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Cooking with 'Friends': Janice Dean's Nanaimo Bars

CLASSIC NANAIMO BARS
BY: THE CANADIAN LIVING TEST KITCHEN

Ingredients:
1 cup graham cracker crumbs
½ c. sweetened shredded coconut
⅓ c. finely chopped walnut
¼ c. cocoa powder
¼ c. granulated sugar
⅓ c. butter melted
1 egg lightly beaten

Filling:
¼ c. butter softened
2 tbsp. custard powder
½ tsp. vanilla
2 c. icing sugar
2 tbsp. milk, approximately

Topping:
4 oz. semisweet chocolate chopped
1 tbsp. butter

Instructions:
In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg, stirring until combined.
Press into parchment paper-lined 9” square cake pan. Bake in 350°F oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk, making 3 additions of sugar and 2 of milk and adding up to 1 teaspoon more milk if too thick to spread. Spread over cooled base. Refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Refrigerate until chocolate is almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes.
Cut into bars.

Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.
 

Cooking with 'Friends': Rob O'Neil's Spicy, Creamy Deer Pig

Growing up in Montana, former Navy SEAL Rob O’Neill spent a lot of time hunting with his Dad. For his family Spicy, Creamy Deer Pig was a “recipe of necessity,” using what they had in the fridge to create a delicious dish.

SPICY, CREAMY DEER PIG
Ingredients:

1 lb. venison (Elk, deer, moose, any will do)
1 package of bacon
1 c. cream cheese
1 jar of sliced, hot jalapeños
Italian dressing
Worcestershire sauce
A1
10-14 skewers

Instructions:
Cut the venison into strips lengthwise, making about 10 – 14 strips.
Mix appropriate amounts of Worcestershire, A1 and Italian dressing into a large bowl. Grandma used the “eyeball” method. Marinate the venison in this for about 1 hour in the refrigerator.
Pre-heat the grill to medium.
Lay out the proper amount of bacon, one strip of bacon per strip of venison. Place one piece of venison on top of each piece of bacon. Put a cube, about 1 tablespoon, of cream cheese on one end of each strip. Top each cube of cream cheese with one jalapeño. Roll each one up like a small, bacony fire-hose and secure with a skewer.
Grill on one end for 7-10 minutes, turn and cook until the bacon is crisp.

Wreaths Across America

From the website:

Join us on National Wreaths Across America Day
December 17, 2016

Each December on National Wreaths Across America Day, our mission to Remember, Honor and Teach is carried out by coordinating wreath-laying ceremonies at Arlington National Cemetery, as well as over 1,100 additional locations in all 50 U.S. states, at sea, and...

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Cooking with 'Friends': Jennie Garth's Strawberry Pocket Pies

STRAWBERRY RHUBARB POCKET PIES
TOTAL TIME: 25 minutes
MAKES: 8 pies

Ingredients:
⅓ c. confectioners' sugar
1 tbsp. whole milk
¼ tsp. vanilla extract
2 (8 oz.) packages refrigerated crescent roll dough sheets
2 slices (⅛ each) leftover Marie Callender's Strawberry Rhubarb Pie

Instructions:  
Preheat oven to 375°F.  Whisk together sugar, milk and vanilla in small bowl until mixture is thick but pourable. If needed, add a few extra drops of milk. Refrigerate until pocket pies are baked.
Roll out 1 crescent dough sheet onto flat surface. Using pizza cutter cut dough into 8 rectangles; place on baking sheet. Spoon 1 rounded tablespoon strawberry rhubarb pie filling onto center area of each rectangle; discard pie crust.
Roll out and cut 2nd crescent dough sheet evenly into 8 rectangles. Cover each filled rectangle to enclose filling. Press edges with fork to seal. Prick tops with fork to vent. Bake 10 to 13 minutes or until lightly browned. Drizzle each pocket pie with glaze just before serving.