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Featured Article

Meals from Home

West Fort Worth Lifestyle team share their favorite Home Made Recipes

Paige Alexis – Photographer

I am a freelance photographer for West Fort Worth Lifestyle Magazine! This recipe is for my mom’s favorite childhood treat. She grew up in the Midwest where buckeyes are a popular dessert. Our favorite thanksgiving traditions are watching the Macy’s thanksgiving day parade, and spending the day cooking and playing games as a family.

Buckeyes
Ingredients

  • 1 lb peanut butter (2 cups)

  • 1 ½ lb powdered sugar (3 cups)

  • ½ lb butter

  • 12 oz chocolate chips

  • ¼ bar paraffin

Directions

  1. Combine peanut butter, powdered sugar, and butter. Shape into balls and place on a cookie sheet.

  2. Cover with wax paper and chill in the refrigerator for 1 hour.

  3. Melt chocolate chips and paraffin in a double boiler.

  4. Dip each dough ball halfway into chocolate mixture. Allow to set and enjoy!

Brooke Macko – Creative Director / Photographer

Pumpkin Roll
Cake Ingredients

  • 3 eggs

  • 1 cup sugar

  • ⅔ cup pumpkin puree

  • 1 tsp lemon juice

  • ¾ cup flour

  • 1 tsp baking powder

  • 3 ½ tsp pumpkin pie spice (or 2 tsp cinnamon + 1 tsp ginger + ½ tsp nutmeg)

  • ½ tsp salt

  • 1 cup chopped nuts (optional)

Filling Ingredients

  • 1 cup powdered sugar

  • 8 oz cream cheese (softened)

  • 4 tsp butter (softened)

  • ½ tsp vanilla extract

Directions

  1. Beat eggs and sugar on high for 5 minutes until light and thick. Stir in pumpkin and lemon juice.

  2. In a separate bowl, combine flour, baking powder, spices, and salt. Fold into wet mixture.

  3. Spread batter into a greased 15x10-inch jelly roll pan. Sprinkle nuts if using. Bake at 375°F for 15 minutes.

  4. Turn cake onto a powdered sugar–coated towel, roll up from short side, and refrigerate until cooled.

  5. Beat together powdered sugar, cream cheese, butter, and vanilla for filling.

  6. Unroll cooled cake, spread filling evenly, then re-roll without towel. Wrap in plastic wrap and refrigerate.

  7. Sprinkle with powdered sugar before serving.

Lauren Horstman – Social Media Coordinator

I am so grateful to serve West Fort Life Magazine as the social media director. My favorite Thanksgiving tradition is something my parents started when I was very young which was inviting those who do not have a place to have a Thanksgiving with loved ones over to our home. We have had church friends to coworkers come to our home & now my husband & I intend to carry on that same tradition in our home. Something special being able to share memories & create them over a home cooked meal—and pie of course. Happy Thanksgiving everyone! 

Pecan Pie
Ingredients

  • 3 eggs, beaten

  • ⅔ cup sugar

  • 1 cup light Karo syrup

  • 5 ½ Tbsp melted butter

  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350°F.

  2. Combine all ingredients and pour into a deep-dish pie shell.

  3. Cover crust edges with foil and bake for 50 minutes.

  4. Center should be slightly “jiggly.” If not, bake until set.

Michelle Parnell – Contributing Writer

As a writer with City Lifestyle I enjoy discovering people’s passions and being a facilitator for them to share those passions with the world. One of my favorite Thanksgiving traditions is time around the table with family, laughing and enjoying time together without the distractions of a busy schedule… with a little parade watching and football thrown into the mix.

Mema’s Cornbread Dressing
Ingredients

  • 1 (14 oz) package Pepperidge Farm herb seasoned stuffing

  • 32 oz chicken broth

  • 1 box Jiffy cornbread mix (cooked and cooled)

  • 2 eggs, beaten

  • 1 small onion, diced

  • ⅔ cup vegetable oil

Directions

  1. Crumble cooked cornbread into a large bowl.

  2. Add stuffing mix and combine.

  3. Stir in broth, oil, eggs, and onion until well mixed.

  4. Adjust with extra oil or water if too dry (mixture should be loose, not soupy).

  5. Pour into a greased 9x13 dish. Bake at 300°F for 30–45 minutes until firm.

Brooke Wadsworth – Writer

I write for the West Fort Worth Lifestyle Magazine! I love telling people's stories. Ever since we got married, my husband and I have had so much fun creating our own Thanksgiving traditions. We love starting our morning watching The National Dog Show.

Buttery Herb Stuffing
Ingredients

  • 18–24 oz bread cubes (about 1½ loaves, 12–14 cups), toasted or stale

  • 1 cup unsalted butter

  • 3 cups diced sweet onion (about 2 large)

  • 2 cups diced celery

  • 6 garlic cloves, minced

  • Kosher salt and pepper

  • 3 Tbsp chopped fresh sage

  • 3 Tbsp chopped fresh parsley

  • 3 Tbsp chopped fresh rosemary

  • 2 ½ cups chicken or vegetable stock

  • 2 large eggs

  • Fresh herbs for garnish

Directions

  1. Preheat oven to 350°F. Grease a 9x13 baking dish.

  2. Heat butter in a skillet. Add onion, celery, garlic, salt, and pepper. Cook 8–10 minutes until softened. Stir in herbs and 1 cup stock.

  3. Pour mixture over bread cubes and toss well.

  4. In a bowl, whisk remaining 1 ½ cups stock with eggs. Pour over bread cubes and combine.

  5. Transfer to prepared dish. Bake 45–50 minutes, until internal temp reaches 160°F. Tent with foil if browning too quickly.