Tag Archives: recipes


Lick Your Chops Tailgate Wings

1 Tbsp. baking powder

1 tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. dried thyme

¼ tsp. dried oregano

½ tsp. cumin

½ tsp. kosher salt

½ tsp. black pepper, freshly ground

1/8 tsp. cayenne pepper

3 lb chicken wings, cut into drumettes and flats



¼ c. butter

¼ c. hot sauce, Louisiana Style

1 Tbsp. Worcestershire sauce



Rub: In a small bowl, mix together baking powder, paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, pepper, and cayenne.

Rinse chicken wings and pat dry with paper towels. Place wings in a large bowl and sprinkle on rub, tossing to coat evenly. Set a wire rack inside an aluminum foil lined baking sheet. Arrange wings in a single layer leaving a little space between each wing. Place baking sheet with wings in refrigerator for 8 hours to overnight.

When ready to cook, start smoker or charcoal grill with lid open until fire is established (4-5 minutes). Preheat with lid closed, 10 to 15 minutes. Smoke wings for 30 minutes or grill directly on grilling surface. After 30 minutes, increase temperature to 350 degrees F and roast for 45 to 50 minutes. If grilling, remove from grill once cooked through. Transfer wings to a large bowl. Add sauce and toss to coat wings thoroughly. Transfer to a platter and serve immediately with carrot sticks, celery sticks, blue cheese, ranch, or  other desired dipping sauces. Enjoy!



Hail Mary Pimento Cheese

Pimento cheese is a southern staple and one we are very familiar with ‘round here.  Step up your game with a few extra ingredients to make keep ‘em coming back for more!  Whooee!



8 slices of bacon, cooked, crumbled

1 (8-oz.) block of extra sharp cheddar cheese, shredded

1 c. mayonnaise

1/3 c. sliced almonds, toasted

4 green onions, chopped thin

½ tsp. hot sauce



Combine ingredients in bowl and refrigerate for at least 1 hour or up to 24 hours before eating.  Enjoy!

A Taste of Summer – Ice Cream

Nothing says summer better than a cold bite of ice cream after a long hot summer day. If we’re being honest, ice cream can help cool the body after being exposed to the sun for long periods of time and reduce your body’s temperature, right? That idea sounds good to us, as long as it’s an excuse to eat ice cream. You scream, I scream, we all scream for ice cream. Here are some amazing summer treat ideas that will cool your taste buds and leave you feel refreshed!

No-Churn Cake Batter Ice Cream
1 (14 oz.) can of sweetened condensed milk (fat free or regular)
2 c. of heavy cream (can use 1 16 oz. container of Cool Whip)
3/4 c. of funfetti or yellow boxed cake mix
1/2 c. sprinkles

In a large mixing bowl, whisk together the sweetened condensed milk and cake mix. Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks. Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined. Gently fold in half of the sprinkles, reserving the other half. Pour into a freezer-safe container and add remaining sprinkles to the top. Cover and freeze for at least 4-5 hours or overnight.

Peach Cobbler Ice Cream Cake with Cinnamon Toast Cereal

Cinnamon Toast Crunch Crust (or can use a graham cracker crust if preferred)
4 1/2 c. Cinnamon Toast Crunch cereal
8-9 Tbsp. melted butter
2 Tbsp. brown sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
4 c. (1 pint) peach ice cream below or your favorite peach homemade or store-bought ice cream, softened
2 c. your favorite homemade or store-bought vanilla ice cream, softened

Optional Toppings:
1/4 c. Cinnamon Toast Crunch Cereal, coarsely crushed
1 peach, fresh sweet or canned, sliced
Whipped cream

No Churn Peach Ice Cream
1 (14 oz.) can of sweetened condensed milk (I used fat-free)
2 c. of heavy cream
4-5 c. fresh sweet peaches, peeled, pitted and chopped
3 Tbsp. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 Tbsp. butter

Line a 6” spring form pan with wax paper and set aside. In a food processor, pulse the cereal until finely crushed. Add melted butter, brown sugar, cinnamon and nutmeg and continue to pulse until combined (it should hold together when you press with your fingers). Press crumbs down into the bottom of the prepared spring form pan. Spread peach ice cream evenly over cereal crust using an offset spatula. Place in freezer to harden for about 20 minutes.
Scoop softened vanilla ice cream over and spread evenly with an offset spatula. Return to freezer to set up for about 3-4 hours.
Garnish with some crushed cereal, fresh sweet peaches and whipped cream if desired. Serve immediately and return leftovers to freezer.

To Make Peach Ice Cream
In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract. Place peaches, butter, brown sugar, cinnamon and nutmeg into a large skillet over medium heat. Cook and stir for 5 minutes, until peaches are softened and fragrant. Remove from heat. Blend peaches into a liquid puree and whisk into condensed milk. Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks. Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined. Pour over cereal crust.


Jell-O Sherbet

You Will Need:
Junket Ice Cream Mix in Very Vanilla. I found mine above the Jell-O mix at my grocery store (or you can get it online)
1 1/4 c. whole milk
3/4 c. heavy whipping cream
1/2 Tbsp. powder Jell-O flavors: Berry Blue, Orange, Raspberry, Lime (or whatever flavors you desire!)
Air tight container for storage
4 glass bowls
4 spoons

Freeze your ice cream bowl for at least 15 hours. Place the 4 glass bowls in the freezer for about 30 minutes. With a whisk, combine the Junket Ice Cream Mix with the whole milk and heavy whipping cream until fully dissolved. Put your ice cream bowl on “stir” then gently pour the mixture into the frozen bowl. Let it stir for 25 to 30 minutes. Remove the 4 glass bowls from the freezer and evenly separate the vanilla ice cream into the four bowls using a spatula. Put 1/2 Tbsp. of the different Jell-O powder flavors in each bowl and gently mix with a spoon until fully combined. Try to do this as fast as you can to prevent the ice cream from melting. Put the 4 different ice cream flavors in a container that can be sealed.
Gently use the back of a spoon or your spatula to connect the 4 different piles of ice cream so they freeze as 1 piece.
Put a lid on the container and let it freeze for about 1-2 hours before eating.


Choco Taco Summer Treat

Chocolate Waffle Cone
1 c. sugar
4 large egg whites
1 tsp. vanilla
1/4 tsp. salt
4 Tbsp. butter melted
6 Tbsp. cocoa powder
11 Tbsp. flour

Ice Cream (any flavor you like best)
Chocolate waffle cone
Chocolate morsels
Chopped peanuts

Slice the rounded side off the ice cream, straight through the container, and then cut half circle “log” into 5-6 slices. Lay the slices out and refreeze. Mix all the chocolate waffle ingredients together, until smooth. In a waffle cone maker, pipe a log of batter into the machine (about 2 Tbsp.) Cook for about 40 seconds. Pull out the waffle cone “oval” and place one of the frozen ice cream half circles onto it, and wrap it up, then place it back in freezer. Work about 3 tacos at a time so the ice cream doesn’t melt, making the waffles too soggy. Melt the chocolate morsels and let cool to room temperature. Dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream. Immediately dip into the chopped peanuts. Keep frozen until you are ready to serve.

Send us pictures of you enjoying your favorite ice cream so we can share these tasty looking treats! info@dcfocusmagazine.com or on Facebook


Pumped for Pumpkins

Pumped for Pumpkins

For many of us, fall means running to the nearest coffee shop at least once a day to satisfy our addiction to the famous seasonal Pumpkin Spice Lattes. This year, break that tradition with a little encouragement from these pumpkin treats in addition to your favorite coffee drink. The smooth and rich taste of pumpkin can give you tasty rewards throughout the fall regardless of which meal you choose to enjoy it. In addition to its rich fall flavor, pumpkin has added health benefits. It’s packed with Vitamin A which helps keep your eyes sharp, it aids in weight loss (who doesn’t like that?), can reduce bad cholesterol, and reduce your risk of getting cancer. With a few of these recipe favorites, you can break that addiction to Pumpkin Spice Latte, increase your wellness, and wow the crowd.

Pumpkin and Bacon Mac & Cheese:


1 8-lb. pumpkin, preferably the Cinderella variety (optional)

Kosher salt and freshly ground black pepper

1 lb. macaroni noodles

6 strips thick-cut bacon

1/2 c. (1 stick) unsalted butter

1 large yellow onion, finely chopped

2 c. pumpkin, diced (squash would also be delicious)

1/4 c. all-purpose flour

2 c. heavy cream

1 c. whole milk

1 clove garlic, minced

4 c. shredded sharp Cheddar cheese

1/4 to 1/2 tsp. cayenne pepper


Preheat the oven to 375°F. If you are not using the pumpkin, prepare a 9 x 13 x 2-inch baking dish with cooking spray. If using the pumpkin, slice off the top one-third of the way down. Scrape out and discard the seeds and pulp to create a bowl. Generously salt and pepper the inside of the pumpkin. Place the pumpkin and its top directly on a baking stone or on a large sheet pan and bake for 1 hour, or until tender.  Meanwhile, bring a large pot of salted water to a boil. Add the macaroni noodles and boil until 1 minute shy of their al dente cooking time, according to the package instructions. Drain, rinse with cool water, drain again and set aside. Cook the bacon in a large heavy pot over medium heat until crispy and all the fat has been rendered, 5 to 7 minutes. Drain the bacon, chop roughly and set aside. In the same pot over medium heat, melt ¼ cup of the butter into the bacon fat. Add the onion and cook until soft, 4 to 5 minutes. Add the pumpkin cubes and cook for 6 to 8 minutes—the pumpkin should be just tender, not mushy or falling apart. Season with salt, transfer to a medium bowl and set aside. In the same heavy pot over medium heat, melt the remaining ¼ cup butter. Add the flour and cook for 2 to 3 minutes, stirring constantly with a wooden spoon, until the butter and flour form a smooth paste or roux. Add the cream, 1 cup at a time, stirring constantly. Add the milk and stir the roux until smooth. Stir in the garlic. Add the cheese and stir until very smooth. Add the cayenne pepper and season with salt. Remove the sauce from the heat and add the macaroni noodles. Add the onions, pumpkin and bacon and stir everything together really well. Spoon the macaroni into the pumpkin (or the baking dish) and bake for 30 minutes, until the macaroni and cheese is very hot and bubbly on the edges and the top is crispy and golden. Serve immediately.

Roasted Pumpkin Salad


3 c. of pumpkin (or other winter squash), peeled and cut into 1-inch cubes

Extra-virgin olive oil

Fine grain sea salt

12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)

2 c. cooked wild rice*

1/3 c. sunflower seeds

1/3 c. olive oil

2 Tbsp. lemon juice

1/4 tsp. salt

1 Tbsp. honey

2 Tbsp. warm water

1/2 c. cilantro, finely chopped


Preheat oven to 375. Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You’ll need to flip both the squash and onion pieces once or twice along the way – so it’s not just one side that is browning. In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking – I usually need to add a touch more salt with this dressing. In a large bowl, toss the wild rice with a large spoonful of the dressing. Add the onions and gently toss. Turn the rice and onions out onto a platter and top with the roasted squash (I’ll very gently toss with my hands here to disperse the pumpkin a bit.) Finish with another drizzle of dressing and any remaining chopped cilantro. Serves 4.

Cheesy Baked Potato and Pumpkin Casserole



20  oz. thinly sliced potatoes, sliced about 1/8-inch thick

4 Tbsp. olive oil

Pinch salt and pepper to taste

1 c. pumpkin puree (about half of one 15-ounce can)

4 oz. sliced or shredded cheese (American, Havarti, Pepper Jack, Monterrey Jack, or similar)

1 tsp. all-purpose seasoning blend, to taste (Mrs. Dash, Trader Joe’s 21 Salute, or similar)


Preheat oven to 375F. Line a 9-by-9-inch baking pan with aluminum foil and spray with cooking spray. Place about 15 ounces of potatoes (about three-quarters of the bag if using a 20-ounce bag) in the baking pan arranged in a staggered yet flat layer so the potatoes form a solid crust over the base of the pans, without gaps or cracks so the cheese will be contained when it melts. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper, to taste. Note: The prepared refrigerated potatoes I used are softened and somewhat pre- cooked; if using raw potatoes that are then sliced or grated, baking time will likely need to be extended. Spread the pumpkin on top of the potatoes in a smooth, uniform layer using a spatula or knife. Add the cheese slices in a single layer (or add shredded cheese so that it’s all about the same height and fluffiness). Top with remaining potatoes. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper, to taste. Sprinkle seasoning blend over the top, to taste. Bake for about 45 minutes until top is browned and golden. Serve immediately

Creamy Pumpkin Soul Devine Soup


2 lb. pumpkin (any), chopped into large chunks (remove skin and seeds)

2 med. onions, sliced

2 cloves garlic

3 c. chicken or vegetable stock

1 c. milk

Salt and pepper

Directions: Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender. Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a food processor but make sure it is vented as mixture will be hot and expands when blended. Season to taste with salt and pepper, then garnish with a spoonful of yogurt or sour cream. Serve with crusty bread.