The holidays are a special time — a time to pull out traditional family recipes and old favorites. It’s also a time to try something new. Here are some wonderful holiday favorites our readers are sharing. SAUSAGE CRESCENT ROLL BAKE Marlene Nebola, Yankton SD 2 rolls of sausage 2 (8oz each) pkgs cream cheese 2 rolls crescent rolls Brown 2 pkgs sausage and drain well (I use 1 roll of hot sausage and 1 roll of mild sausage) Mix with 2 pkgs of cream cheese In a greased 9x13 pan spread 1 roll of crescent dough on the bottom. Spread sausage and cream cheese mix on top. Cover with the second roll of crescent dough. Bake at 350 degrees for 25 minutes. ROAST BEEF ROLL-UPS Joyce Gentrup, Hartington, NE 1 (8oz) pkg cream cheese 2 Tblsp yellow mustard 1/2 tsp dill seed 12 slices of deli roast beef Beat cream cheese until softened. Add horseradish, mustard and dill seed. Beat until smooth. Arrange roast beef on work surface. Spread cream cheese over each slice. Roll, cover and chill for 1 to 2 hours. Cut into slices and arrange on platter. SWEET ROLL UPS Cyndi Hunhoff, Yankton SD Wind and Willow Caramel Apple Cheeseball & Dessert Mix 20 slices white bread (cut off crust) 8 oz cream cheese 1 egg yolk 1 stick butter (melted) 3/4 cup sugar 2 tsp cinnamon Preheat over to 350 degrees. Beat caramel apple mix (topping used later), cream cheese and egg yolk until smooth. In separate bowl combine sugar, cinnamon and graham crunch topping. Set aside. Cut crust off bread slices and flatten slightly with rolling pin. Spread cream cheese mix lightly on bread. Roll up and seal edges. Dip in melted butter and roll in sugar and topping mixture. Place on cookie sheet and bake for 25 minutes. 26 n HERVOICE NOVEMBER/DECEMBER 2011