Monday, August 18, 2008

They may not be sweet, but they are baked.

A small break from dessert.

I am back in town. This past week I was in Florida for training and then headed to New Jersey on Saturday for a family wedding. I am only back for a short break because I am leaving this Sunday for New York for a few days and then leaving the following Friday for Las Vegas. I had fully intended to review some of the food I ate while away, but it completely slipped my mind. You have to forgive me because I am new to this. I will definitely try to remember while in NYC and Las Vegas.

Anyway, I have not had a chance to bake since I have been back. I will likely whip something up in the next few days, but I wanted to give you a recipe in the meantime. This recipe is for Bacon Tomato cups. I have made these on several occasions, including birthday parties, potluck dinners, and baby showers and they always go over extremely well. I hope you enjoy this little break from dessert, and I will post something sweet soon.

Bacon Tomato Cups
adapted from

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
1/4 cup diced green onion or chives

Preheat oven to 375 degrees F (190 degrees C). 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, cheese, mayonnaise and basil.

Separate biscuits into thirds horizontally (separating into three layers). Place each third into cups of the prepared mini muffin pan. Fill each biscuit third with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown. Garnish with diced green onion or chives.

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