Each morning when you arise after spending a night in the comfortable accommodations of the Woodland Cove, a Kingston, Tennessee Bed and Breakfast, you will be treated to a delicious gourmet breakfast on the Inn's outdoor deck or screened porch. While you will want to spend your days out on Watts Bar Lake and exploring the area, be sure to return to the Inn by evening when we offer guests a lovely evening dessert. Throughout your time at the Woodland Cove, help yourself to the complimentary snacks and beverages available at all times in the Butler's Pantry.

8 beaten eggs
1 stick melted butter
3-4 drops Tabasco
1 cup Bisquick
2 cups shredded cheddar cheese
(or Mexican cheese)
16 ounces cottage cheese
1 cup milk
11 ounces corn (frozen or canned Mexican), drained
small can of green chilis

Beat all ingredients together and pour into greased 9 by 13 inch pan. Bake at 350 degrees for 50 minutes until light brown. Cut into 12 squares and top with salsa and sour cream.

1 (15.6 –oz.) pkg. Pillsbury Cranberry Quick Bread & Muffin Mix
½ cup butter, melted
2 eggs, slightly beaten
½ cup white vanilla chips
2 to 5 tablespoons all-purpose flour
2 to 4 tablespoons powdered sugar

Heat oven to 350 degrees. Spray large cookie sheet with nonstick cooking spray. Combine quick bread mix, butter and eggs; stir 50 to 75 strokes with spoon until mix is moistened. (Dough will be sticky.) Stir in vanilla chips.

Sprinkle work surface with 1 to 2 tablespoons of the flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on sprayed cookie sheet. Form each half into 9 x 3-inch loaf, placing 4 inches apart. Flatten tops slightly.

Bake at 350 degrees F for 23 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.

On cutting board, cut each loaf into ¾-inch crosswise slices. Place slices upright and 1 inch apart on same cookie sheet.

Return to oven; bake an additional 12 to 18 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar. Cool 10 minutes. Serve warm or cool.

Makes 24 cookies.

Meringue:
6 egg whites
½ tsp. cream of tartar
¼ tsp. salt
1 ¾ cup sugar

Filling:
2 cups heavy cream
8 oz. Cream cheese (softened)
1 cup sugar
1 tsp. vanilla
2 cups miniature marshmallows
21 oz. can Cherry pie filling
2 full cups strawberries
1 tsp. lemon juice

Beat egg whites until foamy, add cream of tartar and salt, beat until stiff. Beat in sugar gradually.
Spread into a 9 X 13 glass baking dish.
Bake at 275oF for 45 minutes or until golden brown.
Turn off oven and leave it for at least 6 hrs (overnight is best).

Whip heavy cream then fold into cream cheese with sugar and vanilla. Add mini marshmallows. Spread over meringue. When ready to serve, top with the berry layer and of cherry pie filling, mixed with sliced strawberries and lemon juice.

1 can (12-ounce) Frozen Lemonade
2 cups sugar or Splenda
3 Teaspoons Almond Flavoring

Fill with water to 1 Gallon.

6 whole chicken breasts
1 medium onion, chopped
½ c butter
1 - 8 oz can mushrooms
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 – 5 1/3 oz can Pet Milk
½ lb sharp cheese grated
¼ tsp Tabasco
2 tsp Soy Sauce
1 tsp Salt
½ tsp Pepper
1 tsp Accent
2 Tbsp Pimentos, chopped
2 cans green tip Asparagus
½ c slivered almonds

Boil chicken in seasoned water until tender. Cool, debone and tear into bite sized pieces. Set aside. Saute onion in butter and add remaining ingredients, except asparagus and almonds. Simmer sauce until cheese melts.

To assemble: place a layer of chicken in a large casserole, a layer of asparagus and a layer of sauce. Repeat layers ending with sauce. Top with almonds.

Bake at 350 degrees until bubbly. Do not add liquid even if it looks dry. If large breasts are used, this will serve 12. Also freezes well.

1 cup packed brown sugar
½ cup butter or margarine
2 tablespoons light corn syrup
2 large tart apples, peeled and sliced
3 eggs
1 cup milk
1 teaspoon vanilla flavoring
9 slices day-old French bread (3/4 inch thick)

SYRUP:
1 cup applesauce
1 jar (10 ounces) apple jelly
½ teaspoon ground cinnamon
½ teaspoon ground cloves

In a small saucepan, cook brown sugar, butter and syrup until thick. Pour into an ungreased 13-in. x 9-in. backing pan. Arrange apples on top. In a mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 35-40 minutes. Combine syrup ingredients in a medium saucepan; cook and stir until hot. Serve over French toast. Makes 9 servings.

Crust:
1 ½ cups flour
¼ teaspoon salt
½ cup butter or margarine
1 egg, slightly beaten
Ball and chill

Filling:
1 diced onion (sauté in grease from bacon)
3 strips bacon (browned)

Mix:
½ lb. (2 cups) grated Swiss cheese
4 eggs, well beaten
2 cups cream or half and half
1 tablespoon melted Oleo
½ teaspoon nutmeg
salt and pepper (Cayenne) to taste

Pour mixture oven cheese, bacon and onions in bottom of unbaked pie shell. Bake 15 minutes at 400 degrees. Reduce heat to 350 degrees for 30-40 minutes.

Cool a few minutes before serving.

1 pkg. Pillsbury Lemon Poppyseed Quick Bread Mix
¾ cup milk
1/3 cup oil
1 egg
½ cup raspberry preserves
¼ cup sugar
1 (3-oz.) pkg. cream cheese

Heat oven to 350 degrees. Spray 9 or 10-inch springform pan with nonstick cooking spray. Reserve ½ cup of the quick bread mix in small bowl for topping.

In large bowl, combine remaining quick bread mix, milk, oil and egg. Stir 50 to 75 strokes until mix is moistened. Spread 2/3 of batter in bottom of sprayed pan. Spoon preserves over batter; spread carefully to within ½ inch of edge of pan. Drop remaining batter by spoonfuls over preserves; carefully spread. (Some preserves may show through.)

Add sugar to reserved ½ cup quick bread mix. With pastry blender or fork, cut in cream cheese until mixture resembles coarse crumbs. Sprinkle mixture over batter.

Bake at 350 degrees for 35 to 45 minutes.

10 oz. frozen chopped spinach
¼ tsp. salt
1/8 tsp. pepper
1 Tbls. Horseradish
4 oz. sour cream
1- 9 inch pastry shell
½ lb. Sliced mushrooms
2 Tbls. Butter
3 Tbls. Grated Parmesan cheese
2 oz. grated cheddar cheese
4 eggs
1 ½ cups half and half
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp nutmeg

Defrost spinach completely. Drain and squeeze dry spinach. Place spinach in a bowl and blend in salt, pepper, horseradish, and sour cream. Roll out pastry shell and put in 10-inch quiche pan. Spread the mixture in the pastry shell. Saute the mushrooms in butter then drain and layer on top of the spinach mixture. Sprinkle with the Parmesan cheese and then grated cheese. You can cover and refrigerate quiche shells overnight. In the morning beat the eggs and add the half and half, and other seasonings – beat until smooth. Pour the egg mixture into the pastry shell. Bake at 375 degrees in a preheated oven for 40 minutes or until the top is puffed up, browned and a knife inserted in the center comes out clean. Remove from the oven and let stand for 5 or 10 minutes to set. Serves 5 or 6 depending on how big you want your pieces.

1 cup packed brown sugar
½ cup butter
2 T light corn syrup
3 or 4 large peaches, peeled and sliced thin
3 eggs
1 cup milk
1 t almond flavoring
9 slices French bread (3/4 inch thick)

Cook brown sugar, butter and corn syrup until thick.
Pour into ungreased 13 x 9 inch pan; arrange peaches on top.
Beat eggs, milk and almond flavoring.
Dip bread slices in egg mixture for 1 minute.
Place over peaches. Cover and refrigerate overnight.
Bake, uncovered, at 350 degrees for 30 to 40 minutes.
Yield: 9 servings.

6 bacon slices
½ small onion, chopped
12 very thin white bread slices
4 to 6 plum tomatoes, sliced
1 teaspoon salt, divided
½ teaspoon black pepper
¼ teaspoon dried basil
6 Swiss cheese slices
4 large eggs
1½ cups milk
1/3 cup shredded Parmesan cheese

COOK back in a skillet until crisp; drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, set aside.

ADD chopped onion to hot bacon drippings and sauté 5 minutes or until tender.

CUT crusts from bread slices. Arrange 6 bread slices in an even layer on the bottom of a greased 11-x-7-inch baking dish; top with tomato slices and sprinkle bacon an donion evenly over tomatoes; top with Swiss cheese slices and remaining bread slices.

WHISK together eggs, milk, and remaining ½ teaspoon salt. Pour evenly over bread slices. Cover and chill at least 4 hours.

BAKE at 350 degrees for 40 minutes or just until set. Top with Parmesan cheese, and bake 5 more minutes or until cheese melts.