Bacon Wrapped Dates

Bacon Wrapped Dates

Bacon Wrapped Dates

Sweet and salty, with the richness of cream cheese, these are party pleasers for sure. 

Yield: 32 pieces

Time: 45 minutes



32 Large Dates, preferably Medjool

1 cup *Mushroom Marinade cream cheese

1/4 sliced Marcona Almonds, broken into pieces

16 slices Bacon, cut in half 


Preheat oven to 325. Place bacon slices on a sheet tray and cook until fat has begun to render, but bacon is still very flexible. 

While bacon cooks, pit dates by splitting lengthwise with fingers and pushing pits out, leave split open. Mix almonds into cream cheese. Spoon about 1 1/2 teaspoons of cream cheese mixture into each date. Wrap each date with a piece of bacon and rest seam side down on a sheet tray. Turn oven up to 400. Cook until bacon is crisp and dates are heated through, about 8-12 minutes. Remove from oven, transfer to a serving platter and serve hot.  

Candied Pecans

Candied Pecans


These are sweet and savory, with a little heat at the end.  They make a great snack or accompaniment to cheese.  Try replacing plain pecans in your favorite cookie with these for an unexpected twist.

Yield: 4 cups | Time: 30 minutes


2 cups sugar, divided

1/4 cup Marinade

4 cups pecans

Fine sea salt

Preheat oven to 350.  In small saucepan combine 1 1/2 cups sugar, 1/4 cup water, and the Marinade.  Bring to a boil, lower heat and simmer for 5 minutes.  Allow to cool for 10 minutes.  Place pecans in medium bowl, drizzle half the syrup and toss until coated.  The remaining syrup will keep for weeks in the fridge and can be used for another batch of nuts, in drinks, or for *Candied Bacon.  Spread onto a parchment lined sheet tray and sprinkle lightly with fine sea salt.  Bake for 12 minutes, stirring halfway through.  While nuts are baking, rinse and dry bowl, place remaining sugar in bowl.  Remove nuts from oven, allow to cool for a minute or two, just so they are cool enough to handle.  Transfer nuts to bowl of sugar and toss to to keep nuts from sticking.  Store in an airtight container for a day or two.  

Crispy Baked Avocado "Fries"

Crispy Baked Avocado "Fries"


Serves: 4 as a snack  | Time: 30 minutes


3 ripe avocados

1/2 c cornstarch 

1 tbsp salt

1/4 c buttermilk

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c mayonnaise

2 c *All Purpose Seasoned Panko Crumbs

1 c **Spicy Hong Kong Dipping Sauce

Preheat oven to 375 F.  Combine cornstarch and salt in shallow bowl.  Whisk together buttermilk, Hong Kong Sauce, and mayonnaise.  Pour breadcrumbs into a small cake pan.  Slice each avocado in half and remove the pit. Peel each half and slice into 8 slices.  Dredge each avocado slice in cornstarch, and then thoroughly cover with buttermilk mixture.  Transfer to crumbs and press crumbs in thick layer.  Lay out evenly on a cooling rack inside a rimmed baking sheet, coat with pan spray if desired.  Bake for 10-12 minutes, until crumbs are crisp and browned.  Serve immediately with Spicy Hong Dipping Sauce or other sauce of choice.  

*All Purpose Seasoned Panko Crumbs

Yield: 4 cups

Time: 30 minutes

Active Time: 5 minutes


3 cups Panko crumbs

2 tbsp butter, melted

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c Parmesan cheese

1/4 c This Little Goat Went to Wisconsin Spice Mix

Preheat oven to 350. Toss crumbs with butter and Hong Kong Sauce, spread on a sheet tray.  Bake for 10 minutes, stir and bake for another 5-10 minutes, until evenly golden brown.  Remove from oven and allow to cool fully.  Stir in Parmesan and Wisconsin Spice.  Store in an airtight container in fridge or freezer.  


**Spicy Hong Kong Dipping Sauce

Yield: 1 cup

Time: 15 minutes


1/2 c mayonnaise

1/2 c sour cream

2 tbsp This Little Goat Went to Hong Kong Sauce

2 tbsp sriracha

2 tbsp lemon juice

Salt to taste

Mix all ingredients together, let sit for 10 minutes for flavors to meld.  Adjust seasoning to taste before serving.  Can be kept in the refrigerator for 3 days.