I remember the days when the Indian summers had given way to late fall and all of a sudden there was a chill in your bones, but you could feel the warmth of the holiday season that was soon to be here. When growing up on the farm I loved this time of year when mom and granny would start to plan and stock up for all the baking and cooking. The old farm house was soon to be filled with an aroma that would make you never want to leave…
I have been working on some new recipes and ideas, here is one that is a sure please!
Stuffed Medjool Dates with Bacon and Cheese
By The Gourmet Farm Girl
8 ounces cream cheese soften
¼ cup cooked bacon or prosciutto (chopped)
¼ cup finely chopped pecans
2 medium green onions minced
1 teaspoon granulated garlic
¼ cup blue cheese crumbles
1/8 teaspoon ground black pepper
25-30 Medjool Dates
25-30 Whole Pecans
In a medium size mixing bowl blend together with a large spoon the cream cheese, bacon, pecans, onions, garlic, black pepper and blue cheese till creamy.
Cut a slit in each date and remove pit; fill the date with the mixture and place on a sheet pan. Top each date with a whole pecan and bake at 350 degrees for 6-8 minutes till warm
This recipe can be made ahead and refrigerated for up to 24 hours; bake for 10-12 minutes if cold