Bacon Wrapped Dates Stuffed with Blue Cheese

1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese
Preheat the oven to 375°F.

Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.

Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

Makes 32 servings

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Candied Bacon

1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons Heinen’s Pure Maple Syrup
ground black pepper to taste
1 pound Heinen’s Own Thick-Cut Bacon
Preheat oven to 350°F.

Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.

Place bacon slices on cooling rack set over a baking sheet.

Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.

Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Makes 6 servings

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Stuffed Filet Mignon Bites

4 (6 ounce) filet mignon steaks
1 (16 ounce) bottle Italian dressing
Heinen’s Potato Latkes (recipe to follow)
Horseradish Cream

Slice the steaks into 1/2-inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours. Once marinated, sauté over high heat on the stove then finish in the oven. Allow to sit for 10 minutes before slicing.

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Heinen’s Holiday Brie

1 Heinen’s Artisan Boules (available in the Bakery)
1 wedge Heinen’s Brie
Lyons Market Wickedly Spiked Pear Jam

Hollow out the inside of a boule. Cut brie into chunks. Spread in the inside of the hollowed out boule with Lyons Jam. Place cut up brie ontop of the jam in the boule and bake at 350°F for 20 minutes or until cheese melted. To serve cut into wedges.

Makes 12 servings

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Marinated Scallops Wrapped in Bacon

3/4 cup maple syrup
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
12 large sea scallops, halved
12 slices smoked bacon, halved
24 toothpicks
2 tablespoons brown sugar

Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.

Preheat oven to 375°F. Line a rimmed baking sheet with a sheet of aluminum foil.

Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.

Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.

Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

Makes 24 servings

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Mini Ham & Swiss Sandwiches with Cranberry Relish

1 (16 ounce) package cocktail rye bread
1/4 cup Dijon mustard
Heinen’s Cranberry Relish
2 pounds Heinen’s Own Spiral Sliced Ham, cut to fit rye bread
12 ounces thinly sliced Swiss cheese, cut to fit rye bread
Arugula or other baby salad greens

To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula, then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

Makes 44 servings

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Parmesan Crisps

8 ounces Heinen’s Parmesano Reggiano Cheese, freshly grated

Preheat oven to 350°F.

Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.

Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven and let cool. Store at room temperature in an airtight container.

Makes 24 crisps

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Pear & Mushroom Strudel

1 cup mushrooms, finely chopped
1 small onion, finely chopped
1/2 cup butter, divided
2 small pears, peeled and thinly sliced
3/4 cup Gruyere or Swiss cheese, shredded
1/2 cup sliced almonds
1 tbsp. stone ground mustard
Salt and Pepper
10 sheets phyllo
1/3 cup grated parmesan cheese

In a skillet cook mushrooms and onion in 2 tbsp. butter until tender. Add pears and cook 3 minutes. Remove from heat add Gruyere, almonds, mustard, salt and pepper and cool completely.

Melt remaining butter. Place 1 sheet phyllo and brush with butter. Sprinkle with 1 ½ tsp. parmesan cheese. Layer with 4 more sheets (brush each with butter and Parmesan).

Spread half of pear mixture in 2” strip along short side. Roll up jelly roll style. Brush top with butter.

Bake at 375°F for 16-20 minutes.

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Smoked Salmon Canapes

Smoked Salmon
1 Heinen’s Baguette, toasted
Olive oil
Heinen’s Lemon Dill Sauce
Garnish with any combination of chopped onion, parsley, lemon or capers.

Preheat oven to 450°F.

Arrange sliced baguette on a baking sheet. Brush with olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from oven.

Top toasted baguette with a dollop of Heinen’s Lemon Dill sauce then a thin slices of the smoked salmon. Garnish with freshly ground pepper and any combination of chopped onion, parsley, lemon or capers.

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Spinach Stuffed Mushrooms

1/4 cup olive oil
30 large whole fresh mushrooms, stems removed
1 egg
salt and ground black pepper to taste
1 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 cup Heinen’s Jarlsberg Spread
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese

Preheat an oven to 375°F.
Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.

Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.

Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.

Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

Makes 30 servings

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Stuffed Celery

1 bunch celery - large stalks washed, trimmed, and cut into 3 sections
Heinen’s Dips – Caramelized Onion, Cranberry Horseradish, Shrimp, Crab & Lobster, etc.

Thoroughly dry each piece of celery with paper towels. Using a piping bag, pipe a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

Makes 24 servings

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Sugar & Spice Pretzels

2/3 cup vegetable oil
1/2 cup sugar
2 teaspoons ground cinnamon
1 – 1 lb. package small pretzel twists

In a large roasting pan stir together oil, sugar and cinnamon. Add pretzels; toss well to combine. Bake, uncovered, in a 300°F oven for 30 minutes, stirring twice. Spread on waxed paper to cool. Store in an airtight container.

Makes 12 cups

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Sweet & Spicy Pecans

2 cups pecan halves
2 tablespoons Heinen’s Pure Maple Syrup
4 teaspoons vegetable oil
2 tablespoons sugar
1/2 teaspoon ground Cayenne Pepper

Line a 13x9x2-inch baking pan with foil; set aside. In a medium bowl combine pecan halves, maple syrup and oil. Stir in sugar and cayenne pepper. Spread in prepared pan.

Bake, uncovered, in a 250°F. oven for 45 minutes, stirring twice. Spread on a large piece of foil to cool. Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.

Makes 2½ cups

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German Potato Pancakes

2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Once potato pancakes are done, layer horseradish cream then a slice of filet mignon and top with fresh cracked pepper.

Makes 10 servings

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We're Heinen's Grocery Stores, a Cleveland, OH based family-owned grocery store established in 1929. Focused on quality meats, fresh market produce and superior customer service, we make grocery shopping something to smile about.