Holiday Recipes

Happy Holidays from all of us at Schumacher Chevrolet!

Aurora holding heart balloons in front of a pink background with hearts on it

Fall in Love with February

If you're looking for something to indulge in with your sweetie, we've got a decadent Hazelnut Chocolate Mousse. Treats like Pink & White Cookies, modeled after the classic, cakey black and whites are also a sweet treat.

Hazelnut Chocolate Mousse

Fluffy, chocolatey spoonfuls topped with whipped cream, chocolate shavings and the crunch of toasted hazelnuts make this dessert a dream. Best yet is as fancy as the dish is to serve, you can make it a day in advance. That's why mousse is such an ideal fancy date-night-in desert and also the perfect end to a meal with company. Cheers, you chocolate-lovers!


  • ½ cup good-quality semi-sweet chocolate
  • ¼ cup nutella
  • 4 tablespoons, softened, salted butter
  • 2 tablespoons water
  • 4 large eggs, at room temperature, separated
  • ¼ cup sugar
  • 1 cup heavy cream, chilled (only take out of the refrigerator when ready to use)
  • 1 teaspoon vanilla
  • Chocolate shavings for serving
  • Toasted hazelnuts for serving

Make It

In a microwave-safe bowl, add in the semi-sweet chocolate pieces and microwave in 30 second intervals, stirring each time until melted (you can also do this on a double-boiler on the stove).

Next, stir in the nutella and butter, whisking until smooth. Add in the water and mix until it has all combined. Set to the side to allow it to cool.

Separate your eggs into two large bowls. Add the sugar to the egg yolks and beat on high for about 3-4 minutes until the mixture is a nice pale yellow and nice and fluffy. Mix in the cooled chocolate, being sure to use a spatula to get all that delicious chocolate.

Beat the egg whites in their separate bowl until stiff peaks form. Fold the egg whites into the chocolate mixture.

Next, in another bowl, whip your heavy cream and vanilla. Fold ½ cup of the finished whipped cream into the mousse and save the rest for topping. Refrigerate the remaining whipped cream until ready to serve.

Spoon the mousse into your cups and cover with plastic wrap. I like to tap at the bottom of the cups to remove any air bubbles before I finish serving, to make sure the presentation is really nice. Refrigerate the mousse overnight to set.

When ready to serve, remove the plastic and top the mousse with whipped cream, chocolate shavings and toasted hazelnuts. Enjoy!

Share This Recipe!

facebook sharing button Share
twitter sharing button Tweet
pinterest sharing button Pin
email sharing button Email
sms sharing button Share
sharethis sharing button Share

Pink & White Cookies

Cakey, moist cookies on the inside and sugary white and pink icing on top, what is not to love?! These cookies are so easy to make, we even start with box cake mix. That's right, this is an under 10 ingredient recipe that is fast to make and fun to decorate. Just a touch of pink sets this cookie apart from the classic.


  • 1 box yellow cake mix
  • ½ cup butter, softened
  • 2 large eggs
  • ¼ teaspoon lemon zest
  • 2 cups of pink candy melts


  • 2 cups powdered sugar, sifted
  • 4 tablespoons milk

Make the Cookies

Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.

In a large bowl, beat yellow cake mix, softened butter, eggs and lemon zest together until smooth.

Drop 1T of batter for each cookie, using slightly dampened hands, roll each into a ball before placing on the cookie sheet, 2 inches apart.

Bake the cookies on a middle rack for about 6-8 minutes then leave them to cool on the cookie sheet for 2 minutes before moving to a cooling rack. A note on doneness: I baked for 8 minutes on an upper rack in my oven (my oven runs hot) to get the perfect doneness. The bottom should be golden brown and the top just barely set. It will look not quite done but not liquidy either. The extra 2 minutes on the baking sheet are really needed to finish cooking.

Make the Icing

Allow the cookies to fully cool before icing. As they are cooling, take a small bowl and whisk together your powdered sugar and milk. Be sure to sift your sugar to avoid any lumps. It is a step that is definitely worth the extra 2 minutes.

*If your icing is not thick enough, add a bit more powdered sugar and if it is too hard to spread, add a bit more milk.

Next, melt your pink candy melts in a microwave-safe bowl. Go in 30 second intervals, stirring between heatings until it is super smooth.

Assemble the Cookies

To ice the cookies, flip them over! You’ll be icing the flat side (which is MUCH easier). Start by taking a spoonful of the white icing and running it down the center to create a nice even line dividing the cookie in half. Spoon icing to fill the remaining space, use the back of the spoon to smooth and let any extra drip off onto the cooling rack. I like to ice all my white sides before I shift to pink because if they set a little it is easier.

To finish icing, spoon the pink candy melts along the other side of the seam (I overlapped the pink on top because the candy melts were easier to get a clean line than the standard icing). Then fill in with an additional spoonful, use the back of the spoon to smooth and allow the excess to drip off on the cooling rack. Allow the icing to set before serving. I also do not stack these cookies. I serve them in one layer to avoid messing up the icing. Hope this recipe tickles you pink!

Share This Recipe!

facebook sharing button Share
twitter sharing button Tweet
pinterest sharing button Pin
email sharing button Email
sms sharing button Share
sharethis sharing button Share

July 4th Aurora

For a holiday treat, we created Stars and Stripes Mini Pies which are as fruit filled as they are festive. These are perfect to serve for a gathering of family or friends before the fireworks. Finally, for a sizzling finish, Firecracker Shrimp makes for an irresistible dinner.

Stars and Stripes Mini Pies

Serves 12

These adorable pies make perfect use of farm-fresh blueberries and strawberries, both in peak season! Everyone will enjoy gobbling up these festive, fourth of July desserts and you won't break a sweat making this simple recipe.


  • 1 pre-made refrigerated pie crust
  • 2 cups fresh blueberries (1 pint)
  • 2 cups diced fresh strawberries, stems removed (1 lb.)
  • 4 teaspoons cornstarch, divided
  • ½ cup sugar, divided
  • 1 lemon, juiced
  • 1 egg

Form the Crust

Preheat the oven to 350F. Allow your pre-made pie crust to warm for several minutes, then unroll the first crust. Using a large drinking cup or biscuit cutter, cut out 3 ½ inch circles. Repeat with the second crust. Cut stars out of the crust scraps using a cookie cutter (mine was 1 ¼ inches wide). Using a pizza cutter, slice long thin stripes out of the remaining scraps. Roll out your dough as needed to get 12 circles, 6 stars and enough stripes to add 5 across on 6 pies.

Fill a muffin pan with the 12 pie circles, pressing down into each well to form a crust.

Make the Fruit Filling

Next, in two medium sized bowls, add your cut strawberries to one and your blueberries to another. Add 2 teaspoons of cornstarch, ¼ cup of sugar and the juice of ½ a lemon to each bowl of fruit and mix well with a fork.

Assemble and Bake

In a small bowl, whisk the egg for egg wash.

To assemble the pies, fill each pie shell about ¾ of the way full with fruit. (I use a slotted spoon to ensure no extra moisture is added). Be sure to not overfill the strawberry pies as they tend to bubble up a lot more in cooking.

Top the blueberry pies with stars and top the strawberry pies with long stripes. Use a paring knife to cut the overhanging dough and pinch with your fingers to seal along the sides. Brush the finished pie shells with the egg wash and sprinkle some sugar on the egg washed crusts. Bake for 20 minutes then rotate and finish baking for 8-12 minutes until golden brown and cooked through.

Allow the pies to cool for 10 minutes then run a paring knife delicately around the sides to make for easier removal. I use a fork to gently remove the pies from the muffin tins. Allow to finish cooling on a wire rack.

Share This Recipe!

facebook sharing button Share
twitter sharing button Tweet
pinterest sharing button Pin
email sharing button Email
sms sharing button Share
sharethis sharing button Share

Firecracker Shrimp

Serves 2

It wouldn't be July without a burst of flavor and a pop of heat. These Firecracker Shrimp are addictively snackable with just the right amount of heat. Serve with some jasmine rice and steamed veggies to make it a meal or just enjoy it as-is for a finger-lickin' appetizer. This July, let's start with a bang!


  • 1 lb. (16-20) raw, frozen, peeled, and deveined shrimp
  • 2 tablespoons cornstarch
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons Sriracha (you can substitute sweet chili sauce to make it mild)
  • 1 tablespoon honey
  • Juice of 1 lime
  • Vegetable/canola oil for frying
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 Serrano pepper, sliced thin (optional)
  • 3 sliced scallions for garnish
  • ¼ cup chopped fresh cilantro for garnish
  • Steamed jasmine rice for serving

Prepare the Shrimp and Sauce

In a medium-sized bowl, add the shrimp and mix with the cornstarch and 1 tablespoon soy sauce. Mix until coated. Let rest for 10 minutes.

Meanwhile, mix the remaining soy sauce, sriracha, honey, and lime in a small bowl.

Make It

In a large frying pan, heat 2 tablespoons of oil for 1-2 minutes. Fry the shrimp until golden brown and cooked through then transfer to a wire rack to cool.

Once all the shrimp are cooked, add in the garlic, ginger, and serano and saute until fragrant (about 1 minute). Next, add in the sriracha sauce and stir until bubbling (it should bubble pretty quickly, so be ready to work fast). Add back in the shrimp and toss until coated in sauce. Top the finished shrimp with sliced scallions and chopped fresh cilantro. Serve hot over a bed of rice. Enjoy!

Share This Recipe!

facebook sharing button Share
twitter sharing button Tweet
pinterest sharing button Pin
email sharing button Email
sms sharing button Share
sharethis sharing button Share

Throughout the summer, we have been dishing out our family's favorite recipes. Now we are thrilled to invite you to our holiday table for Thanksgiving! Looking back on the past year we are more grateful than ever for our vibrant community, customers, and the cherished time we got to spend as a family. Our hopes for the coming season are to spread holiday cheer by continuing to offer irresistible recipes that you can in turn share with those you hold most dear. 

Whether you are looking for a single dish for a potluck gathering or the entire holiday meal, we have an assortment of recipes for you to choose from. Enjoy an Herb and Citrus Roasted Turkey, Creamy Golden Mashed Potatoes with a Browned Butter Make-Ahead Gravy, Roasted Brussels Sprouts with Pomegranates and Prosciutto, and a Caramel Pecan Apple Pie.

May your holidays be full of family, delicious food, and plenty of joy. Happy Thanksgiving from all of us at Schumacher Chevrolet!

Thanksgiving Timeline:

Because a little meal prep goes a long way towards your hosting sanity

4 days in advance: buy groceries (don't forget brining bags and extra wings for gravy)

3 days in advance: make the gravy

2 days in advance: buy your wine and prep your veggies (you can cut them in advance and store in ziplock bags for ease in cooking)

1 day in advance: brine the turkey, make the mashed potatoes, and make the pies. 

Thanksgiving day: Roast your turkey (plan for about 13 minutes per lb and 1 hour resting time), finish your sides, and pour yourself a glass of wine

Thanksgiving Prep Tips:

  1. Buy a fresh turkey not a frozen one. You will save yourself so much time and heartache by not having to defrost a massive bird.
  2. Brine your turkey (it's a safeguard for locking in moisture). Tip: brining bags make this super easy.
  3. Make your mashed potatoes in advance (the last thing you want is a mountain of dishes right before you serve dinner OR a facefull of steam right before you sit down with the family). Save a little butter and warmed milk to mix into the rewarmed potatoes so they will taste good as new.
  4. Use chicken wings/turkey wings to make a gravy in advance. This way no last minute seasoning and whisking (plus you can enjoy crispy wings as a meal). The drippings from your Thanksgiving turkey can be saved for more gravy which is always a blessing.
  5. Roast your veggies in advance of cooking the turkey. Then rewarm them as the turkey rests. You don't want to be switching oven temps or opening the door again and again which will make your turkey cook time much longer.
  6. Make your pies the night before and don't forget to buy ice cream.

Creamy Golden Mashed Potatoes

When it comes to potatoes there is a golden standard, Yukon Gold that is. There is no better potato for a buttery mash. Also a little word to the wise, you don't have to make your mashed potatoes at the last minute. I actually make the mashed potatoes days in advance and rewarm to serve. I've always found that the last thing I want to do before sitting down to dinner is to fill my sink with a mountain of dishes. Be sure to save a little butter and milk to mix in with the rewarmed potatoes to make them perfect just before serving.

I also love to make gravy in advance for the same reason. This way, I have plenty of gravy (which is never a bad thing) and if I want to add pan drippings to the pot, I can easily intensify the flavor. Since the Thanksgiving meal is all about timing, these two tricks really help you to come off like a pro. Finally, my secret tool is a potato ricer. There is no better way to create creamy texture in your spuds. A potato ricer takes the finished spuds to the next level. We hope you enjoy these simple recipes and tips to make your Thanksgiving a true celebration this year!


  • 5 lb. bag of Yukon Gold potatoes, peeled and diced
  • Sea salt
  • 1 stick of butter, plus 2 tablespoons butter for rewarming
  • 1 cup of whole milk, plus ½ cup more for rewarming

Brown Butter Make Ahead Gravy

  • 2 lbs. chicken wings (or turkey wings)
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly cracked pepper
  • 1 carton chicken stock
  • 4 tablespoons butter
  • 4 tablespoons flour

Make The Potatoes:

Add your peeled and diced potatoes to a large stock pot and cover with cold water. Salt the water (I add at least 2 teaspoons of salt) and bring to a boil.

Meanwhile, warm 1 stick of butter with 1 cup of whole milk in a medium-size saucepan on the stove. Simmer this mixture on low heat. Adding warmed butter and milk really helps create the perfect texture later.

Boil your potatoes until fork tender then strain into a colander. Pass the potatoes through a ricer for the smoothest results. Then mix in your warmed butter and milk. I use a spatula to fold them together. Season to taste and serve warm. If you are making in advance, allow the mashed potatoes to cool then store in the refrigerator until ready to serve.

Rewarming Pre-Made Mashed Potatoes:

To rewarm, preheat your oven to 350F. Add your potatoes to a casserole dish (you can even use the disposable foil trays to eliminate dishes) in a thin even layer. Top with ½ cup of milk and several dabs of butter then cover with foil and bake until warmed through (about 30 minutes: I like to do this while the turkey rests). Mix in the melted butter and warmed milk before serving.

Make the Gravy:

Preheat the oven to 425F. Pat the wings dry with a paper towel then rub them all over with olive oil and season with salt. Place them on a baking sheet and cook for about 30 minutes (once the thermometer reads 170F) remove the wings and allow to cool. Once cooled the wings are yours to enjoy (these make perfect buffalo wings if you’ve got sauce handy). All we wanted were those precious browned bits from the pan.

To make the gravy, add the butter to a medium-sized stock pot and heat until melted. Then, whisk in the flour to make a roux. The butter and flour will come together as a paste. Continue to cook the mixture over low heat until you reach your desired color. You can stick to golden for a light roux or keep cooking until you get almost a chocolate brown (each of these tastes wonderful and you may notice from the photos we actually experimented with quite a few).

Meanwhile, use ½ cup of stock and a wooden spatula to scrape and move around the browned bits on the tray you cooked your wings. Transfer all that stock and all those precious browned bits to the stockpot with the roux. Whisk until smooth, continuing to add stock as you go. Season to taste with salt and pepper. Once your gravy is smooth, seasoned and thick enough it is done. Allow to cool before refrigerating or freezing for later use.

Share This Recipe!

facebook sharing button Share
twitter sharing button Tweet
pinterest sharing button Pin
email sharing button Email
sms sharing button Share
sharethis sharing button Share

Roasted Brussels Sprouts with Pomegranates and Prosciutto

Sometimes the best thing on your plate is an unexpected side dish. Since oven-roasted Brussel sprouts can be as crispy and irresistible as well... potato chips, we took a classic side and brought it up a notch. These Brussels sprouts are roasted to perfection then paired with the crispiest fried prosciutto and fresh pomegranate seeds. To finish, we glaze with a maple and balsamic dressing that ties everything together.

This is a stand alone dish but also serves as a delectable side next to turkey. We hope you enjoy!


2 lbs Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • 3 slices of prosciutto
  • ¼ cup pomegranate seeds (from 1 pomegranate, we also used pomegranate wedges to garnish the turkey)
  • Balsamic Glaze:

    2 tablespoons good quality balsamic vinegar
  • 1 tablespoon grade A maple syrup
  • 1 teaspoon dijon mustard
  • 4 tablespoons extra virgin olive oil
  • Make the Glaze:

    Shake the contents of the balsamic glaze in a mason jar or tupperware with a secure lid. Shake until the ingredients all come together in a nice vinaigrette. This can be made up to a week in advance and stored in the refrigerator.

    Make the Brussel Sprouts:

    Preheat the oven to 425F. Cut the ends off the brussels sprouts and discard them. Then slice the Brussels sprouts in half lengthwise. Put them on an extra large baking sheet (you may need to use 2 baking sheets to prevent overcrowding depending on the size of your sheet). Drizzle olive oil over and rub to coat. Season generously with salt and lay them again cut side down on the baking sheet, spaced in an even layer.

    Bake on a bottom rack of the oven for about 15-20 minutes. They should be crispy and the flat sides should be nicely browned.

    Finish the Dish:

    Top the finished roasted Brussels sprouts with a drizzle of balsamic glaze and toss to coat. Next, quickly fry up the prosciutto with a little olive oil on the stovetop (about 3 minutes on medium-high heat) until the prosciutto is browned and completely crispy. Lay the finished prosciutto on a paper towel-lined plate and allow to cool. Sprinkle the pomegranates on the dressed Brussels sprouts then crumble the cooled prosciutto and spread it around to finish the dish. Serve warm.


    You can rewarm Brussels Sprouts in a 350F oven for 10-12 minutes. Reheating in the oven is the best way to keep them crispy.

    The dressing can be made in advance as can the prosciutto. If you plan on making these and rewarming to serve, hold off on the glaze and toppings until just before serving.

    Share This Recipe!

    facebook sharing button Share
    twitter sharing button Tweet
    pinterest sharing button Pin
    email sharing button Email
    sms sharing button Share
    sharethis sharing button Share

    Herb and Citrus Roast Turkey

    This simple brined and buttered roast turkey is juicy, tender and full of flavor. Herbs, butter and citrus are always a winning combo. Use this easy brine as a safeguard to lock in moisture and make this year's roast better than ever.

    The brine doesn't have to be fancy. Use peels from oranges you eat and your less pretty herbs (no one is going to see the brine). Easy store-bought brining bags to keep it all together. As a little tip, I always clear a lot of room in my refrigerator before I buy my turkey. Plan space for a full roasting pan, the turkey, and the extra water for the brine.

    The next day, plan for about 3-4 hours of cook time depending on the size of your turkey. Dispose of your brine, butter that bird and finish it with extra herbs and lemons. The smell will be simply irresistible as it cooks. The resulting taste will be even better!

    Brine Ingredients:

    • 1 3/4 cups Morton coarse kosher salt
    • ½ cup dark brown sugar
    • ½  cup granulated sugar
    • 2 tablespoons peppercorns
    • 2 lemons, juiced and peeled
    • 2 oranges, peeled
    • 4 cloves smashed garlic
    • 1 handful fresh thyme
    • 2 stalks of fresh rosemary
    • Several sprigs of oregano
    • 8 double handfuls of ice
    • 2 gallons water (1 hot, 1 cold)

    Turkey Ingredients

    • 12-14 lb. turkey (try to avoid a frozen one as it really makes your life harder)
    • Sea salt
    • 1 stick of butter
    • A bunch of fresh rosemary
    • A bunch of fresh thyme
    • 2 lemons

    Make the Brine:

    In your largest pot, add your salt, sugars, peppercorns, lemons, orange peels, garlic, and herbs. Bring the ingredients to a simmer and stir the mixture until all the sugar and salt have dissolved. Remove the mixture from heat and add in the ice to cool. It needs to be cool enough to touch before you pour it in your brining bag.

    To get ready, I use a disposable foil turkey roasting pan and keep my brining bag inside that. Next, I add my turkey (neck and giblets removed) to the brining bag. I put all this on the floor then get my husband to hold the sides of the brining bag so I can pour the water over the turkey (it really is easier as a two person operation). I add extra cold water after the brine until the entire bird is covered). Then I remove any extra air (for space reasons) and tightly tie up my brining bag. I put the whole thing in the refrigerator and leave it overnight.

    Make the Turkey:

    Preheat the oven to 400F then lower to 350F once the turkey goes in. Plan on cooking 12-15 minutes per pound of turkey. To start, dispose of the brine and dry the turkey with a paper towel. Be sure to remove all the peppercorns that may have stuck to the bird. The herbs from the brine can be reused to stick in the cavity. Then salt the dried turkey all over, including in the cavity.

    Meanwhile in a medium sized pot on the stove, melt the butter and add the herbs. Brush this butter herb mixture all over the turkey, front, back and sides. Cut the lemons in half and add them to the cavity of the bird to release moisture as it cooks. Tuck the wings into the bird and tie up the legs before roasting. Then roast the turkey at 350F.

    If the turkey is browning too quickly, tent the turkey with aluminum foil (I did this at 2 hours into the cooking). Check your turkey in the thickest part of the thigh for doneness. I never stuff my turkey, however if you do, be sure to check your stuffing temperature as well to ensure that it is cooked through (in my opinion, it is always easiest to cook stuffing on the side). Your turkey should read 170F in the thigh. Allow the turkey to rest at least 30 minutes before slicing.

    Share This Recipe!

    facebook sharing button Share
    twitter sharing button Tweet
    pinterest sharing button Pin
    email sharing button Email
    sms sharing button Share
    sharethis sharing button Share

    Caramel Pecan Apple Pie

    This is not your basic apple pie. It is an apple pie plus pecans plus salted caramel. The caramel is used not once but twice to sweeten this dessert. First baked in with the filling for flavor and finally as a drizzle to finish. The result is a wonderfully layered, sweet finish to your holiday meal. Be sure to slice the apples extra fine for the best results.  

    Ingredients (For a 10 inch pie pan):

    • 2 cups all purpose flour
    • 12 tablespoons cold butter (do not take from fridge until ready to use)
    • 1/2 teaspoon salt (double if using unsalted butter)
    • 4-6 tablespoons ice cold water

    Pie Filling Ingredients:

    • 9 small-medium sized apples (I used a mix of Pink Lady, Macoon and Honeycrisp)
    • 1 large lemon, juiced (yields about 2 tablespoons of liquid)
    • ⅓ cup brown sugar, packed
    • ¼ cup all purpose flour
    • 1 teaspoon ground cinnamon
    • 1 cup crumbled pecans
    • ½ cup salted caramel, plus more for serving
    • 1 egg

    Make the Crust:

    Preheat the oven to 400F and lay a baking sheet in the oven as it heats.

    Next, in a large bowl add the flour. Then take the butter out of the refrigerator and begin cutting it into small pieces using a paring knife. Add in the salt and then begin mixing the dough together using a pastry cutter or by using your hands. The dough should take on the consistency of fine sand (a couple small lumps are okay but no big chunks of butter). It also should remain cold, if going by hand do not overwork. If you have a stand mixer, go ahead and use that as well.

    Gradually, add the ice cold water a tablespoon at a time, mixing until the dough just comes together. The dough at this point should be able to be shaped into two equal balls.

    Dust your counter with flour and also dust your rolling pin. Then pat the first ball into a disc and lay it on your floured countertop. Begin rolling the dough until it is 2 inches larger than the widest rim of your baking dish (I use a 10 inch pie pan). Use flour as needed throughout rolling to keep dough from sticking. Carefully fold the rolled dough in half and lift into your pie pan. Gently press down from the center out to the sides to shape the bottom. Press up the sides of the pan and cut off any extra dough with a paring knife. Save the extra dough.

    Next, cut off a piece of wax paper and lay to the side. Then repeat with flour and roll out the second ball of dough, repeating the same steps as the first. This time, lay the finished rolled pie on top of the wax paper and gently drape on top of the pie mold. Loosely cover these crusts with plastic wrap and refrigerate while you make your filling.

    Make the Filling:

    Peel and core all the apples. Then, thinly slice the apples and add them to a very large bowl. Squeeze the lemon juice on the finished apples and stir around or toss with your hands to mix. Add in the brown sugar, flour and cinnamon and toss once more. Then add in the pecans and caramel and stir to combine.


    If you are rewarming your pie, preheat the oven to 350F. Cover your pie with foil and rewarm for 15-20 minutes. Be sure to also leave out your caramel to warm before serving.

    Serve your warmed pie with extra salted caramel and vanilla bean ice cream.

    Finish the Pie:

    Return the refrigerated pie crusts to the counter. Move the top crust on the wax paper to the side and carefully mound your filling into the crust-lined pie pan.

    While the top crust is on the counter, it is fun to use cookie cutters to make cut outs. I used a simple leaf pattern to make vents in the center. Then I used my remaining pie scraps as leaves to circle around the outer edge of the pie. Get creative, however you garnish the top of your pie really adds to the appeal. The garnish makes for the best presentation BUT it doesn't make for the easiest slicing. If you want just a basic cover to the pie, you can skip this step and simply use a paring knife to cut 3 small vents in the top.

    Before you lay the top of the pie crust on the filling, make your egg wash. In a small bowl, crack your egg and whisk until smooth. Using a pastry brush, brush the outer edge of the pie pan crust and then lay on the top crust. The egg wash helps to glue the two pie crusts together.

    Continue decorating your pie crust, however for every extra layer of crust you lay down (ex: adding a leaf pattern on top) be sure to egg wash to “glue” the pieces down. Use a paring knife to cut any excess off the edge and crimp down the sides to close. You can simply pinch them together, use a fork to press them together or get a lot more creative. Be sure to egg wash the entire finished crust before baking.

    Bake in the center of the oven on the preheated baking sheet. Once the pie goes in the oven, reduce the heat to 375F and bake for 30 minutes (at this point I was seeing color on the top crust but it was a pale tan and the pie was not fully cooked). Rotate the pie at 30 minutes and then cook for another 15-20 (cook until the top crust is a true golden brown). After 50 minutes, I used foil to loosely tent the top crust to stop it from further browning (the color was perfect after 50). Then I finished baking for another 10 minutes until I could see the filling bubbling inside.

    Allow to cool before serving.

    Share This Recipe!

    facebook sharing button Share
    twitter sharing button Tweet
    pinterest sharing button Pin
    email sharing button Email
    sms sharing button Share
    sharethis sharing button Share

    Winter Aurora

    This December we wanted to celebrate the joy of the season with some of our favorite holiday recipes. From the aroma of homemade cinnamon rolls baking in the oven to the familiar delight of decorating crispy, buttery sugar cookies, we want to fill your home with sweet memories and delectable treats.

    Then for your holiday main dishes, we have recipes for roasted beef tenderloin and cheesy scalloped potatoes. These are the ideal recipes to brighten your table, excite your loved ones and to close out the year on a high note. We hope you enjoy eating them as much as we enjoyed preparing them for you. Happy Holidays from all of us at Schumacher and have a Happy New Year!

    Beef Tenderloin with a Black Peppercorn Sauce

    Serves 4

    When it comes to the cold weather months, I love to serve red meat for dinner parties. Tenderloin is a wonderful roast because it is so utterly tender and elegant to serve. This tenderloin is a delightful indulgence that we seasoned with salt and pepper, seared then roasted to perfection. The peppercorn sauce makes for the ideal dipping sauce with flavors of cracked pepper, heavy cream and shallots. For those of you new to cooking tenderloin, a minimal purchase of an instant read meat thermometer takes out any guesswork, allowing you to enjoy the holidays along with your family.


    • 2.5 lbs beef tenderloin
    • Coarse kosher salt
    • Sea salt and freshly cracked pepper
    • 1-2 tablespoons of canola oil

    Peppercorn Sauce:

    • 1-2 tablespoons sherry to deglaze the pan (traditionally Brandy, but I liked the sherry)
    • 1 heaping tablespoon black whole peppercorns, (ground in a mortar and pestle)
    • 1 medium shallot, minced (3 heaping tablespoons)
    • 1 cloves garlic minced
    • 1 ½ cup beef stock
    • ⅓ cup heavy cream
    • 1 tablespoon cornstarch
    • 3 teaspoons dijon mustard
    • 2 tablespoons salted butter
    • 2 teaspoon worcestershire sauce

    Prepare the Beef

    Truss the tenderloin with butcher's twine to keep it tight and together. There are tons of great video tutorials out there if you’ve never done this before. You want to tie up the meat so that it is easier to sear as well as slice once it is cooked.

    Next, generously salt the tenderloin all over with a mix of coarse salt, sea salt and freshly cracked pepper. I do the combination of salts because I love the pop of flavor from the coarse salt but I also love how the sea salt quickly dissolves into the meat, giving you multiple layers of seasoning. Refrigerate your seasoned meat uncovered overnight to develop a great crust. This trick really does help to increase the flavor.

    Cook the Meat

    The next day, preheat the oven to 425F. Leave the meat out on the counter for an hour before you cook it, it should not feel cold to the touch. This is another important step that will really help you to get the right temperature when you cook it.

    Add 1-2 tablespoons of oil to a cast iron pan (you can use a frying pan as well if you don’t have a cast iron) and heat for a minute or two on medium-high. Then add your trussed and seasoned tenderloin to the preheated pan. Sear the tenderloin 2-3 minutes per side in a cast iron until deep golden brown in color. Be sure to sear on all sides, turning until you’ve achieved a nice crust over the entire cut of meat. Transfer the meat to a baking sheet and roast the finished meat for 25-35 minutes until you achieve a temperature of 125F *remember the temperature will continue to rise as it rests (check by inserting the instant-read meat thermometer into the center of the cut). Go for a temperature of 135F if you prefer medium rare with less pink. Allow the meat to rest for 10 minutes before slicing.

    Make the Peppercorn Sauce

    As your meat rests, prepare your peppercorn sauce in your cast iron. Begin by deglazing the pan with sherry (most chefs use Brandy but I had Sherry on hand. I actually loved the flavor so I adapted the recipe). Next, add in the peppercorn, shallot and garlic and saute for about 1 minute until fragrant. Add in the beef stock and bring to a simmer, whisking as you go. Slowly stir in the cream, being sure to keep your heat medium-low and continue to simmer. Whisk your cornstarch with a tablespoon of water in a separate bowl then pour into the sauce to thicken. Then add in the Dijon, Worcestershire and butter. Whisk until the finished sauce is smooth and thickened to your taste (about 2 minutes). Season to taste with salt. Serve your finished peppercorn sauce alongside your sliced tenderloin. Enjoy!

    Share This Recipe!

    facebook sharing button Share
    twitter sharing button Tweet
    pinterest sharing button Pin
    email sharing button Email
    sms sharing button Share
    sharethis sharing button Share

    Cheesy Scalloped Potatoes

    Scalloped potatoes are such a creamy, cheesy wonder of a side dish. I love them because they are browned on top with layers of soft spuds underneath making for layer upon layer of enjoyment. A bonus is that these potatoes are often even tastier when reheated the next day. Enjoy these along with our recipe for tenderloin for a very happy holiday meal.


    • 1 tablespoon butter
    • 2 cups heavy cream
    • 2 cloves of garlic, minced
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon dijon mustard
    • Sea salt and freshly cracked pepper
    • 6 large potatoes, about 3 lbs. (Russet or Yukon Gold)
    • ¼ cup Parmesan cheese
    • ¾ cup grated cheddar cheese

    Make It

    Preheat the oven to 400F and grease your baking pan (9x13 inch casserole dish). Slice the potatoes to ⅛” on a mandoline. Add the heavy cream, garlic, thyme and dijon to a medium-sized saucepan and simmer until thickened, whisking as you go (about 5-7 minutes). Season to taste with salt and pepper.

    Layer half of the potatoes, slightly overlapping on the bottom of your baking dishes. Top with half of the cream sauce and spread to cover. Then sprinkle ½ of the Parmesan and ½ of the grated cheddar to finish the layer. Repeat with the remaining potatoes, the remainder of the cream sauce and the remaining cheeses. Cover the dish with foil and bake for 30 minutes. Uncover and finish baking an additional 25-35 minutes until fork tender. If the potatoes are browning too quickly in the second half of cooking, recover with foil and finish baking until tender. To test for doneness, pull out one potato and cut with a fork (it should easily cut and be tender). Sprinkle with a little extra fresh thyme when fully baked and allow to cool for 10 minutes before serving.

    Share This Recipe!

    facebook sharing button Share
    twitter sharing button Tweet
    pinterest sharing button Pin
    email sharing button Email
    sms sharing button Share
    sharethis sharing button Share

    Classic Sugar Cookies with Royal Icing

    Sugar cookies are such a fun way to get into the holiday spirit. From the joy of making the batter to the excitement of cutting out shapes, these are so delightful to create as a family. I love decorating these cookies for gifts, adding them for surprise lunch box additions and enjoying them as sweet treats to tick off the time until holiday vacation.

    Whether your cookies glow like candles, shine like our signature logo or are classically cute like these pickup trucks with snow covered trees, they will be sure to delight anyone lucky enough to receive them. The royal icing also helps to keep all your sweet touches together.


    • 1/2 cup of softened butter
    • 1/2 cup of sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2 cups of flour, plus extra for rolling
    • 2 teaspoons baking powder
    • ¼ teaspoon salt

    Royal Icing:

    • 4 cups of confectioners sugar
    • 3 tablespoons meringue powder
    • 6-7 tablespoons of warm water
    • Gel food coloring

    Make the Cookies

    Preheat your oven to 375F. In a medium bowl with high sides, cream your butter and sugar with a handheld blender (you can also do this in a standing mixer). It is important that you’re working with softened butter, that is what gets the texture right in this mix. Next, add in the egg and vanilla and mix until combined.

    In a separate bowl, whisk your flour, baking powder and salt. Slowly add in your flour mixture into your wet ingredients. Beat on very low or fold in with a spatula until combined. Form your dough into a large ball.

    Cover your rolling surface with a fine layer of flour and also flour your rolling pin. Flatten your dough into a disc and dust both sides with flour. Roll out until ¼ inch thick (remember your dough will rise because of the baking powder).

    Cover two baking trays with parchment paper and begin to cut out your sugar cookies, laying the finished ones on the parchment. Make sure that no cookies are touching on the trays. Bake about 7-8 minutes until the bottoms are just golden and you may see a glimmer of golden brown on the edges. Cool on a wire rack. Once cool, decorate to your liking with royal icing.

    Make the Royal Icing

    To make royal icing, combine powdered sugar, meringue powder and water and beat in a standing mixer or in a large bowl with a handheld mixer for about 10 minutes (until icing comes together and holds a peak). If your mixture is too watery, add a bit more powdered sugar. If your mixture is too dry, add a bit of water (a teaspoon at a time).

    Separate your icing into bowls and color as desired. I love gel colors because they are so vibrant and offer so many more color combinations. Add decorating tips to piping bags and then add in your colored icing. Pipe the finished royal icing on to your cookies and decorate as you like. I use thin tips to hold the shape then fill in with larger piping tips. You can use fun textures for trees and add any sprinkles or edible glitter you desire. If you’re looking for texture, be sure to make your royal icing a bit more stiff. Allow cookies to completely harden before you store. Enjoy!

    Share This Recipe!

    facebook sharing button Share
    twitter sharing button Tweet
    pinterest sharing button Pin
    email sharing button Email
    sms sharing button Share
    sharethis sharing button Share

    Cinnamon Rolls with Cream Cheese Frosting

    You can win someone's heart with these homemade cinnamon rolls. If you're looking to impress, bake these up to fill your home with the best smells of the season. From the fresh dough, to the cinnamon and brown sugar, down to the buttery cream cheese frosting, these are a delight to the senses. Here's to slow mornings and a home filled with laughter and family.


    • 3/4 cup whole milk
    • ¼ cup granulated sugar
    • 1 package instant yeast
    • 1 large egg, room temp
    • ¼ cup melted butter
    • 3 cups all-purpose flour
    • ½ teaspoon cinnamon
    • ½ teaspoon salt


    • ¼ cup unsalted butter, softened to room temperature
    • 1 ½ tablespoons ground cinnamon
    • ½ cup brown sugar


    • 4 oz. whipped cream cheese, leave on counter as you make to soften
    • ¼ cup softened butter, again left on counter
    • 1 cup powdered sugar, sifted
    • 1 teaspoon vanilla extract

    Make the Dough

    In a medium-sized microwave-safe bowl, heat the milk in the microwave until melted, about 40 seconds. Test it with your finger, it should be warm to the touch not hot (hot will kill your yeast). Add in the sugar and yeast. Then mix in the egg and melted butter.

    Slowly add in the flour, cinnamon, and salt using a spatula until you form a dough. Dust a counter lightly with flour and dust your hands. Knead the dough until it comes together easily and really resembles a smooth, supple, slightly tacky dough (about 5-8 minutes). Add in flour as needed to keep the dough from being too sticky.

    Preheat the oven to 200F. Transfer the dough to a lightly oiled bowl and cover with a slightly damp tea towel. Place another pan filled with some water underneath the rack of your rising dough (to create a great environment for your yeast). Turn off the oven and let it rise until doubled in size (45 minutes-1 hour).

    Pull out the finished dough. Flour your counter again and also flour your rolling pin. Roll out your dough to 15x9” in a rectangle shape. Top with the softened butter, brown sugar and cinnamon. Generously butter a baking dish (1 use a 10” pie pan). Roll up the dough tightly and place seam down. Cut into 9 (large) even pieces.

    Preheat the oven to 200F. Place the rolls in a lightly greased 10 inch pie pan. Turn off the oven once more and let the rolls rise in the oven once more for about 45 minutes, again covered with a damp tea towel.

    Remove the buns in the oven and remove the tea towel. Preheat the oven to 350F. Once the oven is heated, bake the cinnamon rolls for 20-25 minutes or until golden brown. Remove from the oven and allow to cool as you make the icing.

    Make the Icing

    Mix the cream cheese, butter, powdered sugar and vanilla together in a large bowl with a beater until smooth and lump free (I sift the powdered sugar for this reason). Use a cake spatula or knife to frost this icing over warm rolls. Enjoy!


    These also freeze very well if you’re looking to make them in advance. I would hold off the icing until you’re ready to serve however.

    Share This Recipe!

    facebook sharing button Share
    twitter sharing button Tweet
    pinterest sharing button Pin
    email sharing button Email
    sms sharing button Share
    sharethis sharing button Share

    Recipe Disclaimer

    Schumacher Chevrolet and our spokesperson (collectively "SC") in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

    The recipes presented are intended for entertainment and/or informational purposes and for use by persons having appropriate technical skill, at their own discretion and risk.


    The recipes are prepared at our own risk, SC assumes that should you desire to follow the recipes in this website, you are doing so "at your own risk". SC shall not be liable, or responsible and does not assume obligation for:

    • Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
    • Misinterpreted recipe
    • Domestic accidents, including but not limited to fires in your kitchen, a cut finger or flour-covered kitchen countertop.
    • Please be aware that our recipes may contain common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.  Please be advised that baked goods may contain or come into contact with peanuts, tree nuts or other allergens.

    SC makes no warranties, express or implied, for the outcome of your food experiments.

    Remember: cooking is very subjective. We might use different brands of the same ingredients. Our ovens might have different temperatures. Our cooking abilities might be at different levels. Before trying a new recipe, read and re-read the recipe. Make sure you're not allergic to any of the ingredients. Use the right amounts and tools. What you decide to do with the recipes here is your responsibility. Put another way, you may not achieve desired results due to variations in elements such as ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. You should always use your best judgment when cooking with raw ingredients such as eggs, chicken, or seafood and seek expert advice before beginning if you are unsure. You should always take care when using sharp knives or other cooking implements. To ensure the safety of yourself and others, be aware of heated cooking surfaces while cooking. Please review all ingredients prior to trying a recipe in order to be fully aware of the presence of substances which might cause an adverse reaction in some consumers. Recipes available on the Website may not have been formally tested by us or for us and we do not provide any assurances nor accept any responsibility or liability with regard to their originality, quality, nutritional value, or safety.

    Additional Disclaimers:

    1. Please be advised that this site is not utilizing a professionally trained chef. Rather, we are sharing the recipes of a home chef and recipe developer who likes to cook, bake and share culinary creations with others.
    2. Unless otherwise stated, the recipes on this website are SC's creations or inspired by recipes, dishes, history or stories. The recipes may or may not have been tried and tested, but any recipes used from this site by anyone is at their own risk. Therefore, while care has been taken to provide readers with accurate information, users are advised to use their discretion before using the information on this website.
    3. SC assumes no responsibility or liability for any consequences resulting directly or indirectly from any action or inaction taken as a result of following information contained on this site or in any linked materials. SC does not accept any legal liability or responsibility for any injury, loss, or damage incurred by the use of, or reliance upon, or interpretation of any information contained on this site or in any linked materials. Therefore, readers are to use their discretion should they choose to cook and/or consume the dishes made from recipes found on this site.
    4. We encourage you to share the recipes or stories with others through social media accounts (such as Facebook, Instagram, Pinterest, Twitter, LinkedIn or any other Social Media). Should you choose to share, kindly credit the recipe/story to #schumacherchevy and Schu life and include a clear and clickable link back to the original recipe/story on the same. For example, "This recipe for [Name of the Recipe] is from Schumacher Chevrolet." and then provide the clickable link that takes readers back to the original recipe on Schumacher Chevrolet's website and please do so without changing any information whatsoever in the recipe or the original story.
    5. The recipes on this site are for the personal use of the home cook only and are NOT for commercial purposes. "Commercial" is defined as making money from the sale of a product.
    6. These terms and conditions are subject to change at any time with, or without, notice.

    Thank you for visiting Schu life! Don't forget to have fun!!