Baked Mac and Cheese

Baked Mac and Cheese

Baked Mac and Cheese

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Baked Mac and Cheese Recipe by Trish from Mom on Timeout.

Prep time: 20 minutes

Cooking time: 30 minutes

Servings: 12 servings

Ingredients

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Gruyere cheese shredded
  • salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp smoked paprika (or regular paprika)
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Directions

  1. Prep: Preheat your oven to 350°F. Lightly grease a 3 qt or 4 qt baking dish.
  2. Combine Cheeses: Mix your shredded cheeses in a large bowl and set aside.
  3. Cook the Pasta: Boil pasta until 1 minute shy of al dente (follow package instructions). Drain, place in a large bowl, drizzle with a bit of olive oil, and stir. Set aside.
  4. Make the Cheese Sauce:
    1. Melt butter in a large pot or Dutch oven over medium heat.
    2. Whisk in flour and cook for 1 minute, until bubbly and golden.
    3. Gradually whisk in milk and heavy cream until smooth. Continue cooking, whisking constantly, until bubbles form, and cook for 2 more minutes. Season with salt and pepper.
    4. Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups and whisk until creamy and thick.
  5. Combine Pasta and Sauce: Stir the cooled pasta into the cheese sauce until fully coated.
  6. Assemble: Pour half of the mac and cheese into your baking dish. Top with 2 cups of shredded cheese, then add the remaining mac and cheese on top.
  7. Make the Topping: In a small bowl, mix panko crumbs, Parmesan, melted butter, and paprika. Sprinkle over the mac and cheese.
  8. Bake: Bake for about 30 minutes or until bubbly and golden brown. Serve hot!
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Thanksgiving Turkey

Thanksgiving Turkey

Thanksgiving Turkey

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Easy Thanksgiving Turkey Recipe by Lauren Allen from Tastes Better from Scratch.

Prep time: 20 minutes

Cooking time: 3 hours 30 minutes

Servings: 16 servings

Ingredients

  • 1 12-20 pound turkey*
  • 1 onion, peeled and quartered
  • 1 lemon, quartered
  • 1 apple (your favorite kind), quartered
  • .75 ounce container of fresh rosemary*
  • .75 ounce container of fresh thyme*
  • .75 ounce container of fresh sage*
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Directions

  1. Thaw the Turkey: For a frozen turkey, allow 24 hours of thawing time in the fridge for every 5 pounds. For extra safety, add an extra day.
  2. Prepare for Roasting: Take the thawed turkey out of the fridge 1 hour before roasting to let it reach room temperature. Adjust your oven rack to center the turkey, and preheat the oven to 325°F.
  3. Make Herb Butter: Mix room-temperature butter with minced garlic, salt, pepper, 1 tablespoon each of fresh chopped rosemary and thyme, and ½ tablespoon of sage. Save remaining herbs for stuffing.
  4. Prep Turkey: Remove the packaging and take out the neck and giblets (reserve for gravy or discard). Pat the turkey dry with paper towels.
  5. Season and Stuff: Season the turkey cavity with salt and pepper. Fill with quartered lemon, onion, apple, and extra herbs.
  6. Add Butter Under the Skin: Gently loosen the skin above the breasts and spread a few tablespoons of herb butter underneath.
  7. Set Up in the Pan: Tuck the wings under the bird and place it on a roasting rack inside a roasting pan.
  8. Butter the Exterior: Soften the remaining herb butter in the microwave for about 30 seconds. Brush it over the entire turkey, including the legs and wings.
  9. Roast the Turkey: Roast at 325°F for about 13-15 minutes per pound. Insert a thermometer in the thigh and breast; it should reach 165°F. (If removed at 160°F, it will continue cooking under foil to reach 165°F.)
  10. Tip: Check halfway through roasting. Once the skin is golden, cover the top with foil to prevent overcooking. Alternatively, start with foil tented and remove during the last hour for browning.
  11. Rest and Carve: Let the turkey rest for 20-30 minutes before carving. Reserve drippings for gravy.
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Green Bean Casserole

Green Bean Casserole

Green Bean Casserole

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Green Bean Casserole Recipe by Holly Nilsson from Spend with Pennies.

Prep time: 10 minutes

Cooking time: 40 minutes

Servings: 8 artichokes

Ingredients

  • 4 cups frozen cut green beans thawed, see notes for canned or fresh beans
  • 10.5 ounces condensed cream of mushroom soup 1 can
  • ½ cup milk
  • 1 teaspoon soy sauce
  • ½ teaspoon black pepper
  • ¼ teaspoon seasoned salt more to taste
  • 1 ½ cups crispy fried onions divided
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Directions

  1. Preheat the oven to 350°F.
  2. If using fresh or frozen green beans, boil just until tender crisp (see notes).
  3. In a large bowl, combine green beans with soup, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese if using (see notes). Transfer to a 2qt or 8×8 baking dish.
  4. Bake uncovered for 30 to 35 minutes or bubbly.
  5. Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden.
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Pecan Pie

Pecan Pie

Pecan Pie

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Pecan Pie Recipe from Tastes Better from Scratch.

Prep time: 15 minutes

Cooking time: 50 minutes

Servings: 12 artichokes

Ingredients

  • 1 Homemade pie crust, unbaked (my recipe makes 2 crusts, so you can freeze the other crust, or cut the recipe in half)
  • 1 cup granulated sugar
  • 3 Tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/3 cup salted butter, softened or melted
  • 3 large eggs
  • 1 1/2 cups pecan halves (can chop the pecans or leave them whole)
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Directions

  1. Prepare the Crust: Make your favorite pie crust and place it in a 9-inch pie dish. Refrigerate while you make the filling.
  2. Make the Filling: In a large bowl, whisk together the sugar, brown sugar, salt, corn syrup, and softened or melted butter. Add eggs and vanilla, whisking until smooth.
  3. Add the Pecans: Reserve a few pecans for topping, and stir the rest into the batter. Pour the filling into the pie crust. Arrange the reserved pecans on top and gently spoon some batter over them.
  4. Bake the Pie: Bake at 425°F for 10 minutes, then reduce the oven to 350°F and bake for an additional 50 minutes. Halfway through baking, tent the pie loosely with greased foil to prevent over-browning.
  5. Check for Doneness: The pie is ready when it’s mostly set with only a slight jiggle in the center. If it’s still very jiggly, bake for 5-10 minutes or until set.
  6. Cool Completely: Let the pie cool for several hours before slicing, or refrigerate it for 1-3 days before serving.
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Antipasto Platter

Antipasto Platter

Antipasto Platter

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Antipasto Platter Recipe by Sam Hu from Ahead of Thyme.

Prep time: 10 minutes

Cooking time: N/A

Servings: 8-10 servings

Ingredients

  • 1 cup marinated olives
  • 1 cup marinated artichoke hearts
  • 1 cup roasted red peppers
  • 1 cup marinated mushrooms
  • 1 cup marinated mozzarella balls
  • 1 pound cheese (2-3 varieties including soft cheese and hard cheese, such as parmesan, gouda, provolone, or gorgonzola)
  • 400 grams cured meats (such as salami, prosciutto, pepperoni)
  • 2-3 assorted crackers and/or bread (such as sliced ciabatta, pita chips, and breadsticks).
  • 1 cup vegetables (such as cherry tomatoes and cucumbers)
  • optional: nuts, fruit, honey, olive tapenade, fresh herbs
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Directions

  1. Arrange Bowls of Marinated Items: Place small bowls of marinated items (like olives or artichokes) on a large platter, spacing them apart for visual balance.
  2. Add the Cheese: Place cheese around the bowls, keeping space between each type.
  3. Arrange Cured Meats: Roll up slices of cured meats and place them around the cheese and bowls for a pleasing presentation.
  4. Add Crackers and Bread: Fill any remaining gaps with crackers and bread, spacing them out.
  5. Fill Gaps with Vegetables: Use fresh vegetables to fill any large empty spaces for a complete, inviting look.
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Butternut Squash Noodles

Butternut Squash Noodles

Butternut Squash Noodles

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Butternut Squash Noodles Recipe by Amanda Celestino from The Spruce Eats.

Prep time: 30 minutes

Cooking time: 6 minutes

Servings: 2 servings

Ingredients

  • 1 to 2 butternut squashes, depending on size (neck should be 3 to 5 inches long)
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons unsalted butter
  • 2 tablespoons grated Parmesan cheese, more to taste
  • 1/4 teaspoon fine salt, more to taste
  • 1/4 teaspoon freshly ground black pepper, more to taste
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Directions

  1. Prepare the Butternut Squash: Wash the butternut squash, then cut it in half crosswise to separate the long neck from the round bottom. Peel the neck portion, saving the round bottom for another use (you can peel, chop, and roast it separately).
  2. Make the Noodles: Cut the peeled squash neck to fit your spiralizer, following the instructions. Use the shredder blade to create spaghetti-like noodles (about 4 cups).
  3. Dry the Noodles: Place the noodles on paper towels or a clean dish towel, cover with more towels, and gently press to remove any excess moisture.
  4. Cook the Noodles: Heat a large skillet over medium-high heat, adding oil once hot. When the oil shimmers, add the noodles. Reduce heat to medium and cook, stirring occasionally, until tender and lightly golden, about 4-6 minutes.

Finish with Butter and Cheese: Add butter to the skillet, stirring until it melts and coats the noodles, about 1 minute. Sprinkle with Parmesan and toss. If the noodles are too thick, add water 1 tablespoon at a time to loosen. Season with salt and pepper to taste, then serve warm.

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Potato-Leak Soup

Potato-Leak Soup

Potato-Leak Soup with Mini Pierogi

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Potato-Leak Soup Recipe from Food Network Magazine.

Prep time: 15 minutes

Cooking time: 25 minutes

Servings: 4 servings

Ingredients

  • 4 tablespoons unsalted butter
  • 1 bunch leeks (white and light green parts only), thinly sliced and rinsed well
  • 1 onion, sliced
  • 2 russet potatoes (about 1 pound), peeled and sliced
  • tap here
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 2 slices thick-cut bacon, chopped
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Directions

  1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and onion, cooking for about 5 minutes until softened. Add the potatoes, garlic, 1 teaspoon salt, and pepper. Stir and cook for 2 minutes until well coated.
  2. Simmer the Soup: Add 3 cups water, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 15 minutes or until the potatoes are very tender. Remove the bay leaf.
  3. Blend the Soup: Working in batches, blend the soup until smooth. Return to the pot, stir in the cream, and adjust the seasoning with salt and pepper. Keep the soup warm over low heat.
  4. Cook the Bacon and Pierogi: In a nonstick skillet, cook the bacon over medium heat until crisp, about 7 minutes. Transfer to paper towels. In the same skillet, cook the pierogi, flipping halfway, until golden and heated through about 5 minutes.
  5. Serve: Ladle the soup into bowls and top each with pierogi, bacon, and chives. Serve warm.
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Winter Activities

Winter Activities

9 Fun Winter Activities in North Carolina

Cary

NORTH CAROLINA CHINESE LANTERN FESTIVAL

Nov. 16th – Jan. 12th

Cary

The annual North Carolina Chinese Lantern Festival at Koka Booth Amphitheater is an ideal holiday activity for the whole family. Running from November 16th through January 12th, the festival features all-new displays with hundreds of parts and thousands of lights. In addition to the dazzling lanterns, the event includes a rich history, tasty food, performances, and numerous retail vendors.

Raleigh

SCANDINAVIAN CHRISTMAS FAIR

December 7th

Raleigh

The Scandinavian Christmas Fair, also known as Julmarknad, will be held at the State Fair Grounds on December 7th. This authentic celebration showcases traditions from Sweden, Norway, Denmark, Finland, and Iceland. Attendees can find traditional food, dancing, and vendors. Additionally, tickets are available online or in person, making it a wonderful yearly tradition for the entire family.

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RALEIGH CHRISTMAS PARADE

November 23rd

Raleigh

The 2024 Raleigh Christmas Parade will take place on November 23rd at 9:30 am and stands as the largest parade between Atlanta and Washington DC. As the parade makes its way down the 1.4-mile route, there is something for everyone. Over its 2-hour duration, attendees can enjoy local marching bands, various organizations, balloons, dancers, and floats. This year marks the 80th anniversary of the Raleigh Christmas Parade!

THE NUTCRACKER

Dec. 12th to Dec. 24th

Raleigh

The Nutcracker, presented by Carolina Ballet, takes place in downtown Raleigh. The shows run from December 12th to the 24th and are the most-attended Carolina Ballet production ever. Held at Raleigh Memorial Auditorium, the production features fresh choreography, vibrant sets, and stunning costumes.

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THE RINK

November to January

Raleigh

THE RINK, a natural ice skating rink in the heart of downtown Raleigh, will operate from November to January. This year, visitors can enjoy a snack bar, games, and lounging stations. The event will take place at Red Hat Amphitheater. In addition, tickets start at $15 for skaters and $6 for non-skaters.

Greater North Carolina

POLAR EXPRESS TRAIN RIDE

Nov. 7th to Dec. 31st

Bryson City

Great Smoky Mountains Railroad presents the Polar Express train ride. The ride lasts 1 ½ hours and guests will enjoy beautiful scenery, hot cocoa, and treats while experiencing the story. The train finishes up at the North Pole where children can meet Santa Claus and be presented their silver bell. The experience finishes back at Bryson City Depot and tickets range from $29 to $63.

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CHRISTMAS AT BILTMORE

Nov. 2nd to Jan. 5th

Asheville

Christmas at Biltmore will run from November 2nd to January 5th. Tickets, which range from $110 to $420 per person depending on the package, offer various experiences. Visitors can tour the grounds during the daytime or evening; thus, they will encounter stunning decorations, enjoy complimentary wine tastings, and participate in candle-lit tours.

Mike’s Farm

November 23rd

Beaulaville

Christmas festivities at Mike’s Farm begin on November 14th and run until December 23rd. During this period, activities include the Festival of Lights Hayride, Wilmington Celebration Choir, Supper with Santa, Christmas Show, and more. For further details, including all dates and times for individual events as well as ticket information, visit their website.

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WINTERFEST AT CAROWINDS

Nov. 15th to Dec. 31st

Charlotte

Winterfest at Carowinds runs from November 15th through December 31st. During this festive period, activities include Christmas lights, ice skating, live entertainment, and holiday food. With something for all ages, the event also offers free admission for children two years old and under. For tickets and additional information, visit their website.

More Events

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Cranberry Sauce

Cranberry Sauce

Cranberry Sauce

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Cranberry Sauce Recipe by Sam from Sugar Spun Run.

Prep time: 5 minutes

Cooking time: 15 minutes

Servings: 6 servings

Ingredients

  • ⅔ cup sugar
  • ⅓ cup light brown sugar, tightly packed
  • ⅓ cup water
  • ⅔ cup orange juice
  • 12 oz cranberries rinsed and picked through — bad/bruised cranberries removed
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Directions

  1. Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat.  Stir occasionally until sugars are dissolved, and bring to a boil.  
  2. ⅔ cup sugar,⅓ cup light brown sugar, tightly packed,⅓ cup water,⅔ cup orange juice
  3. Add cranberries and return to a boil.
  4. 12 oz cranberries
  5. Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, for 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
  6. Transfer the mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
  7. Cover and refrigerate at least 2 hours before serving.
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Ginger Spice Cookies

Ginger Spice Cookies

Ginger Spice Cookies Recipe

Ginger Spice Cookies
Photo by Getty Images

Prep time: 10 minutes

Cooking time: 10 minutes

Serving size: 20 servings

Ingredients

  • 1 package of spiced cake mix
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon cinnamon
  • 1 egg
  • ⅓ cup vegetable oil 
  • ¼ cup molasses
Ginger Spice Cookies dough
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Directions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine cake mix, ginger, and cinnamon.
  3. Stir in the egg, oil, and molasses until a soft dough forms.
  4. Use a tablespoon to form about 20 cookies. Space them about an inch apart on the lined baking sheet.
  5. Bake at 350°F for 10-12 minutes, or until the cookies are set and slightly golden.
  6. Allow the cookies to cool on the baking sheet for 5 minutes.
  7. Transfer them to a wire sheet to finish cooling.
  8. Serve the ginger spice cookies and enjoy!
Ginger Spice Cookies baking
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