Welcome To Sweetie Pie’s Recipes (Access Hollywood Live)

Miss Robbie and Mr. Tim of OWN’s “Welcome to Sweetie Pie’s” dropped by Access Hollywood Live to make some of their favorite dishes.

(Recipes serve family of four)



1 smoked turkey leg

1 large onion

3 cups chicken bouillon

1/2 stick margarine (to make it more healthy)

1 1/2 tbs sugar

3 lbs, or 3 large bunches of collard greens (washed and cut)

Seasoning salt and crushed pepper to taste (about 1 tablespoon of each)


1. Chop 1 large onion

2. In a large pot, combine 3 cups of chicken bouillon, 1 large onion (chopped), 1/2 stick of margarine, 1 1/2 tablespoons of sugar and 1 smoked turkey leg, seasoning salt and crushed pepper

3. Heat on medium

4. While broth is heating up, take 3 1lbs, or 3 large bunches of collard greens, wash and cut them

5. Add collard greens to broth and cover, cook for 1 hour and 45 minutes or until greens are tender

6. Adjust seasoning to taste




3 large sweet potatoes

2 tbs margarine

1 1/3 cup sugar

1 1/2 tsp vanilla extract

1 tsp ground nutmeg

1 tsp ground cinnamon

2 1/2 cups water


1. Peel the sweet potatoes and cut them in half the long way (tip to tip), then cut each half into 3/4 inch slices.

2. Melt the butter and margarine in a pot. add sugar, nutmeg cinnamon, vanilla, and water and bring to a boil.

3. Add sweet potatoes to pot and stir. Reduce heat to low and cover.

4. Cook for about 45 minutes to an hour or until potatoes are “candied. They should be tender but a little hard around the edge. Serve hot.




1/2 tsp ground black pepper

1 tsp granulated garlic powder

1 small onion sliced julienne

1/2 cup all-purpose flour

5 center cut pork chops

1/3 cup vegetable oil for frying

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk


1. Place flour in a large resalable plastic bag. Add chops two at a time, and shake to coat.

2. Heat oil in a large skillet over medium-high heat, and fry chops until brown on both sides. Remove chops from skillet, add onions, garlic and pepper and reduce heat to medium and sauté.

3. Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary.

4. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

The season premiere of “Welcome to Sweetie Pie’s” airs Sept. 15 at 9 PM on OWN.

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