Lindsey Crocker

Wow this is almost embarrassing for me!

My whole life I have been telling everybody that I am domestically challenged and cant cook and I cook one dinner for my mom and people want to know the recipe I used.

Just don't anybody tell my friends because I will never live it down and will have to move somewhere else, change my name...maybe shave my head.

But truth be told I am starting to like cooking.It is fun and I really enjoy cooking for the people that I love especially when they enjoy the hard work.

So without further ado here is the recipe for the appetizers that I cooked for my mom for Mothers Day...
Bacon and Tomato Cups
15 Servings

Ingredients:

• 8 slices bacon
• 1 tomato, chopped
• 1/2 onion, chopped
• 3 ounces shredded Swiss cheese
• 1/2 cup mayonnaise
• 1 teaspoon dried basil
• 1 (16 ounce) can refrigerated buttermilk biscuit dough

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
2. 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.
3. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
4. Bake for 10 to 12 minutes in the preheated oven , or until golden brown.

I do a couple of things different from the original recipe. First I cut the biscuits in half horizontally because I didn't want so much bread that it overpowered the other ingredients and it will make more servings. You just may need to make a bigger mixture to have enough for all the biscuits. Also about 2 minutes before they are done I sprinkle more cheese on the top because I really love me some cheese!!

My mom said they are just as good if not even better the next day when you reheat them.
So I hope everybody likes them:)