While you’re away from the Smoky Mountains, you might miss the great southern cooking you’ve come to love on your visits. Luckily, there are many recipes inspired by Pigeon Forge meals & treats to help you bring a little bit of southern cooking into your kitchen. Check out these recipes for Smoky Mountain comfort food and make these dishes for your family at home.
Dolly Parton’s Stampede: Cream Of Vegetable Soup
One of the best parts of a meal at Dolly Parton’s Stampede in Pigeon Forge is the delicious creamy vegetable soup. Making this recipe at home is quick and easy, plus the whole family will love it. As you devour this soup, you’ll be brought right back to your last trip to Pigeon Forge.
- Serves: 6
- Prep Time: 30 min
- Cook Time: 30 min
- 3 tablespoons margarine
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon corn syrup
- 3 tablespoons all-purpose flour
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1 1/2 cups water
- 3/4 cup cooked vegetables, finely chopped: potatoes, corn, green beans, lima beans, onion, carrots
- 1 pint half-and-half cream
- Fresh parsley, chopped
- In a 3-quart sauce pot, melt margarine. Add onion powder, garlic powder and corn syrup. Simmer 1 minute.
- Stir in flour. Add white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
- Add half-and-half. Simmer until desired consistency, stirring constantly. Do not allow the soup to come to a boil.
- Garnish soup with chopped parsley and serve.
Dollywood’s Fried Chicken
Fried chicken is a staple in the south and bringing it straight to your table is made easy with this recipe. Using an air-fryer, you can have fried chicken on your table in around 20 minutes. Pair this chicken with potatoes, veggies or even a bowl of the creamy vegetable soup listed above for a great meal.
- 5 lbs. AP flour
- 1/2 cup salt
- 3 T Pepper
- 3 T Garlic (granulated)
- 2 T Onion (granulated)
- 2 T Paprika
- 1 T Cayenne
- Chicken Broken down into 8 pieces
- Turn fryer up to 350 degree F.
- Combine all dry ingredients using a whisk. Rinse chicken in ice cold water, drain and add to the flour mixture.
- Stir until chicken is coated completely then add to the 350 degree fryer.
- Cook for 12-15 minutes or until the internal temp of the chicken reaches 165 degrees.
Dollywood’s Cinnamon Bread
If you haven’t tried Dollywood’s delectable cinnamon bread, you’re truly missing out. Not only is it known for being absolutely delicious, but you usually have to wait in a pretty long line to grab a loaf to take home from your trip. Now, you can skip the lines and have a slice of this sweet treat any time with this awesome copycat recipe.
- Vegetable oil cooking spray
- 1/2 cup sugar
- 1 1/2 tablespoons cinnamon
- 1 (1-pound) loaf frozen bread dough, thawed
- 4 tablespoons (1/2 stick) butter, melted
- 1 cup powdered sugar, sifted
- 2 to 3 tablespoons water or fresh lemon juice
- Coat two 8 1/2 by 4 1/2 by 2 1/2 -inch loaf pans with vegetable oil cooking spray
- Combine the sugar and cinnamon in a shallow dish and set aside.
- Cut the dough lengthwise into two pieces. Make 4 crosswise slits in each piece, taking care not to cut all the way through. Brush the loaves all over with butter, making sure to cover the creases. Roll each loaf in the cinnamon mixture, packing the cinnamon into the creases with your hands. Place the loaves in the prepared pans and set aside in a warm place to rise for 30 minutes. While the bread is rising, preheat the oven to 300 degrees F.
- Bake the bread, turning the pans around once, for 35 minutes, or until the top is golden and a tap on the bottom of the pan yields a hollow sound.
- Meanwhile, make the glaze. In a small bowl, vigorously stir together the powdered sugar and water until the mixture is smooth and free of lumps. Turn the breads out onto a rack while they’re still warm and drizzle with the glaze.
Mother’s Banana Pudding
It’s time for dessert and this one is Dolly Parton approved! This recipe is a family favorite straight from Dolly herself. Her mother would make this recipe with ingredients from the family farm when she was a child. Enjoy a dessert that Dolly herself raves about to this day in your own home. Make it a part of your family tradition too!
- 3 eggs, separated
- 1 cup sugar
- 1⁄2 cup all-purpose flour
- 2 cups milk
- Dash of salt
- 4 tablespoons (1⁄2 stick) butter
- 2 teaspoons vanilla extract
- 1 (12-ounce) box vanilla wafers
- 5-6 bananas, sliced
- Preheat the oven to 350 °F.
- Lightly beat the egg yolks. Combine 3⁄4 cup of the sugar and the flour in a medium pot. Gradually stir in the milk, followed by the egg yolks and salt. Cook over medium heat 15 to 20 minutes, stirring constantly, until thickened. Remove the pot from the heat and add the butter and 1 teaspoon of the vanilla. Set aside to cool slightly. Arrange half of the wafers on the bottom of a 2-quart baking dish. Top with half of the banana slices. Spoon half of the pudding mixture over the bananas. Repeat with remaining wafers, bananas, and pudding.
- In a clean bowl, beat the egg whites with the remaining 1⁄4 cup of sugar and 1 teaspoon of vanilla until they form stiff peaks. Spread with a rubber spatula over the pudding, sealing the edges. Bake until the topping is light golden, 15 to 20 minutes. Remove from the oven and let cool. Serve cooled.
Flapjack’s Sticky Bun Pancakes
It’s breakfast time and what better treat to eat than a sticky bun pancake from Flapjack’s Pancake Cabin! These pancakes are famous in Pigeon Forge and they’ve shared the real recipe with you so you can enjoy them anytime, anywhere. This recipe leaves nothing out, so you’ll get the full experience from the cinnamon sugar and pecans to the cream cheese frosting drizzle.
- 1 1/2 cup brown sugar
- 1 cup margarine (softened)
- 2 tbsp cinnamon
- Your favorite pancake batter
- Cinnamon sugar paste mix
- Chopped pecans to taste
- Cream cheese icing to taste
Cinnamon Sugar Paste:
- Fill pastry bag with cinnamon sugar paste.
- Pour pancake batter into a 4 to 6″ size pan.
- After one minute, squeeze paste onto pancakes in spiral. Sprinkle half the pecans over paste.
- Continue cooking one minute. Flip pancakes and cook until done.
- Place pancakes on plate. Sprinkle with remaining pecans and drizzle with cream cheese icing.