Raisin-stuffing dates

It's 9 p.m. and after a rather odd day, we need a snack. So I opted to try another variation of the stuffed dates that have proven popular in my universe.

This is the original recipe I invented in February:
http://angelfoodcooking.blogspot.com/2010/02/fancy-dinner-breaded-herb-pork.html
(I served it as an appetizer with the pork)

This is yesterday's version:
http://angelfoodcooking.blogspot.com/2010/08/tammys-lunch-warmed-stuffed-dates.html

This fruity version was trying to make up for the fact that we were on our final dates...

RAISIN STUFFING DATES
(makes six little appetizers)

Ingredients
- 3 dates, pitted, and sliced in half
- About 1 tablespoon walnut oil
- About 1/2 teaspoon cinnamon
- 1 dash nutmeg
- About 1/2 teaspoon sugar
- About 1 tablespoon raisins
- 6 slices morningstar vegetarian bacon
- About 2 tablespoons plus one teaspoon cream cheese or neufchâtel

In a warm skillet (on low) spread the walnut oil and sprinkle with the cinnamon, nutmeg and sugar. Add the raisins and the dates. Let cook for about three minutes and flip the dates.

Meanwhile put the cream cheese in a bowl.

Stir the raisins around. Remove from skillet as soon as they are shiny and puffy. Add to cream cheese and try to stir into as close to a whipped filling as you can get.

Once the second side of the dates have been cooked for about three minutes, remove to a dish. Throw the bacon into the skillet. Do not wipe the skillet clean first. After a minute flip the bacon. Cook another minute. Remove to plate.

With a butter knife, smear some raisin-cheese filling onto each date half. Then wrap with the bacon and return to the skillet, "seam" of the bacon down. When all six are in the pan, increase temperature to medium and cook for about two minutes.

Remove from pan.

*These do not get as crisp as the ones from the oven. You could probably roll them and cook each side if you wanted that crispness without turning the oven on.