HOTLINE: Sunday April 13

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Dr. Art Mollen
Dr. Mollen's practice is located at 16100 N. 71st St. in Scottsdale. For more information call 480-656-0016 or log on to or e-mail him at

Wally's Weekly Car Review
For more on Wally Cahill visit

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at 602- 997-7585. For more information about AHS events and programs, visit

Local Work

e-Cycling Arizona
Tuesday, April 22, marks Earth Day, but one Phoenix company says every day should be Earth Day. e-Cycling Arizona is working with a German company to help bring together consumers, the military and cities to stop filling our landfills. For more information visit

Chef Dad
Email questions to Chef Dad at For more of Chef Dad's recipes go to For more information on Chef Dad's Catering go to

Chef Dad's Sweet & Spicy Bacon Strips

1 lb. Applewood Smoked Bacon (thick cut only)*
Fresh cracked pepper
Cayenne pepper
1 cup light brown sugar (approx.)


1) Preheat oven to 275. Put foil in your baking pan then lay the baking rack on top. Spray the rack with the cooking spray.

2) Lay 2 strips of bacon on top of each other on the rack and repeat with remaining bacon. When laying the bacon on the rack, try to keep them touching each other side by side. Not overlapping, just touching.

3) Sprinkle top of bacon with the black pepper first. Now do a light dusting with the cayenne pepper. Get your brown sugar and spread it over the top with enough that you don’t see the bacon any longer. You might need a bit more than a cup.

4) Bake for 3 hours then let cool for a few minutes before removing from the rack and serving.

Cook's Notes: *Thick-cut bacon many times is only sold in 1-1/2 lb. packages. No problem. You'll just need more spices and brown sugar. Don't try to speed up the baking time by increasing the temperature. That will curl up and separate the bacon.