Category Archives: Recipes

Recipe from the Cove Kitchen: Banana Pudding

Recipes from The Cove kitchen logo

Did you know that Cove Executive Director, Will Graham’s, favorite Cove dessert is banana pudding?  Well, our pastry chef, Natalie,  is sharing her delicious recipe today.  We hope you will enjoy as much as Will and our guests do.

Banana Pudding from Canva

Banana Pudding
Served at The Cove
Makes 4-6 servings

1 package (3.4 oz) instant vanilla pudding mix
1 cup whole milk
7 oz sweetened condensed milk
½ tablespoon lemon juice
1 teaspoon vanilla extract
8 oz heavy cream
2 tablespoons powdered sugar
Vanilla Wafers
Bananas, sliced as needed
Extra sweetened whipped cream as needed for topping

Whip the heavy cream and powdered sugar into soft peaks. In a separate bowl, whisk together the whole milk, condensed milk, lemon juice and vanilla extract. Slowly whisk in the pudding mix and continue whisking for 2 minutes. Fold the whipped cream into the pudding mixture 1/3 portions at a time. In the bottom of a 9”x9” casserole dish, spread an even layer of vanilla wafers. Spread sliced bananas on top of wafers. Spread half of pudding mixture over the bananas. Repeat wafers, bananas, and pudding.

Top with sweetened whipped cream.  For best results, make 1 day ahead of time and chill overnight.


To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove.  Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

Recipe From The Cove Kitchen: Coconut Cheesecake with Brownie Crust

Recipes from The Cove kitchen logo


At The Cove, we are blessed with amazingly gifted chefs with a heart to serve God.  Today, our pastry chef Natalie shares her recipe for
Coconut Cheesecake with Brownie Crust.  Delicious!

Coconut Cheesecake with Brownie Crust
Served at The Cove
Makes 1 – 9 inch pie, 6-8 servings

Brownie Crust:
3/4 cup all-purpose flour
6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
1/3 teaspoon baking powder
1 teaspoon vanilla extract
½ cup plus 2 tablespoons semi-sweet chocolate chips

Combine flour and baking powder and set aside. Melt butter and chocolate together over a double boiler. Whip eggs with the sugar until thick and light in color. Fold melted butter and chocolate into eggs. Gently stir in the flour. Pour into a 9 inch round cake pan that is lined with parchment paper and greased. Bake at 350 degrees for 10-15 minutes or until toothpick comes out with wet crumbs.

Coconut Cheesecake:
2 pounds cream cheese
1 cup plus 2 tablespoons sugar
1 teaspoon salt
5 eggs
1 egg yolk
1/2 cup coconut milk
1 tablespoon vanilla extract
1 cup shredded coconut

Directions: Mix cream cheese on medium speed with a paddle until smooth, scraping the bowl several times. Reduce speed to low and add sugar and salt. Mix until smooth, scraping the bowl. Add eggs and egg yolk one at a time, scraping the bowl well after each addition. Stir in the coconut milk and vanilla. Stir in shredded coconut. Pour batter over baked brownie crust. Bake at 325 degrees, in a warm bath, for 45 minutes-1 hour or until center is almost set. Immediately run a knife around the edge of the cheesecake crust and cool completely in the water bath before refrigerating or freezing.


Enjoy other recipes from The Cove kitchen here.


Recipe From The Cove Kitchen: Healthy Quinoa Tabbouleh

Recipes from The Cove kitchen logo

IMG_3269 - Copy

It’s time to start  “Eating Clean”  and we guarantee that this will become a new favorite in your household! Learn how to prepare this Healthy Quinoa Tabbouleh recipe prepared by
Sous Chef Hallie Saunders here at The Cove. 

The Healthy Quinoa Tabbouleh recipe adds the perfect touch of freshness and zip to add to any meal and is perfectly paired with grilled fish or chicken.

Watch here as Sous Chef Hallie and Executive Chef Douglas expertly show you how to prepare this great dish.

Quinoa Tabbouleh
(Serving Size: 4-6)

1 cup cooked quinoa- the mother of all grains
2 cloves fine chopped garlic
3/4 cup chopped parsley
1/4 cup of chopped red bell pepper
1/4 cup of chopped celery
1/4 cup of chopped purple onion
1/2 cup of lemon juice
1/2 cup of olive oil
salt and pepper to taste

Directions: Mix all ingredients and serve.
Great with pitas, grilled chicken or fish.
For extra kick and added spice, mix in cayenne pepper or red chili paste.



  IMG_3262 - Copy


Recipe From The Cove Kitchen: Linguini with Fire-Roasted Cream Sauce and Tiger Shrimp

Recipes from The Cove kitchen logo

IMG_3255 - Copy

This dish is sure to bring smiles to your table! We guarantee that you will LOVE this Linguini with Fire-Roasted Cream Sauce and Tiger Shrimp recipe prepared by Executive Chef Douglas Walls here at The Cove.  

Watch here as Chef Walls expertly shows you how to prepare this delicious meal for your entire family to enjoy!

Linguini with Fire-Roasted Cream Sauce and Tiger Shrimp
(Serving Size: 2)


3-4 Tbsp. unsalted butter
1 garlic clove- finely chopped
1 shallot-finely chopped
1/4 of red bell pepper- diced small
8 tiger shrimp
1 Tbsp. paprika
Salt & pepper to taste
1 tomato- roasted and roughed chopped
3 fresh basil leaves- chopped
12 oz. cooked linguine
1-2 Tbsp. scallions
1\2 cup heavy cream
Parmesan cheese

Directions: Prepare linguini pasta beforehand, and cook to al-dente. Heat shallow pan on high heat and add butter to melt. Add shallots, bell pepper and garlic. Sauté about 1 minute to soften. Add tiger shrimp to pan and add paprika. Heat shrimp through. Add roasted tomato and chopped fresh basil. Once shrimp is fully cooked, add cooked linguini and scallions. Toss to heat through. Once heated, add heavy cream to pan. Reduce cream and finish with Parmesan cheese. Garnish with basil and bell pepper.
Serve and enjoy!

For Roasted Tomato: Cut tomato in half and grill on both sides until roasted. Roughly chop.

Click here for PDF of recipe.

Don’t miss a post from our blog!  Enter your email in the box above and you’ll be notified of new posts in your inbox.

Visit our website here.



Recipe From Cove’s Kitchen: Avocado Pesto Wrap


These wraps are loaded with usable protein, amino acids, iron,
vitamins and minerals—and they are tasty too! 

Cabbage Family healing powers

Watch here to see how this recipe is prepared and meet our Sous Chef Hallie Saunders

Avocado Pesto Wrap
(Serving Size: 5-8)

1 large ripe avocado
3 cloves of garlic
1/2 cup of basil
1/4 cup of walnuts
1/3 cup of olive oil
1/3 cup of parmesan cheese*
1/2 cup of mayo*
salt and pepper to taste

(For an extra kick or tartness, add one or more of the following: lemon juice, hot sauce or balsamic vinegar.) Mix all in a food processor.

* Vegan options: 
Substitute Vegenaise (non-dairy mayo) for mayo.
Substitute nutritional yeast for parmesan cheese.

1 cup of cooked quinoa- the mother of all grains
2 and 1/2 cups of greens- choose one or combination of romaine, mixed field, spinach or kale
2 small blackened diced chicken breast—-or diced veggie burger
1/2 cup of chopped broccoli
1/2 cup of chopped carrots
1/2 cup of purple cabbage

Directions: Mix pesto with wrap filling ingredients and fill 5-8 large spinach, whole wheat, or tomato basil tortillas.

Fold and roll—- Enjoy!

CLICK here for PDF of this recipe

Recipe From The Cove Kitchen: Grilled Coffee Rubbed Rib Eye Steak & Lemon Roasted Asparagus


It’s grilling season and whether you are a coffee drinker or not, you will LOVE this Coffee Crusted Grilled Rib Eye Steak recipe prepared by Executive Chef Douglas Walls here at The Cove 

The Lemon Roasted Asparagus recipe and Sriracha Horseradish Sauce add the perfect touch of freshness and zip to finish off this delicious dish.   

Watch here as Chef Walls expertly shows you how to prepare this great summertime meal.    

Coffee Rubbed Grilled Rib Eye Steak
(Serving Size: 1) 

8 oz. rib eye steak
1 Tbsp. ground coffee
1/2 Tbsp.  paprika
1/2Tbsp.  light brown sugar
1/2Tbsp.  ground mustard
1 tsp. granulated garlic
Salt & Pepper to taste.

Mix dry ingredients and rub on both sides of steak.  Grill steak on a hot grill for 3 minutes on each side.  Let steak rest for 5 minutes to allow juices to redistribute.  Enjoy!

Lemon Roasted Asparagus
(Serving Size: 1)  

1/2  bunch of fresh asparagus
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. chopped garlic
Salt & Pepper to taste.

Place asparagus on baking sheet.  Mix ingredients well to coat asparagus.  Place in 375 degree oven and bake for 10 minutes.  Just before removing your steak from the grill, throw asparagus on the grill for a minute or two.

Sriracha Horseradish Sauce 

2 Tbsp. mayo
1 Tbsp. sour cream
1 tsp. chopped garlic
1 tsp. Sriracha
1 tsp. of prepared horseradish
Dash of black pepper and salt.

Mix ingredients together well.  Drizzle desire amount over steak and asparagus.

CLICK here for PDF of recipe

Come stay with us at The Cove and enjoy wonderful meals such as this while attending one of our seminars, personal spiritual retreats or guest group retreats.  Click here to visit our website.     

Recipe from Cove’s Kitchen — Carrot Apple Ginger Juice & Pink Lemonade

IMG_3209Mom was right when she told us to “eat our vegetables!” but now we can drink them too!

Cove Sous Chef, Hallie Saunders has a passion for sharing the healing properties of various foods, mainly whole grains, fruits and vegetables. Hallie is a cancer survivor and knows a thing or two about healing your body with the very food that we put in our bodies.  

When asked why she loves juicing so much, she tells us, “Juice is one of the most powerful whole foods that you can put in your body.  It takes very little energy to digest, so you maintain almost all of the energy and nutrients that it gives.”

Hallie offers these four important facts about juicing: 

  • Juicing can help prevent cancer and heart disease
  • Juicing can boost immunity
  • Juicing cleanses the body of toxins
  • Juicing treats a variety of diseases from anemia and constipation to arthritis

Watch here as Hallie shows you how to prepare two delicious juice recipes, Carrot Apple Ginger Juice and  Pink Lemonade juice.  Both with ZERO sugar and just three ingredients each. 



Carrot Apple Ginger Juice 
5 medium carrots
2 apples
1/4 inch piece of ginger
Feed all ingredients through juicer and enjoy!
Yields: 8oz

Pink Lemonade 
4 to 5 small apples
1/4 of lemon with rind on
1/4 inch piece of beet
Feed all ingredients through juicer and enjoy!
Yields: 8oz

Don’t have a juicer?  Most any juicer will work, but Hallie recommends the Champion Juicer.  

We want to hear what you thought of these juices.  Which was your favorite? 

Please share in the comments section below. 

We would love to see you in person!  Visit to see what’s going on at The Cove.

Recipe from The Cove Kitchen: Apple Delight Wrap & Whipped Parsnips

Jan 23 2014 shoot Doug and Hallie 3We receive rave reviews about the food that comes out of The Cove’s kitchen, and if you’ve had the opportunity to dine with us, you know why.

Not only is the food delicious, but the recipes, 99% made from scratch, are healthy. 

Watch here as Executive Chef Douglas Walls and Sous Chef Hallie Saunders share a delightful and healthy Apple Delight Wrap recipe and whipped parsnip side dish. 

Apple Delight Wrap
(Serving Size: 1 Wrap)

1/4 – 1/2 cup chopped kale
1/4 cup chopped carrots
1/4 cup chopped broccoli
1/4 cup chopped purple cabbage
2 Tbsp. of mixed nuts (sunflower seeds, pumpkin seeds, almonds or other nuts of your choice)
1/4 cup of cooked quinoa
1/4 cup chopped apples

1/4 cup Hummus
Drizzle of Apple Cider Vinaigrette (Combine 1 Tbsp. of Apple Cider, 2 Tbsp. of Olive Oil, 1 Tbsp. of Soy sauce, 1 Tbsp. Honey)

Chop vegetables by hand or in a food processor. 
Mix all ingredients in a bowl and place in a tortilla wrap of your choice, roll and slice in half and enjoy.

Whipped Parsnips
(Serving Size: 1)

2 parsnips (peeled & roughed chopped, boil down until they are soft)
2 Tbsp. of unsalted butter
1/4 cup of Heavy cream
Salt & pepper to taste

Combine all ingredients and serve with the apple delight wrap. 
Garnish with chopped scallions.

Plan a trip to The Cove!  See what’s happening here.

SAVING A SEAT FOR YOU: November’s Cove Update

It is a beautiful time of year here at The Cove and we sure do have a lot going on!

Watch here for the latest on what’s happening in November and take a special behind-the-scenes peek in our kitchen, where our chef shares one of his favorite recipes.

Click here for the walnut crusted pork tenderloin recipe from The Cove kitchen.
Click here for more information or to register for an event at The Cove.

We’re saving a seat for you at The Cove!

Recipe From The Cove’s Kitchen…Famous Key Lime Pie

At The Cove, we are blessed with amazingly gifted chefs with a heart to serve God. 

A recipe that has been requested many times over the years, has now been released from the “vault”! 

Key Lime Pie with brandingNow retired from The Cove, French born, Jean-Claude Mille, is celebrated for his exquisite cuisine and cooking expertise.  Today, Jean-Claude shares the famous key lime pie recipe he served while at The Cove, described by one guest as, “…simply the best I’ve had!” 

Yesterday’s Restaurant Famous Key Lime Pie
Served at The Cove

Makes 1 – 9 inch pie, 6-8 servings
Preparation time: 1 hour


1 cup graham cracker crumbs
1/3 (3 oz) cup sugar
½ stick (2 oz) unsalted butter, melted
¼ cup walnuts, chopped fine and oven toasted

6 large egg yolks
1 teaspoon vanilla extract (pure only)
4 tablespoons lime zest, grated
2 – 14oz cans of Borden Eagle Brand sweetened condensed milk
1 cup fresh key lime juice or fresh squeezed lime juice

1 cup heavy cream
1 teaspoon pure vanilla extract
¼ cup toasted walnuts, coarsely chopped
1 tablespoon confectioner’s sugar


For the Crust:
Preheat oven to 350 degrees
Mix together: graham cracker crumbs, sugar, butter, and toasted walnuts and combine well.  Put mixture in a 9 inch glass oven-proof pan and press evenly in pan.  Bake crust in oven for 15 minutes and let it cool down.

For the Filling:

Preheat the oven to 325 degrees
It’s easier to remove the lime zest from whole limes.  Then cut the limes in half and squeeze out the juice and strain to exclude the pits.  Put aside.

1.  Whisk the egg yolks, vanilla extract and lime zest together in a bowl.  This takes about 2 minutes.
2.  Slowly add the condensed milk.  Add the juice and whisk well.
3.  Pour filling into crust and bake for about 15 minutes.
4.  Let the pie cool down and refrigerate for at least 4 hours.

For the Topping:
Pour the heavy cream in to a very clean bowl.  Add the vanilla extract and whisk until firm.
Top the pie with the whipped cream, add walnuts, sprinkle with sugar and serve. 


Find additional recipes from The Cove kitchen here.

Enjoy delicious recipes like this on your next stay at The Cove.  Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.