Arancini

Arancini

Arancini

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Arancini Recipe by Leah Perez from The Pioneer Woman.

Prep time: 10 minutes

Cooking time: 15 minutes

Servings: Yields 2 dozen

Ingredients

For the risotto:

  • 4 cups chicken broth 
  • 4 Tbsp. unsalted butter, divided
  • 1/2 medium yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 tsp kosher salt, plus more for sprinkling
  • 1/2 tsp ground black pepper
  • 1 cup arborio rice
  • 3 garlic cloves, minced 
  • 1/2 cup dry white wine
  • 1 cup grated parmesan cheese, plus more to serve
  • 1/4 cup chopped fresh parsley, plus more to serve 

For the Arancini:

  • 4 oz. fontina cheese or low-moisture mozzarella cheese
  • 2 cups panko breadcrumbs
  • 2 large eggs
  • Vegetable oil, for frying
  • Marinara sauce, to serve
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Directions

For the Risotto:

  1. Heat chicken stock with 1 cup of water in a medium saucepan over low heat to keep it warm.
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Add onion, celery, salt, and pepper. Cook until tender (3–5 minutes).
  3. Add rice and cook until edges are translucent (about 3 minutes). Stir in garlic and cook briefly (30 seconds).
  4. Pour in white wine and stir for 2–3 minutes until reduced.
  5. Add ½ cup of hot broth to the rice, stirring until almost absorbed (3–5 minutes). Repeat, adding broth gradually, until rice is tender and creamy (20–25 minutes).
  6. Stir in parmesan, remaining 2 tablespoons butter, and parsley until combined.
  7. Spread risotto in a 9×13 pan, cover with plastic wrap pressed directly on top, and refrigerate for 1 hour or until cold.

For the Arancini:

  1. Cut fontina cheese into ½-inch pieces.
  2. Shape cold risotto into 1-inch balls (about 1 ½ tablespoons each). Flatten each ball, add 2 cubes of cheese, and fold the risotto around to seal. Place on a lined sheet tray.
  3. Chill arancini in the fridge for 30 minutes.
  4. Set up a coating station with panko breadcrumbs in one dish and whisked eggs in another. Dip each ball in egg, then roll in panko to coat.
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Hidden Veggie Mac & Cheese

Hidden Veggie Mac & Cheese

Hidden Veggie Mac & Cheese

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Hidden Veggie Mac & Cheese Recipe by Yumna Jawad from Feel Good Foodie.

Prep time: 10 minutes

Cooking time: 25 minutes

Servings: 8 servings

Ingredients

  • 2 carrots peeled and roughly chopped
  • 1 small head cauliflower cut into florets
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 teaspoon salt plus more for water
  • ¼ teaspoon black pepper
  • 4 cups milk
  • 2 cups water
  • 1 pound elbow pasta
  • 2 cups shredded cheddar cheese
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Directions

  1. Bring a large pot of salted water to a boil. Add carrots and cauliflower and cook for 5 minutes, or until tender.
  2. Remove from water with a slotted spoon and place in a high-speed blender along with ½ cups of the cooking water. Blend until smooth and set aside.
  3. Drain the pot, add butter, and set over low heat. Once melted, add flour, salt, and pepper. Cook the butter and flour mixture for 2 minutes, or until it is golden brown and smells nutty. 
  4. Increase the heat to high, add the milk, water, and pasta, and bring to a boil, then reduce heat to a simmer. Cook, stirring frequently, for 15 minutes, or until the pasta is tender and the milk has reduced to a thick and creamy sauce.
  5. Remove from heat and stir in the blended carrots, cauliflower, and cheddar cheese. Stir until the cheese has melted and everything is well combined.
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Apple Crisp

Apple Crisp

Apple Crisp Recipe

Apple crisp on plate with a cinnamon stick.

Prep time: 20 minutes

Baking time: 40 minutes

Serving size: 4 servings

Ingredients

  • 6 apples, peeled, cored and sliced
  • 2 tablespoons white sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 cup brown sugar
  • ¾ cup old-fashioned oats
  • ¾ cup all-purpose flour
  • ½ cup cold butter
  • 1 teaspoon vanilla extract
  • Vanilla ice cream (optional)
Chopped up apples being coated in cinnamon for the apple crisp.

Directions

  1. Preheat oven to 350°F.
  2. Coat the apple slices with sugar, vanilla extract, and 1/2 teaspoon of cinnamon.
  3. Pour the coated apples into a 9-inch square baking dish.
  4. Combine brown sugar, oats, flour, and 1 teaspoon of cinnamon in a separate bowl.
  5. Cut in the cold butter until coarse crumbs form and crumble on top of the apple slices.
  6. Bake until golden brown and bubbly for approximately 40 minutes.
  7. Serve the apple crisp with vanilla ice cream (optional) and enjoy!

Make the perfect homemade vanilla ice cream to pair with apple crisp!

Old fashion oats in a bowl to make an apple crisp.
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Feta Spaghetti Squash

Feta Spaghetti Squash

Feta Spaghetti Squash

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Feta Spaghetti Squash Recipe by Yumna Jawad from Feel Good Foodie.

Prep time: 15 minutes

Cooking time: 45 minutes

Servings: 2 servings

Ingredients

  • 1 large spaghetti squash split in half, seeds removed
  • 1 8-ounce block feta cheese (substitute vegan feta)
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 4 tablespoons olive oil
  • ¼ cup chopped basil
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Directions

  1. Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.
  2. Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up on the prepared baking sheet.
  3. Break the feta block in half and place each half in the middle of each squash half. Add the cherry tomatoes on top, along with the garlic and olive oil. Season with salt and pepper.
  4. Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.
  5. Use a fork to pull the inside of the squash apart, which will come out in strands that look like spaghetti. Stir it all together and scatter it with fresh basil. Enjoy immediately.
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Soft Pretzel Bites

Soft Pretzel Bites

Soft Pretzel Bites

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Soft Pretzel Bites Recipe by Carrie Barnard from Eating on a Dime.

Prep time: 1 hr 15 minutes

Cooking time: 15 minutes

Servings: 12 servings

Ingredients

  • 2 Tbsp Light Brown Sugar
  • 1 packet of Active Dry Yeast
  • 3 Tbsp Butter (melted)
  • 1 1/2 cups warm water
  • 3 tsp Kosher Salt
  • 4 1/2 cups All Purpose Flour
  • Canola Oil
  • 3 quarts water
  • 1/2 cup Baking Soda
  • 1 Egg (beaten)
  • 1/4 cup coarse sea salt
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Directions

  1. Mix brown sugar, yeast, melted butter, and warm water together in a stand mixer with a dough hook.
  2. Add in salt and flour and mix with the dough hook on low until well combined. Mix for another 3-4 minutes or until the dough starts pulling away from the sides of the bowl. If the dough is too sticky, add flour, 1 tablespoon at a time.
  3. Oil a glass bowl. Pull the dough out of the mixer bowl and form into a ball. Place dough inside the oiled bowl. Cover tightly with plastic wrap. Let stand for about an hour (or until doubled in size).
  4. Preheat oven to 425 F.
  5. Bring 3 quarts of water to boil in a stock pot, then add baking soda. Break off pieces of dough, roll them into a “snake”, then chop into bite-size pieces. Add the cut pieces to boiling water. Remove the pieces after about 30 seconds (the pieces will initially sink, but then start to float when they are ready).
  6. Place on a well-greased cookie sheet, making sure pieces are not touching. Repeat until all of the dough is gone. I filled up 2 big cookie sheets.
  7. Brush egg wash over the pretzel bites, then sprinkle with coarse sea salt. Bake at 425 for about 15 minutes (or until a nice pretzel-y color).
  8. Remove to a wire rack to cool. Enjoy.
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Sausage Cheddar Biscuits

Sausage Cheddar Biscuits

Sausage Cheddar Biscuits

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Sausage Cheddar Biscuits Recipe by Trisha Yearwood from Food Network.

Prep time: 30 minutes

Cooking time: 25 minutes

Servings: 16 to 18 biscuits

Ingredients

  • 8 ounces fresh pork sausage with sage, casings removed
  • 2 sticks (16 tablespoons) butter, softened
  • 1 cup sour cream 
  • 2 cups self-rising flour 
  • 5 ounces shredded extra-sharp cheddar
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Directions

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. In a medium skillet over medium heat, cook the sausage until well-browned, breaking it up into small pieces. Let cool completely, either on the counter or in the freezer.
  3. Mix the butter and sour cream in a stand mixer. Mix in the flour, 1 cup at a time, mixing until fully combined. Add the sausage and cheddar, and mix until well incorporated.
  4. Drop heaping spoonfuls of the dough onto the prepared baking sheets. Bake until lightly browned, 20 to 25 minutes.

If you can’t find self-rising flour, you can substitute it with a mixture of 2 cups of all-purpose flour, 3 teaspoons baking powder, and 1/4 teaspoon salt.

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Cowboy Caviar

Cowboy Caviar

Cowboy Caviar

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Cowboy Caviar Recipe by Erin Merher from The Pioneer Woman.

Prep time: 15 minutes

Cooking time: N/A

Servings: Yields 6 cups

Ingredients

  • 1 15-oz. can of black-eyed peas, drained and rinsed
  • 1 15-oz. can of black beans, drained and rinsed
  • 1 1/2 cup diced Roma tomatoes
  • 1 jalapeño pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 cup red onion, chopped
  • 1/4 cup chopped cilantro
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Worcestershire sauce (Or vegan Worcestershire)
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • Tortilla chips, to serve
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Directions

  1. In a large mixing bowl, combine the black-eyed peas, black beans, tomato, bell pepper, red onion, jalapeño, cilantro, olive oil, vinegar, Worcestershire sauce, seasoned salt, cumin, and black pepper.
  2. Mix well to combine. Serve with tortilla chips and enjoy!
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State Parks

State Parks

Top 10 Biggest North Carolina State Parks

10. William B. Umstead State Park (5,599 acres)

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First on our list of North Carolina state parks Is Umstead State Park. Located in Wake County, William B. Umstead State Park has everything you need for a weekend away with the family. The grounds include camping, activities, trails, and facilities. Trails range from a 0.4-mile loop called Inspiration Trail to the Sycamore Trail, a 7.2-mile loop. Spanning a large 5,599 acres, there is plenty to do at Umstead State Park.

9. Morrow Mountain State Park (5,702)

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Morrow Mountain State Park in Stanly County spans 5,702 acres. At Morrow Mountain, there are hiking trails, bridle trails, boat rentals, museums, Kron House, and boat rentals. You can “glamp” in a vacation cabin or connect with nature in the tent sites while enjoying beautiful scenery and fun activities.

8. Pettigrew State Park (5,951)

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Pettigrew State Park spans a large 5,951 acres across Terrell and Washington Counties. 75 miles northeast of Greenville, you can find a rich habitat and fun activities. There are five trails, ranging from 1.3 miles one way to 4.2 miles one way.

7. Gorges State Park (7,709)

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Gorges State Park is located in Transylvania County, where North Carolina, South Carolina, and Georgia meet. 56 miles of hiking, 17 miles of biking, and 12 miles of hiking span across 7,709 acres. Not the hiking kind? No worries! There is fishing, picnicking, and camping on site.

6. Chimney Rock State Park (8,014)

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25 miles southwest of Asheville in Rutherford County, you can find Chimney Rock State Park. The 8,014 acres feature hiking, fishing, rock climbing, restaurants, an amphitheater, and more. You can take a hike (or an elevator) to the top of the 315-foot freestanding rock spire. While there is no camping on site, camping can be found at Lake James State Park.

5. Hanging Rock State Park (9,011)

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In Stokes County, 30 miles north of Winston Salem, you’ll find 9,011 acres of Hanging Rock State Park. There is everything from hiking and rock climbing to swimming and lounging at the lake. There are a whopping 31 trails ranging from 0.1 miles to 7.4 miles (one way).

4. Lumber River State Park (13,695)

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Lumber River State Park runs 13,695 acres across Scotland, Hoke, Robeson, and Columbus counties. 60 miles south of Fayetteville, a 115-mile river means possibilities are endless. There is a boat ramp and opportunities to paddle and fish. There are two accesses located in Princess Ann and Chalk Banks.

3. Stone Mountain State Park (14,353)

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Stone Mountain State Park is the perfect getaway for rock climbers and hikers alike. There are 10 miles for horseback riding, 20 miles for hiking, and fishing, and plenty of room for rock climbing. There is camping on-site, both tent sites and RV sites. Stone Mountain State Park is 14,353 acres across Alleghany and Wilkes County. Stone Mountain is known for its 600-foot granite dome and beautiful waterfalls.

2. Dismal Swamp State Park (14,432)

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Dismal Swamp State Park has 14,432 acres of abundant plant and wildlife. Located in Camden County, you can find 21.5 miles of hiking trails and 21.5 miles of biking trails. There are no camping spots at the State Park but sites can be found at Merchants Millpond State Park.

1. South Mountain State Park (20,949)

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The Largest of North Carolina’s state parks is South Mountains State Park. South Mountains State Park features beautiful scenery, waterfalls, and trails. Elevations reach up to 3,000 feet with nearly 50 miles of trails for hiking, horseback riding, and bikers. Located 55 miles east of Asheville in Burke County, South Mountains State Park boasts a whopping 20,949 acres.

More Fun Events/Places
Pumpkin Pie Twists

Pumpkin Pie Twists

Pumpkin Pie Twists

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Pumpkin Pie Twists Recipe by Jennifer from Deliciously Sprinkled.

Prep time: 10 minutes

Cooking time: 10 minutes

Servings: 12 twists

Ingredients

Pumpkin Pie Twists:

  • 1 can 8 oz crescent rolls
  • ½ cup pure pumpkin puree
  • 3 Tablespoons butter, melted
  • 3 teaspoons pumpkin pie spice

Cream Cheese Icing:

  • ¼ cup unsalted butter, softened
  • ¼ cup cream cheese softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
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Directions

  1. Preheat oven to 375°F. Line the baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. Unroll the crescent dough and lay it down as 4 rectangles on the prepared baking sheet.
  3. Spread pumpkin onto 2 of the rectangles.
  4. Place the other 2 rectangles on top of the pumpkin. Press edges together.
  5. Brush melted butter on top of the rectangles. Sprinkle with pumpkin pie spice.
  6. Using a pizza cutter, cut both rectangles into 6 strips.
  7. Twist each strip a few times and sprinkle with the remaining pumpkin pie spice. Bake for 8-10 minutes.
  8. In a large bowl, mix the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract.
  9. Fill a zip-lock bag with cream cheese icing, zip it shut, and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished.
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Pizza Lunchable

Pizza Lunchable

Pizza Lunchable

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Pizza Lunchable Recipe by Yumna Jawad from Feel Good Foodie.

Prep time: 15 minutes

Cooking time: N/A

Servings: 4 servings

Ingredients

  • 4-round mini naans
  • ½ cup pizza sauce
  • ½ cup mozzarella cheese shredded
  • ¼ cup sliced cherry tomatoes
  • ¼ cup sliced olives
  • ¼ cup sliced green peppers
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Directions

  1. Divide the naan (or use naan dippers), pizza sauce, mozzarella cheese, cherry tomatoes, olives, and green peppers between the meal prep containers.
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