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 […]
Provided by Jonathan and Kathleen Cervenka for the October 2010 issue of SouthwestNOW Magazine. 8 oz. cream cheese, softened 1/4 cup light mayonnaise 1/2 cup Parmesan cheese, grated 1/2 cup Romano cheese, grated 3 cloves garlic, peeled and minced 1/2 tsp. dried basil Salt, to taste Pepper, to taste 1 14-oz. can artichoke hearts, […]
Provided by Nick Harris for the December 2013 issue of North Ellis Co.NOW Magazine. 1 4-lb. shoulder pork roast 24 small dinner rolls Spice Rub: 1 Tbsp. paprika 1 Tbsp. garlic powder 1 Tbsp. dark brown sugar, packed 1 Tbsp. dry mustard 1 Tbsp. onion powder 1 Tbsp. dried thyme 1 Tbsp. dried oregano […]
Provided by Dolly Pannell for the June 2022 issue of BurlesonNOW Magazine. 2 heads broccoli, cut into small florets 3 Tbsp. melted coconut oil (or oil of choice) 1 1/2 tsp. salt 1/2 tsp. black pepper 5 cloves garlic, minced Pinch red pepper flakes (optional) 1 tsp. lemon juice Preheat the oven to 400 […]
Provided by Shane Croft for the October 2021 issue of North Ellis Co.NOW Magazine. 2 cups sugar 3 cups flour 1 tsp. baking soda 1 tsp. salt 1 heaping tsp. cinnamon 3 cups tart apples, peeled and chopped 2 eggs 2 tsp. vanilla 1 1/2 cups canola oil 1 cup pecans or walnuts, chopped […]
Provided by Conner Wright for the May 2022 issue of BurlesonNOW Magazine. 1 14.5-oz. can (or 2 cups) low-sodium beef broth 1 10.5-oz. can cream of mushroom soup 2 Tbsp. A1 Steak Sauce 1 pkg. dry onion soup mix 1 2-lb. bag frozen meatballs of your choice 1 16-oz. pkg. egg noodles 1 cup […]
Provided by Caroline Colten for the January 2020 issue of MidlothianNOW Magazine. 1/3 cup butter 1 Tbsp. pineapple juice 1/2 cup brown sugar 1 can pineapple rings in juice, drained (retain juice) Maraschino cherries, halved Pecans, halved Batter: 2 eggs 2/3 cup sugar 7 Tbsp. pineapple juice (from pineapple rings) 1 tsp. vanilla 1 […]
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