A Return Visit by Glynna Kaye!

Just like Old St. Nick, Glynna has returned to fill us with joy and good cheer and awesome food for the holidays!  I've made a similar hor Dourves here at home and it's a big hit!

(Ruthy note: Oh my stars, what a lovely view!!!  All you need is a candle or two and a cute guy!  :)  I love romance!)

Love Inspired author Glynna Kaye welcomes you back to the Yankee Belle Cafe as we continue celebrating the holidays with GOOD FOOD!

Today I’m going to share another favorite appetizer recipe (see yesterday’s “Steak Salad” post for the history of these recipes).  Except for an occasional pie or a batch of pumpkin or molasses cookies, I’m not much of a holiday baker. But...I DO love making (and eating!) appetizers!

WATER CHESTNUTS IN  BACON

2  8-oz cans WHOLE water chestnuts, drained

Soy sauce

Brown sugar (approx 1 cup but may take more)

1-2-lbs  bacon – NOT the really thick stuff - strips halved

Soak water chestnuts in a bowl of soy sauce overnight.

The next day or just before baking, drain off liquid.

Sprinkle brown sugar over each half slice of bacon.

Wrap bacon strip around chestnut. Then pierce bacon and chestnut with toothpick to secure (I find it helpful to “fold” the bacon end slightly to better hold the toothpick).

Spray lasagna-size pan with cooking spray & line with foil, Then make a 'tighter' second layer of foil so it lifts slightly off the lower layer (bacon will drain to lower layer)

Arrange water chestnuts on top layer of foil, piercing the foil with the toothpicks to hold them secure and provide drainage.

Bake at 375° for 60 minutes, turning several times to ensure even baking.

Place in small slow cooker to keep warm for serving.

Please notice that this is NOT an “exact” recipe as far as amounts and times and such. You have to be flexible when making this as the number of water chestnuts in a can, slices of bacon in a package, amount of soy sauce, baking time, etc., may vary. You need to keep a close eye on them when baking as you want the bacon cooked so it’s safe but flavorful to eat, not hard or burned. Regardless of the extra TLC this recipe takes, the final product is worth it!