Rachel Schardt
Image result for national turkey neck soup day 

 Oh the best part of the turkey that you can get year round. Great for adding such a super yummy flavor to soups, gravies and stock. It seems this over looked little gem is often than not thrown out on turkey day, or *gasp* dare say used for crab baiting a crab pot. This little star needs to be used more often.

So to start off here is a soup recipe, but remember there are more uses than just for soup which I will have of course links to, so you too can enjoy this culinary little gem. Let the linking begin!

2 Turkey Necks  
1 Can or 2 Cups Chicken Stock
Water to cover necks
3 Cloves Garlic, mashed
1 tsp. Dried Minced Onion
2 Tbsp. Celery Tops, chopped
Dash or two of Tony’s Cajun seasoning (or poultry)
Salt and Pepper to taste (use lots of pepper for a cold)
2 tsp. Guar Gum (or arrowroot) & enough water to mix (opt.)
Throw everything in the crock pot (except the Guar Gum), and let cook on HI for 4-5 hours. (When I start with frozen turkey necks, I let it cook for 5 hours.)
Remove the necks and cool just long enough to handle, then pick the meat off the bones and throw back into the pot.
Whisk the Guar Gum in water to blend well, and pour into the soup, stirring well.
Let set for 5 minutes to thicken.

Smothered Turkey Necks in Onion Gravy 

Baked Turkey Necks 

Smoked Turkey Necks Black Eyed Peas and Rice 

Bacon Bird with Turkey Neck Gravy 

Rachel Schardt


Betty Crocker Cranberry Pound cake

All credit for the picture goes to the above link!

Ok so it’s been crazy…and I mean crazy! My father died December 18, 2016 and well let’s just say there is lots of legal stuffs to do, cops and more. Shaking my head…good thing dad was like me and I have enough coffee to hopefully get thru this.

So it’s like the old saying when life gives you lemon’s you make….Baked goodies! It’s too cold right now here in North Carolina to make lemonade. So I made 2 loaves of lemon blueberry strudel bread for my oh so lovely neighbors. I guess it shocked them that I knew how to bake, well that is to say the least of all the recent shocks around here. So today is cold and too bad outside so to try something new I whipped up a lemon cranberry pound cake.

I got the recipe off of pinterest my oh favorite addictive site on the web. I saw the recipe, had to make the recipe and now awaiting to see if I conquered said recipe. Lucky lucky me I’ve had more pinterest wins than fails. One must take inconsideration before baking crazy exotic gourmet goodies the comfortablity one has in the kitchen.  Me the kitchen is the heart and soul of a home.

I will post some different recipes using lemon. Not the one’s that everyone knows, ya know lemon meringue and curd and lemon poppy. Lemon’s are cheap, easy to work with and delightfully compliment many different types of other fruits. Especially berries.
So without further going and witnessing for the delightful lemon…I present new recipes to try!


Rachel Schardt

Ok this recipe/video has been shared I don’t know how many times on Facebook or other social media sites. It’s for that peanut butter lover in your life. In my case my roomie. Yeah. It all started to innocently when my best friend posted it to my Facebook wall. I watched the video and then my roomie seen it and was like can you do that?

Yes it was a loaded question, and yes I knew I could make them. The main question was did I want to make them and what did it all entail? So I went to Delish’s website and saw how incredibly easy these were to make. Needless to say roomie was happy, like a kid in the candy store after a toys r us spree happy.

So without much more to say except that these are super peanut buttery, and very addictive and go awesome with coffee, and the filling can be changed to Oreo cookies, rolo’s and tons more. Your imagination and comfort level are all that are stopping you.

Peanut butter lovers ~only~ By Delish.


  • 1 c. smooth peanut butter
  • 1/2 c. powdered sugar
  • 1/2 c. creamy peanut butter
  • 1/2 c. (1 stick) Butter, softened
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar (plus more for rolling)
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt


  1. Preheat oven to 375° and line two large baking sheets with parchment paper.
  2. Make filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Scoop into small balls (about 1 1/2″) and freeze until ready to use.
  3. Make cookies: In a large bowl, combine peanut butter, butter, brown sugar and granulated sugar and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined. Add flour, baking soda and salt and mix until just combined.
  4. Scoop heaping tablespoon of the cookie dough and flatten into a flat, pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the frozen peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.
  5. Roll stuffed cookie dough ball in sugar and place on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart.
  6. Bake until the cookies are golden on the bottom, about 12-15 minutes. Serve warm or at room temperature.
Let me or heck even them know how well they turned out. Oh another thing these are not small cookies at all. I got lucky and ended up with a baker’s dozen (13) instead of a dozen.