50 dates wrapped Recipes

very lean bacon , 7 inches long,halved crosswise, pitted medjool dates, light brown sugar (optional)

medjool dates , carefully pitted, marcona almonds (substitution: blanched almonds), valdeon cheese (substitution: maytag or stilton), sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths ), canola oil, special equipment : 6- inch bamboo skewers

parmigiano-reggiano cheese, cut into 18 sticks (1- by 1/4-inch), pitted dates (preferably medjool), bacon , cut crosswise into thirds or 3 oz prosciutto

unstuffed jumbo green olives, pitted dates, bacon, cut in half

soft herbed goat cheese, medjool dates, pitted, basil leaves, wide, thin slices prosciutto di parma , each cut into 4 long strips

pitted dates, cheddar cheese, cubed, sliced bacon, quartered

pitted dates, blue cheese or 1/3 cup cream cheese, blanched almonds, fully cooked bacon , 50% less salt, wood cocktail sticks, honey, pepper

cheddar cheese, shredded, margarine, flour, cayenne pepper, pitted dates, pecan halves

bacon strips ( turkey is fine too ), pitted dates, crumbled blue cheese

spanish chorizo sausage casing removed, medjool dates pitted, bacon halved crosswise

dates, pitted (medjools are my favorites), bacon , cut in half crosswise (24 pieces), goat cheese, unsalted almonds, toasted

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

bacon, pitted dates (i prefer medjool), smoked almonds, blue cheese crumbles, balsamic vinegar, red wine (use spanish if you can!), splenda or sugar

spicy hot italian sausage, cooked and drained, see note, cream cheese, cubed, chopped pecans, whole pitted dates or 36 dates, prosciutto, cut each into 3 long strips, toothpicks, olive oil