Recipes

Lemon Cheesecake

Serves: 12

Ingredients:

Crust:

2 cups shortbread cookie crumbs

1/4 cup sugar

1/2 cup (1 stick) butter

Filling:

4 pkgs. (8 oz. each), softened

1 cup sugar

1/2 cup heavy cream

1 tbsp lemon zest

1/4 cup fresh lemon juice

2 tbsp flour

2 tsp vanilla extract

1 tsp lemon extract

8-10 drops yellow food coloring

5 eggs, room temperature

1 cup whipped cream, for topping

1 lemon, thinly sliced, seeds removed, for garnish

Instructions:

Crust: Preheat oven to 325°F. Coat a 10″ springform pan with cooking spray.
In a medium bowl, combine cookie crumbs, sugar and butter. Press into bottom of prepared pan. Bake 10 minutes, then allow to cool.
Filling: In a bowl, beat cream cheese and sugar on medium speed until smooth. Reduce speed to low and beat in heavy cream, lemon zest and juice, flour and vanilla and lemon extracts. Add food color, starting with 8 drops, but adding up to 2 more to achieve desired color. Add eggs and beat on low just until combined.
Place springform pan on baking sheet. Carefully pour filling over crust. Bake 60-70 minutes or until center is almost set.
Remove from oven and allow to cool completely. Refrigerate overnight.
Run a knife around edge of cheesecake to separate from springform pan, then remove side wall. Gently run a knife between bottom of crust and base of pan to separate cheesecake. Place on a cake stand or serving platter. Top with whipped cream and lemon slices.

TurleyFamily2026-02-09T16:15:41+00:00February 9th, 2026|

Nutty Caramel Turtles

Prep: 10 mins | Bake: 5 mins + standing | Makes: 1 dozen

Ingredients:

3 milk chocolate candy bars (1.55 oz. each)

12 caramels

60 pecans halves

12 girl scout Peanut butter patties / Tagalongs cookies

Instructions:

Preheat oven to 250°F. Quarter each chocolate bar. Place pieces 2 in apart on a parchment paper-lined baking sheet. Top with one caramel.
Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head; press one pecan half onto each corner for four legs. Place on Peanut butter Patty / Tagalongs cookie over the top of each candy, pressing down to secure. Let stand until set.

TurleyFamily2026-02-05T22:41:30+00:00February 5th, 2026|

Pumpkin Pudding Cake

Prep: 10 mins | Bake: 25 mins | Servings: 9

Ingredients:

1 1/3 cups all-purpose flour

2/3 cup granulated sugar

2 tsp baking soda

1 1/4 tsp ground cinnamon

2 tsp pumpkin pie spice

1/4 tsp salt

1/2cup whole milk or half and half

1/2 cup canned pumpkin puree not pumpkin pie filling

1/4 cup salted butter, melted

1 tsp vanilla extract

Topping:

3/4 cup packed brown sugar

3/4 tsp ground cinnamon

1 1/4 cups boiling water

2 tbsp salted butter, melted

pinch of salt

chopped pecans and vanilla ice cream for serving

Instructions:

Preheat oven to 350°F. Grease a 9″ square baking pan. Set aside
In a large bowl, combine flour, granulated sugar, baking soda, cinnamon, pie spice, and salt. In a separate bowl, whisk milk, pumpkin puree, melted butter and vanilla. Pour the wet ingredients into the dry and stir with a flexible rubber spatula until combined (batter will be thick).
Transfer the batter to the prepared pan and spread into an even layer. For the topping, sprinkle the brown sugar and cinnamon over the batter. In a liquid measuring cup, combine boiling water, melted butter and a pinch of salt. Gently pour boiling water over the top of the cake batter (do not stir).
Carefully transfer the pan to the oven and bake for 25-30 minutes. A toothpick inserted into the center of the cake should come out clean (don’t poke all the way to the bottom of the pan). There should be a wet, pudding like layer under the cake and possible even bubbling up around the sides. Place on a wire rack to cool slightly. Serve warm with chopped pecans and vanilla ice cream.

Notes:

This cake is best served warm, the day it is made. Leftovers can be refrigerated and are best consumed within a day, reheating individual portions in the microwave as needed.

TurleyFamily2026-02-05T22:34:05+00:00February 5th, 2026|

Butterscotch Pumpkin Blondies

Prep: 20 mins | Bake: 20 mins | Servings: 12

Ingredients:

1/2 cup unsalted butter, melted

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 large gg

1 tsp vanilla extract

3/4 cup canned pumpkin puree, blotted dry (see notes)

1 1/4 cup all-purpose flour

1 1/2 tsp pumpkin pie spice

1 1/2 tsp cinnamon

3/4 tsp baking powder

1/4 tsp salt

1/3 cup butterscotch chips

1/3 cup white chocolate chips

Instructions:

Preheat oven to 350°F. Line an 8″ square pan with foil or parchment paper and grease it. Begin by preparing the pumpkin puree (see notes).
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until fully combined, about one full minute. Whisk in egg, vanilla, and pumpkin puree.
In a separate bowl, combine flour, spices, baking powder and salt. Add the flour mixture to the wet ingredients and stir with a wooden spoon or rubber spatula until combined. Stir in the chips (I reserve a few to press into the top).
Pour the batter into the prepared pan and spread into an even layer. Press some additional chips on top, if desired. Bake for about 23-28 minutes, until the top is dry and a toothpick inserted into the center comes out without raw batter on it, moist crumbs are okay. Place on a rack to cool completely.

Notes:

Pumpkin Puree: In order to get the proper consistency, and to prevent the bars from being too wet, it is important to remove some of the moisture from the pumpkin puree. Place a double layer of paper towels on a plate. Spread the pumpkin puree on the towel. Place a double layer of paper towel on top of the pumpkin and lightly press down, allowing the paper towels to soak up excess moisture. Repeat this step one more time with fresh, dry paper towels. Allow the pumpkin to sit on the towels until you need it.
Feel fere to swap the butterscotch chips or white chocolate chips for regular chocolate chips and/ or nuts.

TurleyFamily2026-02-05T22:25:13+00:00February 5th, 2026|

Broccoli Cheddar Tassies

Prep: 45 mins + chilling | Bake: 20 mins / batch | Makes: about 4 dozen

Ingredients:

1 cup butter, softened

6 oz. cream cheese, softened

2 cups all-purpose flour

Filling:

1 pkg. (16 oz.) frozen chopped broccoli

1 large egg, beaten

1 can (10 3/4 oz.) condensed cream of celery soup, undiluted

1/4 cup 2% milk

1/4 cup mayonnaise

1/2 cup shredded sharp cheddar cheese

Topping:

1/4 cup dry bread crumbs

1 tbsp butter, melted

Instructions:

In a bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
Preheat oven to 350°F. Shape dough into 1″ balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and ups sides of cups.
Cook broccoli according to package directions; drain. In a bowl, mix egg, soup, milk and mayonnaise; stir in cheese and cook broccoli. Spoon about 1 tbsp filling into each cup. Mix bead crumbs and melted butter; sprinkle over filling.
Bake 18-22 minutes or until edges are golden brown. Cool in pans 2 minutes; remove to wire racks. Serve warm.

Notes:

To make ahead: Dough can be made up to 2 days in advance.
Freeze Option: Freeze baked and cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer bags; return to freezer. To use, reheat frozen pastries on un-greased baking sheets in a 350°F oven for 14-16 minutes or until heated through.

TurleyFamily2026-02-05T22:16:07+00:00February 5th, 2026|

Dilled Mushroom Turnovers

Prep: 1 hour + chilling | Bake: 15 mins / batch | Makes: about 5 dozen

Ingredients:

1 cup butter, softened

2 pkg. (8 oz. each) cream cheese, softened

3 cups all-purpose flour

Filling:

3 tbsp butter

1/2 lb. fresh mushrooms, finely chopped

1/4 cup sour cream

2 tbsp all-purpose flour

1tsp salt

1 tsp snipped fresh dill

1 large egg, beaten

Instructions:

In a bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
Meanwhile, in a skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until vegetables are tender. Remove form the heat; stir in sour cream, flour, salt and dill. Cool.
Preheat oven to 400°F. On a floured surface, roll dough to 1/8″ thickness. Cut circles with a 2 1/2″ round cookie cutter. Place about 1 tsp filling on one side of each circle. Brush edges with egg; fold dough over filling. Press edges with a for to seal.
Place on un-greased baking sheets; brush with egg. Bake 12-14 minutes or until edges are golden brown.

Notes:

To make ahead: Dough can be made up to 2 days in advance.
Freeze Option: Freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to resealable freezer bags; return to freezer. Bake frozen turnovers as directed, increaseing time by 3 minutes.

TurleyFamily2026-02-05T22:16:17+00:00February 5th, 2026|

Belarus Pickled Carrots

Prep: 15 mins + chilling | Makes: 10 servings (1/4 cup each)

Ingredients:

2 lbs. medium carrots, cut diagonally into 1/8″ slices

3 bay leaves

2 tsp caraway seeds

2 cups water

1 cup sugar

1 cup cider vinegar

2 tbsp kosher salt

Instructions:

Place carrots and bay leaves in a large bowl. In a dry saucepan, toast caraway seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Stir in water, sugar, cider vinegar and salt. Bring to a boil; stir until sugar dissolves. Pour over carrots. Refrigerate covered, overnight to allow flavors to blend.
Transfer mixture to covered jars. Refrigerate up to 1 month.

TurleyFamily2026-02-05T21:59:01+00:00February 5th, 2026|

Slow Cooker Crab and Green Onion Dip

Prep: 10 mins | Cook: 3 hours | Makes: 16 servings (1/4 cup each)

Ingredients:

3 pkg. (8 oz. each) cream cheese, cubed

2 cans (6 oz. each) lump crabmeat, drained

4 green onions, chopped

1/4 cup 2% milk

2 tsp prepared horseradish

2 tsp Worcestershire sauce

1/4 tsp salt

Melba rounds

Instructions:

In a greased 3 qt slow cooker, combine cream cheese, crabmeat, green onions, milk, horseradish, Worcestershire sauce and salt. Cook, covered, on low 3-4 hours or until heated through, stirring occasionally. Serve with Melba rounds.

TurleyFamily2026-02-05T21:54:32+00:00February 5th, 2026|

Cheese Crispies

Prep: 15 mins + chilling | Bake: 15 mins / batch | Makes: about 4 1/2 dozen

Ingredients:

1 cup unsalted butter, softened

2 1/2 cups (10 oz.) shredded extra-sharp cheddar cheese

2 cups all-purpose flour

3/4 tsp salt

1/2 tsp cayenne pepper

2 1/2 cups Rice Krispies

Pecan Halves, optional

Instructions:

In a large bowl, beat butter and cheddar cheese until blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface and knead 4-6 times, forming a stiff dough.
Divide dough in half; shape each into a 7″-long roll. Wrap in plastic wrap; refrigerate 1 hr or overnight.
Preheat oven to 350°F. Unwrap and cut dough crosswise into 1/4″ slices. Place 1″ apart on un-greased baking sheets. If desired, top each slice with a pecan half. Bake 14-16 minutes or until the edges are golden brown. Remove crackers from pans to wire racks to cool.

TurleyFamily2026-02-05T21:55:08+00:00February 5th, 2026|

Eggs Florentine Casserole

Prep: 25 mins | Bake: 30 mins + standing | Makes: 12 servings

Ingredients:

1 lb. bulk pork sausage

2 tbsp butter

1 large onion, chopped

1 cup sliced fresh mushrooms

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

12 large eggs

2 cups 2% milk

1 cup (4 oz.) shredded Swiss cheese

1 cup (4 oz.) shredded sharp cheddar cheese

1/4 tsp paprika

Instructions:

Preheat oven to 350°F. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink; breaking into crumbles; drain and transfer to a greased 9×13″ baking dish.
In same skillet, heat butter over medium-high heat. Add the onion and mushrooms; cook and stir for 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
In a bowl, whisk eggs and milk; pour egg mixture over vegetables. Sprinkle with cheese and paprika. Bake, uncovered, 30 minutes or until the center is set and a thermometer inserted in center reads 165°F. Let stand 10 minutes before serving.

TurleyFamily2026-02-05T21:43:49+00:00February 5th, 2026|