Sunday, Oct. 18

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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 onto www.drartmollen.com

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 www.azhumane.org.

Local Work
We get a rundown on the Valley's hottest jobs from Ryan Naylor with www.localwork.com.

Chef Dad
To email questions to Chef Dad, email questions@chefdad.com 
For more of Chef Dad's recipes go to www.chefdad.com
Facebook:TheChefDad

Chef Dad's Ooey Gooey Butter Bars

INGREDIENTS:
16 oz. Box Butter Yellow Cake Mix
1 Stick Unsalted Butter (melted)
3 Eggs (divided 1 + 2)
8 oz. pkg. Cream Cheese (room temp)
12 oz. Powdered Sugar*
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8 oz. Can Crushed Pineapple (optional ingredient)
Vanilla Ice Cream (optional topping)

COOKING:
1)    Preheat oven to 350 degrees.
2)    In a mixing bowl, combine your cake mix, 1 egg and the melted butter.  Mix well until it becomes smooth.  If you want to add the crushed pineapple, drain it really well until almost all the moisture has been squeezed out.  Add it to the mixture until well incorporated.  Get a 9x13 glass casserole dish and spray the bottom lightly with cooking spray.  Spread mixture evenly across the bottom.  
3)    For the second layer, combine your cream cheese & powdered sugar in the mixing bowl and run for about 3-4 minutes until the lumps are gone.  Add your remaining two eggs one at a time until completely incorporated.  When the mixture is nice and smooth, spread it evenly across the top of your cake mix.  Bake for 35-40 minutes until golden brown on top.
4)    After removing from the oven, this needs to rest on the counter for at least 15-20 minutes before serving. This will firm up the butter bars to a point where they are easily cut into desired size squares.  Perfect to serve with a scoop of ice cream while they're still warm.

Cook's Notes: *Powdered sugar usually comes in a 16 oz. box.  We only need 12 oz.  Use a small scale or about 2 ½ cups of the sugar.  If you use the pineapple, make sure it's just the small 8 oz. can and that you press most of the juices out of the fruit while it sits in a strainer.  

Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tv or on facebook at Wally's Weekly Car Reviews or on twitter @CahillWally  

Debbie Hernandez with Home Depot
@DIYDEBBIE 

Dryer Hose Pumpkins

Materials:

-3", 4" and/or 8" Flexible Dryer Hose

-Spray paint, orange, rust or copper.

-Hot Glue Gun and glue.

-Moss

-Cinnamon Sticks

-Scissors and wire cutters

Instructions:

-Count 37 to 40 rings of the dryer hose.

-Cut the hose with scissors and the inner wire with wire cutters.

-Attach both ends of hose together with hot glue to create a ring.

-Add Moss in the center of the ring with hot glue and a cinnamon stick for the stem.

Elegant Pumpkin

-Spray paint pumpkin white or to desired color.

-Adorn with Upholstery Tacks by just pushing them in to the pumpkin either in rows or randomly.

Railroad Tie Ghost Posts and/or Candle Holders

Materials:

-Railroad Ties $3.77 for an 8' Post.

-Cut to 6",8",10" lengths.

-White Paint for Ghosts

-Rustoleum Cinnamon Spray Paint for Candle Holders -Paddle drill Bit, 7/8 or size to fit your candle sticks.

-Sharpie

Instructions:

For Ghosts:

-Cut posts.

-Paint posts white.

-Draw on 3 ovals with sharpie or black paint for ghost eyes and mouth.

For Candle Stick Holders:

-Cut posts

-Drill a hole in the top of each post with paddle or Forstner bit.

-Spray top of post with Cinnamon spray paint to match the rest of the post.

-Add candles and use as centerpiece or in entry way for a great fall decoration!

Gordy

-Plant stand with three stacked gords for a beautiful Fall Front Entry Decoration! 

Male Breast Cancer Awareness
Advanced Aesthetic Associates  
Scottsdale Location:  
8900 East Raintree Drive #200 Scottsdale, AZ 85260 Phone: (480) 752-7874 

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