Collard Greens

What's up foodies? Are y'all good? You good? You good? I'm good! You good? Okay, good. Today I'm sharing my recipe for collard greens. Now, when I was younger, I really didn't like collard greens or any other green vegetable for the matter, but it's one of those things that you grow out of.

There are several different ways you can make collard greens. What I do may differ from what others do.

Recipe:

- 1 large bunch fresh collard greens

- 2 or 3 pieces ham hocks  (or meat of choice)
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp. vinegar
- 1 tablespoon vinegar
- salt to taste

Directions:

Start by rinsing the entire outside of the greens and then start peeling the leaves apart and wash each leaf very thoroughly with cold water. Once all the greens are washed, start removing the leaves from the stem. You can do this by positioning your middle finger and thumb on each side of the greens and index finger down the stem and the run your middle finger and thumb down the greens (refer to video). Do this for all the greens.

After removing the greens, stack about 3 or 4 greens on top of each other and then roll them all together really tightly and start to slice the about 1/4 of an inch. When the greens are all cut, place them in a strainer and rinse the once again with cold water.

On medium heat, saute garlic for about one minute. Slowly add in the chicken broth and bring to a simmer. Add in the ham hocks or meat of choice and let that simmer, covered for about five minutes. Add in the collard greens, place the lid on and cook for 15 minutes. After fifteen minutes, add in the sugar and vinegar and season with salt and give it a stir. Replace lid and cook for another 15 minutes. Continue to stir the greens every 15 minutes for about 1 hour to 1 hour and 15 minutes or until the desired texture of the greens is reached. Adjust seasoning after the greens are finished.

If you prefer, you can remove the ham hocks and cut the meat off and add it into the greens.

Please remember to check out the video and don't forget to subscribe to my YouTube channel.

Lemon Pound Cake

Recipe By: Devin Judkins

Hello all my foodies out there. Are you good? You good? You good? I'm good! You good? Okay good. Today I am sharing my recipe for a homemade lemon pound cake. It's coming up on my 1 year YouTube anniversary of my cooking channel and I decided what better way to celebrate by sharing a different version of my first video I posted on my cooking channel, which was my regular all butter pound cake. Check that out here.

A few weeks ago, someone asked me if I could make them a lemon pound cake and so I said to myself "Why not film it and post it to my cooking channel?" because at the time I still hadn't figured out which of my recipes I wanted to share next. The person also wanted the cake in loaf form, which is why I made it like this.

Now, the cake that you see in the picture is just a small version of this recipe. When I made the cake, and took the pictures for this blog and for the thumbnail on my cooking channel, I didn't like them, so I made a smaller version to take new pictures. This recipe is for a FULL pound cake. I used a 16 inch loaf pan to make the original cake, but this can also be made in a regular bundt cake pan.

If you've made my regular pound cake, you will see that there isn't too much of a difference between that recipe and this one. I don't like to make recipes too complicated. I like to create a base recipe and add to it to enhance and improve it.

I have made this cake both in a bundt pan an obviously in the loaf pan, and there isn't really a difference in the cook time. I really hope you enjoy this recipe. I get lots of compliments on it. Happy baking.

Cake Ingredients
- 3 sticks unsalted butter, softened
- 3 cups sugar
- 6 eggs, (room temperature) [separated while cold]
- 1 tsp. vanilla extract (optional)
- 1 tsp lemon extract
- 1/2 cup fresh lemon juice
- 1 cup heavy cream, room temperature
- 1/2 tsp. baking powder
- 3 cups cake flour
- 1/2 tsp salt

For the glaze
- 1 cup powdered sugar
- 2 tsp. lemon juice
- 1 to 2 tablespoons milk

Directions:
Preheat oven to 325 degrees. In the bowl of your mixer, beat the butter and sugar until fluffy and combined. Next, add in the egg yolks one at a time mixing only until the yolk is mixed into the batter. Add in the vanilla extract, lemon extract, and lemon juice and mix well. Mix together the flour, salt, and baking powder in a bowl and then alternate adding the flour and the heavy cream. Start with the flour, and end with the flour. Place the egg whites in a bowl and with your mixer on high speed, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the cake batter. Pour the batter into prepared pan and smooth it out evenly. Bake in preheated over for 1 hour to 1 hour and 15 minutes or until a skewer inserted in the middle comes out clean. When the cake comes out of the oven. Let it cool in the pan for 15 to 20 minutes and then run a butter knife around the sides to loosen it up and then flip the cake out onto a cooling rack to cool completely. Mix the ingredients for the glaze and spread it over the cooled cake.

Chocolate Rice Krispies Treats

What's up foodies? Are you doing good? You good? You good? I'm good! You good? Okay good. Today I'm posting something a little fun for Halloween. Chocolate Rice Krispies Treats. Now, this idea is something that I came up with a little while ago, but I decided to wait and save it until closer to Halloween.

This isn't too innovative, I'm pretty sure this has been done before, but I think its fun for Halloween. When I originally thought of these, I was wondering how I could get all the chocolate to cover the rice krispies cereal, and then I remembered that they sell cocoa krispies and my problem was solved. Now, if you don't have cocoa rice cereal in your area, I suggest that you take regular rice cereal, place them into a plastic bag and then spray the cereal with cooking spray and then pour in some sweetened cocoa and mix them all together. I haven't tried that, so I can't tell you how it will work, but it's worth a try. You can also just use regular rice cereal.

Notes:
- It's very important that you keep your stove heat on low to prevent burning the chocolate and the marshmallows.
- I melted and colored some white chocolate to spread on top of them when they were finished.

Recipe:
- 4 cups mini marshmallows
- 4 tbsp. butter
- 1/2 cup chocolate chips, melted (milk chocolate or semisweet chocolate)
- 5 cups cocoa krispies cereal
- 1 tsp vanilla extract
-1/4 cup mini chocolate chips (optional)

Directions:
In a pot over low heat, melt the butter. When the butter is melted, add the marshmallows and vanilla extract and stir until the marshmallows have melted. Add in the melted chocolate and mix it in until combined. When the chocolate is combined, remove the mixture from the heat and add the cocoa krispies cereal and stir really well to combine everything. If you choose, you can add the mini chocolate chips when you add the cereal. Once everything is well combined, pour the mixture into a greased 9x9 or 13x9 inch pan and pat down evenly using a greased rubber spatula or clean hands. Let the treats set to firm about 10 to 15 minutes and then slice and serve.

Strawberry Swirl Cheesecake

Recipe By: Devin Judkins

What's up foodies? Are you doing good? Okay, good. Well, today I am sharing my recipe for my all-time favorite dessert, Cheesecake. I really love cheesecake. I could eat it all day, everyday day. When I go to a restaurant and order dessert, you can bet if there is a cheesecake on the menu, I'm going to get it.

Now, my recipe doesn't stray too much from any other cheesecake recipes. This is a baked cheesecake, so you will have to cook it in the oven. Personally, I prefer a baked cheesecake over a no bake cheesecake because of the texture. I love the fluffy yet dense texture that you get from a baked cheesecake versus the creamy texture you get from a no bake cheesecake. I understand that not everyone likes a baked cheesecake, so I will be sharing a no bake cheesecake in the future.

Some people like to use either sour cream or heavy cream in cheesecake recipes. I like to use a combination of them both. It makes for a great texture.

Tip: If you are like me, you've had a problem with your cheesecake crust sticking to the pan. I saw on another website that if you add a piece of parchment paper into the bottom of the pan and then add your crust it will prevent the crust from sticking. I tried this out with this recipe and it works.

Notes:

- You can leave out the strawberry sauce and this makes a great plain cheesecake.

- You don't have to cook the cheesecake in a water bath, but it does help prevent cracks, if you choose not to use the water bath, you won't need the foil around the pan.

Recipe:

Crust:

- 1 1/2 cups cookie or graham cracker crumbs

- 5 tbsp. butter, melted and cooled

- 2 tbsp. sugar

- 1/4 tsp. cinnamon (optional)

Filling:

- 4 8-ounce packages cream cheese, softened

- 1 1/4 cups sugar

- 4 eggs, room temperature

- 1 cup sour cream

- 1/4 cup whipping cream or heavy cream

- 2 tsp. vanilla extract

- 1 tsp. lemon juice (optional)

- 1/4 cup flour

- 1/3 cup strawberry sauce get recipe

- Pot of boiling water

Directions:

Preheat oven to 350 degrees.

For the crust: Butter the bottom and sides of a 10 inch spring form pan and wrap the outside of the pan twice with aluminum foil. Crush the cookie or graham crackers using the food processor or by placing them into a plastic bag and crushing them with a rolling pin or can of vegetables. Place the cookie crumbs into a bowl and add the melted butter, sugar, and cinnamon if you choose and stir until combined. Pour the crust mixture into the pan and press the crust into the bottom of the pan using your hands or a cup until flat and even. Place the crust in the refrigerator while you make the filling. 

For the filling: Beat the cream cheese just until it loosens up a little and then mix in the sugar until all combined. Add the vanilla and lemon juice and mix. Remember to scrape the sides of the bowl. Next, add in the eggs one at a time, mixing only until each egg is combined. Add the heavy cream and sour cream and mix until combined. Add in the flour and mix. After the flour is mixed in, give the bowl a good stir to make sure everything is combined. Pour the batter over the crust and smooth out. Place teaspoons of the strawberry sauce all over the top of the cheesecake. Using a butter knife, make swirls through the batter. Place the cheesecake into a roasting pan and carefully pour the boiling water into the roasting pan. You want enough water to come up about half way of the spring form pan. Bake for 50 minuter or 1 hour and 10 minutes, keeping a check on it. When the cheesecake is done, the outer layer ring of the cheesecake should be firm, but the center should have a little jiggle to it. Let the cheesecake cool completely on the counter (1 1/2 to 2 hours) and then place in the refrigerator for overnight to set.

Slow Cooker Strawberry Sauce

Recipe By: Devin Judkins

Ingredients:

- 1 pound fresh strawberries

- 1/4 cup sugar

- 2 tsp. cornstarch

- 1 tbsp. plus 1 tsp water
- juice of half a lemon

- splash of vanilla extract (1/4 tsp.) [optional]

Directions:

Wash strawberries really well with cold water. Remove the tops of the strawberries and slice them. Place the strawberries into the slow cooker. Mix together the cornstarch and water. Add the sugar, cornstarch and water mixture, and the vanilla extract in with the strawberries and give them a stir. Put the slow cooker on low temperature and cook for 1 1/2 hours to 2 hours, stirring every 20 or 25 minutes. When the strawberries have cooked down and thickened, remove from the heat and let cool. Place the strawberries into the food processor and process until smooth. Run the sauce through a strainer to remove the strawberry seeds. Place in an airtight container into the refrigerator for about a week.

Notes:

- You can also do this on the stove in a saucepan, just make sure the stove is on low temperature. 

(BLFGT) Bacon Lettuce and Fried Green Tomato Sandwich

I am almost afraid to post this because it isn't really a recipe.

Ingredients:

- 2 fried green tomatoes

- 2 slices of bacon (thick)

- Lettuce

- Sandwich bread

- Ranch dressing or mayo

Instructions:

Fry your green tomatoes. Get fried green tomatoes recipe here. Cook the bacon. When the tomatoes and bacon are done, assemble the sandwich. Spread a layer of ranch dressing or mayo on the bottom of the bread and then add the bacon lettuce and green tomatoes.

Chewy Fudgy Brownies

Recipe By: Devin Judkins

Hello foodies, are you doing good today? Good. Today I want to share my recipe for chewy, fudgy brownies. I like to call them that because to me, they are the perfect mix between a chewy brownie and a fudgy brownie. 

Now, it took me a while to get the recipe exactly how I wanted it, but I finally got them right. These use a combination of brown sugar, white sugar, semisweet chocolate, and a little cocoa powder for extra chocolate flavor.

Please give these brownies a try and let me know what you think.

Notes: 

- If you don't have a heat safe bowl or don't want to use the simmering water method, you can place the butter and chocolate in a sauce pan on LOW heat and melt the two, stirring constantly. 

- You can also place the chocolate and butter into a bowl and melt in the microwave, make sire to stop and stir the two every 15 seconds to prevent burning the chocolate. (You also may want to cover the bowl just in case the butter splatters).

- I used a 9x9 inch pan for this recipe and my brownies cooked in exactly 20 minutes. If you're using an 8x8 inch pan, you're going to have to cook the for about 30 or 35 minutes, but check on them at 30 minutes.

- You may want to add some parchment paper into your pan for easy removal of the brownies.

Recipe:

Ingredients:

- 4 ounces semisweet chocolate

- 1 stick butter

- 3/4 cup white sugarr

- 1/2 cup brown sugar

- 2 eggs

- 1/2 cup plus 3 tbsp. all purpose flour

- 1/4 tsp. salt

- 2 tsp. vanilla extract

- 3 Tbsp. cocoa powder

- 1 tsp. baking powder

Instructions:

Preheat oven to 350 degrees. Place a heat safe bowl over a pot of simmering water (make sure the water in the pot is NOT touching the bottom of the bowl) and add in your chocolate and butter and melt the two, stirring constantly (see notes for alternate method). After the butter and chocolate is melted, remove it from the heat and let the mixture cool for five minutes. Add in the sugars and stir until combined. Add in the eggs and the vanilla and stir. Sift together the flour, cocoa, salt, and baking powder in a separate bowl. Add the flour mixture into the chocolate mixture and mix only until the flour is worked into the batter. Butter a 9x9 inch baking pan (see notes for 8x8 inch pan) and spread the batter evenly into the pan. Bake in the preheated oven for 20 minutes. Let the brownies cool completely and then cut and serve.

Check out the video for this recipe below. I hope you enjoy.