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Cooking with ‘Friends’: Taya Kyle’s Pumpkin Bread

This pumpkin bread recipe has been passed down from generation to generation in Taya Kyle’s family, starting with her Great-Great Aunt Blanche. As a young girl, her mom would bake the loaves and gift them to friends and neighbors during the holiday season. She carried on the tradition with her husband, Chris Kyle, and it continues today with their two children. 

Makes 2 large loaves or 8 small loaves
1 c. vegetable oil
⅔ c. sour cream
2 c. canned pumpkin (Libby’s brand recommended)
4 eggs
3⅓ c. flour
3 c. sugar
2 tsp. baking soda
2 tsp. salt
1½ tbsp. cinnamon
1 tbsp. nutmeg

Preheat oven to 350°F.
In a large bowl, mix together vegetable oil, sour cream, canned pumpkin, and eggs. In a separate bowl, mix together flour, sugar, baking soda, salt, cinnamon, and nutmeg. Combine flour mixture with pumpkin mixture in large bowl.
Grease loaf pans with butter. Sprinkle a little flour on top of greased pan to make sure loaves come out easily. Pour batter into greased loaf pans. Bake for 1½ hours. Test with a toothpick or knife in center. It will come out clean when the bread is done.
Cool for a few minutes and then turn pan over, removing loaf from pan. Transfer to a cooling rack to cool the rest of the way. To make sure it comes out smoothly, run a butter knife along the edges of the loaf pan before turning it upside down.
Wrap in plastic cling wrap after it has cooled. Then wrap in aluminum foil and store in refrigerator.
Serve warm or cold.
NOTE: If baking in a pure convection oven, preheat to 325°F and bake for 85 minutes.


Cooking with 'Friends': Daphne Oz's Warrior Waffles

As seen in "The Happy Cook"
By now, most people know that gluten-free does not necessarily mean healthy or light. While it’s true that many (most?) of us could benefit from having a little less gluten in our diets, the alternative of noshing on hyper-processed food that traditionally has gluten and now doesn’t is not much better.
Whenever I can, I choose foods that never had gluten to begin with. But the convenience of having frozen waffles on hand for fast breakfasts cannot be denied. I came up with this gluten-free recipe since I wasn’t in love with the options in my freezer section that tasted fine but left me famished an hour later. I add protein powder and chia and/or flaxseeds for fiber and healthy fats to keep these as filling as they are delicious. You can make a bund and freeze them – just pop one in the toaster when you’re ready to eat. And one quick note: Sweet rice flour has a higher starch content than standard rice flour; it gives amazing results in the recipe, so don’t substitute!
1 c. sweet white rice flour
¾ c. almond flour
1/3 c. cornstarch
1/3 c. ground chia seeds or flax meal
1/3 c. protein powder (I like unflavored or vanilla pea – or whey-based options)
2 tsp. baking powder
½ tsp. kosher salt
4 large eggs, separated
1½ c. buttermilk, plus more to loosen the batter
2 tsp. pure vanilla extract
2 tbsp. granulated sugar
4 tbsp. unsalted butter, melted, plus more for the pan

Preheat the oven to 250°F. Heat a waffle iron to high heat.
In a medium bowl, whisk together the rice flour, almond flour, cornstarch, ground chia seeds or flaxmeal, protein powder, baking powder, and slat.
In a separate medium bowl, beat all 4 egg yolks, the buttermilk, and the vanilla. Stir the buttermilk mixture into the dry ingredients, mixing just until combined. Batter should look like traditional pancake batter, so add a little bit more buttermilk or water if it is too thick a paste.
In a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), beat 2 egg whites on medium speed until they are frothy, 30 seconds to 1 minute. Reserve the remaining egg whites cover in the refrigerator for up to 2 days. Slowly start to sprinkle in the sugar and increase the speed to medium-high until the whites hold stiff peaks.
Whisk ¼ of the beaten whites into the batter, then fold in the remaining beaten whites. Continuing to slowly fold the batter, drizzle the melted butter.
Using a dishtowel or brush dipped in melted butter, lightly coat the waffle iron and, following the manufacturer’s instructions, fill the mold without overflowing. Cook until browned, then transfer to a baking sheet to keep warm in the oven while you make the remaining waffles.

Cooking with ‘Friends’: Ayesha Curry’s Game Day Chili and Cast Iron Cornbread

When she’s not cheering on her husband, reigning NBA MVP Stephen Curry, on the basketball court, she can be found whipping up MVP-worthy dishes in their family’s kitchen! Ayesha Curry stopped by FOX & Friends to share some of her favorite ‘game day’ recipes found in her new cookbook “The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well.”

as seen in “The Seasoned Life
2 tbsp. extra-virgin olive oil
1 lb. lean ground lamb
1 lb. mild Italian sausage, casings removed
1 red onion
1 shallot, minced
4 garlic cloves, minced
2 red bell peppers, seeded and diced
2 yellow bell peppers, seeded and diced
1 jalapeno, seeded (if desired, for less heat and diced)
Kosher salt
1 (4 oz.) can tomato paste
¼ c. chili powder
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tsp. ground cinnamon
1 tsp. dried chili flakes
1 (12 oz.) bottle beer (Stella Artois recommended)
1 (28 oz.) can crushed San Marzano tomatoes – or -  whole tomatoes crushed with a spoon or your hands, including liquid
1 (14 oz.) can crushed San Marzano tomatoes or whole tomatoes crushed with a spoon or your hands, including liquid
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
½ c. pure maple syrup

Heat the oil in a large stockpot over medium-high heat. Add the lamb and sausage and cook, breaking up the meat into large pieces with a spoon, until meat has begun to brown and caramelize, 5 to 7 minutes. Using a slotted spoon, transfer the meat to a bowl. Discard all but 2 tablespoons of the fat.
Add the onion, shallot, garlic, bell peppers and jalapeno to the pot and cook until the onion begins to soften, about 6 minutes.
Return the meant to the pot and stir in the tomato paste, chili powder, cumin oregano, cinnamon, chili flakes and a few pinches of salt. Sauté for 2 to 3 more minutes. Pour in the beer to deglaze the pot, using a wooden spoon to dislodge any brown bits from the bottom of the pot and bring to a boil.
Pour in the tomatoes, beans and maple syrup. Stir to combine all the ingredients and bring to a simmer. Lower the heat to medium-low and simmer until all the flavors have melded and the beans and tomatoes have thickened up to your preferred consistency for chili, about 1 hour. Serve with the delicious cornbread and offer pickled peppers and onions, sour cream and grated cheese for toppings.
A time-saving take on Ayesha’s Cast Iron Cornbread as seen in “The Seasoned Life”
1 box Fleischmann’s® Simply Homemade® Cornbread
⅔ c, buttermilk
⅓ c. of butter or margarine, melted
1 egg
1 jalapeño, seeded and minced
4 tbsp. butter
½ c. brown sugar

Preheat oven to 375°F.
Add first four ingredients in bowl and mix well. Gently fold in jalapeño. Set aside bowl.
Heat a cast iron skillet at medium-high heat.
Add in 4 tablespoons of butter. Watch closely and stir until lightly browned. About 2-3 minutes. Remove from heat. Whisk in brown sugar with brown butter and leave in the pan. Pour the cornbread mix over the mixture. Make sure to smooth it out over the whole bottom of the pan.
Place the cast iron skillet into the oven for 25-30 minutes. Or until lightly browned at the top.
Once done remove from the oven and allow to cool. Top with maple butter while warm, if desired.

1 tbsp. maple syrup
1 tsp. butter

Mix 1 tablespoon melted butter and 1 tablespoon maple syrup in small bowl. Lightly brush the top of the warm cornbread with mixture.

WWII veteran's caretakers steal his money

Lea Gabrielle sat down with the victim.

Staff Sgt. Dennis Ferk is a 95 year old WWII veteran who is a victim of fraud.  His previous caregivers embezzled over $110,000 from VA service and Social Security benefits. This brave soldier, who earned three purple hearts during battles in Guadalcanal and Bougainville fell victim to these culprits who not only stole his money but also robbed him of his dignity and self-respect.  SSgt. Ferk currently resides with his handicapped daughter.

Help spread the word and DONATE HERE!

Cooking with 'Friends': Curtis Stone Celebrates Breyers' 150th Birthday


1 tbsp. sugar
¼ tsp. ground cinnamon
3 small Fuji apples, halved and cored
1 9x9-inch sheet frozen puff pastry, thawed but still very cold
1 tbsp. almond paste or marzipan
1 tbsp. whole milk
3 c. Breyers® Natural Vanilla Ice Cream

Position a rack on bottom of oven and preheat oven to 425°F. Line a large baking sheet with parchment paper.
In a small bowl, mix sugar and cinnamon. Thinly slice apple halves into ⅛”-thick slices, while keeping each half intact. Lay pastry on prepared baking sheet. Crumble almond paste over pastry. Fan apples over pastry, leaving a ½” border. Sprinkle with cinnamon sugar. Brush milk over crust.
Bake for 25-30 minutes, or until pastry is golden and apples are tender. If edges begin to brown too quickly, loosely cover with aluminum foil until bottom of pastry is golden brown.
Slice and serve warm with Breyers Natural Vanilla Ice Cream.


Nonstick cooking spray
8 oz. milk chocolate, coarsely chopped, divided
2¼ tsp. canola oil
30 chocolate wafer cookies
5 graham cracker rectangles, broken into bite-size pieces
6 c. Breyers® Natural Vanilla Ice Cream, softened
4 large egg whites
½ c. sugar
Birthday candles (optional)

Lightly spray a 9” springform pan with 3”  high sides with nonstick spray.
In a small bowl set over simmering water, stir 3 oz. chocolate and oil until melted and blended. In a food processor, grind chocolate wafer cookies into very fine crumbs (you should have about 1⅓cups). Add chocolate mixture and a pinch of salt and pulse until moistened. Press crumb mixture evenly onto bottom and 1½” up sides of pan. Freeze for about 10 minutes, or until crust hardens.
In a large chilled bowl, fold graham cracker pieces and remaining 5 oz. chocolate into ice cream. Pour mixture into frozen crust and smooth top. Freeze for about 8 hours, or until ice cream hardens. Remove pie from pan and transfer to a platter. Return pie to freezer.
In a large bowl, using an electric hand mixer on medium-high speed, beat egg whites until foamy. Gradually add sugar and beat for about 5 minutes, or until firm glossy peaks form. Using a large spoon and working quickly, dollop meringue onto pie and spread meringue decoratively, making sure no ice cream is exposed. Using a kitchen blowtorch, torch meringue until browned all over.
Freeze pie for about 30 minutes, or until meringue has stiffened. Decorate with lit birthday candles, if desired. Slice and serve immediately.

MAKE-AHEAD: Pie, without meringue topping, can be made up to 1 week ahead, covered and frozen.

For more ice cream recipes, head to!

Martina McBride #BandAgainstCancer

Band Against Cancer is a national movement to connect those facing cancer with community-based resources and support close to home. The movement is activated through a concert series, The Sarah Cannon Tour, featuring Country superstar, Martina McBride and other country music artists. Band Against Cancer unites survivors, patients, families, friends, artists, music fans, cancer experts and advocates in communities across the country in the fight against cancer.

Head to for more information