Recipes

Sausage Balls

Ingredients

1 pound sharp cheddar cheese, shredded

1 pound ground pork sausage

2 cups biscuit baking mix

1 tbsp freeze dried chives (optional)

1/4 cup milk (if needed)

Directions

Preheat your oven to 350°F.
In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese.
Form into 24 golf-ball-sized balls and place on baking sheets.
Bake in the preheated oven for 20-25 minutes, until golden brown and the sausage is cooked through entirely.
Remove and serve hot!

Notes

Don’t use bagged shredded cheese in these. You need the moisture that comes from freshly grated block cheese. The cheese shreds in the bag are dry and you will end up with a dry product.

You can definitely change up the type of cheese to whatever flavor you prefer, but a sharp old cheddar is delicious!

If the batter seems dry, add in a 1/4 cup milk.

If your sausage isn’t that greasy, you also might have to add in milk.

Add in some spices like cayenne if you want – I LOVED mine with the chives! I would use fresh minced green onion in my next batch for sure. These are very easy to customize.

TurleyFamily2025-01-28T21:45:21+00:00January 8th, 2025|

Layered Mexican Dip

Ingredients

2 cups plain yoghurt

1 cup shredded lettuce

1 cup shredded cheddar cheese

1 (16-oz.) can refried beans or black beans

1 cup chunky salsa

1 cup sliced olives

Directions

In a bowl, combine beans with 1/3 cup salsa. Spread half of mixture into a flat serving dish.
Spread 1 cup of the yoghurt over the bean mixture, followed by 1/2 cup olives, 1/3 cup salsa, 1/2 cup cheese and 1/2 cup lettuce.
Repeat Layering. Cove and chill until ready to use.

TurleyFamily2025-01-28T19:03:11+00:00January 8th, 2025|

Golden-Brown Goat Cheese Medallions

Yield: 6 servings

Ingredients

1 tbsp olive oil

1 egg

1/8 teaspoon salt

1/8 teaspoon black pepper

1 cup dry breadcrumbs

1 (10.5-oz.) log plain goat cheese

Directions

Position the oven rack to the highest place in the oven. Preheat oven to 400°F. Brush a baking sheet with the oil and set aside.
In a small, shallow bowl, whisk together the egg, salt and pepper. Place the breadcrumbs in another shallow bowl.
Slice the goat cheese into 12 equal rounds. Dip each round into the egg mixture, then the breadcrumbs. If necessary, pat gently to evenly coat each round. Place on the prepared baking sheet and bake 5 minutes or until crisp and golden brown. Serve immediately.

TurleyFamily2025-01-28T19:02:53+00:00January 8th, 2025|

Cream Cheese and Sausage Stuffed Crescents

Prep Time: 15 min. | Total Time: 31 min. | Makes 8 servings (2 crescents each)

Ingredients

12 oz. Maple breakfast sausage links (14 links), casings removed

1 (8-oz.) package cream cheese, softened

1/4 tsp crushed red pepper

2 cans (8-oz. each) refrigerated crescent dinner rolls

Directions

Heat oven to 375°F.
Crumble sausage links into bit-size pieces; place in a large skillet. Cook over medium heat 5 minutes, or until done, stirring frequently.
Add sausage to cream cheese and crushed pepper in medium bowl; mix well.
Separate each can of dough into 8 triangles. Spoon cream cheese mixture evenly onto short sides of dough triangles, adding about 2 tbsp cream cheese mixture to each triangle. Place, point side down, on baking sheet.
Bake 14-16 mins, or until golden brown.

TurleyFamily2025-01-28T19:02:42+00:00January 8th, 2025|

Caramels

Ingredients

6 cups sugar

4 1/4 cups Karo syrup

1/2 tsp. salt

6 cups heavy cream

2 cups evaporated milk

12 tbsp butter

2 tsp vanilla

Directions

Combine sugar, Karo and salt in large stockpot. Bring to 230°. Add cream and milk and bring to 245-248°. (This part takes forever) Add butter and vanilla. Pour into butter 1/2 inch deep sheet pan. Let cool. Cut into pieces and wrap.

TurleyFamily2025-01-28T15:22:50+00:00January 8th, 2025|

Grandmother’s Shortcake

Yield: 10 cups

Ingredients

1/2 cup shortening

2/3 cup sugar

1 egg, beaten

1 cup milk

2+ cups flour

3 teaspoons baking powder

1/2 teaspoon salt

Grated rind of 1/2 lemon

Directions

Cream the shortening and sugar until light.
Add eg, then milk, and lemon rind.
Sift together flour, baking soda and salt.
Mix into shortening and sugars. adding more flour as needed.
Pat out into shortcakes and bake on an un-greased cookie sheet at 350-400°F until lightly browned

TurleyFamily2025-03-06T22:35:34+00:00January 8th, 2025|

Southwestern Salsa with Black Beans and Corn

Yield: 10 cups

Ingredients

2 teaspoons cumin seeds

4 (15-ounce) cans black beans, rinsed and drained

2 (15 1/4-ounce) cans whole kernel corn, drained

2 red bell peppers, seeded and minced

1 purple onion, minced

1 cup minced fresh cilantro

1 cup minced fresh parsley

2/3 cup lime juice

1/2 cup olive oil

6 garlic cloves, pressed

2 teaspoons dried crushed red pepper

1 teaspoon ground black pepper

Directions

Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.
Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.

TurleyFamily2025-01-28T19:02:36+00:00January 8th, 2025|

Jalepeño Popper Grilled Chicken

Prep Time: 5 mins | Cook Time: 20 mins

Ingredients

1 chicken breast or thigh

2 tablespoons cream cheese

1/2 Jalapeño, diced

salt and pepper to taste

garlic, onion powder or your favorite dry rub seasonings to taste

1 tablespoon avocado oil

1 slice bacon, cooked and crumbled

Instructions

Coat chicken with avocado oil. Season with salt, pepper garlic, and additional dry rub seasonings to your liking.
Preheat grill or skillet. Cook chicken 5-10 minutes until fully cooked.
Heat the cream cheese in the microwave for 10-20 seconds until melted.
Smother the chicken with cream cheese. Sprinkle with diced jalapeño and bacon. Season with salt and pepper to taste (pairs well with roasted summer veggies and grilled asparagus!).

TurleyFamily2025-01-25T15:31:13+00:00January 8th, 2025|

Cinnamon Streusel Pumpkin Coffee Cake

Serves: 8-10

Ingredients

Streusel:

1/2 cup flour

1/2 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 ground ginger

4 tablespoons (1/2 stick) butter, melted

1/4 cup chopped pecans

Cake:

1/2 cup sugar

6 tablespoons (3/4 stick) butter, at room temperature

3/4 cup pumpkin purée

2 tablespoons milk

2 tablespoons sour cream

1 egg

1 teaspoon vanilla extract

1 cup flour

1 1/4 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground ginger

Glaze:

3/4 cup powdered sugar

1/2 teaspoon maple extract

1 tablespoon milk, or more, as needed

Chopped pecans, for garnish

Instructions

Preheat oven to 350°F. Line a 9-inch round cake pan with a circle of parchment paper in the bottom and coat with cooking spray.
Streusel: In a bowl, combine all but the pecans, and mix with a fork until all ingredients are incorporated. Set aside.
Cake: In a bowl, beat sugar and butter until light and fluffy, 3-4 minutes. Add pumpkin purée, milk and sour cream, and mix until well incorporated. Add egg and vanilla extract and mix until smooth. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, ginger. Add dry ingredients to batter and mix until smooth.
Spread half the cake batter in the bottom of the prepared cake pan. Top batter with about half the streusel mixture. Spread remaining cake batter over streusel. Sprinkle chopped pecans over the top of the cake batter.
Bake 24-26 minutes, or until a toothpick inserted into the center comes out only with a few crumbs. Remove cake from oven and allow to cool in the pan about 5 minutes. Remove to finish cooling on a cooling rack.
Glaze: Combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more sugar or milk, if needed. Drizzle the glaze over the coffee cake. Garnish with chopped pecans.

TurleyFamily2025-01-28T14:48:21+00:00January 8th, 2025|

Pumpkin Praline Pie

Serves: 8

Ingredients

Pie:

1 can pumpkin purée (15 ounces)

1 can sweetened condensed milk (14 ounces)

1 egg

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1 9-inch frozen pie crust, unbaked

Crumble:

3/4 cup pecan halves

1/2 cup brown sugar

4 tablespoons (1/2 stick) butter, at room temperature

Instructions

Pie: Preheat oven to 375°F. In a bowl, stir together pumpkin purée, sweetened condensed milk, egg, salt, nutmeg, ginger and cinnamon. Pour into unbaked pie shell. Place filled pie on baking sheet and bake 25 minutes.
Crumble: While pie bakes, stir together pecans, brown sugar and butter together in a bowl until well incorporated.
Remove pie from oven and sprinkle crumble over the top. Return to oven and bake an additional 30 minutes. Remove from oven and cool completely. Place in fridge and chill 1 hour before serving.

TurleyFamily2025-05-17T20:33:42+00:00January 8th, 2025|