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Mealtime Makeovers...Giving thanks for goodness PDF Print E-mail

By Ashleigh Noyes
Tribune Columnist

For the past few years, apple dumplings have made an appearance on our Thanksgiving dinner table and have been nothing but a hit!
This year, I want to try something a little different. Since I am hosting Thanksgiving and we will have a wonderful crowd that is always open to my menu changes and alterations, (thanks, Grandma), I found a little twist on the traditional dumpling.
Not only will these little bowls of apple goodness be garnishing the dessert table, we also have a variety of cheesecakes, pumpkin crumble cake, and peach pie as some other additions to the menu this year.
You will probably have to double, if not triple, this recipe depending on the crowd you are expecting this year!
Our main course will include baked turkey, smoked turkey, my famous make-ahead mashed potatoes, cheesy green beans, peas, regular and oyster stuffing, ham, rolls and much more.
If you are in the neighborhood stop by and say hello...there will be plenty of food, fun and laughter to go around.

Mini Apple Crostatas

1 refrigerated pie crust
2 T. sugar
1/4 tsp. ground cinnamon
1 large baking apple, peeled and thinly sliced
8 tsp. caramel topping
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Heat oven to 425. Line a cookie sheet with parchment paper. Unroll crust and cut into four, 5-inch rounds and place on the cookie sheet.
In a small bowl mix sugar and cinnamon. Divide apple slices evenly on the center of each round. Fold crust 1/2 inch over the the filling, pinching slightly so crust lays flat.
Bake 18-20 minutes or until crust is golden brown and apples are tender. Drizzle caramel topping over each and serve warm with ice cream or whipped topping.