INGREDIENTS:

• 1 1/2 Cups All-purpose Flour
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1 1/2 Cup Sugar
• 1 Cup Greek Yogurt
• 1/2 Cup Olive Oil
• 1/2 Teaspoon Fiori di Sicilia (See Notes Above)
• 3 Large Eggs At Room Temperature
• 1 Large Myer Lemon, Zested And Juiced
• 2 Tablespoons Poppy Seeds
• 3/4 Cup Powdered Sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Spray an 8 x 4 inch loaf pan with baking spray.
3. In a medium bowl, stir together the flour, baking powder, and salt.
4. In a second bowl, use an electric hand mixer to blend the sugar, yogurt, oil, extract, and eggs.
5. Add half the lemon juice along with the zest and mix until blended.
6. Pour the dry ingredients into the wet and stir together with a wooden spoon until the flour mixture has been incorporated.
7. Stir in the poppy seeds.
8. Bake the loaf for 45 to 50 minutes, or until a cake tester inserted into the center comes out cleanly.
9. Cool for 10 minutes then remove from the pan and cool completely.
10. To make the glaze, place the powdered sugar in a small bowl, and drizzle in the remaining lemon juice, whisking continuously until you reach your desired thickness.
11. Drizzle the glaze over the cooled loaf and let sit until set.

WHAT YOU’LL NEED

• 1 cup tomatoes (sun-dried, cut into strips)
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• 1 cup mozzarella cheese (shredded)
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• 1/4 cup basil (fresh, shredded)
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• 1 tablespoon plus 1 teaspoon Parmesan cheese (finely grated)
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• 12 eggs
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• 1/2 cup milk
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• 1/4 cup butter
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• Salt to taste
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• Pepper to taste
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HOW TO MAKE IT

1. Preheat oven to 200˚F. Place sun-dried tomatoes in a small bowl. Cover them completely with boiling water. Set aside for 10 minutes, or until you assemble the rest of your ingredients. When tomatoes have reconstituted, drain the liquid. Arrange the mozzarella cheese, basil, and Parmesan cheese in bowls or on plates near the stove for easy access.
2. In a small bowl, beat 3 eggs together with 2 tablespoons milk. Heat a medium (10 inches) nonstick skillet over medium-high heat. Add butter and tilt pan to coat it completely with melted butter. When butter foams, add the egg mixture and use a rubber spatula to rapidly stir eggs in pan for a few seconds, then shake pan to evenly distribute eggs, and let cook over medium-high heat until eggs are nearly set. Sprinkle about 1/4 cup mozzarella, 1 tablespoon basil, 1/4 cup tomatoes and 1 teaspoon Parmesan cheese over one-half of the omelet. Season omelet lightly with salt and pepper. Run the rubber spatula lightly under the other half to make sure it’s not stuck, then gently fold the egg mixture over the filling. Let cook another minute or two to let cheese melt, then slide the omelet out of the skillet onto a plate.
3. Keep warm in a 200˚F oven while you repeat Step 2 to make 3 additional omelets with the remaining ingredients. Serve omelets warm.

INGREDIENTS

• 1 (17 1/2 ounce) packagebetty crocker sugar cookie mix
• ¹⁄₂ cup granulated sugar
• ¹⁄₂ cup butter or ¹⁄₂ cup margarine, softened
• 1 (7 -8 ounce) package almond paste (not marzipan)
• 1 egg
• 2 cups pine nuts (8 oz)
• 1 tablespoon powdered sugar

DIRECTIONS

1. Heat oven to 350°F
2. Spray cookie sheets with cooking spray.
3. In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
4. Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat.
5. Place balls 2 inches apart on cookie sheets.
6. Bake 13 to 17 minutes or just until edges are light golden brown.
7. Cool 5 minutes; remove from cookie sheets to cooling rack.
8. Cool completely, about 15 minutes.
9. Before serving, sprinkle with powdered sugar.

INGREDIENTS

• 3 eggs
• ³⁄₄ cup butter, melted and cooled
• 2 ¹⁄₂-3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 ¹⁄₂ teaspoons vanilla

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In medium bowl, whisk eggs with melted butter until well blended.
3. In large bowl stir together flour, sugar and baking powder, make a well in the center of the dry ingredients, add the egg mixture and then vanilla. Mix until shiny, about 2 minutes. Cover bowl with waxed paper and let the dough stand at room temperature for 20 minutes. When rolling out this dough, don’t be afraid to add flour. It will not make the dough tough.
4. Roll out dough to 3/8inch thick and cut into shapes with cookie cutter. Place on prepared cookie sheet (parchment paper or silicone baking sheet). Bake 12 minutes. Let cookies completely cool before icing. Makes approximately 3 dozen 2 inch cookies.

INGREDIENTS

• 1 lb ground beef
• ¹⁄₄ cup onion, chopped
• 1 cup spaghetti sauce
• 1 ¹⁄₂ cups mozzarella cheese, shredded
• ¹⁄₂ cup sour cream
• 1 (8 ounce) can crescent rolls
• ¹⁄₃ cup parmesan cheese, grated
• 2 tablespoons butter

DIRECTIONS

1. Heat oven to 375 degrees Fahrenheit.
2. In large skillet, brown beef and onion then drain.
3. Return meat to pan; add spaghetti sauce.
4. Meanwhile, in a medium bowl combine mozzarella cheese and sour cream.
5. Pour hot meat into an ungreased 12 x 8 inch dish.
6. Spoon cheese mixture over meat.
7. Unroll crescent roll dough over the top of the mixture.
8. Mix parmesan cheese and butter together, then spread over the top of the dough.
9. Bake 18-25 minutes or until golden brown.