TurleyFamily, Author at Turley Hill

Ingredients

12 mini or street taco corn tortillas

3 tbsp olive oil, divided use

6 eggs

4 tsp milk

2 tsp salt

1 tsp ground black pepper

2 cups refried beans, warmed

Pico de Gallo or salsa

Instructions

Preheat oven to 350°F. Place tortillas on a baking sheet and lightly brush tortillas with 2 tbsp olive oil. Bake until crisp, about 10 minutes.
In a bowl, whisk together eggs, milk, salt and pepper.
Add remaining 1 tbsp oil (or you can use 1 tbsp butter) to a skillet over medium-high heat. Pour in eggs and cook until scrambled. Remove from heat.
Spread beans over tostadas, spoon eggs over beans and top with pico de gallo or salsa.

TurleyFamily2025-04-26T21:16:24+00:00February 21st, 2025|

Ingredients

6 cups chicken broth, or as needed

3 tbsp olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 medium shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

4 tbsp butter

3 tbsp finely grated Parmesan cheese

sea salt and freshly ground black pepper to taste

Instructions

Gather all ingredients.
Warm broth in a saucepan over low heat.
Meanwhile, warm 2 tbsp olive oil in a large saucepan over medium-high heat. Add mushrooms, cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
Add remaining 1 tbsp olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
Pour in wine, stirring constantly, until the broth is absorbed.
Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15-20 minutes.
Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
Season with salt and pepper and serve immediately.

TurleyFamily2025-04-26T21:35:39+00:00February 10th, 2025|

Kettle Corn

Yields: 6-8 servings | Prep Time: 2 mins | Total Time: 6 mins

Ingredients

1/4 cup coconut oil

1/2 cup popcorn kernels

1/4 cup granulated sugar

Kosher salt

Instructions

Heat the coconut oil in a shallow 5- to 6-quart saucepan with a handle over medium-high heat. Add the popcorn kernels, then the granulated sugar. Using a rubber spatula, stir to combine. Cover with a tight-fitting lid. Wait until you hear the first few kernels popping, then remove from the heat, shake for 3 seconds and return the pan to the heat for 10 seconds. Continue to do this until the popcorn has almost reached the lid of the pot and the pops begin to slow (2-3 seconds between each pop).
Remove the pan from the heat and give it one more good shake, the pour the kettle corn onto a large sheet tray. Sprinkle all over with salt.
As the popcorn cools slightly, separate the kernels to keep them from cooling and clumping together.

TurleyFamily2025-04-26T21:08:41+00:00February 10th, 2025|

Jennie’s Icebox Chocolate Cake

Makes one large 8-9″ 2-layered cake, capable of serving 20-25+. Alternatively, make half the recipe and bake in 2 bread pans or other smaller pans for a cake that will serve 10-12.

Ingredients

Cake:

1 | 2 cups sugar

1 | 1 ¾ cups flour

½ | 1 teaspoon salt

½ | 1 teaspoon baking powder

½ | 1 teaspoon baking soda

⅓ | ¾ cup baking cocoa*

½ | 1 cup milk

¼ | ½ cup vegetable oil

1 ½ | 3 eggs

1 ¼ | 2 ½ teaspoons vanilla

½ cup + 1 Tbsp | 1 cup + 2 Tbsp boiling water

Frosting:

⅓ cup (¾ sticks) | ¾ cup (1 ½ sticks) butter, softened

½ | 1 cup baking cocoa, sifted*

1 | 2 cups powdered sugar, sifted

¼ | ½ cup evaporated milk

½ | 1 tablespoon vanilla

⅛ | ¼ cup sweetened condensed milk

Instructions

Cake: Preheat oven to 325 degrees. Lightly grease and flour two bread pans or two 9-inch round cake pans.
Whisk together the dry ingredients in a large bowl. Whisk together the wet ingredients (minus boiling water) in a container with a pour spout. Whisk wet ingredients into dry, combining well. Slowly whisk in the boiling water until the mixture is combined.
Divide the batter among the prepared pans. Bake 25–30 minutes or until toothpick inserted in the center of the cake comes out clean. Cool cakes completely in pans on wire rack.
Frosting: Beat the softened butter and cocoa together until smooth and creamy. Slowly add the powdered sugar and evaporated milk, alternating small amounts of each until the mixture is combined and smooth. Stir in the vanilla and sweetened condensed milk.
Invert layers from pans. Place the first layer on a serving plate and frost with one-third of the frosting. Top with second layer and frost the top and sides of cake with remaining frosting. Refrigerate the cake at least 1 hour (or up to a day in advance) before serving.

* I highly recommend using half regular / half dark cocoa if you can find it for a richer, darker, more intense cake that also isn’t as sweet.

TurleyFamily2026-07-28T16:41:35+00:00February 10th, 2025|

Ingredients

Biscuits:

2 cups all-purpose flour

1 tbsp granulated sugar

1 tablespoon baking powder

2 teaspoons garlic powder

¾ teaspoons salt

1 cup buttermilk

½ cup unsalted butter , melted

2 cups shredded cheddar cheese

Garlic Butter Topping:

3 tablespoons unsalted butter , melted

1/2 teaspoon garlic powder

1 tablespoon fresh chopped parsley, optional

Instructions

Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, combine the ingredients in the “Biscuits” section of the ingredients list (minus the butter, cheese and buttermilk).
Whisk together the melted ½ cup unsalted butter, and 1 cup buttermilk. In a bowl or large measuring cup.
Combine the buttermilk mixture with the flour mixture and stir until fully incorporated. It will make a thick dough. Fold in 2 cups shredded cheddar cheese.
Measure out each biscuit using a greased ¼ cup measuring cup and place them on the prepared baking sheet, leaving at least 2 inches between all of them.
Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.
Combine the ingredients in the “Garlic butter topping” section of the ingredients list and brush onto each biscuit while they are still hot.

TurleyFamily2025-02-04T22:51:55+00:00February 3rd, 2025|

Ingredients

Biscuit:
2 cups gluten-free all-purpose flour*

1/2 teaspoon xanthan gum leave out if your flour already contains it

1 tablespoon gluten-free baking powder

1 tsp salt

2 tbsp granulated sugar

1 cup buttermilk, if dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold

6 tbsp unsalted butter if dairy-free use shortening, Smart Balance or Earth Balance butter

1 egg room temperature if egg-free use Bob’s Red Mill Egg Replacer

1 tablespoon gluten-free all-purpose flour*

1/4 cup brown sugar, packed

1 tbsp ground cinnamon

Glaze:
1 cup powdered sugar

1 tsp pure vanilla extract

2 tsp milk, dairy-free use almond, cashew, or coconut milk.

Instructions

Preheat oven to 450° F.
Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. Please do not roll out the dough!
Add one tablespoon of flour to a large piece of parchment paper
Place the dough on top of the floured parchment paper.
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
In a small bowl add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the top of the dough round.
Gently fold dough over on itself. Sprinkle another 2 tablespoons of the cinnamon sugar mixture over the dough. You do this by folding the dough in half on top of itself.
Gently fold dough over on itself again. (you will have folded the dough 2 times by now) With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Sprinkle the rest of the cinnamon and sugar mixture over the dough round.
Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well.
Reform the dough scraps into a dough round. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
In a small bowl stir together the glaze ingredients until smooth. Spread the glaze over the cinnamon biscuits. Serve warm and enjoy!
The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob’s Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob’s Red Mill.
For dairy-free option: use shortening and almond, cashew or coconut milk.
For egg-free use Bob’s Red Mill Egg Replacer
If Vegan use egg replacer, shortening/Smart Balance butter, and dairy-free milk.
Pro Tip:If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit! Please do not roll out the dough.
I have the K&S Artisan Complete Pastry Cutter Set
Mama says, “Check all of your labels!”

TurleyFamily2025-02-04T22:52:26+00:00February 3rd, 2025|

Gluten Free Biscuits (with Vegan option)

Makes: 12 biscuits

Ingredients

2 cups gluten-free all-purpose flour*

1/2 teaspoon xanthan gum, leave out if your flour already contains it

1 tablespoon gluten-free baking powder

1 teaspoon salt

2 tablespoons granulated sugar

1 cup buttermilk , Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk.

6 tablespoons unsalted butter, dairy-free/Vegan use Smart Balance butter, shortening, or Earth Balance butter

1 large egg, egg-free/Vegan use Bob’s Red Mill Egg Replacer

2 tablespoons gluten-free all-purpose flour *

Directions

Preheat oven to 450° F.
In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas. Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
Add one tablespoon of flour to a large piece of parchment paper. Please do not roll out the dough.
Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well.
Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!
The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

*I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour, King Arthur, Pamela’s, Better Batter and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour, the Great Value Flour, King Arthur and Pamela’s has sorghum flour in it, which is different from the Pillsbury gluten-free flour.

The biscuits made with Bob’s Red Mill, Great Value Brand, King Arthur, and Pamela’s were not as fluffy and the dough was wetter. If you use any of the above gluten-free flour you will need to add 1/2 cup more flour to the recipe. So you will need 2 1/2 cup of gluten-free flour.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

For dairy-free option use Smart balance butter or shortening, almond, cashew or coconut milk.

For egg-free use Bob’s Red Mill Gluten-Free Egg Replacer. The egg-free biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!

If Vegan use egg replacer, shortening/Earth Balance butter, and dairy-free milk. The Vegan biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!

You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different.

I have the K&S Artisan Complete Pastry Cutter Set

Mama says, “Check all of your labels!”

TurleyFamily2025-02-04T22:15:39+00:00February 3rd, 2025|

Angel Biscuits

Makes 4-5 dozen

Ingredients

5 cups flour

1/2 cup sugar

3 tsp baking soda

1 tsp salt

1 cup shortening

1 pkg dry yeast (2 1/4 tsp)

2 tbsp warm water

2 cups buttermilk*

Instructions

Preheat oven to 400°F. Sift together dry ingredients. Stir in shortening. Dissolve yeast in water. Add with buttermilk to flour mixture and mix well. Turn out onto floured surface. Roll about 1/4″ thick. Cut. Bake for 15 minutes.

*For dairy-free alternative, substitute 2 cups coconut milk and 1 tbsp lemon juice or white vinegar. Stir and let stand 5 minutes before using.

TurleyFamily2025-02-01T18:43:13+00:00January 30th, 2025|

Southern Cornbread

Ingredients

1 1/2 cups whole grain corn meal (not self-rising)

1 1/2 cups buttermilk

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 egg, beaten

Instructions

Beat egg, add buttermilk, than all other ingredients. Stir together and pour into hot* skillet. Bake at 425°F until done. (20-25 minutes)

*Pour 1 tbsp of oil into skillet and place in hot oven while you mix batter (10-15 minutes). This gives cornbread a crisp and crunchy crust.

TurleyFamily2025-02-10T17:24:21+00:00January 30th, 2025|

Easy Fried Rice

Prep Time: 35 min | Serves: 8

Ingredients

2 cups cooked rice

2 tbsp sesame oil

1 small white onion, chopped (optional)

1/2 cup frozen peas and carrots, thawed

2-3 tbsp soy sauce (or coconut aminos, same flavor, without the soy)

2 eggs, lightly beaten

2 tbsp chopped green onion

Instructions

Preheat a large skillet to medium heat. pour oil in the bottom. Add onion, peas and carrots and fry until tender.
Push veggie mix to the side and scramble eggs in same skillet. Combine eggs with veggies. Add rice to mixture in skillet. Pour soy sauce on top. Stir and fry rice and veggie mixture until heated through and thoroughly combined. Add chopped green onion, if desired.

TurleyFamily2025-02-01T18:42:47+00:00January 30th, 2025|

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