Vanilla Pudding Cinnamon Rolls

I have had a favorite cinnamon roll recipe for years, but I tried this one recently and the rolls were so soft and delicious I will probably be using this recipe from now on!

ROLLS:

1/2 cup warm water
2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
2 tablespoons sugar
3.5 ounce package instant vanilla pudding (see note)
1/2 cup (8 tablespoons) butter, melted
2 large eggs
1 teaspoon salt
6 to 7 cups all-purpose flour

FILLING:

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

FROSTING:

8 ounces cream cheese
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

DIRECTIONS:

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled (if using boxed pudding, it will take quite a while to double because of the cold milk – see note above).
Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.

In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.


Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).


https://www.melskitchencafe.com/vanilla-pudding-cinnamon-rolls-with-cream-cheese-frosting/ *The first time I made them I doubled the batch.  It made 3 cookie sheets and one 9x13 pan of cinnamon rolls.  A single batch is probably sufficient most of the time!

Lion House Dinner Rolls

• 2 tablespoons active dry yeast
• 2 cups warm water
• 
  
• In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients).
• 
  
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 2 1/2 teaspoons salt
• 2/3 cup nonfat dry milk
• 5-6 cups flour (see note)
• 
  
• Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed.  Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
• 
  
• Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
• 
  
• Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

Liege Waffles

Makes about 12 cookies

3/4 cup lukewarm milk

1 T. yeast

1 1/2 T. white sugar

Sprinkle yeast and sugar over warm milk in a small bowl.  Let stand for 15 minutes until yeast softens and is creamy foam.

3 eggs

1 cup melted butter

2 tsp. vanilla extract

Whisk eggs, butter and vanilla into yeast mixture until evenly blended; set aside.

3 cups flour

1/2 tsp. salt

Stir together flour and salt and make a well in the center.  Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms.

Cover with a light cloth and let rise in a warm place until doubled in volume, about 30 minutes.

1 1/2 cups pearl sugar

Stir in the pearl sugar. 

Preheat Belgian waffle iron.  Use a 1/4-1/3 measuring cup as a scoop (depending on size of iron).  No need to oil your waffle irons.  Cook about 2 minutes. You are putting a scoop into each square of the waffle iron, so cooking 4 cookies at a time.  You are NOT putting a big scoop in the middle of the waffle iron, like normal waffles.

Note From Lynda....(The dough is a different texture then rolls.  I tripled the recipe and did it all in my Bosch mixer--except I did proof the yeast in a smaller metal bowl first.  When I tripled the recipe, I did not triple the sugar, I added 3 1/2-4 cups.)

Chicken Broccoli Rice Casserole

• 2-3 cups cooked rice
• 1 - lb. fresh broccoli Break in pieces, and steam for 2 minutes.
• 3 cups cooked chicken breasts  - Break up in small pieces
• 1 1/2 cups Grated Cheddar Cheese
• 1 tube Ritz Crackers
• 1/2  stick melted butter
• 1/2 tablespoon poppy seeds

SAUCE:

• ⅓ cup Butter- melted
• ¼ cups Cornstarch, dissolved in ½ cup COLD Water
• ⅓ cup Chicken Broth
• ¼ tsp. Salt
• ¼ tsp Pepper
• 2 Cups Milk
• 1½ cups of the above Cheddar Cheese

Instructions

1. In greased 13x9 pan, layer the rice, broccoli and chicken, then set aside.
2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
4. Pour over the chicken and broccoli.
5. Top with 1- ½ cups grated cheddar cheese.
6. Melt the butter, and add the poppy seeds, and stir well.
7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don't crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

http://www.justgetoffyourbuttandbake.com/chicken/chicken-broccoli-supreme/

Chicken Gyros

Precooked chicken, deboned (Great for leftovers or roasted chicken)

*I often just cook seasoned chicken breast in the george forman

Pita bread (or flour tortillas if in a pinch)

Diced tomatoes

Lettuce, washed and cut into shreds

Crumbled feta cheese (optional)

1 recipe Cucumber garlic sauce

Spray pitas with cooking spray (like Pam) and heat on hot skillet for 30 seconds each side.  Spread cucumber sauce on, then add chicken pieces, tomatoes and lettuce on top.  Roll up gently and eat with more sauce. 

Cucumber Garlic Sauce

8 oz plain yogurt

1-2 cloves of minced garlic (You can use garlic powder, but it won’t be as yummy)

¼ cup shredded or minced cucumber

salt and pepper to taste

Combine all ingredients and let set 15 minutes.  Better the next day!  Use as sauce for gyros or dip for left over pita.  

Salsa

After trying several recipes, this recipe became our definite favorite.

10 Cups tomatoes, pureed in blender
3 large onions
2 green peppers
2 anaheim peppers
3-5 Jalapeno peppers (with seeds, depending on how spicy you like it)
1 bunch cilantro

Chop all ingredients in food processor (I used my blender).  Put in a large pot.  Add the following vinegar and seasonings:


3/4 cup white vinegar
5 cloves garlic
2 Tbsp salt
1 Tbsp oregano
1 Tbsp cumin
18 oz tomato paste

Boil on a low boil for 1 hour.

Bottle in pint jars and process 25 minutes.
Makes 8 pints

(Recipe from Ali)

*10/2014
Peeled and pureed the tomatoes as they ripened this year, then froze them in gallon sized ziploc bags til I was ready to make the salsa.
Tripled the recipe - it barely fits in the largest pot I have, however I ended up simmering it in two pots.  It's too hard to keep that much salsa simmering so it went faster in two pots.  I didn't use any jalapeno seed this year (last years was too spicy). Next year maybe make one medium batch and one mild.

Also something to look into, my canner book says to use the boiling water method, but I read that for salsa pressure canning is safer.  How to can next year??**The vinegar in the salsa makes it safe to can with a water bath.

*9/2015
I made four batches of salsa - 3 pureed, Mild and 1 chunky, Medium(1/2 of one jalapeno I left the seeds in).
Used the boiling water method.  Because of the vinegar Salsa is ok to use the boiling water bath.

*9/2016
I made a double batch of chunky.  Left the seeds in 1 jalapeno - not much of a kick at all.
Single batch pureed, mild, no seeds.

3 batches = 2 canner batches (using 1 1/2 pint jars) so made 16 jars

*9/2017
Brighton and I made salsa together.  I made 2 matches of chunky using my new food processor so I didn't have to cut all the veggies by hand.  made 16 pints of medium spicy salsa.  I have had a good year with tomatoes and peppers so I didn't have to buy them.

1 box of tomatoes from Petersens = 32 cups of tomatoes

Brighton added 5 of the jalapenos with seeds and it was super spicy.
I used 2 jalapenos with seeds and it barely had any kick.  We ended up combining two of her batches with my two batches so some of hers would be less spicy and mine would have a little more kick.  It ended up a little too spicy for me, but probably just right for most of my family.

I will make a few more batches as I get tomatoes and peppers from the garden.
*9/27/2017
Made 3 more batches

Family Favorite Smoothie

3 C. Water

2-3 scoops orange juice concentrate

2 Tbsp honey or sugar

1 fresh banana
1 small vanilla yogurt

3 cups or so of frozen fruit

Blend all in blender

Our favorite fruit combination is strawberries, peaches and a little bit of mixed fruit.

Crepes

2 eggs
2 Tbsp Oil
3 Tbsp sugar (unless making savory crepes)
1 C flour
1-1/3 C milk
Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Favorite fillings:
Butter & Cinnamon and Sugar
Yogurt and Fruit
Butter & Jam
Nutella and bananas or strawberries

Hawaiian Haystacks- no creamy soup

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
1-1/2 cups milk
2 cups chicken broth

DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.  Remove the chicken from the pan to dice.

Sprinkle the flour into the pan,  stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper.Add the diced chicken. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, peas, celery, carrots, pineapple, shredded  cheese, green onions, mandarin oranges and chow mein noodles.

Original Recipe found at 

http://www.melskitchencafe.com/2010/02/hawaiian-haystacks-chicken-sauce-reinvented.html

Baked Sandwiches

Oven Baked sandwiches are one of our favorite meals.  Here is our favorite ways to make them.

Breads: We like foccacia bread, bagels or your typical sub sandwich bread.

Toppings before you bake them:
Mayo, turkey, Ham, cheese, Avocados, tomatoes, bacon, grilled onions & mushrooms.

Toppings after they come out of the oven:
lettuce, cucumbers, sprouts, and tomatoes (if you don't like them baked).

Chicken and Spinach Alfredo Pizza

1 recipe Alfredo Sauce
1 chicken breast, cooked and shredded
1 bunch fresh spinach
1 recipe pizza dough
gated mozzarella cheese
2 diced tomatoes

Roll dough onto pizza pan.  Cover with Alfredo Sauce, spinach, chicken, tomatoes and cheese.  Bake @ 350 for 20 minutes, or until crust is golden brown.

Chicken and Black Bean Quesadillas (Robyn)

  

4 ounces skinless, boneless chicken breast, cut into cubes

2 tortillas

1/4 cup canned black beans, rinsed and drained

1/4 cup shredded nonfat mozzarella cheese

1/4 cup salsa

2 tablespoon nonfat sour cream

1 tablespoon paprika

2 teaspoon garlic powder

**This is one of my favorite go-to recipes.  I usually have all the ingredients and it is quick and easy to throw together for a weeknight meal.  I like them better when I cook and season the chicken as suggested, but I usually end up using leftover chicken for this recipe.

Alfredo Sauce

¾ C. Parmesan cheese

8 oz. Cream cheese

½ cup butter

2 cups milk

Cook on medium heat until everything melts together, stirring frequently.  Serve over pasta, or use as a sauce for pizza.

Breadsticks/Pizza Dough

3 cups warm water
2 Tablespoons yeast
1/4 cup sugar

Sprinkle the yeast and sugar onto the warm water and allow it to sit for a few minutes until bubbly. Then add the following:

7 cups flour
2 teaspoons salt (I usually add the salt after I've added 3-4 cups flour so the salt won't stunt the yeast)
2 Tablespoons italian seasoning
2 tsp garlic powder

Once all of the ingredients are combined allow it to mix for 5-10 minutes. I use half for pizza dough and half for breadsticks.  Bake at 350 degrees for 15-20 minutes or until golden brown.

Whole Wheat Bread

3 cups hot tap water
1/3 cup oil
1/3 cup honey
1 Tbsp salt
1 Tbsp Vital Wheat Gluten
1 Tbsp Dough Enhancer
1-1/2 Tbsp SAF Instant Yeast
7-8 cups whole wheat flour

Pour all ingredients into mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed.  Bake at 350 for 30 minutes. This makes three loaves in my favorite 10" bread pans.