-
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.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
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 Melissa Goff of Fort Sill, Okla.
Prep Time: 15 minutes
Total Time: 2 hours
4 cups finely shredded Mexican Blended Cheese
1 8oz pkg Cream Cheese, softened at room temperature
4 heaping tbsp mayo
1 1.25oz envelope McCormick Hot Taco Seasoning Mix
1/4 cup pickled jalapenos, finely chopped
3/4 cup dried parsley flakes
1. Before mixing ingredients, place parsley flakes in a 11x8-inch shallow baking dish. Set aside.
2. In a large bowl, mix all cheeses, mayo, taco seasoning and jalapenos together, thoroughly by hand.
3. Divide mixture into 3 portions. Taking each portion and shaping into a ball form. Then roll each ball into the parsley flakes. Working all areas to cover, as you work the flakes on to the cheese mixture, work into a form of a log. Log will measure 6 to 9 inches in diameter.
4. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight. Best served with tortilla chips or Ritz style crackers.
5. Can store nicely for up to a week before serving.
Servings: 12
Comments: This is a favorite of my husband's. I spun this recipe off a family recipe.
