Collard Valley Cooks

Website Contact the business

Collard Valley Cooks “Southern recipes the way Mama made them”
705 Recipe Large Print Cookbook: collardvalleycooks.com/collections/cookbooks Granny and Albert had five children.

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. 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.

11/11/2026

Cornbread Dressing, Granny's - Master Cookbook Recipe # 122
Granny’s dressing is all about the texture. Using toasted biscuits alongside the cornbread adds a depth of flavor and a "bite" that you just can't get with breadcrumbs alone. It's the taste of home and holiday memories in every spoonful.

11/10/2026

1 Master Cookbook Recipe # 117: Cornbread for Dressing (crumbled)
Master Cookbook Recipe # 116 Chicken: Cooked chicken meat, deboned and shredded
5 1/2 cups homemade chicken broth (Master Cookbook Recipe # 116)
10.5 oz. can cream of chicken soup
4-5 slices loaf bread, cut into cubes
3 raw large eggs
2 cups milk
1 cup chopped onion
1 cup chopped celery
3 boiled eggs, chopped (optional)
1 Tbsp chicken bouillon granules
1/2 to 3/4 tsp poultry seasoning
1/2 tsp salt
1/2 tsp black pepper
Instructions
Combine Bases: In a very large bowl, combine your crumbled cornbread (Recipe #117) and the cubed loaf bread.
Add Aromatics & Liquids: Add the onion, celery, cream of chicken soup, chicken broth, milk, poultry seasoning, bouillon, salt, pepper, and chopped boiled eggs (if using).
Mix Well: Stir the mixture thoroughly. It should be a very "runny" consistency at this stage.
Add Chicken: Stir in your prepared shredded chicken meat until evenly distributed.
Prep Pan: Pour the mixture into a greased 13"x9”x2.5" (lasagna-sized) baking dish.
Bake: Bake at 350°F for 1 1/2 to 2 hours.
Check for Doneness: The dressing is done when it has risen and you see "cracks" forming in the middle as well as along the sides.
Notes
Tammy’s Tip: "Make sure it is fully cooked! Don't be afraid of that long bake time,that's what gives it the perfect set. Allow it to bake for at least the full 2 hours if needed to get those beautiful cracks on top."

11/08/2026

Tammy's Pecan Pie - Master Cookbook Recipe # 470
This "Perfect Pecan Pie" from the Collard Valley Cooks Master Cookbook is a ideal Southern dessert. Whether you like it classic or slightly chewy, this recipe delivers that rich, caramel-like flavor we all love. It’s simple to whip up and even easier to enjoy!

This is recipe #470 in Tammy’s Master Cookbook.

Prep time: 10 min
Cook time: 1 hr
Total time: 1 hr 10 min

Cook mode: Baking

Ingredients
1 regular pie crust (see note for Deep Dish)
2 Tbsp salted butter, melted
1 cup granulated sugar
2 large eggs (3 eggs for deep dish)
1/2 cup dark corn syrup
1/2 cup light corn syrup
2 tsp vanilla flavoring (or 1 tsp vanilla extract)
Dash of salt
1 1/4 tsp White Lily self-rising flour (1 1/2 tsp for deep dish)
1 1/2 cups pecans (whole or chopped)
Instructions
Prep: Preheat your oven to 325°F.
Mix Base: In a medium glass microwave-safe bowl, melt the butter. Add the sugar and eggs, then whisk well until combined.
Combine Filling: Add the dark corn syrup, light corn syrup, vanilla, salt, and flour to the bowl. Whisk until the mixture is smooth.
Arrange Pecans: Place your pecans evenly across the bottom of the unbaked pie crust.
Fill: To avoid spills, pull the oven rack out slightly and place the pie crust on it. Carefully pour the liquid filling over the pecans.
Bake: Gently slide the rack back into the oven. Bake for 60 minutes.
Notes
Tammy’s Tips
If you’re using a deep-dish or a full 9-inch pie crust, make sure to use 3 eggs and 1 1/2 tsp of flour to ensure the filling sets perfectly. "I prefer to use a pie crust shield and over-bake mine 20 extra minutes because it gets a little chewy like I like it!" If you like that extra texture, give that extra time a try! Just keep that shield on so your crust stays golden and doesn't get too dark.

11/08/2026

Come on in the kitchen with us! Tonight we are making Hamburger Steak, Fried Potatoes and Brussels.

11/06/2026

Hey y’all! Come along with Chris and me as we visit R&A Orchards in Ellijay, Georgia. We’re shopping for apples to make my aunt’s famous apple cake this weekend, checking out the bakery, and doing an honest taste test of their fried pies—including blackberry, chocolate, fresh apple, and traditional dried apple.

What kind of apples do you love to bake with? Let us know in the comments!

11/05/2026

Old Fashoned Mac n Cheese - Master Cookbook Recipe # 323
Cookbook: https://collardvalleycooks.com/collections/cookbooks
This is the ultimate Southern comfort dish,no canned soups or processed cheese here! By starting with a traditional roux and plenty of real shredded cheese, you get a creamy, rich sauce that coats every noodle. It’s the kind of side dish that steals the show at every family gathering.

This is recipe #323 in Tammy’s Master Cookbook.
Prep time: 15 min
Cook time: 40 min
Total time: 55 min

Cook mode
Prevent screen from turning off
Ingredients
3 cups macaroni noodles, cooked and drained
1/2 cup salted butter
1/4 cup all-purpose flour, sifted
4 cups milk
4 cups shredded cheddar cheese (divided)
1 tsp salt
1/2 tsp black pepper
Instructions
Make the Roux: In a large saucepan, melt the butter over medium-high heat. Whisk in the sifted flour, salt, and black pepper until the mixture is smooth and begins to turn a light golden brown.
Thicken Sauce: Gradually pour in the milk, whisking constantly. Continue to cook and whisk until the sauce becomes thick and starts to bubble.
Add Cheese: Remove the saucepan from the heat. Stir in 3 cups of the shredded cheese until it is completely melted and the sauce is velvety.
Combine: Fold the cooked macaroni noodles into the cheese sauce until every noodle is well-coated.
Assemble: Transfer the mixture into a greased casserole dish. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Bake: Bake at 350°F for 40 minutes, or until the cheese on top is bubbly and golden brown. Serve while it’s nice and warm!
Notes
Tammy’s Tips For the very best results, grate your own cheese from a block,it melts much smoother than the pre-shredded kind! If you like a little extra "crust" on your mac and cheese, you can even turn on the broiler for the last 2 minutes of baking, just keep a close eye on it so it doesn't burn.

Thanksgiving wouldn't be the same without mama's sweet potato casserole recipe. Click here to see the video tutorial on ...
11/05/2026

Thanksgiving wouldn't be the same without mama's sweet potato casserole recipe. Click here to see the video tutorial on Facebook: https://www.facebook.com/reel/1381268857145386
This recipe can be printed from our website and it is in our Master Cookbook. It was my mama's recipe and Thanksgiving wouldn't be the same without it.

11/03/2026

Broccoli Cheese Casserole - Master Cookbook Recipe # 306
This hearty casserole is made like mamas with fresh broccoli. It is a comforting blend of fresh broccoli, fluffy rice, and a savory herb stuffing, all brought together with a rich, homemade cheese sauce. It’s a perfect side dish for the holidays or a filling main course for a cozy weeknight dinner.
Cookbook: https://collardvalleycooks.com/collections/cookbooks
This is recipe #306 in Tammy’s Master Cookbook.
Prep time: 20 min
Cook time: 1 hr
Total time: 1 hr 20 min

Cook mode
Prevent screen from turning off
Ingredients
3 cups fresh steamed broccoli florets
3 cups chicken broth
1 cup milk
8 Tbsp salted butter, divided
1/2 cup onion, chopped
3 Tbsp bell pepper, chopped
1 cup long grain white rice, uncooked
1 cup Pepperidge Farm Herb Stuffing (Traditional)
1/2 cup mayonnaise
1/2 cup sour cream
2 cups shredded mild cheddar cheese, divided
1/4 cup all-purpose flour
1/2 tsp each salt & black pepper
Pinch of cayenne pepper
Instructions
Prep Veggies: Steam the broccoli florets for 8 minutes. In a skillet, sauté the onion and bell pepper in 4 Tbsp of the butter until softened.
Mix Base: In a large mixing bowl, combine the uncooked rice, herb stuffing, mayonnaise, sour cream, black pepper, and 1 cup of the shredded cheese. Stir in your sautéed onions and peppers.
Make Roux: In a saucepan, melt the remaining 4 Tbsp of butter. Whisk in the flour, salt, and cayenne pepper, cooking until the mixture is lightly browned.
Finish Sauce: Slowly whisk the chicken broth and milk into the roux. Bring the mixture to a boil, then pour it over the rice and broccoli mixture. Mix everything thoroughly.
Bake: Transfer the mixture to a well-greased 13x9 baking dish. Sprinkle the remaining 1 cup of cheese over the top.
Cook: Bake at 325°F for 1 hour, or until the rice is tender and the top is golden and bubbly.
Notes
Tammy’s Tips The herb stuffing is the secret ingredient here,it adds a wonderful depth of flavor and texture that sets this apart from your standard broccoli rice casserole. If you're looking for a bit more crunch, you can double the stuffing and sprinkle some extra on top with the cheese during the last 10 minutes of baking!

Address

Richmond Hill, GA

Website

,

Alerts

Be the first to know and let us send you an email when Collard Valley Cooks posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Collard Valley Cooks:

Shortcuts

Share

Category

Other Kitchen supplies in Richmond Hill

Show All