About TurleyFamily

This author has not yet filled in any details.
So far TurleyFamily has created 640 blog entries.

Frozen Strawberry Dessert

Yield: 9 servings

Ingredients

1 cup all-purpose flour

1/4 cup packed brown sugar

1/2 cup cold butter

1/2 cup chopped pecans

2 cups frozen unsweetend strawberries, thawed

1 cup sugar

1 tsp lemon juice

1 cup heavy whipping cream, whipped

 

 

Instructions

  1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
  2. Crumble the baked pecan mixture; set aside 1/2 cup topping. Sprinkle the remaining mixture into an 8-in square dish.
  3. In a large mixing bowl, beat the strawberries, sugar lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight.
2026-06-10T19:27:26+00:00June 10th, 2026|

Calico Corn Bread Dressing

Yield: 58 Servings (3/4 cup each)

Ingredients

4 cups all-purpose flour

4 cups yellow cornmeal

2 tbsp plus 2 tsp baking powder

2 tsp salt

4 eggs

4 cups milk

1 cup vegetable oil

Dressing

4 pounds bulk pork sausage

5 cups water

8 cups sliced celery (about 1-1/2 bunches)

2 medium green peppers, chopped

2 tbsp plus 1-1/2 tsp  dried minced garlic

2 tsp pepper

1/4 tsp cayenne pepper

24 slices white bread, cubed

6 cans (14-1/2 ounces each) chicken broth

2 bunches green onions, sliced

1/4 cup minced fresh parsley

Instructions

  1. In a large bowl, combine the flour, cornmeal, baking powder and salt. In another large bowl, whisk the eggs, milk and oil; stir into dry ingredients just until  moistened.
  2. Pour into two greased 13-in. x 9-in. baking pans. Bake at 425° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
  3. In a large kettle, cook sausage over medium heat or until no longer pink; drain. Stir in the water, celery, green peppers, garlic, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. In a very large bowl, crumble corn bread into 1/2 – in pieces. Stir in the white bread, Broth, onions, and parsley. Add sausage mixture. Divide amongfour greased 13-in x 9-in baking dishes. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned
2026-06-10T18:03:07+00:00June 10th, 2026|

Delightful Fruit Salad

Yield: 24 (3/4 cup each)

Ingredients

1 cup sugar

2 tbsp all-purpose flour

1/2 tsp salt

1-3/4 cup unsweetend pineapple juice

2 eggs, beaten

1 tbsp lemon juice

1 package (16 ounces) acimi di pepe pasta

3 cans (11 ounces each) mandarin oranges, drained

2 cans (20 ounces each) pineapple chunks, drained

1 cup miniture marshmallows

1 cup flaked coconut

1 carton (12 ounces) frozen whipped topping, thawed

Instructions

  1. In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice.
  2. Transfer to a bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled.
  3. Cook pasta according to package directions, drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled
2026-06-10T17:39:06+00:00June 10th, 2026|

Beef Enchiladas

 

Ingredients

1 1/2 lbs ground beef

1 yellow onion, chopped

3 tbsp oil

3-4 cloves garlic, minced

2 1/4 tsp ground cumin

3 tbsp oregano

1 cup tomato sauce

1 1/2 tsp salt

enchiladas sauce

corn tortillas (10 – 12)

cheddar cheese

yellow onion, finely chopped

Instructions

  1. In a large frying pan over medium heat, sauté onion in oil for 3-4 minutes. Add garlic and cook additional 3 minutes, Add ground beef and salt. Cook until almost done. Add cumin and tomato sauce. Add oregano and cook 10 minutes. Lower heat and simmer 10 minutes. Spoon some enchilada sauce into bottom of oven proof dish. Add a scoop of hot beef mixture to corn tortilla and roll up. Place seam side down in baking dish. Cover enchiladas with enough sauce to run over and to pool in dish. Cover with lots of cheese and finely chopped yellow onion. Bake at 350° for almost 20 minutes, or until hot and bubbly.
2026-06-10T16:57:50+00:00June 10th, 2026|

Deviled Eggs Extraordinaire

Prep Time: 40 min | Yield: 4 dozen

Ingredients

24 hard-cooked eggs, peeled

4 ounces cream cheese, softened

1/2 cup mayonnaise

2 tbsp prepared mustard

1 tsp cider vinegar

1/4 tsp salt

1/4 tsp onion powder

Instructions

  1. Cut eggs in half lengthwise. Remove yolks; set white aside. In a small bowl, mash yolks. Add the cream cheese, mayonnaise, mustard, vinegar, salt and onion powder; mix well. Stuff or pipe into egg whites. Refrigerate until serving
2026-06-08T22:57:45+00:00June 8th, 2026|

Peppery Cheese Bread

Prep Time: 15 min | Bake Time: 45 min + cooling | Yield: 1 loaf (16 slices)

Ingredients

2-1/2 cups all-purpose flour

1 tbsp sugar

1-1/2 tsp coarsely ground pepper

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

2 eggs

1 cup (8 oz.) reduced-fat plain yogurt

1/2 cup canola oil

1/4 cup milk

1 tbsp spicy brown mustard

1 cup (4 oz.) shredded cheddar cheese

2 greens onions, thinly sliced

Instructions

  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions.
  2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
2026-06-08T22:35:43+00:00June 8th, 2026|

Bûche De Noël (Yule Log)

Prep Time: 8 hours (includes cranberries) | Cook Time: 2 hours, 20 min (includes meringues) | Total Time: 10 hours | Yield: 10-12 slices

Ingredients

Sugared Cranberries and Rosemary

1 cup (100g) fresh cranberries (do not use frozen)

4-5 rosemary sprigs

3/4 cup (180ml) water

1 and 1/4 cups (250g) granulated sugar, divided

Cake

1 and 1/3 cups (157g) cake flour

2 tbsp (10g) unsweetened natural or dutch-process cocoa powder

1 tsp baking powder

1/2 tsp salt

6 large eggs, separated and at room temperature

1 cup (200g) granulated sugar, divided

2 tbsp (30ml) vegetable oil, canola oil, or melted coconut oil

1 and 1/2 tsp pure vanilla extract

For Rolling

3 tbsp (15g) unsweetened natural or dutch-process cocoa powder

Meringue Mushrooms

1 large egg white, at room temperature less than 1/8 tsp cream of tarter (about 1/16 tsp) pinch salt

2 tbsp (25g) granulated sugar

1/2 tsp unsweetened natural or dutch-process cocoa powder (optional for dusting)

Cocoa Hazelnut Whipped Cream

1 1/2 cups cold heavy cream

2 tbsp Frangelico liqueur

1/4 cup confectioners’ sugar

1 tbsp unsweetened natural or dutch-process cocoa powder

1/2 cup finely chopped hazelnuts, optional

Ganache Topping

6 oz. semi-sweet chocolate, finely chopped

Instructions

  1. Make the sugared cranberries and rosemary: If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup sugar to a simmer, whisking until the sugar is dissolved. Remove the pan from the heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and rosemary and stir. Cover the bowl and set aside for 15 miutes. Line baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries and rosemary from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup sugar into a large bowl. toss the cranberries and rosemary in teh sugar, coating them all the way around. Place them on a parchment paper or silicone baking mat-lined baking sheet and let htem dry, uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and stor in the refrigerator for up to 3 days.
  2. Preheat oven to 350°F. Spray a 12×17″ baking pan with nonstick spray or grease with buter, so the parchment paper sticks. then line it with parchment paper so the cake seamlessly releases. Spray jor grease the parchment paper too. We want an extremely non-stick surface for this cake roll.
  3. Make the cake: Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup sugar on high speed for 4-5 mnutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in, (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
  4. Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold in with a spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating thos egg whites. Batter will be very light.
  5. Spread batter evenly into prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. bake for 15-16 minutes or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly when it’s done. That’s ok. Avoid over-baking because it will crack if over-baked. As the cake bakes, get started on the next step.
  6. Prepare to Roll: As the cak ebakes, place a piece of parchment paper (larger than the cake) or a thin kitchen / tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking). Using a fine mesh sieve, dush parchment paper / towel with 3 tbsp of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges. Immediately invert it onto the parchment / towel. Peel off parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment / towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment / towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day.
  7. During this time, make the meringue mushrooms: Preheat oven to 200°F. Line a large baking sheet with parchment paper or a silicone baking mat. In a completely clean, residue-free large glass or metal mixing bowl, using a handheld mixer or a stand mixer fitted with the whisk attachment, beat the egg white, cream of tartar, and salt together on high speed until foamy, about 2 minutes — this is a small amount and the whisk on a stand mixer might not reach it, so whisk by hand until foamy if needed. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Snip off the end of a plastic bag or fit a round piping tip in a piping bag. I use and reccomend Wilton 2a piping tip or any tip with around a 1/2″ opening. Pipe quarter-sized circles (these will be the round mushroom tops) and 1″ tall cones (these will be the stems). You will have enough for 16 mushrooms. Using a moistened finger, (just a dab of water is fine), smooth down any peaks. if desired, lightly dust mushroom tops with cocoa powder using a fine sieve. bake for 2 hours. Do not open the oven as the meringues bake. Turn off the oven after 2 hours and let the meringues sit inside the cooling oven for 20 minutes. Remove from the oven and cool completely. When they’re just about coo, melt the 1 oz. of chocolate in a double boiler or use the microwave. If using the microwave, melt in 15 second increments, sopping and stirring between until melted and smooth. Cool for 5-10 minutes. It is easier to adhere mushrooms if the chocolate is slightly cool. Once meringues have cooled, use a flat spatula to remove them from the baking sheets. Dot a bit of chocolate onto the center of the botto of a mushroom top. Adhere a stem to it. Place back on the baking sheet to set. If stems or tops still have a little peak, scrape off with a knife. Leaning them against the rim is helpful if they keep toppling over. Repeat with remaining tops and stems to form mushrooms. Let chocolate cool and harden, about 1 hour.
  8. Remove the cake roll from the refrigerator and allow to sit on teh counter for a few minutes to warm up as you prepare the whipped cream.
  9. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream , liqueur, confectioners’ sugar, and cocoa powder on medium to stiff peaks form, about 2-3 minutes.
  10. Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2″ border around the cake. I like using a large or small offset spatula to spread. Sprinkle chopped hazelnuts on top. Gently roll the cake back up, without the parchment / towel this time. Roll it slowly. This part can be messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 days before shaping and topping with ganache.
  11. Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. (Don’t let it come to a rapid boil — that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Ganache will be thin, so it has to thicken before using. Refrigerate, uncovered, for at least 30 minutes and up to 1 hour to thicken.
  12. Remove rolled cake from the refrigerator. Diagonally slice a 3-4″ section off one end. At this point, I usually place the cake on a serving platter. Place the angled side against a side of the roll, forming a branch. Slowly pour and spread thickened ganache all over the top and sides of cake. Feel free to leave the cut ends exposed or spread ganache over the ends — there should be plenty to use. Use a fork to make textured lines resembling tree bark. Feel free to wip the serving plate if ganache dripped all over.
  13. Decorate with meringue mushrooms, sugared cranberries and rosemary, and a dusting of confectioner’s sugar just before serving.
  14. Cover leftover cake and store in the refrigerator for up to 3 days.
2026-07-02T19:16:54+00:00June 8th, 2026|

Peanut Butter Banana Bread

Prep Time: 25 min | Bake: 45 min + cooling | Yield: 2 loaves (12 slices each)

Ingredients

Topping

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup creamy peanut butter

1/2 tsp ground cinnamon

Batter

1/2 cup butter, softened

1 pkg (8 oz.) cream cheese, softened

1-1/4 cups sugar

2 eggs

1 cup mashed ripe bananas

1 tsp vanilla extract

2-1/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1-1/2 cups semisweet chocolate chips

Instructions

  1. In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside.
  2. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.
  3. Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.
  4. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
2026-06-08T22:20:24+00:00June 8th, 2026|

Slow Cooker Chili

Servings: 8 | Ready in: 6 hours 25 minutes | Prep :15 minutes | Cook: 6 hours 10 minutes

Ingredients

1 Tbsp olive oil

2 lbs lean ground beef

large yellow onion, finely chopped

3 cloves garlic, finely minced

2 (14.5 oz) cans diced tomatoes with green chilies*

3 (8 oz) can tomato sauce

1/2 cup beef broth (1/8 c. steak sauce +  water)

2 Tbsp chili powder

2 1/2 tsp ground cumin

2 tsp paprika

2 tsp unsweetened  cocoa powder

1 tsp granulated sugar

1/2 tsp ground coriander

Salt and freshly ground black pepper

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can light red kidney beans, drained and rinsed

Shredded cheddar cheese, for serving

Instructions

  1. heat olive oil in a large and deep non stick – skillet over medium – high heat.
  2. Add onion and sautee 3 minutes, then add garlic and sautee 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker
  3. Return skillet to medium – high heat, add beaf and cook stirring occasionally until beef has browned.
  4. Drain most fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it adds flavor but you can drain it all if you would prefer). Pour browned beef into slow cooker.
  5. Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
  6. Cover with lid and cook on low heat for 5 – 6 hours.
  7. Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Notes

• Look for tomatoes with “mild” green chilis. You can also use 2 (14.5 oz) cans diced tomatoes and 1 (4 oz) can green chilies, drained.

• If you want beef to brown better then sear in two batches. Only crumble and stir occasionally.

• To add even more depth of flavor you can bloom the spices by sautéing them with aromatics, add them during the last minute sautéing the onions.

• If you want to thin the chili at the end you can add another 1/2 cup beef broth. If you like a really thick chili you can omit the beef broth altogether.

• Other topping ideas include sour cream, chopped red or green onions, roasted peppers, or hot sauce.

• If desired serve with baked potatoes, cornbread, biscuits, saltine crackers or tortilla chips.

2026-06-12T21:06:00+00:00May 26th, 2026|

Black Forest Cake (From a Mix)

Prep: 10 min | Bake: 25 min + chilling | Yield 6-8 servings

Ingredients

1 package (9 ounces) chocolate cake mix

1/2 cup water

1 egg

1 package (3 ounces) cream cheese, softened

2 tablespoon sugar

1 carton (8 ounces) frozen whipped topping, thawed

1 can (21 ounces) cherry pie filling

Instructions

  1. In a small mixing bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour in to a greased 9″ springform pan; place pan on a baking sheet.
  2. Bake at 350°F for 23-25 minutes or until cake springs back when lightly touched. Cool on a wire rack.
  3. In a small mixing bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of pan.
2026-05-25T17:02:05+00:00May 23rd, 2026|
Copyright © 2007 - Turley Hill. All Rights Reserved.
No content on this web site may be used or reproduced for any reason without prior express consent of the site owners.
Go to Top