Cinnabon Cinnamon Rolls

These are seriously like the cinnamon rolls from Cinnabon. They take FOREVER to make, but are so delicious and worth it! And they make about a billion, and freeze well.

from Michelle

Rolls:
1/2 c. warm water
2 pkgs dry yeast
2 Tbsp. sugar
3 1/2 oz. package instant vanilla pudding
1/2 c. margarine, melted
2 eggs
1 tsp. salt
6 c. flour

Cream Cheese frosting:

8 oz. cream cheese, softened
1/2 c. margarine
1 tsp. vanilla
3 c. powdered sugar
1 Tbsp. milk

Combine water, yeast, and sugar in a bowl until yeast and sugar are dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch dough down and let rise again.

Roll dough out on floured surface to 34x21 size. (AKA long and skinny) Spread soft butter all over surface. Mix 2 c. brown sugar and 4tsp. cinnamon in a bowl. Sprinkle on top and pat down into the dough. Roll up very tightly. Cut with thread or knife. ( I use dental floss. Wrap it around and pull it- it keeps from getting all smashed).

Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down each roll. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Remove when they start to turn golden. DO NOTOVERBAKE!

Mix all ingredients for the cream cheese frosting. Frost rolls when they come out of the oven.

Biscuits and Tomato Gravy

From Nicole (one of Nate's childhood breakfasts)

2 Tbsp. vegetable oil
2 heaping Tbsp of flour
dash of salt
dash of pepper
1 tsp. chicken bullion
2 (8 oz) cans of whole peeled tomatoes, blended with juice
2 tsp. honey
milk if needed

Heat oil in pan. Ad flour and make a thin bubbly paste. Add salt, pepper, and chicken bullion. Slowly add the tomatoes while whisking it in. Let is thicken. Add honey and if it is too tomato tasting, add some milk. (I always add the milk) Serve over biscuits.

Quick Quiche

From Essential Mormon Celebrations Cookbook

1 (10 oz) package frozen chopped spinach
8 eggs
3 cups milk
1 tsp salt
1/2 c. chopped onion
1/2 c. butter, melted
1 1/2 c. Bisquick
2 c. grated Cheddar or Monterey Jack cheese
2 c. diced ham
1 recipe quiche sauce (see below)
parsley, chopped
1 red pepper, diced, for garnish

Prepare spinach according to package directions. Drain and squeeze out liquid; set aside. Beat eggs in a large bowl; stir in milk and salt. In a small bowl, microwave onion in butter for about 2 minutes; stir into egg mixture. Whisk in Bisquick. Add spinach, cheese, and ham. Pour into a greased 9x13 baking dish. Bake at 350* for about 50 minutes or until cooked through. Let stand for 10 minutes before cutting into squares. Top each serving with Quiche Sauce. Garnish with parsley and red pepper. Makes about 12 servings.


Quiche Sauce

1 (10 oz.) can cream of Mushroom soup, undiluted
1/2 c. sour cream

Place soup in a saucepan. Cook and stir over medium heat until hot. Remove from heat and stir in sour cream.