Recipe Blog

Hot Little Suppers — Holiday

Grandmama's Classic Squash Casserole

Posted by Callies Biscuits on

My entertaining style is relatively relaxed and informal and even simple. But that doesn't mean I'm not a control freak about it. Especially for these holiday meals. The menu is everything to me, and I make the same thing every year: the family dishes that have been passed down embody the holidays for me. It really isn't Thanksgiving without Grandmama's squash casserole. And if I have to go somewhere else for the meal, I'm either taking it with me, or fixing it for myself to have at home later that day. 

Grandmama's Classic Squash Casserole

Ingredients

    - 6 tablespoons (3/4 stick) butter: 2 tablespoons melted, 4 tablespoons cut in bits - 4 or 5 yellow squash (1 1/2 to 2 pounds) - 1 cup chopped yellow onion - 4 large eggs - 3/4 teaspoon kosher salt, or more to taste - 1/8 teaspoon freshly ground black pepper, or more to taste - 2 cups whole milk - 1 pound Monterey Jack cheese - 1 cup dry breadcrumbs or crushed crackers (such as Ritz or Waverly Wafers) - Makes 8 servings

Instructions

    1. Preheat the oven to 350°F. Brush a 2- quart casserole dish with the melted butter. 1. Slice the narrow neck of the squash into rounds. Cut the fatter bodies into quarters and chop. 1. Combine the squash and onion in a saucepan with just enough water to cover, and simmer 5 to 7 minutes, until the squash are tender. Drain well in a colander. 1. Beat the eggs in a large bowl with the salt and pepper. Stir in the milk and cheese and mix well. Add the squash and mix. Pour into the casserole dish. Top with the breadcrumbs and dot with the remaining 4 table-spoons butter. 1. Bake 30 to 45 minutes, until the top is lightly browned and puffed.


      Savory Thyme Butter

      Posted by Callies Biscuits on

      The best thing about this savory topping is that you more than likely already have these ingredients in your kitchen, and whipped butter is so versatile. Try this savory butter on bagels, steaks, and baked potatoes. You can shape the butter into a log, wrap it in plastic, and freeze to keep on hand for those holiday appetizers, or even as a post holiday dinner snack. 

      Savory Thyme Butter

      Ingredients

        - 8 tablespoons (1 stick) butter, at room temperature - 1 clove garlic, minced - 2 tablespoons minced green onion (1 onion, white and green parts) - 1 teaspoon minced fresh thyme, or more to taste - Kosher salt and freshly ground black pepper (more than you think you'll need) - Makes about 2/3 cup

      Instructions

        1. Combine all the ingredients in a bowl with a rubber spatula, or whip with a handheld mixer. 1. Transfer to a ramekin, cover with plastic wrap, and store in the fridge, or roll into a log on plastic wrap and freeze until ready to use.


          Thanksgiving Prep Checklists

          Posted by Callies Biscuits on

          Here in the palmetto state, we know two things: a good biscuit recipe is a secret weapon in every southerner’s kitchen, and family always comes first! I named my handmade biscuit company after my mom, Callie, back in 2005. 15 years later, I am a mom to three with a passion for holiday gathering. So much so, that I make a commitment every year to spend the weeks leading up to Thanksgiving collecting food for family recipes from purveyors across the state. Get the scoop inside my lowcountry life, as I share my secrets to preparing for Thanksgiving in South Carolina here on @discover_sc every Friday! 


                  Things To Do With Leftover Turkey

                  Posted by Callies Biscuits on

                   

                  Here in the south, we know that nothing goes to waste. Here are my favorite things to do with leftover Thanksgiving turkey: 
                  I use this turkey stock to make my cornbread dressings, I steam my rice in it, make gravy with it, and I always cook my green beans in it. The flavor that the turkey stock adds is absolutely phenomenal!
                  Turkey Salad is an inspiration from my Nantucket days and being nostalgic for Something Natural sandwiches. Use the turkey meat from a batch of stock and have lunch for a week! 
                  This recipe is super easy. Take the strained stock and add the below ingredients and let it simmer. Perfect for warming up on a chill evening! 

                   

                   


                          Mama's Cream Cheese Pie

                          Posted by Callies Biscuits on

                          During our last move, I found this recipe tucked in one of my old books. I guess I had been using this recipe as a bookmark! There is something so nostalgic about seeing my Grandmother's, Mama as we called her, handwriting.

                          I'd been meaning to make this for a while. Of course, I started thinking, "How can I make this my own?" I decided to make a shortcake pie crust and it was sinful. While researching other cream cheese pies, I noticed many of them called for a topping. This sour cream topping from Food Network was exactly what I was looking for. A couple of changes were added but the final is a perfect holiday, or anytime, dessert!

                           

                          Cream Cheese Pie

                          Shortcake Pie Crust Ingredients

                            - 5 to 6 leftover buttermilk biscuits (1 1/2 cups crumbs) - 4 tablespoons melted butter - 1/2 teaspoon vanilla

                          Pie Filling Ingredients

                            - 9 ounces cream cheese, softened - 1/4 cup heavy cream - 3 eggs, room temperature - 1 cup sugar - Juice and zest of 1/2 lemon - 1/2 teaspoon vanilla - pinch of salt

                          Sour Cream Topping

                            - 1 cup sour cream - 3 tablespoons sugar - 1 tablespoon vanilla

                          Instructions

                            1. Preheat oven to 375°F. 1. In a food processor, pulse the biscuits into crumbs. Add in melted butter and vanilla. Pulse until combined. 1. Pour out into a pie dish and press the crumbs evenly over the bottom and the up the sides. 1. Bake for 10 minutes and remove from oven. Let cool completely. 1. Reduce the oven temperature to 350°F. 1. While the crust is cooling, make the pie filling. 1. Using a stand mixer or hand held, beat the cream cheese and sugar together until well combined. Add the heavy cream, lemon zest and juice, vanilla and salt. Mix until combined. Add the eggs and beat until smooth and creamy. 1. Pour into cooled pie crust and bake for 30 minutes or until the center is no longer jiggly. 1. Refrigerate for three hours. 1. In a small bowl, mix together the sour cream, sugar and vanilla. 1. Just before serving, top the pie with the sour cream mixture. Enjoy!
                          "I treasure the recipes passed down from my family. Both of my grandmothers were amazing cooks. My mom is fabulous as well. I hope I am living up to the women before me!" ~Carrie

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