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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 Wendel H.
1 graham cracker crust (big enough to fill a rectangular cake pan)
1 container of Cool Whip topping
1 large box of Lime Jell-O
1/3 cup of white sugar
1 and 1/2 tsp of vanilla
2 - 8 oz pkgs of Philidelphia Cream Cheese (softened)
1 and 1/3 cup of very hot water
6 ice cubes
1 can of Milnot evaporated milk.
Make the crust first then set it aside till the filling is ready. Next, beat together sugar, cream cheese, Milnot, and vanilla. Mix until there is a creamy consistency with no lumps. Next mix the hot water and Lime Jello together until the Jello has dissolved completely. Then add in 6 ice cubes to the mixture. Then place the Jell-O in the freezer for about 12 minutes after the ice has melted. After the Jell-O has set, beat the Jell-O into the cream cheese mixture for about 3 to 5 minutes (this may take longer). When all of that is mixed together well, pour it into the graham cracker crust and refrigerate for at least an hour. This cake makes about 12 to 15 servings. Enjoy!
