Lemon Poppy Seed Muffins!

These muffins are delicious and are really easy to make. They are great for breakfast or a snack!

Here is what you will need:

Eggs, vegetable oil, lemon cake mix, Sprite, lemon juice, poppy seeds, sour cream and lemon pudding.

Ingredients:

4 eggs beaten

1/2 cup oil

3/4 cup Sprite

lemon cake mix

1 box instant lemon pudding mix

2 tsp. poppy seeds

1 cup sour cream

Beat eggs with whisk.  Mix in all of the other ingredients just until well blended with whisk.  Do not over mix and don't use an electric mixer or they will be dry.  Place cupcake papers in muffin tins.  This will make 12 regular muffins or 24 mini muffins.  Place in preheated 375 degree oven for 12 minutes for the mini muffins and 25 minutes for the regular muffins.

You can serve these plain without a glaze or drizzle them with this glaze and it just takes them to the next level.  These are so yummy!!!

For the glaze, mix together and drizzle over the muffins before serving:

Lemon Glaze:

2 cups confectioner's sugar

3 Tbs. lemon juice (juice of 1/2 of a lemon)

No Bake Luscious Lemon Bars!

I had a bag of lemons in the fridge that really needed to be used so I decided that I would make lemon bars.  I also had cream cheese and sweetened condensed milk, two of my favorite things, so I thought they should be no bake lemon bars.  In southern Kentucky, once the weather gets warm, the last thing you want to do is turn the oven on to bake something.  This dessert is rich and wonderful and no heat is required. 

Here is what you will need:

Graham cracker crumbs, butter, lemon Jello instant pudding, cream cheese, sweetened condensed milk, frozen whipped topping (Cool Whip), lemon juice, milk, and vanilla flavoring.

With an electric mixer whip together the softened cream cheese and condensed milk.

Add 1 tsp. vanilla, 1/2 cup lemon juice, 2 pkgs. lemon pudding mix, and 1/2 cup milk and blend well.  Fold in 8 oz. frozen whipped topping slightly thawed until well incorporated.

Melt 1 stick of butter and add 2 cups of graham cracker crumbs to it, mix and then pat into a 9"x13" baking dish.  Pour the lemon mixture over the crust.   Place in the refrigerator for at least 2 hours, overnight is great also.

When it has set up, sprinkle about a 1/2 cup of graham cracker crumbs over the top.

Top with a swirl of whipped cream and a lemon slice and you have a beautiful dessert without ever turning on the oven.

Ingredients:

2 cups graham cracker crumbs

1 stick butter

8 oz. softened cream cheese

1 can sweetened condensed milk

2  3 oz. pkgs. instant lemon pudding mix

1/2  cup milk

8 oz. frozen whipped topping (Cool Whip)

1 tsp. vanilla flavoring

1/2 cup fresh lemon juice  ( juice of 2-3 lemons)

1/2 cup graham cracker crumbs for topping