Vanilla Pudding Cinnamon Rolls

These are my all time favorite cinnamon rolls, and they are pretty easy, as far as cinnamon rolls go. I love the unusual ingredient of the pudding. These are so good, that my husband has banned me from making them too often, we can't stop at one, or two, or five. We go crazy when these babies are around!

Vanilla Pudding Cinnamon Rolls

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour


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

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk


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. Then roll out on floured board to 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). Makes about 24 very large rolls.

Chicken Spaghetti

The first time I ever had this dish, I was about 18, and working as a nanny at the time. On one particular day, the Mom told me we could have leftovers for lunch. I LOVED it, and went back for seconds, and probably even thirds! I've kept that meal in the back of mind, not knowing what it was called. But I kept my eyes open for a recipe that resembled it. I got the particular recipe from thepioneerwoman.com. I realized tonight that this is one of my go-to meals. I usually have all the ingredients, or something easily interchangable. I still love the leftovers for lunch, too!

Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Cheddar Cheese

Method
Cook spaghetti until al dente. Combine all ingredients, except for the additional 1 cup cheese, in a large bowl. Spray baking dish with nonstick spray. Pour mixture into the dish. Top with additional cheese. Cover with foil and place in 350* oven until cheese is almost melted, about 10 minutes. Remove foil, and cook a few more minutes until cheese is completly melted.
* I like to boil my chicken until it easily shreds. I like the chicken and spaghetti to be about the same shape, instead of chunks of chicken.
* I usually don't have pimentos on hand, it works fine. I've also added orange peppers, when I didn't have any green peppers. I also like to substitute cream of celery for extra flavor.

Asian Chicken Salad

I've been wanting to start my own blog for awhile. Somewhere I can post all my favorite recipes. I hope you find some good dinner ideas here. I should tell you though, that I don't like to measure. I tend to look at a recipe and then add a little more or a little less, so some of my recipes won't have exact measurements.
This first recipe is something I make all. the. time. It's great on those hot summer days. I probably make this salad about 3 or 4 times a month. It's also a great way to use up all those veggies you have in your fridge.

Asian Chicken Salad with Hoisen Vinaigarette


Hoisen Venaigarette
1/3 cup rice vinegar
1/4 cup canola oil
1 1/2 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon fresh ginger, finely grated
4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Salad

Romaine lettuce
Cucumber
Tomato
Green onions
Bell Pepper (any color, I like red or green)
Chow Mein Noodles
Slivered Almonds

Add all the vinaigrette ingredients except the chicken. (I like to pour it all in a big baggie.) Remove 1/2 cup and set aside to dress the salad. Chop the chicken into bite-sized pieces and add to the baggie. Marinate 10 minutes. Cook chicken in saucepan until cooked through. I usually add some of the marinade about halfway through cooking to keep the chicken moist. Chop the veggies for the salad. I actually like to serve a 'decontructed' salad, so my three year old can pick and choose what he wants. I just serve each component of the salad in seperate bowls.