Thursday, Jan. 22

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Disney's High School Musical: The Ice Tour Disney's High School Musical: The Ice Tour skates into Phoenix from Jan. 21-25 at US Airways Center. Show times are Thursday, Jan. 22, 7:30 p.m.; Friday, Jan. 23, 10:30 a.m. and 7:30 p.m.; Saturday, Jan. 24, 11:30 a.m., 3:30 p.m. and 7:30 p.m.; Sunday, Jan. 25, 1:30 p.m. Please note that the 5:30 p.m. performance on Sunday, Jan. 25, was canceled. For more information, visit .

Airport Lightrail Shuttle For more info on the light rail or Sky Harbor, go to or .

Green Landfield For more information on Waste Management, log onto .

Garden Guy, Dave Owens -- Getting Ready for Spring For more information, visit .

Dan's Friends, Craniofacial Foundation of AZ For more information on the Craniofacial Foundation of Arizona, log onto . They can be reached at 480-753-1800. Their fundraiser will be held on Saturday, March 21, at the Firesky Resort & Spa in Scottsdale. Visit their Web site for additional information.

Elizabeth Langford -- Budget Shopping Tips For more information on Elizabeth Langford, log onto .

Bob Green, Oprah's Personal Trainer For more information about Bob Green's book, "A Day in The Best Life Diet," log onto .

Lisa Rinna -- Dance Body Beautiful For more information about Lisa Rinna, log onto .

Dan Horn, Ventriloquist -- Showstoppers Live! For more information about Showstoppers Live! And Casino Arizona, call 480-850-7777 or visit .

9 p.m. Extra: Valentine's Day on a BudgetBethenny Frankel's Valentine Recipes:OYSTERS Oysters on the half shell with mignonette Serve over iceTOASTED WHOLE GRAIN BAQUETTE WITH SAUTEED MUSHROOMS Chop and saut assorted gourmet mushrooms and finish with truffle oil Serve on grilled whole grain baguette toasts sprinkle with pecorino cheeseMESCLUN GREENS WITH TOASTED HAZELNUTS AND FRESH RASPBERRIES lightly tossed in a champagne vinaigretteFILET OF SOLE with sauted green beans and roasted sweet "heart" potatoes Take filet of sole and place each piece on parchment paper Season with salt, pepper, garlic, fresh parsley and olive oil with a tiny touch of butter and lemon zest Bake at 350 Serve with sauted green beans cooked with almond oil and topped w/slivered toasted almonds and roasted sweet potatoesDESSERT:APPLE CRISP Ingredients: 1/4 cup instant oatmeal 1/4 cup all-purpose flour 1/3 cup firmly packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 Tbsp margarine 4 Granny Smith apples

Directions: Preheat the oven to 375 degrees F. Spray an 8x8-inch baking pan with cooking spray. In a bowl, thoroughly combine the oatmeal, flour, brown sugar, cinnamon, nutmeg, and margarine. Peel, core, and thinly slice the apples. Spread the apple slices evenly over the surface of the baking pan. Sprinkle the oatmeal-flour mixture over the apples. Bake in the preheated oven for 30 minutes or until the apples are tender and the topping is golden brown. Serve warm, topping each serving with vanilla ice creamCOCKTAILS:Frangelico on the rocks with LimeSkinnygirl Raspberry Frangelini 1/2 oz Frangelico 2 oz Raspberry vodka Top with club soda Shake over ice and serve in a chilled martini glass rimmed with pink sugar Garnish with a fresh raspberry.Skinnygirl Cupcakes cup soy milk cup raw sugar 2 tsp Frangelico 1 cup oat flour 1 tsp. baking powder tsp. salt 1/8 cup vegan shorteningDirections Preheat oven to 350 degrees. Line cupcake pan with liners. Combine all dry ingredients in one bowl, wet ingredients in another, then mix both together. Using an ice cream scoop (perfect for portion control), transfer into liners. Bake for 20 minutes (rotating pan after 10 minutes) or until tops of cupcakes are firm. Let cool. Ingredients for Icing cup vegan shortening cup vegan margarine 3 cup powdered sugar 6.5 tsp FrangelicoDirections Mix all ingredients. Spread on cupcakes and garnish with cup chopped hazelnuts. Makes about 8 cupcakes.Skinnygirl Biscotti cup toasted, chopped hazelnuts cup butter cup raw sugar 2 TBL Frangelico 2 medium eggs 21/4 cup flour 1 teaspoon of baking powder teaspoon of saltDirections Preheat oven to 350F (175C). Toast the almonds until golden, then chop by hand into quarter-inch chunks. Reduce oven heat to 325F (160C). Cream the butter until light, then add the sugar and beat until it is smooth and creamy. Beat in the 2 eggs until the mixture is smooth. Sift in the flour, baking powder and salt; beat until just mixed. Stir in the toasted almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1- inches in diameter and about 10 inches long. Set the rolls on a baking sheet a minimum of 3 inches apart, then bake in the top third of the oven for 25 minutes or until set and lightly browned on top. Allow the rolls to cool for 5 minutes, then slice diagonally into half-inch thick slices. Lay the slices flat on the baking sheet, then return them to the oven for another 10 minutes. Turn the slices over and bake for 10 minutes longer. Allow to cool on a rack. Store in a tightly covered tin.