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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 Sanda Cunningham of Sparta, Tenn.
Ingredients:
- 1 cup ( 8 3/4 ounce can) crushed pineapple
- 1/3 cup butter or shortening
- 1/2 cup sugar
- 1 tsp. vanilla
- 1 egg
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp.salt
- 1/2 cup flaked coconut
- 1/3 cup brown sugar
- 1/3 cup chopped pecans
- 3 tbsp. melted butter or margarine
Directions:
- Drain pinneapple well, saving 1/2-cup juice
- Cream butter , sugar , and vanilla. Add egg , and beat well.
- Sift together dry ingredients and add to mixture alternately with juice, beating well.
- Spread half in a greased and floured cake pan, either 8-in. round or 9-in. square.
- Spoon pineapple over batter, and cover with remaining batter.
- Combine coconut , brown sugar, pecans, and butter. Ssprinkle over batter.
- Bake at 350 degrees for 35 to 40 minutes.
Cut into wedges, serve with ice cream if desired.
Yield: 4-servings
