Holiday Appetizers

Holiday Appetizers

Bacon Wrapped Shrimp

Ingredients:

2 slices of bacon

6 uncooked jumbo shrimp

6 water chestnuts

6 toothpicks

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the shrimp on top.

Use a toothpick to roll bacon over the water chestnut and shrimp. Use the toothpick to secure the bacon around the shrimp and water chestnut.  Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.

Rumaki

Ingredients:

6 chicken livers, rinsed and trimmed (remove excess fat)

6 water chestnuts

6 toothpicks

2 slices of bacon

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the chicken liver on top.

Use a toothpick to roll bacon over the water chestnut and chicken liver. Use the toothpick to secure the bacon around the chicken liver and water chestnut.  Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.

Bacon Wrapped Little Smokies

Ingredients:

6 Little Smokies

6 water chestnuts

6 toothpicks

2 slices of bacon

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the Little Smokies on top.

Use a toothpick to roll bacon over the water chestnut and Little Smokies. Use the toothpick to secure the bacon around the Little Smokies and water chestnut.  Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.