Driving home the other night after a bike ride, my partner and I were briefly blinded by what we both swore was a mermaid standing in someone’s yard. Sequins and glitter everywhere—surely a merfolk sighting, and Aquaman could be close behind. As we turned onto our street, more flashy dresses and young women tiptoeing across lawns to avoid sinking their heels into the grass appeared.
Earlier that day I’d heard a radio host say the average prom cost had climbed to about $1,500. I graduated a decade ago and I’m stunned—what are teens spending that much on, and why are parents allowing it? To me, prom should be a pretty dress, a rented suit, and an evening out. It’s hard to imagine how that adds up to $1,500. Clearly local costs and expectations vary a lot.
What about you—how much did you spend for prom? Parents, how much are you willing to let your kids spend?
Bite-Size Cinnamon Pecan Twirls
from Southern Living October 2010
Ingredients:
- 1/2 cup chopped pecans
- 1/4 cup butter, cut into small cubes
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons corn syrup
- 1 teaspoon ground cinnamon, divided
- 1 (8 oz) container refrigerated crescent rolls
- 1 1/2 teaspoons sugar
Preparation:
Preheat the oven to 375°F (190°C). Lightly spray an 8-inch cake pan with baking spray. Place the pecans and butter in the pan and bake for 2 minutes. Carefully swirl the butter to combine, then bake 2 minutes more. Remove from the oven and immediately stir in the brown sugar, corn syrup, and 1/2 teaspoon of the cinnamon. Set the pan aside. Do not turn off the oven.
Combine the remaining cinnamon and the sugar in a small bowl and whisk together.
On a clean work surface, unroll the crescent dough and press the perforations together to form four rectangles. Sprinkle the cinnamon-sugar mixture generously over each rectangle. Starting at a long edge, tightly roll each rectangle and press the seams to seal. Cut each roll into five equal portions and place each piece, cut side down, into the prepared cake pan over the pecan mixture.
Bake for 14–16 minutes, or until the rolls are golden brown and puffy. Remove from the oven and carefully invert the pan onto a serving plate so the pecan topping becomes the glaze on the rolls. Spoon any remaining topping over the twirls and serve warm.