Apple Dumplings

I have a fit when I cannot find one of my recipes...so I am making sure I have them all at one sight, and this is one of my favorite ones...

APPLE DUMPLINGS



1 CAN CRESCENT ROLLS

2 GRANNY SMITH APPLES
Quarter apples and microwave them for at
least two minutes


WRAP APPLES IN CRESCENT ROLLS


pUT IN BAKING DISH

MIX TOGETHER 1 1/2 CUPS SUGAR
1 STICK OF BUTTER, MELTED
2 TABLESPOONS CORNSTARCH
MIX AND SPREAD ON TOP OF APPLES


POUR ONE 12 OUNCE CAN OF MOUNTAIN DEW ON TOP.


BAKE 45 MINUTES IN 350 DEGREE OVEN.


THESE ARE WONDERFUL, BEAUTIFULLY BROWN
WITH A WONDERFUL THICK SAUCE WHEN DONE
YOU CAN USE PART BROWN SUGAR AND WHITE
SUGAR IF YOU WISH, AND ADD SOME CINNAMON
TO ENHANCE THE FLAVOR INSTEAD OF ALL
WHITE SUGAR.


I use 1 cup brown sugar and 1/2 cup white sugar
and add cinnamon to taste.
I do not microwave the apples, as they cook
while they are baking.
When you wrap the cresent roll dough around the
apples, keep the side with the most dough “up”
in your baking dish. I use a 9 x 13 glass dish
sprayed with Pam.

---------------------------------------------------------------------

CARAMEL APPLE CHEESECAKE



One 21 -ounce can apple pie filling


One 9-inch graham cracker crust


Two 8-ounce packages of Cream Cheese at room temperature


1/2 cup sugar


1/4 teaspoon vanilla extract


2 eggs


1/4 Caramel topping (Ice cream topping)


12 pecan halves plus 2 TBSP chopped pecans


Preheat the oven to 350 degrees. Reserve 3/4 cup of the apple filling; Set aside.


Spoon the remaining filling into the crust. Beat together the cream cheese,sugar,


and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling


in the crust.Bake for 35 minutes or until the center of the cake is set. Cool to


room temperature. Mix the reserved pie filling and the caramel topping in a small


saucepan and heat for about one minute, or until spreadable. Spoon the apple-


caramel mixture over the top of the cheesecake and spread evenly. Decorate


the edges of the cake with the pecan halves. Sprinkle the chopped pecans over


the top. Refrigerate until the cake is cool and serve.