Comments on: Southern Little Bites

By: Alexis AKA MOM

Alexis AKA MOM — Tue, 13 Jul 2010 17:51:24 +0000

Wow I’m loving that! I’ve seen the cups over the years but never put much thought into them. I’m loving the idea of guacamole in it! YUM

Spellings oh how they haunt me, you did awesome pointing out so you don’t get those ppl that will correct … hehe I so have those every once in awhile stop by.

Stopping by from TMTT

By: Jacqueline

Jacqueline — Tue, 13 Jul 2010 03:12:40 +0000

I love, love, love phyllo dough. A little tricky to work with, but if you keep it covered it is so easy and sooooo elegant. Love, your little collage of photos. It made me very hungry. Keep on sharing!!

By: Christi

Christi — Tue, 13 Jul 2010 02:33:16 +0000

Okay, Christy – Biscuit dough would be much easier and how great is that recipe!?

By: Christy Keirn

Christy Keirn — Tue, 13 Jul 2010 02:19:56 +0000

I have an amazing recipe from my NAJA friends in Greenville that is almost the same as fillo – and you can change the filling, but I love it with bacon & tomato. Here it is:

Bacon and Tomato Cups
8 slices bacon, cooked & crumbled
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayo (Blue Plate if you can find it)
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough.
Preheat oven to 375 degrees. Lightly grease a mini muffin pan.
Divide the biscuits by pulling apart each biscuit into 2 or 3 horizontal layers. Fill your mini muffin pan with those and ruffle the edges, creating a little “cup” out of the raw biscuit.
Mix all ingredients and fill each biscuit cup a little over 1/2 full. Bake for 10-15 minutes in the preheated oven or until golden brown. They are awesome!