Vanilla Pudding Cinnamon Rolls...

Need I say more...these are DELICIOUS and AMAZING and I AM ADDICTED! I got them off my friends blog here. You can't go wrong making these. I used my Bosch for this and it was so easy. I just put everything in the bosch and let it do the muscle work. So here is the recipe!!!

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 (I use 6.5 - 7 cups)

Filling:
1 cup butter, softened (I used a 1/4 c. on each half. When I used 1 c. it seemed like too much!)
2 cups brown sugar

4 teaspoons cinnamon

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. Let set in fridge for 5 minutes.

To the pudding, 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. (I think I ended up having to use 6 1/2 c. flour. Otherwise it's too hard to roll out.) Place dough in a greased bowl. Cover and let rise until doubled.

Punch down dough gently and split into 2 sections. Roll out one section at a time on floured board. Make a rectangle that is 18 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. (I didn't say this was healthy!) In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half of mixture over the top. Roll up the short side very tightly (this way you'll get bigger rolls with LOTS of swirly-ness on the inside). With knife put a notch every 1 1/2 inches. Cut with a serrated knife. Place on lightly greased cookie sheet 1 inch apart (12 on a sheet). Repeat with remaining dough and filling. Cover rolls and let rise until double again (probably 20-30 minutes in the oven).

Bake at 350 degrees for about 13-15 minutes. Remove before they start to turn golden (don’t overbake). Frost warm rolls with the following cream cheese frosting. Makes about 28 very large rolls.

Cream Cheese Frosting:

8 ounces cream cheese

½ cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner’s sugar

3 tablespoons milk

Combine butter and cream cheese and mix well. Add vanilla and sugar and mix again. Then add milk for desired consistency.

Creamy Cheesy Cauliflower Soup

This is a very quick and easy soup that is also fairly healthy. At least I like to think so since I am eating cauliflower. The pepper jack cheese gives it a very nice kick. But I think several different types of cheeses would work if you wanted to use something else.

Ingredients:
2 tablespoons butter
1 onion
1/4 cup flour
1/2 teaspoon salt
2 cups milk
1 cup chicken stock
1 head cauliflower
1 teaspoon dijon mustard
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese

Directions:
1. Melt butter in a pot. Slice onions and add to the butter. Cook for a few minutes.
2. Add flour and mix. Cook onions and flour for a couple of minutes.
3. Add salt, milk, and stock. Stir.
4. Cut up cauliflower and add to the pot. Bring to a boil and cook for about 10 minutes until cauliflower is tender. You can also use frozen cauliflower florets.
5. Either using a stick blender or blender blend the mixture until smooth.
6. Return mixture to the pot. Add in dijon mustard and cheeses. Stir until cheese is melted and soup is smooth.

I also added crushed garlic in step #3 since I like garlic so much.