From slow-cooker ribs to a burger that will rival his all-time favorite, we have a recipe to suit every dad’s tastes.
On Father’s Day, the man of the house deserves all the love – and what better way to his heart than through his stomach?
You’ve probably decided on a gift, so now it’s time to think about a special Father’s Day dinner or dessert to serve. Dad’s heart will melt knowing his family spent time and effort making something delicious.
And even if you and the kids make a mess while you’re cooking, Cascade, Swiffer and Mr. Clean will make short work of grease and grime. Just put dirty dishes in the dishwasher with a Cascade Platinum ActionPac, scrub stuck-on spills and splatters from countertops and sinks with a Mr. Clean Magic Eraser , and clean the kitchen floor with a Swiffer WetJet. You’ll spend less time cleaning and more time celebrating with Dad.
In a medium frying pan, cook thin slices of bacon over medium-high heat for 5 to 7 minutes. With the kids’ help, combine 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, 1 tablespoon of white sugar and a pinch of salt in a large bowl. Make a well in the middle of this mixture and add 3 eggs, 2 tablespoons of melted butter and 1 cup of milk. Whisk until smooth.
Heat 2 tablespoons of butter and 1 teaspoon of vegetable oil in a large nonstick frying pan over medium heat. When the butter starts to turn frothy, pour in a ladleful of batter. Cook for a couple of minutes, or until tiny bubbles appear on the surface. Flip the pancakes and cook for another minute on the other side. Repeat until all the batter is used up. Stack the pancakes, drizzle with maple syrup, top with the crispy bacon and go make his morning.
Chop and fry an onion until translucent. Mix with 1 pound of ground beef or turkey (or a veggie version), 2 tablespoons of Worcestershire sauce, and salt and pepper to taste in a bowl. Shape into five patties – Dad gets two! Combine 1 tablespoon of chipotle paste, 5 tablespoons of ketchup and 2 tablespoons of mayonnaise in a bowl. Set aside.
Heat the grill to high, and cook burgers for a couple of minutes on each side. Top each with two slices of his favorite cheese (or add crumbles of bleu cheese if he prefers) and cook until melted. Remove from the heat. Toast hamburger buns for a few seconds. Then spread sauce on each bun, add lettuce, sliced tomato and a burger patty, and dig in!
Brown 5 cups of diced chicken in a little oil, and set aside. In the same pan, fry 2 chopped onions and 1½ cups of quartered mushrooms (older kids can cut these up). Add 3 tablespoons of flour, cook for 5 minutes and then add 2½ cups of chicken stock (the kids will like pouring it in). Bring to a boil, lower to a simmer, add 2 tablespoons of fresh rosemary and 2 tablespoons of fresh tarragon and cook for 10 minutes until thickened. Tip the mixture into a pie dish to cool.
Roll out ready-made puff pastry, saving some for the kids to make leaves, shapes or the letters to spell out “DAD” in dough. Top the pie with pastry, let the kids add their decorations, brush with an egg wash and bake at 350 F for 30 minutes. Serve with creamy mashed potatoes and veggies.
With the help of the kids, put about 3½ pounds of pork ribs, 4 tablespoons of barbecue sauce, 2 teaspoons of all-purpose seasoning, 2 bay leaves, 1 teaspoon of coriander seeds, 1 teaspoon of mustard seeds and 1 teaspoon of freshly ground pepper into your slow cooker. Top with enough water to cover the meat, and then cook on low for 8 to 9 hours or until very tender.
Preheat oven to 425 F. Very carefully transfer the ribs to a baking sheet, baste with plenty of barbecue sauce and cook for 20 to 30 minutes until they have crispy edges. Serve with sweet potato fries and coleslaw.
Preheat the oven to 350 F. Grease and line a large cake pan. Beat 1⅔ cups of light brown sugar, 3 eggs and 1¼ cups canola oil in a freestanding electric mixer with a paddle attachment. Slowly add 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, a pinch of salt, the zest of half an orange and a drop of vanilla extract. Beat until well mixed.
Stir in 2 cups of grated carrots and a big handful of walnuts. Pour into the cake pan, smooth and bake for 50 minutes, or until golden brown and sponge bounces back when touched. Cool in the tin for 5 minutes, and then turn out onto a wire cooling rack to cool completely.
Then make your cinnamon frosting! Beat 8 ounces of cream cheese, ¼ cup of butter, ¾ cup of sifted icing sugar and a large pinch of cinnamon until smooth. Cut the cake in half and spread a third of the icing between the layers, then top the cake with the rest. Get the kids to spell out “DAD” with broken-up walnut pieces, and sprinkle the whole cake with a little cinnamon. Serve and enjoy!