mini cinnamon rolls

• 2 (8-ounce) cans refrigerated crescent rolls
• 6 tablespoons butter, softened
• 1/3 cup firmly packed brown sugar
• 1/4 cup chopped pecans
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• 2/3 cup powdered sugar
• 1 tablespoon milk or half-and-half
• 1/4 teaspoon vanilla extract

Preparation

Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.

Stir together butter, brown sugar, pecans, and sugar; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.

Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.

Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.

Scrambled Eggs

• 16 large eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (3-ounce) package cream cheese, cut into cubes
• Non-stick spray

Spray pan with cooking spray. In large bowl, mix together eggs, milk, salt, and pepper. Pour into hot pan. Stir constantly. When eggs start to set, add cream cheese. Stir until well mixed.