 Today is our Christmas dinner, and I wanted something special. We have a special guest to taste today. I love cheese and lots of things. Everybody likes cheese. What do you think? That's really good. You like it? That's really good. I like it too. Very very good. Love it. You have to make it from Tammy's cookbook. Hey, I'm Eddie. I'm Tammy's brother. That is cream candy. When we grew up, there was a lady that lived close to us, named Nail Casey, and she was about the only person that I know that made cream candy. And they live in? Collar Valley. All right, we're going to start out with our pasta first. You're going to use egg noodles, bring your water to a boil, and we're going to add a little salt to it. Never put oil in your water or your sauce won't cling to the noodles. Slide off. Salt. And we are doubling this recipe. So just look at the recipe if you want to make this. And we're just going to boil egg noodles. All right, so I'm using two 12-ounce bags because it's double the recipe. We're going to boil these egg noodles until they're al dente. Now we're going to saute some spinach and onion. So we're going to slice an onion and thin strips. And of course I'm doubling this, so I'm using two onion. We're going to take this onion over to the stovetop and start sauteing it in some olive oil. We're going to put some olive oil in a skillet. We're going to add the onion. This recipe is in our second cookbook. And we're going to saute these until they're soft. Let's go ahead and throw in a couple of teaspoons of pepper. And remember, this is a double recipe. So if you're doing a single recipe, you wouldn't use this much pepper and roasted garlic. The roasted garlic is really good y'all. I'm going to go ahead and turn the timer off and take the noodles over here to drain them. I'm going to use cream mushroom soup in the 15-ounce can. We're going to add our cream of mushroom. We're going to put in sour cream. And then we're going to use Lipton onion soup mix. You can buy beefy onion or the off-brand, whatever you want to do. And just make sure you get a packet in the mix that adds salt. And of course, the soup has salt in it as well. All right, I'm just going to use a whisk and whisk this together. And this is our cream sauce that goes over the top of our chops once we get them in the pan for baking. You're going to take your spinach and put it in the skillet with the onion until it's cooked all the way down. I am cooking so much today. Y'all didn't have a bigger pot, so you're just going to have to wait on it to reduce an egg wheel. Then it just reduced. It's going to be good. So we're going to mix it in, give it its onion. I'm going to turn that off and we're going to layer our casserole. We buy mechanically tenderized pork chops. Boneless. We're going to put these on the bottom of the pan. And remember, we doubled the recipe. You would normally make six chops at a time, but we're doing 12. So everything's doubled because we're cooking for a crowd. Today's our Christmas dinner and I wanted something special. Now we put our veggies in here. Make sure you get some greens on every chop. That looks good. Now we're going to pour in half of our cream sauce. So I'm just going to put about half of it in the middle and then spread it out. Next, you put in your noodles. Now you put the rest of your cream sauce on the top. It seems really strange and different because I invented it. It was just something I threw together one night because I thought it would be good. And Chris was like, oh my gosh, this is so delicious. Tell them how much you liked it, Chris. It's delicious. I loved it. So then you're going to take provolone cheese and you're going to top it with provolone cheese. Provolone. We're going to get this in the oven, y'all. Y'all, I forgot to pour my milk in this pasta. It actually goes in the cream sauce and I forgot to put it in there. So now we've got to put some holes in it and put some milk down in it so that it's not dry. But that's part of cooking and this just goes to show you if you mess up, you can fix it. Oh yeah, now it won't be dry. Hey, y'all, it's time to get this out of the oven and it's almost time for my family to be here. Let's get this out and taste it. We have a special guest to taste today. This is our creamy pork spinach dinner. So you pick up the chop on the bottom with it, put it on the plate. She's fine. We got us a youngster. You can see the onion in there and the noodles and the pork on the bottom and the cheese on the top. It's going to be delicious. So let's get it over here and taste it. This is a collard valley cook original dish in our second cookbook. Here you can do it. It is. You like it? Do you think you might could taste the green part? Yeah, she'll eat spinach. Here, I can eat spinach. She can eat anything. Uh-oh. Is it good? Look, it's kid approved. Tell him you're not. Kimber. This is Kimber and Shirley and Seth. You tell them who you are. I'll let you cut into the pork chop and try it. I'm her dad. My name's Seth. I'm her nephew. And he talks country. Yeah, I can't help that. Y'all can know that my accent's not fake. It ain't. She really talks like it. It's good. And the cheese. You'll have to cut it. It's provolone. She likes lots of things. Everybody likes cheese. What do you think? That's really good. You like it? That's really good. I like it too. It's a winner, winner chicken dinner. Is that good? Yeah, you get on TV. Here comes Holly. She's all beautiful in her red dress and her lipstick looks great. Hello. This is Holly. Hey, Seth. Do you like it? That's really good. You have to make it from Tammy's cookbook. All right. Yeah, we didn't want you to miss that on your New Year's meal, on New Year's dinner, or have to eat it twice. Not that it's not good. Here, let me introduce, Eddie, introduce yourself. Hey, I'm Eddie. I'm Tammy's brother. And he's going to make our gravy for tonight or today. Tammy's going to test you because it's going to fill that whole thing. That is that. And it shouldn't get real thick. I want it to be kind of a fan gravy. But see how it's turning clear around the edges? Already. But once it's all clear, it's ready. How much cornstarch did you put in it, Tammy? I don't think so. It turns pretty clear. Just a coat of spoon. Yeah, um, this. Yeah, I'll put it this thing. Yeah, we can cook with it in a while. It has been a while. Get him on the show. Yeah, it's been a long time. It's been like that, right? It's been a long time. It looks so weird with the beard. You think? Yeah. Okay, tell them about this candy. That is cream candy. When we grew up, there was a lady that lived close to us named Nail Casey. And she was about the only person that I know that made cream candy. Who made this? Her daughter. It's good. It's very good. It is so good, y'all. It tastes like cream. But it's got the consistency of peppermint, soft peppermint. A little softer than that, actually. Yeah. It kind of melts in your mouth the way a soft peppermint would. We got all kind of old candy today. We got that ice box fruitcake, orange balls. I think Miss Noly made that, which is her daughter. Okay. And they live in? Colorado Valley. All right, let me see them where y'all will say thanks for watching. Thanks for watching Colorado Valley Cooks. You want to say it? Where we cook like mama did.