Recipes

Famous Pumpkin Pie

Makes 2 pies; 16 servings

Ingredients

1 1/2 cups sugar

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

4 large eggs

1 can (29 oz.) Pumpkin Puree

2 cans evaporated milk

2 unbaked 9″ (4-cup volume) deep-dish pie shells

Instructions

Preheat oven to 425°F.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake for 15 mins. Reduce temperature to 350°F, bake 40-50 mins or until a knife inserted in near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.

Instructions

Do not freeze pie, as this will cause the crust to separate from the filling.

3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.

TurleyFamily2025-05-13T22:04:37+00:00May 13th, 2025|

Savory Oven-Baked Chicken

Ingredients

1/2 cup bread crumbs

1/4 cup Parmesan

2 tbsp chopped parsley

1/2 tsp pepper

1/4 tsp salt

1/2 cup butter, melted

2 tsp finely chopped garlic

6 boneless skinless chicken breasts

Instructions

Heat oven to 375°F. Combine breadcrumbs, Parmesan, parsley, pepper and salt in shallow bowl. Set aside.
Combine butter and garlic in small pan. Dip each chicken breast first in butter mixture, then crumb mixture, turning to coat evenly. Arrange in un-greased 9×13″ baking pan. Drizzle with any remaining butter mixture.
Bake for 25-35 mins or until chicken is lightly browned and juices run clear when pierced with a fork.

Tip: try adding dried herbs to butter mixture for flavor variations, such ad 1/2 tsp sage or rosemary.

TurleyFamily2025-05-12T22:57:19+00:00May 12th, 2025|

Baked Macaroni & Cheese

Ingredients

1 3/4 cups elbow noodles

1/4 cup and 1 tbsp butter, divided

3 tbsp flour

1 tsp dry mustard

1 tsp salt or seasoned salt

2 1/2 cups milk

8 oz. shredded Cheddar Monterey Jack cheese blend, (about 2 cups)*

2 tbsp dry bread crumbs

2 tbsp grated Parmesan cheese

Instructions

Heat oven to 375°F. Spray 1 1/2 or 2-quart casserole or baking dish with cooking spray. Cook pasta according to package directions; drain.
Meanwhile, in medium saucepan, over medium heat, melt 1/4 cup butter; whisk in butter, mustard and salt. Gradually whisk in milk. Cook and stir until mixture thickens and begins to bubble. Remove from heat. Add shredded cheese; stir until melted.
Combine sauce with macaroni in casserole. In small bowl, melt remaining 1 tbsp butter. Combine with bread crumbs and Parmesan cheese. Sprinkle over top of Macaroni.
Bake 20 mins or until crumb mixture is golden brown and edges are bubbly. Let stand 10 mins before serving.

*American cheese from the deli also gives a smooth texture and rich cheesy flavor, but it is highly processed and unhealthy.

TurleyFamily2025-05-12T22:31:29+00:00May 12th, 2025|

Olive Garden Alfredo Sauce

Ingredients

1 pt. of heavy cream (half and half or milk could be substituted, or combination)

1 stick of butter

2 tbsp cream cheese

1/2-3/4 cup Parmesan cheese

1 tsp garlic powder

Instructions

In a saucepan, combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for about 15-20 mins on low. *SECRET—the longer it simmers the better, I let ours simmer for about an hour or so…* You may wish to season with a little salt and pepper.
When we made this up as a main dish, we grilled chicken and cut it into strips, then cut up 1 pkg portabello mushrooms and about 10 fresh green onions. We tossed the chicken, mushrooms and green onions into the sauce about 15 mins before serving over pasta of choice. Next time, we’re going to add caramelized onion, too!

TurleyFamily2025-05-12T22:25:03+00:00May 12th, 2025|

Creamy Parmesan Pasta

Ingredients

12 oz. (2 1/2 cups) uncooked dried gemelli pasta

2 tbsps salted butter

1 cup finely shredded Parmesan cheese

6 oz. cooked chicken strips

1/2 cup cooked bacon

1/2 teaspoon garlic salt

shredded Parmesan cheese, if desired

Instructions

Cook pasta in 4-quart saucepan according to package directions. Drain; return to saucepan. Keep warm.
Melt 2 tbsps butter in 10″ skillet over medium heat until sizzling; add broccoli. Cook, stirring occasionally, until crisply tender (4-5 mins)
Meanwhile, place whipping cream and 1/4 cup butter in 1-quart saucepan. Cook over medium-low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth (5-6 mins) Remove from heat.
Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed. Spoon into serving dish. Sprinkle with additional Parmesan cheese, if desired.

TurleyFamily2025-05-12T22:03:16+00:00May 12th, 2025|

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

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.

TurleyFamily2025-05-12T21:52:21+00:00May 12th, 2025|

Crispy Potatoes

Ingredients

Potatoes, cut into chunks

1 onion, chopped

1/4 cup vegetable oil

salt and pepper

Instructions

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.

TurleyFamily2025-05-12T21:33:31+00:00May 12th, 2025|

Grandmother’s Cream Corn

Ingredients

corn (fresh or frozen)

butter—several tbsps

milk

salt

pepper

flour

Instructions

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.

TurleyFamily2025-05-12T21:30:15+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

Preheat oven to 300°F.
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.
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.
Now cut strips of parchment paper to line the sides.
Prepare the crust: Add Golden Oreos to your food processor and process into crumbs.
Pour in melted butter ad process again so that the butter is mixed in with the crumbs.
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.
Prepare the cheesecake filling. Add the cream cheese to your stand mixer and whisk until smooth.
Add cornstarch and milk to a bowl and whisk until smooth.
Add the cornstarch mix, sour cream, sweetened condensed milk, lemon juice and vanilla extract to the stand mixer and mix until smooth.
Pour the filling out over the top of the cookie crust and smooth down.
Place your springform pan on top of a baking tray and bake in the oven for 45 mins.
After 45 mins, remove from the oven and leave to cool on the countertop for 2 hrs.
Prepare the sour cream topping. Add sour cream to a bowl and sift in the powdered sugar. Mix together until smooth.
Spread the sour cream topping on top of the cheesecake.
Place the cheesecake into the fridge to set for at least 6 hrs, and preferably overnight.
Remove the cheesecake from the pan, and place onto a cake stand.
Slice and serve!

Notes

Cream cheese — should be full fat, firm, brick-style. We used Philadelphia Cream Cheese.
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.
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.
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.
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.
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.
Storing: Keep your cheesecake stored in the fridge (covered) and enjoy it within 5 days.
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.

TurleyFamily2025-05-12T21:26:11+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

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.
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.

TurleyFamily2025-05-12T21:01:36+00:00May 12th, 2025|