That's What We Did Cream Cheese Stuffed Dates
Instructions. Preheat oven to 350°F. Slice dates in half, halfway through, and remove pit. Using a teaspoon, stuff date with cream cheese. Wrap with a half slice of bacon and secure using a pick. Add to baking dish and bake 30 minutes. Drizzle with balsamic glaze and serve.
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Here it is done in just a couple of simple steps: Step 1: Prepare the cream cheese filling: Make the filling by combining cream cheese, honey, orange zest, and chopped dried cranberries. Step 2: Stuff the dates: Pit the dates, fill them with cream cheese filling, and top with nuts or fruits. Step 3: Chill.
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1. Line a baking sheet with parchment paper. 2. Working quickly stuff each date with roughly 1-2 tablespoons of ice cream. Place on a prepared baking sheet. Freeze for 30 minutes. 3. Grab the frozen dates, spoon/spread the peanut butter over the ice cream. Top with peanuts.
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Instructions. Split the dates down the middle leaving one side attached. In a small bowl, beat the cream cheese until creamy. Add in the honey and orange juice and beat again another minute. Stir in the zest and ¼ cup of the chopped walnuts. Place filling in a ziploc bag with the corner cut off or piping bag.
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These Stuffed Dates with 8 varietions are an easy and healthy kid-friendly snack or appetizer. Perfect for parties or when you're craving something sweet after dinner. The filling and toppings are easily customizable using Medjool dates, nut butter, vegan cream cheese and are naturally gluten-free, refined sugar-free, vegan and paleo-friendly.
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Directions. In a small bowl, beat the cream cheese, confectioners' sugar and orange zest until blended. Carefully make a slit in the center of each date; fill with cream cheese mixture. Cover and refrigerate for at least 1 hour before serving. Stuffed Dates Tips.
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How to Make Jalapeño-and-Cream-Cheese Stuffed Dates. Stir together 4 ounces softened cream cheese and 2 tablespoons chopped pickled jalapeños in a small bowl. Stuff each date with 2 teaspoons cream cheese mixture. In a small skillet, heat 2 teaspoons olive oil over medium heat. Add 1/4 cup panko bread crumbs and cook, stirring constantly.
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Preparation. Make sure that all of the dates are pitted. Choose your cream cheese flavor and mix together all of the ingredients until fully combined. Stuff the dates with the cream cheese and (depending on the flavor) either the pecans or the sun-dried tomatoes, one in each date. Serve and enjoy!
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How to make bacon-wrapped dates: Preheat the oven to 400°F. Cut the cream cheese into 18 one-inch by one-fourth-inch pieces. To stuff the whole date, look for the hole at the top. Widen this hole carefully with your finger or a small paring knife, and then open it along the side it was cut when the pit was removed.
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Preheat your oven to 325 degrees F. Cover a baking sheet with parchment paper. Cut a slit lengthwise in the dates and remove the seeds. Place the pitted dates on the baking sheet with at least 1 inch between them. Combine the goat cheese with the cream cheese. Add the walnut pieces.
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Preheat the oven to 400 degrees. Step 2: Optional: While the dates chill, add the honey, cayenne, and rosemary to a small saucepan. Bring to a boil, stirring continuously for 2-3 minutes. Turn the heat off. Once the dates have chilled, wrap each tightly with a half slice of bacon.
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Fancy, but super easy stuffed dates with cream cheese, pistachios, and a drizzle of honey! A perfect no-bake appetizer or snack that comes together in just a few minutes. Ingredients. 12 medjool dates, pits removed and sliced open. 4 ounces cream cheese (or goat cheese) 1/4 cup chopped pistachios.
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Instructions. Using a small serrated knife (with teeth), make a slit into each date, creating an opening. Using a butter knife or spreader, fill the dates with about a teaspoon of cream cheese, smoothing the tops. Press a walnut half (curly side facing up) into the cream cheese on each date.
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Cream cheese dates. 3 tablespoons vegan cream cheese ; 5-6 walnuts, toasted and crushed ; 2-3 sprigs of fresh rosemary, chopped ; 2 teaspoons maple syrup, to drizzle ; Instructions. Cut the Medjool dates open lengthwise and remove the pits. Arrange them in a single layer on a large plate.
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Stuff the dates with the cream cheese and (depending on the flavor) either the pecans or the sun dried tomatoes, one in each date. Serve and enjoy! Notes *this cream cheese recipes make enough to fill ALL 20 of the dates. If you want to make both of the cream cheese recipes, either double your amount of dates or cut the cream cheese recipes in.
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Assemble the pitted dates on a large sheet pan and stuff with the goat cheese and walnuts (hold the honey for now). Bake for 5 to 10 minutes, or until the dates have softened and warmed through and the cheese has gained some color. Remove from the oven and finish with honey and pepper flakes. Serve immediately.
