Here are the full recipes of our winners from the Do You Want To Date? Recipe Contest
1 cup chopped walnuts
1 cup salted pecans, chopped
½ cup chopped Made in Nature Deglet Noor Dates
¼ cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon orange zest
1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1 cup butter, melted
½ cup sugar
½ cup orange juice
½ cup honey
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
1.In a large bowl, combine the nuts, dates, brown sugar, cinnamon and orange zest.
2.Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out. Layer eight sheets of phyllo in prepared pan, brushing each layer with butter and rotating sheets to cover the pie plate. Let edges of dough hang over sides. Sprinkle a third of the nut mixture onto the bottom. Layer another four sheets of phyllo and butter. Sprinkle with a third of the nut mixture. Repeat with four more sheets and butter and final nut and date mixture. Top with an additional six sheets of phyllo and butter.
3.Fold ends of phyllo up over top of pie to form edges; brush with butter.
Using a sharp knife, score pie. (Cut into eight wedges.)
4.Bake at 350° for 40-45 minutes or until golden brown.
5.While pie is baking, combine the sugar, water and honey in a small saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Add vanilla, lemon juice and vinegar.
6.Cool slightly and pour over warm pie. Cool on a wire rack. Refrigerate leftovers.
1 pkg of 2 naan breads (8.8 oz)
1/3 C brown sugar
2 tsp cinnamon
2/3 C finely chopped organic Made In Nature Deglet Noor pitted Dates
3 T melted butter or margarine
1 T softened butter or margarine
1/3 C finely chopped pecans
3 T melted butter or margarine
1/4 C powdered sugar
1/2 tsp vanilla
1.Preheat oven to 350 degrees.
2.Moisten naan with a tiny amount of water and warm in microwave ten seconds to soften slightly.
3.In a small bowl, mix together the brown sugar, cinnamon and finely chopped dates. Cut in the softened butter or margarine until crumbly.
4.Place the naans flat side up on a work surface. Sprinkle with half of the cinnamon sugar date mixture. Sprinkle with most of the nuts, saving just a few to sprinkle in bottoms of muffin cups.
5.Carefully roll up each naan and cut into three pieces or rolls. ( about three turns, do not worry if it cracks a little.)
6.Spray a large 6-count muffin tin with cooking spray. Sprinkle equal amounts of the remaining cinnamon sugar date mixture and pecans in bottom of each cup of the muffin tin. Place one cinna naan roll in each cup over the sugar and nuts.
7.Drizzle each roll with a little melted butter.
8.Bake in 350 degree oven for 10-12 minutes, until slightly golden on top.
9.Remove and let rest for 5 minutes, then scoop each roll out, bottom sides up so the gooey stuff is on top.
10.Mix the powdered sugar and vanilla in a small bowl and drizzle the rolls with the icing if desired.
2 tablespoons olive oil
½ cup onion, diced
3 cups chicken broth
½ cup Made in Nature Deglet Noor Dates, chopped
2 cups dry stuffing mix
1 teaspoon ground sage
1 teaspoon onion powder
2-(6oz) boneless, skinless, chicken breasts
5oz sliced mushrooms
½ cup heavy cream or half and half
2 tablespoons flour
1.In a large skillet, add olive oil and sauté onion over medium heat until tender. Add 2 cups chicken broth and chopped dates. Simmer 10 minutes. Add stuffing mix, sage and onion powder. Cover and set aside while you prepare chicken breasts.
2.Place chicken breasts between 2 pieces of plastic wrap and pound until ¼ inch thickness. Place approximately ½ cup stuffing mixture in center and roll breast around mixture. Secure chicken breasts with toothpicks. Season with salt and pepper. Place remaining stuffing in greased muffin pans or small casserole dish. Bake stuffing for 15 minutes at 350 degrees.
3.Sauté chicken breasts in 2 tablespoons olive oil until browned. About 4 minutes on each side. Remove roulades from pan and sauté mushrooms in same pan until tender. Add remaining 1 cup chicken broth and return roulades to the pan. Cover and simmer 10 minutes. Remove roulades to serving plate.
4.Add flour to heavy cream. Reduce heat to low and slowly pour mixture into skillet. Heat until sauce starts to thicken.
5.Serve roulades with sauce and additional stuffing.
1/2 cup chopped Made in Nature Organic Unsulfured Apricots
¾ cup chopped Made in Nature Organic Deglet Noor Dates
1 cup chicken broth
1 small onion, chopped
2 small jalapenos, seeded and chopped
2 garlic cloves, chopped or grated
2 Tbs apple cider vinegar
3 Tbs tomato paste
½ tsp sea salt
1 Tbs chili powder
2lbs boneless skinless chicken breast
pinch of red pepper flakes, if you like spice
1 lb Manchego or Mozzarella Cheese
2 garlic cloves
2 tsp Chipotle in adobo sauce
10 Made in Nature dates
1.Preheat oven to 375 degrees, when ready, put cubed pieces of cheese in a cast iron skillet and place it in the oven.
2.Prepare the topping by spraying a second cast iron skillet (or pan) with non-stick spray, add chopped onion and cook for 3-4 minutes. Stir in chopped dates and garlic, then cook an additional 7-8 minutes.
3.Add chipotle sauce, season with salt and pepper to taste; add a little water if dry.
4.Pour the topping over the melted cheese in the first skillet and place it back in the oven until completely melted and the cheese is a little brown and crunchy, approximately 5 more minutes. Serve with warm corn or flour tortillas.
2 tablespoons Cream cheese
1 cup Milk
1 tablespoon Unsweetened Cocoa Powder
Put all ingredients in a blender. Blend until smooth. (If you prefer sweeter, add 1-2 more dates or honey or maple syrup)