Apple Dumplings

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 35-40 minutes until golden brown on top. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

It looks and tastes like you spent a lot longer on it than you really did!

Recipe from http://thepioneerwoman.com.

Key Lime Fudge

Ingredients

3 cups white baking pieces

1 14 oz can sweetened condensed milk

2 teaspsoonsn finely shredded lime peel

2 tablespoons key lime or regular lime juice

1/2 to 1 cup chopped macadamia nuts

Directions

1. Line an 8x8x2- or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.

2. In a heavy large saucepan stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in macadamia nuts.

3. Spread mixture evenly into the prepared pan. If desired, sprinkle a few additional coarsely chopped macadamia nuts over the top. Cover and chill for 2 hours or until firm.

4. Lift fudge from pan using edges of foil. Peel off foil. Use a knife to cut into pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Makes 2-1/2 pounds fudge.

English Toffee

1 cup chopped pecans
1/2 cup butter
1/2 cup sugar
3 tablespoons water
6 oz. milk chocolate chips

Place pecans on the bottom of a 8x8x2 inch pan. Mix butter, sugar and water in a heavy skillet. Turn stove to high heat. Continually stir mixture. Mixture should appear fluffy. Mixture will begin to leave the sides of the pan. The candy is done when the mixture begins to turn amber color with a smoking appearance. Immediately pour over the pecans. After a couple minutes pour chocolate chips over top of the candy. Wait a few more minutes for the chocolate to melt and smooth with a knife. Allow candy to cool then break into pieces.

Dulce de Leche Cheesecake

INGREDIENTS:

1 envelope (7 g) unflavored gelatin

½ cup hot water

1 package (8 oz.) cream cheese, at room temp

1 can (13.4 oz) Nestle Dulce de Leche (you will find this with the Latin foods at the store)

2 teaspoons vanilla extract

1 cup heavy whipping cream and 1 tbsp. granulated sugar, whipped until soft peaks form (I used regular whipping cream)

1 prepared 10 inch (9 oz.) graham cracker crust

DIRECTIONS:

Mix gelatin and hot water in small bowl until dissolved.

Beat cream cheese and dulce de leche in large bowl until creamy.

Stir gelatin mixture and vanilla into the cream cheese mixture.

Fold in whipped cream.

Pour into crust.

Refrigerate for at least 3 hours.

Drizzle with chocolate syrup.

Serves 10.

TIP: When the cream cheese is at room temperature it is easier to make a smooth and creamy mixture, so don't forget that important step!

This is SOOO delicious. The cheesecake isn't too dense or too airy, it's just the perfect texture. It's so easy to make too, you really should try it!