Stuffed Dates

A little background dates are amazingly sweet and make an awesome addition to desserts, smoothies, or just as a sweetener.  Below is a link to tell you more about Majool Dates.  Additional note, freeze your dates before removing the stone.  Use a sharp knife to slice into half.  Hold the date end to end with your finger and thumb, press gently together, it will open to easily remove the stone.  For this dish lay each half on parchment paper covering a cookie sheet.
If you plan to make the cheese filling in advance you can save it in the fridge covered for about 1 week.  The best way to preserve this type of cheese is to press it into a ball, use press n seal to cover tightly.  You may want to cover in two layers.  The cheese mix may be easier to handle divided into two balls, then wrapped.  Another good plan is to place it into a freezer bag with date and identify the content.
http://datepac.com/faq.htm

You will need about 18-20 dates.
.75 oz. Gorgonzola cheese.   (Crumble in bowl with a fork.)
8 oz. Marscapone  Italian cream cheese
3 oz. Hormel bacon bits
2.5 oz. pecan chips

Place bacon bits in a microwave safe container.  Then heat bacon bit in microwave about 30 seconds.  In a large bowl combine both cheeses and  bacon bits, mix well.  Cover with press n seal and place in fridge for at least on hour.  Take dates from freezer and remove stone.  Use directions from above.  Let cheese and bacon mixture sit out so that it is easier to handle.

Place pecans in a small bowl.  Roll cheese filled dates in in the pecans to cover.

With dates on cookie sheet covered with parchment fill with the cheese and bacon mixture.

 Place dates into a pre-heated oven at 350 degree.  Heat cheese filled dates till warm, about 10 minutes.
http://datepac.com/faq.htm