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So far TurleyFamily has created 621 blog entries.

Cream Spinach

 

Ingredients

Spinach (2 lb. fresh)

2 tbsp butter

1/2 cup finely chopped shallots

1 tsp minced garlic (2-3 cloves)

3/4 tsp salt

1/2 tsp black pepper

1/4 tsp nutmeg

1/2 cup heavy cream

Instructions

  1. Melt butter in sauté pan. Add shallots and garlic and cook, stirring until soft, (2 mins). Add spinach and cook, stirring, just until liquid is released. Add cream, salt, pepper and nutmeg and cook until cream is reduced by half (4 mins). Remove from heat and serve immediately.
2025-05-12T21:52:21+00:00May 12th, 2025|

Crispy Potatoes

 

Ingredients

Potatoes, cut into chunks

1 onion, chopped

1/4 cup vegetable oil

salt and pepper

Instructions

  1. Heat oil over medium heat. Add potatoes and onions. Turn regularly with a metal spatula over 15-20 mins. Season with salt and pepper. Cook another 10 mins.
2025-05-12T21:33:31+00:00May 12th, 2025|

Grandmother’s Cream Corn

 

Ingredients

corn (fresh or frozen)

butter—several tbsps

milk

salt

pepper

flour

Instructions

  1. Wash ears, then cut off tops only, then middles, then scrape cobs clean. Melt butter in iron skillet, then add corn. Salt and pepper to taste, if needed, add milk for creaminess, or flour to thicken. Cook down until it thickens, adding flour as needed, but not as to flavor.
2025-05-12T21:30:15+00:00May 12th, 2025|

Eggless Cheesecake

Course: Dessert | Cuisine: American | Servings: 12

Ingredients

Crust:

28 Golden Oreo Cookies

1/3 cup butter, melted

Cheesecake:

16 oz. cream cheese, full fat, brick style, softened

1 tbsp cornstarch

2 tbsp milk, cold

1/2 cup sour cream, full fat

14 oz. sweetened condensed milk, canned

1 tbsp lemon juice

1 tsp vanilla extract

Instructions

  1. Preheat oven to 300°F.
  2. Prepare your springform pan. Take the base of your 8-inch springform pan and flip it so that there isn’t any lip on the bottom anymore. This makes it easier to remove the cheesecake later on.
  3. Spray the base and sides of the springform pan with non-stick spray and then place a square sheet of parchment paper on the bottom and clip in the sides. There is no need to cut the parchment paper to fit, it’s fine if it sticks out the sides.
  4. Now cut strips of parchment paper to line the sides.
  5. Prepare the crust: Add Golden Oreos to your food processor and process into crumbs.
  6. Pour in melted butter ad process again so that the butter is mixed in with the crumbs.
  7. Transfer to your prepared 8-inch springform pan, and use a spatula to move the crumbs up the sides of the dish. Then use the bottom of a glass or a measuring cup to press down on the crumbs and pack them in more tightly for the crust. Place into the fridge to set while you work on the filling.
  8. Prepare the cheesecake filling. Add the cream cheese to your stand mixer and whisk until smooth.
  9. Add cornstarch and milk to a bowl and whisk until smooth.
  10. Add the cornstarch mix, sour cream, sweetened condensed milk, lemon juice and vanilla extract to the stand mixer and mix until smooth.
  11. Pour the filling out over the top of the cookie crust and smooth down.
  12. Place your springform pan on top of a baking tray and bake in the oven for 45 mins.
  13. After 45 mins, remove from the oven and leave to cool on the countertop for 2 hrs.
  14. Prepare the sour cream topping. Add sour cream to a bowl and sift in the powdered sugar. Mix together until smooth.
  15. Spread the sour cream topping on top of the cheesecake.
  16. Place the cheesecake into the fridge to set for at least 6 hrs, and preferably overnight.
  17. Remove the cheesecake from the pan, and place onto a cake stand.
  18. Slice and serve!

 

Notes

  1. Cream cheese — should be full fat, firm, brick-style. We used Philadelphia Cream Cheese.
  2. Place the springform pan on a baking tray before baking in case of leaking. Not all springform pans leak, but many of them do, (including mine!) So it’s safest to place it on a baking tray before baking, so that any leaks are caught in the tray and you don’t have to clean your oven.
  3. Bake at low heat. We bake this at low heat — 300°F — which is low enough so that there are no cracks and we don’t need to use a water bath. The cheesecake also doesn’t rise too much and then sink, it has a perfectly flat top. It should be lightly golden on top, not browned.
  4. Let it set overnight for best results. It’s ideal to make this the day before you actually need it. That way you don’t have to rush any of the steps. It’s most ideal to let it set overnight in the fridge before removing it from the springform pan.
  5. Heat your knife to cut perfect clean slices. To cut perfectly neat, clean slices, heat your knife by placing it in hot water and then wiping it dry with a paper towel. Slice and then dip the knife in the hot water and dry it off again before the next slice. Repeat for very slice.
  6. Make Ahead: This is the perfect dessert to make ahead of time as it is best to make the day before and let it set overnight.
  7. Storing: Keep your cheesecake stored in the fridge (covered) and enjoy it within 5 days.
  8. Freezing: This cheesecake is freezer friendly. Follow all the steps including letting it set overnight in the fridge. Then remove it form the springform pan and place it on a plate (or a cardboard round), wrap in plastic wrap and then foil and freeze. It is freezer friendly for up to 3 months. Thaw overnight in the fridge.
2026-05-23T22:47:38+00:00May 12th, 2025|

Cracker Barrel Hashbrown Casserole

 

Ingredients

26 oz. bag frozen hashbrowns

2 cups shredded cheese

1/4 cup minced onion (or more)

1 cup milk

1/2 cup beef broth

2 tbsp butter, melted

1 dash garlic powder

1 tsp salt

1/4 tsp black pepper

Instructions

  1. Preheat oven to 425°F. Combine hash browns, cheese and onion in a large bowl. Combine milk, broth, half the butter, garlic powder, salt and pepper in another bowl. Mix until well blended, then pour over hashbrown mixture and stir well. Heat the remaining butter in a large, ovenproof skillet over high heat.
  2. When the skillet is hot, add hashbrown mixture. Cook, stirring occasionally, until hot and all the cheese has melted (about 7 minutes). Place skillet in the oven and bake for 45-60 minutes, or until the surface of the hashbrowns is dark brown.
2025-05-12T21:01:36+00:00May 12th, 2025|

Oven Kabobs

Prep Time: 40 mins | Cook time: 20 mins | Yield: 8 kabobs

Ingredients

1 1/2 lb. chicken, cut into 1″ cubes

1 quantity of  Lemon Chicken Marinade (at bottom of page)

1 red bell pepper, cut into 1″ pieces

1 red onion, cut into 1″ pieces

8 bamboo skewers

Instructions

  1. Combine chicken and marinade in a large zip lock bag and refrigerate for 30 mins or overnight.
  2. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
  3. Remove the chicken from the marinade and discard the marinade.
  4. Alternate threading the chicken, bell peppers, and onions onto each skewer, about 3 pieces each of chicken, bell pepper and onions for each kabob.
  5. Place the kabobs onto the baking sheet and into the oven. Bake for 20-25 mins, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
  6. Remove from the oven and allow kabobs to rest for 5 mins before serving.

Ingredients for Marinade

2 tablespoons olive oil

1 large lemon, juiced & zested

2 cloves garlic, grated

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 lb. of chicken breasts, cubed

Instructions

  1. In a medium bowl, whisk the olive oil with lemon zest, lemon juice, garlic, oregano, salt, and black pepper. Pour in a large zip bag.
  2. Add the chicken breasts to the marinade, and seal. Refrigerate for 20 minutes to 4 hours.
  3. In a large skillet over medium-high heat, heat up the olive oil. Place the chicken breasts on skillet and cook, 5-7 minutes on each side, until the chicken is cooked through at an internal temperature of 165F.
  4. Remove the chicken and let it rest 5 to 10 minutes before slicing and serving.

Note: This recipe yields enough marinade for 2 lbs of chicken.

2025-05-12T19:50:48+00:00May 12th, 2025|

Crock-Pot Broccoli Casserole

Prep Time: 10 mins | Cook time: 5hrs | Servings: 12

Ingredients

2 (10 3/4 oz.) cans condensed cream of celery soup

2 1/2 cups grated sharp cheddar cheese, divided

1/4 cup green onion, sliced thin

40 oz. (about 12 cups) frozen broccoli, thawed

1 1/2 cup crushed Ritz crackers

Instructions

  1. Make foil collar for crockpot by folding 2 pieces of foil to make 2 strips measuring approximately 18×14″ each. Line inside of crockpot insert with foil strips and spray with non-stick cooking spray.
  2. In a large bowl add celery soup, 2 cups of cheese, and green onion and stir until combined.
  3. Add broccoli and stir until the broccoli is evenly coated.
  4. Pour mixture into prepared slow cooker.
  5. Sprinkle top with crushed crackers and remaining 1/2 cup of cheese.
  6. Cover with lid and slip a wodden toothpick between pot and lid to vent while cooking. Cook on LOW for 5 hrs. or HIGH for 2 1/2 hrs.
2025-05-12T19:33:08+00:00May 12th, 2025|

Crock-Pot Corn Casserole

Prep Time: 10 mins | Cook time: 2 hrs 30 mins | Servings: 12

Ingredients

2 eggs, lightly beaten

2 (15 oz.) cans creamed corn

2 (15 oz.) cans whole sweet corn, drained

2 (8.5 oz.) boxes corn muffin mix

1 cup sour cream

8 tbsp butter, melted

1/4 tsp seasoned salt

1/4 tsp crushed red pepper flakes

1 cup shredded cheddar cheese

Instructions

  1. In a large bowl, stir together eggs and creamed corn until mixed well.
  2. Add remaining ingredients and mix well.
  3. Transfer mixture to a lightly greased 6-quart slow cooker. Place a double layer of paper towels just beneath the lid. Cover and cook on HIGH for 2-3 hrs or on low for 4 hours or until the center is set.
2025-05-12T19:04:01+00:00May 12th, 2025|

Texas-Style Lasagna Recipe

Yield: 12 servings | Prep Time: 40 mins | Bake: 30 mins

Ingredients

1 1/2 lb. ground beef

1 tsp seasoned salt

1 pkg (1 1/4 oz.) taco seasoning

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce

1 can(4 oz.) chopped green chilies

2 cups (16 oz.) 4% cottage cheese

2 eggs, lightly beaten

12 corn tortillas (6 inches), torn

3 1/2-4 cups shredded Monterey Jack cheese

Optional toppings: crushed tortilla chips, salsa and cubed avocado

Instructions

  1. In a large skillet cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 mins. In a small bowl, combine cottage cheese and eggs.
  2. In a greased 13×9″ baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.
  3. Bake, uncovered, at 350°F for 30 mins or until bubbly. Let stand  for 10 mins before serving. Garnish with toppings if desired.
  4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
  5. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 mins before baking. Bake according to directions.
2025-05-12T18:57:53+00:00May 12th, 2025|

Shrimp Scampi

Yield: 4 servings | Total time: 20 mins

Ingredients

3-4 garlic cloves, minced

1/4 cup butter, cubed

1/4 cup olive oil

1 lb. uncooked medium shrimp, peeled and deveined

1/4 cup lemon juice

1/2 teaspoon pepper

1/2 tsp dried oregano

1/2 cup grated Parmesan cheese

1/4 cup dry breadcrumbs

1/4 cup minced fresh parsley

hot cooked angel hair pasta

Instructions

  1. In a 10″ ovenproof skillet, sauté garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.
  2. Broil 6 in. from heat for 2-3 mins or until topping is golden brown. Serve with pasta.
2026-05-23T23:10:04+00:00May 12th, 2025|
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