Makes 6 servings.
Pour milk into blender; cut banana into pieces and add to milk. Add chocolate syrup and vanilla. Blend on high speed until thick, about 1 minute. Divide mixture among the cups. Cover each cup with foil. Poke popsicle sticks through foil and into mixture. Freeze until firm. A quick dip in hot water lets you easily remove the cup from the popsicle, and the foil prevents dripping.
This recipe from the National Dairy Association first appeared in the July 1999 issue of Our State.
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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.
