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Cooking with 'Friends': Sandra Lee's Favorite Cakes


Makes 24 servings
2 boxes lemon supreme cake mix
6 large eggs
2 c. buttermilk
4 tsp. grated lemon zest
⅔ c. vegetable oil
½ c. rainbow sprinkles


1 lb. cream cheese, softened
1 stick butter, softened
2 c. powdered sugar
2 tsp. vanilla extract
A tint of yellow food coloring
Assorted candies, mini marshmallows
Rainbow sprinkles
Assorted candies

Preheat oven to 350°F. Grease three 9”round cake pans.
In a bowl, beat together cake mix, eggs, buttermilk, lemon zest, and oil until smooth. Stir in ½ cup sprinkles. Scrape batter into pans and bake until a wooden pick comes out clean, about 25 minutes. Cool completely.
In a bowl, beat all of the frosting ingredients until light and fluffy.  Tint with yellow food coloring.
Set a layer on a platter; frost top. Set second layer and frost. Set remaining layer, bottom side up, on cake; frost top and sides. Decorate with sprinkles and candies.
Plain, ready-made grocery-store sheet cake
Layer cake
Assorted cupcakes
Assorted sugar cookies

Who says a gorgeous cake has to take hours to whip up? Just pick up sugar cookies with a theme (sports, presents, beach, sun, etc.) and a few cupcakes in matching colors. Then get a plain ready-made grocery-store sheet cake and a layer cake. Bring them all with you to your event and stack ’em up when you get there.

I’m a millennial and my generation sucks

By Johnny Oleksinski

Millennials are the worst. I should know — I am one.

At 26, I’m stuck in the middle of the world’s most maligned, mocked and discussed age group. And I hate it. Imagine being forever lumped into a smug pack of narcissists who don’t just ignore the past, but openly abhor anyone and everything that came before...

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Hattie B's Black-Eyed Pea Salad


¼ c. champagne vinegar
¼ c. malt vinegar
½ c. extra virgin olive oil
½ tsp. fresh thyme, minced
½ tsp. fresh parsley, finely chopped
1½ tsp. black pepper
1 tsp fine sea salt plus more to taste
1 red bell pepper, diced small
1 green bell pepper, diced small
1 yellow bell pepper, diced small
2 scallions, finely sliced
½ tsp. fresh roasted garlic, minced

In a bowl, whisk together the vinegars, olive oil, thyme, parsley, black pepper, ½ teaspoon of salt, bell peppers, scallions and garlic.
Important: Let this vinaigrette sit overnight.

2 c. dried black-eyed peas
4 strips of bacon
6 c. chicken vegetable stock

In a large pot, cover the peas with enough water to cover by about 3-4”. You should do this the same time you make the vinaigrette because they have to soak overnight.
Drain peas in a colander and set aside and salt with the remaining ½ teaspoon.
In a large pot over medium high heat, render the bacon. Do not dice bacon. Leave it whole so it is easy to remove when finished cooking -- so the peas have good bacon flavor with no sign of it. Once bacon is rendered, add all the chicken stock and bring to a simmer.
Once simmering, add the peas and cook on low heat for about 25 minutes. The peas should be tender but not mushy.
Strain the peas and remove the strips of bacon.
While the peas are hot, toss in the vinaigrette. Let it cool down in the fridge and enjoy!
Hattie B’s Hot Chicken is a family business, owned and operated by father-and-son team, Nick Bishop, Sr. and Nick Bishop, Jr., and is renowned nationally for its spicy fried chicken served with increasing levels of heat (including “hot,” “damn hot” and “shut the cluck up!!!”) and homemade sides including black-eyed pea salad and pimento mac & cheese. Hattie B's was recently ranked sixth on the The Daily Meal‘s list of America's 75 Best Fried Chicken Spots. There are two locations in Nashville and a third location just opened in Birmingham, Alabama.


Connect with the Troops!

The USO is on a mission of connection. Despite the many changes in our military over the decades, the central challenge of military life has not changed: Separation from the things most of us take for granted. That’s where the USO steps in.

They have a special place on their website where we can all show our support and begin to connect with...

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