Provided by Theo Acker for the July 2019 issue of WaxahachieNOW Magazine. 4 cups boiling water 1 pkg. (8-serving size) or 2 pkgs. (4-serving size) Jell-O gelatin, any red flavor 1 pkg. (8-serving size) or 2 pkgs. (4-serving size) Jell-O berry blue flavor gelatin 2 cups cold water 4 cups pound cake, cubed (I like Sara […]
Provided by Stefanie Davis for the September 2014 issue of EnnisNOW Magazine. 2 tsp. minced garlic 3-4 boneless, skinless chicken breasts, cubed 1 Tbsp. sesame oil 3 Tbsp. teriyaki sauce 1 Tbsp. reduced fat peanut butter 1 tsp. light brown sugar 1 tsp. chili powder 1/2 tsp. ground ginger 1 can water chestnuts, finely […]
Provided by Chef Dré Johnson for the September 2015 issue of WaxahachieNOW Magazine. 1/4 cup hot water 1 tsp. instant coffee 3/4 cup plum sauce 1/2 cup fresh-squeezed orange juice 2 Tbsp. minced chipotle in adobe with sauce 2 Tbsp. brown sugar Salt and pepper, to taste 2 1/2 lbs. pork back ribs Mix […]
Provided by Chelsea Goodman for the June 2012 issue of MidlothianNOW Magazine. Serving size: 2 large or 4 small milkshakes (about 32 oz.) 1/2 lb. fresh strawberries, plus extra to garnish 2 Tbsp. white sugar 1 tsp. vanilla extract 3/4 to 1 cup whole milk 1 Tbsp. malted milk powder or regular powdered milk […]
Provided by Carrie Stradley for the August 2017 issue of BurlesonNOW Magazine. Soak cedar plank for 2 hours in water before using. 1 fresh salmon fillet 1 Tbsp. olive oil 1/4 to 1/2 tsp. salt 1/4 to 1/2 tsp. black pepper 1/2 to 1 tsp. garlic powder 1 to 2 Tbsp. fresh dill, chopped […]
Provided by Josh Fortney for the July 2016 issue of BurlesonNOW Magazine. 1 jalapeño pepper 6-8 ears corn, shucked 3 Tbsp. unsalted butter or ghee 1 lime 2 tsp. honey 1/2 tsp. salt Preheat grill to a medium temperature. Place the jalapeño on the grill for 10 minutes, turning every couple of minutes. Remove from […]
Provided by Sharon Richards for the July 2017 issue of CorsicanaNOW Magazine. 1 cup sugar 1 cup water or 7UP 3 Tbsp. cornstarch 3 Tbsp. strawberry Jell-O 4 drops red food coloring 1 qt. strawberries, cut Baked pie shell or graham cracker crust Cool Whip Bring first four ingredients to a boil; stir constantly […]
Provided by Kimberly Bell for the May 2019 issue of SouthwestNOW Magazine. 2 cups penne pasta 1/4 cup red wine vinegar 1 Tbsp. lemon juice 1/2 to 1 clove garlic, crushed 2 tsp. dried oregano 1 1/2 tsp. dried basil leaves Salt, to taste Pepper, to taste 2/3 cup extra-virgin olive oil 10 cherry […]
Provided by Deanna Hunter for the May 2020 issue of SouthwestNOW Magazine. 1 10-oz. pkg. frozen chopped spinach Cooking spray or baking cups 3/4 cup egg substitute, or egg whites 3/4 cup cheddar cheese, shredded 1/4 cup bell pepper 1/4 cup onion, diced Dash of hot sauce (optional) Ham, bacon or chicken (optional) Drain […]
Provided by Jackie Lombardo for the May 2019 issue of MansfieldNOW Magazine. 2 Tbsp. real butter 2-3 Tbsp. olive oil 1/2 cup diced sweet onion 3 to 4 cloves fresh garlic 1-2 Tbsp. chili garlic sauce, or to taste Crushed red pepper, to taste Salt, to taste Pepper, to taste 1/4 to 1/2 cup chicken or […]
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