Yield: 20 cups.
12 oz cream cheese, softened
4 tablespoons milk
2 large eggs
1 cup grated cheese (Italian blend or Swiss)
2 green onions, finely chopped
2 cans refrigerated biscuits (20 total)
5 slices of bacon, cooked and crumbled
parsley or chopped green onion
Beat cream cheese until fluffy. Add milk and eggs, and beat until creamy. Stir in cheese and green onions. Set aside.
Preheat oven to 350º.
Separate biscuits into 20 portions. Pat each biscuit into a 5-inch circle and press in bottom and up sides of greased muffin pan. Sprinkle evenly with half of the bacon. Spoon cream cheese mixture evenly on top.
Bake for 22 minutes or until set. Sprinkle with remaining bacon crumbs, and garnish with parsley or green onions. Serve warm.
print it
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
