Other Type: Kid-Friendly

Bacon Wrapped Goat Cheese Stuffed Dates

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 165g Pkg Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Slices
  • ½Cup goat cheese, creamy
  • 12Medjool dates
  • ¼Cup honey
  • ¼Cup Walnuts, toasted and chopped
  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Split the dates in half lengthwise. Remove the pit and discard.
  4. In a small bowl mix the goat cheese, honey and chopped walnuts and set aside.
  5. Stuff each date with goat cheese mixture, then gently squeeze to seal. Wrap each date with bacon and place seam side down on the prepared baking sheet. Seal using a toothpick to prevent the bacon from unwrapping. Repeat the same with the remaining dates.
  6. Transfer to the oven and bake for 8-10 minutes, until the bacon is crisping.
  7. Serve warm.
Tips icon

Can be served with Brie stuffed pull
apart bread

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Halloween Protein Board

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

45

Minutes

Serves
Portions icon

4

Portions

  • Ingredients

  • Preparation

  • 1700g pkg Maple Leaf Prime® RWA Dino Chicken Nuggets.
  • 1375g pkg Maple Leaf Top Dogs, Diced
  • 1200gr Can wiener wrap dough

Dino Nuggets

  1. Preheat oven at 400 F
  2. Place the Dino nuggets on a baking sheet lined with parchment and bake as per instructions on the packaging.

Spooky Mummy Halloween Dogs and Broomsticks

  1. Preheat oven at 350 F
  2. Cut hot dog in half.
  3. Roll out the dough and cut the dough into long, skinny strips
  4. Wrap dough around Top dog to look like a mummy
  5. Place on a lined baking sheet and bake for 10-13 minutes or until golden brown.

Top Dog Broomsticks

  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  2. Cut each hot dog in half, crosswise.
  3. Fray the bottom of the hot dog by cutting each half into 3-4 strips, being careful not to cut all the way through.
  4. Bake for 10 minutes or until the hot dog starts to curl slightly.
  5. Let cool slightly. Insert a pretzel stick into each hot dog before serving.

Assemble the Dino nuggets, Spooky Halloween Dogs and a variety of fun spooky snacks

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Chicken Meatball Banh mi

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Portions

Chicken Meatball Banh Mi

  • Ingredients

  • Preparation

  • 1Maple Leaf Prime Chicken Meatball 700g Bag
  • 1baguette, cut into 4 equal pieces and lightly toasted
  • 1Jalapeño, thinly sliced
  • cilantro, garnish
  • Carrot daikon salad:
  • 2medium carrots, julienned
  • 1Cup daikon radish, julienned
  • 2tbsp sugar
  • ½tsp salt
  • 3tbsp rice wine vinegar
  • 2tbsp sesame oil
  • Sauce:
  • ¼Cup Mayonnaise
  • 2tsp Sriracha
  1. Start by preparing the carrot and daikon salad. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside by stirring occasionally.
  2. Place 5-6 meatballs into a microwave safe dish for one sandwich. Cook meatballs on max power for 2 minutes. Flip meatballs halfway through cooking time and continue to cook. Cook meatballs to an internal temperature of 165 F
  3. In a separate bowl, combine the mayonnaise and Sriracha. 
  4. Open each piece of bread and spread 1 tbsp of the Sriracha mayonnaise on each side. Fill with 2 tbsp pickled carrots and daikon salad.
  5. Place 5-6 cooked meatballs and garnish with jalapeños, and cilantro. Serve hot.
Tips icon

Turnips or parsnips are an alternative for daikon radish.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Festive Bacon Dessert Board

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

50

minutes

Serves
Portions icon

4

Portions

Festive Bacon Dessert Board

  • Ingredients

  • Preparation

  1. Bacon Rice Krispies:

    In a large saucepan over low heat, melt butter, add marshmallows and stir until smooth.
  2. Remove from heat; stir in cereal and half the bacon.
  3. Press mixture into a lightly greased baking pan, using spatula.
  4. Sprinkle with remaining bacon, Cool and cut into bars.
  5. Apple – Raspberry Crisp:

    Preheat the oven at 350 F.
  6. Grease 4 Ramakins, toss in apples and raspberries.
  7. In a large mixing bowl, combine the flour, oats, brown sugar and salt.
  8. Stir to combine the dry ingredients. Cut in the butter. Incorporate the butter into the dry ingredients until you have a coarse crumbles.
  9. Evenly spoon the crumbly mixture over the top, making sure to cover it completely.
  10. Bake for about 25-30 minutes. The fruit should be soft and the top golden and crisp.
  11. Sprinkle with ready crisp
  12. Chocolate Bacon:

    Preheat oven to 425°. Arrange bacon in a single layer in a baking sheet. Bake 12 minutes, pour off drippings.
  13. Melt white chocolate in a microwave until smooth. Brush onto both sides of half the bacon strips.
  14. Melt semi-sweet chocolate in a microwave until smooth. Brush onto both sides of the remaining half the bacon strips.
  15. Sprinkle the bacon strips with chopped toppings mix and place on a lined baking tray.
  16. Refrigerate until set.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Bacon Goat Cheese Dip

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Bacon Goat Cheese Dip

  • Ingredients

  • Preparation

  • 1Cup Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon, diced
  • 1Cup crumbled goat cheese
  • 1Medium Red onion, thinly sliced and caramelized.
  • ½Cup Greek yogurt
  • 2tbsp honey
  • ¼tsp kosher salt
  • ¼tsp black pepper
  • 2tbsp apple cider vinegar
  • 2tbsp olive oil
  • Fresh rosemary, to garnish
  1. Prepare the Bacon as per instructions on the box and finely dice them.
  2. Add olive oil to a skillet over medium heat and add the sliced Red Onions. Cook for a few minutes until caramelized and tender.
  3. Combine the goat cheese, Greek yogurt, honey, salt, black pepper in a food processor. Process until smooth. Spoon the whipped mixture out and set aside. Add apple cider vinegar and combine.
  4. Crumble the bacon and rosemary leaves over top along with caramelized onions.
Tips icon

Serve with deli meats and crackers.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Ham turnover and Harvest Salad

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Ham turnover and Harvest Salad

  • Ingredients

  • Preparation

  • Ham and cheese turnover:
  • 11 600gr Maple Leaf Black Forest Smoked Ham, Diced
  • 1sheet puff pastry
  • 1Cup Mozzarella cheese, Grated
  • 1egg
  • Harvest salad:
  • ½Cup Maple leaf black forest Smoked ham, Cubed
  • 1Cup Butternut squash, Cubed
  • 2Tbsp Olive Oil
  • 2Cup kale leaves, Roughly chopped
  • ¼Cup pecans, chopped
  • ¼Cup pumpkin seeds, roasted
  • 1Cup Apples, diced
  • Salt & pepper, to taste
  • Dressing:
  • 2tbsp olive oil
  • 2tbsp lime juice
  • ¼cup feta cheese
  • Salt and pepper, to taste
  1. Pre-heat oven to 400 F.
  2. Place a sheet of baking paper on a baking tray
  3. Cut the defrosted puff pastry in four squares.
  4. Take one square, place diced ham pieces and sprinkle of cheese Fold over the puff pastry from each opposite tip, place onto the lined baking tray. Repeat the same procedure for the remaining puff pastry.
  5. Whisk the egg with a splash of water. Baste the turnovers.
  6. Place into the oven to cook for approximately 20 mins or until the pastry has puffed up and it is golden.
  7. Harvest salad:

    Toss cubed butternut squash and cubed ham with 1 tbsp olive oil, salt, & pepper. Spread in a thin layer on a baking sheet and bake for 12-15 minutes at 350 F.
  8. Place chopped kale in a bowl with 1 tbsp of olive oil. Gently massage until soften.
  9. Add pumpkin seeds and apples. Prepare the dressing by whisking together all ingredients until well combined.
  10. When ready to serve the salad, top it with the roasted ham and pumpkin.
  11. Pour the dressing over top and toss to combine. Sprinkle feta cheese and serve with the ham and cheese turnovers.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Halloween Top Dog Mac and Cheese

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Top Dog Mac and Cheese Pumpkins

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf Top Dogs, Diced
  • 4Orange Bell peppers
  • 250gMacaroni pasta
  • 2Tbsp Butter
  • 2Tbsp All-purpose flour
  • 1Cup Milk
  • 1Cup Cheddar cheese, Shredded.
  • ½Cup Parmesan cheese, Shredded.
  • Salt and Pepper, to taste.
  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes.
  2. Reserve 1 cup cooking water, then drain.
  3. Melt the butter in a hot pan over medium heat, Add the Diced top dogs and cook for 2 minutes. Remove the top dogs from the pan and set aside.
  4. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Whisk in the milk and reserved pasta water and cook until slightly thickened.
  6. Add the cheeses and whisk until creamy.
  7. Stir the pasta and cooked top dogs into the cheese sauce. Add salt and pepper to taste.
  8. Meanwhile, rinse peppers, slice off tops, and hollow out insides and remove seeds and white pith.
  9. Using small paring knife, cut out face on each pepper.
  10. Boil water in a pot over medium heat, add peppers and tops and cook for about 5 minutes or until peppers are tender.
  11. Remove peppers from water and place in an ice bath to cool.
  12. Fill each pepper with Top dog Mac n cheese.
  13. Replace pepper tops back on top of each pepper and serve.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Marbled Bacon Walnut Bark

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40 + 30 min chilling

Minutes

Serves
Portions icon

12- 20

pieces

Marbled Bacon Walnut Bark

  • Ingredients

  • Preparation

  • 6slices Maple Leaf® Original Bacon OR Lazy Maple Bacon
  • 1250g bag good quality bittersweet chocolate chips
  • 1225g bag good quality pure white chocolate chips
  • 2tbsp toast walnuts or pecans, finely chopped
  • Lemon juice – optional
  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper and lay 6 slices of bacon flat. Cook on center rack of oven for 15 to 20 minutes or until completely crisp and golden brown. Remove onto a cooling rack and blot bacon completely on both sides, set aside to cool.
  3. Meanwhile pour bittersweet chocolate into a microwave glass bowl and the white chocolate into a second bowl. Line a large baking sheet with parchment paper. Microwave bittersweet chocolate for 35 to 40 second intervals stirring each time until chocolate has melted. Be careful not to overheat and burn the chocolate during the last interval – reduce time to ensure smooth melted chocolate.
  4. Using a rubber spatula pour the chocolate onto prepared baking sheet.
  5. Using an off-set spatula spread the chocolate into the shape of a square being careful not to spread too thin.
  6. Repeat heating step for white chocolate.
  7. Spoon dollops of white chocolate all over the bittersweet chocolate. Drag your rubber spatula in a zig zag pattern across the chocolate
  8. On a clean surface chop cooled bacon into fine pieces and immediately sprinkle evenly over marbled chocolate. Sprinkle nuts over top and softly press down with the back of a clean spoon any toppings that are not adhered to the chocolate bark.
  9. Refrigerate for at least 30 minutes. Once completely chilled use a butter knife and crack bark into desired number of pieces. Enjoy right away or place in an airtight container and refrigerate for up to 1 week.
Tips icon

Be creative! Make this your own – need thought starters? Things that go great with bacon… Smores bark – bacon, mini marshmallows and crushed graham crackers Bacon, fruit and nut – bacon, assorted nuts and chopped dried fruit such as apricots and cranberry

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Sausage Pumpkin French Toast Bake

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

8

Portions

Sausage Pumpkin French Toast Bake

  • Ingredients

  • Preparation

  • 4Maple Leaf® Natural Original Smoked Sausage, diced
  • 165g Pkg Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Slices
  • 1(400g) loaf sourdough bread, Slice and cut the bread into 1-inch cubes.
  • 1cup pumpkin puree
  • 1cup brown sugar
  • 5medium eggs
  • 2½cups whole milk
  • 3teaspoons pure vanilla extract
  • ¼tsp salt
  1. Preheat oven to 350 F.
  2. Grease a 11×7-inch baking dish with nonstick spray. Spread cubes of bread in the dish.
  3. Whisk pumpkin puree, brown sugar, eggs, milk, salt and vanilla extract together in a large bowl. Pour evenly over bread. Rest the baking dish for 10 minutes to let the bread absorb the liquid mixture.
  4. Sprinkle diced sausage topping evenly over casserole and bake uncovered for 10 minutes, and then cover with aluminum foil and bake for an additional 20 minutes or until center appears set and is no longer runny.
  5. Prepare the Bacon as per instructions on the box and finely dice them.
  6. Remove from the oven and sprinkle the bacon crisp over the French toast and cool for 5 minutes before serving.
Tips icon

Cover the baking pan tightly and place in the refrigerator for at least 3 hours before cooking. This gives the bread a chance to soak up the milk.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book