I have no shame. What can I say…I like meat. I like pork. I especially like the bacon part of pork. And so, I made two little piggy appetizers last weekend. Both are completely simple and completely delicious. I hope you enjoy!
Bacon Wrapped Water Chestnuts
1 pound bacon
2 (8 oz) cans water chestnuts
3/4 cup packed brown sugar
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
3/4 cup ketchup
Soak several toothpicks in a bowl of water. Preheat oven to 375 degrees. Depending on the size of your bacon, cut each slice into 4-6 smaller pieces – large enough to go around a water chestnut but not so large that it doubles up. Wrap each water chestnut and secure with a toothpick. (You could even do this without the toothpick, then serve with toothpicks. Take your pick!) Put in the oven for 20 minutes on a baking sheet.
Meanwhile, mix together the brown sugar, ketchup, mayonnaise and Worcestershire. After 20 minutes in the oven, remove the chestnuts from the baking sheet and place onto paper towels to soak up some of the grease. Also wipe down the baking sheet. Coat each chestnut in the sauce and return it to the baking sheet.
Bake an additional 30 minutes, at which point the bacon should be nice and crispy. These are best served hot, but honestly, bacon at any temperature is delicious! I also served the extra ketchup sauce as another condiment along with mustard for both of these recipes. Delicious!
Pigs in a Blanket. Because hot dogs never lose.
1 package of cocktail weenies (approx 42)
2 packages of crescent rolls
Preheat oven to 375 degrees. Open your crescent rolls, and slice each triangle into three long and skinny triangles. Wrap one weenie in each of these skinny triangles, and place on a baking sheet. Bake for 10-12 minutes, or until nice and toasty brown.
Could it get any easier? We love these with mustard, but the sauce from the recipe above is pretty tasty too.
Enjoy all your piggies!