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Cooking With 'Friends': Brenberg Family 'Bad Day' Soup


1lb. ground beef
64 fl. oz. V8 juice
3-4 medium-sized onions
2 c. carrots, chopped
1 c. chopped herb of your choice
1 (10.5 oz.) can of cream of chicken soup

Chop onions and carrots, set aside.
Heat olive oil in a large pan. Add onions and cook over medium/low heat until translucent, stirring frequently. Add chopped carrots to pan and sauté with onion.
Add ground beef. Cook until beef is browned, then drain excess liquid. Add chopped herb.
Add V8 juice and cream of chicken soup, bring to a boil.

*PRO TIP: This recipe is also great in a slow cooker!

Cooking with 'Friends': Gerri Willis' Turkey Chili


2 tbsp. canola oil
1 medium red onion, chopped
1 green pepper, chopped
2 cloves garlic, finely chopped
2 jalapeños, chopped, seeds removed
1½  lbs. ground turkey
¼ c. chili powder
1 large can crushed tomatoes
1 c. chicken stock
½ c. maple syrup
3 tbsp. hot sauce, chipotle adobo recommended
1 tbsp. salt
2 cans dark red kidney beans

Optional toppings:
Whole milk Greek yogurt

Heat canola oil in a large pot or Dutch oven and then add onions, pepper, jalapeño and garlic. Cook five minutes or until onion is soft.
Add turkey and cook until meat is browned. Add chili powder and mix through.
Stir in tomatoes, chicken stock, maple syrup, hot sauce, and salt. Simmer for 25 minutes on stove top. Add beans and simmer another 10 minutes. Adjust flavoring to your liking.
Serve in bowls with a dollop of greek yogurt and chopped cilantro.
Use ground beef instead of ground turkey for a traditional chili. Top with cheddar instead of greek yogurt.

Cooking with 'Friends': Cortes Family Party Chicken


6-8 chicken breasts
Cheddar cheese
¼ c. butter
1½  tbsp. mustard garlic
1½  tbsp. Worcestershire sauce
2 c. breadcrumbs
½ c. parsley
1 c. grated parmesan
1 tbsp. salt

Preheat oven to 350°F.
Slice the cheddar cheese into small rectangles, approximately the size of a domino.
In a bowl, mix together the butter, mustard garlic, and Worcestershire sauce. In a separate bowl, mix together the breadcrumbs, parsley, parmesan, and salt.
To start, roll one chicken breast around a rectangle of cheese. Dip the rolled chicken breast in the butter mixture, then coat with the bread crumb mixture. Set on a cooking sheet until ready to bake. Continue this process until all chicken breasts are coated.
Bake in preheated for until fully cooked, about one hour. 


Cooking with 'Friends': Major Dan Rooney's Chicken and Noodles


2 c. unbleached flour
¾ tsp. salt
1 tbsp. oil
1 tbsp. water
3 large eggs
1 chicken to roast

Insert metal blade into food processor.
Add dry ingredients, plus oil and water, into bowl.
Crack eggs into a cup.
Turn on the food processor and pour eggs through food tube all at once. Process until it forms a ball. Dough should not be wet. If so, add 1 tablespoon of flour and process until smooth.
Wrap dough in plastic wrap and rest for at least 30 minutes, up to an hour, before rolling.
Roll the dough and slice into noodles. Let them harden a bit.

In a pressure cooker, roast the chicken. Remove the chicken and keep the broth in the pressure cooker. Cook the noodles in the chicken broth.
To serve, layer the cooked noodles on top of mashed potatoes. Then top with shredded roast chicken. Sprinkle with nutmeg.

Cooking with 'Friends': 'FOX & Friends First' Bake-off!


7-8 large sweet apples
1 pre-made pie dough (2 crusts)
⅛ c. sugar
⅛ c. flour
1 tbsp. lemon juice
1 tbsp. cinnamon

Put the pie dough in a pie dish. Slice apples and layer inside the crust. Sprinkle sugar, lemon juice, cinnamon and flour onto each layer as you slowly fill the dish up with apples. Top it with second dough and bake at 425°F for about 35-45 minutes, or until the crust is slightly burnt. 


⅞ c. unsalted butter, at room temperature
1⅓ c. flour
¼ tsp. salt
2 tsp. baking powder
⅔ c. granulated sugar
¼ c. sugar (made more fine in a blender)
2 tsp. vanilla
8 stroopwafels

Preheat oven to 320°F.
Use a loaf pan and line just the bottom with parchment paper and grease the sides.
In a medium bowl, mix together flour, salt and baking powder. In a separate bowl, cream butter with both sugars. Slowly add in flour mixture. Add vanilla, pinch of salt and cinnamon. Then add eggs one by one to create a smooth and airy batter.
Mix in stroopwafels.
Bake for 1 hour.

Cooking with 'Friends': Valerie Bertinelli's Bacon-Caramel Scuffins

Makes: 12 muffins
6 Bacon slices
1½ c. al l-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
½ c. unsalted butter, softened
½ c. packed light brown sugar
1 large egg
½ tsp. vanilla
½ c. half-and-half
¼ c. jarred caramel sauce
½ c. jarred clotted cream

Preheat oven to 350°F. Lightly grease 24-cup miniature muffin pan.
Arrange the bacon in a single layer on a wire rack, and place on an aluminum foil-lined rimmed baking sheet. Bake until very crisp and brown, 30 to 35 minutes. Cool for 10 minutes; finely chop. Leave the oven on 350°F.
Meanwhile, stir together the flour, baking powder, and salt in a medium bowl.
Beat the butter and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat until well combined. Drizzle in the half-and-half, and beat at medium-low speed until mostly combined (the mixture will look broken and curdled). Add the flour mixture, and beat just until smooth. Stir in the chopped bacon.
Pour the batter evenly into the prepared muffin cups. Moisten your fingers with water, and smooth the surface of the batter in each cup. Using your finger or a small measuring spoon, make a small divot in the center of each, and spoon ¼ teaspoon of the caramel sauce into each divot. Bake until a wooden pick inserted in the center of the scuffin comes out clean, about 15 minutes. Cool in the pan on a wire rack for 5 minutes. Remove the scuffins from the pan, and cool completely on the rack.
While the scuffins bake, stir together the clotted cream and remaining 2 tablespoons of caramel sauce. Serve the scuffins with the clotted cream.


Cooking with 'Friends': Jason Chaffetz's Swedish Pancakes

Former Congressman Chaffetz got this recipe from his wife's grandmother who was a professional chef for the U.S. military. Decades later, it's still a family favorite!

Makes 2 batches
6 eggs
4 c. milk
2 c. flour
2 tbsp.oil
2 tsp. salt

Whisk all ingredients together in a large bowl or use an electric mixer to blend.
Lightly grease pan or griddle. Once hot, pour batter into pan. Flip when ready.
Serve with your favorite topping: butter, maple syrup, berries, bananas, whipped cream, or jam!