The Overlook Inn Recipes

Here are some of our most requested recipes for your home enjoyment. Let us know if we should add to the list.

georgia mountain caviar for an appetizer

North Georgia Mountain Caviar

One of our most requested recipes… here it is!


4 (15 oz) Cans of Black Eyed Peas (We like Luck’s)
1 Red Bell Pepper (finely chopped)
1 Yellow Bell Pepper (finely chopped)
½ Large Onion (finely chopped)
½ Cup Celery (finely chopped)
5 Jalapeno Slices from Jar (finely chopped), or ½ Fresh Jalapeno (finely chopped and seeds removed)
Flat Leaf Parsley to Your Taste (finely chopped)
1 Tbsp Minced Garlic
½ Cup Red Wine Vinegar
2 Tbsp Balsamic Vinegar
¼ Cup Extra Virgin Olive Oil
½ Tsp Cumin
1 Tsp Salt
1 Tsp Ground Black Pepper


Rinse the black eyed peas and drain.

Next, mix the peas and all of the finely chopped veggies (peppers, onion, celery, jalapenos, parsley and garlic) together in a large bowl.

In a separate small bowl, mix together the red wine and balsamic vinegars.

Gradually add the olive oil, whisking constantly to blend thoroughly with the vinegars.

Stir in the cumin, salt and pepper.

Pour the dressing over the vegetable mixture, tossing to coat evenly.

Cover and refrigerate for at least 4 hours before serving, and enjoy.

the breakfast granola bar at the overlook inn

Overlook Inn Granola

We do different “twists” and “tweaks” on occasion, but here’s our favorite Granola recipe, for your consideration.


¾ cup vegetable oil (or Coconut Oil if you have it)
¼ cup honey
1 cup packed brown sugar
1 tsp vanilla
½ tsp salt
8 cups rolled old fashioned (not quick) oats
¾ cup almonds, toasted
½ cup sunflower seeds, toasted (pumpkin Seeds are good also)
½ cup flaked (dry) coconut


Preheat oven to 325 degrees.

In medium saucepan, stir together oil, honey, brown sugar, vanilla and salt.

Heat, stirring until brown sugar melts. Oil and sugar will remain separate.

In a very large bowl, stir together oats, toasted nuts, sunflower seeds and coconut.

Pour on liquids, stirring well to distribute (You may need to use your hands – careful, it’s hot!).

Spread mixture onto foil-lined baking pans.

Bake 10-15 minutes, stirring often until cereal is golden brown.

Allow to cool thoroughly before storing in an airtight container.

This is so good layered at the bottom of a fruit and yogurt parfait, sprinkled over cottage cheese, or all on it’s own, with some milk or straight out of the bag – makes a great trail mix also!

peaches and crème for dessert

Mackenzie’s Baked Peaches

One of our favorites, it smells so good in the oven and we love to use our lavender from our garden.


Can of Peach Halves (usually 4)
1 Tbsp Cinnamon
2 Tbsp Butter
Dried Lavender
Whipped Cream


Preheat your oven to 350 degrees, and while it’s heating up coat a glass baking dish with butter.

Put your peach halves in the dish, cut side up, and drizzle with honey. Add butter around peaches. Then, sprinkle each peach with Cinnamon, your lavender and a little lemon zest.

Roast on the top oven shelf for 25 minutes, remove from the oven and spoon the honey-butter in the dish over the peaches.

Put back under the oven element and roast for another 25 minutes until golden.

Serve in a pretty dish over Whipped Cream – you can drizzle it with some of the honey-butter from the baking pan. Sure you can do this without the dried lavender… but why?

caramapples dessert at the overlook inn



2 Gala Apples (You can use different varieties of apples, but Gala tend to hold their shape the best.)
2 Tbsp Quick Oats
1 Tbsp Brown Sugar
1 Tbsp Flour (or Gluten Free Flour)
Pinch of Cinnamon
Caramel Syrup (Optional)


Preheat oven to 350 degrees.

Melt butter in a bowl and add all remaining ingredients (except of course the apples).

Slice each apple in half and core apple with a small spoon. Pack ingredients on each open apple with a flat layer on top.

Bake in the oven for 30 minutes. Add aluminum foil loosely on top for another 20-30 minutes.

Remove from the oven and place on a plate with ice cream, or do like us and have caramel drizzled on the plate before adding the baked apple.


zucchini bread at the overlook inn

Zucchini Bread


3 Eggs
1 Cup Vegetable Oil
2 Cups White Sugar
2 Cups Grated Zucchini
2 Tsp Vanilla Extract
3 Cups Flour
3 Tsp Ground Cinnamon
1 Tsp Baking Soda
¼ Tsp Baking Powder
1 Tsp Salt
½ Cup Chopped Walnuts


Preheat the oven to 350 degrees.

Grease and flour two 8×4 loaf pans.

In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla.

Combine flour, cinnamon, baking soda, baking powder, salt and nuts; stir into the egg mixture.

Divide batter into prepared pans.

Bake for 60-70 mins, or until done.