Recipes

Sweet and Sour Brussels Sprouts

Yield: 16 servings

Ingredients:

1/2lb. sliced bacon, diced

4 pkg. (16 oz. each) frozen brussels sprouts, thawed

1 medium onion, finely chopped

1/3 cup cider vinegar

3 tbsp sugar

1 1/2 tsp salt

1/2 tsp ground mustard

1/8 tsp pepper

Instructions:

In a Dutch oven, cook bacon over medium heat until crisp. Suing a slotted spoon, remove to paper towels to drain.
In the drippings, sauté brussels sprouts an onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon.

TurleyFamily2026-02-17T21:23:41+00:00February 17th, 2026|

Hunter’s Delight

Yield: 8 servings

Ingredients:

1/2 lb. sliced bacon, diced

2 1/2 lbs. red potatoes, thinly sliced

2 medium onions, sliced

1 1/2 lb. boneless venison steak, cubed

2 cans (14 3/4 oz. each) cream-style corn

3 tbsp Worcestershire sauce

1 tsp sugar

1/2-1 tsp seasoned salt

Instructions:

In large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onion in a. 5-qt. slow cooker. Top with venison and bacon.
Combine the corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.

TurleyFamily2026-02-17T21:20:03+00:00February 17th, 2026|

Rustic Autumn Fruit Tart

Yield: 6 servings

Ingredients:

1/2 cup butter, softened

4 oz. cream cheese, softened

1 1/2 cups all-purpose flour

2 large apples, peeled and thinly sliced

1 medium pear, peeled and thinly sliced

4 1/2 tsp cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp ground nutmeg

1/4 cup orange juice

1/3 cup packed brown sugar

1/2 cup apricot jam, warmed

Instructions:

In a small mixing bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.
In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat.
On a lightly floured surface, roll out dough into a 14″ circle. Transfer to a parchment paper-lined baking sheet. Spoon filling over the pastry to within 2″ of edges. Fold up edges of pastry over filling, leaving center uncovered.
Bake at 375°F for 40-45 minutes or until crust is golden and filling is bubbly. Spr

TurleyFamily2026-02-17T21:16:54+00:00February 17th, 2026|

Eggnog Pumpkin Pie

Yield: 8 servings

Ingredients:

1 1/4 cups all-purpose flour

1/4 tsp salt

3 tbsp shortening

3 tbsp cold butter, cubed

3-4 tbsp cold water

Filling

2 eggs

1 can (15 oz.) solid-pack pumpkin

1 cup eggnog

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

Topping

1/2 cup packed brown sugar

2 tbsp butter, softened

1/2 cup chopped pecans

Instructions:

In a food processor, combine flour and salt; cover and pulse to blend. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1-1 1/2 hours or until easy to handle.
Roll out pastry to fit a 9″ pie plate. Transfer pastry to pie plate. Trim pastry to 1/2″ beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.
In a small mixing bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.
Bake at 350°F for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

TurleyFamily2026-02-17T21:10:26+00:00February 17th, 2026|

Fruit-Nut Pumpkin Bread

Yield: 2 loaves (12 slices each) and 1 cup spread

Ingredients:

2 2/3 cup sugar

1 can (15 oz.) solid-pack pumpkin

1 cup vegetable oil

4 eggs

1 tsp vanilla extract

3 1/2 cups all-purpose flour

1 1/2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

1/4 tsp ground cloves

1 1/2 cups coarsely chopped walnuts

2/3 cup golden raisins

2/3 cup raisins

2/3 cup dried cranberries

Cranberry Cream Cheese Spread

1/2 cup dried cranberries

1 1/2 cup boiling water

1 pkg. (8 oz.) cream cheese, softened

1/3 cup chopped walnuts

Instructions:

In a large mixing bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries.
Transfer to two greased 9x5x3″ loaf pans. Bake at 350°F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small mixing bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.

TurleyFamily2026-02-17T21:04:10+00:00February 17th, 2026|

Pumpkin Scones with Berry Butter

Yield: 8 scones and about 1/2 cup butter

Ingredients:

2 tbsp dried cranberries

1/2 cup boiling water

1/2 cup butter, softened

3 tbsp confectioners’ sugar

Dough

2 1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

1/4 tsp baking soda

1/2 cup cold butter

1 egg

1/2 cup canned pumpkin

1/3 cup milk

2 tbsp chopped pecans, optional

Instructions:

Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add confectioners’ sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.
Turn dough onto a floured surface; knead 10 times. Pat into an 8″ circle. Cut into 8 wedges; separate wedges and place on a greased baking sheet.
Bake at 400°F for 12-15 minutes or until golden brown. Serve warm with berry butter.

TurleyFamily2026-02-17T20:58:23+00:00February 17th, 2026|

Black Bean ‘n’ Pumpkin Chili

Yield: 10 servings (2 1/2 quarts)

Ingredients:

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves

2 tbsp olive oil

3 cups chicken broth

2 cans (15 oz. each) black beans, rinsed and drained

2 1/2 cups cubed cooked turkey

1 can (15 oz.) solid-pack pumpkin

1 can (14 1/2 oz.) diced tomatoes, undrained

2 tsp dried parsley flakes

2 tsp chili powder

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp salt

Instructions:

In a large skillet, sauté the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt slow cooker; stir in the remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through.

TurleyFamily2026-02-17T20:52:40+00:00February 17th, 2026|

Sweet Potato Bread & Pineapple butter

Prep Time: 20 mins | Bake: 50 mins + cooling | Yield: 1 loaf (16 slices) and 1 cup butter

Ingredients:

1 3/4 cups all-purpose flour

1 1/2 cups sugar

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1 cup mashed sweet potatoes

1/2 cup canola oil

1/3 cup water

Butter

1/2 cup butter, softened

1 can (8 oz.) crushed pineapple, well drained

Instructions:

In a large bowl, combine the first seven ingredients. in a small bowl, combine the eggs, potatoes, oil and water, Stir into dry ingredients just until moistened.
Transfer to a greased 9×5″ loaf pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
In a small bowl, combine butter and pineapple. Serve with bread.

TurleyFamily2026-02-17T20:51:37+00:00February 17th, 2026|

Ice Cream Kolaches

Prep Time: 1 hour + chilling | Bake: 10 mins / batch | Yield: 10 dozen

Ingredients:

2 cup butter, softened

1 pint vanilla ice cream, softened

4 cups al-purpose flour

2 tbsp ugar

2 can (12 oz. each) apricot and / or raspberry cake and pastry filling

1-2 tbsp confectioners’ sugar, optional

Instructions:

In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll one portion of dough into a 12×10″ rectangle, cut into 2″ squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2″ apart on un-greased baking sheets. Repeat with remaining dough and filling.
Bake at 350°F for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners’ sugar if desired.

TurleyFamily2026-02-17T19:37:18+00:00February 17th, 2026|

Savory Dill and Caraway Scones

Prep Time: 20 mins | Bake: 15 mins | Yield: 1 dozen

Ingredients:

2 ups all-purpose flour

4 1/2 tsp sugar

1 tbsp onion powder

1 tbsp snipped fresh dill or 1 tsp dill weed

2 tsp caraway seeds

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1/2 tsp coarsely ground pepper

6 tbsp cold butter

1 egg yolk

3/4 cup sour cream

1/2 cup ricotta cheese

4 tsp heavy whipping cream

Additional caraway seeds, optional

Instructions:

In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
Pat into two 6″ circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400°F for 15-18 minutes or until golden brown. Serve warm.

TurleyFamily2026-02-17T19:36:57+00:00February 17th, 2026|