Idea--Needs Testing--Orange Rolls

So I made some orange rolls over conference weekend, and after we had them I decided I wanted to figure out a way to merge 2 recipes together.
Both from Taste of Home. Orange-Cheesecake Breakfast Rolls Recipe and Orange-Glazed Bunny Rolls Recipe.


So this is an Idea, never been tested, merging of the 2. Just saving here till I want to make orange rolls again. Try at your own risk. (And leave me a comment on how it turned out!)

Bunny Orange Rolls

Ingredients

• 4 1/2 tsp Yeast
• 3/4 cup warm water (110° to 115°)
• 3/4 cups warm 2% milk (110° to 115°)
• 1 1/2 cup sugar
• 2 eggs
• 3 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 7 to 8 cups all-purpose flour
• 1 package (8 ounces) cream cheese, softened (tofutti or similar non-dairy)
• 1 tablespoon orange juice concentrate
• 1/2 teaspoon vanilla extract
• Orange Zest (from 1/2 an orange)
• GLAZE:
• 2 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon grated orange peel

Directions

• In a large bowl, dissolve yeast in warm water and about 1 tsp of the sugar. After proofed Add the milk, cream cheese, orange juice, vanilla, rest of sugar, eggs, butter, salt, orange zest and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. 
• Punch dough down; turn on a lightly floured surface. Divide into 21 pieces. Shape 20 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 20 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls.

Laundry Detergent--Do Not Eat!

Although not for the dinner table, this is a recipe we use quite often and saves us a ton of money.

Ingredients
* 1 Bar of Soap
* 1/2 C Borax
* 1/2 C Washing Soda
* 4 Gallons + 4 C Water

---Note---
Most recipes will call for a laundry soap like Fels Napta, but for sensitive skin it is best to use a bar soap that everyone in the family can use. I use Ivory

Items Needed
*saucepan
*grater/food processor/etc
*whisk
*5 gallon bucket
*long spoon (mine is wooden and it's great)
*Measuring cup
*Ladle
*Funnel

Instructions
1) Grate soap. I just use a regular grater using the smaller (not zesting) size. Be warned you might not want to breathe while grating or you might get soap up your nose.
2) Heat 4 C. Water to a rolling boil.
3) Add grated soap to boiling water.
4) Stir (with whisk) till dissolved. IF soap is small and water is a high boil, and whisk constantly this only takes 1-2 minutes.
5) In the 5 gallon bucket put in borax and soda
6) Pour soap mixture into bucket. Mix.
7) Add 4 gallons lukewarm water. Mix. (that's where the extra long spoon comes in)
8) Put lid on, cool overnight.
9) Using Ladle and Funnel, pour into bottles to be used in laundry room.
10) Use 1/4 C per load. (Same amount as marked on a regular (not concentrated) laundry soap.)

If you don't have a 5 gallon bucket-- Gather several laundry detergent bottles, remember this makes about 68 cups of detergent. Mix borax and soda into saucepan after soap is dissolved. Mix in other water right in the bottles. Add 1/4 C soap mixture to 4 C. water (adjust to whatever size bottle). Leave about a 2 inch gap at top. Shake before use.

Almost Shepherd's Pie

1/2 lb bacon, diced (I take the bacon almost thawed and slice it crosswise so that each piece is 1/2 in wide)
1 large onion diced
about 3/4 lb frozen mixed veg.
about 1 cup unsweetened soy milk
1 tbs flour
mashed potatoes
parsley
cayenne pepper

1.  Make mashed potatoes, enough  to fill a 9in X 9in pan 1in deep
2.  Brown bacon and onion in skillet
3.  Drain 1/2 the grease
4.  Add flour and brown it
5.  Add soy milk and stir until thickened
6.  Place veg mix in evenly bottom of 9X9 glass casserole dish
7.  Place the bacon gravy mixture on top of the veg mix
8.  Cover veg/gravy with the mashed potatoes, filling the pan so that it is nearly level
9.  Place in oven at 400 for 30 min

Egg and Bacon Pasta

This is a staple meal in our family. John was taught by a former roommate who went on his mission to Italy (my brain says Eric, help me out here John). It is Eric.
John in turn impressed me by making it while we were dating. The most impressive things were that he made it in my house, and I swore there was no food in the kitchen, He is amazing.

On to the recipe. First off, since this is an Italian dish, learned from someone who learned it in Italy, there is a rule. Garlic and Onion do not go in the same dish. Weird, huh? John has fits when I do Mexican and he's trying to use Italian logic and I say "Look! It's Mexican, it's SUPPOSED to have both!" Anyways, with that in mind there are two versions of this dish, the onion on (which I prefer) and the garlic one (that I think John secretly prefers.) There's no secretly about it.

Egg and Bacon Pasta with Onion

1 lb. Farfalle Pasta (also known as Bow-Tie Pasta, or in our house Bat Pasta.)
1/2-1 lb Bacon diced (Use what you and/or your family prefers, me I luvs me some Bacon.)
1-2 Eggs (Depending on the size of eggs used, 1 extra-large)
Crushed Red Pepper
1 Large Onion chopped
Parsley

Timing on this really depends on where you live and how long it takes to cook pasta, so please keep that in mind.
In a frying pan, crisp Bacon, Onion, Parsley, and Red Pepper. (On parsley I toss in about 2 good pinches, and Red Pepper is done to taste. A few shakes and it gives a nice flavor with no heat, more than that and you get flavor and heat.)
In a large saucepan (has to fit everything in) but not too large cook the pasta, time this so it will finish within about a minute of bacon being done. You want everything as hot as possible. Drain water, and return to pan on stove, stove turned off. By the way did I mention that your saucepan needs a lid? Because it does.
Put bacon mix in pan with pasta, quick toss. Crack egg(s) into pan, stir it up so egg is thinly coating everything. Put lid on, forget about for 5 minutes.........Put that lid down! What did I say?! 5 minutes!
If for some weird reason (like too much egg used) the egg is not completely cooked, you can turn the stove back on a low heat, let everything warm up a little more, turn off, wait 5 minutes again (with lid on).
Enjoy! I think this is best served with steamed broccoli or really any other green vegetable. John thinks it's best served with seconds. Thirds, fourths, whatever.

Egg and Bacon Pasta with Garlic

1 lb. Farfalle Pasta (also known as Bow-Tie Pasta, or in our house Bat Pasta.)
1/2-1 lb Bacon diced (Use what you and/or your family prefers, me I luvs me some Bacon.)
1-2 Eggs (Depending on the size of eggs used, 1 extra-large)
Crushed Red Pepper

Garlic (a clove or three, or if you buy the canned minced garlic, about a heaping spoon full)
Basil

Timing on this really depends on where you live and how long it takes to cook pasta, so please keep that in mind.
In a frying pan, crisp Bacon, Garlic, basil, and Red Pepper. (On basil I toss in about a good pinch, and Red Pepper is done to taste. A few shakes and it gives a nice flavor with no heat, more than that and you get flavor and heat.)
In a large saucepan (has to fit everything in) but not too large cook the pasta, time this so it will finish within about a minute of bacon being done. You want everything as hot as possible. Drain water, and return to pan on stove, stove turned off. By the way did I mention that your saucepan needs a lid? Because it does.
Put bacon mix in pan with pasta, quick toss. Crack egg(s) into pan, stir it up so egg is thinly coating everything. Put lid on, forget about for 5 minutes.........Put that lid down! What did I say?! 5 minutes!
If for some weird reason (like too much egg used) the egg is not completely cooked, you can turn the stove back on a low heat, let everything warm up a little more, turn off, wait 5 minutes again (with lid on).
Enjoy! I think this is best served with steamed broccoli or really any other green vegetable. John thinks it's best served with seconds. Thirds, fourths, whatever.