Food for Thought – Walk with Ease

February 2, 2024

Arthritis is the cause of disability for one in five adults and 300,000 children. The Arthritis Foundation ( is dedicated to raising awareness and reducing the intolerable impact of this serious and painful disease, which can severely damage joints and hinder people from living life to the fullest.

Walk with Ease is a free Arthritis Foundation fitness program that can reduce pain and improve overall health. If you can be on your feet for 10 minutes without increased pain, you can have success with the Walk with Ease program. Benefits of the program include:

· Motivating yourself to get in great shape

· Walking safely and comfortably

· Improving flexibility, strength, and stamina

· Reducing pain and feeling better

Studies by the Thurston Arthritis Research Center and the Institute on Aging of the University of North Carolina have shown that Walk with Ease reduces pain, increases balance and strength, and improves overall health.

Starting February 20th, I will be offering Walk with Ease at the Smith County Senior Center. Each session will include a health-related discussion and a self-paced group walk. Our one-hour classes will meet three times per week for six weeks and are designed to be relaxing and enjoyable.

For more information on the Walk with Ease program, contact Mary Parker Draper at the UT Extension office at 615-735-2900.

Stuffed Cinnamon Crescent Rolls

*For the cinnamon rolls*

½ cup granulated sugar

1 Tbsp ground cinnamon

¼ cup butter, melted

Flour, as needed, for dusting a work surface

1 can refrigerated crescent dinner rolls

8 large marshmallows

*For the glaze topping*

½ cup powdered sugar

½ tsp vanilla

3 tsp milk

¼ cup pecans, chopped


Position a rack to the center of the oven. Preheat the oven to 375°F. Spray a medium size muffin tin with cooking spray. In a small bowl, combine the granulated sugar and the cinnamon. Add the melted butter to another small bowl. Lightly dust a work surface with the flour. On the floured surface, separate the crescent rolls into 8 triangles. Dip the marshmallows into the butter and then into the sugar mixture, ensuring all sides are coated. Place 1 of the coated marshmallows onto each of the dough triangles, roll them up and pinch the seams to tightly seal, ensuring the marshmallow is covered. Roll each of the marshmallow rolls into the butter and then into the cinnamon sugar and place them into the prepared muffin cups. Bake the rolls until they are golden, about 12-14 minutes. Allow the rolls to cool in the muffin tin for 2 minutes. Use a butter knife or offset spatula to transfer the rolls onto a cooling rack covered with wax paper and let them cool slightly. In a medium bowl, combine the powdered sugar, vanilla, milk, and beat until sugar has dissolved. Transfer the rolls to a serving platter and drizzle them with the glaze. Sprinkle the rolls with the pecans. Serve warm. Submitted by: Jan Knowles, Elmwood/Chestnut Mound FCE Club