BBQ Bacon Wraps

This post is dedicated to Kristin--she loves bacon more than anyone I've ever met. And who doesn't love bacon??

These little guys are a special treat. I made some for the superbowl and they were a hit. They take a little time to make, but are so worth it! Don't worry if you don't like water chestnuts--you can't taste them, they just provide a nice bit of crunch in the middle.

BBQ Bacon Wraps
1 lb sliced bacon
2 cans whole water chestnuts
1/2 cup ketchup
6 Tbsp brown sugar
2 Tbsp prepared mustard
2 Tbsp white vinegar

Cut the bacon lengthwise into 3 sections. Take one piece of bacon and place a water chestnut in the middle. Wrap the bacon around it and secure with a toothpick. Place on a broiler pan.

Bake bacon wraps at 350 for 30 minutes. Meanwhile in a bowl mix together ketchup, brown sugar, mustard, and vinegar.

Transfer cooked bacon wraps to a baking dish. Cover with bbq sauce mixture. Bake another 30 minutes at 350.

First half of steps can be done the day before, then bake the second time just before serving.

You Must

make this at your earliest convenience. It's a recipe I got from the Pioneer Woman's website. I've tweaked it to my own liking and have listed the recipe as I make it . . . with more bacon and sauce. : ) It's easier than easy to make and it's better than any restaurant pasta I've had. So Olive Garden, step aside. WAY to the side.
Pasta with Bacon & Leeks
12 oz. bowtie pasta
8 oz. bacon chopped
2 leeks chopped and rinsed (they sometimes have sand hiding in the layers. Leeks look like giant green onions, but they're very mild)
1 Tbsp butter
salt
pepper
3/4 cup chicken broth
3/4 cup heavy cream
1/4 cup grated parmesan cheese (not the kind in the can, but you can use the kind in the bag)

Bring a large pot of water to a boil, add pasta and cook until al dente. Meanwhile, saute bacon in a pan until it starts to brown. Add the leeks and butter to the bacon (butter keeps the leeks from burning, so don't cut it to save calories). Saute for 7 or 8 minutes until leeks are soft. Add chicken broth and simmer for 2 minutes. Add in cream and simmer for another 2 minutes. Toss pasta into the sauce. Add parmesan, give it a stir, and serve!



Now, let's talk about this bread. It's simple. It's crazy good. My family now looks forward to this bread a few times a month at our house. You'd think by the depth of flavor in this bread that it is shmeared with spices and cheese. But nope, it's just salted butter. I was very skeptical when I first saw this recipe on PW, but then I read the reviews and decided I had to try it. And until that first bite hit my mouth, I was still unsure. It has a lot of butter. You'll just have to get over it.
The Bread
One loaf french bread
1 stick of butter room temperature

Slice the loaf in half length wise. Spread one-half stick of butter over each half. Place on baking sheet in an oven preheated to 350 degrees. Heat for 5 minutes. Move the rack to the top and broil bread for 3-4 minutes. Don't be afraid to get the edges of the bread a little black while the top browns. It really enhances the flavor.