Honey-Lime Fruit Salad

This is one of my most favorite ways to eat summertime fruit. I seriously love this fruit salad. The first time I had it, we were at our friend's, the Morrows, house for a BBQ. Christine made this to go with dinner, and we loved it. I make it many, many times every summer. When Christine made it, she put chopped, fresh mint in it. I love it that way, but since I never have fresh mint on hand (and it is pretty pricey to buy at the grocery store) I almost always use poppy seeds instead. The mint does add a really nice, subtle flavor though.
This is another one of those recipes that I just throw together and don't have measurements for... sorry! I will try to guesstimate as best as I can on how much of everything. Use more or less of what you want, according to the flavors you like and how strong you like them. You really can't ruin this fruit salad.

Honey-Lime Fruit Salad

Large bowl of fresh fruit (my favorites in this are watermelon, cantaloupe, strawberries, pineapple, kiwi, blueberries, and nectarines or peaches)
Juice of 2-3 limes
1/8-1/4 cup honey
1-2 tsp poppy seeds (or chopped fresh mint)

Mix lime juice and honey, then add poppy seeds/mint.  Pour over fresh fruit before serving and toss to coat.

Poppy Seed Bread

I am in love with this bread.  It is really dangerous though, because it is called bread instead of cake, even though it should totally be called cake! It is so, so good.  I got this recipe from my friend Janae Morris.  She brought it to a couple of church functions, and I fell in love with it.  I have had quite a few different poppy seed breads, but this one is by far the best I have had.  It is so moist and sweet and YUMMY!
I have made it a couple of times, and one of the times I added butter flavoring. I really liked the added bit of flavor that it added.  (I think you can just buy butter flavoring by the other extracts and flavorings at any grocery store.  I bought mine at Michaels in their cookie and cake isle).

Poppy Seed Bread

3 cups flour
2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/2 cups milk
1 1/8 cup oil
4 tsp. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 tsp. butter flavoring (optional)

Mix together all ingredients and beat for 2 minutes. Pour into greased bread pans and bake 45-60 minutes at 350 degrees. Mix glaze and pour over hot bread, making sure that you cover the whole top. Cool in pan, then remove from pans.

Glaze:
3/4 cup powdered sugar
1/4 cup orange juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. butter flavoring (optional)

Poppy Seed Chicken

I got this recipe from my sister Laurie.  The first time we had it though was at our friend JoAnn Bulkley's house when we were first married.  I was really happy when Laurie put it in our "Walker Family Cookbook" because I never got the recipe from JoAnn.  My kiddos absolutely love this and love to eat the leftovers for every meal.... including breakfast.

Poppy Seed Chicken

2-3 cups cooked rice

4 chicken breasts, cooked and cubed

2 cans cream of chicken soup

1 cup sour cream

* the recipe doesn't call for this, but I usually add 1/2 to 1 cup of milk.

1 row Ritz crackers, crushed

2 Tbsp poppy seeds

1/2 cup butter, melted

Spread rice in bottom of 9x13 pan or casserole dish (I usually spray the pan first).  Mix soup, sour cream and milk, then fold in chicken.  Spread this mixture on top of the rice.  Mix crackers, poppy seeds and butter.  Sprinkle/spread cracker mixture on top.  Bake at 350 degrees for about 30 minutes.