Vanilla Pudding Cinnamon Rolls

Rolls:

1/2 c warm water

2 Tbs active dry yeast

2 Tbs sugar

3.5 ounce package instant vanilla pudding

1/2 c butter, melted

2 eggs

1 tsp salt

6+ cups flour

Filling:

1 c butter, softened to room temperature

2 c brown sugar

4 tsp cinnamon

1 c chopped walnuts, optional

Frosting:

8 oz cream cheese

1/2 c butter, softened

1 tsp vanilla

3 c powdered sugar

2 Tbs milk

In a small bowl combine water, yeast and sugar. Stir until dissolved and 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 well and then 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 double. Then, roll out on floured surface to approx. 34 x 21 inches in size. Mix filling in seperate bowl and spread on rolled out dough like frosting. Roll up very tightly. With a knife or piece of dental floss cut rolls about every 1 1/2 inches. Place on a lightly greased cookie sheet approx. 1 inch apart. Cover and let rise until double again. Bake at 350 for 15 minutes. Remove when they start to turn golden. Don't overbake! Frost warm rolls with cream cheese frosting. Makes about 24 very large rolls.

Monkey Bread

24 frozen Rhodes dinner rolls
1 cube butter
2/3 c brown sugar
1 small package cook 'n serve butterscotch pudding
1/2 c chopped nuts

Place frozen dinner rolls in bottom of greased bundt pan. The rolls will kindof overlap one another and that is just fine. Sprinkle the brown sugar, nuts and butterscotch pudding over the rolls. Melt the butter and drizzle it over the frozen rolls and brown sugar mixture. Let rise until double in size. (I actually make these the night before, just before getting into bed and let them rise throughout the night. Just leave them on your countertop and they will rise up to be about triple in size. AWESOME!) Bake at 350 for 20 minutes or until tops are brown. Immediately dump from bundt pan onto a plate.

Buttermilk Pancakes

I ate these at Lake Powell and it is actually a recipe from Lacey's sister. The syrup was amazing and not at all healthy!! That is probably why it tasted so good!

PANCAKES

1/2 cup oil

2 eggs

Whip together then add:

2 cups buttermilk

1 1/2 cup flour

1 t salt

1 t baking soda

1 t baking powder

Don't over mix. Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Flip pancake until done.

SYRUP

1 cup sugar

1 cup butter

1/2 cup buttermilk

1 t white karo syrup

1/2 t baking soda

1 t vanilla

Bring all to boil for 5 minutes except for the vanilla. Remove from heat, then stir in vanilla