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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from Norma Lester of Lakeland, Fla.
Total Time: 30 minutes
Vanilla Cook and serve Pudding Mix
1 4 serving pkg. Jello Sugar free orange gelatin
2 cups (2- 11 oz. Cans) mandarin oranges, rinsed and drained, reserving 8 slices for garnish
1 Cup water
1 6 oz. Keebler Graham cracker pie crust
1 cup Cool Whip
1. IN a large saucepan, combine dry pudding mix, dry gelatin, mandarin oranges, and water.
2. COOK over medium heat until mixture thickens and starts to boil, stirring constantly.
3. REMOVE from heat. Place saucepan on a wire rack and allow cooling for 10 minutes, SPREAD partially cooled mixture evenly into pie crust.
4. Refrigerate for at least 1 hour. SPREAD Cool whip evenly overfilling.
5. Cut into 8 servings. Garnish each with a reserved orange slice.
Servings: 8 slices
