Halloween Oreo Cookies

Huckleberry Collective
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.


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
huckleberry collective
Huckleberry Collective
huckleberry Collective
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.

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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Chocolate Brownie Birthday Cake

We spent our Friday evening celebrating my Dad’s Birthday. It was a great night filled with delicious BBQ, and Brownie birthday Cake to finish. I had several requests for this recipe after sharing on instagram. This is a combination recipe of my traditional Brownie Berry Cake, but it is just as delightful! Enjoy!

Huckleberry Collective
Huckleberry Collective

Chocolate Brownie Birthday Cake


Chocolate Brownie Birthday Cake
  • 3, 8 inch Round Cake Pans 
  • 2 Boxes of Fudge Brownie Mix
  • 4 Eggs 
  • 1 Cup of Vegetable Oil
  • 1/2 Cup of Water 
  • 2 Sticks of Unsalted Butter (Room Temperature)
  • 3 Cups Powdered Sugar
  • 3/4  Cup of Unsweetened Cocoa Powder
  • 1 Teaspoon Vanilla Paste
  • 3 Tablespoons Heavy Cream
  • Sprinkles


How to cook Chocolate Brownie Birthday Cake

Chocolate Brownie Birthday Cake
  1. Preheat oven to 350 degrees. 
  2. In a large mixing bowl, follow Brownie Mix directions according to box specifics. Once mixed well, divide the mixture evenly between your three 8-inch cake pans (sprayed or greased well).  
  3. Bake for 15-20 minutes or until edges are crispy and center is cooked throughout. You can test with a toothpick in center, and it should come out clean.
  4. Remove from oven, and slide butter knife around the edges of the cake to loosen. Flip over onto cooling rack or parchment surface. They should slide right out of the pans.
  5. In the bowl of a standing mixer, beat the Unsalted Butter and Vanilla Paste together on medium speed for about 5 minutes, or more if needed.
  6. Once Butter and Vanilla Paste  are creamed and fluffy, reduce speed to low, and slowly add in Powdered Sugar and Cocoa Powder.
  7. Once combined, turn the mixer back up to medium speed, and add in the Heavy Cream, one tablespoon at a time. You can add more Cream if necessary. 
  8. Increase speed to Medium-High for 5 minutes, or until smooth.
  9. Begin assembling your cake by starting with the first layer of brownie, and about a half cup of Buttercream. Repeat until the last layer. Spread icing evenly, leaving some parts of the cake exposed if desired. 
  10. Cover top with sprinkles and serve! 


I used Duncan Hines Fudge Brownie Mix.
Created using The Recipes Generator

Snap Pea Salad

If you are looking for a fresh Spring side dish, look no further! This Snap Pea Salad is packed full of flavor and is just what you need for a Brunch or Sunday Supper. Enjoy!

Huckleberry Collective
Huckleberry Collective

Snap Pea Salad

prep time: 10 Mcook time: 35 Mtotal time: 45 M


Snap Pea Salad
  • 1/2 Cup of Diced Red Onion
  • 16 Oz. Raw Snap Peas 
  • 12 Oz. Kale Slaw 
  • 1 Cup of Roughly Chopped Radish 
  • 1/4 Cup of Olive Oil Vinaigrette 
  • 2 Tablespoons Sunflower Seeds 
  • Goat Cheese Crumbles (for topping)
  • Cracked Pepper (to taste)


How to cook Snap Pea Salad

Snap Pea Salad
  1. In a large mixing bowl, combine Onion, Snap Peas, Kale Slaw, Sunflower Seeds, and Radish. 
  2. Toss until all ingredients are evenly distributed. Once Combined, add in your vinaigrette and mix again. 
  3. Once Fully combined, transfer to your serving dish. 
  4. Lastly, you will top with Goat Cheese Crumbles and Cracked Pepper. 
  5. Refrigerate for one hour and serve.


- I used Pickled Radish because I had it on hand, but raw radish is just as good. - I purchased my Kale Slaw at Publix, but a traditional slaw mix will be great too.
Created using The Recipes Generator

Lemon Dill Potato Salad

I had a group of friends over for dinner last night to celebrate one of their Birthdays. I wanted to do lots of salads and a cheese selection. I started planning which salads and developed this delicious recipe. It is far from your traditional Potato Salad, but was a crowd pleaser. You can’t go wrong with Potato Salad in the South, so next time you need a side dish for church or your bbq, try this one! Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Lemon Dill Potato Salad


Lemon Dill Potato Salad
  • 5-6 Large Red Potatoes 
  • 3/4 Cup Chopped Celery 
  • 1/2 Cup Sweet Relish 
  • 3 Dill Stalks Chopped (two mixed in and and one for garnish)
  • 1/4 Cup Olive Oil 
  • 1/4 Cup of Apple Cider Vinegar 
  • 2 Tablespoons Lemon Juice 
  • 1 Tablespoon Mayonnaise 
  • 2 Scallion Stalks Chopped (two mixed in and one for garnish)
  • Salt and Pepper to taste 


How to cook Lemon Dill Potato Salad

Lemon Dill Potato Salad
  1. Lightly peel Potatoes, removing any bad spots and leaving some Potato skin behind for color and texture. 
  2. Cut each Potato into 1 inch cubes. Place in a large pot of water and bring to a simmer, stir occasionally. 
  3. Simmer until fork tender all the way through, about 15-20 minutes. Drain well and and spread out on a sheet pan to cool- this will prevent them from continuing to cook.
  4. Place Potatoes in a large mixing bowl. 
  5. Add in remaining ingredients, one at a time, tossing in-between each one; Chopped Celery, Sweet Relish, Olive Oil, Vinegar, Lemon Juice,  Mayonnaise, Mustard, Two Dill Stalks,  and One Scallion Stalk.
  6. Add Salt and Pepper to taste.
  7. Top with remaining Scallions and Dill.
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Salted Chocolate Chip Cookies

I’ve never met a cookie I didn’t like… but I’ve really never met a sweet and salty combo I could resist. These Salted Chocolate Chip Cookies are something you write home about! Enjoy, and don’t blame your tight pants on me!

Salted Chocolate Chip Cookies


Salted Chocolate Chip Cookies
  • 3 Sticks of Unsalted Butter
  • 2 Cups of Granulated Sugar 
  • 1 Cup of Light Brown Sugar (Packed)
  • 2 Eggs (Room Temp)
  • 2 Teaspoons of Vanilla
  • 4 Teaspoons of Baking Powder
  • 2 Cups of Flour 
  • 12 oz Semisweet Chocolate Chips
  • Sea Salt (to taste)


Salted Chocolate Chip Cookies
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine Butter and Sugars on medium speed.
  3. Cream together, but do not over-mix. 
  4. Once combined, add in the Eggs one at a time and then the Vanilla.
  5. Reduce speed to low and begin adding in Baking Powder and Flour (one teaspoon/cup a time).
  6. Lastly, you will add in the Chocolate Chips. Once fully mixed, stop mixer and scrape sides of the bowl. 
  7. Begin rolling dough into tight two inch thick dough balls. Place on a greased cookie sheet or silpat layer. 
  8. Bake for 10-12 minutes at 350 degrees. 
  9. Remove from oven and begin salting tops of cookies while still hot. Enjoy!
  10. You can freeze remaining dough for one week. 
Created using The Recipes Generator

Huckleberry Collective
Huckleberry Collective

Green Bean and Goat Cheese Salad

I created this recipe for Christmas Dinner a few years back, and it was a hit! I love the combination of savory dressing and goat cheese mixed with the sweet of the pecans and cranberries! If you are looking for a side dish for the holidays, this one is delicious and easy.

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 6 Side Servings

Green Bean and Goat Cheese Salad


Green Bean and Goat Cheese Salad
  • 1, 16 oz. Bag of Raw Green Beans, Washed and Trimmed
  • 3 Tablespoons Brianna's Real French Vinaigrette
  • 1 Cup Dried Cranberries
  • 1 Cup Candied Pecans (Roughly Chopped)
  • 1/2 Cup of  Crumbled Goat Cheese
  • Cracked Pepper to Taste


Green Bean and Goat Cheese Salad
  1. Remove Green Beans from bag and cut into thirds (I use kitchen scissors because it is fast). Place beans in a large mixing bowl.
  2. Measure out your  Dressing and Cranberries, then add to Green Bean bowl. Mix well and refrigerate for 1 hour. While you wait you can lightly chop Pecans.
  3. Remove bowl from refrigerator and add Candied Pecans. Mix well, then spoon into your serving dish.
  4. Top with Goat Cheese Crumbles and Cracked Pepper, and serve!
Created using The Recipes Generator

Adult Hamburger Helper

I am always game for a good pasta dish… and this recipe actually came to be because we didn’t have a ton in our pantry. Funny thing is, I mixed a bunch of items together and it became one of our favorites. It’s been in our meal rotation ever since! This adult version of Hamburger Helper is a cozy go-to meal! Not to mention that is delicious when you serve it, and even better as left-overs.

Huckleberry Collective
Huckleberry Collective


  • 16 oz. Shells Noodles

  • 1 lb. Lean Ground Beef

  • 1 Cup of Baby Bella Mushrooms

  • 1/3 Cup of Onion (Chopped)

  • 1/2 Tablespoon Cumin

  • 1 Teaspoon Garlic Salt with Parsley

  • 1 Teaspoon Cracked Pepper

  • 1/2 Cup of Shredded Sharp Cheddar

  • 1/2 Cup of Grated Wisconsin Extra Sharp Cheddar

  • 1/2 Cup of Shredded Parmesan and a little more for topping

  • 1 Cup of Milk

  • 1 Tablespoon of Heavy Whipping Cream

  • Chopped Parsley for Topping


Begin Browning Ground Beef in a large skillet. Once fully cooked reduce heat to med-low heat, next add in Mushrooms and Onions.

While meat cooks, bring medium sauce pan of water to a boil, then add in Shell Noodles. (follow according to noodle instructions)

Remove Noodles from heat and drain, set aside.

Return to the Ground Beef mixture, add Milk, Cream, Spices, and Cheeses. Increase heat to medium to begin melting cheese. Stir continually.

Once Cheese is fully melted and all ingredients are combined, add in Noodles. Mix well.

Portion out Hamburger Helper and top with Parmesan and Parsley.

Serves 4

Cherry Scones with a Maple Glaze

While sharing our journey through Europe with y’all, my goal is to do one recipe for each city! I am a little late getting this one out there, but these cherry scones are topped with a scrumptious maple glaze that will make you speak with a British Accent! All I am missing is a helping of clotted cream, but I don’t think I can do it any justice, so these will do for now. Cheers!

Huckleberry Collective
Huckleberry Collective


  • 2 Cups All-Purpose Flour

  • 4 Teaspoons Baking Powder

  • 1/2 Teaspoons Salt

  • 1/4 Cups of Sugar

  • 8 Tablespoons Unsalted Butter, softened

  • ½ Cup Dried Cheeries (pit free)

  • 2/3 Cup Whole Milk

  • 1 Large Egg

Maple Glaze

  • 1 Teaspoon Lemon Juice

  • 3 Tablespoons Powdered Sugar

  • 2 Tablespoons Maple Syrup


  1. Preheat the oven to 420 degrees

  2. In a large mixing bowl combine flour, baking powder, salt, and sugar using a whisk.

  3. Next, you will add the butter to the dry ingredients using a hand mixer.

  4. In a separate small bowl, combine the milk and egg. Whisk well.

  5. Set aside 2-3 tbsp for egg wash. You will add the remaining egg/milk combination into the dry ingredient mixing bowl.

  6. You will fold the liquid ingredients into the dry ingredients. Next you will add the cherries, slowly do this as not not make the dough tough.

  7. Place dough to a lightly floured surface. You will knead it a few times until it starts to form until a natural disk shape. Still be careful as to not over-knead, so you don’t make the dough tough.

  8. Roll the dough out about an inch thick and use a 1.5 inch thick biscuit cutter. Roll out any scraps again, you should end up with around 8-9 scones.

  9. You will place them on your greased or lined cookie sheet, and then begin your egg wash.

  10. Bake on 420 degrees for 15 minutes. Let cool slightly. While they cool you will begin your glaze.

  11. In a small bowl, combine lemon juice, powdered sugar, and maple syrup. Mix well and drizzle over top each scone.

  12. You can then enjoy with jams, butter, or clotted cream or let them sit for a while.

Crunchy Kale and Shrimp Tacos

Teaming up with my friends at OXO to bring you another yummy recipe involving none other than, AVOCADOS. I’ve always been an avocado fan, I remember my grandmother loving them so much when I was growing up, that I had to like them! They were a special treat to go on sandwiches when I was younger. Now they’re all the craze! If you’re like me, you may struggle with getting that avocado sliced just right, so not to make it a pile of mush. OXO has the BEST Avocado Slicer, and since using it, I swear by it! Now I can slice, core, and cut my avocado with ease. I’ve whipped up some delicious Crunchy Kale and Shrimp Tacos topped with a perfectly sliced Avocado! I hope you love it as much as I do!!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • 1-2 lbs. Fully Cooked Shrimp

  • 1 Teaspoon Old Bay

  • 1 Teaspoon Taco Seasoning

  • ½ Tablespoon Avocado Oil

  • Shredded Kale Slaw

  • 8 Count Flour Tortillas, Fajita Sized


Suggested Toppings

  • Avocado

  • Cherry Tomatoes

  • Jalapenos

  • Bell Peppers


Cream Sauce

  • 1 Cup Sour Cream

  • 1 Large Lime, Juiced

  • 1 Teaspoon of Taco Seasoning



  1. Preheat oven to 400 degrees.

  2. Toss Shrimp in Old Bay, Taco Seasoning, and Avocado Oil.

  3. Spread evenly and flat on a sheet pan, bake on for 5 minutes on 400, then finish on broil for 5 more minutes.

  4. Remove from oven and let cool, warm tortillas in microwave while shrimp cool slightly.

  5. Begin assembling tacos: tortilla, slaw mixture, shrimp, cream sauce, and lastly your desired toppings.

Should yield 6-10 tacos, depending on portion sizes.