Perfect Cinnamon Rolls

Or as we call them here...Fee's Cinnamon rolls.  :)  I got the recipe ages ago before I had kids.  (My oldest is 14 so that's a long time ago).  They taste just like cinnabon and they heat up wonderfully.  Perfect for these snowy days. 

Back then there was no internet so I had to write the recipe down...I had to recreate parts of the recipe I missed..and did...and here is our end result..which the kids love.


Fee's Cinnamon Rolls
1/2 c lukewarm water
2 pkg dry yeast
2 TBSP sugar
1 (3oz) not instant vanilla pudding
2 c milk (i use skim)
1/2 c oil
2 lg eggs
8 c flour
1 tsp salt
3 TBSP cinnamon
1 c brown sugar

Frosting:
2 oz cream cheese, softened
2 TBSP butter or margarine, softened
1 1/3 c powdered sugar
1/2 tsp vanilla
1 tbsp milk

Combine cream cheese and butter and vanilla with mixer. Whisk in sugar and milk til smooth. Put on warm rolls.
ROLLS:

Mix flour, salt in a bowl and whisk it (you can do this instead of sifting!). Set aside (i put this in a large bowl). In a smaller bowl, dissolve water, yeast and sugar and add pudding...and milk, oil and eggs.....throw it all into the flour bowl and mix til a ball forms. Let rise about 1 hour.
Roll out and put cinnamon and brown sugar on rectangle..the thinner the dough, the more layers and flakier it will be. Roll up lengthwise and then cut into generous rolls...place on baking sheet and bake for 15 min til brown and gooey..frost- cool off and then put in ziplocs and freeze. Can be reheated in micro for fast, warm gooey meal ;)

Fee

Peggy's White Enchiladas

This is a great recipe.  Easy to make up early.  I made mine up today at 8am.  I have class from 1-4 so this leaves the recipe complete and easy for my mom to throw in the oven for everyone else.  I've doctored it a bit for my needs.  So feel free to doctor it yourself too!

I'm not keeping up on the blog as much as I'd like.  The problem is that I am in Cell Bio, Organic Chem II and Plant Diversity.  So my time is limited.  I apologize in advance.  I did finish the workout for the 30 day challenge and the next day started the 6 week challenge for the EA Active MORE workouts.  I like this one b/c it covers abs and most importantly we stretch before and after...so much easier to exercise this way.  I'm still doing 4 days working out and 3 days of rest and it's working well.  I don't how many lbs I am down since I hid the scale , but I am losing inches and things are firming up. 

Enjoy the recipe- My son took all the pics.  Not bad for a teen.  ;)

Peggy's White Enchiladas
12 or more wheat tortillas (or whole grain) or white
8 oz of low fat sour cream
1 can low fat cream of chicken soup
a can of skim milk
monterey jack cheese- shredded- 1 pkg
1 can diced green chilis
4-5 chicken breasts, cooked and shredded
adobo seasoning
green onions

Take the sour cream and soup and mix in a saucepan.  Add in milk and heat over LOW heat until it's warmed up and semi-thick.  Put to the side.    Take the chicken.  I cook mine in a DRY frying pan (no oil/butter, etc) and just brown it...then pull it out and use a food chopper to shred.  Once shredded add back to frying pan and season with adobo and add in green chilis.  Also add in at all the cheese except about 1/2 cup of it.  Heat it through and then put to side.  Coat the tortilla with the sauce and put about a spoonful in or so..roll up and place seam side down in 13x9 in pan that has sauce on bottom for coating.  Once done...cover top with sauce and cheese and green onions.  That's it...bake at 350 for about 10-15 min til bubbly.  Serve with beans.

YUM.  I will add photos later....I'm late to meet someone now.

Fee