Water Chestnut Cheese Bites Food

BACON-ENCASED WATER CHESTNUTS

Steps:

• Cut bacon strips in half lengthwise and then in half widthwise. Wrap each bacon piece around a water chestnut; secure with a toothpick. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes, turning once; drain if necessary., In a small bowl, combine the remaining ingredients. Drizzle over water chestnuts. Bake until bacon is crisp, 25-35 minutes longer. Serve warm.

CHEESE BITES (TOTALLY ADDICTIVE)

Steps:

• Combine cheese, butter, flour, salt, and cayenne in a large bowl: knead into a dough.
• Roll dough into 1 inch balls and place on an un-greased baking sheet.
• If using olives, form each ball around 1 olive.
• If using pecans, press 1 pecan half onto each ball.
• Can bake them right now (see instructions below) or freeze for later.
• Place in trays in freezer for 30 minutes.
• Remove from freezer and place in freezer bags or container.
• Seal and freeze.
• Can bake them straight from freezer.
• Preheat oven to 425°F.
• Place cheese balls 3 inches apart on an un-greased baking sheet.
• Bake 15-17 minutes if frozen, 13-15 minutes if thawed.

BACON WRAPPED WATER CHESTNUTS

Steps:

• Preheat oven to 375 degrees.
• Whisk together the brown sugar, ketchup and Worcestershire sauce.
• Wrap the water chestnut with bacon and spear with a toothpick then place in baking dish.
• Bake the water chestnut wraps for 15 minutes.
• Drain the bacon grease from the pan then top the bites with the sauce.
• Bake for 30 to 40 minutes or until browned and crispy.

WATER CHESTNUT CHEESE BITES

Steps:

• In a small mixing bowl, beat the cheese and butter on low speed until blended. Add the flour, olives and cayenne; mix well. Beat in the egg and water chestnuts until combined. Drop by teaspoonfuls onto greased baking sheets. Bake at 400' for 10-12 minutes or until lightly golden brown. Serve warm.

SPICY CHEESE BITES

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.

CHICKEN WITH WATER CHESTNUTS

Steps:

• Precook chicken with sliced onion, salt and pepper at 350°. If using boneless it is about 30 minute 5 minutes longer for bone-in chicken.
• Cool, remove from bone, discard skin. Cut into bite sized pieces, including the onion. Set aside.
• In a large bowl combine soup, mayonnaise, celery and drained water chestnuts. Add chicken and mix together.
• Spread in a greased 9x13 baking pan.
• Combine stuffing mix with melted butter/margarine. Spread over chicken mixture and bake 45 minutes at 350° until lightly brown and bubbly at the edges.
• (I use Bell's stuffing mix. I have used others and it has been fine, but Stove Top is not the type to use.I have used light mayo and reduced fat soup but it's not as tasty).

CRAB SWISS BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder.
• Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts.
• Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

WATER CHESTNUT CHEESE BITES

Steps:

• In a small mixing bowl, beat cheese and butter on low speed until blended. Add the flour, olives and cayenne; mix well. Beat in the egg and water chestnuts until combined. Drop by teaspoonfuls onto greased baking sheets. Bake at 400 degrees F for 10-12 minutes or until light golden brown. Serve warm.