Favorite Recipes

Provided by Robert Boot for the April 2016 issue of BurlesonNOW Magazine. 20 large jalapeños 2 8-oz. pkgs. Philadelphia cream cheese 2 16-oz. pkgs. extra-thick bacon Cut off the heads and gut the jalapeños. Soak jalapeños in water for a couple of hours before stuffing. Stuff jalapeños with Philadelphia cream cheese. Wrap each jalapeño with bacon. (It usually takes me two toothpicks per jalapeño to get the […]

Provided by Stephanie Phimm for the September 2014 issue of MidlothianNOW Magazine. Serves 6. 2 eggs 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup vegetable oil 1 Tbsp. white sugar 4 tsp. baking powder 1/4 tsp. salt 1/2 tsp. vanilla extract Preheat waffle iron. Beat eggs in a large bowl with a […]

Provided by Christopher Symank for the May 2022 issue of SouthwestNOW Magazine. 2 sticks butter (divided use) 3/4 Tbsp. thyme 3/4 Tbsp. basil 3/4 Tbsp. oregano 1/2 Tbsp. garlic powder, plus more to taste (divided use) 1/2 Tbsp. onion powder, plus more to taste (divided use) 8-10 slices bread of your choice 1 16-oz. […]

Provided by Bubba Walker  for the July 2015 issue of North Ellis Co.NOW Magazine. 1/2 cup unsweetened almond milk 1/3 cup nonfat plain Greek yogurt 1 cup baby spinach 1 cup frozen banana slices (about 1 medium banana) 1/2 cup frozen pineapple chunks 1 Tbsp. chia seeds 1-2 tsp. pure maple syrup or honey […]

Provided by Eleanor Statham for the September 2011 issue of CorsicanaNOW Magazine. Makes 12 servings. Custard: 1 1/4 cups sugar 1/4 tsp. salt  1/4 cup cornstarch 4 cups milk 6 egg yolks, beaten 4 Tbsp. butter Vanilla extract, to taste Layers: 4-5 bananas Lemon juice 1 box vanilla wafers Topping: 6 egg whites 1 […]

Provided by Aaron Emeyabbi for the September 2015 issue of the North Ellis Co.NOW Magazine. 4 cloves fresh garlic, minced 1 Tbsp. seasoning salt 3/4 tsp. black pepper 2 Tbsp. Dijon mustard 2 1/2 Tbsp. Worcestershire sauce 1/4 cup lemon juice 1/4 cup Tamari 1/2 cup olive oil 1 each red, orange and green […]

Provided by Zada Owens for the June 2022 issue of North Ellis Co.NOW Magazine. 2 large firm green tomatoes, sliced 1/4-inch thick 1 cup all-purpose flour (divided use) 3/4 cup self-rising yellow cornmeal Salt, to taste 1 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. smoked paprika 1/2 tsp. ground pepper 2 large […]

Provided by Gail Simko for the June 2016 issue of WeatherfordNOW Magazine. 2 cups fresh peaches 1 1/4 cups sugar (divided use) 1/2 cup butter, softened 1 cup flour 1 1/4 tsp. baking powder 1/8 tsp. salt 1 egg 1 tsp. vanilla Place peaches in a 2 to 2 1/2-quart baking dish and sprinkle […]

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 […]