Cinnamon Rolls!

Yeah, I know, this shouldn't even be called a blog, as rarely as I update it, lol. But, I made cinnamon rolls this morning, and thought you'd like the recipe. I found the recipe so long ago, that I no longer remember where, but, it's the closest to Cinnabon I've ever found. Enjoy!

CINNABON-ISH CINNAMON ROLLS (makes 24)

1/2 Cup warm water
2 pkg. active dry yeast
1 Tablespoon granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding mix
2 Cups milk
1/2 Cup butter/margarine, melted
2 eggs, beaten
1 teaspoon salt
8 Cups all-purpose flour
1/2 Cup butter/margarine, melted
1+ Cup granulated sugar
1/4+ Cup cinnamon

In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions with the 2 C milk. Add butter, eggs, and salt; mix well. Add the yeast mixture, blend. Gradually add flour and knead until smooth and elastic. Place in very large greased bowl. Cover, and let rise until double (about 1 hour). Punch down and let rise again (45 minutes). On a lightly floured surface, roll out to a 1/4-inch thick rectangle, 21 inches in its smaller dimension. [Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing.] (I'm pretty easy going with this part, I divide it into two halves, and don't bother to measure, I just roll each into   large rectangle). Spread 1/2 Cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar. Slice at 1 1/4-inch intervals. Place on greased baking pan, ~2 inches apart (I generally put 12 in a 9 x 13 inch pan, and don't worry i it's a bit less than 2 inches between). Cover and let rise until double again (20-30 mins).Bake at 350 degrees for 15-20 minutes. Remove as soon as they turn golden (check by sticking a knife into one of the center rolls, to make sure no uncooked dough sticks, the knife hole will be covered when you frost them). Frost warm rolls with cream cheese frosting.

CREAM CHEESE FROSTING

1 8 oz pkg cream cheese, softened
1/2 Cup Butter/margarine, melted
1 teaspoon vanilla
3 Cups powdered sugar
1 Tablespoon milk

Mix all ingredients thoroughly.

Baked Cheese Party Dip

Was reminded of this recipe while going through ideas for next week's Daytona 500 party. This dip is incredible, and for awhile I had a hard time convincing friends to let me bring anything different to parties. Fair warning, it won't look or smell that promising before baking, but, have faith, and go for it! The original recipe called for hollowing out a loaf of bread, and using that to bake it in. But, I think it works a lot better, and is much less trouble, to bake it in a baking dish. It's great served with tortilla chips, French bread, and/or pita slices. The leftovers, if any, are great on toast or in sandwiches. Enjoy!

Baked Cheese Party Dip

2 T. butter
1 bunch green onions, chopped
6 cloves garlic, minced
8 oz. cream cheese, room temperature
16 oz. sour cream
12 oz. cheddar cheese, grated
1 can, 14 oz. artichoke hearts, chopped

Preheat oven to 350 degrees. Saute onions and garlic in butter until
onions wilt, do not burn. Cut cream cheese into small chunks.
Add cream cheese to onion/garlic mixture, stir. Add rest of the
ingredients, mix well. Pour into greased casserole dish. Cover
tightly. Wrap in couple layers of foil. Bake for 1 1/2 - 2 hrs.