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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 Kevin Abbott of Nashville, Tenn.
Prep Time: 5 minutes
Total Time: 40minutes
1 box - white cake mix
1 can - cream of coconut
1 container Cool Whip
Shredded unsweetened coconut
Canned cherries
One box of white cake mix (any kind) prepared as directed and baked in a 9X13 pan.
While still warm poke holes about every 2 inches in cake with the end of a wooden spoon.
Pour one can of cream of coconut over cake making sure you get it into the holes (be sure to stir cream of coconut before you pour it because it separates in the can).
Cover with plastic wrap and refrigerate till cold.
Spread top of cake with a regular size container of cool whip.
Sprinkle unsweetened coconut on top.
Decorate top with cherries.
Servings: 20 servings
Comments: I take this cake to every outing/function we go to and it is always a huge hit!
