OK, so you are slowly getting to know me. You know I am married, with kids, and love to cook. Over time, I hope for you to feel like you know me, and my personality through my writing, but let me introduce you more to two loves in my life.

My son, Tyler, is nine, and my oldest. He loves to build insane Legos, ride his dirt bike, play Xbox with his friends, and is seriously my biggest fan. For Mothers Day, he had to answer why he loved me, and his response was, “She is a good cook!” He just puts a smile on my face and has such a big heart. He is becoming quite the young man!

My daughter, Kenzy, is five, and also my youngest. She is our little firecracker and just full of life! She’s her daddy’s girl and her momma’s world. Makes friends with anyone she meets and loves to play with her big brother and her other 108 lb. four-legged brother, Bear.
Oh, and something else you should know, she has a major sweet tooth! Oh, Lawd help me, she would eat sugar for every meal and her ten snacks a day if I let her. (Does anyone else’s kid ask for a snack every hour on the hour? We need to start a club, or get some stock in Goldfish crackers and Fruit Bites or somethin’! Holy Cannoli! )

My kids love our dinnertimes together and know how important family time is. Ty is always the one to ask, “Mom, what are we having for dinner tonight?” and of course, Kenz is the one who asks, “Momma, what’s for dessert!?” Their favorite answer is these sticky buns! I named them after my son because he is not big on sweets, but these he could never get enough of! Each bite has so much ooey gooeyness! They are so simple, and would please a crowd! Trust me; these babies will knock your socks off!
You can have three of them for 150 calories, but who’s countin’?

Ty’s Mini Sticky Buns
• 1/2 cup packed brown sugar
• 1/3 cup butter, cubed
• 2 Tbs. of maple syrup or 2 tablespoons corn syrup
• 1-1/2 teaspoons 2% milk
• 1 tube (8 ounces) refrigerated crescent rolls
• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground cinnamon

In a saucepan, combine the brown sugar, butter, corn syrup and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. (About 2-3 minutes, stirring occasionally.)

Pour into a greased 9-in. pie plate.

Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side, pinch seams to seal.

Cut each into six or seven slices, place cut side down in prepared pie plate. Bake at 375° for about 15 minutes or until golden brown. Cool in pie plate for 1 minute before inverting onto a serving platter or plate.