[su_spacer size=”20″]

[su_spacer size=”40″] We had the opportunity to find out what is cooking at Katie and Chris Lloyd’s for the holidays. Chris is one of Athens most beloved restaurateurs bringing us Hilltop Grille and Marker 7 Coastal Grill. So it’s a treat to get recipes for some of their favorite family dishes.
[su_spacer size=”40″] They usually gather in Athens or on St. Simons Island where Katie’s father, legendary Bulldog cartoonist, Jack Davis and her mom Dena reside on the Hampton River. Katie and Chris’s daughters Molly Lloyd and Sara and her husband Andrew Alias join them.
[su_spacer size=”40″] Enjoy a taste of their holiday here …

[su_spacer size=”40″]

---

[su_spacer size=”20″] [su_box title=”CHRIS LLOYD’S MOTHER MUFFY’S BAKED APRICOTS” box_color=”#050505″ title_color=”#ffffff”] [su_spacer size=”20″] She liked this as an option to sweet potatoes.
[su_spacer size=”20″] Three 15 oz. cans of apricots halved and drained
[su_spacer size=”10″] 3/4 cup of brown sugar
[su_spacer size=”10″] 1/2 cup of melted butter
[su_spacer size=”10″] 50 Ritz crackers
[su_spacer size=”10″] Crumble, layer and bake at 325 degrees for 50 minutes.
[su_spacer size=”10″] [/su_box] [su_spacer size=”20″]

---

[su_spacer size=”40″]

[su_spacer size=”40″]

---

[su_spacer size=”20″] [su_box title=”KATIE LLOYD’S MOTHER DENA’S SOUR CREAM BISCUITS” box_color=”#050505″ title_color=”#ffffff”] [su_spacer size=”20″] 1 1/2 stick of butter
[su_spacer size=”10″] 1 cup sour cream
[su_spacer size=”10″] 2 cups of self rising flour
[su_spacer size=”20″] Fill the small cupcake pans and bake till golden brown at 350 degrees.
[su_spacer size=”10″] [/su_box] [su_spacer size=”20″]

---

[su_spacer size=”40″]

[su_spacer size=”40″]

---

[su_spacer size=”20″] [su_box title=”HILLTOP GRILLE’S DRESSING” box_color=”#050505″ title_color=”#ffffff”] [su_spacer size=”20″] cornbread
[su_spacer size=”10″] 2 eggs
[su_spacer size=”10″] chicken broth
[su_spacer size=”10″] onion
[su_spacer size=”10″] celery, two stalks
[su_spacer size=”10″] croutons
[su_spacer size=”10″] sage
[su_spacer size=”10″] parsley
[su_spacer size=”10″] salt and pepper
[su_spacer size=”20″] Cook cornbread. After cooling, mix with two eggs. Add diced and sauteed onion and celery. Crumble in croutons. Add sage, parsley, salt and pepper. Add chicken stock til consistency is wet. Bake 20-30 minutes at 350 degrees.
[su_spacer size=”10″] [/su_box] [su_spacer size=”20″]

---

[su_spacer size=”40″]

[su_spacer size=”40″]

---

[su_spacer size=”20″] [su_box title=”SAUSAGE PIN WHEELS” box_color=”#050505″ title_color=”#ffffff”] [su_spacer size=”20″] A favorite of Katie’s dad Jack for Thanksgiving breakfast or anytime.
[su_spacer size=”20″] Pepperidge Farm pastry sheets, thawed
[su_spacer size=”10″] mustard
[su_spacer size=”10″] one package Jimmy Dean sausage, halved
[su_spacer size=”10″] Spread pastry sheet with your choice of mustard. Spread half of the sausage thinly on the pastry sheet and roll up. Freeze till the roll is firm enough to slice thinly. Bake the pinwheels for 25 minutes at350 degrees.
[su_spacer size=”10″] [/su_box] [su_spacer size=”40″]

---

[su_spacer size=”20″] Visit athens.guide2s.com for the entire post including more recipes.
instagram: @cherileavy @guide2athens + @thesouthernc
[su_spacer size=”40″]

---

[su_spacer size=”40″] Make sure to check out Bulldawg Illustrated’s latest print edition: Get the Cup Back, digital issue available for free online. CLICK HERE.
[su_spacer size=”120″]