French Toast Bake

• 1/4 cup butter, melted
• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 6 Eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup chopped pecans
• 1 cup maple syrup

Garnish

• Icing from cinnamon rolls
• Powdered sugar
• 1/2 cup maple syrup, if desired


• Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

• In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.

• Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

• Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup

Patti Littleton found this on Pillsbury.com

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Marlee's Green Drink

• 2 cups water
• 1 cucumber
• 2 apples
• 2 oranges
• Fresh Parsley to taste
• Fresh spinach leaves to taste
• Blend it all up and enjoy!