Provided by Jennifer Miller for the July 2015 issue of MidlothianNOW Magazine. Makes approximately 25 shells. Manicotti Shells: 6 eggs, room temperature 1 1/2 cups all-purpose flour, unsifted 1/4 tsp. salt 1 1/2 cups water Cheese Filling: 1 lb. ricotta cheese 1 lb. small curd cottage cheese 1 8–oz. pkg. Italian cheese, shredded 1/3 […]
Provided by Sandra Graves for the May 2010 issue of North Ellis Co.NOW Magazine. Cake: 2 1/4 cups all-purpose flour 1 1/2 tsp. baking soda Pinch of salt 1 cup buttermilk 1 Tbsp. white vinegar 1 tsp. vanilla extract 2 large eggs 2 Tbsp. cocoa 2 Tbsp. (one 1-ounce bottle) red food coloring 12 […]
Provided by Rita McKnight for the September 2023 issue of BurlesonNOW Magazine. Sweet and Sour Sauce: 2 cubes beef bouillon 2 cups water, boiling 1/2 cup apple cider vinegar 1/2 cup brown sugar 2 Tbsp. Worcestershire Sauce 3 Tbsp. mustard 2 Tbsp. soy sauce 1/2 cup barbecue sauce 1 8–oz. can pineapple tidbits 1 […]
Provided by Linda Haley for the November 2012 issue of CorsicanaNOW Magazine. Note: Hand mix throughout recipe. Cake: 2 cups all-purpose flour 2 cups sugar 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 3 eggs, beaten 1 cup canola oil 1 1/2 tsp. vanilla 1 8-oz. can crushed pineapple with juice 2 […]
Provided by DeAnne Cartwright for the September 2021 issue of BurlesonNOW Magazine. 1 1/2 lbs. 90% lean ground beef 1 pkg. taco seasoning 1 3/4 cups cheddar cheese, shredded (divided use) 2 Tbsp. water 2 8-oz. pkgs. refrigerated crescent rolls 1 egg white, lightly beaten Optional toppings: Salsa, to taste Lettuce, shredded, to taste […]
Provided by Brooke Reynolds for the April 2022 issue of SouthwestNOW Magazine. Makes 12 servings. Serve with a favorite bread or grilled cheese sandwiches. 6 Tbsp. butter 1 1/2 cups onion, chopped 3 garlic cloves, minced 6 cups chicken bouillon 2 medium-sized apples, chopped 3 28-oz. cans whole peeled tomatoes 3 cups carrots, sliced […]
Provided by Sophia Sexton for the June 2022 issue of WeatherfordNOW Magazine. 6-8 boneless chicken thighs, skinless or with skin 1/3 cup low-sodium chicken broth Juice of 1 lemon Zest of 1/2 lemon 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. paprika 1 tsp. Italian seasoning 3 Tbsp. fresh thyme Salt, to […]
Provided by Vivian Jackson for the November 2019 issue of CorsicanaNOW Magazine. Makes 4-6 servings. 2 large smoked ham hocks 1 cube chicken bouillon 3-4 bunches collard greens 2 Tbsp. bacon drippings 1 tsp. red pepper flakes Salt and pepper, to taste Boil ham hocks and chicken bouillon cube for 1 hour in a […]
Provided by Heather McDonald for the December 2017 issue of EnnisNOW Magazine. 1 1/2 cups heavy cream 1 14-oz. can Eagle Brand Sweetened Condensed Milk 2 cups milk chocolate chips 6 cups milk 1 tsp. vanilla Marshmallows or whipped cream, optional In a Crock-Pot, whisk together all ingredients except the optional marshmallows or whipped […]
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 […]
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