If you’re cuddled up in a cozy Pigeon Forge cabin this Valentine’s Day, add some spice to this love-filled holiday with some great sweet and savory dishes that are easy and delicious. Our cabins boast fully equipped kitchens that make cooking easy, including full-size refrigerators, dishwashers, glasses and dishes, utensils, coffeemakers, and more! So from breakfast to dinner to dessert, fill this Valentine’s Day with tasty treats made together in your Smoky Mountain cabin!
Cheesecake Crepe Rollups | allrecipes.com
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 2 eggs
- 2 teaspoons honey
- 1 pinch salt
- 2 tablespoons butter, divided
- 1 (8 oz) package cream cheese, softened
- ½ cup confectioners’ sugar
- ¼ cup mixed frozen berries, slightly thawed
- 1 tablespoon confectioners’ sugar, or as needed
Whisk together the flour, milk, eggs, honey, and salt in a bowl to make a smooth batter.
Melt 1 tablespoon of butter in a nonstick crepe pan over medium heat until the foam disappears. Pour about 2 tablespoons of the batter into the pan, and swirl to cover the bottom of the pan with a thin layer of batter.
Cook until the crepe is no longer runny, about 1 minute; flip and cook the other side for an additional 1 minute. Repeat with additional butter and crepe mix, to make 4 crepes. Set the crepes aside on paper towels.
In a bowl, mix the cream cheese with 1/2 cup confectioners’ sugar to make a creamy spread. Very gently stir in the berries. Spread the cream cheese filling evenly over the crepes and roll up. Refrigerate until chilled; slice in 1-inch sections to serve.
Lemon Garlic Shrimp | delish.com
- 2 tbsp. butter, divided
- 1 tbsp. extra-virgin olive oil
- 1 lb. medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 tsp. crushed red pepper flakes
- Juice of 1 lemon
- 2 tbsp. dry white wine (or water)
- Freshly chopped parsley, for garnish
In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, garlic, and crushed red pepper flakes and cook until shrimp is pink, 3 minutes. Remove from heat and stir in remaining tablespoon butter, lemon juice, white wine, and parsley. Serve.
Filet Mignons with Pepper Cream Sauce | allrecipes.com
- ¼ cup coarsely crushed black peppercorns
- 4 (6 oz) 1 ½-inch thick filet mignon steaks
- Salt to taste
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/3 cup beef broth
- 1 cup heavy cream
Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Valentine’s Day Bark | 35 minutes | delish.com
- 24 oz semisweet chocolate, melted
- 6 oz white chocolate, melted
- 1 ½ cups pretzels
- 2 tablespoons heart sprinkles
- White sprinkles
- Red sprinkles
- Pink sprinkles
Line a baking sheet with parchment paper. Spread semisweet chocolate onto parchment paper in an even layer. Scatter all over with pretzels and red, pink, and white sprinkles.
Transfer white chocolate to a piping bag (or a ziplock bag snipped at one corner) and pip white chocolate into the center of each pretzel until the middle is filled entirely. Place a heart sprinkle in the center of each pretzel. Refrigerate until set, about 1 hour.
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