Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Ingredients Yield: 2 to 2½ dozen squares 1 package brownie mix, prepared according to the package directions 1 cup chopped pecans 2 cups graham cracker crumbs 1 (14-ounce) can sweetened
Ingredients Yield: 2 to 2½ dozen squares 1 package brownie mix, prepared according to the package directions 1 cup chopped pecans 2 cups graham cracker crumbs 1 (14-ounce) can sweetened
Ingredients Yield: 2 to 2½ dozen squares 1 package brownie mix, prepared according to the package directions 1 cup chopped pecans 2 cups graham cracker crumbs 1 (14-ounce) can sweetened
1 package brownie mix, prepared according to the package directions
1 cup chopped pecans
2 cups graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) package confectioners’ sugar
¼ cup (½ stick) butter, softened
1 teaspoon vanilla extract
5 tablespoons milk
2 tablespoons butter
2 ounces unsweetened chocolate, or ¼ cup semisweet chocolate chips
Spread the brownie batter in a nonstick 9-x-13-inch baking pan. Sprinkle the pecans over the top. Combine the graham cracker crumbs and sweetened condensed milk in a bowl and mix well. Drop by spoonfuls over the batter to cover the entire surface. Bake at 350 degrees for 30 minutes or until the brownies test done. Remove to a wire rack to cool completely.
Combine the confectioners sugar, ¼ cup butter, the vanilla and milk in a bowl and mix well. Spread over the cooled brownies. Melt 2 tablespoons butter and chocolate in a saucepan over low heat. Spread evenly over the frosting layer. Cool and cut into squares. If you wish to drizzle the chocolate glaze rather than spread it, use chocolate chips as this makes it thicker and easier to drizzle.
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.