Mini Cinnamon Buns

Ingredients: Buns: 1 8-oz tube crescent roll dough 2 tablespoons butter cinnamon brown sugar Glaze: 1 teaspoon maple syrup 1 tablespoon milk 3/4 cup powdered sugar Directions; 1. Preheat oven according to crescent roll dough directions. Layout half of the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too. 2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4 inch thick. Brush with half of the butter and sprinkle with as much cinnamon and brown sugar as you want. (Make sure you don't go all the way to the top edge so it sticks together when you roll it.) Roll into a tight log and cut into 8 pieces. 3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the cresscent roll dough. Bake according to package directions. 4. In the meantime, whish toether mayple syrup iand milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle ofver cinamon rolls. (I found it easier to take the rolls out of the tin and then dirzzle when they cool a bit). Note: This recipe is AWESOME and super quick.

Pancakes

Ingredients: 2 2/3 cup flour 6 tsp baking powder 1 cup sugar 1 tsp salt 4 eggs beaten 2 cups milk 2 tablespoons cooking oil (I used vegetable) Directions: 1. Whisk dry ingredients together 2. Separately mix beaten egg, milk and oil. 3. Add wet ingredients to dry and stir together until just combined. 4. Don't over mix. It is okay if it is lumpy. 5. Bake on the stove top. Depending on your pan, spray or coat with butter so they don't stick. 6. Makes about 16 pancakes. Note: This recipe made A LOT of mini pancakes. I would start by cutting the recipe in half depending on how big your army is that you are feeding.