Author Archives: Peggy Griswold

Bacon Wrapped Water Chestnuts

Greetings! This is Peg and I am actually posting on my own blog site! Whew, hope you’re sitting down.

However, on to the cooking~~~

These are amazing! The recipe is from our friend, Jeanine Swick, who brought these to a Christmas part this past year (2016). People kept eating them long after they declared themselves full and were in danger of spoiling their dinners!
Jeanine says they work well with scallops or shrimp, but I’ll never know about that!

Bacon Wrapped Water Chestnuts

2 (8oz.) cans Water Chestnuts, drained
1/4 cup Kikkoman Soy Sauce (save it)
1 lb. lean Bacon, cut in half
1 1/2 cups Brown Sugar
1 cup ketchup

Preheat oven to 350 degrees Fahrenheit.
Marinate water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
Remove water chestnuts from soy sauce and set soy sauce aside for later use in the recipe.
Wrap 1/2 strip of bacon around each water chestnut, securing the bacon with a toothpick.
Place wrapped chestnuts in a 7″x11″ glass baking dish.
Bake for 25-35 minutes, or until desired crispness.

While they’re baking…

Mix ketchup, brown sugar and reserved soy sauce and mix well.

Remove chestnuts from the dish and drain the grease.
Place the chestnuts back in the baking dish.
Pour sauce evenly over the chestnuts to coat.
Bake for an additional 20-30 minutes.

Peg’s Notes:
This sauce mixture is a little intense when you first taste it – intensely sweet,  intensely salty, intensely flavored, etc.  And by that, I mean I couldn’t eat more than three or four at a time, but for some reason other people just love it. Ahem!
I’m thinking of either decreasing the amount of ketchup and brown sugar or coming up with another Asian-y barbecue sauce altogether. We’ll see.
If you do something different, please let me know!


I have been thinking about what I want to put on this site and I’ve almost decided. It’s going to be something of an instructional, how-to blog, I’m almost certain. Cooking isn’t taught in school any more and moms who work outside the home don’t necessarily have the time to teach their kids how to cook. Heck, they barely have time to cook for their families at all.

My good friend, Nancy Binetti, started a mini cooking school for her daughter Molly and her friends when Molly was at Marquette University. Molls would bring her friends home on the weekend and Nancy would have devised a simple meal plan for them to make. The girls loved it. The meals weren’t all that fancy – just some basic survival cooking.

There will also be some old favorite recipes of mine – and John’s. He would never let me do this without adding in his two cents worth, as evidenced by his addition of a recipe before I ever got to type a word. Maybe I’ll cook even more of the multitude of recipes I’ve posted on Facebook and share the results here. Don’t worry, failures as well as successes will be included.

If any of you have a recipe that I *simply must* put on here, let me know. I’m happy to share my space and will give full credit to the originating chef. If there is a topic you’d like me to investigate or elaborate upon, let me know.

Wish me luck! After all, you all will be the ones eating my recipes in the end.