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Bacon-Wrapped Dates

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Bacon-Wrapped Dates
Print Recipe
They might not be beautiful, but they sure are tasty. One bite and all you'll want for Christmas are these bacon-wrapped dates! Featuring Indiana Kitchen bacon!
Servings Prep Time
24 bites 5 minutes
Cook Time
30 minutes
Servings Prep Time
24 bites 5 minutes
Cook Time
30 minutes
Bacon-Wrapped Dates
Print Recipe
They might not be beautiful, but they sure are tasty. One bite and all you'll want for Christmas are these bacon-wrapped dates! Featuring Indiana Kitchen bacon!
Servings Prep Time
24 bites 5 minutes
Cook Time
30 minutes
Servings Prep Time
24 bites 5 minutes
Cook Time
30 minutes
Ingredients
Servings: bites
Instructions
  1. Preheat oven to 400 degrees F.
  2. (Make sure your dates are pitted--you don't want your guests breaking a tooth! If not pitted, make a small incision in each date and remove the pit.)
  3. Wrap each date in a half-slice of bacon and pin securely with a toothpick. Arrange on parchment paper on a baking sheet.
  4. Bake for about 15 minutes. Then turn dates over, baking for another 15 to 20 minutes.
  5. Serve warm or at room temperature. Dates can be made a day in advance and refrigerated.
Recipe Notes

Larger dates, about thumb-sized, work better.

If desired, dates can be stuffed with a little something extra, like goat cheese, cream cheese, almonds or pecans!

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BBQ Teriyaki Pork Kebabs

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Grilled Pork Kebabs with vegetables

BBQ Teriyaki Pork Kebabs
Print Recipe
Celebrate the start of summer by firing up your grill and make these tasty BBQ Teriyaki Pork Kebabs! The vegetables and fruit this recipe calls for can easily be swapped for your favorites or whatever's available--onion, mushrooms, pepper, zucchini, pineapple, peach and tomato all make good choices!
Servings Prep Time
6 30 minutes
Cook Time Passive Time
20 minutes 3 hours
Servings Prep Time
6 30 minutes
Cook Time Passive Time
20 minutes 3 hours
BBQ Teriyaki Pork Kebabs
Print Recipe
Celebrate the start of summer by firing up your grill and make these tasty BBQ Teriyaki Pork Kebabs! The vegetables and fruit this recipe calls for can easily be swapped for your favorites or whatever's available--onion, mushrooms, pepper, zucchini, pineapple, peach and tomato all make good choices!
Servings Prep Time
6 30 minutes
Cook Time Passive Time
20 minutes 3 hours
Servings Prep Time
6 30 minutes
Cook Time Passive Time
20 minutes 3 hours
Ingredients
Servings:
Instructions
  1. In a shallow dish, mix together 3 of the tablespoons of soy sauce, 1 clove of the mixed garlic, the olive oil and red pepper flakes. Add the pork cubes to mixture, coat evenly, cover the dish and let marinade in the fridge for 3 hours.
  2. In a saucepan, combine beef broth, cornstarch, the other 2 tablespoons of soy sauce, brown sugar, the rest of the minced garlic and the ginger. Bring to a boil while stirring often. Reduce heat and simmer for 5 minutes.
  3. Preheat an outdoor grill to high heat and lightly oil grate. Thread pork pieces on skewers, alternating veggies and pineapple.
  4. Cook on grill for 15 minutes or until meat is finished. Rotate skewers for even cooking, and baste often with sauce while grilling.
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