Fall is finally here!  When it begins to turn cooler we crave warm comfort food so here are three recipes that should help out with those cravings.  Try and make time to visit our NC Mountains this year and go apple picking.  The roadside stands and orchards are so much fun and the leaves changing are a bonus.  We also have lots of farms you can visit across the state to find pumpkins, mums and enjoy a hayride.  Just go to www.ncfarmfresh.com to find a farm near you.  Also, I hope to see you at the fair!

• 2 NC Granny Smith Apples
• 2 cans Crescent Rolls
  
• 1 stick butter
  
• 1 ½ cups sugar
  
• 1 teaspoon Vanilla
  
• 1 cup NC Pecans
  
• ¼ cup caramel topping
  
• Cinnamon, to taste
  
• 1 can (12oz.) Mountain Dew

Peel and core apples.  Cut each apple into 8 slices each.  Spread a thin coating of caramel onto the crescent roll.  Place an apple slice at the large end.  Sprinkle pecans in front of the apple slice and half way down the crescent roll.  Then roll the apple and nuts up in the dough.  Place in a 9 X 13 buttered pan.  Melt butter, then add sugar and barely stir.  Add vanilla, stir, and spoon the mixture over the apples.  Pour Mountain Dew around the edges of the pan.  Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.  Serve with ice cream.  Drizzle with caramel and top with a few more pecans.

• 1/3 cup vegetable oil
  
• 1 egg, beaten
  
• ¼ cup milk
  
• 2/3 cup pumpkin, canned or fresh
  
• 1 cup sugar
  
• 1 cup all-purpose flour
  
• ¾ teaspoon baking soda
  
• ½ teaspoon salt
  
• ½ teaspoon cinnamon
  
• ½ teaspoon nutmeg, ground
  
• ½ teaspoon ginger, ground
  
• Preheat oven to 350 degrees.
  

Combine egg, oil, milk, and pumpkin; beat together.  Combine dry ingredients and blend together.  Add dry ingredients to wet ingredients and stir.  Fill greased muffin pans ½- 2/3 full. Bake 20 minutes.

Makes 12 servings

• 3 pound boneless beef roast
  
• 3 russet potatoes, peeled and diced
  
• 2 large carrots, sliced
  
• 1 large onion, sliced or diced
  
• 1 small pkg. sliced mushrooms
  
• ½ cup water or beef broth
  
• ¼ cup Worcestershire sauce
  
• Salt and pepper

Heat a frying pan to med.-high heat and spray with Pam or coat with Olive Oil.  Salt and Pepper the roast.  Then brown on all sides.  Place the vegetables in the bottom of your crock pot and season with salt and pepper.  Then place the meat on top of the vegetables.  Pour the liquids over the meat and vegetables.  Cook on high for 6 hours or on low for 10 hours.