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Rocco DiSpirito's Protein Pancakes

PROTEIN PANCAKES
As seen in “Rocco's Healthy & Delicious
These are the high-protein, gluten-free pancakes you've been searching for-they are one of my most popular items among my clients. I've replaced the fat with applesauce, a healthy sub for fat in baked goods that also imparts a hint of sweetness with no added sugar.

Makes four 6” pancakes

Ingredients:
½ c. unsweetened applesauce
2 eggs
1 tsp. baking powder
1 scoop protein powder (recommended: Rocco's Protein Powder Plus)

Instructions:
In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
Heat a 6” nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes

 

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

ROB SCHMITT’S APPLE PIE
Ingredients:

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

Instructions:
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. 


JILLIAN MELE’S STROOPWAFEL CAKE
Ingredients:

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
Eggs
8 stroopwafels

Instructions:
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

BACON-CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM
Makes: 12 muffins
Ingredients:
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

Instructions:
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.

 

Paula Deen's Chicken, Sausage and Okra Gumbo

CHICKEN, SAUSAGE AND OKRA GUMBO
As seen in "At the Southern Table with Paula Deen"
Ingredients:
¾ c. plus 2 tbsp. vegetable oil, divided
2 lbs. boneless skinless chicken thighs, cut into bite- size pieces
¾ lb. smoked Andouille sausage, sliced ¼” thick
1 c. all-purpose flour
2 c. chopped onion
1 c. chopped celery
1 c. chopped green bell pepper
2 cloves garlic, minced
2 (32-oz.) cartons chicken broth
1 (15-oz.) package frozen chopped okra
2 bay leaves
1 tbsp. Worcestershire sauce
1 tsp. hot sauce
¾ tsp. dried thyme
½ tsp. ground black pepper
Hot cooked rice
Chopped green onion (for garnish)

Instructions:
In a large Dutch oven, heat 2 tablespoons oil over medium heat. Cook chicken and  sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels.
Add remaining ¾ cup oil to pot, and heat over medium-low heat. Whisk in flour until smooth; cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.
Stir in onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are just tender, about 15 minutes. Gradually stir in broth until well combined. Stir in chicken, sausage, okra, bay leaves, Worcestershire, hot sauce, thyme, and pepper, and bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, for 2½ to 3 hours.
Discard bay leaves. Serve with rice. Garnish with green onion, if desired.