Tag Archives: summer food

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

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Yummy Red, White and Blue Celebration Recipes

We’re in the celebration months of the year when it comes to patriotic parties, outdoor barbecues and fun get-togethers. I think we’re all suckers for a fun-filled themed party, so here are a few ideas to bring the patriotic theme of true American red, white and blue into your recipes. Have fun and let’s celebrate an All-American summer!

Serves 8

For the crust:
2 c. natural granola (make sure it’s gluten free if you are on a gluten free diet)
1/2 c. walnut pieces
4 Tbsp. melted coconut oil
1 Tbsp. agave syrup

For the filling;
1 qt. vanilla ice cream or frozen yogurt, softened to spreadable consistency

For the berry topping:
6 oz. fresh raspberries (about 1 1/4 c.)
6 oz. fresh blueberries (about 1 1/4 c.)
2 Tbsp. agave syrup
2 Tbsp. water
1 lemon
1 tsp. cornstarch

Preheat oven to 350 degrees F. In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely.

In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch.

In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely.

Pour sauces into re-sealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. Drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. Drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.


Blue Cheese Red Potato Salad

8 c. red potatoes, boiled and cubed
1/2 c. green onions, chopped
1/2 c. celery, chopped
2 Tbsp. fresh parsley, chopped
1/2 c. slivered almonds, toasted
1/2 tsp. celery seed
2 tsp. salt
1/4 tsp. pepper
1/2 c. crumbled blue cheese
2 c. sour cream
1/4 c. white wine vinegar

Combine potatoes, onions, celery, parsley, almonds, celery seed, salt and pepper in a large serving bowl; set aside. Mix together blue cheese, sour cream and vinegar in a small mixing bowl. Pour over potatoes, tossing to coat. Chill overnight and then enjoy as a side dish at your next barbecue.

All-American Apple Pie

Cinnamon-Pecan Crust
3 c. all-purpose flour
1½ tsp. salt
1 tsp. cinnamon
¼ c. pecans, finely ground
½ c. butter-flavor solid vegetable shortening
7-8 Tbsp. ice water

2 large Rome Beauty apples, peeled, cored and thinly sliced
2 large Granny Smith apples, peeled, cored and thinly sliced
1 c. sugar
3 Tbsp. all-purpose flour
½ tsp. cinnamon
1 egg, slightly beaten
1 c. heavy cream
1 tsp. vanilla extract

⅓ c. sugar
¼ c. light brown sugar
½ c. all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
½ c. cold butter, cut into 1-inch pieces
½ c. walnuts, chopped

To make crust, whisk together the flour, salt, cinnamon and pecans in a large mixing bowl.
Using a pastry blender, cut in shortening. Add water, 1 tablespoon at a time, and toss the mixture with a fork. Roll in a circle ¼-inch thick. Line a 10-inch deep-dish pie pan with dough; set aside.
Preheat oven to 350 degrees.

To make the filling, toss apples with sugar, flour and cinnamon in a large bowl. In a medium bowl, combine egg and cream until smooth. Stir in vanilla. Place apples in prepared crust. Gently pour cream mixture over apple mixture. Bake pie in the lower one-third of oven for 20 minutes.

To make the streusel, combine sugar, brown sugar, flour, cinnamon and nutmeg in the bowl of a food processor. Process until well combined. With processor running, add the cold butter one piece at a time and process until crumbly. Toss in pecans. Remove pie from oven and shield crust with foil. Sprinkle prepared streusel over pie. Return to oven, and bake 45 minutes or until pie puffs.

chickenButtermilk Brined Fried Chicken
Serves 4-6

8 pieces of chicken
1 qt. buttermilk (I used Cruze Farm’s, if you can get it, I recommend it)
1 c. water
1/8 c. kosher salt
1 Tbsp. Tony Chachere’s Creole Seasoning
1 Tbsp. Frank’s Hot Sauce (or other vinegar based hot sauce)
1 Tbsp. Sriracha hot sauce
1/4 tsp. freshly grated nutmeg
1/4 c. honey
Cayenne or hot Hungarian paprika to taste (optional)
A few sprigs of thyme (optional)

3 c. flour
3 tsp. baking powder
3 Tbsp. cornstarch
1-2 tsp. kosher salt (to taste)
1/2 tsp. freshly grated black pepper
1/4 tsp. freshly grated nutmeg
1/4 tsp. cayenne
1/4 tsp. paprika
2 tsp. garlic powder
2 c. buttermilk
Oil for frying (you need enough to come about 1/3 of the way up the pot or 2 inches)
Kosher salt for sprinkling

For the brine: Combine all the ingredients for the brine except buttermilk in a small pot and heat over medium, dissolving all the salt and honey. Remove from heat and cool by adding ice cubes and stirring. In a large mixing bowl combine buttermilk and cooled seasoned water. Rinse chicken and pat dry. Divide all pieces of chicken between two large Ziplock bags. Pour half of buttermilk brine in each, close, and place in the refrigerator overnight (or up to 12 hours).
1-2 hours before you fry, rinse the chicken under cold water and pat dry. Let the chicken come to room temperature, half an hour to one and a half hours, on a parchment lined baking sheet covered with paper towels. Preheat oven to 350°.

Mix all of the ingredients for the coating together in a large bowl, transferring half to a second bowl. Fill a third bowl with the 2 cups of buttermilk. The easiest way to coat the chicken is to have a line set up: uncoated chicken, flour coating, buttermilk, 2nd bowl of flour coating, wax paper-lined baking sheet for the coated chicken.

Pour the oil into your pot. It should come at least two inches and no more than 1/3 of the way up the side of the pot. Turn the heat to low, clipping a frying/candy thermometer to the side of your pot.

Dredge each piece in the coating, dust off all excess, dip into the buttermilk, and then into the second bowl of coating, letting the second coating be clumpier, but still patting to get rid of excess that might fall off in the oil. Place coated chicken on the wax paper lined tray.

Turn the oil up to high and let it come to about 350° F. When it reaches temperature, very carefully place 4 pieces of chicken at a time in the hot oil and fry, adjusting the temperature as needed to maintain a frying temperature between 310° -325° F. Fry dark meat first, as it takes longer. Fry the chicken for about 13-20 minutes, moving the chicken gently (you don’t want to knock the coating off!) after the first five minutes to prevent sticking and burning on the bottom. Be careful to monitor your chicken, watching the oil temperature closely and not letting the chicken get too dark.

Remove chicken from the oil with a spider or slotted metal spoon when it is golden brown, and place it on a cooling rack over a paper towel lined baking sheet. Sprinkle with kosher salt. Check the internal temperature with an instant read thermometer. Fully cooked chicken will read 160 degrees and can be served then if desired. If the temperature is lower than that, it must be finished in the oven.

Fry the second batch and then place it on the rack. Place the rack in the oven for ten minutes. Check the internal temperature to make sure the chicken is cooked through, let rest 10 minutes, and serve hot. If all the chicken is cooked through and you want to keep it hot, you can hold it in a 250 degree oven.

Maple-Mustard Grilled Corn with Bacon

12 ears corn, husked
Olive oil for grilling
1/4 c. maple syrup
2 Tbsp. Dijon mustard
1 pinch allspice
6 slices bacon

Brush 12 husked ears with olive oil. Grill on medium-high until tender, about 20 minutes. Meanwhile, in a small bowl, combine 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and a pinch of allspice. Cook 6 slices of bacon until crisp, about 6 minutes; drain on paper towels. Finely chop bacon and set aside on a platter. During the last 3 minutes of grilling, baste corn with maple-mustard glaze. Roll corn in bacon. Serve immediately.