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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Bacon-Wrapped Water Chestnuts

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Yesterday, I started sharing recipes from my menu of miniature foods for a dinner party at my house with miniature lamb sliders. Today, I am pushing the small bites even further by making what resembles an even smaller version of the popular bacon-wrapped scallop appetizer.

The second dish is bacon-wrapped water chestnuts.

bacon wrapped water chestnuts

Why make bacon-wrapped water chestnuts when bacon-wrapped scallops are so tasty? There are a few reasons. First, water chestnuts are much cheaper than scallops. Second, water chestnuts are smaller than the type of scallops I would wrap in bacon making for smaller bites. Finally, the water chestnuts are just as delicious as the scallops…just different.

There are actually two different preparations that my family really likes. Both have a savory and sweet flavor coating the bacon and the crunchy water chestnuts. Here are the recipes for both:

Recipe: Bacon-Wrapped Water Chestnuts

Ingredients:

  1. 1 can water chestnuts, drained
  2. 1 slice bacon per 3 water chestnuts
  3. 1/2 c. ketchup
  4. 1/2 to 3/4 c. brown sugar
  5. 1 Tbsp. Worcestershire sauce
  6. 1 1/2 tsp. vinegar
  7. hot sauce, to taste (optional)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Soak enough wooden toothpicks for every water chestnut in a glass of water.
  3. Cover baking sheet with aluminum foil and coat with a nonstick cooking spray.
  4. Cut bacon slice into thirds. (May also split in half if water chestnuts are small).
  5. Wrap bacon around water chestnut and secure with soaked toothpick.
  6. Place on baking sheet in rows.
  7. Bake for 20 ti 25 minutes until bacon becomes crisp.
  8. Mix brown sugar, ketchup, Worcestershire sauce, vinegar, and hot sauce (if using).
  9. When bacon is almost done, remove from oven and dip individually into sauce.
  10. Return to baking sheet (drain off any excess grease first).
  11. Return to oven to bake for an additional 10 to 15 minutes until sauce set, but not burned.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.

Recipe: Bacon Wrapped Water Chestnuts, Version 2

Ingredients:

  1. 1 can water chestnuts, drained
  2. 1/2 c. brown sugar
  3. 1/2 c. soy sauce
  4. 1 slice bacon per 3 water chestnuts
  5. 1/2 c. maple syrup
  6. 2 Tbsp. soy sauce

Instructions:

  1. Place wooden toothpicks to soak in a glass of water.
  2. Mix brown sugar and soy sauce in a medium bowl.
  3. Place water chestnuts in mixture to soak for a minimum of 30 minutes in the refrigerator, stirring occasionally.
  4. Remove from bowl and place on paper towels to drain.
  5. Preheat oven to 350 degrees F.
  6. Cut bacon slice into thirds (may also split if water chestnuts are small).
  7. Wrap bacon around previously soaked water chestnuts securing with a soaked toothpick.
  8. Place on baking sheet coated with nonstick cooking spray.
  9. Bake for 20 to 25 minutes or so until the bacon is crisp.
  10. Mix maple syrup and soy sauce in a small bowl.
  11. Remove water chestnuts from oven and dip in syrup mixture to coat.
  12. Return chestnuts to baking sheet (drain off excess grease, if needed).
  13. Bake for an additional 10 or so minutes until syrup mixture is set and bacon is done.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.