Turn out a spectacular turkey with help from “secret” ingredients like bacon, pickle brine. Fox News’s Lilian Huang Woo sits down with Fox & Friends Host Steve Doocy, Joanna Saltz of Delish.com and BarBacon’s Chef Peter Sherman to talk about turning out a memorable meal.
Makes 6 to 8 servings
There is no happier taste of summer nights than s’mores. But let’s be honest, how often do you have a roaring campfire in your backyard–on purpose?
After many s’mores-eating summers at Sea Island in Georgia and Palmetto Bluff in South Carolina, our daughter Sally invented these. She loved the taste of s’mores but hated standing in the downdraft of a big, smoky fire–that smell clings to your clothes until you donate them to Goodwill.
This recipe requires no campfire, just an oven, and there are no long sticks to poke an eye out. And because s’mores are by design gooey and very messy, Sally made these to be eaten with a spoon.
They’re quick and easy and taste like the original, but rather than a Hershey’s bar, they use Nutella!
1 cup Nutella, or more as desired
Store-bought graham cracker pie crust (or Oreo crust, your choice)
One 16-ounce bag large marshmallows
1. Preheat the oven to 450°F.
2. Spread the Nutella in the pie crust. It should be at least ½ inch deep; if not, add a little more. Arrange the marshmallows on the Nutella.
3. Bake until the marshmallows are golden brown, 5 to 7 minutes.
4. Remove smores from the oven, let sit a few minutes, then give everybody a spoon and dig in!
From The Happy Cookbook by Steve Doocy and Kathy Doocy. Copyright © 2018 by Steve Doocy and Kathy Doocy. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.