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Cooking with 'Friends': Lauren Green's Chicken Club Casserole

LAUREN GREEN'S CHICKEN CLUB CASSEROLE
Ingredients:

14 oz. pkg Pepperidge Farm Herb Seasoned cubed stuffing mix*
1¼ c. butter
2 c. hot water
½ c. onion, chopped
1 c. celery, diced
4-5 c. cooked chicken, cubed
1 c. mayonnaise (or more)
1 small can drained sliced water chestnut
1 small can sliced mushrooms
2 eggs
2 c. milk
1 can cream of mushroom soup (Campbell's recommended)
8 oz. shredded cheddar cheese

Instructions:
Combine stuffing mix, butter and hot water. Mix together and put half in a 9x13” baking pan or casserole dish.
Sautee onion, celery, and butter in a medium pan.
In a bowl, mix together the cooked chicken, mayonnaise, water chestnuts, and mushrooms. Add to other half of crouton mixture and put in the casserole dish on top of croutons.
Beat together the eggs and milk. Pour over top of the mixture in the pan. Cover with foil and refrigerate overnight.
Remove from refrigerator 1 hour before baking and preheat oven to 325°F.
Mix together cream of mushroom soup and ½ cup of milk. Pour over top of casserole.
Bake uncovered for 45-50 minutes. Then sprinkle with shredded cheddar cheese and continue to back until the cheese is melted.
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*You can use other herb seasoned cubed stuffing mix, but the cubes may not be as dense so use much less water.

NOTE: This recipe was created years ago when Pepperidge Farm's Herbed Seasoned cubed stuffing came in 14 oz. packages. It's now in 12 oz. packages, so I usually get two packages and freeze the remaining mix for future casseroles.

Cooking with 'Friends': Bobby Flay's Lipton Iced Tea Grilled Chicken

LIPTON LEMON ICED TEA BRINED BRICK GRILLED CHICKEN
Serves 4
Ingredients:
2 c. Lipton Lemon Iced Tea
1 tbsp. light brown sugar
2 tsp. kosher salt
¼ tsp. ground black pepper
½ small Spanish onion, chopped
1 small lemon, sliced
3 cloves garlic, chopped
¼ c. fresh rosemary, coarsely chopped
12 sprigs fresh lemon thyme or regular thyme
3 tbsp. canola oil
4 boneless, skinless chicken breasts
Grilled lemon, for serving
Brick wrapped in foil

Instructions:
Whisk together Lipton Lemon Iced Tea, sugar, salt, pepper, onion, lemon, garlic, rosemary, thyme in a bowl.
Put the chicken in a large zip bag and pour the marinade over. Press out the air and seal tightly. Marinate
chicken in refrigerator for 2-4 hours.
Thirty minutes before grilling, remove the chicken from the marinade. Pat dry on both sides and let sit at room
temperature.
Heat the grill to high or a grill pan over high heat. Brush the chicken on both sides with the oil and season with
salt and pepper. Grill on both sides with brick on top until golden brown, charred and just cooked through,
about 4 minutes per side.
Let rest 5 minutes before serving. Serve with grilled lemon, if desired.
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LIPTON ICED TEA SLUSHY
Serves 2
Ingredients:
3 c. Lipton Mango or Peach Iced Tea, divided
Sliced lemon, for garnish, optional
Mint springs, for garnish, optional

Instructions:
Put 2 cups of the Lipton Mango or Peach Iced Tea in an ice cube tray and freeze for at least 4 hours. Put two 12-ounce glasses in freezer, if desired, to chill.
Once frozen, put ice cubes in food processor and process until it creates a fine shaved ice. Spoon the shaved ice into the frozen 12-ounce glasses, top each with ½ cup more of chilled Lipton Mango or Peach Iced Tea.
Drink immediately.

Cooking with 'Friends': Trish Regan's Blueberry Pie

TRISH REGAN’S BLUEBERRY PIE
Ingredients:
2 frozen pie crusts, thawed
1 c. sugar
4 ½  c. fresh blueberries
1 lemon
5 tbsp. flour

Instructions:
Preheat oven to 350°F.
Unfold first thawed pie crust and place in bottom of pie dish.
To make the filling, pour cleaned blueberries into a large bowl. Add 5 tablespoons of flour and mix lightly. Add sugar, and squeeze of lemon on top to bring out the flavor.  Pour sugared berries into the pie shell.
Place the second thawed crust on top. Seal the edges and bake for 45 - 60 minutes or until bubbly.
Cool and Serve.
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NOTE: If the blueberries are naturally sweet, you can reduce the amount of sugar in the recipe.
 

6-year-old Christian Jacobs Meets President Trump on Memorial Day

6-year-old Christian Jacobs and his mom, Gold Star wife Brittany Jacobs, got a surprise visit at Arlington National Cemetery this Memorial Day. The young boy got a high five from President Donald Trump while he was visiting his father’s grave. Marine Sgt. Christopher Jacobs died in a training accident in 2011 when Christian was just 8 months old.

Today, Christian looks to follow in his father’s footsteps and become a Marine when he grows up. Christian and Brittany shared their Memorial Day meeting with the President on FOX & Friends earlier this morning. Watch the video above to hear their story.

If you’d like to contribute to Christian’s education fund, you can donate via PayPal by clicking here or mail contributions to:

SECU
P.O. Box 109
Hertford, NC 27944
 

Budweiser Teams Up with Folds of Honor to Support the Troops

Just in time for Memorial Day, Budweiser released their annual 'America' bottles and cans - and this year they come in camo! Not only do they celebrate our nation, from now through Memorial Day they'll donate a portion of sales to Folds of Honor.

From Budweiser:
This summer, Budweiser is extending its lineup of patriotic packaging to feature America bottles and cans along with the introduction of military-inspired Camouflage aluminum bottles, both dedicated to the men and women of our Armed Forces. Continuing its longstanding support of those who serve, Budweiser is partnering with Folds of Honor for its sixth consecutive year to help raise funds and provide educational scholarships to families of fallen and disabled soldiers.

Since 2011, Budweiser has donated a total of $11 million to Folds of Honor, and this summer, Budweiser is hoping to increase that figure by another $1 million. For every Budweiser America bottle and can sold this week in the lead-up to Memorial Day (May 22-29), a portion of the proceeds, up to $1 million, will benefit the non-profit organization.

"Budweiser continues to be an amazing partner and member of the Folds of Honor family. Their unwavering commitment to service men and women along with veterans is truly commendable," said Major Dan Rooney, founder and CEO of Folds of Honor. "The special Budweiser America packaging offers yet another way we can pay tribute to our troops and their families, especially before this honorable weekend."

Budweiser's limited-edition Camouflage aluminums reflect the brand's long-standing appreciation for the men and women of our Armed Forces. Shrouded in Camouflage fatigue, the aluminum labels were modified when creating the commemorative bottle. Some notable updates include a letter of gratitude in place of its brand credo, lyrics from "The Star Spangled Banner," and "E Pluribus Unum" - the de facto motto of the United States meaning "out of many, one." The toast written at the bottles' base serves as an acknowledgement to all veterans, including the recognized military service of Anheuser-Busch's own veteran workforce.

"Our goal is to remind Budweiser drinkers of the courage and sacrifice made by all American service men and women who protect our nation and our freedoms," said Ricardo Marques, vice president, Budweiser. "We're proud to serve those who serve, from our very own veteran employees to military families across the country. Through our longstanding partnership with Folds of Honor and the release of our America packaging, we hope to help even more veterans receive the support they deserve to pursue their dreams."

As a proudly domestic beer, Budweiser is committed to supporting U.S. veterans with more than 5,500 employees serving in America's armed forces since the brand's inception in 1876. In addition to its military-inspired Camouflage aluminums, Budweiser is calling on its wholesalers and distributors coast-to-coast to support the brands Folds of Honor cause. The limited-edition Camouflage aluminums will be available in advance of Memorial Day through Fourth of July.

Cooking with 'Friends': Sandra Lee's Mother's Day Brunch

DATE TOFFEE COFFEE CAKE
Makes 10-12 servings
Ingredients:
1 package coffee cake mix
8 tbsp. unsalted butter, melted and cooled
2 large eggs, room temperature
1 c. sour cream, room temperature
1 package dates, coarsely chopped
1 c. walnuts, chopped

PECANS STREUSEL TOPPING
Ingredients:

1 pouch Pecan Streusel Topping
2 tbsp. unsalted butter
1 pouch Cinnamon Swirl Filling
2 Heath Bars, finely chopped
¼ c. walnuts, chopped

Instructions:
Preheat oven to 350°F. Lightly spray an 8” square pan or 8” round pan with nonstick cooking spray.
To make the Pecan Streusel Topping: Empty topping and Heath Bars into a small bowl. Melt the unsalted butter and pour over the walnuts.  Use a fork (or a very clean hand) to work the melted butter mixture into the topping until moist clumps form. Set aside.

To make the cake: Chop the dates and walnuts. In a bowl, lightly whisk the eggs. Whisk the eight tablespoons melted butter until the mixture starts to thicken slightly.
Sprinkle ⅓ of cake mix over the mixture and whisk until just smooth.  Gently whisk in half the sour cream.  Sprinkle another ⅓ of the cake mix over the batter, followed by the remaining sour cream, followed by the remaining cake mix – whisking gently after each addition.  Gently fold in the dates and walnuts to the mixture. Scrape down to ensure the batter is well combined.
Using an offset spatula, spread two-thirds of the batter into the prepared pan.  Sprinkle the dry cinnamon swirl filling evenly over the batter, then carefully spread the remaining batter over the top, covering all of the filling.  Sprinkle the streusel topping over the batter.
Bake the coffee cake until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes, rotating the pan 180° halfway through the cooking.  Transfer the pan to a wire rack and let the coffee cake cool for at least 30 minutes before serving
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CHOCOLATE ON CHOCOLATE FLUFF CUPCAKES
Makes 16-20 cupcakes
Ingredients:
1 package Dark Chocolate Cake Mix
2 large eggs, room temperature
6 tbsp. unsalted butter
3 tbsp. sour cream
2 tbsp. chocolate milk

CHOCOLATE FLUFF FROSTING
Instructions:

1 packet Chocolate Frosting Mix
1 package Marshmallow Fluff
8 tbsp. unsalted butter, room temperature
2 tbsp. chocolate milk, plus more if needed

Instructions:
To make the cake: Preheat oven to 350°F and line the cupcake tin with paper liners.
Melt 6 tablespoons of butter and allow to cool.
In a large bowl, whisk eggs until blended. Whisk in melted butter until the mixture is slightly thickened. Blend in the sour cream until smooth. Carefully whisk in half of the dry cake mix, then gently stir in chocolate milk until smooth. Stir the rest of the cake mix. Divide the batter evenly among the cupcake tin
Bake 12-14 minutes.  Cupcakes are done when a toothpick inserted in the center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Carefully remove from pans and allow to cool completely before frosting.
To make the frosting: Cream butter in mixing bowl until smooth. Add chocolate frosting mix plus 2 tablespoons of chocolate milk.  Beat on low speed until fully creamed. Fold in marshmallow fluff until completely combined and frosting is creamy and smooth

Tip: If frosting is too stiff, add more chocolate milk, 1 teaspoons at a time, until desired consistency is reached.
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CHOCOLATE-COVERED BACON
Instructions:

1 lb. thick cut bacon
12 oz. Guittard Organic Milk Chocolate Baking Wafers
12 oz. Guittard Organic Dark Chocolate Baking Wafers

Instructions:
Preheat oven to 375°F. Place bacon on a baking sheet lined with parchment paper or a half sheet pan fitted with a cooling rack. Bake in the oven until bacon is cooked (15 minutes for soft bacon, 20 minutes for crispy bacon). Let bacon cool on the pan for 5 minutes then transfer to a plate lined with paper towels.
Meanwhile set up a double boiler by heating a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer. Set a heatproof bowl over the simmering water. Add milk chocolate and stir with a rubber spatula occasionally until smooth and completely melted. Remove bowl and set aside. Add a second heat-proof bowl over the simmering water. Repeat process with dark chocolate
Cover another baking sheet with parchment paper. Using tongs, carefully dip half the bacon into the melted milk chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with the remaining slices of bacon, dipping them in the melted dark chocolate.
Reserve a few slices of bacon, crumble them, and sprinkle them atop the dipped bacon pieces.
Let chocolate set at room temperature or refrigerate until chocolate is hard.
Consume within a few days.

Classic Kentucky Derby Dishes to Make for the Big Race

CHEF VIRGINIA WILLIS' LIGHTENED-UP PIMENTO CHEESE
as seen in "Lighten Up, Y'all"
Makes about 2 cups to serve 16
Ingredients:
4 oz. extra-sharp Cheddar cheese, freshly grated (about 1 cup)
4 oz. light Cheddar cheese, freshly grated (about 1 cup)
1 sweet onion, grated
1 tbsp. light mayonnaise
1 tbsp. 2% plain Greek yogurt
2 tbsp. chopped pimientos, drained
Hot sauce
Coarse kosher salt and freshly ground black pepper
Japanese or English cucumbers, for accompaniment

Instructions:
To make the pimento cheese, combine the cheeses, onion, mayonnaise, and yogurt in a bowl. Stir until well combined. Add the pimientos and hot sauce to taste. Season with salt and pepper and set aside.
Cut the cucumbers into 1-inch-thick rounds, discarding the ends, but leaving the skin on.
Using a small spoon or melon baller, scoop the seeds and some of the flesh out of each round (be careful not to go all the way through) to form a small cup.
To serve, fill each cup with about 1 teaspoon of the pimiento cheese. Serve immediately.

Serving Note: It is traditionally served cradled in the curve of a celery stick. You can also employ bite-
size cucumber cups, cored cherry tomatoes, or even slices of radish.
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CHEF VIRGINIA WILLIS' BUTTERMILK BISCUITS
Makes about 9 biscuits
Ingredients:
2 c. White Lily or other Southern all-purpose flour, plus more for rolling out
1 tbsp. baking powder
1 tsp. fine sea salt
4 tbsp. cold unsalted butter, cut into bits and chilled
¾ to 1 c. buttermilk

Instructions:
Preheat the oven to 500°F.
In a bowl, combine the flour, baking powder, and salt. Using a pastry cutter  or two knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk, and gently mix until just combined.
Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress  and push the dough away from you, then fold it back over itself. Give the dough a small turn and repeat  8 or so times. (It’s not yeast bread; you want to just barely activate the gluten, not overwork it.)
Using a lightly floured rolling pin, roll the dough out ½” thick. Cut out rounds of dough with a 2¼” round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
Place the biscuits on an ungreased baking sheet or in an 8” x 2” round cake pan. If the biscuits are baked close together the sides will be moist. If the biscuits are baked further apart, the sides will be crisp.
Bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool just slightly. Serve warm.
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Reprinted with Permission from VirginiaWillis.com