Collard Valley Cooks

10/14/2026

10/12/2026

Look at these toys we saw at Sam's Club yesterday! Fun kitchen toys for your little ones! I just had to turn on the camera and share them with you! My girls would have LOVED them!

10/11/2026

3 Ingredients That Upgrade Boxed Stuffing Forever! 🤫👇
Y'all, let's turn ordinary boxed stuffing into the ultimate Holiday Bread Dressing! This recipe hits the perfect balance of savory and sweet by pairing hearty breakfast sausage with crisp apples and tart cranberries. By combining cornbread and herb-seasoned stuffing, you get an incredible texture that everyone around your holiday table will rave about!
📖 Recipe #166 in Tammy’s Master Cookbook
⏱️ Prep Time: 20 mins | 🔥 Cook Time: 40 mins | 🍽️ Total Time: 1 hour
🛒 INGREDIENTS:
• 1 lb. Breakfast sausage
• 12 cups Stuffing (6 cups cornbread & 6 cups herb-seasoned)
• 2 large Sweet apples (cored & chopped)
• 1 cup Fresh cranberries (chopped)
• 2 stalks Celery (chopped)
• 1 small Onion (chopped)
• 1/2 stick (1/4 cup) Butter
• 4 cups Hot water + 2 tbsp. chicken bouillon granules
👩‍🍳 QUICK INSTRUCTIONS:
1. Brown & Sauté: Brown the sausage in a large skillet. Add butter, onion, and celery; sauté 2 to 3 minutes.
2. Mix: Dissolve bouillon in hot water. In an extra-large bowl, toss the dry stuffing, chopped apples, chopped cranberries, and the warm sausage mixture together.
3. Moisten & Bake: Pour the broth evenly over the mixture and stir gently. Transfer to a greased lasagna dish and bake at 350°F for 40 minutes until golden brown on top!
💡 TAMMY'S PRO TIPS:
• Finely chop your cranberries so you get a perfect pop of tartness in every single bite.
• Choose firm, sweet apples like Honeycrisp or Gala so they hold their texture while baking.
• If your family loves an extra-moist dressing, feel free to add an extra 1/2 cup of broth before baking.

10/11/2026

Happy Happy Birthday to my beautiful and sweet May Nichols. I remember the day she was born so vividly. She has always been an intellegent child who kept her self busy by feeding her mind. She hasn't changed a bit. I am so proud of the young woman she has become. She loves children and works with severly autistic children in their homes. She has so much patience and understanding and I am so thankful that she cares so much for these children and their families. She and Amy Nichols have the same job, but Amy Nichols works with children in a clinic setting. I am sharing some recent photos of her as many of you haven't seen her in quite a while. I love you May Nichols! Happy Birthday!

10/10/2026

Good morning, friends! ☀️🎂
There is nothing better than spending a relaxing Saturday morning in the kitchen baking up something sweet, and today I am showing you exactly how to make this wonderful, moist cake from scratch!
This is an old-fashioned, traditional favorite that comes out perfect every single time. It is so delicious and simple to put together, your family is going to absolutely love it for Sunday dessert tomorrow! 🥰
Grab a cup of coffee, sit back, and come bake along with me!
👇 The link to the printable recipe card and my cookbooks is pinned right in the comments below! 👇
What are y'all up to on this beautiful Saturday? Let me know in the comments if you're baking along with me! 👇❤️

10/09/2026

Welcome back to Collard Valley Cooks!

Tonight, Chris and Tammy are cooking like Mama did with a classic, southern-style supper: simple, crispy pan-fried pork chops seasoned with just salt, pepper, and self-rising flour. We’re pairing them with buttery mashed potatoes and fresh steamed broccoli!

Pull up a chair, grab a plate, and join us for good food, skillet tips, and sweet fellowship!

📋 In Tonight's Supper:
Southern Fried Pork Chops: Bone-in, seasoned simple with salt and pepper, dredged in self-rising flour for that perfect crunch.
Mashed Potatoes: Fork-tender potatoes mashed with butter, salt, and pepper.
Steamed Broccoli: Fresh broccoli steamed until tender and tossed in melted butter.
⏱️ Video Chapters / Timestamps:
0:00 – Welcome & Intro
0:22 – Seasoning & Flour Dredge Tips
5:16 – Prepping the Pork Chops
9:26 – Steamed Buttered Broccoli
10:40 – Frying Chops in the Skillet
11:15 – Making the Mashed Potatoes
14:38 – Skillet Heat & Tool Tips
19:22 – Skillet Tips: Oil Temperature & Gravy
21:27 – Plating Up & Taste Test!
❤️ Thank you for watching! Don’t forget to like, subscribe, and share with your family and friends. Cook like Mama did!

10/08/2026

Send me pictures through the website like this one I got yesterday! Barbara, I love it so much. Viewer Note: I made your oven fried cornbread last night. It was so easy and delicious. This is what I will cook when I need cornbread. This is from your cookbook that I really love. Thanks Tammy!
Recipe Card Link: https://collardvalleycooks.com/pages/recipes/oven-fried-cornbread
Oven-Fried Cornbread - Master Cookbook Recipe # 133
This "Oven-Fried" technique creates a texture that is a cross between traditional baked cornbread and a corn pone. The high heat of the oil fries the exterior while the buttermilk keeps the inside tender and moist. It’s a classic way to get that deep golden color every time.

This is recipe #133 in Tammy’s Master Cookbook.

Prep time: 5 min
Cook time: 30 min
Total time: 35 min

Cook mode
Prevent screen from turning off
Ingredients
2 cups self-rising cornmeal mix
1 1/2 cups whole buttermilk
1 large egg
1/4 cup salted butter, melted
1/4 cup cooking oil (for the skillet)
Shortening (for greasing)
Instructions
Preheat Skillet: Grease your 10-inch cast-iron skillet with shortening, then add the 1/4 cup of oil. Place it in the oven and preheat to 450°F. You want that oil shimmering hot!
Mix: While the skillet heats, whisk together the cornmeal mix, egg, buttermilk, and melted butter in a large bowl until well combined.
The Sizzle: Carefully remove the hot skillet from the oven and set it on the stove. Immediately pour the batter into the center of the pan. You should hear a loud sizzle,that’s the crust forming!
Bake: Place the skillet back in the oven and turn the heat down to 425°F. Bake for 25 to 30 minutes until the top is golden and the edges have pulled away from the sides.
Serve: Flip the cornbread upside down onto a plate to show off that gorgeous, fried crust. Cut into triangles and serve warm with plenty of butter.

10/08/2026

Part One: We're taking a little break from the kitchen to share why we love heading out to Las Vegas—and this trip was one to remember because I hit TWO jackpots!

Join us as we share our travel adventures, what keeps us coming back to Vegas, and the excitement of taking home some big wins. Whether we're cooking up classic Southern comfort food or enjoying some fun on the road, we love bringing you all along for the journey!

🔔 Subscribe to Collard Valley Cooks: Don't forget to subscribe and hit the bell icon so you never miss our recipes, travel vlogs, and kitchen tips!

💬 Let us know in the comments: Have you ever been to Las Vegas? What's your favorite thing to do or eat when you visit?

10/06/2026

Welcome to the Collard Valley Cooks kitchen! Today, we’re baking up a fresh batch of melt-in-your-mouth Blueberry Biscuits live! 🫐✨

These biscuits take everything you love about a traditional Southern biscuit—tender flakes and a golden crust—and elevate it with a burst of juicy berries and just the right touch of sweetness. This delicious bake is Recipe #101 in Tammy’s Master Cookbook! Grab your apron, pull up a chair, and let’s cook together.

⏱️ Recipe Details:
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: ~35–40 minutes
🥣 Ingredients:
The Dough:

1 cup self-rising flour (plus extra for dusting)
1/4 cup salted butter (room temperature)
1/2 cup sugar
The Liquid:

1/2 cup whole buttermilk (or heavy whipping cream)
Optional: 5 Tbsp milk (if needed for consistency)
The Fruit:

1/2 cup fresh blueberries
The Finish:

Recipe #102 Sweet Biscuit Glaze
👩‍🍳 Step-by-Step Instructions:
Cut in the Butter: In a medium bowl, combine the self-rising flour, room-temperature butter, and sugar. Use a pastry blender or blending fork until the mixture is nice and crumbly.
Add the Liquid: Gradually stir in the buttermilk until a thick dough forms and all dry flour is fully incorporated.
The First Fold: Turn the dough out onto a lightly floured surface. Sprinkle a touch of flour on top and gently fold the dough by hand 4 to 5 times to build those flaky layers.
Fold in the Berries: Pat the dough down to about 1/2-inch thickness. Spread the blueberries across the top. Very gently fold the dough over the berries 2 to 3 times—take care not to press too hard so the berries stay whole!
Cut & Place: Pat the dough to 3/4-inch thickness and cut out your biscuits. Place them close together on a greased aluminum pan.
Bake: Bake at 450°F for 20 to 25 minutes until the tops are golden brown.
Glaze: Drizzle generously with Sweet Biscuit Glaze while they're warm from the oven!
💡 Tammy’s Tips:
Frozen Berry Trick: If you don't have fresh berries, frozen work great! Just be sure not to thaw them first, or they’ll tint your biscuit dough purple.
Switch it Up: You can easily swap blueberries for fresh raspberries or blackberries—just use the same gentle folding technique.
💬 Join the conversation in the live chat! Let me know where you're watching from and if you're baking along with us today! Don't forget to give this live stream a thumbs up and subscribe to the channel for more authentic Southern home cooking.

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Hey y’all! Welcome back to Collard Valley Cooks!

We are so excited to announce that our brand-new website is officially LIVE! We worked with a professional team to completely redesign our online home so you can find all of our classic Southern recipes, cookbooks, and kitchen favorites all in one easy-to-use place.

🌐 Check out our new website here: https://www.collardvalleycooks.com

Take a look around, explore the new recipe layout, and let us know what you think in the comments below!

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