Recipes

Cherry Almond Coffee Cake

Prep: 15 min | Bake: 50 min | + Cooling Makes: 12 Servings

Ingredients:

S2 1/2 cups all-purpose flour

1 cup sugar, divided

3/4 cup cold butter, cubed

tsp. baking powder

tsp. baking soda

tsp. salt

1 cup (8 oz.) cream cheese, softened

1 cup cherry preserves

1/2 cup sliced almonds

Instructions:

Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb misture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and extract until blended.
Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and the remaining sugar until smooth. Add the remaining egg; beat on low speed just until. blended. Pour into pan; spoon preserves over top. Sprinkle with th ereserved crumb mixture and almonds.
Bake 50-60 minutes or until top is golden brown. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold.

TurleyFamily2026-02-04T23:55:30+00:00February 4th, 2026|

Orange Pomegranate Salad with Honey

Total: 10 mins | Makes: 6 servings

Ingredients:

5 medium oranges or 10 clementines

1/2 cup pomegranate arills

2 tbsp honey

2 tsp orange flower water or orange juice

Instructions:

Cut a thin slice from the top and bottom of each orange; stand orange upright on cutting board. With a sharp knife, cut off peel and outer membrane from oranges. Cut crosswise into 1/2″ slices.
Arrange orange slices on a serving platter; sprinkle with pomegranate arills. In a bowl, mix honey and orange flower water; drizzle over fruit.

TurleyFamily2026-02-05T21:55:00+00:00February 4th, 2026|

Coconut Eggnog Pie

Prep: 10 mins | Bake: 55 mins + chilling | Makes: 10 servings

Ingredients:

2 large eggs

1 1/4 cup packed brown sugar

3/4 cup eggnog

1/2 cup butter, melted

2 tbsp all-purpose flour

1 tsp gorund cinnamon

dash salt

2 1/2 cups flaked coconut, divided

1 extra-servings graham cracker crust (9 oz.) *

1/4 cup chopped pecans or walnuts

Instructions:

Preheat oven to 425°F. In a large bowl, baet the first seven ingredients until blended; stir in coconut. Pour into crust; sprinkle with nuts and remaining coconut. Bake on a lower oven rack 10 mins.
Reduce oven setting to 325°F. Cover top loosely with foil. Bake 45-50 minutes longer or until filling has set. Cool on a wire rack. Refrigerate leftovers.

To prepare a homemade Graham Cracker crust:

Mix 1 1/2 cups graham cracker crumbs and 1/4 cup sugar; stir in 1/3 cup melted butter. Press onto bottom and up sides of a greased 9″ pie plate. Refrigerate 30 minutes.

TurleyFamily2026-02-04T22:35:58+00:00February 4th, 2026|

Bacon Chocolate Chip Cheesecake Blondies

Prep: 30 mins | Bake: 45 mins + chilling | Makes: 16 servings

Ingredients:

8 bacon strips, cooked and crumbled

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1 tsp salt

1 tsp baking soda

2 cups (12 oz.) semisweet chocolate chips

Cheesecake layer:

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

1 cup sugar

2 large eggs, beaten

3/4 cup 2% milk

2 tsp vanilla extract

Instructions:

Preheat oven to 375°F. Line a 9″-square baking pan with foil, letting ends extend uip and over sides; grease foil.
Reserve 1.4 cup crumbled bacon for top. In a bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and bakings soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of the pan.
In a bowl, beatm cream cheese and sugar until smooth. Add eggs, vanilla and milk, beat on low speed just until blended. Pour over dough; drop remaining dough by tablespoonfuls over cheesecake layer. Sprinkle with reserved bacon.
Bake 45-50 mins or until golden brown. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.

TurleyFamily2026-02-04T22:30:58+00:00February 4th, 2026|

Rich and Creamy Parmesan Mashed Potatoes

Prep Time: 10 mins | Bake TIme: 25 mins | Makes: 6 servings (2/3 cup each)

Ingredients:

2 lbs red potatoes cut into 1/2″ cubes (about 6 cups)

1 cup chicken broth

4 oz. reduced-fat cream cheese

1/2 cup reduced-fat sour cream

1/4 cup grated Parmesan cheese

3/4 tsp salt

Additional grated Parmesan cheese, optional

Instructions:

Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Uncover, cook 4-6 minutes longer or until broth is almost evaporated; stirring occasionally.
Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly; gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with additional Parmesan cheese.

TurleyFamily2026-02-04T22:25:06+00:00February 4th, 2026|

Super Simple Scalloped Potatoes

Prep Time: 15 mins | Bake TIme: 45 mins + standing | Makes: 10 servings (3/4 cup each)

Ingredients:

3 lbs. potatoes, thinly sliced (about 10 cups)

3 cups heavy whipping cream

1 1/2 tsp salt

1/2 tsp pepper

1 tsp minced fresh thyme, optional

Instructions:

Preheat oven to 350°F. In a large bowl, toss potatoes with cream, salt, pepper and, if desired, thyme. Transfer to a greased 9×13″ baking dish.
Bake, uncovered, 45-55 minutes or until potatoes are tender and top is lightly browned. Let stand 10 minutes before serving.

TurleyFamily2026-02-04T22:20:50+00:00February 4th, 2026|

Michigan Cherry Salad

Total Time: 15 mins | Makes: 8 servings (1 1/2 cups each)

Ingredients:

7 oz. baby spinach (about 9 cups)

3 oz. spring mix salad greens (about 5 cups)

1 large apple, chopped

1/2 cup coarsely chopped pecans, toasted

1/2 cup dried cherries

1/4 cup crumbled Gorgonzola cheese

Dressing:

1/4 cup fresh raspberries

1/4 cup red wine vinegar

3 tbsp cider vinegar

3 tbsp cherry preserves

1 tbsp sugar

2 tbsp olive oil

Instructions:

In a large bowl, combine the first six ingredients.
Place raspberries, vinegars, preserves and sugar in a blender. WHile processing, slowly add oil in a steady stream. Drizzle over salad; toss to coat.
To toast nuts: Bake in a shallow pan in a 350°F over for 10-15 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

TurleyFamily2026-02-04T22:16:11+00:00February 4th, 2026|

Roasted Squash, Carrots and Walnuts

Prep: 15 mins | Bake: 35 mins | Makes: 8 servings (3/4 cup each)

Ingredients:

2 lbs. carrots (about 12 medium)

1 medium butternut squash (3lbs.), peeled and cubed

1/4 cup packed brown sugar

1/4 cup olive oil

2 tsp kosher salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup chopped walnuts

Instructions:

Preheat oven to 400°F. Halve carrots lengthwise, then crosswise.
In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to 2 greased, foil-lined 15x10x1″ baking pans. Roast 30 mins, stirring occasionally.
Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

TurleyFamily2026-02-04T16:31:49+00:00February 4th, 2026|

Butternut Squash Oven Risotto

Prep: 20 mins | Bake: 30 mins | Makes: 10 servings (3/4 cup each)

Ingredients:

6 cups cubed peeled butternut squash (1″)

4 tbso olive oil, divided

1/2 tsp salt

1/4 tsp pepper

1 carton (32 oz.) chicken broth

1 cup water

1 small onion, chopped

2 cups uncooked arborio rice

2 garlic cloves, minced

1 cup beer

2 tbsp butter

1/2 tsp chili powder

1/4 tsp ground nutmeg

1 cup grated Parmesan cheese

Instructions:

Preheat oven to 375°F. Place squash in a greased 15x10x1″ baking pan. Sprinkle with 2 tbsp oil, salt and pepper; toss to coat. Roast on a lower oven rack 30-35 mins, stirring occasionally; remove when tender.
Meanwhile, in a saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch Oven, heat the remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coate.
Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place dutch oven on an oven rack above squash; bake, covered, 20-25 mins or until rice is tender but firm to the bite and liquid is almost absorbed.
Remove rice from oven. Add butter, chili powder, nutmeg and remaining broth. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

TurleyFamily2026-02-04T16:28:31+00:00February 4th, 2026|

Salted Pecan Shortbread Squares

Prep: 25 mins | Bake: 25 mins + cooling | Makes: 4 dozen

Ingredients:

1 1/2 cups all-purpose flour

1 cup confectioners’ sugar

1/2 cup cornstarch

1 tsp sea salt

1 cup cold unsalted butter, cubed

Filling:

3/4 cup unsalted butter

1 1/2 cups packed brown sugar

1/2 cup dark corn syrup

1/2 tsp sea salt

1/2 cup milk chocolate chips

2/4 cup heavy cream

1 tsp vanilla extract

4 cups coarsely chopped pecans, toasted

Instructions:

Preheat oven to 350°F. Line two 9×13″ pans with foil, letting ends extend up and over sides of pan.
Place flour, confectioners’ sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans/ Bake 10-12 mins oor until light brown. Cool on a wire rack.
For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts.
Bake 12-15 mins or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift bars out of pans. Cut into bars. Stor in an airtight container.

TurleyFamily2026-02-03T22:22:05+00:00February 3rd, 2026|