whole milk
8 oz. Cheddar cheese, grated (about 2 cups)
1 large egg, beaten
2 cups crumbled butter crackers (about 40)
Kosher salt and freshly ground black pepper

Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.

Melt 4 tablespoons butter in a large pot over medium heat. Add squash, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until just tender, 12 to 15 minutes. Drain and roughly chop mixture; reserve.

Add soup and milk to pot and cook until warm, 1 to 2 minutes. Whisk in cheese, 1/2 cup at a time, until melted. Stir in egg and reserved squash mixture. Transfer mixture to prepared baking dish.

Melt remaining 2 tablespoons butter. Add crackers and toss to coat. Sprinkle over casserole. Bake until golden and bubbly, 35 to 40 minutes. Serve warm.

Pumpkin Pie S’mores | delish.com | 5 servings | 10 minutes total time

1 leftover pumpkin pie
10 Graham Cracker squares
2 bars Hershey’s Chocolate
5 marshmallows
Warm caramel, for drizzling

Using a paring knife, cut graham cracker-sized squares of pumpkin pie.
Roast marshmallows until golden. Place pie on top of one square of graham cracker, top with marshmallow, chocolate, and another square of graham cracker. Drizzle with caramel and serve.