The Reason I Aint Cookin...

So I haven't cooked lately. The thought of food right now disgusts me and the reason is because I'm having a baby! My poor husband hasn't had a home cooked meal in about 3 weeks and I feel bad! Hopefully in the next month I will get my appetite back and will start cooking again!

Poppyseed Cake

I haven't felt well lately and my energy has been down so I haven't cooked a lot. My poor husband has had to take care of getting dinner (I would say making but we all know that would be lying) and taking care of the house. But my parents had us over for dinner and I was asked to bring dessert. So I found this recipe on Kraftfoods.com and wanted to try it out. This is normally where I would talk about how great it was, but I didn't eat it! Everyone said that it was really good, so when I feel up to it again, I will make it and try it out!

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

4 eggs

1 container (8 oz.) Sour Cream

1/2 cup miracle whip dressing

1/2 cup cream sherry (I just used orange juice)

1/4 cup poppy seed

1 cup powdered sugar

1 Tbsp. milk

1 Tbsp. orange juice

1 Tbsp. butter or margarine, melted

1/2 tsp. grated orange peel (optional)

Preheat oven to 350°F. Beat cake mix, dry pudding mix, eggs, sour cream, dressing, sherry and poppy seed with electric mixer on medium speed until well blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Mix powdered sugar, milk, orange juice, butter and orange peel until smooth; drizzle over cake. Store in airtight container at room temperature.

Lots of cooking but no Photos-Sorry!

So I have done a ton of cooking lately, but have not taken photos! I really hate when you can't SEE what the recipe should like like. But I've been so busy with the holidays, parties, a baby blessing and everything else in between that I just didn't have time to take pictures. But here are the recipes and I hope that you still make them, even though they don't have a photo of them!

Funeral Potatoes-or whatever you call them!

These potatoes are a Mormon staple! They seem to accompany every occasion you can think of like baby blessings, family reunions, church parties, luncheons, etc. And there are many names for them like Church Potatoes, Funeral Potatoes, Mormon Potatoes and Christmas Potatoes. Whatever you call them,I am in love with them and have always wanted to make them. So when I was assigned to make them for my family reunion I got really excited! I Googled them and finally found the perfect recipe on KSL.com (which is owned by the Mormon church, so you're know they authentic). My mouth is salivating just thinking about these potatoes!

6 cups of diced potatoes (use 6-8 peeled, diced and cooked or 2 pounds of frozen Southern Style Hashbrowns, unthawed)
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 soup can milk
1 cup sour cream
1 cup cheddar cheese, grated
1/2 cup grated onion (or use 1 tablespoon dried onion)
Salt and Pepper to taste
3 Tablespoons butter, melted
3/4 cup Corn Flake crumbs

Place the potatoes in a 9X13 pan. Combine soup, milk, sour cream, cheese, onion, salt and pepper. If a saucier dish is required add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes. Melt butter and combine with corn flake crumbs. Sprinkle crumbs over potatoes. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Side Note: I did not think that the 3/4 cup Corn Flake crumbs were enough, so I doubled the Corn Flake crumbs and the butter to fully cover the potatoes.

Cheese Ball

I love crackers and a good chesseball! I could probably eat a whole cheeseball if I would let myself and I think that Keebler Club Crackers are a must to go with the cheeseball! It took me a while to find the recipe, but it's from Kraftfoods!

8 oz. cream cheese, softened
1/2 cup grated parmesan cheese
1/2 cup miracle whip
2 green onions, chopped
1/4 teaspoon pepper
1 (4 oz.) can chopped black olives
1 cup chopped Pecan pieces

Beat the first 4 ingredients until well blended. Add onions, pepper and olives. Mix well. Form into balls and refrigerate several hours. Serve with Club Crackers!

Tortilla Pinwheels

My grandmother made these along time ago as a snack and I have always wanted to make them! I served them at a baby blessing for my nephew and at our Sugar Bowl Party!

Filling:
8 oz. sour cream
8 oz. cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 cup grated Cheddar Cheese
1/2 cup chopped green onion

Mix all of the ingredients together. divide the filling between 5 (10 inch) tortillas and spread evenly over the tortillas. Roll up tortillas. Cover tightly with plastic wrap and refrigerate fore several hours. Unwrap and cut in 1/2 inch slices, discard the ends.

Makes about 50 pinwheels.