I work at the Charleston Library Society, which is a pretty special place.  It is the third-oldest library in the United States, and the collection of books, letters, maps, etc., is unbelievably impressive.  This is the main room of the Library- it is beautiful.  And what better use for this amazing room than a backgammon club!  I started the Charleston Library Society Backgammon Club in September, and it has been so much fun.  The best part of Backgammon night is that the Library supplies beer, wine, and light snacks, of which I am in charge.  So, of course, I test recipes on our little group.  I tried out the Prosciutto Cheese Straws, Blue Cheese and Toasted Walnut Crostinis, Spiced Eggnog Pound Cake, and on and on.  Last night at Backgammon, I brought the Pioneer Woman’s Mystery Roll recipe, which I put up in a post when we went out to visit her and Ladd.  Check out the post for the recipe- super easy, and they were a huge hit.

This morning, I started thinking about what I was going to try next time, and then I started thinking about bacon because it is so good and I really love it.  Amazingly, initially, the two thoughts did not have anything to do with each other.  Fortunately, I was awoken from my bacon daydream to Google bacon recipes, and I came across bacon-wrapped water chestnuts.  I haven’t had those in so long, and I love them, and that is what I will be making for the next Backgammon Night!  Here is the recipe from www.allrecipes.com that I will be using- I am pretty excited!

Bacon Wrapped Water Chestnuts

Ingredients

1 pound sliced bacon

2 (8-ounce) cans whole water chestnuts, drained

1/2 cup packed brown sugar

1/2 cup mayonnaise

1/4 cup chili sauce

Directions

Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish.

Combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350 degrees F for 30 minutes or until hot and bubbly.