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We took off and went camping in Maggie Valley, NC back in November before Thanksgiving. We decided to go over the Oconaluftee Visitor Center because I wanted to be outside after being cooped up at work and home to see if we could see some elk! Well we were not disappointed there was around 40 there that day, we went about 3:30pm. We had not stopped there in years so it was nice to revisit, they have a gift shop with information on the area of things to do,

places to go. It is on a river so summertime would be nice too. They have a old farmstead there you can go through and see what would have been on a farm back in the 1800's or later that is a good history lesson for the kids. You may be lucky to see elk like we did or not like the next day my adult kids went at the same time and there wasn't a one there LOL. All in all neat little place to see.

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Updated: Dec 27, 2020

Here is another recipe from our website, want something different for dinner? Well try this recipe for twice baked sweet potatoes. They are quick and easy to make and are a nice change to the plain potato.

Give them a try here is the recipe.

For you sweet potato lovers out there here is a recipe that is sure to please! Twice baked sweet potatoes with hickory syrup! Reminds you of a sweet potato souffle or pie, makes a nice side for a meal.

Twiced Baked Sweet Potatoes


6 sweet potatoes

2 tbsp brown sugar

4oz Sutton Mill Creek Hickory Syrup your choice of flavors

4 tbsp butter

4 oz cream cheese

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ginger

Salt & ground black pepper


Preheat oven to 375°F. Place sweet potatoes on cookie sheet and bake for 1hr or until soft. Remove from oven and let cool enough to handle. Split potatoes and remove skins to a medium sized bowl, saving the skins as shells. In another bowl, combine brown sugar, Hickory Syrup, butter, cream cheese and cinnamon, nutmeg, ginger and a pinch of salt and pepper. Incorporate all together with fork until well blended. Add the potato flesh to the butter and cream mixture above and fold in completely. Add the filling back into the potato shells and place on cookie sheet. Bake for 15 minutes or until golden brown.

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Do you need a bread to go with dinner then give this a try! Hickory Cornbread would go good with any meal but would be real good with a bowl of chili or like I made a meal of ham, twiced baked sweet potatoes and corn on the cob! Check out this video for all the details, recipe is below.

Hickory Cornbread A wonderfully flavored and different cornbread! Makes a great addition to any meal! HICKORY CORNBREAD

1 1/3 cups sifted all-purpose flour

4 tsp. baking powder

1/2 tsp. salt

2/3 cup cornmeal

2/3 cup milk

1/3 cup Sutton Mill Creek Hickory Syrup

2 eggs, lightly beaten

1/4 cup butter, melted

1/4 cup Sutton Mill Creek Hickory Syrup

1/3 cup walnuts or pecans coarsely chopped

Directions: Heat oven to 375°F. Grease 9-inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3-cup Hickory Syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4-cup hickory syrup over batter. Sprinkle with walnuts or pecans. Bake for 25 minutes or until a toothpick comes out clean.

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