Bacon Wrapped Stuffed Medjool Dates with Goat Cheese

Warning! These are extra good!


Who doesn’t love a good bacon app? Again, I don’t show up without bacon to a party invite. I brought these bad boys with me and of course they were gone by the time we left the party and I had made over 40 over them!

This is very simple to make, you just assemble the parts and put it in the oven. No mixing, no measuring ingredients, no nonsense. So if you’re trying to come up with a delicious and easy appetizer for a party, this one is a must and a crowd-pleaser!


  • 30-40 Medjool dates, sliced open and pitted (Trust me you’ll need to make a lot if serving at a party because it will be gone in minutes! I bought a container about the size of a medium-sized strawberries package of Medjool dates from Trader Joes.)
  • 2 packages of bacon, cut in half or thirds, depending on how thick and long your strips of bacon are. They will need to be long enough to wrap around the dates.
  • 4 oz. container of goat cheese, crumbled


  1. Slice open the dates and take the seeds out.
  2. Preheat oven to 350 degrees.
  3. Stuff the dates with a very small amount of the crumbled goat cheese.
  4. Cover a large baking pan with tin foil.
  5. Wrap each piece of stuffed date with the cut bacon and secure with a toothpick, piercing through to the other side. Repeat until all the dates have been wrapped in bacon and place onto the baking pan.


Bake for 20-30 minutes until the bacon is brown and crisp. Keep checking every 5 minutes so you don’t over cook the bacon. I had to do 2 batches to spread out the dates enough for the bacon to crisp. Serve on a pretty platter and watch how fast they get gobbled up!



Warm & Cheesy Bacon Jalapeño Dip


I never show up to a party without BACON! Come on, if my friends are gracious enough to invite me and/ my family to a party, I can at least bring the bacon! This is what I made and brought to a New Year Eve’s party that was a dessert theme. I figured there would be enough sweets to eat that a savory dish might cut the cheese. Hahahaha I amuse only myself. I asked the hostess ahead of time if this was okay with her. Thanks, Michelle! I’m sure you didn’t mind.;) We brought store-bought tortilla chips to eat with the dip.


  • 8 oz. of softened cream cheese
  • 16 oz. of sour cream (large container)
  • 2 cups of shredded cheddar cheese
  • 4-6 slices of bacon, cooked and crumbled/chopped into small pieces
  • 1 stalk of scallions, chopped
  • 2 jalapeños, chopped, no seeds (Tip: Wear gloves, my eyes learned this from experience!)


  1. Preheat oven to 400 degrees.
  2. Cook bacon and crumble. Set aside.
  3. Chop green onion.
  4. Combine all of the ingredients into a large bowl and mix until well combined. Remember to save some of the bacon, cheese, green onions and jalapeños to garnish on top. I like to do this so people can see what’s in the dip. Transfer mixture into a serving dish that is oven safe. I used a square glass baking dish that’s 8 x 8″.
  5. Bake in oven for 25 to 30 minutes or until bubbly.
  6. Serve immediately with sliced French baguette, tortilla chips, crackers or veggies sticks.

Photo of the dip before I put it in the oven.


Puppy Bowl Grub

It’s game day, time to make the homeMAD guacamole! Of course I could’ve gotten store-bought guac but I like mine chunky. Here are the ingredients I used; 4 fresh avocados from Costco, juice of 2 limes, 2 fresh jalapeños seeded and chopped pickled jalapeños, Tomato/Bell pepper/Onion Trinity from Publix, sea salt, freshly grounded peppercorns and cilantro.


First I chopped up fresh and pickled jalapeños. I took out most but not all of the seeds from the fresh jalapeños and used rubber gloves to handle them. Already made that burning mistake once and learned my lesson. I also used a separate knife just for the jalapeños.


Onto the avocados. I sliced them in half, stuck my knife in the middle of the seed and twisted it to take it out. Then I pre sliced half of the avocado going in criss-cross directions and then took a table spoon and scooped it out.

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Then, mix all of the ingredients into a mixing bowl including the Tomato Trinity, add sea salt, freshly ground black pepper and fresh lime juice to-taste. Mix in some of the cilantro but leave some for garnish. Don’t over mix the ingredients or the guacamole will lose it’s chunky texture. Serve with Xochitl chips.

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Last but not least, our Puppy Bowl pups! My daughter wanted me to post this on Instragram #puppybowlsuburu Roxy! to see if we could get Roxy on TV. Don’t think she made it. Oh well, there’s always next year.


Both of our dogs, Niko and Roxy, enjoying some game day treats.IMG_2219