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Lemon Poppy Seed Cookies
1 cup butter
1 cup sugar
1 cup light brown sugar
2 large eggs
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons Spice Barn Poppy Seeds
3 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Beat butter and sugars at medium speed with mix until fluffy.  Add eggs, one at a time, beating well after each.  Add lemon rind and juice, beating to blend.  Combine dry ingredients; gradually add to butter mixture beating to combine.  Stir in poppy seeds.  Divide dough into 3 portions; roll each on wax paper to 12 inch long roll.  Cover; chill 8 hours.  Cut each log into 1/2" slices; place on lightly greased baking sheet.  Bake at 350 degrees for 12-14 minutes until edges are lightly browned.  Cool on wire racks.  Store in airtight container. 

Fettuccine with Poppy Seeds
6 ounces fettuccine, uncooked
1/3 cup butter, melted
3/4 teaspoon Spice Barn Garlic Salt
3/4 teaspoon Spice Barn Parsley Flakes
1/2 teaspoon Spice Barn Poppy Seeds
1/8 teaspoon Spice Barn Ground Black Pepper
1/2 cup sour cream
1/2 cup grated parmesan cheese

Cook fettuccine according to package directions; drain.  Combine butter and next 4 ingredients; stir in sour cream.  combine pasta and sour cream mixture; add cheese and toss until coated.  Serve immediately.

Poppy Seed-Swiss Cheese Bread
3 1/2 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup butter
2 cups (8 ounces) shredded Swiss cheese
1 tablespoon Spice Barn Poppy Seeds
2 eggs, slightly beaten
1 1/2 cups milk
2 teaspoons prepared mustard

Combine first 4 ingredients in a large bowl; cut in butter.  Stir in cheese and poppy seeds.  Make a well in center of mixture.  Combine eggs, milk, and mustard; add to dry ingredients, stirring just until moistened.  Spoon into a greased and floured 9x5x3 loaf pan.  Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick comes out clean.  Tent with aluminum foil after 50 minutes if browning too quickly.  Cool in pan 10 minutes; remove from pan.

Poppy Seed Dressing
1 cup vegetable oil
3/4 cup sugar
1/3 cup white vinegar
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon Spice Barn dry mustard
1 1/2 teaspoons Spice Barn Poppy Seeds

Combine first 6 ingredients in container of electric blender; process on low speed 30 seconds.   Stir in poppy seeds.  Cover and chill.  Stir before using.  Serve of fresh fruits.

Poppy Seed Chicken Casserole
8 boneless, skinless chicken breasts
2 cans cream of chicken soup
8 ounces sour cream
1 small jar mushrooms (optional)
3 tablespoons chopped pimento
2 tablespoons Spice Barn Poppy Seeds
1 package Ritz crackers, crushed
1/4 cup melted butter

Place chicken in large baking dish.  Combine soup, sour cream, mushrooms, pimento, and poppy seeds.  Pour over chicken.  Combine cracker crumbs with butter and sprinkle on top.  Bake at 350 degrees for 20-30 minutes.  Sprinkle with extra poppy seeds as garnish.

Honey-Mustard Dressing
3 tablespoons cider vinegar
4 teaspoons Dijon mustard
1/4 cup honey
3/4 cup oil
1 teaspoon Spice Barn Poppy Seeds

Combine vinegar, Dijon, and honey in blender container.  Process on low till blended.  Add oil in a slow stream till thickened.  Remove from blender, add poppy seeds; chill. 

Poppy Seed French Bread
1/4 cup butter, softened
1/2 cup grated Parmesan cheese
1 1/2 tablespoons Spice Barn Poppy Seeds
8 slices French Bread, 1 inch thick

Combine butter, cheese, and poppy seeds; spread on both sides of each piece of bread.  Place on baking sheet.  Bake at 350 degrees for 12-16 minutes, turning once.

Mustard Bread
1/2 cup butter, softened
3 tablespoons horseradish mustard
4 green onions, chopped
1-2 tablespoons Spice Barn Poppy Seeds
16 ounce loaf Italian bread
6 slices bacon, cooked and crumbled
12 ounces Swiss Cheese slices

Stir together first 4 ingredients.  Slice bread in half lengthwise; spread butter mixture on cut side of bottom half.  Sprinkle with bacon, top with cheese.  Replace top bread half; wrap in aluminum foil. Bake at 350 degrees for 30-35 minutes. 

Poppy Seed Cookies
2 sticks butter, softened
1/2 cup sugar
1 teaspoon Spice Barn Pure Vanilla Extract
1/4 teaspoon salt
2 cups all purpose flour
1/3 cup Spice Barn Poppy Seeds

Preheat oven to 350 degrees.  Beat butter, sugar, vanilla, and salt in bowl at medium speed 3 minutes.  Reduce speed to low; add poppy seed and combine.  Place in one gallon zip lock bag and pat dough to size of bag. Roll with rolling pin to even thickness, should be about 1/4 inch thick.  Freeze on baking sheet for 20 minutes.  Remove bag by cutting along sides.  Cut with cookie cutter, place on ungreased baking sheet.  Bake 16-20 minutes until edges are golden.  Cool on pan 5 minutes, transfer to cooling rack.

Poppy Seed Cake
1/3 cup Spice Barn Poppy Seeds
1 cup milk
4 egg whites
3/4 cup shortening
1 1/2 cups sugar
1 teaspoon Spice Barn Pure Vanilla Extract
2 cups all purpose flour
2 teaspoons baking powder

Soak poppy seeds in milk for 30 minutes.  Place eggs whites in bowl and let come to room temperature, about 30 minutes.  Cream shortening, sugar, and vanilla in large bowl with electric mixer.  Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture.  Beat egg whites to soft peak stage; fold into batter.  Pour into greased 13x9 baking pan.  Preheat oven to 375 degrees and bake 25-30 minutes.  Test for doneness with toothpick.  Cool on wire rack. 

Frosting:
8 ounces softened cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners sugar

Beat cream cheese, butter, and vanilla with electric mixer until smooth.  Gradually beat in sugar.  Spread over cake.