A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.
This is a quick granola snack recipe that my sister-in-law gave to me one snow day when the kids were home. She told me the kids would eat the batch in a day and she was sure right! I tend to double the recipe so I am not making it every day!
A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli’. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.
Colorful, spicy mango salsa has pineapple, cilantro leaves, red onion, and a kick of ginger and crushed red pepper.
Far tastier than anything bottled, this blue cheese dressing boasts minced herbs and fresh garlic. Refrigerate prior to serving so flavors can mingle.
This recipe is a family favorite for holiday dinners. It is requested even by non-sweet potato eaters!