Phone: (865) 599 0843
Chef Walter
Food City Kitchen
Pasta and Bean Soup
Mashed Red potatoes
Chicken Crescent Ring
Boston Beans
Apricot Scones
Cream Cheese Brownies
Cheesy Potato Soup
Black Bean Pumpkin Chili
Black Eyed pea Salad
Savory Pot Roast
Hoppin Juan with Collard Greens
Festive Fruitcake Bars 12-21
Cheesy Salsa Chicken 12-26 CW
Chocolate Crinkles
Quick Cheesy Chili and Rice
Turkey Fried Rice
Parmesan-Thyme Mushrooms
Ruth Cranberry Relish
Butternut Squash Gratin
Snappy Pumpkin Dessert
Potato, Leek, White Bean Soup
Apple Crisp
Sunken apple cake
Beef Stew Pumpkin 1
Beef Stew Pumpkin
Beef Stew Pumpkin
Bundt Spinach-Spaghetti Pie
Fall Harvest Skillet
Skillet Cookies
BBQ Hot dog
Chicken and Rice Casserole Foil Packs
chicken quinoa
Alligator Bites
Chili Bean Dip
Okra Griddle Cakes
Banana Pudding
Buttermilk Cake
Curry-Roasted Butternut Squash
Caramel Fudge
Mushroom pate
Chinese Noodles
Cookie Crumb Cheesecake
Four Can Casserole
Tomato Pie
Strawberry Rhubarb Custard Pie
Food City Meal in a Minute
Easy Hobo Dinner
Tex-Mex Summer Squash Casserole
Pan-Roasted Chicken
Hot Fudge Cake
Easy Quiche
Veggie Salad
Spicy Spoon Bread
Spicy Pineapple
Unbelievable Chicken
Grilled Italian Eggplant and Zucchini
Healthy Vegetable Soup
Moes Original BBQ Wing Sauce
Rhubarb Cake
Dollywood Classic Club Sandwich
Dollywood Pulled Pork BBQ
Chili Corn Bread Salad
Friday, April 21, 2017
Easy Coconut Cake Friday, April 14, 2017
Almost Mexican Four Can Quinoa Casserole
Slightly Mexican Bean Soup
Irish Coffee Cake Scones

About Us

For 25 years, I have cooked on the News at Noon show on Volunteer TV. I enjoy cooking and eating. I enjoy visiting with friends and seeing an occasional movie.


Leftover Easter Candy Cake
2 cups coarsely chopped leftover Easter candy (use what you have left
like chocolate or marshmallow eggs, candy eggs,jellies,
 whatever. You probably don’t want to put chocolate
 bunnies in the cake because nobody likes a hare in their
2 ¾ cup all purpose flour
½ tsp salt
1 tsp baking soda
1 tsp vanilla
1 stick butter
1 ½ cups sugar
3 eggs
1 cup sour cream
confectioners’ sugar
Preheat oven to 350 deg. Spray a tube or Bundt pan (10 to 12 cup capacity) with baking spray. Set pan aside. Stir together the flour, salt and baking soda and set aside. In large bowl, cream butter until soft, add sugar and cream thoroughly. Add vanilla. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as needed. Place 1 ½ cups cake mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter. Bake 1 hour or until tests done. Cool 15 minutes in pan. Invert pan over rack and remove pan. Let cake cool. Serve plain or with confectioners’ sugar dusted on top.


Flourless Peanut Butter Cookies
1 cup peanut butter (smooth or chunky)
1 cup sugar
1 egg
1 tsp baking soda
Mix all ingredients thoroughly and continue to stir until mixture is no longer sticky. Roll into 1 inch balls and place 2 inches apart on a very lightly greased baking sheet. Bake in a preheated 350 deg oven about 11 minutes or until very lightly browned. Allow to cool at least 5 minutes on the pan. Remove to a wire rack to cool completely. These keep nicely in a tightly covered container.
No-Bake Chocolate Oatmeal Cookies
First made August 26, 1991
2 cups sugar
¾ cup cocoa
½ cup milk
¼ cup butter
2 ½ cups traditional oats, uncooked
¾ cup creamy peanut butter
2 tsp vanilla
combine sugar, cocoa, milk, and butter in a large, heavy saucepan.  Cook over medium heat, stirring occasionally until mixture boils.  Boil for one minute and remove from the heat.  Stir in all other ingredients and blend completely.  Drop by teaspoonfuls onto waxed paper and allow to cool completely.  Store in an airtight container.