No, you aren't alone! Our local mall was built when I was a teenager. I have NEVER been able to breathe in that building. I don't know what kind of air circulation system they put in, but it doesn't work well. Sometimes I'm in there for 5 minutes, sometimes an hour before I HAVE to leave. There are other malls with in half an hour or 45 minutes from me that I can walk all over in, but I can breathe in them, so it's easier to want to look around! As for the server, he needs fired! My thing is that everyone who works with food, be it restaurant kitchen or grocery store, non-register employees, or your local convenience store employees, and here I do include those who run register, as I know they all work deli!, should be required to take and pass the serve safe test. My son took baking and pastry in high school and passed his first try. Needs to renew it. He works in a convenience store as a shift leader, and those who work with him know they better follow the rules or listen to him b)*()&* at them! Tami

Mine are very similar to yours Lou - minus those raisins. We are in a no raisin household mostly because I do the shopping and cooking! I use chopped maraschino cherries and walnuts. Ann yours look so good too. My husband has a no cream cheese policy though - I still married him. Love, love cream cheese. Baking them lower in the oven helped a lot. Thanks for the input.

Shhh!!! Don't tell! I have 2 pans of those rolls in the freezer, wrapped in foil, ready to be warmed until the sticky becomes melted and turned out onto a plate! Like gold in the bank!! Don't tell because I could be mugged for those rolls! Linda cC

I got this from the Pillsbury site the other day. I haven't tried them yet, but they sure sounded good. I think I saw someplace they have crescent rolls now that come in a sheet without the perforations. CARAMEL CRESCENT ROLLS 1/4 cup caramel apple dip 1 (8 ounce) can refrigerated crescent dinner rolls 4 tablespoons butter (very soft) 1/4 cup white sugar 1-2 teaspoon cinnamon 1 cup chopped walnuts or pecans, divided Preheat oven to 375 degrees. Butter a 9 or 10-inch round cake pan or pie plate. Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan. Separate the dough into 4 rectangle pieces, then seal the perforations with fingers. Spread each rectangle with 1 tablespoon soft butter . In a small bowl combine the sugar with cinnamon. Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts. Roll each rectangle pinwheel-style beginning at the short end. Slice the roll into thirds. Place cut side down into the pan with the caramel in it. Bake for about 20-22 minutes or until golden. Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.