For as long as I can remember, we have had what I would call ‘Christmas Standards’. A green Frasier Fir (real), red ribbons, my great-grandmother’s candy and the same holiday snacks every year. It’s just what you do…I saw a card once that said it best, “Christmas is weird…what other time of year do you sit in front of a dead tree in the living room and eat candy out of your socks”.

The Christmas of 1989 was a doozie. That was the year mother went rogue. Mother’s favorite colors have always been shades of pinks and peaches. I should have seen it coming a few weeks earlier on that Thanksgiving evening when mother, Nana and I went to see Steel Magnolias and there it was on the big screen, Shelby planning her wedding in shades “blush and bashful”.

A few weeks later, Christmas break was beginning and as mother drove us home from school she told us that there was a surprise waiting at home. I ran in the door, so excited for the surprise! I turned the corner into the living room and dropped to my knees. There it was…that 7 foot Frasier Fir…flocked. A white tree, peach ribbon and pink accents. Oh, the drama ensued, as only a 14 year girl can deliver, proclaiming that a Christmas tree was supposed to be green with red ribbons. 

After the shock of the tree wore off, Christmas continued and so did the rest of our standards.  Of course we weren’t exactly staring at a dead tree in the living room and eating candy out of socks. That year we enjoyed my great-grandmother’s candy and our favorite snacks sitting there…staring at that peaches and cream tree.

I normally wouldn’t use canned biscuits for anything but these are a ‘Christmas Standard’, trust me…I don’t mess with standards.

Bacon Tomato Cups

2013-12-22 20:06:11

Bite-sized bacon, tomato and cheese appetizer baked in a biscuit crust.

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Ingredients

1. 1 - 12 oz package package center cut bacon
2. 1 large tomato, seeded and chopped
3. 1/2 medium onion, finely chopped (about 1/3 cup)
4. 1/2 cup sharp cheddar cheese, finely shredded
5. 1/2 cup swiss cheese, finely shredded
6. 1/2 cup Hellmann's mayonnaise (I never use anything else but Hellman's)
7. 1 - 10 count can flaky layer biscuits (must be the flaky kind)

Instructions

1. Preheat oven to 350 degrees.
2. Chop and fry bacon until crispy then transfer to paper towel lined plate.
3. Seed and chop tomato into a small dice.
4. Finely chop onion.
5. In a bowl, combine tomatoes, onion, cheeses, bacon and mayonnaise then set aside.
6. Spray a mini muffin pan with non-stick spray. This recipe makes about 2 dozen cups.
7. Peel apart the flaky layer biscuits into thirds. Only peeling in half is too thick so do your best to peel into thirds.
8. Line each muffin cup with the biscuit layer.
9. Spoon tomato mixture into the biscuit cups.
10. Bake for 15-20 minutes until golden brown.
11. Let cool slightly and remove from muffin pan.
12. These are good served hot or at room temperature.

http://lolleighcooks.com/

These are delicious! Everytime I serve them or take them to a party, I’m always asked to share the recipe. They aren’t exactly on the light side but they are a ‘Christmas Standard’.

I’d love for you to follow along! 

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This has to be one of the coolest jobs around, feeding the crew of Sugarland. Three meals a day, rolling into different towns, setting up a mobile kitchen and hitting the ground running the minute you get there takes one organized chick to get it done.

My sweet friend, Peanut, is just that girl. She hops on a bus after a show and begins planning her menu for next show. Before getting to the new venue, she calls ahead her shopping list to a runner, gets off the bus, does a little more shopping and then gets to work with the catering crew. 

Breakfast is done, lunch is out and now it’s time to prep beef tenderloin for tonight’s menu featuring filet mignon with béarnaise sauce.

Ready for dinner, grilled halibut with olive tapenede.

The dinner menu for the Nashville Sugarland show. Yum!

Ready to eat!

Peanut and Jack living like rock stars!

Thanks to all for a fun, stress-free day, love and support,

Lolleigh

So the little guy and I took a road trip to Nashville over the weekend for a visit. I love to go home no matter how old I am, that feeling of pulling up in the driveway and walking into the house is one of my favorite feelings in the world.

My other favorite thing to do is nose around my mom’s kitchen. She always has a great new find whether it’s food or decor. I literally open every cabinet and just browse around, so here’s some of my favorite finds in my mom’s kitchen and yes, we’ll get back to cooking tomorrow!

If you don’t love the taste of water these are for you. Hint comes in a slew of flavors without any sugars or calories - genius! You can find them at The Fresh Market and Whole Foods.

Wickles Pickles are made using a 70-year-old family recipe born in the heart of Alabama. Try these and you’ll never go back to another jar of regular pickles.

Ever since a trip to Italy, my mom keeps a bottle of lemoncello in the freezer and offers any guest that comes through a taste of this delicious lemon liqueur.

I love this idea – it’s so pretty and so southern. Southerners always appreciate silver except it stays in a china cabinet or on a shelf until a holiday rolls around. This collection of silver sits next to the coffee pot for everyday use holding sugars and teas.