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May 30, 2018

Try the World’s Best Peanut Butter Cookies

Chef Bob Neisler is rightfully famous for his baked goods–and his cookies are no exception.  When these cookies are in the oven, the delightful aroma has guests (and staff!) drooling with anticipation.  They freeze well and are great to have on hand for a special treat.  Tip:  To easily measure out 1/2 cup of peanut butter, fill a glass measuring cup with water to the 1/2 cup mark.  Add peanut butter until the level of water reaches one cup.  Drain and use the peanut butter in your recipe.  

Our guests love the cookies, brownies and other treats they find in the sitting room each day.

Chef Bob’s peanut butter cookies are irresistible warm from the oven.

Chef Bob’s Peanut Butter Cookies

1 1/4 C Flour

1/2 t Baking soda

1/2 t Baking powder

1/2 C Butter, softened

1/2 C Brown sugar

1/2 C White sugar

1/2 C Smooth peanut butter

1 Egg

1/2 C Peanut butter morsels

1/2 C Semi-sweet chocolate chips

Put the oven rack in the middle of the oven and preheat to 350 F.  Cover a 14″ by 16″ baking sheet with foil, shiny side up, and coat with vegetable spray.  You may instead use a silicone liner.  Sift together flour, baking soda, and baking powder.  Cream butter, brown sugar, white sugar, and peanut butter.  Add egg and mix thoroughly.  Add sifted dry ingredients.  Fold in peanut butter morsels and chocolate chips.

Chill dough in refrigerator for one hour, or until firm enough to handle.  With floured hands roll dough into 1″ diameter balls.  Place balls on baking sheet two inches apart and flatten with the bottom of a glass dipped in flour.  Bake for 12 minutes or until golden brown.  Remove from cookie sheet and cool on a wire rack.  Store between sheets of waxed or parchment paper in a covered tin.  This recipe makes about 24 cookies.  Note:  These cookies also make delicious ice cream sandwiches.  Spread softened vanilla ice cream on the bottom of one cookie and top with a second cookie.  Roll the soft edges in chopped peanuts or chocolate sprinkles, and then freeze until firm.

May 21, 2018

New Reviews from Buckhorn Inn Guests

Thank you to all our guests who take the time to write reviews about their Buckhorn Inn experience on TripAdvisor.  Travel websites are trusted advisors for so many vacationers.  Your first-hand experience helps them know exactly what to expect.

slkratz1 wrote on May 21, 2018:  “Great food, wonderful service.  I had dinner two nights during my stay at Buckhorn.  Great wine list as well as menu.”  5 stars.

Renee B wrote on May 20, 2018:  “This was the first time for my husband and I, staying at a B&B inn and it was incredible!  From the beautiful views from our room, the Premier 1, to the incredible breakfast every morning.  We also booked a dinner our first evening there and it was also fantastic!  The staff made sure they waited on our every need and we could not have asked for anything more!  We will be back!”  5 stars.

Claire O wrote on May 18, 2018:  “We stayed in the Lindsey House which was perfect for the three sisters.  We had a lovely deck with wooded scenery and lots of birds.  Lee and John are the perfect hosts and the food was excellent as always.  The Inn is close to the Greenbrier with great hikes and historical information.”  5 stars

bdcook wrote on May 15, 2018:  “We spent two nights in one of the cabins at the Buckhorn Inn while we hiked and visited the sights in the Smoky Mountains.  We’d definitely stay there again when we visit the area.  Good value in a comfortable cabin with living room and small kitchen.  Wonderful, quiet property and such nice people.  Loved our glass of wine while sitting in the rocking chairs with a view of the mountains while meeting interesting people staying there.  We hadn’t planned on meals there, but had a wonderful dinner there in the end.  Wish we had a fluffier pillow is the only idea for improving on the experience.”  5 stars

Three weeks ago Eric V wrote:  “The Buckhorn Inn has long been our favorite place for celebrating special occasions.  The food is excellent.  The setting is peaceful and relaxing.  The staff is friendly and welcoming.  An added bonus:  The spring wildflowers are breathtakingly gorgeous right now, so short easy hikes in this part of the Smokies are rewarding.”

We appreciate the positive reviews on our food, rooms, and grounds from our guests.

Thank you for sharing your experience with other travelers.  

Thank you to all those who take the time to share their reviews of the Buckhorn Inn.  We look forward to welcoming you back!

 

 

 

May 15, 2018

Great Sights in the Great Smoky Mountains

Guests often ask us our favorite sights in the area.  There are so many!  Luckily for us the Smokies Guide Spring 2018 issue includes information on five top visits.  http://www.nps.gov/grsm

  1.  NEWFOUND GAP.  A “gap” is a low point in a mountain ridge.  Newfound Gap is about 16 miles from Gatlinburg.  Visitors will see spectacular views and be able to walk along the Appalachian Trail.  
    Newfound Gap has spectacular sights.

    Newfound Gap is a beautiful area in the Great Smoky Mountains.

    The Gap is nearly a mile higher in elevation than the surrounding lower areas so can be significantly cooler.  You will see spruce-fir forests and beautiful wildflowers.

  2. 2.  OCONALUFTEE MUSEUMS.  A 32-mile drive from Gatlinburg will take you to the Oconaluftee Museums.  The free indoor and outdoor museums depict the life of families from the Cherokee to the creation of the national park.  The outdoor farm is an agricultural paradise which features older breeds of animals and an heirloom garden.  The 2-mile hiking trail begins at the museum and often enables sightings of elk and beaver.
  3. CADES COVE.  In this area you likely will see deer and may also spot bear, coyote, and wild turkey.  Historic buildings in this area include a gristmill, several barns, three churches, and many log homes.  An 11-mile one-way loop road takes you around the cove.  The distance from Gatlinburg is about 27 miles.
  4. OLD ELKMONT TOWN.  This was once a booming logging town.  Today you will find a variety of hiking trails that vary from easy to moderate-difficulty.  Good trout fishing can be found in the nearby Little River.  The restored Appalachian Clubhouse, Spence Cabin, and four other historic buildings offer a peek into bygone days.  Elkmont is about 7 miles from Gatlinburg.
  5. DEEP CREEK.  This area has beautiful streams and waterfalls.  This is one of the few park areas where bicycles are permitted.  The distance from Gatlinburg is about 48 miles.

Share your Favorite Sights with Us!

What are some of your favorite places to visit in eastern Tennessee?  Please share your pictures and stories with us at [email protected]  We would love to share your experiences with other members of the Buckhorn Inn family through Facebook and Instagram.

 

May 7, 2018

Spring Salad Days at Buckhorn Inn

The beautiful salad greens we have been growing in the Buckhorn Inn gardens have made us love our dinner salads even more!  This spring we have been harvesting and serving a sweet mesclun mix from Burpee Seed Company http://www.burpee.com.  The mix includes Beet Bull’s Blood, Spinach Bloomsdale, Black Seeded Simpson lettuce, Red Salad Bowl lettuce, and Mustard Tendergreen.  

Our inn-grown lettuce salad creations are fun for the gardener, the chef, and the diner!

Your salad, from the garden to the kitchen to the table.

Soon we will be harvesting our Heatwave mix which includes a blend of crisphead, romaine, and looseleaf types that mature a bit later than the spring mix.

Caesar’s Salad Dressing

Guests love our Caesar salad.  It was first made by restaurateur Caesar Cardini in Tijuana.  In 1924  a rush of diners depleted his ingredient supply.  He made do with what he had and added his own flair by making it tableside.  Our version of the tangy dressing omits the raw egg.  We recommend you serve it at room temperature on romaine with crisp croutons.

 

3 Anchovies

1 T  Worcestershire sauce

1 T Chopped garlic

1 T Dijon mustard

1/3 C Mayonnaise

1 t Pepper

1 t Salt

1/2 C Lemon juice

1 1/2 C Olive oil

1/2 C Shredded Parmesan cheese

Combine the first 8 ingredients in a food processor.  Slowly add the olive oil, processing until creamy.  Stir in the parmesan cheese.  Makes about 2 1/2 cups.

Lemon Basil Vinaigrette

This is one of Chef Bob’s most popular dressings.  We especially like it over a bed of tender spring greens with grilled asparagus and tomatoes.

1/4 C Diced onions

1 T Minced garlic

1 t Dijon Mustard

1/2 C Fresh basil leaves

1 t Salt

1/2 t Pepper

1 T Sugar

1/4 C Mayonnaise

1/2 C Lemon juice

1 1/2 C Combined olive and canola oils

Combine in a food processor, adding the oil slowly at the last.  Chill.  Makes about 2 cups.  We love using the fresh basil from our Buckhorn Inn herb garden for this recipe and many others.  When making a basil-based dish, such as a pesto, blanching the basil will help it retain that sunny green color.

We hope you enjoy many salad days ahead!