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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 Jennifer Leger of Holloman Air Force Base, N.M.
Ingredients:
- 4 cups all-purpose flour
- 6 tablespoons sugar
- 4-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons cold butter
- 2 eggs
- 3/4 cup plus 2 tablespoons milk,divided
- 1-1/2 cups fresh or frozen blueberries*
Directions:
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
In a separate bowl, whisk eggs and 3/4 cup milk. Add to dry ingredients just until moistened. Turn onto a lightly floured surface;gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle. Cut each into eight wedges.
Place on greased baking sheets. Brush with remaining milk. Bake at 375 degrees for 15-20 minutes, or until tops are golden brown.
Serve warm.
*Note: If using frozen blueberries, do not thaw before adding to batter.
