{ Yogurt Lemon Poppyseed Muffins }

These are delicious my family gobbles them up but they are more like a treat than a good for you breakfast!
Muffins:
1/3 cup milk
1/4 cup oil
1-60z. Yoplait Lemon yogurt
1 egg
1 cup white flour
3/4 cup whole wheat flour
1/3 cup sugar
2 TBSP. poppy seeds
1TBSP. lemon peel
2 1/2 tsp. baking soda
1/2 tsp salt

Glaze: 1/2 cup powdered sugar
2-3 tsp. lemon juice

1. Heat oven to 400*
2. Grease BOTTOMS ONLY of 12 muffin tins
(or use paper liners)
3. In large bowl beat; milk, oil, yogurt, and egg.
4. Stir in remaining muffin ingredients JUST until flour is moistened.
5. Divide batter among muffin cups.
6. Bake 16-18 min. IMMEDIATELY remove from pan.
7. In a small bowl mix powdered sugar and lemon juice until smooth and thin enough to drizzle over warm muffins.
MAKES 12

Sausage Dip

I always make this for Christmas, New Year's, and Superbowl. It is very addicting, and a heartburn waiting to happen!

3 tubes sausage (2 hot, 1 mild, or vice versa depending on likes)
1 yellow onion, chopped
1 green pepper, chopped
1 tomato, chopped
1 16 oz sour cream
1 brick of cream cheese

Brown sausage, drain and put in crock pot with chopped yellow onion. cook until onion turns clear. Add cream cheese, sour cream, and green pepper and stir. Let warm up a bit, then add chopped tomato right before serving. Serve with tortilla chips.

Pulled Pork Sandwiches

This is going to be part of our Superbowl cuisine....just thought some of you might enjoy it as well!!

• 2 1/2 Tbsp dark brown sugar
• 1 Tbsp Paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 boneless pork butt or shoulder (about 2 1/2 lbs) , trimmed
• 1 cup chicken broth (low sodium if possible)
• 2 Tbsp cider vinegar
• 2 Tbsp ketchup

1. In a small bowl, stir together 1 Tbsp of the the sugar, the paprika, chili powder, cumin and pepper; set aside
2. Lay pork on work surface and sprinkle all side with spice rub; rub well into meat. Wrap in plastic and refrigerate for at least 1 hour or overnight if there is time!
3. Unwrap pork and place in slow cooker with chicken broth. Cover and cook on High for 6 hours or Low for 8 hours. Remove pork from slow cooker and cute into large chunks; let stand for 20 minutes or until cool enough to handle.
4. While pork is cooling, pour cooking liquid into fat separator. Pour defatted liquid into small saucepan. Heat over medium-high heat. Whisk in vinegar, ketchup, and remaining 1 1/2 Tbsp brown sugar. Cook until sugar has dissolved, about 2 minutes; set aside.
5. Using forks or your hands pull meat into shreds, disguarding excess fat, and place in bowl. Stir in sauce. Place on buns and enjoy!!!

Orange Apricot Pork Chops

6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

The Directions.Use a 4-6 quart crockpot. Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4. Serve with rice to soak up the yummy juice.

Korean Lettuce Wraps

This is soooooooo yummy, and pretty dang easy!

Marinade:
2 Tbsp sugar
1/4 C. soy sauce
2 Tbsp sesame seeds
1 clove minced garlic
1/2 tsp black pepper
2 Tbsp olive oil

Cut roast or steak into strips and place in shallow dish. Cover with the marinade and refigerate for 4 hrs. Stir-fry with sliced onions and peppers. Serve with rice in lettuce leaves. I use the big romaine lettuce leaves.

Chicken Roll-ups

3 chicken breasts cooked or a can of chicken.
Cream cheese
3/4 stick butter
Refrigerated croissants (2 packages)
Bread crumbs
Cream of chicken soup

Cook chicken. Soften cream cheese and butter in microwave. Shred chicken and mix together. Salt and Pepper to taste. Use two croissant shapes to form a square and stretch. Fill with the chicken filling and pinch edges to close. Roll in bread crumbs and cook according to croissant directions.

Make the cream of chicken soup according to the directions on the label. Spoon over finished product.

Raspberry Dream Cake

1 yellow cake mix
1 pkg. raspberry jello
1 pkg. cream cheese
1 1/2 cups water
1 can raspberry pie filling
1 container of Cool Whip

Bake cake according to directions. Boil water and add jello mix. Stir until dissolved. Poke holes in cake with a fork and pour jello over cake coating evenly. Let cool for 2 hours (Refrigerate).

Mix cool whip and cream cheese. Beat until smooth. Spread on top of chilled cake. Spread raspberry filling on top. Let refrigerate 30 minutes to 1 hour.