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Cooking with 'Friends': Sandra Lee's Spring Baking

SANDRA LEE’S SPRING BAKING:
Sur La Table’s Lemon Buttermilk Quickbread Mix 3-Ways

LEMON BUTTERMILK QUICKBREAD MUFFINS
Ingredients:

1 pkg. lemon quick bread mix (Sur La Table recommended)
Blueberries
Lemon glaze

Instructions:
Preheat oven to 350°F.
Prepare lemon quick bread according to package.
Add blueberry muffins to batter and bake in muffin tins.
Top with lemon glaze that comes with quick bread mix
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SANDRA’S “WEE WHOOPIES”
Ingredients:

1 pkg. lemon quick bread mix (Sur La Table recommended)
Pink, green or yellow food coloring
1 jar white frosting
Flavor extract (optional)

Instructions:
Preheat oven to 375°F.
Prepare lemon quick bread according to package. Add food coloring to desired shades of pink, green and yellow. Flavor with extract, if desidered.
Pipe in small disks onto a parchment-lined baking sheet.
Bake for 8-10 minutes. Let cool.
Pipe white frosting for filling.

Optional: Substitute white cake mix for lemon quick bread mix.
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LEMON CAKE WITH WARM STRAWBERRY SAUCE
Ingredients:

1 pkg. lemon quick bread mix (Sur La Table recommended)
¾ c. sugar
2 tbsp. cornstarch
¼ c. cranberry juice
16 oz. strawberries, fresh or frozen

Instructions:
Prepare and bake lemon quick bread according to package.
For the strawberry sauce: In a medium bowl whisk together sugar, cornstarch and cranberry juice. In a large skillet combine strawberries with cornstarch mixture. Stir together and bring to a simmer over medium heat making sure to stir often. Turn down heat to low and simmer for 5 minutes or until thickened. Remove from heat and let cool slightly.
Pour the strawberry sauce over loaf.
 

How to Make Ballpark Favorites in Your Own Backyard

HONEY CHIPOTLE CHILI DOGS
Ingredients:

1 can (21.5 oz.) BUSH’S® Honey Chipotle Grillin’ Beans®
12 oz. sauce-less pulled pork, fully cooked
5 all-beef hotdogs
5 hotdog buns
1 tbsp. chopped Napa cabbage or coleslaw
1 large avocado, pitted, peeled, and sliced
1 c. (8 oz.) Mexican-style shredded cheese

Optional:
Lime wedges
Diced jalapeños
Sour...

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'Pioneer Woman' Ree Drummond's Pancakes

LITTLE REE AND GRANDMA'S SOUR CREAM PANCAKES
Ingredients:

1 c. sour cream
7 tbsp. all-purpose flour
2 tbsp. sugar
1 tsp. baking soda
½ tsp. salt
2 large eggs
½ tsp. vanilla extract
Butter, for frying and serving
Warm syrup, for serving

Instructions:
In a small bowl, whisk together eggs and vanilla. Set aside.
In a separate small bowl, stir together flour, sugar, baking soda, and salt.
In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by ¼ cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
Serve with softened butter and syrup.
 

Cooking with 'Friends': Mike Emanuel's Spanakopita

EMANUEL'S SPANAKOPITA
Ingredients:

2 bags of fresh spinach
1 bunch of dill
1 bunch of parsley
1 bunch of scallions, chopped
3 sticks butter
1 lb. feta cheese, crumbled
1 c. fontinella Cheese, grated
16 oz. cottage cheese
1 package filo dough, thawed and covered with a dish towel to keep moist
6 large eggs, beaten

Instructions:
Preheat oven to 350°F.
Steam cook the spinach, then make sure all liquid is removed from spinach. Wash and drain the dill and parsley. Then chop the spinach, dill and parsley.
In a large skillet, cook scallions in one stick of melted butter for 5 minutes.  Add the scallions to the chopped dill, parsley & spinach in a large bowl. 
With an electric mixer, cream together the cottage cheese, feta and fontinella cheeses with the eggs in a large bowl. Add the creamed mixture to the vegetable mixture and mix well. 
Melt 1-2 sticks of butter in a saucepan. Butter a 9”x13” baking dish. Brush butter onto filo dough one layer at a time and place 7 layers on the bottom of the baking dish. Put the spinach mixture on top of the 7 layers and then repeat the 7 layers buttered on top.
Press filo together to seal edges. Score the top layers of filo into rectangles with a knife. Bake in the oven for 45-50 minutes or until golden brown.