Tag Archives: bacon

Maple Cream Cheese Bacon Wrapped Dates

Maple+Cream+Cheese+Bacon+Wrapped+Date
If you are looking for a quick, easy and absolutely fabulous appetizer for your next party then you have come to the right place.  These things take no time to whip together and are sure to be snatched up faster than a toothpick after a rib eating contest.  I first had a version of these at a Cattlewoman’s horse camp out   Now I neither own a cow or own a horse I can currently ride but I was invited along with a friend who has both.  We talked, we ate, we drank, we ate, they rode, we ate, I meditated in a field of wildflowers by a babbling brook, we ate.  You get the picture. We had a load of food and these were among the best. 
 
There is something about these things that make them irresistible   Not a date fan you say?  Neither am I in their native form.  But stuff them with maple cream cheese and wrap some bacon around them and they are transformed into something beautiful.  Of course, stuff a lot of things with cream cheese and wrap bacon around them and they will be fabulous.  😉

As a side note, I brought Smore Bars.  They didn’t last very long.
 
Maple Cream Cheese Stuffed  Bacon Wrapped Dates
 
4 oz cream cheese, room temp (half a block)
1 Tbs maple syrup
1 (8 oz) package pitted dates
1 lb maple bacon
 
1. Preheat oven to 400 deg.  Prepare a 9×13 pan by wrinkling up a piece of tin foil then spreading it loosely into the bottom of the pan.  This allows for the bacon grease to sink down into the wrinkles of the foil and away from the cooking bacon.

2.  Mix cream cheese with maple syrup.
 
3.  Take the bacon out of the package and cut the entire bunch in half.
 
4.  Using your fingernail, open the date lengthwise to expose the center.  Take a small amount (approximately 1/2 tsp) of cream cheese mixture and stuff it into the date.  Wrap half a piece of bacon around the date and secure with a toothpick.  Place into the prepared pan.

5.  Bake for 40 minutes or until the bacon looks cooked through.  Serve warm.

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Vegetable and Bacon Orzo Salad

Orzo+Salad

This salad is… well it’s good.  Very good.  So good that I would find myself leaving a spoon in the leftover container just so I could sneak bites when I walked by the fridge.  So good that I would invent reasons to walk by the fridge just so that I could sneak a bite.  I literally finished the last of this salad sitting on a stool on the floor so that Rose could share the last of the fabulousness with me.  There is something about the tang of the lemon mixed with the sweet of the sun dried tomatoes and the savoriness of the bacon that just kept pulling me in.

This would be great to bring to a pot luck as it gets better the longer the dressing has to meld with the pasta.

I made a few changes from the original recipe such as increasing the amount of orzo (I couldn’t find a box small enough and didn’t want to waste any) and added in some of the delicious applewood smoked bacon I had picked up a few days earlier.  If you want to make it a vegetarian recipe just leave out the bacon and walla!  I had found a bunch of asparagus that was thinner than a pencil so the quick blanching time worked wonderfully.  If you can’t find asparagus that thin just cut the pieces a little smaller and increase the blanching time by a minute or so.

 

Vegetable and Bacon Orzo Salad
adapted from Food for my Family

8 oz thick cut bacon, about half a package
1 bunch asparagus, about 3 cups diced with bottom 2 inches removed
2 shallots, minced
2 cloves garlic, minced
16 oz orzo pasta, cooked al dente and cooled
15-oz can quartered artichoke hearts, drained
3 oz sun dried tomatoes, julienne cut
1 lemon, zested and juiced
1/4 cup white wine vinegar
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/3 cup olive oil

1.  Cook bacon until fully cooked but not too crispy.  Drain the grease from the pan, reserving one tablespoon.  When cool, chop into pieces.

2.  Add shallots and garlic to the pan and saute for 1-2 minutes until just tender.

3.  Bring a medium saucepan full of water to a boil.  Turn off the burner, add in the asparagus pieces and blanch for 2-3 minutes. Drain and rinse with cool water.

4.  In a large bowl, add the cooked pasta, asparagus, shallots, garlic, artichoke hearts, sun dried tomatoes and lemon zest.

5.  In a small bowl, whisk together lemon juice, white wine vinegar, salt and pepper.  While continuously whisking, slowly pour olive oil into the mixture.  Stir the dressing into the salad.

6.  Cool in refrigerator for at least 5 hours.  Trust me, this only gets better with refrigeration.

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Filed under Main Dish, Recipes, Vegetarian

Bacon Apple Jalapeño Poppers

Bacon+Apple+Jalapeno+Poppers

Having a party?  Make these.

Having the guys/gals over for the big game?  Make these.

Hosting Sunday brunch?  Make these.

Pregnant cravings?  Make these.*
*With nitrate free bacon of course  🙂

It’s Wednesday and you need something yummy to get you through the week?  Make these.

Yes, they are that good.

Bacon Apple Jalapeño Poppers
Adapted from Aarti Party

4 oz light cream cheese, at room temp
1 small Granny Smith apple, cored and minced
salt and pepper to taste
10 jalapeños
10 strips of thin sliced bacon, cut in half

1.  Preheat oven to 375 degrees.  Line a baking sheet with crumpled foil (to catch the grease).
2.  In a medium bowl, stir the cream cheese until smooth.  Mix in the apples and salt and pepper to taste.
3.  Slice each jalapeño in half lengthwise and cut out the membranes and seeds.  A small measuring spoon works great for this.  You can add to the spiciness by leaving a little bit of membrane.
4.  Fill each jalapeño half with the cream cheese mixture. Wrap each pepper with a bacon half and secure with a toothpick.
5.  Put the peppers on the prepared baking sheet and bake until the bacon is browned on the bottom, about 30 minutes.  Let cool for at least 5 minutes to prevent a burnt tongue.

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Filed under Appetizer, Recipes