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! 

                   

                   


                          Homemade Valentine's "Pop-Tarts"

                          Posted by Callies Biscuits on

                          final poptarts

                          Pop-tarts were one of my top 5 favorite kid foods. I would beg for them at the grocery store! There is something about the delicious fruit-filled pastry that I couldn't get enough of. Especially when toasted...so warm and buttery, a bit salty yet sweet... my mouth is watering.

                          I have always loved Pop-tarts but honestly, I refuse to buy them for my girls! I know, I know, but they are full of artificial sugar and so addictive it is better that we don't have them in the house.

                          This Valentine's Day we are going to make a super simple version of Pop-tarts together! 

                          step 1 step 2  step 3 step 4

                          Homemade Blackberry Pop-Tarts

                          You'll Need

                            - 1 box (2 sheets) frozen puff pastry thawed according to package directions. - Flour for dusting - Callie’s Blackberry Jam - 1 egg white beaten - For the Glaze: - 1 cup powdered sugar - 2 to 3 tablespoons milk - 1 teaspoon vanilla extract

                          How To

                            1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. 1. Lightly flour your working space and cut each sheet into 6 rectangles. 1. Evenly fill half of the rectangles with a heaping tablespoon of jam. Carefully spread it around making sure to leave a ½ inch border (so the jam won’t ooze out). 1. Gently use your finger and wet the edges of the pastry. Lay the remaining 6 rectangles over the filling and seal the edges by crimping with the back of a fork. *Dip the fork in water if it sticks to the dough* 1. Place on the parchment lined baking sheet. Don’t overcrowd because these will puff up! Use two baking sheets if needed. 1. Brush each top with the egg white. 1. Bake for 15-20 minutes or until pop tarts are golden brown. Remove from oven and let cool slightly. 1. While the pop tarts are cooling make the glaze. In a small bowl whisk together the powdered sugar, milk and vanilla. Whisk until smooth. If it is too thick add a touch a milk, if too thin add more powdered sugar. 1. Drizzle the glaze all over the pop tarts. Top with sprinkles if desired. Allow to set at room temperature and Enjoy!

                              "I am hoping that maybe my girls can whip up a batch and pamper me with breakfast and coffee in bed. Now that is true love!"~Carrie