Recipe Blog

Hot Little Suppers

Oatmeal Cream Pies

Posted by Callies Biscuits on

When Sean Brock opened up his now famous restaurant, Husk, in Charleston, one of the first desserts on his menu was an oatmeal cream pie. His opening happened to be close to my daughter, Cate's, birthday. Inspired, I decided to make and send oatmeal cream pies to her class for her birthday instead of cupcakes.

Just the idea of "cream filling" is thrilling for children -- and for anyone who ever was a child. The oatmeal raisin cookies were as soft as Levain Cookies and the cream pie filling was finger-licking delicious. The pies were a huge, yummy, gooey, hit in Cate's classroom! 

You can roll the cream sides in sprinkles or chocolate chips. This is another recipe that's fun to experiment with and create variations using different kinds of cookies and garnished for the cream filling. You can also use store-bought cookies or refrigerated-dough cookies. A stand mixer is good for this recipe.

*Makes 4 dozen cookies and 3 cups filling.

Oatmeal Cream Pies

Oatmeal-Raisin Cookies

    - 10 tablespoons (1 1/4 sticks) butter - 3/4 cup firmly packed light brown sugar - 1/2 cup white sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon kosher salt - 3 cups uncooked rolled oats (quick or old fashioned) - 1 cup raisins - 1 cup chocolate chips

Cream Pie Filling

    - 2 cups powdered sugar, sifted - 1/2 pound (2 sticks) butter, at room temperature - 1 (16-ounce) container marshmallow creme - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - Pinch of Kosher salt - Garnish (optional): sprinkles or mini chocolate chips

Make the Cookies:

    1. Preheat the oven to 350 F 1. beat the butter, brown sugar, and white sugar together with an electric mixer until creamy, 6 to 8 minutes. Mix in the eggs and vanilla. 1. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Add to the butter mixture and mix well. Add the oats. Mix well. Fold in the raisins and chocolate chips. 1. Drop by the tablespoon on ungreased baking sheets, 1/2 inch apart. Bake 8 to 10 minutes, until the cookies are light golden brown.

Make the Filling:

    1. While the cookies are cooling, make the filling. 1. Beat the sugar, butter, and marshmallow creme with an electric mixer until well blended. Mix in the vanilla, cinnamon, and salt. 1. Spoon the filling onto the flat side of half the cookies. Top each with another cookie and squeeze gently. 1. Roll the edges in sprinkles or chocolate chips, if you'd like. Store in an airtight container.
"For the birthday pies, I wrapped each one in parchment paper, then gathered the paper on top and tied it with a pretty ribbon. Fast-forward to 2020 and Cate is taking these cookies and more and created a little business! I am so proud of Cate's Cookies." ~Carrie

Mother's Day Fried Green Tomatoes

Posted by Callies Biscuits on

It's no surprise that I love working in the kitchen with my girls, so in preparation for Mother's Day, my daughter Cate and I made these tasty fried green tomatoes. If you're from the South, this recipe should be a bit familiar to you. I'm here to spread the southern tradition for those who may not know (or have not tasted) this delicious southern treat! It's truly as easy as 1, 2, 3 – so have your kids join in the fun. I always top my fried green tomatoes with a bit of pimento cheese. Try our fiery pimento cheese for an added kick! 

Happy Mother's Day, y'all! 

Fried Green Tomatoes


    - 3 firm green tomatoes, cut ½ inch thick - 1 cup all purpose flour - 1 cup buttermilk - 2 eggs - ½ cup cornmeal - ½ cup breadcrumbs - ¼ cup finely grated parmesan - ½ teaspoon cayenne pepper - ½ teaspoon paprika - ½ teaspoon ground mustard - 2 cups oil or bacon fat (Carrie uses a mixture of both) - Salt and Pepper to taste


    1. Heat oil in a cast iron skillet to medium high heat. 1. While the oil is heating create your dipping station. In one bowl add the flour and season it with salt and pepper. In the second bowl add the buttermilk, two eggs, salt and pepper. Whisk to mix all together. In the third bowl mix together the cornmeal, bread crumbs, Parmesan, cayenne, paprika, ground mustard, salt and pepper. 1. Carefully dip each tomato slice into the flour mixture, then dip into the egg mixture and then into the breadcrumb mixture. Gently shaking off any excess. 1. Gently place the tomato slices into the oil. Only do 3 or 4 slices at a time, you don’t want to overcrowd the pan. 1. Cook for two minutes on each side or until golden brown. 1. Remove from pan and place on a wire rack or paper towels. Sprinkle a touch of salt on each slice right as they are removed from the oil. 1. Serve immediately and enjoy!

      "I like my fried green tomatoes with pimento cheese on top! Happy Mother's Day, y'all!" ~Carrie

      Pork al Pastor

      Posted by Callies Biscuits on

      I've always had a little food obsession with the flavors of Mexico. My family and I just arrived home from our third vacation to the flavorful country. On these vacations, a reoccurring theme is to stroll the streets and sniff out the best al pastor tacos. Seriously – the smells are to die for! 

      Each year upon my return home, I have attempted to match the mouth-watering taste that the locals achieved but I just couldn't master it using traditional skewers (or without buying an expensive machine). After this vacation, I did my research and found that Serious Eats may have had the answer I've been drooling over for years! They contained the meat in a pineapple. Though I've never loved the taste of pineapple, I'm always forcing myself to explore new flavors and man– did this one win me over! Assemble, cook in the oven, slice, and serve. It's that easy! 

      See all the Mexico family fun on my Instagram highlight! 


      Pork al Pastor

      Pork al Pastor Ingredients

        - 3 pound pork butt - 1 tablespoon chili powder - 1 tablespoon cumin - 1 tablespoon paprika - 1 tablespoon oregano - 1 teaspoon cayenne pepper - 1 tablespoon salt - Fresh cracked pepper - 6 cloves garlic, minced - ½ cup apple cider vinegar - 1 cup fresh squeezed orange juice (about 4-5 oranges) - 1 whole pineapple - Cilantro for garnish - White onion for garnish - 4 wooden skewers

      Chile de Arbol Salsa Ingredients

        - 1 (3 ounce) bag dried Chiles de Arbol, stems cut off and seeds removed - 1 onion, diced - 5 cloves garlic, minced - Juice of one lime - 1 tomato, diced - ½ cup apple cider vinegar - ¼ cup olive oil plus 1 tablespoon; divided - ¼ cup water

      Pork al Pastor Instructions

        1. In a bowl mix together the chili powder, cumin, paprika, oregano, cayenne, salt and pepper. Set aside. 1. Cut the pork butt into ½ inch slices and then cut those slices in half. 1. Place the sliced pork into a gallon ziplock bag. Add the spices to the pork and coat all of the pieces using your hands. 1. Add in the garlic, vinegar and orange juice. Seal bag and gently shake to make sure everything is mixed together. 1. Marinate in the refrigerator for at least 4 hours or up to 24 hours. 1. Preheat oven to 375°F. Remove your oven racks except for one. Place the one rack on the lowest setting. 1. Cut the pineapple leaving about 3 inches on the bottom and the top. Cut the middle part of the pineapple into 2- inch pieces, reserving half for serving and the other half for threading onto the skewers with the meat. Reserve the pineapple top for serving. 1. Turn the bottom of the pineapple flat side down. Place the 4 skewers in a square shape into the pineapple. 1. Thread each slice of meat onto the skewers and continually push down the meat into the pineapple. Alternate threading the meat and the pineapple pieces. Making sure to divide the meat and pineapple evenly onto the skewers so the pineapple stands up straight while it cooks. 1. Place the pineapple into a deep roasting pan. Line foil around the pineapple so it does not tip over. Bake for 2 to 2 ½ hours or until an inserted meat thermometer reads 165°F. After the pork has been cooking for one hour, place foil on top of the meat so it does not burn. 1. Once the meat is done, remove from oven and let cool slightly. Place on a platter. Add the pineapple top back on top of the pork. Shave the meat with a knife off the pineapple. 1. Serve with the reserved pineapple chunks, cilantro, onions and my Chile de Arbol Salsa and Enjoy!

      Chile de Arbol Salsa Instructions

        1. Heat a sauté pan to medium heat with one tablespoon olive oil. Add in the onion and garlic and sauté until tender, about 5 minutes. 1. Add in the chiles and cook for another 5 minutes. Remove from heat and let cool. 1. Add the cooled chile mixture into a blender along with the remaining ingredients. Blend until smooth. 1. Pour into a small bowl and serve alongside the Pork al Pastor. 1. Enjoy!
      "This recipe takes you right back to Mexico! Just add the margarita!" ~Carrie

      French Onion Soup

      Posted by Callies Biscuits on

      It's that time of year where you drive to work with the heat on and you leave with the air conditioning on! I think every true southern knows that it isn't quite spring until the temperatures stabilize in the hight 70's! Until then, we are keeping the chilly days warm with this French Onion Soup. 

      I love making this soup because it brings back great memories. A family friend of mine was looking for cooking and baking lessons for her two 12-year old granddaughters. I, of course, jumped at the opportunity to teach these sweet girls how to make a meal from scratch. We prepared french onion soup with biscuit croutons and a shortcake cobbler for dessert. The girls each made their own pot so they could really get the hands-on experience. They also took notes in their personalized "cookbooks". At the end of the class, they had a full meal to feed their family for Sunday supper! 


      French Onion Soup


        - 1 white onion, sliced - 1 red onion, sliced - 2 yellow onions, sliced - ¼ stick salted butter - 4 cloves garlic, minced - 1 tablespoon sugar - 1 bay leaf - Salt and pepper to taste - 2 tablespoons flour - ½ cup red wine - 5 sprigs fresh thyme, tied in kitchen twine - 1 quart beef stock (or vegetable stock if vegetarian) - ½ cup water - Parmesan rind - 1 cup Gruyere cheese, grated - 6 biscuits (Callie’s of course!) - Fresh parsley for garnish


        1. Heat a dutch oven or large pot to medium heat. Add the butter. 1. Once the butter has melted add the onions, garlic, sugar, bay leaf, salt and pepper. Cook onions for 40-45 minutes or until cooked and tender. 1. Once the onions have cooked add in the flour and stir to coat. 1. Add in the red wine and cook for 5 minutes or until the wine has cooked out. 1. Add in the fresh thyme, beef stock and water. Cook on medium low heat for 30 minutes, stirring occasionally. 1. Preheat your oven broiler to high heat. Line a baking sheet with parchment paper. 1. Slice the biscuits in half. Place them on the baking sheet. Top biscuits with the grated gruyere and broil for 2-3 minutes or until cheese has melted and crisped. Watch carefully not to burn. 1. Serve the soup in bowls and place the cheesy biscuits on top. Garnish with fresh parsley. 1. Eat immediately and enjoy!

          "Take this recipe and spend an afternoon in the kitchen with the kids – you won't regret it!" ~Carrie

          Frozen Arnold Palmers for The Masters

          Posted by Callies Biscuits on

          It's that time of year again... the azaleas are blooming, warm weather is upon us, and the Masters Tournament is in full swing! With Charleston just a short three-hour drive from Augusta, Georgia, this time of year has us feeling extra inspired. Whether you are an avid golf fan who knows all the statistics, or if you're just looking for an excuse to throw a great cocktail party, we have the recipe for you! 

          These fool-proof frozen Arnold Palmers make the perfect Masters weekend treat. Keep things easy and breezy with a simple cheese board including our fiery pimento cheese, pickled okra, pecans, and cheese crisps

          Frozen Arnold Palmer


            - Sweet Tea: We recommend Carrie’s homemade recipe in our cook book! - Lemonade - Rum - Fresh Mint - Lemon Slices - Turbinado Sugar for garnish


            1. Take a lemon slice and rub it all around the rim of your glass. 1. Roll the glass in Turbinado sugar, then set aside.
            1. In a blender, mix 1/3 part sweet tea, 1/3 part lemonade, 1/3 part rum, fresh mint and ice. Blend until well combined.
            1. Pour frozen Arnold Palmer into the sugar rimmed glass. Serve with a lemon wedge and extra fresh mint and Enjoy!!

              *Non alcoholic Arnold Palmer: mix equal parts iced tea and lemonade