Apple Dumplings & Pumkin Swirl Cheesecake

This past week, we went out of town to visit all of our family.  My moms and dads, his mother's and grandmother's homes.  I fixed several different desserts for the dinners.  And two of the one's I fixed, I will be adding here.  The first one is Apple Dumplings.  So easy, yet soooo good.

APPLE DUMPLINGS

1 can of large flaky biscuits

1 large can of apple pie filler (or home made)

1 cup of sugar

1 stick of butter (1/2 cup)

flour

You'll want to pre-heat your oven to 425 degrees.

In a 10 x 13 baking dish (or similar), spray with some cooking spray or lightly coat with crisco. 

Put apple pie filler in a strainer with a bowl underneath to catch the "filler", and the apples will be left in the strainer.

Open your can of biscuits, cut each one in half.  On a floured surface, roll each half in a small flat circle (large enough to put a couple of apple pieces).

On your rolled out biscuit place 2-4 apple pieces in the center of the circle (it depends on the size of the apples).  You do not want to put to many, just enough for the dough to wrap around the apples completely.  I fold them one side at a time.  After I have all for side brought together, I start to fold over the any other gaps left.  I place the the "dumpling" with the gathered side down in the baking dish.  After all dumplings are completed, I mix the apple "filling", 1 cup of sugar, and the stick of butter (melted) together, then pour it on top of the dumplings.

I cook it for 20-30 mins, or until the tops are golden brown.  And wala, you have your Apple Dumplings.  They go great with a scoop of ice cream too.

The next item on the menu is a Pumpkin Swirl Cheesecake.  I got the recipe from the Kraft Foods and Family magazine.  It is a really good cheesecake, and looks nice too.


PUMPKIN SWIRL CHEESECAKE

• 2 cups finely crushed ginger snaps cookies
• 1/2 cup finely chopped pecans
• 6 Tablespoons butter or margarine, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar, divided use
• 1 teaspoon vanilla
• 3 large eggs at room temperature
• 1 cup canned pumpkin (not pumpkin pie mix) OR 1 cup cooked mashed pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Preheat oven to 325 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.

For crust, mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.  

Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside.

To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinniman, nutmeg, and cloves.   Continue to mix at low speed.

Pour pumpkin batter into springform pan.  Spoon plain batter in drops on top of pumpkin batter.  It will look like the cheesecake has chicken pox, but don't worry, take a butter knife, and gently swirl through cheesecake to give it the "marbled" look.

Bake for 55 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.

ENJOY!!!!!