Preheat oven to 350 degrees. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice with mixer on low speed, until crumbly. Press onto bottom of 15 x 10 jellyroll pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in milk, add 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust, sprinkle with nuts. Bake for 30-35 minutes or until set. Cool, chill, cut into bars. Store in refrigerator.
This recipe is from the Kitchen Keepsakes from the Owen Family cookbook and first appeared in Our State’s December 2012 Recipe Newsletter.
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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.
