Sausage and Kale Pumpkin Pasta

I’ve been craving all of the savory fall flavors! It is hard to get pumpkin off the brain, so when I got this fabulous pasta bowl from Vietre recently, I knew I needed to jump in the kitchen and whip up a new creation! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • 13 oz. Kielbasa Sausage (Roughly Chopped)

  • 2 Tablespoons of Olive Oil

  • 17 oz. of Gigli Pasta

  • 3 Cups of Raw Kale (Roughly Chopped)

  • 8 oz Sliced Baby Bella Mushrooms 

  • Salt and Pepper to taste 

  • 1 Teaspoon Chili Powder

  • 25 oz. Jar of Pumpkin Pasta Sauce or Try this Recipe.

  • Freshly Grated Parmesan


  1. Preheat Oven to 350 degrees.

  2. Roughly Chop your Sausage into halves and quartered pieces.

  3. Spread out evenly on a lined sheet pan. Bake for 20 minutes.

  4. While your sausage crisps, cook pasta according to package directions - al dente. Drain and run cold water to stop the cooking process, set aside.

  5. In a large sauce pan, combine Olive Oil, Kale and Mushrooms. Sauté for 5-10 minutes until everything is soft.

  6. Add in your jar of sauce, chili powder, salt and pepper. Mix well.

  7. Remove Sausage from the oven and add into the sauce mixture. Mix well ands let simmer on medium low heat for 10 minutes.

  8. In a large bowl, spoon in just some the liquid portion of your sauce. Toss the pasta in sauce.

  9. Then prepare bowls with sauce on the base, pasta (just tossed), and sauce containing Kale and Mushrooms.

  10. Top with grated Parmesan, and Cracked Pepper. Serve!

Halloween Oreo Cookies

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huckleberry Collective


  • 2- 14.3 oz Package of Oreo’s

  • 2- 11 oz. Bags of White Chocolate Chips

  • Food Coloring (Green, Pink and Orange)

  • Sprinkle Varieties

  • Googly Eyes

  • Piping Bags or Ziplock Bags (snip the tip)


Mummy Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. I melted my chocolate one bag at a time, starting with the mummies first, as they did not need food coloring.

  3. Remove the chocolate and begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper.

  4. You will quickly spoon some melted chocolate into a piping bag or zip-lock bag to drizzle on your mummy wraps. I moved the bags back and forth up and down horizontally across the cookies.

  5. Lastly, you will place on your eyes, and your mummies are ready to dry.

Monsters and Sprinkle Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. Once fully melted, you will split your chocolate into three smaller bowls, according to how many of each color you’d like.

  3. Add two dashes of your food coloring to each bowl. Pink, Green, and Orange- or whatever color choice you’d like.

  4. Mix well and then begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper. Begin Garnishing them with their sprinkles to taste.

  5. You will quickly spoon some melted of the green chocolate into a piping bag or zip-lock bag to drizzle on your monster mouth.

  6. Let all of your cookies rest for 2 hours before serving.


Banana Nut Bread

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huckleberry Collective


  • 4 Extra Ripe Bananas

  • 2 Eggs

  • 3 Tablespoons of Honey

  • 1/4 Cup of Sugar

  • 1 Teaspoon Vanilla Paste

  • 8 Tablespoons of Unsalted Butter (Melted)

  • 2 Cups All Purpose Flour

  • 1/2 Teaspoon of Baking Soda

  • 1/2 Teaspoon of Baking Powder

  • 1/2 Teaspoon of Cinnamon

  • 1/2 Teaspoon of Salt

  • 1/2 Cup of Chopped Walnuts

  • 1/2 Cup of Chopped Pecans


  1. Preheat the oven to 350 degrees.

  2. In a large bowl, mash Bananas until broken down. Add in your Eggs, and mix well. Make sure the yellow is totally combined.

  3. Next, add in melted Butter, Honey, Sugar and Vanilla Paste. Mix well.

  4. In separate bowl, whisk together the Flour, Baking Powder, Baking Soda, Cinnamon and Salt.

  5. Next, slowly add in dry ingredients into the wet ingredient bowl. Lastly, add in your Walnuts and Pecans.

  6. Mix until fully combined.

  7. Pour into a greased loaf pan and bake for 45-50 minutes or until brown and a tooth-pick test is clean.

  8. Let sit and cool before removing from pan.

Asparagus and Prosciutto Madame

While we were out exploring the Cotwolds, we had dinner at the coziest restaurant in Chipping Campden. we had a delicious meal at The restaurant Huxley’s. I was really inspired by an amazing appetizer, so I wanted to share it with you! I put my own spin on it and added a fried egg to the top with some local honey. I hope y’all love it as much as we do. It is a great addition to any elevated meal. The dish can be prepared for a larger crowd, you will simply increase your quantities.

hUckleberry Collective
hUCKLEBERRY Collective


  • 10 oz. Asparagus, Washed and Trimmed

  • 2 Tablespoons of Extra Virgin Olive Oil

  • 1/2 Teaspoon Salt

  • 1/2 Cracked Pepper

  • 1 Large Egg

  • 4-5 Slices of Prosciutto

  • 1/4 Cup of Finely Grated Parmesan Cheese

  • Honey

  • Cracked Pepper to Taste


  1. Preheat oven to 400 degrees. Wash and trim the stems of your Asparagus, pat dry.

  2. On a large sheet pan spread out Asparagus. Drizzle with one tablespoon of Olive Oil, Salt and Pepper. Toss and spread out evenly.

  3. Bake Asparagus for 10 minutes.

  4. While your Asparagus bakes, prep a medium frying pan with your remaining tablespoon of Olive Oil.

  5. Fry your Egg on medium high heat about 3-4 minutes, or until edges form and crisp slightly. Remove from heat.

  6. Remove Asparagus from the oven.

  7. Begin assembling your plate. Prosciutto, Asparagus, Parmesan, Fried Egg, Honey, and Cracked Pepper to taste.


Spinach and Artichoke Casserole

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Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Spinach and Artichoke chicken Casserole 


  • 1 Cup of Basmati Rice 

  • 1/2 Teaspoon Sea Salt 

  • 1 1/2 Cups of Water 

  • 2 Tablespoons of Olive Oil

  • 3/4 Cup Chopped Yellow Onion 

  • 1/2 Teaspoon Cracked Pepper 

  • 1/2 Teaspoon Salt 

  • 1/3 Teaspoon Oregano 

  • 2 Cloves Garlic Minced 

  • 2 Cups of Frozen Spinach (Chopped and Thawed)

  • 2 Cups of Chopped Artichoke Hearts 

  • 5.3 oz Plain Greek Yogurt 

  • 1/4 Cup of Mayonnaise 

  • 2 Tablespoons of Sour Cream

  • 1 Teaspoon of Crystal Hot Sauce 

  • 2 Shredded Chicken Breasts (I used Rotisserie)

  • 2/3 Cup of Grated Dubliner Cheese (1/2 for mix and 1/3 for topping) 

  • 1 Cup of Shredded Mozzarella Cheese (topping)

  • Cracked Pepper to Taste 

  • Finely Grated Parmesan Cheese (topping to taste)

  • Scallions to Taste 


  1. Begin by cooking the rice. In a large pot over medium combine rice, water and salt. Bring to a boil, then reduce heat, and let simmer, covered, 15 to until rice is tender. Remove from heat and set aside.

  2. In a medium skillet, bring Olive Oil to medium heat. Add in the Onion, Garlic, Salt, Pepper and Oregano. Reduce heat, and let simmer. Once softened, remove from heat. 

  3. Preheat oven to 350 degrees. 

  4. Thaw and Chop Artichoke Hearts and Spinach. 

  5. In a large bowl, combine sautéed mixture, Artichokes and Spinach, Greek Yogurt, Mayonnaise, Sour Cream, Hot Sauce, Chicken and a 1/2 cup of Dubliner.

  6. Mix well and place into a greased casserole dish. 

  7. Top with 1/3 Dubliner and Mozzarella Cheese. 

  8. Bake at 350 for 30 minutes.

Conecuh Crescent Bites

Calling all Conecuh Sausage fans! I have just the recipe for you!! If you don’t live in the southeast, you may not be familiar with Conecuh Sausage, but it is the best sausage out there. It is most certainly one of my guilty pleasures, and I have taken it to the next level- Conecuh Crescent Bites. Delicious doesn’t even begin to describe it. Enjoy!

Huckleberry Collective
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Huckleberry Collective
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huckleberry Collective

Conecuh Crescent Bites


  • 2, 1 lb Packages of Conecuh Crescent Bites 

  • 2, 8 oz. Packages of Crescent Rolls

  • 3-4 Tablespoons Everything Bagel Seasoning

  • 3 Tablespoons Finely Grated Parmesan Cheese


  1. Preheat oven to 375 degrees.

  2. Slice sausages into 1.5 inch pieces.

  3. Spread on a lined baking sheet and cook for 15 minutes.

  4. Remove from oven and let cool slightly.

  5. Slice Crescents into about 2 inch strips.

  6. Wrap Sausage pieces with Crescent Strips.

  7. Roll wrapped Conecuh Crescent Bites in the Everything Bagel Seasoning.

  8. Place on lined baking sheet and Bake for 15 more minutes. 

  9. Sprinkle with Parmesan and serve. I paired it with a lemon mustard sauce.

Lemon Mustard Sauce


  • ½ Cup of Sour Cream

  • ½ Cup of Mayonnaise

  • 1 Tablespoon of Mustard

  • 1 Teaspoon Lemon Juice

  • 1 Teaspoon Hot Sauce


1. Combine ingredients and mix well.

Skillet Goat Cheese Dip

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Skillet Goat Cheese Dip


  • 16 oz. Herbed Goat Cheese 

  • 2 Tablespoons Olive Oil

  • 1/2 Cup Yellow Onion Thinly Sliced

  • 1 Cloves of Garlic, Minced

  • 1 Cup Cherry Tomatoes, Sliced Vertically 

  • 1 Tablespoon Honey

  • 1/2 Tablespoon Mustard 

  • Toasted French Bread Rounds


  1. Preheat oven to 375 degrees.

  2. In a small skillet, combine Olive Oil, Tomatoes, Garlic and Onions. Sauté on medium heat, until brown and soft. Add in the Honey and the Mustard. Mix well and reduce heat to low for 2 more minutes. Remove from heat and set aside. 

  3. In a Medium sized cast iron skillet (16 oz.), OR two small cast iron skillets (8 oz. each) spread Goat Cheese evenly. 

  4. Top with the Honey Mustard mixture. 

  5. Cover top with Cracked Pepper to taste.

  6. Bake for 10 minutes, then broil for 2 more minutes, or until brown on top. Keep an eye out, because it will brown fast!

  7. Serve warm with French Bread Rounds.

Tikka Masala and Coconut Basmati Rice

We are counting down the days until we are back in London! Our friend Jonathan lives just outside of the city, and loves the curry houses, so I have a modern Indian restaurant on my list. Tikka Masala is a famous dish in the UK, and I can’t wait to try it when we are there. If you haven’t experienced Indian food and want to ease into the delicious flavors, I highly recommend this easy weeknight Tikka Masala. It is full of spices and served alongside coconut rice for the perfect combination. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Tikka Masala

  • 2 Rotisserie Chicken Breasts (Pull from Chicken)

  • 3 Tablespoons of Olive Oil

  • 3 Garlic Cloves, minced

  • 1/2 Cup Diced Yellow Onion

  • 4 oz. of Cream Cheese, softened and cubed

  • 6 oz. Can of Tomato paste

  • 16 oz. Can of Tomato Sauce

  • 1 Teaspoon of Ground Turmeric

  • 1 Teaspoon of Masala

  • 1/2 Teaspoon of Ground coriander

  • 1/2 Teaspoon of Ground cumin

  • 1/2 Teaspoon of Chili Powder

  • 1/2 Teaspoon of Crushed Red Pepper Flakes

  • 1/2 Teaspoon of Ground Ginger

  • Chopped Cilantro for Garnish


  1. Begin by placing the Olive Oil, Garlic, Onion and Shredded Chicken into a skillet or cast iron pot. Sauté on medium heat until chicken begins to shred and other ingredients are soft. 

  2. Reduce heat to med-low and slowly add in tomato paste and tomato sauce. 

  3. Mix well and then add in Cream Cheese  and 1/2 Cup whole milk plain yogurt 

  4. Next, combine all spices; turmeric, masala, coriander, cumin, crushed red pepper and ginger. 

    Coconut Basmati Rice

  • 2.5 Cups of Water (add more water if necessary)

  • 1 13.5 oz Can of Reduced Coconut milk

  1. In a large pot over medium heat, bring water to a boil.

  2. Once at a rolling boil, reduce heat to medium high and add rice, coconut milk, and salt.

  3. Mix well and let boil re-establish, then reduce heat, and let simmer, covered for 15 to 20 minutes or until rice is tender.

Honey Lavender Ice Cream

I few weeks ago I was in Biloxi with my aunt and grandmother, when I stumbled upon the most adorable Popsicle shop. Pop Brothers had a delicious Milk, Honey, and Lavender pop that was so scrumptious I knew it was inspiration for a recipe. I had a ton of leftover lavender from a spring wedding, so I out it to good use in a No-Churn Honey Lavender Ice cream. It is the perfect combination of rich and creamy, and refreshing

huckleberry collective
Huckleberry Collective
Huckleberry Collective

Honey Lavender Ice Cream 

  • 2 cups heavy cream 

  • 14 oz can Sweetened Condensed Milk

  • 1  Drop of Lavender Oil 

  • 2 Tablespoons of Floral-Clover Honey 

  • 1 1/2 Tablespoons Dried Lavender 

  • 2 Drops Purple Food Coloring

  1. You will need a freezer safe loaf pan, or a container that can hold 6 cups. I used a Wilton loaf pan.

  2. In a large bowl, use a hand mixer or KitchenAid to whip the cream to stiff peaks. Do not to over-Whip the Cream.

  3. In a separate bowl, Combine Sweetened Condensed Milk, Vanilla Extract, Honey, Lavender Oil, and Lavender

  4. Begin folding in (one cup at a time) of the whipped cream into the Sweetened Condensed Milk mixture. Continue folding until it is thoroughly combined. Once combined, transfer the Ice Cream mixture to the container.

  5. Freeze ice cream for 7 hours. Enjoy!

Neiman Marcus Cookies

Have you ever heard the story of the Neiman Marcus Cookie Recipe? I remember doing a project on this in middle school. I had to cook something that was based on a story, so my grandmother helped me do these! They are quite the cookie, with lots of fine ingredients. NY Times says “Almost everybody has heard about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For "only two-fifty," the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. 1997, after years of enduring the myth, Neiman Marcus came up with a recipe – and gave it out for free.” I’m sharing this fun story and recipe with you.

Huckleberry Collective
Huckleberry Collective

Neiman Marcus Cookies

  • 2½ Cups Old-Fashioned Oats

  • 1 Cup Unsalted Butter, Room Temperature

  • 1 Cup Granulated Sugar

  • 1 Cup Light Brown Sugar

  • 2 Cups All-Purpose Flour

  • 1 Tsp Baking Powder

  • 1 Tsp Baking Soda

  • ½ Tsp Salt

  • 2 Large Eggs

  • 1 Tsp Vanilla Extract

  • 12 Ounces Semisweet Chocolate Chips

  • 4 Ounces Milk Chocolate, Grated

  • 1½ Cups Chopped Walnuts or Pecans


  1. Using a food processor or blender, grind the oats into a very fine powder. In a medium-sized mixing bowl, stir the blended oats together with the flour, baking powder, baking soda, and salt.

  2. In another bowl, using a hand or stand mixer, cream the sugars with the butter until light and fluffy.

  3. Add the eggs one at a time, beating well after each addition.

  4. Mix in the vanilla extract.

  5. With the mixer speed on low and slowly add the dry ingredients in 2-3 additions, beating until just incorporated.

  6. With a spatula, mix in the chocolate chips, grated chocolate, and chopped nuts.

  7. Preheat oven to 375 degrees. Spray or use silpat sheet.

  8. Form cookie balls about 3 inches thick and place on cookie sheet, 12 per sheet.

  9. Bake for 10 minutes until the edges look set (centers may still look under done). Cool cookies on the sheet and the transfer to cooling rack. Enjoy!

Blueberry and Fig Galette

I am fully enjoying fig season! I’ve been cooking things up with my fig bounty over the past few weeks, and this blueberry and fig galette is one of my favorites. This is a great summer dessert option! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 1 Large Galette

Blueberry and Fig Galette

prep time: 50 Mcook time: 40 Mtotal time: 90 M


Blueberry and Fig Galette Crust
  • 2 Sticks Unsalted Butter 
  • 2 1/2 Cups of All-Purpose Flour
  • 1 1/2 Cups of Old Fashioned Oats
  • 1 1/2 Teaspoons of Kosher Salt 
  • 1 1/2 Tablespoons of Sugar
  • 1 Teaspoon Baking Powder
  • 1 Cup of Buttermilk 
Blueberry and Fig Galette Filling
  • 3  Cups of Sliced Figs
  • 1/2  Cups of Blueberries 
  • 1 1/4  Cup of Sugar 
  • 1/4 Teaspoon Salt 
  • 1 1/2 Teaspoons of Cornstarch 
  • 1 Tablespoon Lemon Juice 
  • 1 Teaspoon Vanilla Paste or Extract 
  • 2 Tablespoons of Honey 
  • 1 Egg 
  • 2 Tablespoons of Almond Milk


How to cook Blueberry and Fig Galette

Blueberry and Fig Galette
  1. Begin by preparing your filling ingredients.
  2. In a large mixing bowl, combine all filling ingredients EXCEPT, Vanilla and Corn Starch.
  3. Mix well and let sit for 30 minutes.
  4. Once you have your dough resting in the refrigerator and about 5 minutes before it is ready to come out, drain the liquid from your filling mixture, and then return to your mixing bowl. 
  5. You will then add in your Vanilla and Corn Starch.
  6. Once fully combined, let sit for 5 minutes, then you will spoon filling your dough disk. (See Dough Directions)
  1. In a large bowl, stir together Flour, Salt, Baking Powder and Sugar. Whisk together to make sure it is fully combined.
  2. Next you will cut your sticks of Butter into 1/2 inch pieces, and toss the pieces into the Flour mixture. Your goal is to coat each piece with flour, and slowly working the Butter into the flour.
  3. Flour a flat surface and pour the bowl out onto surface. You will use a floured rolling pin to start working the mixture together. You will have to worth flour back together with your hands throughout the process. The Butter will begin to form long sheets, and once you can tell everything is even throughout, return the mixture to the bowl.
  4. Hollow out a little hole in the center of our bowl, and add in the Buttermilk. Work the dough together using your hands, slowly folding in the Buttermilk. Once combined, dump out onto floured surface form your dough disk.
  5. Wrap disk in plastic wrap and refrigerate for 45 minutes. You will then return to your filling mixture to drain.
  6. Whisk together your Almond Milk and Egg for the Egg Wash.
  7. Preheat oven to 350 degrees and line a baking sheet with silpat or parchment paper.
  8. Once chilled, remove disk from refrigerator and roll out.
  9. You will spoon your filling into the center of your disk (leaving about a 1 inch border) then fold the edges into the center over the fruit.
  10. Brush edges of dough with Egg Wash.
  11. Bake for 40-45 minutes or until bubbly and golden brown. 
  12. After you remove your galette from the oven, you can drizzle on your honey.
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Peach and Prosciutto Salad

Summertime salad at its finest! These peaches were just begging to be turned into something delicious. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Peach and Prosciutto Salad

prep time: 5 Mcook time: 20 Mtotal time: 25 M


Peach and Prosciutto Salad
  • 2 Large Peaches (slightly firm)
  • 8 oz. Blue Cheese Crumbles 
  • 4 oz. Package of Prosciutto 
  • 3 Tablespoons of  Olive Oil 
  • Baby Arugula 
  • Cracked Pepper
  • Honey 


How to cook Peach and Prosciutto Salad

Peach and Prosciutto Salad
  1. Preheat oven to 400 degrees.
  2. Slice Peaches in half and remove the pit.
  3. Place  interior facedown on a parchment lined sheet pan.
  4. Bake for 5 minutes and then flip the Peaches. 
  5. Bake for 3 more minutes face up. 
  6. While your Peaches bake, slice Prosciutto into 2 inch pieces  (I used kitchen scissors to save the Prosciutto from breaking).
  7. Place 1 tablespoon of Olive Oil into a skillet and bring to medium heat. Begin sautéing Prosciutto pieces until the color changes and they are crispy. 
  8. Remove from skillet and place on paper towel to cool. 
  9. Once Peaches are finished baking, remove from oven and let sit for 5 minutes, then slice, leaving skins on. 
  10. Begin assembling your salad (you can serve 3 individuals or 1 large to toss). 
  11. Place Arugula first, then Peaches, Crispy Prosciutto and Blue Cheese. Top with Cracked Pepper, Olive Oil, and drizzled Honey to taste. 
  12. Serve and Enjoy!
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