So, readers, how was your turkey day? Kell and I spent Thanksgiving day with his family and headed to Starkville to see my family and to go to the Egg Bowl game. And what a wonderful game it was. The Bullies were on fire – the stadium (literally) rocked, Anthony Dixon was unstoppable, and tears of joy were shed. In fact, I’m still a little hoarse from all the squealing. And the “From Dixon with Love” reference? I want to shake the man’s (or woman’s) hand who came up with that beauty. Truly poetic.
It seems to me that once Thanksgiving has come and gone, Christmas is on me like a lightning bolt. I have something going on every weekend until Christmas, and I’m grateful it’s fun stuff – family visits, a wedding and general merriment. If you have parties to attend, this Delicious Dish is totally excellent party food.
Bacon Tomato Cups
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese (I couldn’t find shredded Swiss, so I used Mozz, and it was great)
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375 degrees F. Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.