Cheesy Broccoli-And-Rice Casserole

Cheesy Broccoli-And-Rice Casserole

Cheesy Broccoli-And-Rice Casserole

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Cheesy Broccoli-And-Rice Casserole Recipe by Virginia Willis from Southern Living.

Prep time: 15 minutes

Cooking time: 40 minutes

Servings: 8 to 10 servings

Ingredients

  • 6 Tbsp. unsalted butter, divided
  • 1 cup panko (Japanese breadcrumbs)
  • 2 cups (8 oz.) shredded extra-sharp Cheddar cheese, divided
  • 3 cups reduced-sodium, fat-free chicken broth
  • 2 cups whole milk
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 2 cups chopped onion
  • 1/2 cup diced celery
  • 1 (8-oz.) package sliced cremini mushrooms
  • 1 tsp. kosher salt, divided
  • Pinch of freshly ground black pepper
  • Pinch of ground red pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups uncooked long-grain rice
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/8 tsp. freshly grated nutmeg
  • 3 cups fresh broccoli florets (about 2 heads)
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Directions

  1. Preheat oven: Set oven to 350°F (175°C).
  2. Make the topping: Melt 2 tablespoons butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat. Set aside.
  3. Prepare the broth: Bring broth, bay leaf, and thyme sprig to a simmer in a medium saucepan over medium-low heat. Reduce heat to low, cover, and keep warm until ready to use. Discard bay leaf and thyme before using.
  4. Cook the vegetables: Melt the remaining 4 tablespoons of butter in a large Dutch oven over medium heat. Add onion and celery, cooking for 3-5 minutes until onion is lightly browned. Stir in mushrooms, 1/2 teaspoon kosher salt, black pepper, and red pepper. Cook an additional 3-5 minutes until mushrooms are tender. Add garlic, cooking for 45 seconds. Stir in flour until combined.
  5. Add the broth mixture: Gradually stir the warm broth into the mushroom mixture. Stir in the remaining 1 cup shredded Cheddar cheese until smooth and well blended.
  6. Combine rice and seasonings: Add rice, sour cream, mayonnaise, and nutmeg to the mushroom mixture. Stir well to combine. Cover and bake in the preheated oven for 25-30 minutes or until rice is tender and liquid is absorbed.
  7. Cook the broccoli: Microwave broccoli with 1/4 cup water and the remaining 1/2 teaspoon kosher salt in a covered bowl on high for about 2 minutes or until tender and bright green. Drain and pat dry.
  8. Assemble casserole: Stir broccoli into the baked rice mixture. Transfer the mixture to a broiler-safe dish, if desired. Top with the prepared breadcrumb mixture.
  9. Broil and serve: Broil on the middle rack for 2-3 minutes or until the topping is golden brown. Let stand for 5 minutes before serving.
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Eggnog Cinnamon Rolls

Eggnog Cinnamon Rolls

Eggnog Cinnamon Rolls

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Eggnog Cinnamon Rolls Recipe by Anna Theoktisto from Allrecipes.

Prep time: 45 minutes

Cooking time: 25 minutes

Serving size: 12 servings

Ingredients

Dough

  • ⅓ cup granulated sugar
  • 1 (.25 ounce) package of quick-rising yeast (such as Fleischmann’s RapidRise®)
  • 2 teaspoons kosher salt
  • 4 ½ cups all-purpose flour, divided, or more as needed
  • ½ cup eggnog
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, softened
  • 1 large egg, lightly beaten
  • cooking spray

Filling

  • ½ cup unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 4 teaspoons ground cinnamon 
  • 2 teaspoons freshly grated nutmeg, or to taste

Glaze

  • 4 ounces of cream cheese, at room temperature
  • 4 tablespoons unsalted butter
  • 1 ½ cups powdered sugar
  • 4 tablespoons eggnog
  • ½ teaspoon vanilla extract
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Directions

Dough

  1. Combine sugar, yeast, salt, and 4 cups of flour in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. 
  2. With the mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. 
  3. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.
  4. Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.
  5. Spray a 13- x 9-inch pan with cooking spray. Lightly punch down the dough. On a lightly floured surface, roll the dough into an 18- x 10-inch rectangle.

Filling

  1. For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.
  2. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 12 rolls.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.
  5. Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes.

Glaze

  1. Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.
  2. Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.
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Eggnog

Eggnog

Simple Eggnog Recipe

Eggnog
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Prep time: 20 minutes

Cooking time: N/A

Serving size: 5 servings

Ingredients

  • 4 egg yolks
  • 1 (5oz) can sweetened condensed milk
  • 1 tablespoon white granulated sugar
  • 2 teaspoons vanilla extract
  • 4 1/2 cups cold milk
  • 4 egg whites
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Cinnamon sticks (optional)
Eggnog ingredients
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Directions

  1. In a large mixing bowl, beat the egg yolks until thickened.
  2. Mix in the sweetened condensed milk, sugar, vanilla extract, and cold milk, stirring until well combined.
  3. In a separate bowl, beat the egg whites until stiff and then fold into the mixture.
  4. Garnish with cinnamon, nutmeg, and a cinnamon stick.
  5. Serve the eggnog chilled and enjoy!
Eggnog being mixed
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Peppermint Hot Chocolate

Peppermint Hot Chocolate

Peppermint Hot Chocolate Recipe

Peppermint Hot Chocolate
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Prep time: 5 minutes

Cooking time: 30 minutes

Serving size: 10 servings

Ingredients

  • ¾  cup white sugar
  • 5 cups milk
  • 1 1/2 cups dark or milk chocolate, chopped
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • ½ cup heavy cream
  • Optional: whipped topping
Peppermint Hot Chocolate
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Directions

  1. In a saucepan, combine sugar and chopped chocolate over low heat.
  2. Gradually add the milk, stirring slowly until the chocolate is melted and smooth.
  3. Stir in vanilla extract, peppermint extract, and heavy cream.
  4. Cook the hot chocolate mixture on low heat for 30 minutes, stirring occasionally.
  5. Serve the peppermint hot chocolate with whipped topping (optional) and enjoy!
Chocolate for Peppermint Hot Chocolate
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Flights
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Flights

Raleigh-Durham International Airport’s Busiest Domestic Flights

Data for domestic flights from RDU are from April 2023 – March 2024

10. Newark, New Jersey (263,600)

Busiest Domestic Flights Out Of RDU - Newark
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263,600 passengers took the flight from RDU to Newark with the top carriers being Delta and United. On average, there are 15 flights a week traveling from RDU to Newark.

9. Boston, Massachusetts (268,920)

Busiest Domestic Flights Out Of RDU - Boston
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The 1 hour and 27 minutes flight from RDU to Boston carried 268,920 passengers. The top carriers for the flight were Delta, Frontier, and JetBlue. Flights from RDU to Boston are operated 40 times a week, 6 flights a day on average. 

8. Chicago-O’Hare, Illinois (289,450)

Busiest Domestic Flights Out Of RDU - Chicago
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RDU to Chicago had 289,450 passengers with American Airlines, Frontier, and United as the top carriers. The flight time is approximately 2 hours and 15 minutes. 

7. New York, LaGuardia (291,790)

Busiest Domestic Flights Out Of RDU - Laguardia
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291,790 passengers traveled from RDU to LaGuardia between April 2023 and March 2024. The top carriers are American Airlines, Delta, and Frontier with a flight time of approximately 1 hour and 32 minutes.

6. Dallas/Fort Worth, Texas (309,150)

Busiest Domestic Flights Out Of RDU - Dallas
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The flight from RDU to Dallas Fort Worth carried 309,150 passengers with American Airlines and Frontier as the top carrier. The flight time lasts around 2 hours and 30 minutes.

5. New York, JFK International (310,470)

Flights to JFK
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RDU to JFK International flew 310,470 passengers from April 2023 to March 2024. The flight lasted approximately 1 hour and 45 minutes and the top carriers were American Airlines, Delta, and JetBlue. 

4. Denver, Colorado (313,970)

Denver Airport Flights
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The flight from RDU to Denver takes approximately 3 hours and 45 minutes and carries 313,970 passengers. The top carriers are Frontier, Southwest, and United Airlines. This is the longest of the top domestic flights at 1,436 miles.

3. Orlando, Florida (405,150)

Orlando Airport
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Orlando, a popular tourist destination, had 405,150 passengers from April 2023 to March 2024. The top carriers include Delta, Frontier, JetBlue, and Southwest. The flight from RDU to Orlando takes approximately 1 hour and 45 minutes.

2. Charlotte, North Carolina (496,120)

Charlotte Airport
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Charlotte, a popular flight connection, is the second busiest route from RDU with 496,120 passengers. The top carrier is American Airlines and the flight duration is approximately 1 hour and 5 minutes. This is the shortest of the top destinations at 129 miles.

1. Atlanta, Georgia (702,900)

Atlanta Airport
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The most popular domestic destination out of RDU is Atlanta, Georgia with 702,900 passengers. The top carriers include Delta, Frontier, and Southwest. A flight from RDU to Atlanta, GA takes approximately 1 hour and 30 minutes.

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

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Slow-Cooker Pot Roast Recipe by Amanda Tarlton from TasteofHome.

Prep time: 15 minutes

Cooking time: 20 minutes

Servings: 8 servings

Ingredients

  • 1 boneless beef chuck roast (3-4 pounds)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 4 large carrots, cut into chunks
  • 4 medium potatoes, peeled and quartered
  • 2 medium onions, cut into wedges
  • 2 celery ribs, cut into chunks
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
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Directions

  1. Prepare the roast: Coat the roast with flour, salt, and pepper. Heat oil in a large skillet over medium heat. Brown the roast on all sides, about 4-5 minutes per side.
  2. Layer the vegetables: Place carrots, potatoes, onions, and celery into a 6-quart slow cooker.
  3. Add the roast: Place the browned roast over the vegetables.
  4. Season and cook: Combine broth, thyme, basil, and garlic powder; pour over the roast. Cover and cook on low for 6-8 hours or until meat is tender.
  5. Serve: Remove roast and vegetables to a serving platter. Strain cooking juices to serve as a gravy if desired.
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Peppermint Milkshake

Peppermint Milkshake

Peppermint Milkshake

Peppermint Milkshake
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Prep time: 5 minutes

Cooking time: n/a

Serving size: 3 servings

Ingredients

  • 1 cup milk
  • 2 cups vanilla ice cream
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup crushed peppermint candy
  • Whipped cream
Peppermint Milkshake crushed candy cane
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Directions

  1. Combine milk, vanilla ice cream, peppermint, vanilla extract, and peppermint crushed candy in a blender and blend until smooth. This should take approximately 30 seconds.
  2. Pour and top the peppermint milkshake with whipped cream and extra crushed peppermint (optional).
  3. Serve and enjoy!
Vanilla Ice Cream for Peppermint Milkshake
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Orange Cranberry Glazed Meatballs

Orange Cranberry Glazed Meatballs

Orange Cranberry Glazed Turkey Meatballs

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Orange Cranberry Glazed Turkey Meatballs Recipe by John Mitzewich from AllRecipes.

Prep time: 15 minutes

Cooking time: 20 minutes

Servings: 8 servings

Ingredients

  • 1 ¼ pounds ground turkey
  • ¼ teaspoon poultry seasoning
  • ½ teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon Worcestershire sauce 
  • 1 pinch cayenne pepper
  • 1 large egg, beaten
  • ¼ cup milk
  • ½ cup plain bread crumbs
  • 1 tablespoon olive oil
  • 1 cup canned jellied cranberry sauce
  • ½ cup orange marmalade
  • ½ cup chicken broth
  • 1 tablespoon minced jalapeno pepper
  • 1 tablespoon minced Fresno pepper
  • 1 pinch salt and ground black pepper to taste
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Directions

  1. Mix Meatball Ingredients: In a large bowl, combine ground turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and a pinch of cayenne pepper. Stir in 1 beaten egg, milk, and bread crumbs. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  2. Form and Brown Meatballs: Heat olive oil in a skillet over medium heat. Roll the turkey mixture into 1-tablespoon-sized balls. Place meatballs in a single layer in the skillet and brown on all sides, flipping occasionally. Transfer browned meatballs to a baking sheet and set aside.
  3. Make Cranberry Glaze: In the same skillet over medium heat, combine cranberry sauce, orange marmalade, and chicken broth. Stir in chopped jalapeño and Fresno peppers.
  4. Finish Cooking Meatballs: Add the browned meatballs to the skillet with the glaze. Reduce heat to medium-low, cooking until meatballs are no longer pink in the center and the glaze thickens. Season with salt and pepper to taste.
  5. Serve Warm: Enjoy these spiced turkey meatballs with cranberry glaze as a festive appetizer or main dish!
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Apple Bacon Grilled Cheese

Apple Bacon Grilled Cheese

Apple Bacon Grilled Cheese

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Apple and Bacon Grilled Cheese Recipe from Food Network.

Prep time: 10 minutes

Cooking time: 10 minutes

Servings: 4 servings

Ingredients

  • 2 1/2 pounds assorted tomatoes (heirloom, vine, and plum)
  • 1/2 cup cherry tomatoes, for garnish (optional)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 6 cloves garlic
  • 2 small onions, sliced
  • Kosher salt and freshly ground pepper
  • 1-quart chicken stock
  • 2 bay leaves
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped fresh basil
  • 3/4 cup heavy cream
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Directions

Bacon, Apple, and Cheddar Grilled Cheese

  1. Assemble Sandwiches: Spread Dijon mustard on 4 slices of country white bread. Layer with sliced cheddar cheese, cooked bacon, and thin slices of Granny Smith apple. Top with 4 more slices of bread.
  2. Cook Sandwiches: Butter the outsides of the sandwiches. In a skillet over medium-low heat, cook each sandwich until the cheese is melted and the bread is golden, about 3 minutes per side.
  3. Serve with Roasted Tomato Soup (recipe below).

Roasted Tomato Soup

  1. Preheat Oven: Set oven to 450°F.
  2. Prepare Ingredients: Core and halve larger tomatoes, leaving cherry tomatoes whole.
  3. Sauté in Roasting Pan: In a flameproof roasting pan over medium-high heat, drizzle 1/2 cup olive oil and add the tomatoes, garlic, and onions. Cook, stirring gently, until the garlic is browned (about 5 minutes). Season with salt and pepper.
  4. Roast: Place the pan in the oven and roast until the tomatoes caramelize, about 20-30 minutes.
  5. Simmer Soup: Transfer the roasted tomatoes, garlic, and onions to a large stockpot (reserve cherry tomatoes for garnish). Add 3 cups chicken stock, 2 bay leaves, and butter. Bring to a boil, then reduce heat to medium and simmer until the liquid reduces by one-third, about 15-20 minutes. Discard the bay leaves.
  6. Blend and Finish: Add fresh basil to the pot, then blend until smooth using an immersion blender (or blend in batches in a regular blender). Adjust thickness by adding up to 1 cup of additional chicken stock. Stir in heavy cream and season with salt and pepper.
  7. Serve: Divide the soup among bowls, garnish with roasted cherry tomatoes, and drizzle with olive oil.
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Mashed Potatoes

Mashed Potatoes

Mashed Potatoes

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Mashed Potatoes Recipe by Natasha Kravchuk from Natashas Kitchen.

Prep time: 15 minutes

Cooking time: 25 minutes

Servings: 10 servings

Ingredients

  • 4 lbs russet potatoes, (12 medium) peeled
  • 1 1/4 cups hot milk, (use 1 to 1/4 cups) we used whole milk
  • 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
  • 1 1/2 tsp salt, or to taste (we used sea salt)
  • 1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)
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Directions

  1. Prepare Potatoes: Peel and rinse the potatoes in cold water. If they’re very large, cut them in half. For extra smoothness, remove any small knots with a spoon or potato peeler.
  2. Boil Potatoes: Place potatoes in a large pot (5 Qt+) and cover with cold water. Bring to a boil, then cook partially covered for 20-25 minutes, or until easily pierced with a knife. Avoid overcooking.
  3. Drain and Mash: Drain potatoes well and transfer to the bowl of a stand mixer. Using a whisk attachment, mash the potatoes lightly by hand first, then begin mixing on low speed for 30 seconds.
  4. Add Milk and Butter: Slowly drizzle in 1 to 1 1/4 cups of hot milk to reach your preferred texture, increasing the mixer speed to medium. Add softened butter, 1 tablespoon at a time, allowing a few seconds between each addition.
  5. Season and Serve: Once fluffy, add 1 1/2 tsp salt or to taste. Serve warm!
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