Caprese Lasagna Roll Ups -

Caprese Lasagna Roll Ups -
loaded with Mozzarella, fresh tomatoes and fresh basil!

Ingredients

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired)

Grilled Cheese Biscuits

  

Grilled Cheese Biscuits are always a huge hit !!!   Make  and serve these with chicken noodle soup or tomato soup on rainy days!! These are made just like -> Cheesey Biscuit Bites and are just as addictive! 

 

Grilled Cheese Biscuits

 

Ingredients

• 2 Tubes of Pillsbury Biscuits (I recommend avoiding the grands they can come out doughy)
• ½ cup melted Butter
• Cheddar cheese (Or your favorite cheese will work)
• A 9″ round cake pan

Instructions

1. Pour half the melted butter into the cake pan
2. Cut your cheese into cubes to fit in the biscuits.
3. Pop open the Biscuits and stuff each one with a cube or 2 of the cheese.
4. Roll the dough the into a ball around the cheese
5. Place the stuffed dough into the buttered pan.
6. Pour the remaining butter on top of the dough
7. Place the pan on top of a cookie sheet
8. Bake at 350 degrees uncovered for 12 minutes if they start to brown to much then cover with foil!

Turtle Rice Krispie Treats

Turtle Rice Krispie Treats 

Classic rice krispie treats with a special turtle topping of creamy caramel, crunchy pecans, and a decadent chocolate drizzle! This easy and delicious dessert can be ready in under 20 minutes!

INGREDIENTS

• 3 tablespoons butter
• 1 – 10 ounce package marshmallows
• 6 cups crisp rice cereal
• 1 – 11 ounce package caramel bits
• 2 tablespoons milk
• ½ cup pecans, chopped
• 2 ounces semi-sweet chocolate

INSTRUCTIONS

1. Microwave butter in a large microwaveable bowl on high for 45 seconds or until melted. Add marshmallows and toss to coat. Microwave for 45 seconds and stir. Microwave for another 45 seconds or until marshmallows are completely melted and stir until well combined. Add the cereal and mix well. Press mixture into a foil-lined 13″ x 9″ pan sprayed with cooking spray. Tip: Spray the back of a spoon or spatula with cooking spray to help press the cereal without sticking.
2. Microwave the caramels and milk in a medium microwaveable bowl for 2 to 2½ minutes or until caramels are completely melted, stirring after each minute. Pour caramel over cereal and spread evenly. Sprinkle with chopped pecans and press lightly into the caramel to secure.
3. Microwave the chocolate in a small microwaveable bowl for 1 minute or until completely melted, stirring every 30 seconds. Drizzle chocolate over the nuts and caramel. Allow treats to cool and set before cutting to serve. Tip: To quickly cool the treats, place them in the refrigerator or freezer for 10-20 minutes before cutting.

Delicious Roasted Whole Cauliflower W/Herbed Cheese Sauce

Think You Don’t Like Cauliflower? Think Again

Cauliflower is one of my all-time favorite vegetables. It’s often overlooked, I think, but really shouldn’t be. It’s incredibly versatile and hearty—this dish can easily be a meal itself. I served it as an appetizer before dinner, and it was a big hit. The cauliflower itself is super-flavorful, from the water bath and then the roasting—and the cheese sauce just really takes it over the top.

This is a great addition to a brunch menu. It’s also good party food—you can cut up the cauliflower into pieces and stick a toothpick in them, and they become delightful finger food. It’s also a great side dish with dinner, and perfect fare for a vegetarian guest.

INGREDIENTS

For the cauliflower:

• 1 head of cauliflower
• 8 cups water
• 2 cups dry white wine
• 6 Tbsp olive oil
• 2 tsp salt
• 1 tsp ground black pepper
• 3 Tbsp fresh lemon juice
• 2 Tbsp heavy cream
• 1 Tbsp unsalted butter
• 1 tsp paprika
• 1 bay leaf

For the herbed cheese:

• ½ cup full-flavored cheese, shredded (I used Manchego)
• ½ cup sour cream
• 2 Tbsp cream cheese
• 1 tsp dried basil
• 2 Tbsp olive oil

DIRECTIONS

Make the cauliflower:

1. Preheat oven to 475°.
2. Clean the cauliflower by removing all of the leaves. Rub the cauliflower all over with a little olive oil, sprinkle with salt, and set aside.
3. Put the water in a large pot on the stove, add the remaining ingredients, stir well, then bring to a boil. Add the cauliflower and reduce the heat, allowing it to simmer for about 15 - 20 minutes, or until a knife inserts easily into the center.
4. Remove the cauliflower to a colander and allow to drain. Put the cauliflower on a large roasting sheet, and roast in the oven until browned - turning the sheet occasionally. It should take about 40 minutes.

Make the herbed cheese:

1. Mix the shredded cheese and sour cream together in a microwave safe bowl and microwave on high for about 1 minute. Use a fork to whisk in the cream cheese, basil and olive oil - then put the cheese mixture in a serving dish.
2. Sprinkle the roasted cauliflower with some sea salt, and serve with the cheese sauce on the side.

Homemade Strawberry Lemonade

Homemade Strawberry Lemonade!

Ingredients:
1 ¼ lb strawberries, washed & cut in halves,
about 4 cups
2 lemons, washed and quartered 
(use limes to make strawberry limeade)
~ ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries
6 cups of water
Ice

Patatas Con Alioli

Patatas Con Alioli

Ingredients:
2 pounds small red potatoes
2 tablespoons finely chopped garlic
8 ounces mayonnaise
1/2 tablespoon group white pepper
1 tablespoon chopped fresh parsley
salt to taste
garnish with bell peppers

Directions:
1. Boil potatoes with salted water and bay leaves.
2. After boiling, peel and cut the potatoes into four-six pieces each.
3. Whip together mayonnaise, garlic, salt, white pepper, and parsley.
4. Combine potatoes with the whipped mixture and chill.
5. Garnish with bell peppers and fresh parsley.

Enjoy!!

Four-Way Sour Cream Coffee Cake

Ingredients:

• 1-1/2 cup butter, softened
• 1/2 cup cream cheese
• 1-1/2 cup granulated sugar
• 1-1/2 cup light brown sugar
• 4 eggs
• 1-1/4 cups sour cream
• 1/2 tsp vanilla extract
• 3 cups flour
• 1-1/2 tsp ground cinnamon
• 1-1/2 tsp baking powder
• 1/2 tsp salt

Garnishes:

• 1/2 cup blueberries, divided
• 1/2 cup chopped walnuts, divided
• 1/2 cup mixture of chocolate and peanut butter chips, divided
• 1/2 cup chopped apples tossed with cinnamon sugar, divided
• Ground cinnamon, to taste
• 1/2 cup turbinado sugar, like Sugar in the Raw
• Warm caramel sauce (optional)

Preparation:

1. Preheat the oven to 350°F. Grease four separate mini loaf pans.
2. Cream the butter and cream cheese with the sugars until light and fluffy. Beat in the eggs one at a time, and slowly add in the sour cream and vanilla. Reduce the mixer speed and pour in the flour, cinnamon, baking powder, and salt.
3. Fill each pan halfway with cake batter. Top one pan with 1/4 cup blueberries, another with 1/4 cup chopped walnuts, a third with 1/4 cup of the chocolate and peanut butter chips, and the last with 1/4 cup of the cinnamon-sugar apples.
4. Fill each pan with the remaining cake batter followed by the remaining, corresponding toppings. Sprinkle each cake with a pinch of ground cinnamon and equal parts of turbinado sugar. Bake for 28-32 minutes, or until a toothpick inserted in the center of each cake comes out clean.

Baked Spring Rolls

Ingredients:

Filling:

• 3 Tbsp sesame oil, plus more for brushing
• 1 tsp garlic, minced
• 2 tsp ginger, grated
• 1/4 cup scallions, thinly sliced
• 1 lb ground pork
• 3 cups cabbage, thinly shredded
• 1 cup carrot, grated
• 1 8-oz can sliced water chestnuts, chopped
• 3 Tbsp soy sauce
• 2 Tbsp fresh cilantro, chopped
• 2 tsp chili garlic paste
• 3 Tbsp rice wine vinegar
• 18 flour spring roll wrappers

Dipping sauce:

• 3 Tbsp soy sauce
• 3 Tbsp rice wine vinegar
• 1-1/2 Tbsp sweet rice cooking wine
• 1-1/2 tsp ginger, peeled and chopped
• 1 scallion, thinly sliced
• 1/2 tsp honey

Preparation:

1. Preheat oven to 375°F. Lightly brush surface of a nonstick cookie sheet with sesame oil.
2. In a large sauté pan, heat 2 Tbsp of the oil. Add ginger, garlic, scallions, and pork. Sauté until pork is cooked through and take off heat. Then add the cabbage, carrots, water chestnuts, soy sauce, cilantro, chili paste, and rice wine vinegar.
3. Place 3 Tbsp of filling on skin—about 1'' from edge that's toward you. Roll once, then fold right side, then left side toward center. Continue rolling into a tight roll. Place seam-side down on prepared cookie sheet to hold tightly and to keep its shape during baking. Brush spring rolls lightly with sesame oil.
4. Bake in oven for 10 minutes. After 10 minutes, turn over each spring roll and continue to bake another 10 minutes. Serve with dipping sauce.

Skinny Fried Chicken

Ingredients:

• 12 boneless skinless chicken breasts, pounded to 1/2'' thick
• 2 cups buttermilk
• 1 Tbsp hot sauce
• 1/2 cup all-purpose flour
• 3 cups cornflake crumbs
• 1 tsp salt
• 1/2 tsp ground pepper
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp poultry seasoning

Preparation:

1. Rinse the chicken in cold water, then place it in a zip-top plastic bag. Add the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for 2 hours or overnight.
2. Place the oven rack in the middle of the oven and preheat the oven to 400°F.
3. Spray or brush a cooling rack with cooking oil and place it in a roasting pan or on a baking sheet. Set aside.
4. Pour the flour onto a plate. Set aside.
5. Mix the cornflake crumbs, salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, and poultry seasoning well in a medium-size bowl until the ingredients are evenly distributed.
6. Pull the chicken breasts out of the bag and place them onto a plate. Pour the marinade into a medium-size bowl. Dredge each breast through the flour until fully coated, but shake off any excess. Then, coat the chicken in the reserved marinade followed by the cornflake crumb mixture.
7. Arrange the chicken pieces onto the prepared cooling rack. Bake for 15 minutes at 400°F, then lower the oven temperature to 350°F and cook for another 15–20 minutes, or until cooked through and crispy.

Easy Baked Macaroni & Cheese

1. 10 tablespoons unsalted butter (1 1/4 sticks)
2. 1 cup panko
3. 1 medium yellow onion, small dice
4. 4 teaspoons kosher salt, plus more as needed
5. 1/2 teaspoon freshly ground black pepper, plus more as needed
6. 1/2 cup all-purpose flour
7. 5 cups whole milk
8. 1 pound elbow macaroni
9. 5 ounces shredded sharp cheddar cheese (about 2 1/2 cups)
10. 5 ounces shredded Gouda cheese (about 2 1/2 cups)
11. 2 ounces finely grated Parmesan cheese (about 1 cup)

Instructions

1. Bring a large pot of heavily salted water to a boil over high heat. Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven, then turn off the heat. Transfer 2 tablespoons of the melted butter to a medium bowl, add the panko, season with salt and pepper, and mix with your fingers until evenly combined. Set aside.
2. Return the saucepan to medium heat, add the onion and measured salt and pepper, and cook until softened but not browned, about 6 minutes.
3. Add the flour and whisk frequently until the mixture turns light brown in color, about 5 to 6 minutes.
4. While whisking, slowly add the milk to the flour mixture until evenly combined and smooth, stopping to whisk any clumps as needed. (It will get very thick when you first add the milk.)
5. Continue cooking, whisking occasionally, until the sauce thickens and coats the back of a spoon, about 7 minutes. Remove from the heat and set aside. Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually a few minutes less than the package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water until no longer steaming; set aside.
6. Return the milk mixture to medium heat and stir in the cheeses until melted and smooth. Add the rinsed pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 4 to 5 minutes. Taste and season with salt and pepper if needed.
7. Transfer to a 5-quart baking dish, sprinkle with the reserved panko mixture, and bake until bubbling and lightly browned on top, about 25 to 30 minutes. Transfer to a wire rack and let cool for 5 minutes before serving.

Potato Latkes with Homemade Applesauce

Ingredients:

Latkes:

• 2 large eggs, beaten
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup onion, grated and squeezed of excess moisture
• 4 scallions, chopped
• 2 lbs Yukon gold potatoes
• 4 Tbsp flour
• 1/2 cup vegetable oil

Applesauce:

• 6 Granny Smith apples, peeled, cored, and cut into large slices
• 1 Tbsp lemon juice
• 1 cup water
• 1 1''-3'' cinnamon stick
• 2 strips lemon zest lemon
• 1/2 cup white sugar

Preparation:

1. To prepare the applesauce, combine all the ingredients in a medium-size saucepan and simmer over medium heat. Cook for 20-30 minutes, or until the apples have softened. Remove from the heat to cool.
2. Remove the cinnamon stick and lemon zest. Mash the apples with a fork or potato masher. Set aside.
3. To prepare the latkes, combine the beaten egg, salt, pepper, onion, and scallions a medium-size mixing bowl. Set aside.
4. Peel the potatoes and grate them on the large side of a box grater. Place the potatoes in a dish towel or cheese cloth and wring out the excess moisture.
5. Add the potatoes to the egg mixture. Sprinkle the flour over the potatoes and mix until well coated.
6. Heat the oil over medium heat in a medium- or large-sized sauté pan. When the oil is hot, scoop a 1/4 cup of the potato mixture into the oil and flatten each cake slightly to form a pancake.
7. Fry until golden brown, about 5-8 minutes, then flip and brown the other side. Transfer the pancakes to a plate or cookie sheet lined with paper towels to remove the excess oil. (You may need to fry the pancakes in batches.)
8. Spread applesauce on each latke and serve.

Baked Vegetables Gratin'

Ingredients:

• 1/4 cup plus 2 Tbsp olive oil
• 2 small onions, sliced into 1/4'' thick rings
• 1–1/2 cups Panko breadcrumbs
• 1/2 cup Asiago cheese, finely shredded
• 1/2 cup Parmesan, grated
• 1/3 cup fresh basil, chopped
• 1/2 Tbsp dried oregano
• 1/2 Tbsp garlic powder
• 1/2 Tbsp salt
• 1/2 Tbsp ground black pepper
• 1 large yellow squash, sliced into 1/4'' rounds
• 10 plum tomatoes, sliced into 1/4'' rounds
• 1 large zucchini, sliced into 1/4'' thick rounds
• 1/2 cup vegetable stock

Preparation:

1. Preheat oven to 350°F.
2. Heat 2 Tbsp of olive oil in a medium-size skillet over medium heat. When hot, add the onions and sauté for 15–20 minutes, stirring occasionally until golden brown and caramelized. Season with salt, to taste. Add the garlic to the skillet and sauté with the onions, stirring frequently for 1 additional minute. Remove the pan from the heat.
3. Combine the Panko, Asiago, Parmesan, basil, oregano, garlic powder, salt, and pepper in a medium-size bowl.
4. Pour the vegetable stock into a 9'' x 13'' casserole dish. Next, place the yellow squash in an even layer over the stock. Sprinkle 1/2 cup of the breadcrumb mixture over the squash.
5. Layer 1/2 of the tomatoes evenly over the breadcrumb mixture. Repeat with 1/2 of the onions. Sprinkle another 1/2 cup of the breadcrumb mixture over the tomato and onion layer.
6. Next, layer the zucchini over the breadcrumbs. Spread the remaining onions over the zucchini. Sprinkle another 1/2 cup of breadcrumb mixture over the zucchini and onions.
7. Finally, layer the remaining tomatoes over the breadcrumbs. Top the tomato layer with the remaining breadcrumb mixture. Drizzle a 1/4 cup of olive oil over the casserole. Place in the preheated oven and bake for 1 hour or until the squash is fork tender.

Couscous with Edamame, Red Peppers, Carrots & Basil

Ingredients:

• 4 Tbsp extra virgin olive oil, divided
• 2 Tbsp balsamic vinegar
• 2 tbsp orange juice
• 1/2 tsp orange peel, finely grated
• 1-1/3 cups Israeli couscous (6-7 oz)
• 1-3/4 cups water or chicken stock
• 1 cup edamame, thawed
• 2 red peppers, julienned
• 1 cup carrots, julienned
• 1/3 cup fresh basil, chopped
• Salt and pepper, to taste

Preparation:

1. Whisk 2 Tbsp oil, balsamic vinegar, orange peel, and salt and pepper, to taste, in a small bowl; set aside.
2. Heat 1 Tbsp oil in a medium-size saucepan over medium heat. Sauté the couscous until golden brown, no more than 5 minutes. Add 1-3/4 cups water or broth, increase the heat, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes. If the couscous is too dry, add more broth 1 Tbsp at a time.
3. While the couscous is cooking, heat the remaining 1 Tbsp oil in a heavy, large nonstick skillet over high heat. Add the edamame, peppers, and carrots. Sprinkle with salt and pepper, and sauté until crisp-tender, about 3 minutes. Transfer the vegetables to a large bowl and add the couscous. Drizzle the dressing over the mixture, toss in the fresh basil, and season with salt and pepper, to taste.

Cabbage, Kale & Broccoli Slaw

Ingredients:

Slaw:

• 4 cups finely shredded green cabbage
• 4 cups finely chopped kale, stems removed
• 1 cup julienned broccoli stalk
• 1/2 cup finely chopped dill pickles
• 1 cup golden raisins

Dressing:

• 2/3 cup low-fat mayonnaise
• 2/3 cup low-fat sour cream
• 1/4 cup dill pickle juice
• 1-1/4 tsp celery salt
• 1-1/2 tsp ground black pepper
• 2 Tbsp honey

Preparation:

1. Place the cabbage, kale, broccoli, dill pickles, and golden raisins in large salad or mixing bowl; set aside. Place the mayonnaise, sour cream, pickle juice, celery salt, black pepper, and honey in a medium-size mixing bowl and whisk until completely combined. Pour the dressing over the salad and toss until fully coated.

Spring Mandarin Salad with Grapefruit Dressing

Ingredients:

Salad:

• 1 bag spring mix salad
• 1/2 cup celery, thinly sliced
• 1 ripe avocado, peeled, pitted, and thinly sliced
• 1/4 cup almonds, sliced and toasted
• 1 (11-oz) can mandarin orange segments, drained

Dressing:

• 1/2 cup fresh grapefruit juice
• 3 Tbsp extra virgin olive oil
• 1 Tbsp honey
• 1 Tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 1/4 tsp grapefruit zest

Preparation:

1. To prepare the dressing, place all the ingredients into the Ninja (or a small blender or food processor) and process until fully combined.
2. To assemble the salad, place the spring mix, celery, avocado, almonds, and oranges into a large bowl. Pour the dressing over the salad just before serving and lightly toss to coat.

Root Beer Float Pie

Ingredients

1. 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
2. 3/4 cup cold diet root beer
3. 1/2 cup fat-free milk
4. 1 package (1 ounce) sugar-free instant vanilla pudding mix
5. 1 graham cracker crust (9 inches)
6. Maraschino cherries, optional

Instructions

1. Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.
2. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.
3. Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

Cauliflower Pizza Crust

"You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings."

INGREDIENTS:

1/2 head cauliflower, coarsely chopped 1/2 cup shredded Italian cheese blend 1/4 cup chopped fresh parsley

1 egg 1 teaspoon chopped garlic salt and ground black pepper to taste

DIRECTIONS:

1.	Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
2.	Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
3.	Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
4.	Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
5.	Bake in the preheated oven until lightly browned, about 15 minutes.

Italian Pupa Con L'Uova

Pupa Con L’Uova
1 c. shortening
1 ¼ c. sugar
6 eggs
1 tsp. anise extract
1 tsp. lemon extract or emulsion
zest of 1 small lemon
5-6 c. flour (closer to 6)
1 Tbsp. baking powder
pinch of salt
12-15 hard boiled and colored eggs

Icing
1 c. powdered sugar
1-2 Tbsp. water
1 tsp. vanilla
1/2 tsp. anise extract

In mixer combine shortening and sugar and mix until light and fluffy. Add eggs, extracts and zest. Combine flour, baking powder and salt. Mix into wet ingredients by hand one cup at a time until you have a soft dough that is easy to handle. Break off a golf ball-size piece of dough and form into 9-10 inch long rope, fold rope in two, form a double twist with the ends and wrap around egg. Place on parchment-lined baking sheet, 9 cookies per sheet. Bake at 400 degrees for 15-20 minutes until firm and pale golden, but not brown. Cool on rack. Combine icing ingredients and whisk until smooth. You want a thin icing, not thick. Use a silicon pastry brush to brush cookies with icing, then sprinkle with non-pareils. You can adjust the flavor of the dough with combinations like almond and orange, or lemon and vanilla if desired. Makes 12-15 cookies.