Collard Valley Cooks

10/22/2026

Tonight, I just wanted to sit down and have an honest, open heart-to-heart with y’all. 📖 https://www.collardvalleycooks.com/cookbooks
Between the huge effort of putting together the Master Cookbook, dealing with printing hurdles, managing companion sheets, and facing some unexpected personal health updates, things have been overwhelming lately.

Being a creator isn't always easy, but my love for cooking and for this community is real. I’m sharing what’s truly been on my heart, a little bit about my journey and past, and a reminder that it’s okay to have hard days, show emotion, and lean on faith.

Thank y'all so much for your continuous love, prayers, and support of Collard Valley Cooks. Let’s keep on trucking together! ❤️

CONNECT & SUPPORT COLLARD VALLEY COOKS:

📖 Order the Cookbook & Get Companion Sheets: https://www.collardvalleycooks.com/cookbooks
🌐 Collard Valley Cooks Website: https://www.collardvalleycooks.com

10/22/2026

Super great price and it is the best cookbook out there! Cheryle - It is time for Holiday Meal Planning so cookbooks are now on sale through the Holidays! Get our cookbook as low as $39.98 delivered! https://collardvalleycooks.com/collections/cookbooks

10/20/2026

How many grandkids do you have? I hope to have some one day. Let me know in the comments if you let your grandkids and your children help you in the kitchen.
How I miss the days when little ones were in my kitchen. Here's a picture of May and Amy. They used to help me bake. Amy's helping Nana in this picture. May's helping me.

10/18/2026

Drop Dumplings - Master Cookbook Recipe # 161
These old-fashioned drop dumplings are the ultimate comfort food. Soft, pillowy, and infused with the rich flavor of chicken broth, they are the perfect way to turn a pot roast or chicken broth into a hearty family feast!

This is recipe #161 in Tammy’s Master Cookbook.

Prep time: 5 min
Cook time: 15 min
Total time: 20 min

Cook mode
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Ingredients
2 cups Self-rising flour
1/4 cup Shortening
(Alternative: Use 2 cups of biscuit mix, Master Cookbook Recipe # 112)
2/3 cup Broth or milk
Instructions
Prepare the Dough: In a bowl, cut the shortening into the self-rising flour using a blending fork or pastry blender until the mixture resembles pea-sized crumbs.
Mix in Broth: Gradually add enough roast broth to the flour mixture to create a thick, sticky dough. It should be thick enough to hold its shape when dropped from a spoon.
Prepare the Pot: Before adding the dumplings, ensure your pot roast broth is thickened to your liking.
Drop Dumplings: Push the roast and vegetables to the sides of the pot to make room. Drop the dough by heaping tablespoons directly into the simmering broth.
Steam: Place a lid on the pot and cook for at least 15 minutes. Crucial: Do not peek or stir while they are steaming!
Finish: Once cooked, gently spoon some of the hot broth over the dumplings to coat them well before serving.
Notes
Pro Tips -
Thicken First: Always thicken your gravy/broth before adding the dumplings. Once those dumplings are in the pot, you won't be able to stir it without breaking them apart.
Don't Overmix: When mixing the broth into the flour, stir just until combined to keep the dumplings light and fluffy.
The "Lid-On" Rule: Keeping the lid on is what steams the dumplings perfectly. Resist the urge to check on them until the 15 minutes are up!

10/18/2026

Important Cookbook Updates & Recipe Notes! Mark your books or print pdf and keep inside your book! Go here: https://collardvalleycooks.com/pages/cookbook-revisions
I just discovered that when the print file was sent, some references for 28 oz. cans were turned into 2-8 oz., and a few dashes were accidentally dropped. PLEASE mark these updates in your books!

I am so sorry about this, but I'm glad I caught it. I decided to go through the entire book with a watchful eye to catch any other little details and make a few recipe adjustments to make them even better.

While it might look like a lot of notes, please remember there are over 121,000 words in this cookbook! I formatted the entire book myself in Microsoft Word without an editorial team (my publisher was hired solely to print). It has been quite stressful to discover these typos, so I truly appreciate your patience, kindness, and understanding.

Thank you all so much for supporting me, purchasing my cookbook, and welcoming my recipes into your kitchen! ❤️

10/17/2026

Let's cook Wagyu for the first time. This is part 2 of our Vegas Trip. I hope you enjoy spending time with us.

10/16/2026

I know it doesn't have to mean cancer, but it is concerning since I haven't had polyps or postive screenings in the past. Have you had a positive reading? What did it mean for you?

10/16/2026

Let's Make Mama's Pear Preserves Today!
Learn to Cook Like our Mama's Did Cookbook: https://collardvalleycooks.com/collections/cookbooks

10/14/2026