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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 Provided By: Charles Miller of Warr Acres, Okla.
Prep Time and Total Time: about 30-35 min
Ingredient List and Recipe Steps:
1 box Yellow cake mix
2 teaspoon Vanilla
3/4 cup corn syrup
1 c chilled butter, not margarine
1/4 c butter
1 egg
3 cups mini marshmallows
1 10 oz. pack peanut butter chips
2 cups corn or rice chex
2 cups dry salted peanuts
Heat oven to 350 deg.
Combine cake mix, 1 cup butter and egg. Mix til crumbly.
Press into ungreased 13 X 9 pan. Bake for 12 - 18 min.
Immediately sprinkle with marshmallows and return to oven.
Bake 1 - 2 min. until marshmallows begin to puff. Cool while making topping.
In large saucepan, combine all ingredients but cereal & peanuts.
Make sure that chips are melted with the syrup and then add the peanuts and thoroughly coat.
Then add cereal and fold in carefully.
Spoon immediately over marshmallows.
Refrigerate for 1 hour until firm. Store in covered container. You could also try mixing cereal and peanuts in large bowl and spread evenly over the top and then drizzle hot peanut chip mixture over the top until everything is coated.
TIP: Line pan with foil so then it is set, you can turn entire pan onto cutting board and cut into squares.
Servings: about 24
