Holiday Recipes for Your Winter Island Vacation


One of the best parts of the holidays is the ever present aromas of delicious cookies baking in the oven, festive drinks for all, and big family meals where everyone is in the kitchen helping in one way or another. Some people may think that this little magical element is lost when you leave home for Christmas, but with a vacation rental property, that is simply not the case! Every one of our wonderful homes and villas has a fully equipped kitchen perfect for you and your loved ones to make even more memories creating new, fun recipes, and devouring all of your creations! On Hilton Head Island, the holidays have an island twist from string lights in palm trees, to sand rather than snow– so we thought we would give you some new recipes to try as well. Who knows, maybe you’ll find a new tradition here on the island with us, Beach Properties of Hilton Head!


Cranberry Apple Cider Sangria:


The weather doesn’t get too extreme on Hilton Head Island, so although hot chocolate and spiked hot cider are great, you won’t need to rely on a hot drink to keep your hands warm while strolling the beach here! We love the idea of the red cranberries and green apple for a fun colored drink to garnish any meal with a holiday flair. Here’s a simple recipe that yields 8 cups of this delicious drink!

  • 1 750 ml. bottle red wine
  • 3 cups apple cider (non-alcoholic or alcoholic)
  • 1 cup unsweetened cranberry juice
  • ½ cup Triple Sec or other orange liqueur
  • ½ cup honey* (or ½ cup simple syrup, made by heating equal parts of sugar and water over medium heat until dissolved)
  • 1 cup fresh or frozen cranberries
  • sparkling water to top off
  • 1 cup freshly diced red and/or green apple cubes
  • cinnamon sticks for garnish
  1. Combine red wine, apple cider, cranberry juice, orange liqueur and honey (or simple syrup) in a large pitcher.
  2. Add cranberries and diced unpeeled apples.
  3. Serve over ice, if desired, filling glasses ¾ full and topping off with some sparkling water.
  4. Garnish with a cinnamon stick and a straw.


Crispy Prosciutto Wrapped Asparagus:


 Keeping with the red and green color scheme, we have a delicious appetizer or side that would make even someone who doesn’t like asparagus reach for seconds! The savory, salty prosciutto pairs perfectly with the asparagus, plus wrapping the prosciutto around the asparagus would be a great job to give the kids for a fun and safe way to help out!


  • 6 ounces sliced prosciutto, halved horizontally
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil


  1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
  2. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
  3. Serve immediately.


White Chocolate Peppermint Oreo Bark:


What’s the holidays without sweet treats?! Peppermint bark is always a crowd favorite, and we love the cookies and cream addition to this recipe with Oreos incorporated! This is another simple recipe that has tons of potential for little helpers to feel like they have a big role in the creation of this dessert!

  • 20 ounces white chocolate morsels
  • 16 Oreos, roughly chopped
  • ⅓ cup crushed peppermint candy canes
  1. Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.
  2. Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
  3. In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn’t burn.
  4. Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
  5. Top white chocolate with crushed Oreo cookies.
  6. Place pan in refrigerator for 10 minutes to harden.
  7. As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
  8. Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
  9. Sprinkle crushed candy canes over top of chocolate.
  10. Place into the refrigerator for 15 minutes to harden completely.
  11. Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
  12. Break into pieces by hand or using a knife.


Hopefully these fun recipes have inspired you to look into some new recipes to make alongside your traditional ones, or maybe it even made you want to start a new holiday tradition all together in Hilton Head. If so, head on over to our website and check out the myriad of homes, condos, and villas that we have to offer! 

A Coastal Thanksgiving

A Coastal Thanksgiving (1).png

Thanksgiving is an awesome time to take a vacation to Hilton Head Island with your family and be thankful for each other as well as the views you can enjoy of the beach! Beach Properties of Hilton Head has many homes that can accommodate bigger groups of people, with some homes having 7 bedrooms! Another perk of staying in a vacation rental home as opposed to a hotel, is that you don’t have to give up the tradition of cooking all day with your family at home, as all of our homes and villas have fully functional and fully equipped kitchens with everything you would need to make an amazing turkey dinner– aside from the groceries of course! Here is some southern Thanksgiving recipe inspiration to add a little island twist to your traditional dinner– who knows, maybe you can make a new tradition here in Hilton Head!

Shrimp and Grits Thanksgiving Dressing:img_9640

A little twist on your average stuffing that is sure to wow your family! Everyone loves a good lowcountry Shrimp and Grits, so why not incorporate it into Thanksgiving dinner!?


  • 1 pound peeled, medium-size raw shrimp
  • 3 cups chicken broth
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
  • 1 cup uncooked regular grits
  • 1/2 cup butter
  • 3 large eggs, lightly beaten
  • 1 red bell pepper, diced
  • 1 cup fine, dry breadcrumbs
  • 1 cup chopped green onions
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 325 degrees. Devein shrimp, if desired.
  2. Bring broth, salt, and ground red pepper to a boil in a large saucepan over medium-high heat.
  3. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed then remove from heat.
  4. Stir together eggs, bell pepper, breadcrumbs, green onions, and parmesan in a large bowl.
  5. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly.
  6. Stir in shrimp until well blended.
  7. Pour grits mixture into a lightly greased 11-x 7-inch baking dish.
  8. Bake at 325 degrees for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.


Bourbon Pecan Pie:Screen Shot 2016-11-08 at 11.52.31 AM.png

Is your mouth watering yet? Pecan Pie is a southern staple and a great addition for one of your many Thanksgiving dessert options! This Bourbon Pecan Pie adds an extra southern kick– perfect for a post-turkey dessert!


  • 1 Pie Crust
  • 1 Cup Brown Rice Syrup
  • 2/3 Cup Light Brown Sugar
  • 2 Tbs Unsalted Butter, room temperature
  • 1 Tbs Molasses
  • 1/4 Cup Bourbon
  • 1 1/2 tsp Vanilla Bean Paste or Extract
  • 1 1/2 Cup Pecan Halves
  • 3 Eggs, room temperature, beaten


  1. In a small sauce-pot on medium low heat mix the brown rice syrup and sugar. As the mixture starts to bubble around the edges, whisk so that the sugar dissolves. Do not let this mixture come to a boil. Remove from heat and add the butter, molasses, bourbon and vanilla. Whisk to mix. Set aside to cool to room temperature.
  2. Preheat oven to 325F.
  3. Toast the pecan halves for about 10-12 minutes until lightly toasted. They’ll toast further as the pie bakes.
  4. Arrange the pecans in the bottom of the pie, in an even layer with tops up.
  5. Once the brown rice syrup mixture has come to room temperature, add the eggs and whisk until ingredients come together.
  6. Gently, pour the sugar-egg mixture over the pecans.
  7. Bake for 45-50 minutes turning 1/2 way through baking. It’s done when the center is just set but still slightly soft. If the crust starts to get dark, place a crust protector over the top of the pie or use foil to cover the edges.
  8. Remove from the oven and allow to cool overnight so that the custard has time to set. Cover when completely cool and store at room temperature for up to three days.
  9.  We recommend serving this up warm with some vanilla bean ice cream on top!



If these recipes have you dreaming of a Thanksgiving getaway head over to our website and book your families Thanksgiving Beach Vacation today!


BBQ Beach Vacation

The lazy days of summer are here, and even though you are on vacation , you still have to eat.  Perhaps one of the best reasons to stay in a Hilton Head Vacation Rental is the ability to cook your own meals!  I know, I know…many of you are saying “But I am on vacation!!”.  While there are over 250 restaurants on the Island to choose from, sometimes it is much more relaxing to enjoy a casual meal around the pool or in the comfort of your vacation rental.

Summers are for barbecuing, and each of the homes and many of the villa complexes represented by Beach Properties of Hilton Head have a BBQ grill.  What a perfect combination for a great vacation meal!  While hamburgers, hot dogs, and chicken are the usual choices for barbecuing, we thought we would share with you some of our favorite “out of the box” go-to meals on the grill.

  1. Mexican Street Corn:


If you think you like corn on the cob- you are about to KNOW that you LOVE Mexican Street Corn. This is a little variation to the classic and it makes all the difference. With a layer of mayo slathered on the slightly charred kernels of your grilled corn, rolled in a chili powder, garlic powder, salt, and pepper mixture, then topped with Cotija cheese (or parmesan) and fresh cilantro, this corn is out of this world. Oh! And dont forget to serve with lime wedges to squeeze on top!

Here’s the full recipe and instructions!

  • 3 ears sweet corn
  • 3 tablespoons mayonnaise
  • ¼ teaspoon garlic powder
  • ½ cup cotija cheese, crumbled (or fresh grated parmesan)
  • 3 tablespoons cilantro, chopped
  • ½ teaspoon chili powder
  • 1 lime, quartered
  1.  First remove the husks from the corn (You’ll like the pretty charred grill marks), and slather on some olive oil and a little salt and pepper. Place the corn cobs right onto the grill and occasionally turn them as you notice the kernels browning, so that the entire cob is evenly cooked.
  2. Typically the corn takes around 20-25 minutes to full cook. Once you notice the kernels have browned on all sides and the kernels feel softer, remove the cobs and head inside to make your toppings mixture.
  3. Take some of the mayonnaise and spread it on the cob so that it evenly coats it with a thin layer. Then, on a baking sheet mix the dry ingredients (chili powder, garlic powder, salt, pepper) and have them spread evenly on the baking sheet. Roll each cob in the dry mixture and then top with the grated cheese and cilantro!
  4. To serve we suggest a lime to squeeze on top to really accent the amazing flavors!

2. Grilled Portabella Mushrooms:


So… That may look like a burger on the grill, but it’s really a portabella mushroom! Whether you need a vegetarian option on burger night, a lighter option, or just love trying something new– these are for you! The best thing about portabella mushrooms on the grill is all of the variations there are– whether throwing some cheese in the cap, or maybe a vegetable medley, these are versatile and delicious!

Here’s the recipe!


  • 4 Large Portobello Mushrooms
  • 1/4 cup Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • 4 Cloves Garlic, minced
  • 1/2 Teaspoon Fresh Ground Pepper
  • 1/4 Teaspoon Salt


  1. In a large bowl combine the balsamic vinegar, olive oil, minced garlic, black pepper and salt.Then using a spoon lets prep the mushrooms.  Remove the “gills” from the mushrooms, if that’s how you prefer them.  Using the spoon gently scoop out the “gills” and discard them; rinse the mushroom then place in the marinade.
  2. Allow the mushrooms to marinate for 30 minutes, or more or less depending on how much time you have– the longer they’re in there, the more flavor!  Preheat the BBQ to medium high heat; remove the mushrooms from the marinade and place them on the grill.  Grill for until they are soft and tender approximately 5 minuets on each side.
  3. Remove from the grill and do with them as you please! You can throw them on a bun with lettuce, tomato and onions like a burger, slice them and toss them in a salad, or make them a side to whatever else you make!

3. Cinnamon Sugar Grilled Peaches:


Most people may immediately think of Georgia when they think of peaches, but South Carolina is actually the number one peach producer in the country! This means lots and lots of fresh, juicy peaches, during the summer! This recipe is like an easier version of peach cobbler without all of the hassle!

Here’s the recipe!


  • ¼ cup (1/2 stick) salted butter, at room temperature
  • 1 Tbsp. + 1 tsp. granulated sugar
  • ¼ tsp. cinnamon
  • 4 ripe, yellow-flesh peaches, halved and pitted
  • vegetable oil


  1. In a small bowl, whip the butter with a spatula until smooth. Add the sugar and cinnamon and mix well.
  2. Preheat your grill on medium-high heat.
  3. Lightly slather the peaches with the oil and place face-down on the grill. Cook until the tops are slightly softened when you touch them. There’s no need to move them or check them, just wait until those tops are slightly soft! Pretty grill marks are also a plus!
  4. Remove the peaches from the grill and top with a dollop of the cinnamon butter.
  5. Serve warm, and enjoy! (You could also add some vanilla ice cream to make this dessert even MORE amazing!

Hopefully these unique grill recipes have inspired you– or maybe even made you a little hungry! Let us know if you make any of these and send some photos of your amazing dishes! Plus, if these had you dreaming of a little grilling with an ocean view, head over to our website to find your next great vacation home!


Enjoy the End of the Summer Crops!

eat fresh buy local

Run to the nearest Farmer’s Market and gather up the last of the summer crops! It will all be over soon and before you know it, you will be longing for some fresh tomatoes, corn, okra and white acre peas.
One of the best end of the summer dinners is Corn and Tomato Salad topped with bacon, blue cheese crumbles and grilled shrimp. Serve it with a hunk of sourdough baguette.

Here is our recipe for you to enjoy:

Corn and Tomato Salad

Make the dressing first by whisking together in a large bowl:
3 TBSP red wine vinegar
1 TBSP Grey Poupon mustard

Slowly whisk in:corn and tomato salad
3/4 cup of good quality virgin olive oil

Stir in:
2 tsp Kosher Salt
1 tsp Fresh Ground Pepper
2 fresh garlic cloves, minced

Add to the bowl and mix gently:
6 cups fresh tomatoes, 1/2″ diced
4 ears of corn, cooked and cut off the cob (use last night’s leftover that you roasted on the grill or boil it in salted water for 3 minutes)
1/2 cup red onion, 1/4″ dice
2 TBSP fresh thyme, chopped

Divide into 4 portions and spoon onto  plates and top with:
2 TBSP bacon, cooked crisp and crumbled
1 TBSP  blue cheese crumbles
6-8 grilled shrimp, buy some fresh local shrimp


Book your 2015 vacation with Beach Properties of Hilton Head today with a $250 deposit!