What's Cooking Smithville

Local Recipes, Timeless Stories: A Taste of Our Community

What’s Cooking Smithville

  • Welcome to my blog post! I’m thrilled to start building a community of Smithville food enthusiasts. Here, we can come together to share meals and celebrate the positive aspects of our community, fostering connections through food and the kindness of others.

    Cracking Open Easter Traditions

    Eggs and Ham

    Smithville is fortunate to have access to an abundance of farm-fresh eggs, cherished for their vibrant, multi-colored shells and rich, golden yolks. The difference between these eggs and store-processed ones is unmistakable.

    In Tennessee, pork has long been a staple, whether it’s broiled, boiled, smoked, or cured. Easter is an ideal time to bring these two traditional foods together.

    Eggs at Easter hold significant symbolic meaning, representing new life and renewal. Early Christians adopted eggs as a symbol of the resurrection of Jesus Christ. The tradition of dyeing eggs, often red to represent Christ’s blood, originated in Mesopotamia and spread throughout Europe. During Lent, eggs were forbidden, making them a special treat at Easter.

    Ham became an Easter tradition due to practical agricultural practices in Europe. Pigs were slaughtered in the fall, and their cured meat was ready by spring, coinciding with Easter. This tradition was brought to America and continues to be a holiday staple.

    Make sure to check your local grocery’s weekly sales for discounted hams this week. Whether it’s a bone-in or spiral-cut boneless ham, it’s sure to be the centerpiece of your Easter dinner. Perhaps the best part of a baked ham can be experienced in the days after the holiday, whether it’s a ham sandwich, ham salad on crackers, ham bone bean soup, or a fried slice of ham with scrambled eggs.

    Many roadside stands in our community offer fresh eggs, and stores like C&S Farms sell them. I often stop at the roadside stand to purchase fresh eggs, which also sells different seasonal produce and firewood. The stand at 1574 Coconut Ridge Road operates on the honor pay system, and you are invited to feed the many enthusiastic and friendly chickens.

    Together, eggs and ham bring families together, reflecting cultural creativity and historical significance. From deviled eggs to glazed hams, these dishes continue to be part of Easter traditions worldwide.

    Aunt Jenny’s Easter Ham

    NGREDIENTS:

    1 bone-in spiral ham

    1/2 cup honey

    1/2 cup firmly packed brown sugar

    1teaspoon Ground Ginger

    2 teaspoon Ground Mustard

    1/2 teaspoon GroundCinnamon

    1/2 cup orange juice

    INSTRUCTIONS

    1. Preheat oven to 325°F. Place the ham on its side in roasting pan. Mix honey, orange juice, brown sugar and spices in small bowl until well blended. If mixture is too thick, microwave on HIGH 30 seconds to 1 minute or until smooth, stirring after 30 seconds. Brush 1/2 of the honey mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover tightly with foil.

    2. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining honey mixture.

    3. Bake 45 minutes longer. Serve ham with pan drippings.

    Mark’s Low- carb (Keto Friendly)

    Crustless Ham & Egg Quiche

    INGREDIENTS:

    7 large eggs
    1 cup cream 
    1/2 tsp salt (Note 2)
    1 tsp black pepper

    Dash hot sauce 

    1 tsp tarragon  
    1 cup ham , diced
    1 cup shredded cheddar cheese 
    1 green onion , sliced

    * Use any of your favorite sautéed vegetables. I often use sweet peppers, asparagus, tomatoes or basil. 

    INSTRUCTIONS:

    1. Preheat oven to 350
    2. Grease 9″ pie dish with butter- I prefer a deep dish
    3. Whisk eggs, cream, salt and pepper.
    4. Layer most of the ham, cheese and green onion in the pie pan.
    5. Pour in egg mixture. Top with remaining ham, cheese and green onion.
    6. Bake 35 minutes until golden on top and centre barely wiggles. Don’t overcook.
    7. Remove from oven, rest 5 minutes 

    Creekstone Cheesecakes

    Handmade Desserts Rooted in Tradition and Flavor

    Creekstone offers a variety of flavors and sizes.

    Creekstone Cheesecakes offers a standout experience with its handmade desserts crafted from the finest and freshest ingredients. Known for their superior quality, taste, and texture, these cheesecakes surpass the typical store-bought options, making them a unique treat in today’s market.

    Family Tradition and Craftsmanship

    Jessica and Matthew Stribling, the owners of Creekstone Cheesecakes, bring a personal touch to their creations. Jessica’s cheesecake recipes have been passed down through her family for over 70 years, originating with her grandmother and Aunt Penny. The couple’s story adds charm to the brand—Matthew, a DeKalb County High School alumnus and son of former County Mayor Tim Stribling, met Jessica at Dairy Queen where she worked as an ice cream cake decorator. They married in 2018 and now live in Matthew’s childhood home with their two children.

    Flavor Highlights

    Over six months, customers have enjoyed a variety of flavors, with lemon and mint chocolate being particularly popular. Seasonal offerings like the Easter cheesecake—a carrot cake layer topped with traditional cheesecake and finished with toasted pecans and cream cheese frosting—are especially noteworthy. Additionally, Creekstone has introduced a Spring Key Lime cheesecake made with freshly squeezed key lime juice and zest.

    Sizes and Ordering Options

    Creekstone cheesecakes are available in two sizes:

    • 9-inch whole size: Perfect for larger gatherings.
    • 5-inch mini size: Despite its name, this size can serve up to six people.

    For Thanksgiving, the large 9-inch pumpkin cheesecake proved to be a weekend-long delight for customers.

    Future Expansion

    Creekstone Cheesecakes is exploring the option of offering slices at a local brick-and-mortar store, which would provide greater access to their wide variety of flavors.

    Ordering Details

    Ordering is simple via phone, email, text, or Facebook messaging. Customers can visit their social media pages for tempting visuals of their creations.

    Contact Information:

    Seasonal offerings like the Easter cheesecake—a carrot cake layer topped with traditional cheesecake and finished with toasted pecans and cream cheese frosting.




    Recipe of the Week

    Italian Easter Cookies

    • Ingredients:
    • 2 eggs
    • 6 Tbsp softened butter
    • 1/2 cup sugar
    • 2 tsp almond extract or vanilla extract
    • 2 cups flour
    • 2 tsp baking powder
    • 1/2 teaspoon salt
    • Icing :
    • 2 .5 cups powdered sugar
    • 1 tsp almond extract or vanilla extract
    • 3-4 Tbsp cream or milk warmed
    • • Colorful sprinkles

  • Welcome to my blog post! I’m thrilled to start building a community of Smithville food enthusiasts. Here, we can come together to share meals and celebrate the positive aspects of our community, fostering connections through food and the kindness of others.

    Cracking Open Easter Traditions

    Eggs and Ham

    Smithville is fortunate to have access to an abundance of farm-fresh eggs, cherished for their vibrant, multi-colored shells and rich, golden yolks. The difference between these eggs and store-processed ones is unmistakable.

    In Tennessee, pork has long been a staple, whether it’s broiled, boiled, smoked, or cured. Easter is an ideal time to bring these two traditional foods together.

    Eggs at Easter hold significant symbolic meaning, representing new life and renewal. Early Christians adopted eggs as a symbol of the resurrection of Jesus Christ. The tradition of dyeing eggs, often red to represent Christ’s blood, originated in Mesopotamia and spread throughout Europe. During Lent, eggs were forbidden, making them a special treat at Easter.

    Ham became an Easter tradition due to practical agricultural practices in Europe. Pigs were slaughtered in the fall, and their cured meat was ready by spring, coinciding with Easter. This tradition was brought to America and continues to be a holiday staple.

    Make sure to check your local grocery’s weekly sales for discounted hams this week. Whether it’s a bone-in or spiral-cut boneless ham, it’s sure to be the centerpiece of your Easter dinner. Perhaps the best part of a baked ham can be experienced in the days after the holiday, whether it’s a ham sandwich, ham salad on crackers, ham bone bean soup, or a fried slice of ham with scrambled eggs.

    Many roadside stands in our community offer fresh eggs, and stores like C&S Farms sell them. I often stop at the roadside stand to purchase fresh eggs, which also sells different seasonal produce and firewood. The stand at 1574 Coconut Ridge Road operates on the honor pay system, and you are invited to feed the many enthusiastic and friendly chickens.

    Together, eggs and ham bring families together, reflecting cultural creativity and historical significance. From deviled eggs to glazed hams, these dishes continue to be part of Easter traditions worldwide.

    Aunt Jenny’s Easter Ham

    NGREDIENTS:

    1 bone-in spiral ham

    1/2 cup honey

    1/2 cup firmly packed brown sugar

    1teaspoon Ground Ginger

    2 teaspoon Ground Mustard

    1/2 teaspoon GroundCinnamon

    1/2 cup orange juice

    INSTRUCTIONS

    1. Preheat oven to 325°F. Place the ham on its side in roasting pan. Mix honey, orange juice, brown sugar and spices in small bowl until well blended. If mixture is too thick, microwave on HIGH 30 seconds to 1 minute or until smooth, stirring after 30 seconds. Brush 1/2 of the honey mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover tightly with foil.

    2. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining honey mixture.

    3. Bake 45 minutes longer. Serve ham with pan drippings.

    Mark’s Low- carb (Keto Friendly)

    Crustless Ham & Egg Quiche

    INGREDIENTS:

    7 large eggs
    1 cup cream 
    1/2 tsp salt (Note 2)
    1 tsp black pepper

    Dash hot sauce 

    1 tsp tarragon  
    1 cup ham , diced
    1 cup shredded cheddar cheese 
    1 green onion , sliced

    * Use any of your favorite sautéed vegetables. I often use sweet peppers, asparagus, tomatoes or basil. 

    INSTRUCTIONS:

    1. Preheat oven to 350
    2. Grease 9″ pie dish with butter- I prefer a deep dish
    3. Whisk eggs, cream, salt and pepper.
    4. Layer most of the ham, cheese and green onion in the pie pan.
    5. Pour in egg mixture. Top with remaining ham, cheese and green onion.
    6. Bake 35 minutes until golden on top and centre barely wiggles. Don’t overcook.
    7. Remove from oven, rest 5 minutes 

    Creekstone Cheesecakes

    Handmade Desserts Rooted in Tradition and Flavor

    Creekstone offers a variety of flavors and sizes.

    Creekstone Cheesecakes offers a standout experience with its handmade desserts crafted from the finest and freshest ingredients. Known for their superior quality, taste, and texture, these cheesecakes surpass the typical store-bought options, making them a unique treat in today’s market.

    Family Tradition and Craftsmanship

    Jessica and Matthew Stribling, the owners of Creekstone Cheesecakes, bring a personal touch to their creations. Jessica’s cheesecake recipes have been passed down through her family for over 70 years, originating with her grandmother and Aunt Penny. The couple’s story adds charm to the brand—Matthew, a DeKalb County High School alumnus and son of former County Mayor Tim Stribling, met Jessica at Dairy Queen where she worked as an ice cream cake decorator. They married in 2018 and now live in Matthew’s childhood home with their two children.

    Flavor Highlights

    Over six months, customers have enjoyed a variety of flavors, with lemon and mint chocolate being particularly popular. Seasonal offerings like the Easter cheesecake—a carrot cake layer topped with traditional cheesecake and finished with toasted pecans and cream cheese frosting—are especially noteworthy. Additionally, Creekstone has introduced a Spring Key Lime cheesecake made with freshly squeezed key lime juice and zest.

    Sizes and Ordering Options

    Creekstone cheesecakes are available in two sizes:

    • 9-inch whole size: Perfect for larger gatherings.
    • 5-inch mini size: Despite its name, this size can serve up to six people.

    For Thanksgiving, the large 9-inch pumpkin cheesecake proved to be a weekend-long delight for customers.

    Future Expansion

    Creekstone Cheesecakes is exploring the option of offering slices at a local brick-and-mortar store, which would provide greater access to their wide variety of flavors.

    Ordering Details

    Ordering is simple via phone, email, text, or Facebook messaging. Customers can visit their social media pages for tempting visuals of their creations.

    Contact Information:

    Seasonal offerings like the Easter cheesecake—a carrot cake layer topped with traditional cheesecake and finished with toasted pecans and cream cheese frosting.




    Recipe of the Week

    Italian Easter Cookies

    • Ingredients:
    • 2 eggs
    • 6 Tbsp softened butter
    • 1/2 cup sugar
    • 2 tsp almond extract or vanilla extract
    • 2 cups flour
    • 2 tsp baking powder
    • 1/2 teaspoon salt
    • Icing :
    • 2 .5 cups powdered sugar
    • 1 tsp almond extract or vanilla extract
    • 3-4 Tbsp cream or milk warmed
    • • Colorful sprinkles
  • Mix together eggs, oil, sugar, and extract in a mixing bowl. Stir in flour, baking powder, and salt.
  • Roll dough by tablespoonfuls into balls. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.
  • Bake at 350° for about 9 minutes, or till tops are set. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely.
  • For glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency.
  • Dip tops of the cookies in the Icing, then top with sprinkles.

About the Author:

Mark MyGrant is a retired educator turned food writer and blogger. With a discerning palate and a keen interest in food history, Mark explores the flavors and stories behind iconic dishes. His culinary interests include Italian and Mexican cuisines, but he has a special affinity for Southern cooking—a cuisine that reflects the South’s diverse cultural heritage.