Made this exactly as instructed. AWESOME. Only recommendation: DO NOT USE CHEAP BLUE CHEESE!!! Don't use "Treasure Cave" or any other kind of blue cheese that looks dry or made for crumbling into a salad (I've done this recipe a number of times with different blue cheeses). You want moist blue cheese that can easily be shoved into a date. Something with a little stickiness to it. Otherwise, the cheese just crumbles everywhere and is difficult to stuff. The moister cheese melts a little bit more, so if you can't get the bacon entirely around the date, you lose some of it, but don't worry...it still tastes great...and most of the cheese stays in there. I don't bother with the toothpicks usually (I wrap the bacon so the ends are on the bottom) but tastes great either way.

Followed the recipe EXACTLY. (I hate it when people rate it great, but made a million changes to the recipe...they're basically rating their own recipe!) So: PROBLEMS: 1) whipped cream cheese results in the air in the cream cheese puffing out to such an extent, that all the cream cheese fluffs out during cooking. 2) cooking time results in flabby, non crisp and fatty bacon. Not crisp bacon. So I would chew the thing, and the fatty portions of the bacon would just..sit in my mouth. Crispy bacon should disintegrate into your mouth! This just gummed around like cud. Other than these two major issues, it did taste good (given what was left of the cream cheese). If I was to change this, I might cook for longer, and use regular cream cheese. I would NOT serve this at a party as the recipe is, the things were a sloppy mess.