Tangy Bacon Roll-Ups
Pampered Chef
2 (8 oz) cans whole water chestnuts (30 water chestnuts), drained
1 Tbls cider vinegar
1 (2.1 oz) pkg fully cooked bacon slices (15 slices)
1 tsp Dijon mustard
1/2 cup packed brown sugar
2 garlic cloves
1/2 cup ketchup
Preheat oven to 400°F. Line Medium Bar Pan with an 11-inch piece of Parchment Paper; set aside. Drain water chestnuts using small Colander; set aside. Cut bacon slices crosswise in half using Kitchen Shears. Wrap bacon slice around each water chestnut; secure with a wooden pick.
In Small (2-qt) Saucepan, combine brown sugar, ketchup, vinegar, mustard and garlic pressed with Garlic Press. Bring to a boil over medium heat; reduce heat to medium-low and cook 5 minutes, or until sauce thickens, stirring occasionally. Remove from heat. Carefully dip each wrapped water chestnut into sauce; gently tap against edge of saucepan to remove excess sauce and place on pan.
Bake 18-20 minutes or until sauce is thick and darkened. Remove pan from oven to Stackable Cooling Rack. Carefully remove water chestnuts to serving platter. Serve warm.
Makes 30 appetizers