Provided by Liz Snead for the April 2022 issue of BurlesonNOW Magazine. 1 lb. ground sausage or breakfast sausage 1 32-oz. pkg. Velveeta Queso Blanco Cheese 1 cup Mexican cheese, shredded 1 4-oz. can diced green chiles 1/2 jalapeño, diced 2 Tbsp. onion, diced 2 garlic cloves, minced 1 14.5-oz. can petite diced tomatoes […]
Provided by Lovelea Lynch for the September 2016 issue of SouthwestNOW Magazine. 1/2 cup vanilla almond milk 1 banana, sliced 2 Tbsp. peanut butter 5 cubes ice 1 Tbsp. ice cream, optional (if you want to gain weight/muscle mass) Mix all ingredients in a blender; blend to preferred texture and serve.
Provided by Debra Clay for the October 2012 issue of WeatherfordNOW Magazine. 3/4 cup Lite Miracle Whip 2 tsp. lemon juice, freshly squeezed 1 1/2 tsp. sugar or 3 pkgs. stevia 1/4 tsp. salt 1/4 tsp. pepper 1 10–oz. can Swanson brand chicken 2 stalks celery, finely chopped 1 to 2 Gala apples, diced […]
Provided by Lauren Horton for the July 2022 issue of SouthwestNOW Magazine. 1 lb. salmon, skin on Salt, to taste Pepper, to taste Paprika, to taste Onion powder, to taste Adobo or other all-purpose seasoning, to taste 2 navel oranges, juiced and zested (or 1 cup orange juice) 3 Tbsp. soy sauce 2 Tbsp. […]
Provided by Jeannette McCally for the July 2010 issue of MansfieldNOW Magazine. Piecrust: 3 cups flour 1 stick Crisco 1/2 cup water Filling: 3/4 cup sugar 3 1/2 Tbsp. flour Pinch of salt 4 cups blueberries (If you use frozen, they do not have to be thawed.) 1 squeeze of lemon juice 1 Tbsp. […]
Provided by Becky Walker for the February 2024 issue of EnnisNOW Magazine. 1 5-lb. rump roast 1 tsp. salt 1 tsp. black pepper 1 tsp. dried oregano 1 tsp. dried basil 1 tsp. onion salt 1 tsp. dried parsley 1 tsp. garlic powder 1 bay leaf 1 .7-oz. pkg. dry Italian-style salad dressing mix […]
Provided by Janie Hendrix for the March 2018 issue of EnnisNOW Magazine. Filling: 8-10 peaches, peeled and chopped 2 cups sugar 1 1/2 sticks butter 1 1/2 Tbsp. flour Crust: 1 cup Crisco shortening 2 cups flour 1 tsp. salt Ice water For filling: In a bowl, combine peaches and sugar; set aside. For […]
Provided by Erin Mahan for the July 2018 issue of MansfieldNOW Magazine. Cake: 4 large eggs, separated 1 cup flour 1 box butter or yellow cake mix 1 cup oil 1 Tbsp. butter extract 1 6-oz. carton vanilla yogurt Topping: 1 16-oz. tub Cool Whip 1 large container strawberries, cleaned and sliced longwise 1 small container blueberries, cleaned For cake: […]
Provided by Isabel Burton for the September 2022 issue of MansfieldNOW Magazine. 6 poblano peppers 1 cup vegetable oil, plus extra for browning (divided use) 1 lb. ground beef 1/2 onion, chopped Garlic powder, to taste Pepper, to taste Salt, to taste 10 oz. Jack cheese and mozzarella cheese, shredded 6 eggs, separated 1 […]
Provided by Sonia Walters for the October 2017 issue of BurlesonNOW Magazine. 2 cups Dynasty Jasmine Rice 1 1/2 lbs. chicken breast, boneless 1/4 cup light brown sugar 2 Tbsp. Thai curry powder (divided use) 1/2 tsp. ground white pepper 1/2 tsp. turmeric 1 1/2 tsp. kosher salt 3 cloves garlic, finely chopped 1/2 […]
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