Provided by Celestina Haubert-Oliver for the October 2018 issue of EnnisNOW Magazine. 3 cups sugar 3/4 cup butter 1 5-oz. can evaporated milk 3 8-oz. pkgs. Baker’s Semi-Sweet Baking Chocolate Squares, dark or white 1 7-oz. jar Jet-Puffed Marshmallow Creme 1 cup walnuts, chopped (optional) 1 tsp. vanilla Line a 9-inch square pan with […]
Provided by Victoria Howley for the December 2017 issue of BurlesonNOW Magazine. 1 15- to 18-lb. whole, fully cooked, bone-in ham 3 cups brown sugar 1/2 cup spicy brown mustard 3 Tbsp. apple cider vinegar 1/2 tsp. ground cloves 1 can Dr Pepper Preheat the oven to 325 F. Place the ham in a […]
Provided by Sharon Bland for the February 2022 issue of CorsicanaNOW Magazine. 2 cups brown sugar 2 sticks butter 1 cup raw peanuts 1 tsp. vanilla 1 cup light Karo Syrup 1/2 tsp. baking soda 6 qts. popped popcorn In a 2-qt. saucepan, bring the brown sugar and butter to a boil for 1 […]
Provided by Shiloh Chacon for the November 2019 issue of MidlothianNOW Magazine. 5 lbs. potatoes, peeled and cubed Water, enough to cover potatoes 2-3 tsp. salt 1/4 cup milk 4 oz. cream cheese, softened 1/4 cup (1/2 stick) butter or margarine Peel and cube potatoes. Add water and salt; boil for 20 to 30 […]
Provided by Sybil Rampy for the November 2018 issue of BurlesonNOW Magazine. Serves 20-25 people. Turkey: 1 22- to 24-lb. turkey 1/2 to 1 Tbsp. each salt and pepper PAM Cooking Spray 1 large onion, peeled 1 lb. bacon Giblet Gravy: 1/3 to 1/2 small pkg. chicken livers 1/3 to 1/2 small pkg. chicken […]
Provided by Jo Ann Graham for the November 2012 issue of North Ellis Co.NOW Magazine. 3/4 cup sugar 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves 2 large eggs 1 15-oz. can Libby’s canned pumpkin (not pumpkin pie filling) 1 12-oz. can Carnation Evaporated Milk 1 unbaked 9-inch pie crust […]
Provided by John Gilbert for the September 2021 issue of EnnisNOW Magazine. Steaks: 1 cup milk 1 egg 2 cups flour 1/2 tsp. salt 1/4 tsp. black pepper 1/4 tsp. garlic powder 1/4 tsp. paprika 1 tsp. seasoning salt 6 steak fillets, well-tenderized (Cutlets or sirloin are suitable, or ribeye if you really want to impress.) 3/4 cup […]
Provided by Charles Peyton for the October 2013 issue of SouthwestNOW Magazine. 1 cup butter, softened 2 cups sugar 4 eggs 2 cups (1 can) pumpkin 3 1/2 cups flour (divided use) 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 1 tsp. nutmeg 1 tsp. ginger 1/2 tsp. cloves 1 16-oz. pkg. […]
Provided by Tom Helfrich for the August 2018 issue of BurlesonNOW Magazine. 4 cups yellow squash, sliced 1/2 cup onion, chopped 1/2 cup water 35 buttery round crackers, crushed 1 cup cheddar cheese, shredded 2 eggs, beaten 3/4 cup milk 1/4 cup, plus 2 Tbsp. butter (divided use) 1 tsp. salt Ground black pepper, […]
Provided by Rick Hensley for the November 2017 issues of NOW Magazines. 2 1/2 lbs. ground venison 1 1/2 lbs. hot, wild hog breakfast sausage, chopped into bite-size chunks 1 large onion, diced 1 1/2 tsp. Lawry’s Seasoned Salt 1 1/2 tsp. Lawry’s Seasoned Pepper 1 tsp. Worcestershire sauce 1 tsp. paprika 1 1/2 […]
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