Recipes From Skinnerville!

Jane Skinner
Jane Skinner has become famous not only for anchoring FOX News Live and cutting it up with Shep Smith during Studio B, but for making the "best brownies in the world."  We asked Jane to post some of her recipes, and she was more than happy to oblige. 

She even suggested that you send in your recipes for her to try!  She will be picking a few that look the yummiest, making them in her very own test kitchen, and bringing them in for Shep to judge on the air during Studio B (weekdays at 3 pm ET).  So send your recipes to

Here is a list of approved FOX Fan recipes and, below them, Jane's own.


"To Die For" Chocolate Chip Cookies
Cynthia of Grosse Pointe, MI sent in the winning batch:

What you need:

4 1/2 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp cream of tartar

1 cup butter, room temperature

1 cup light brown sugar

1 cup granulated sugar

1 cup vegetable oil, Wesson preferable

1 tsp cream

1 tsp vanilla extract

1 egg, slightly beaten

1 12 oz. bag chocolate chips

1 cup walnuts, if desired

What you do:

Preheat oven to 350*. Sift together the first four ingredients, set aside.

In a large bowl with mixer at high speed, beat butter until smooth.

Add sugars and beat until combined. Reduce speed to medium, beat in next four ingredients until combined. Reduce speed to low and beat in flour mixture until combined. Stir in chips and nuts.

Drop "two tablespoonfuls" two inches apart onto cookie sheets. Bake 16 minutes.

Cool for a couple minutes before you put them on a rack. They are crumbly at first!

Strawberry Pie

Gina of Corinth, Texas sent in this recipe which she credits to her stepfather's mother, Mae Cromes. Whew! Shep said "Wow...Wow." between mouthfuls.

What you need:

1 cooled 9" pie shell [I made graham cracker crust - J.S.]

1 3 oz. package cream cheese [I doubled this because I like cream cheese! - J.S.]

1 quart strawberries, hulled

1 cup sugar

2 tablespoons cornstarch

What you do:

Spread softened cream cheese [You may need to blend a little half & half to soften. - J.S.] over bottom of pie shell.

Place 1/2 of best strawberries in the cream cheese coated pie shell.

Mash remaining strawberries place in sauce pan on medium heat; when they start to boil add cornstarch and sugar mixture.

Cook slowly about 10 minutes stirring occasionally.

Let cool and pour over fresh berries.

Refrigerate until cold and top with whipped cream!

Peanut Butter Fudge

"Oh, God, this is unbelievable!" Shep said after he tasted this fudge.  Sounds like a "thumbs up" to us.  This recipe was submitted by Gloria, of Lancaster, PA.

What you need:

1 lb. box powdered sugar

1/2 cup milk

1 - 7 oz. jar Kraft marshmallow creme

1 - 12 oz. jar creamy peanut butter

What you do:

Mix powdered sugar and milk in a saucepan.

Heat this mixture 4 minutes only, stirring constantly.

Remove from heat.

Immediately add marshmallow creme and stir.

Right after that, stir in peanut butter until mixture is creamy.

Pour into greased 9-inch dish. (May use PAM® spray.)

Let the fudge cool completely before refrigerating it.

Brie Cheesecake

This recipe was sent in by an anonymous FOX Fan. That doesn't mean it isn't fabulous! Jane topped this cake with tiny American flags, but that's purely optional.  For those of you who want to be neutral, use Swiss made Brie instead of French.

1 1/2 cups (about 40) crushed vanilla wafers

1/4 cup sugar

6 tablespoons melted butter

Mix together and press into bottom of greased springform pan. Chill at least two hours.

Two 8 ounce cream cheese bars

8 ounces Brie cheese (cut crust off)

3/4 cup sugar

Mix until smooth. Add:

5 eggs

1/2 cup sugar

Grated rind of one lemon

1 teaspoon vanilla extract

Mix.  Pour into chilled crust. Place on cookie sheet and bake one hour at 350°. Bon Apetit!

Deluxe Chocolate Marshmallow Bars

Jane baked up this recipe sent in by Fallon of Danbury, Connecticut.  Shep's verdict: "gooey and so good."

What you need:

3/4 cup butter or margarine

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 1/3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons baking cocoa

4 cups miniature marshmallows


1 1/3 cups (8 ounces) chocolate chips

3 tablespoons butter or margarine

1 cup peanut butter

2 cups crisp rice cereal 

What you do:

In a mixing bowl, cream butter and sugar. 

Add eggs and vanilla; beat until fluffy. 

Combine flour, baking powder, salt and cocoa; add to creamed mixture. 

Spread in a greased jellyroll pan. 

Bake at 350 for 15 to 18 minutes. 

Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes.

Using a knife dipped in water, spread the melted marshmallows evenly over cake.  Cool. 

For Topping:

Combine chocolate chips, butter and peanut butter in a small saucepan.

Cook over low heat, stirring constantly, until melted and well blended. 

Remove from heat; stir in cereal.  Spread over bars.  Chill.  Makes 3 dozen.


Crowd-Pleasing Chocolate Chip Cookies

Before the “Great Taste – Less Filling” debate, there was “Chewy or Crispy?”    These cookies are crispy on the edges and chewy on the inside – so everyone is happy! Make them nice and big and you’ll get about 20-22 cookies.

What you need:

2 cups all-purpose flour

1 egg

1 teaspoon baking soda

1 teaspoon vanilla

1 teaspoon salt

2 cups chocolate chips (semi-sweet or milk or both)

1 cup butter (2 sticks)

1 cup white sugar

1 cup chopped nuts (if you have to!)

What you do:

Preheat your oven to 350 degrees.

Mix the flour, baking soda and salt in one bowl.  Set this aside.

In second, bigger bowl, cream the butter and sugar until it’s light and fluffy.

Beat in the egg and vanilla.

Blend in the dry stuff from the first bowl.

Stir in the chips (and nuts, if you really want nuts. Are you sure you want nuts? I’ve found most people don’t like nuts in their chocolate chip cookies!).

Drop the dough in balls on ungreased cookie sheets, a few inches apart.

Bake for 20 minutes or so, until they look set, but not too dry. Cool them on the cookie sheets for a few minutes (before putting them in your mouth!).

Chocolate-Peanut Butter Crispy Bars: A FOX Favorite!

I get newsroom requests for these all the time, which is fine, because they are SO easy!  And really, really good.

What you need:

1 cup white sugar

6 cups crispy rice cereal (you know, Rice Krispies®)

1 cup light corn syrup  

1 cup creamy peanut butter

2 cups chocolate chips (semi-sweet, milk or both. Or add some peanut butter chips in, if you like.)

What you do:

Combine the sugar and corn syrup in a big saucepan.

Over medium heat, stir constantly and bring just to a boil.

Take the pan off the heat and stir in the peanut butter.  Then dump in the cereal.

Press this warm, gooey mixture in a greased 13 x 9-inch pan. Yum.

Melt the chips in the microwave or in a saucepan over low heat.

Spread the melted chocolate over the cereal. 

Put pan in the refrigerator until mixture is firmed up, about 20 minutes.  This makes it easier to cut into nice squares.  But it’s hard to resist eating these warm, right out of the pan.  Don’t worry, no one’s watching!

Sue Skinner's Scrumptious Fudge Squares

I wish I could take credit for these, but they come from my mom. They are the best brownies ever!

What you need:

1 cup butter (2 sticks)

1 cup flour

¼ cup cocoa powder

½ teaspoon salt

4 eggs

1 tablespoon vanilla

2 cups sugar

1 cup chopped nuts (if you wish)

Here’s what you need for the frosting:

6 tablespoons butter, softened 

3 or 4 tablespoons milk

1/3 cup cocoa powder 

2 teaspoons vanilla

1 ½ cups powdered sugar

What you do:

Preheat oven to 350 degrees.

Melt the butter and then stir in the cocoa.

In a separate bowl, beat the eggs and sugar until light.

Stir in the cooled chocolate mixture.

In another bowl, mix the flour and salt.

Add this to the chocolate mixture.

Stir in the vanilla (and nuts, if you want them).

Pour this into a greased and floured 13 x 9-inch pan.

Bake until set, about 25 minutes.

Mix up the frosting ingredients and spread on the brownies when they cool off a little.  These are awesome hot or cold — even frozen!