Collard Valley Cooks

11/25/2025

My sister makes macaroni and cheese

11/25/2025

How To Make The Juiciest Turkey Ever!
Hey y'all! Get ready to learn **how to cook** a delicious **turkey** for your upcoming **Thanksgiving dinner**! This **easy recipe** will guide you through preparing a perfect **roast turkey**. We'll show you **how to roast a turkey** that is juicy and flavorful, making it an ideal **dinner recipe** for your holiday meal.
544) Thanksgiving Turkey
 2 lemons, for full roasting
 Whole turkey, thawed
 fresh rosemary
 fresh thyme
 fresh garlic (5 cloves)
 1 large onion
 fresh green onions (1 bunch)
 1/2 cup salted butter
 salt & pepper
 poultry seasoning, McCormick
 pork belly, optional
 1 cup apple juice
 1/2 cup water
Unwrap the turkey—remove the neck and giblets from the cavity. Rinse the bird and dry it with paper towels. Rub the cavity with lemon and insert fresh herbs, garlic, and onion. Rub the outside with butter, salt, pepper, and poultry seasoning, then place on a rack breast side down. Put the pork belly on top of the bird. Pour apple juice and water into the roasting pan, cover with foil, and place in a preheated oven to slow roast.
Use a roasting chart for cooking time based on the bird's weight and bake at 325°F covered. It is best to use a thermometer if your bird does not have an automatic pop-out. Insert the thermometer deep into the breast.
Once you have slow-roasted the turkey for the full bake time, and the thermometer reaches 170°F, remove the pan from the oven.
Poke holes in the foil to release steam, then remove the foil, rotate the bird to breast side up, and place the pork belly on top of the breast. Increase the oven temperature to 400°F to brown. When the bird is golden brown, remove it from the oven. Let it stand for 20 minutes before carving. Do not overbake. Carve the turkey and baste the slices with juices from the roasting pan. pan

11/24/2025

Hey y'all! Get ready to make a delicious **turkey dinner** with this **holiday recipe**! Tammy shows you **how to cook** a whole turkey for your **crockpot Thanksgiving dinner**, sharing her tips for **easy recipes** using a **slow cooker**.
543) Turkey Crockpot Dinner
 Thick sliced turkey breast
 8 oz. Pepperidge Farm stuffing mix, Traditional
 8 oz. Pepperidge Farm stuffing mix, Cornbread style
 1 onion chopped
 3/4 cup chopped celery
 poultry seasoning, McCormick
 black pepper
 Thick sliced turkey breast
 26 oz. can cream of chicken
(or 2-10.5 oz. cans)
 2 tsp chicken bouillon granules
 2 1/2 cups hot water
 2-14.5 oz cans sliced potatoes
 2-14.5 oz. cans green beans
 2-14.5 oz cans sliced potatoes
 1/2 cup salted butter
 oval-shaped large crockpot
Spray the crock with cooking spray. Place half of each pack of stuffing mix in the bottom of the crockpot starting with traditional. Mix well.
Add diced onion, celery, poultry seasoning and black pepper on top of the stuffing. Place sliced turkey on top of the celery in center of crock pot.

Spread cream of chicken soup evenly over the turkey & stuffing. Add the remaining stuffing on top, distributing each evenly.
Dissolve the bouillon in hot water and whisk it. Pour this mixture over the stuffing.
Drain the potatoes and green beans. Move ingredients from one side of the pot and pour the green beans into that side, then do the same for the potatoes on the opposite side.
Slice the butter and place it on top of the stuffing & veggies. Cook on low for 8-9 hours, or High for 6 hours.
Serve with a can of cranberry sauce or Recipe #562 : Cranberry Relish.

“In order to serve 6 people and less stuffing, reduce stuffing to 1 1/2 bags (18oz.) and add 3 cans of vegetables instead of 2. Great dish for small gatherings, singles, or couples.” – Tammy

11/23/2025

https://youtu.be/y1p9bk_svF8
544) Thanksgiving Turkey
 2 lemons, for full roasting
 Whole turkey, thawed
 fresh rosemary
 fresh thyme
 fresh garlic (5 cloves)
 1 large onion
 fresh green onions (1 bunch)
 1/2 cup salted butter
 salt & pepper
 poultry seasoning, McCormick
 pork belly, optional
 1 cup apple juice
 1/2 cup water
Unwrap the turkey—remove the neck and giblets from the cavity. Rinse the bird and dry it with paper towels. Rub the cavity with lemon and insert fresh herbs, garlic, and onion. Rub the outside with butter, salt, pepper, and poultry seasoning, then place on a rack breast side down. Put the pork belly on top of the bird. Pour apple juice and water into the roasting pan, cover with foil, and place in a preheated oven to slow roast.
Use a roasting chart for cooking time based on the bird's weight and bake at 325°F covered. It is best to use a thermometer if your bird does not have an automatic pop-out. Insert the thermometer deep into the breast.
Once you have slow-roasted the turkey for the full bake time, and the thermometer reaches 170°F, remove the pan from the oven.
Poke holes in the foil to release steam, then remove the foil, rotate the bird to breast side up, and place the pork belly on top of the breast. Increase the oven temperature to 400°F to brown. When the bird is golden brown, remove it from the oven. Let it stand for 20 minutes before carving. Do not overbake. Carve the turkey and baste the slices with juices from the roasting pan. pan
Use two large spoons to rotate the turkey breast, and get help if needed.
Ensure the turkey is fully out of the oven before rotating.
If carving before dinner, there's no need to increase the oven temp. and turn it for browning. I personally prefer that the turkey be sliced prior to dinner so guest don’t have to wait for someone to carve the turkey.
Save drippings and pour over sliced turkey.
Keep all juices to pour over leftover meat before refrigerating to keep it from drying out.
Using pork belly is optional.
Serve with Recipe #562 Peggy’s Cranberry Relish.

How To Make The Juiciest Turkey Ever!Hey y'all! Get ready to learn **how to cook** a delicious **turkey** for your upcoming **Thanksgiving dinner**! This **e...

11/23/2025

Of all things, I have cellulitis in my arm AGAIN. I ran a fever of 101.8 the first night but haven't had a fever since the antibiotics kicked in! The last time I had it was February 2025, and I had to be admitted for IV antibiotics. Please pray it goes away quickly for me this time, as it is the holidays and I have a crowd coming on Thanksgiving! I have been on an antibiotic for the last 48 hours. Oh, the only opening I found on my arm was my shoulder from biting nats the day I fixed the chicken's lay beds.

11/23/2025

https://youtu.be/GlCXWy3OiJE
Hey y'all! Get ready to make a delicious **turkey dinner** with this **holiday recipe**! Tammy shows you **how to cook** a whole turkey for your **crockpot Thanksgiving dinner**, sharing her tips for **easy recipes** using a **slow cooker**.
543) Turkey Crockpot Dinner
 Thick sliced turkey breast
 8 oz. Pepperidge Farm stuffing mix, Traditional
 8 oz. Pepperidge Farm stuffing mix, Cornbread style
 1 onion chopped
 3/4 cup chopped celery
 poultry seasoning, McCormick
 black pepper
 Thick sliced turkey breast
 26 oz. can cream of chicken
(or 2-10.5 oz. cans)
 2 tsp chicken bouillon granules
 2 1/2 cups hot water
 2-14.5 oz cans sliced potatoes
 2-14.5 oz. cans green beans
 2-14.5 oz cans sliced potatoes
 1/2 cup salted butter
 oval-shaped large crockpot
Spray the crock with cooking spray. Place half of each pack of stuffing mix in the bottom of the crockpot starting with traditional. Mix well.
Add diced onion, celery, poultry seasoning and black pepper on top of the stuffing. Place sliced turkey on top of the celery in center of crock pot.

Spread cream of chicken soup evenly over the turkey & stuffing. Add the remaining stuffing on top, distributing each evenly.
Dissolve the bouillon in hot water and whisk it. Pour this mixture over the stuffing.
Drain the potatoes and green beans. Move ingredients from one side of the pot and pour the green beans into that side, then do the same for the potatoes on the opposite side.
Slice the butter and place it on top of the stuffing & veggies. Cook on low for 8-9 hours, or High for 6 hours.
Serve with a can of cranberry sauce or Recipe #562 : Cranberry Relish.

“In order to serve 6 people and less stuffing, reduce stuffing to 1 1/2 bags (18oz.) and add 3 cans of vegetables instead of 2. Great dish for small gatherings, singles, or couples.” – Tammy

Hey y'all! Get ready to make a delicious **turkey dinner** with this **holiday recipe**! Tammy shows you **how to cook** a whole turkey for your **crockpot T...

11/22/2025

My Mama's Chicken and Dressing!
Mama's Fluffy Chicken & Cornbread Dressing Can't Be Beat!
Hey y'all! Get ready to learn **how to make** classic **cornbread** dressing, perfect for your **Thanksgiving dinner**. This **easy recipe**, filled with **southern flavors**, will show you how to make flavorful **homemade stuffing** for a memorable **Thanksgiving**.
116) How to Boil a Chicken
 boil a young fryer chicken
 1-1/2 tsp salt
 1/2 tsp black pepper
 1 Tbsp chicken bouillon granules
 2 celery stalks, cut into thirds
 onion, quartered
Place the chicken breast side down in a large stock pot. Add the remaining ingredients to the pot. Turn the heat to medium/low and cook for 1 hour. Remove the chicken with two large spoons and place it on a pie plate. Once it is cool enough to touch, remove the chicken from the bones. Discard the bones, fat, onions, and celery. Straining the broth is optional. I do not strain it myself for dressing. Reserve the broth.

117) Cornbread for Dressing
 3 cups self-rising buttermilk cornmeal mix
 6 Tbsp salted butter, melted
 2 cups buttermilk
 1/4 cup corn oil
 1 large raw egg
Mix the ingredients above and bake in a 13”x9”x2" aluminum pan at 350 degrees for 35 minutes. (Should be light in color)

118) Mama’s Chicken and Dressing
 Recipe #117 Cornbread for Dressing
 10.5 oz. can cream chicken soup
 4-5 slices loaf bread, cut into cubes
 3 boiled eggs, chopped - optional
 1 cup chopped onion
 1 cup chopped celery
 1/2 to 3/4 tsp poultry seasoning
 5 1/2 cups chicken broth from recipe #116
 1 Tbsp chicken bouillon granules
 1/2 tsp salt
 1/2 tsp black pepper
 2 cups milk
 3 raw large eggs
 chicken from Recipe #116
 lasagna-sized baking dish
Mix all ingredients well, then add the cooked chicken and stir. Pour the runny mixture into a greased 13"x9”x2.5" baking dish. Bake at 350°F for 1-1/2 to 2 hours.
Make sure it is fully cooked! The dressing should rise and crack in the middle as well as on the sides when done. Allow at least 2 hours of baking before serving.

11/21/2025

We just received word from the publisher that all pre-orders must be placed by the end of today to be received in time for Christmas! Purchase here: www.collardvalleycooks.com/cookbooks

11/21/2025

Our cookbooks were set to arrive by November 21st. There has been a tragic fatality in the manufacturing facility. An employee was killed, and OSHA has shut the plant down temporarily to conduct an investigation. This has delayed the cookbook shipments.

As a result, the company has agreed to deliver all the books to our customers by December 10th. Core Print Solutions is a 1.3 million square foot plant in Egan, Minnesota. They are well-equipped to ship individual orders for us, and we are confident in them.

For now, we're asking you to keep this family and the other co-workers in your prayers and thoughts as they have lost someone very special to them.

Chris & Tammy Nichols,

Collard Valley Cooks Store

11/20/2025

Store Link: https://radakitchenstore.com?ref=53574955ac0ed
USE CODE BF2025 AT CHECKOUT
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11/18/2025

Make Deviled Eggs that Have The Foolproof, Easy-Peel Egg Solution
Perfect, easy-peel eggs transformed into the most delicious Southern-style deviled eggs you'll ever make. What's your family's secret ingredient for deviled eggs? I would love to hear about it in the comments below. And if you found this helpful, please give the video a thumbs-up and subscribe for more kitchen tips and no-fail recipes. The full, printable recipe is available in the description box. Thanks so much for hanging out with me today. Enjoy the eggs
Deviled Eggs

6 LARGE EGGS, ROOM TEMP.
2 TBSP. MAYONNAISE (BLUE PLATE)
1/2 TSP. YELLOW MUSTARD
2 TSP. SWEET PICKLE JUICE
1 TBSP. PICKLE RELISH (OPTIONAL)
Add 2” water to medium saucepan. Bring water to boil on medium heat. Gently place 6 eggs in boiling water
(use a large, slotted spoon). Boil on medium heat for 12 minutes (14 if jumbo sized). Turn off and let them
sit for 5 minutes then rinse eggs under cold water.
Crack egg by tapping on edge of sink. Peel under cold water for best results.Half eggs with a serrated knife. Remove yolks and
place in bowl with ingredients listed above. With a fork press each yolk against side of bowl mixing all
ingredients together until all egg yolks have been mashed well and mixture is creamy. Taste: add pepper
and a pinch of sugar if desired.
Fill empty egg whites with filling. You may pipe it with a large decorating tip if desired.
Options: Sprinkle with Paprika
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11/17/2025

https://radakitchenstore.com/collections/gift-sets/products/starter-knives?ref=53574955ac0ed Deal expires tomorrow~
USE CODE S18FREE AT CHECKOUT
Place the S18 Pare, Peel & Slice Set plus an additional $74 of product into your cart; once you add the discount code, the Pare, Peel & Slice Set is FREE!

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*Expires 11/18/25 at 11:59 pm CST. Offer valid on purchases made on 10/22/25 thru 11/18/25. Valid only on purchases made on the Rada Kitchen Store website. Cannot be combined with any other offer. Must have one S18 Pare, Peel & Slice Set plus an additional $74 in cart at checkout. Code S18FREE must be applied before submitting the order. TERMS