Recipes

Blintzes

Prep Time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Servings: 12

Ingredients

Blintzes

2 1/2 cups milk

2 cups all-purpose flour

1/2 cup granulated sugar

pinch salt

8 large eggs

2 tsp vanilla

6 tbsp butter, softened, plus more for toasting them later

Cheese filling

2 cups low-fat ricotta cheese

16 oz cream cheese, softened

1/2 cup granulated sugar

2 egg yolks

2 tsp lemon juice

2 tsp vanilla extract

Topping Ideas

Berry sauce (recipe in Notes)

Fresh berries

Powdered sugar

Lemon zest

Mint

Whipped cream

Applesauce

Syrup

Instructions

Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
Cook: Butter a skillet. Heat over medium heat. Pour roughly 1/4 cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin circle in the pan. Cook until lightly golden on the bottom and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
Add filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, just like a burrito. Repeat with remaining blintzes.
Pan Fry: Melt the 2 tbsp butter and 1 tbsp vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 minutes on each side, just until golden brown all over. Serve with desired toppings.

Notes

Berry Sauce: To a saucepan add 1 1/2 cups fresh or frozen blueberries, juice from 1/2 a lemon, and 1/4 cup granulated sugar. Bring to a low boil and cook 5-6 minutes. Stir in additional 1 cup berries and remove from heat. Spoon berry sauce over blintzes, and serve.

Blueberry blintzes: Stir in a handful of blueberries into the cheese mixture once it’s made, or use frozen blueberries and follow berry sauce instructions to make a blueberry sauce.

Potato Blintzes: Peel and slice potatoes into cubes. Cook until tender then sauté with onions, salt and pepper and a little olive oil. Fill blintzes with potato mixture and shredded cheese, if desired, and pan fry according to recipe.

Make-ahead instructions: These blintzes can be made a few hours ahead of time and kept in an airtight container in the fridge. Just wait to pan fry until right before serving. The berry sauce can be made up to 1 day in advance and kept in the fridge.

Freezing Instructions: For best results, freeze blintzes right after filling them, but before pan frying. Place rolled and filled blintzes on a cookie sheet and “flash freeze” for 1 hour. Transfer them to a freezer bag or container and freeze for up to 2 months. Allow to thaw overnight in the fridge before pan frying.

TurleyFamily2025-04-26T21:18:46+00:00February 24th, 2025|

Muffin Tin Mini Quiche

Yield: 16-18 servings | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients

2 pie crusts, store bought is fine

1 tbsp butter

4 large eggs, room temperature

3/4 cup ( 180mL) whole milk, (low fat works too)

1/2 cup (120mL) heavy cream

1/2 tsp salt

1/2 tsp black pepper

Dash cayenne, optional

1 cup (40g) finely chopped fresh spinach

1/2 cup (60 g) chopped onion, about half a large onion

1 cup (145 g or 5 oz) diced cooked ham

1 cup (85 g or 4 oz) shredded Swiss cheese

Instructions

Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3 1/2-inch round works too). Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch.
Preheat oven to 375°F.
In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.
Remove muffin tin from the freezer and fill each cup with egg filling. Leave about 1/4-inch of room at the top as the filling will puff up a little as it bakes.
Bake mini quiches at 375°F for 25-30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.

Tips

Store in an airtight container in the refrigerator for up to 3 days.

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers.

Reheat at 350°F for 5-10 minutes. If they are frozen, baking time will be 10-15 minutes.

Meat: Substitute ham with 1 cup cooked meat of your preference, such as sausage or bacon.

Cheese: Substitute Swiss with shredded Gruyere, gouda or cheddar. Crumbled goat cheese or feta also works.

Vegetarian: Omit the ham and add an extra cup of chopped vegetable, such as broccoli or bell pepper.

TurleyFamily2025-04-26T21:18:09+00:00February 24th, 2025|

Mini Quiche Lorraine

Prep Time: 20 mins | Cook Time: 35 mins | Total: 55 mins

Ingredients

24 (3-inch) frozen tart shells, thawed

6 slices bacon, or more to taste

1 1/4 cup shredded Swiss cheese, divided, (optional)

2 green onions, diced

1 1/4 cups milk

4 large eggs

1 tsp Dijon mustard

1/4 tsp salt

1/4 ground black pepper

Instructions

Preheat the oven to 375°F (190°C). Arrange the tart shells in two (12 cup) muffin tins; line each shell with a layer of pie weights or dried beans.
Bake in preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5-10 minutes. Remove from the oven and let sit until needed.
While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7-10 minutes. Drain on paper towels and crumble when cooled.
Mix 1 cup Swiss, green onion, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
Whisk milk, eggs, mustard, salt and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.
Bake in preheated oven until set in the middle and shells are golden brown, 25-30 minutes.

Tips

You can use the tart shells without pre-baking them, but the bottoms make turn out soggy.

Use any filling and any variety of cheese you like.

TurleyFamily2025-04-26T21:16:57+00:00February 22nd, 2025|

Slow Cooker Texas Pulled Pork

Prep Time: 15 mins | Cook Time: 5 hrs | Total: 5 hrs 15 mins

Ingredients

1 tsp vegetable oil

1 (4-pound) pork shoulder roast

1 cup barbecue sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tbsp prepared yellow mustard

1 tbsp Worcestershire

1 tbsp chili powder

1 extra-large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

8 hamburger buns, split

2 tbsp butter, or as needed

Instructions

Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the cooker; pour in barbecue sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10-12 hours or High for 5-6 hours until pork shreds easily with a fork.
Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and sir to combine juices.
Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.

TurleyFamily2025-04-26T21:36:45+00:00February 21st, 2025|

Slow Cooker Cheesy Scalloped Potatoes

Yield: 12 servings | Prep: 20 min | Cook: 5 hrs 20 min | Total: 5 hrs 40 mins

Ingredients

1 2/2 cup heavy cream

3 cloves garlic, minced

1/2 tsp dried thyme

Pinch nutmeg

2 pounds russet potatoes, peeled and cut into 1/8-inch slices

Kosher salt and freshly ground back pepper, to taste

1 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese

1/2 tsp fresh thyme leaves (for garnish)

Instructions

In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers. (Fill dish with potatoes)
Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
Serve, garnished with thyme, if desired.

TurleyFamily2025-04-26T21:36:19+00:00February 21st, 2025|

Mini Breakfast Tostadas

Makes 12 tostadas

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|

Gourmet Mushroom Risotto

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*

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.

TurleyFamily2025-12-30T19:10:17+00:00February 10th, 2025|

Cheddar Bay Biscuits

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|