Grandmama's Classic Squash Casserole
Posted by Callies Biscuits on
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
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
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!