Christmas is here once again and that means lots of holiday goodies to enjoy! North Carolina and the holidays go hand in hand.  I just love the smell of that fresh tree in the house, not to mention all the beautiful varieties of poinsettia’s we grow.  North Carolina has everything fresh you need to decorate.  And we can’t forget the smell of all the delicious food made with fresh ingredients grown or produced right here.  So let North Carolina awaken all your senses this holiday season.

• 1 loaf frozen dough white or wheat (Rhodes), thaw as directed, let rise until doubled, then punch down and let rest 10 minutes.
  
• 2 cups North Carolina apples, thinly sliced (Honey Crisp were used in the winning recipe)
  

Cinnamon filling:

• 1/4 cup butter, room temperature
  
• ½ cup sugar
  
• 2 teaspoons cinnamon
• 1/3 cup chopped walnuts
  

Caramel Sauce:

• 18 caramels
  
• 2 Tablespoon half and half
  

Thaw bread as directed, let rise until doubled, punch down and let rest for 10 minutes. On a flat surface sprinkled with flour, roll out dough to make a 12 x 8 inch rectangle. Stir together the cinnamon filling ingredients and sprinkle onto the dough. Top with a single layer of apples.  Roll the dough to make a 12” log.  Then slice into 1 1/2” sections.  Place the 8 cinnamon rolls into a greased 9 inch round pan and bake at 350 degrees for 30-45 minutes.  While the rolls cool slightly, combine the caramels with the half and half and place in the microwave.  Heating at 20 second intervals and stirring in between until melted. Pour caramel sauce over the rolls and enjoy.

• Pillsbury Pet-Ritz Pie Crust – 1 regular, 9” (10oz)
• 8 ounce package of cream cheese, softened
  
• 1/4 cup cashew butter
  
• 3 Tbsp. fudge ice cream topping
  
• 1 cup    heavy whipping cream
  
• 1/2 jar   puffed marshmallow crème
  
• 5 oz. pack malted milk balls, divided – chop fine 3oz and half the remainder to be added to top of the pie.
  
• 1 bottle cool hardening chocolate fudge

Prepare crust according to the directions and let cool.

Beat cream cheese, cashew butter and fudge topping together until smooth. Then whip heavy whipping cream until peaks form. Fold the heavy whipping cream into the cream cheese/cashew butter mixture along with the marshmallow crème and the finely chopped malted milk balls. Spoon the cashew butter mixture into the crust with a layer about 1 inch thick. Spread until smooth along the bottom of the crust. Spread a layer of cool hardening chocolate fudge over the cashew butter mixture and place in the freezer for 10 minutes. Add another layer of the cashew butter mixture and spread smooth. Spread the cool hardening chocolate fudge again and freeze for 10 more minutes. Finally, add the remaining cashew butter mixture, top with halved malted milk balls, create a design with remaining cool hardening chocolate fudge and place in freezer at least 1 hour. Remove at least 15 minutes before serving to allow it to slightly soften.

Combine all ingredients in a 2 quart saucepan.  Bring to a boil, stirring until the sugar is dissolved.  Cool and refrigerate covered for several hours.  Just before serving, strain to remove the spices and reheat slowly.  Makes 4 servings.

Cheesy Pecan Cranberry Crisps

Gail Fuller from Raleigh won the NC Pecan Competition with these delicious Cheesy Pecan Cranberry Crisps.  If you love cheese straws, then you will enjoy this twist. Sweet and nutty with that rich cheese flavor.  Great recipe for the holidays and you can get 40-50 crisps out of one batch.

• 2 cups Asiago cheese – shredded
  
• 1 cup butter – softened
  
• 1 dash cayenne pepper
  
• ¼ teaspoon baking powder
  
• 2 cups flour
  
• 1 ½ cups pecans – chopped and toasted
  
• ¾ cup dried cranberries
  

Cream Asiago cheese and butter until thoroughly mixed.  In a small bowl, combine flour and baking powder.  Mix into butter and cheese mixture until smooth.  Add chopped pecans and cranberries.  Form into 2 logs approximately 2” in diameter and wrap in plastic wrap.  Let rest in refrigerator at least 24 hours (longer is better).  Preheat oven to 350 degrees.  Unwrap dough and slice into 1/3” rounds.  Place on baking sheets lined with parchment paper.  Bake Crisps for 12 to 15 minutes or until lightly browned.