Maybe I should've taken a photo of the cooked product. Next time I'll wear my thinking cap and my apron, sorry. Also, that graphic screams Adobe Photoshop circa 2000. I'm very visual and am drawn to bright whites, obviously.
First and foremost - full credit for this recipe goes to super stellar Kelly. Hopefully it doesn't count as plagiarism now that I gave her credit.
Way back a million years ago one time I ate at a fine dining establishment by the name of Bennigan's. Have you heard of it? Don't ask why I was eating there with my peers in high school -- probably for the same reason I thought wearing hot pink sparkly heart shaped shades from the little girls section of Walgreens was acceptable behavior. Anyway, I ordered the Monte Cristo sandwich which was a deep friend ham and cheese sandwhich served with jelly and powdered sugar (have I mentioned my health nut phase? no?) and my undying love and devotion to all things sweet and salty (or savory if we're getting fancy up in here) was birthed.
I strongly dislike/hate dates all by their lonesome but dates with cream cheese and bacon? Strongly love.
3 strips of bacon
6 globs of cream cheese
(Serves one Grace Patton)
Preheat oven to 400 degrees
If the dates are pitted (mine were ... lazies unite) then just go ahead and put the glob of cream cheese inside the date six times. If the dates are not pitted -- good luck with that situation. Cut the strips of bacon into thirds (not lengthwise -- I did that the first time and it took a full week to wrap all six dates) and wrap the stuffs with the bacon and secure it with a toothpick. Bake for 16-18 minutes at 400 degrees.
When Simon was on nights I made this almost every night for pre-dinner before we tried to meet him in the cafeteria for real dinner. I Googled 'benefits of eating dates' and let the multiple lists of reasons why eating dates are a good idea make me feel better about myself and my dirty habit.
Another fun way to eat dates if you're running short on steam and time is to stuff cream cheese and peanut butter into a raw date ... (another hat tip to Kelly) so very good.
And now I'm off to look and see if anyone in the greater St. Louis area is in need of a food photographer/food photography class teacher because .............. obviously.