Kitchen Creations with a Twist


This week, on the Rocky Top Wine Trail the entire staff at each location has really been creative, in the kitchen that is. Our operations manager, Katie Collier, made a request to the staff to create a unique way to enjoy the wine, cider, or moonshine product they love in a delicious recipe.

There are several ways you can enjoy the products you find along the Rocky Top Wine Trail. For an example, wine can be enjoyed on its own, in a slushy or cocktail recipe, with a meal, or even in a meal.

Each winery will have the honor to have their recipe printed on cards and win a case of their favorite wines! Those cards will then be printed and handed out to all the travelers on the Rocky Top Wine Trail.

This will be a great way for guests to experiment at home with their favorite wines and add a twist of their own.

Tasting Day!

Katie had a great time going around the locations and trying the different recipes of the wines, hard ciders, and moonshine products. Although there could only be one winner from each location, she enjoyed everything she tasted!


Winning Recipes

Listed below are the winning recipes we will be handing out this June, just in case, you won’t be able to make it here to the Great Smoky Mountains.

Mountain Valley Blackberry Pecan Cake recipe


1 cup chopped pecans

1 box yellow cake mix

1 box blackberry jello

½ cup vegetable oil

4 eggs

1 cup Mountain Valley Blackberry Wine

Glaze Ingredients:

1 stick butter

½ cup mountain valley blackberry wine

1 cup powdered sugar

Cake Instructions

  1. Preheat oven to 325 degrees and grease bunt pan
  2. Spread pecans in bunt pan
  3. Combine cake mix and jello- mix well
  4. Add oil, eggs, and wine- mix well
  5. Pour batter into pan and bake for 50 minutes
  6. Let cool before glazing
  7. Remove pan and spoon glaze over cake until all is absorbed
  8. Add fresh fruit

Glaze Instructions

  1. Warm butter and wine in a pan until butter melts
  2. Add powdered sugar and boil until dissolved


recipeHillside Vino Chicken


1 small onion

Olive Oil

1 Tbsp Minced Garlic

4 boneless Chicken Breasts

Mrs. Dash chicken seasoning

6 oz. can Italian Season tomato paste

28 oz can diced tomatoes

1 box pasta

sliced Mozzarella cheese

2 cups chicken broth


  1. Heat 1 tsp of olive oil in a quart saucepan
  2. Add minced garlic and onion, cook until onion is tender
  3. Then, add Don Rosso wine and let simmer for 30 minutes
  4. Finally, add tomato paste and diced tomatoes, simmer on low for 2 hours-stir occasionally
  5. Rub Mrs. Dash on both sides of tenderized chicken breasts
  6. In a large pan, heat 1-2 tsp of olive oil and sear each side of the chicken
  7. Lower heat and Cantina Bianca wine, cover and let simmer for 20-30 minutes
  8. Cook pasta as directed on box and add chicken broth to water for flavor
  9. Remove chicken from pan and top with cheese- save the chicken pan
  10. Drain pasta and toss pasta in chicken pan liquid
  11. Serve pasta with chicken and top with sauce
Mill Bridge South Cider Pork Chops


4 Pork Chops

2 Tbsp Olive Oil

1.5 Cups Millbridge South Cider

2 Tbsp Brown Sugar

1 Tbsp Whole Grain Mustard

Salt and pepper


  1. Pat pork chops dry with paper towels
  2. Season both sides with salt and pepper to taste
  3. Heat olive oil in a skillet on medium high
  4. In a hot pan, cook pork chops for 4 minutes on each side, or until golden brown
  5. Remove pork chops from skillet and save skillet
  6. Add Mill Bridge’s South Cider and brown sugar to pork skillet
  7. Cook until thick and syrupy
  8. Stir in mustard and season with salt and pepper to taste
  9. Pour glaze over pork chops and serve
Apple Barn Apple Strawberry Brownie

Brownie Ingredients:

½ cup salted butter

8 oz semisweet chocolate

¾ cup of sugar

2 eggs

1 Tsp Vanilla

½ cup flour

1 Tbsp Baking powder

½ Tsp Salt

Topping Ingredients:

8 oz. sliced strawberries

8 oz. semi-sweet chocolate

Apple Barn Apple Strawberry Wine

Brownie Instructions:

  1. Preheat oven to 350 and line 8×8 pan with non-stick foil
  2. Soak strawberries in wine and refrigerate
  3. Melt 8 oz chocolate and butter in the microwave until smooth
  4. Stil in sugar
  5. Add eggs and vanilla
  6. Add flour, baking powder, and salt- mix well
  7. Pour in pan and bake for 20 minutes
  8. Let it cool
  9. Place strawberries on top of cooled brownie
  10. Melt 8 oz of chocolate and pour over strawberries
Sugarland Cellars Elkmont Glazed Cheesecake

Cake Ingredients:

1 Ready to use Graham Cracker Crust

16 oz Cream Cheese

½ Teaspoon Vanilla

½ cup sugar

2 eggs

Glaze Ingredients:

½ cup Sugarland Cellars Elkmont Wine

½ cup sugar

3 cups Raspberries

2 Teaspoons cornstarch

Cake Instructions:

  1. Preheat over to 325 degrees
  2. Beat cream cheese, sugar, and vanilla with the mixer, until blended
  3. Add eggs, mix until blended
  4. Pour into crust and bake for 40 minutes
  5. Let cool and refrigerate 3 hours
  6. Add glaze and serve

Glaze Instructions:

  1. Blend raspberries until smooth
  2. Strain through fine-mesh sieve-discard seeds
  3. In a small saucepan, combine sugar and cornstarch
  4. Stir in raspberry puree and wine
  5. Cook over medium heat until thick and bubbly
  6. Cover and chill for at least one hour
Doc Collier’s Mountain Mistress


¾ oz of Doc’s 125 Shine

1.5 oz Doc’s Hollow Heart Watermelon Shine

2 oz. Doc’s Smoky Mountain Sunrise Shine

2 Doc’s Shined Cherries

Whipped Cream


  1. Pour all ingredients together in a shaker with ice
  2. Shake well
  3. Pour contents into a tumbler
  4. Garnish with whipped cream and shined cherries