Collard Valley Cooks

Collard Valley Cooks Welcome to Collard Valley Cooks! If you love real country cooking and old-fashioned Southern hospitality, you’ve come to the right place.

I’m here to show you that anyone can cook delicious, comforting meals right in their own kitchen. In the early 1900s, Tammy's grandparents, Albert and Lucile Benefield, moved to Collard Valley. They had a simple and happy life together, raising their family there. Granny and Albert had five children. They taught them the value of hard work, love for God, and the joy of food. Granny served not only

her family but also others in the community and at her local church. As Tammy helped her Granny in the kitchen, she learned the art of cooking. Tammy's mama was also a fantastic cook and baker. Her mother taught her even more about cooking than her granny did. As Tammy grew up and started her own family, she wanted to carry on those traditions. Tammy began her own cooking show, Collard Valley Cooks, in 2017. She wanted to teach others how to make homemade meals with fresh ingredients, just as her grandmother had taught her. Through Collard Valley Cooks, Tammy kept her family traditions alive. She teaches others their family recipes, just like Granny would have wanted.

06/01/2026

50's Hometown Treasure: The "Surprise" Pie also called Called Cream Cheese Pie
"Indulge in the Ultimate Cheesecake Pie - One Bite Will Change Your Life!"
Hey y'all! Today we are baking up a real treat from a classic Southern Living cookbook—a Cheese Surprise Pie. This recipe is extra special because it was originally shared by Mrs. J.W. Langford, right from my hometown of Cedartown, Georgia. Those ladies in Cedartown sure do know how to cook!

This pie is essentially a fluffy, delicious cheesecake with a secret "surprise" topping that perfectly cuts the sweetness. It’s simple, nostalgic, and guaranteed to be one of your new favorites.

Timestamps:
0:00 - Introduction & Story
0:32 - Preparing the Crust
1:12 - Mixing the Cheesecake Filling
3:20 - First Bake (50 mins @ 325°F)
5:02 - Making the Sour Cream Topping
5:44 - Adding the Topping & Second Bake
7:19 - Final Results & Taste Test

If you enjoyed this recipe, please give us a Like, Subscribe to the channel, and click that notification bell so you never miss a meal. We’re always cooking like mama did!

Love you y'all, Tammy



MASTER COOKBOOK RECIPE #438 CHEESE SURPRISE PIE
Ingredients:
Filling:
2- 8 OZ. PACKAGES OF CREAM CHEESE
3 LG. EGGS
2/3 CUP SUGAR
1/2 TSP. ALMOND EXTRACT
Topping:
1 CUP SOUR CREAM
1 TSP. VANILLA EXTRACT
3 TBSP. SUGAR
Cream cheese and sugar together. Blend in the eggs. Add extract and beat for 5 minutes with an electric mixer. Pour into a 9" pie plate. Bake at 325 degrees for 50 minutes.
Combine sour cream, sugar, and vanilla. Spread on pie. Bake for 15 minutes.

MASTER COOKBOOK RECIPE # 439 SOUR CREAM PIE TOPPING

Ingredients:
1 cup sour cream
1 tsp vanilla extract
3 Tbsp granulated sugar

Instructions:
Combine sour cream, sugar, and vanilla. Spread on the pie. Bake the pie for an additional 15 minutes.

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05/31/2026

Mama’s Sweet Milk Biscuits (The Southern Way!) 🥣✨
There is nothing quite like the smell of fresh biscuits in the morning! In today’s live stream, I’m taking you back to the basics and showing you how my mama used to make her famous rolled biscuits. No blending forks or fancy gadgets here—just a bowl, some good southern flour, and a whole lot of love.

What makes these biscuits special:
The Tupperware Bowl: Just like Mama did, we’re using a large, shallow bowl to pack down the King Arthur flour and create that perfect "well" for our milk.
The Mixing Secret: I’ll show you how to squeeze the shortening through your fingers to get that light, fluffy texture that "sticks to your ribs."
The "Southern Touch": Learn the thumb-tuck and roll technique to make sure every biscuit is pretty all the way around before it hits the skillet.
Bonus Gravy: While the biscuits are rising, I’ll show you how to whip up a quick skillet gravy using Crisco and self-rising flour—just the way it’s done in Collard Valley!
Whether you’re serving these with a side of sliced cantaloupe or drowning them in hot gravy, these biscuits are a true taste of home.

Grab your apron and join us: ✅ Subscribe to keep the Southern traditions alive! ✅ Visit our website: www.collardvalleycooks.com for our cookbooks and kitchen wish list. ✅ Tell us in the comments: Did your mama roll her biscuits or cut them out?

"Cooking like Mama did—with love in every bite."

Valley Cooks

05/30/2026

Recipe # 325 Skillet Spaghetti - Simple Weeknight One-Pot Supper
Looking for a delicious dinner that doesn't leave you with a sink full of dishes? Today on Collard Valley Cooks, I’m showing you how to make Recipe #325 from my collection: Skillet Spaghetti!
Cookbooks on Shopify: https://collardvalleycooks.shop//

MASTER COOKBOOK RECIPE #325 SIMPLE SKILLET SPAGHETTI
Ingredients:
1-1/2 lbs. ground beef, browned & drained
14 oz. can diced tomatoes
1 can of hunt's pasta sauce
1 cup water
1/2 lb. thin spaghetti noodles
Instructions:
Combine all ingredients except the spaghetti noodles thoroughly. Simmer over low heat for 10 minutes. Add 1/2 pound of thin spaghetti noodles to the sauce, ensuring they are fully covered; add more water if necessary. Cover and continue to simmer over low heat until the pasta is cooked, about 15 minutes. Top with slices of mozzarella cheese and sprinkle with Kraft parmesan. Replace the lid until the cheese melts, then serve.

“This method provides a quick way to prepare spaghetti and is cost-effective due to the lower
price of canned sauce. For additional flavor, a clove of pressed garlic can be included. Ensure
that the pasta is fully submerged during cooking.” -Tammy
This is the ultimate one-pot supper. We cook the meat, the sauce, and even the noodles all in one skillet, so all those wonderful flavors soak right into the pasta. It’s simple, fast, and exactly the kind of "home-cooked" meal your family will ask for again and again.

05/29/2026

Apple Cobbler Made Easy - Mama's Southern Cooking - Old Fashioned Step by Step - How to Cook
Cookbook on Shopify: https://collardvalleycooks.shop//
MASTER COOKBOOK RECIPE #423 EASY APPLE COBBLER
Ingredients:
5 medium apples, Golden Delicious or Honeycrisp
1/2 cup salted butter, melted
1 cup brown sugar, divided into 1/4 cups
apple pie spice
ground cinnamon
1 cup milk
1 cup of self-rising flour
1/4 tsp salt
Instructions:
Preheat oven to 350°F and butter a casserole dish. Pour the remaining butter in the dish: Peel, core, and thinly slice the apples. Mix flour with milk and set aside. Layer apples in the dish, sprinkling 1/4 cup brown sugar, cinnamon, pie spice, and a little salt over each layer. Pour the milk-flour mixture on top, add the rest of the sugar, and bake for 1 hour. Serve warm with vanilla ice cream.

TAMMY’S TIPS: In my video tutorial, I used four layers of apples and used 6 apples. The cobbler will be better using 5 apples with the last ¼ cup of sugar being placed on the top as it is in this written recipe. Go by this recipe and ENJOY

05/28/2026

Peanut Butter Pie - Creamy Peanut Butter - Cream Cheese filling - Oreo Crust - Fast Dessert Recipes
Cookbook Link: https://collardvalleycooks.shop/

MASTER COOKBOOK #469 PEANUT BUTTER PIE
Ingredients:
8 oz. cream cheese, room temperature
1/2 cup peanut butter, Jif
1/2 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
16 oz. container cool whip topping
Recipe #437 Oreo Pie Crust (see below)
Instructions:
Using an electric mixer, blend cream cheese and peanut butter until smooth. Add sugar, salt, and vanilla, and mix until well combined. Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated into the filling. Fold in 1/2 of the Cool Whip (4 oz.), mixing on high speed for 1 minute. Pour the filling into the pie crust. Top with the remaining whipped topping.
Pick a garnish for Top of Pie:
crumbs from the edges of your Oreo crust.
piped hot fudge
mini-chocolate chips
chocolate curls

MASTER COOKBOOK RECIPE #437 OREO CHOCOLATE PIE CRUST
Ingredients:
20 Oreo cookies
Or 24 if using cheesecake pan
4 Tbsp. salted butter, melted
Or 5 Tbsp if using cheesecake pan
Instructions:
Crush cookies and add butter. Add to a pie plate. Pack it into the bottom and along the sides. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding you are filling. If you are going to bake it, bake at 350°F for 8-10 minutes.
Crust Shortcut:
If you are using a microwavable pie plate, you can place the crust in the microwave and cook on high for 1 minute instead of baking it. Cool completely before adding pie filling.

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05/27/2026

ORDER MASTER COOKBOOK!
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MASTER COOKBOOK RECIPE # 57 HAMBURGER STEAK
Ingredients:
1 lb. 80/20 ground beef
1 small onion, sliced
1 small bell pepper, sliced
3 Tbsp salted butter
1 tsp onion powder
1/2 tsp each salt & black pepper
1/2 tsp steak seasoning

Instructions:
Make ground beef patties that are 3/4 inch thick. Preheat the skillet over medium-high heat. Add the patties without oil—season with salt, pepper, and steak spices. Cook for 4 minutes on each side until browned. Add peppers and onions, then lower the heat to medium or low, cover, and simmer until tender. Ensure the patties are fully cooked to prevent the risk of consuming raw beef.

58) Hamburger Steak Deluxe
Make Recipe #57 (see above)
Make Recipe # 59 (see belove)
Serve Hamburger Steaks with the Easy Mushroom Gravy.

MASTER COOKBOOK RECIPE # 59 MUSHROOM GRAVY - EASY
Ingredients:
1/2 cup McCormick brown gravy mix
2 cups milk
1/2 cup sliced mushrooms
1/4 cup chopped onions
3 Tbsp salted butter

Instructions:
Use the same skillet that the steaks were cooked in making sure that the drippings are not burnt. Pour off excess grease from skillet. Melt butter in the skillet used for cooking the steaks. Add onion and mushrooms and cook until tender. Mix the gravy powder with milk and pour it into the skillet. Cook until it thickens and becomes bubbly. Serve over the hamburger steaks.
Be careful not to burn the drippings. If they turn too brown, do not use them for gravy

Find recipes Tammy created by writing down each ingredient her Mama and Granny used when making those traditional southern dishes! Tammy has taken the time to jot down and even improve some of these classic recipes for you!

05/26/2026

Strawberry Tres Leches - Real Strawberries in Mix!
Strawberry Tres Leches - Real Strawberries in Mix!
My Favorite Strawberry Tres Leches Cake Recipe – A Family Favorite!
Hey y'all! Today we're whipping up a creamy, dreamy Strawberry Tres Leches cake. We’re putting a fresh twist on my favorite 70s strawberry cake recipe by using real, sugared strawberries right in the mix. It’s light, moist, and absolutely luscious!

Whether you’re cooking for a family Sunday dinner or a special potluck, this cake is guaranteed to be a hit. We cook just like our mamas did, and this one is a true southern treat.

📖 GET OUR COOKBOOKS: Love our recipes? Grab your own copy of our cookbooks and bring the taste of Collard Valley Cooks to your kitchen! Shop here: https://collardvalleycooks.shop/

Timestamps:
0:00 - Introduction to Strawberry Tres Leches
0:28 - Ingredients Overview
1:02 - Preparing the Fresh Strawberry Topping/Mix
1:32 - Mixing the Cake Batter (Eggs, Oil, & Cake Mix)
2:14 - Adding the Sugared Strawberries
3:08 - Baking Instructions & Temperature Tips
4:05 - Taking the Cake Out of the Oven
4:34 - Poking the Holes for the Milk Soak
4:50 - Mixing the "Three Milks" (Tres Leches)
6:54 - Pouring the Milk Mixture over the Warm Cake
8:10 - Decorating with Whipped Cream & Fresh Berries
9:06 - The First Taste & Final Reveal

Ingredients used:

4 Large Eggs
3/4 Cup Cooking Oil (Corn Oil)
White Cake Mix
Strawberry Jello
Fresh Strawberries (mashed with sugar)
12 oz. Evaporated Milk
14 oz. Sweetened Condensed Milk
1/3 Cup Whole Milk
Whipped Cream (or Cool Whip) & Fresh Strawberries for topping
If you enjoyed this recipe, please give us a Like! If you're new here, we'd love for you to Subscribe and click that bell 🔔 so you never miss a time when we’re cooking!

Let me know in the comments if you’ve made Tres Leches before or if you’re going to give this strawberry version a try.

05/25/2026

MASTER COOKBOOK RECIPE # 205 BROWN BEAUTY CAKE

Ingredients:
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1/4 cup boiling water
1/2 cup shortening
1-1/2 cups granulated sugar
3 large eggs
2 1/4 cups self-rising flour
1/2 cup buttermilk
Instructions:
Preheat the oven to 350°F. Grease the round cake pans well and lightly dust them with flour. In a separate bowl, stir the chocolate and butterscotch with hot water until the chocolate is melted. In another bowl, add the shortening and sugar and beat with an electric mixer. Add the eggs and chocolate and continue beating for another minute at medium speed. Add 1 cup of flour, mix, then incorporate the buttermilk. Next, add the remaining flour and mix on medium speed for 2 minutes. Bake in round layers for 30-35 minutes until a toothpick inserted in the center comes out clean. Frost with Recipe #206. (below)

MASTER COOKBOOK RECIPE #206 BROWN BEAUTY FROSTING
Ingredients:
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1 cup strong coffee
2 lb. powdered sugar
1/4 tsp salt
Instructions:
Combine the chocolate pieces and coffee in a saucepan. Stir over low heat until the chocolate is just melted. Remove from heat; stir in confectioner’s sugar and salt. Beat until smooth, glossy, and easy to spread. If it is not shiny, stir in a few drops of hot water.
Tip: If you are frosting a 13x9x2 sheet cake, you can reduce this recipe to half.

Find a printable recipe from our website here: https://www.collardvalleycooks.com/cake-recipes.html

Don’t forget to check out our cookbooks for more delicious recipes! Available on:
- Shopify: https://collardvalleycooks.shop/

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