Did daddy do dat?

Well you know next Sunday is Father's Day. And all of you fathers out there have to be a father of the day to your wonderful family, even if you are old and grey, like me. You know it is a rite of passage that you pass down to your sons and daughters, who want their husbands to be like their Father…isn't that funny how that works out. But, back to what I am writing about. On Father's day I get treated like a king (of sorts), I get breakfast in bed, anything I wish…well almost anything…I get to watch any kind of TV without worry about saying oh dad, not that again or anyone changing the channel. I get pampered and most of all loved. I think that is all any of us Fathers want anyway. We have 4 things that happen about a week out from Mother's Day, my wife's birthday and my birthday and then father's day. Our kids like that period of events…they all have to be attentive thru all of that…it is fun to see how they react on each day. Forget coming over for our birthday's now, just on Mother's Day and Father's day…I am sure that will change in the future. You know how can change in time…I remember my dad. He was a funny guy. He was always great at tricking you into believing him on a topic and then come back around to disagree with his original thought…that kept you on your toes a lot. I have a really strange sense of humor I can thank him for that...My kids and Wife are always scratching their heads about my directions of thought…it is fun to mess with their heads…oh I shouldn't write that down…I might blow my cover. My daughters inherited my sense of humor...when we get together it is a contest to see who make "Mom" laugh the most…my son chimes in once in a while, but it is a contest with my two daughters an me…I feel I am the one that wins, but they all start rolling their eyes when it gets too crazy…What a hoot. Not that my son doesn't have a sense of humor he throws out some real gems once in a while…He is more of a thinker…my daughters and I are like machine guns throwing out jabs or one-up-men-ship comments about anything that pops into our heads, about anything we talk about and so on and so on. So you have to ready for a comeback anytime… Well one thing about us Father's we aren't sent to school on how to do the dad thing, like mother's…we just think logically (oh will get in trouble for that one), about how things should work or how we should react at any situation. You know it is like never reading the instructions on how to put toys/or equipment or working on the car…it just comes natural, right guys? That is why we are balanced out by our wives, (now I am back in good graces with my wife again), If we make mistakes…they take out the trusty manual on "how to clean screw ups by your husband's" and read…wow is that a novel idea? Anyway…Dads are a special breed. That is why we are dads…We have that wicked charm that makes our wife squirm or shake their heads in wonderment. Our family loves us unconditionally even if we do mess up…they are always there for us…there dad's, (thanks for that). Here are some fantastic recipes for Dad's day…now get a hint here family…this is your part of this day…giving dad whatever wants to eat. (Remember within reason).

BEST BARBECUE WINGS

SERVINGS 30

METHOD Grill (gas or charcoal)

PREP 20 min.

COOK 20 min.

TOTAL 40 min.

Ingredients

• 1/2 cup finely chopped onion
  
• 3 teaspoons minced garlic
  
• 1/4 cup vegetable oil
  
• 1-1/2 cups ketchup
  
• 1/2 cup cider vinegar
  
• 1/3 cup packed brown sugar
  
• 1/3 cup Worcestershire sauce
  
• 2 teaspoons chili powder
  
• 1/2 teaspoon cayenne pepper
  
• 1/2 teaspoon ground cumin
  
• 1/8 teaspoon hot pepper sauce
  
• 1/4 cup cider vinegar
  
• 1/4 cup olive oil
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 30 frozen chicken wingettes, thawed
  

Directions

For barbecue sauce, in large saucepan, sauté onion and garlic in vegetable oil until tender. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer it uncovered, for about 8-10 minutes, stirring often. Remove from the heat; stir in pepper sauce. Set aside 2/3 cup for serving.
Coat the grill rack with cooking spray before starting the grill. In a large reseal able plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat.

PULL-APART BACON BREAD

SERVINGS 12

METHOD Baked

PREP 15 min.

COOK 25 min.

TOTAL 40 min.

Ingredients

• 12 bacon strips, diced
  
• 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  
• 2 cups (8 ounces) shredded mozzarella cheese
  
• 1 tablespoon Italian salad dressing mix
  
• 2 teaspoons olive oil
  
  

  Directions
  

  In a large skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove to paper towels to drain. Separate biscuits; cut each biscuit into quarters.
  In a large bowl, combine the cheese, dressing mix, oil and bacon. Place half of the biscuit pieces in a greased 10-in. fluted tube pan; sprinkle with half of the cheese mixture. Top with remaining biscuit pieces and cheese mixture.
  Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve immediately. Yield: 12 servings.
  

  
  

  SWEET 'N' SASSY MEATBALLS
  

  SERVINGS	52
  METHOD	Baked
  PREP	35 min.
  COOK	20 min.
  TOTAL	55 min.

  
  

  Ingredients
  

  • 2 eggs, lightly beaten
    
  • 2 tablespoons Worcestershire sauce
    
  • 2 tablespoons plus 1 cup chili sauce, divided
    
  • 1 cup soft whole wheat bread crumbs
    
  • 2 tablespoons dried minced onion
    
  • 1 teaspoon dried oregano
    
  • 3/4 teaspoon garlic powder
    
  • 1/2 teaspoon salt
    
  • 1/2 teaspoon pepper
    
  • 1 pound lean ground turkey
    
  • 1 pound Italian turkey sausage links, casings removed
    
  • 1/2 cup apricot preserves
    
    
    

  Directions
  

  In a large bowl, combine the eggs, Worcestershire sauce and 2 tablespoons chili sauce. Stir in the bread crumbs, onion, oregano, garlic powder, salt and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls.
  Place on a rack coated with cooking spray in a shallow baking pan. Bake at 375° for 15-20 minutes or until meat is no longer pink.
  

  In a large bowl, combine apricot preserves and remaining chili sauce. Add meatballs and toss gently. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes. Yield: about 4 dozen.
  

  
  

  Toasted Ravioli
  

  SERVINGS	2
  METHOD	Baked
  PREP	10 min.
  COOK	15 min.
  TOTAL	25 min.

  Ingredients
  

  • 8 frozen cheese ravioli
    
  • 2 tablespoons Italian salad dressing
    
  • 1 tablespoon seasoned bread crumbs
    
  • 1/2 cup marinara sauce, warmed
    
    

  Directions
  

  Cook ravioli according to package directions; drain. Place on a baking sheet coated with cooking spray. Brush tops with salad dressing; sprinkle with bread crumbs. Bake at 350° for 12-15 minutes or until golden brown. Serve with marinara sauce. Yield: 2 servings.
  

  
  

  Sausage Veggie Grill
  

  SERVINGS	4
  METHOD	Grill (gas or charcoal)
  PREP	10 min.
  COOK	25 min.
  TOTAL	35 min.

  Ingredients
  

  • 1 pound Italian sausage links, cut into 1/2-inch slices
    
  • 1 medium zucchini, cut into 1-inch slices
    
  • 1 medium yellow summer squash, cut into 1-inch slices
    
  • 1 medium sweet red pepper, sliced
    
  • 1 medium onion, cut into wedges
    
  • 1 cup quartered fresh mushrooms
    
  • 1/4 cup olive oil
    
  • 1 tablespoon dried oregano
    
  • 1 tablespoon dried parsley flakes
    
  • 1 teaspoon garlic salt
    
• 1 teaspoon paprika
  
  Directions
  

  In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.
  

  Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink and vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
  

  CHEESESTUFFED BURGERS
  

  SERVINGS 2
  

  METHOD Grill (gas or charcoal)
  

  PREP 10 min.
  

  COOK 15 min.
  

  TOTAL 25 min.
  

  Ingredients
  

  • 1 tablespoon finely chopped onion
    
  • 1 tablespoon ketchup
    
  • 1 teaspoon prepared mustard
    
  • 1/4 teaspoon salt
    
  • 1/8 teaspoon pepper
    
  • 1/2 pound lean ground beef
    
  • 1/4 cup finely shredded cheddar cheese
    
  • 2 hamburger buns, split
    
  • Lettuce leaves and tomato slices, optional
    
    
    

  Directions
  

  In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four thin patties. Sprinkle cheese over two patties; top with remaining patties and press edges firmly to seal.
  Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.
  

  LAZY MAN'S RIBS
  

  SERVINGS	4
  METHOD	Slow Cooker
  PREP	20 min.
  COOK	330 min.
  TOTAL	350 min.

  
  

  Ingredients
  

  • 2-1/2 pounds pork baby back ribs, cut into eight pieces
    
  • 2 teaspoons Cajun seasoning
    
  • 1 medium onion, sliced
    
  • 1 cup ketchup
    
  • 1/2 cup packed brown sugar
    
  • 1/3 cup orange juice
    
  • 1/3 cup cider vinegar
    
  • 1/4 cup molasses
    
  • 2 tablespoons Worcestershire sauce
    
  • 1 tablespoon barbecue sauce
    
  • 1 teaspoon stone-ground mustard
    
  • 1 teaspoon paprika
    
  • 1/2 teaspoon garlic powder
    
  • 1/2 teaspoon Liquid Smoke, optional
    
  • Dash salt
    
  • 5 teaspoons cornstarch
    
• 1 tablespoon water
  
  Directions
  

  Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender.
  Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Yield: 4 servings.
  
  

  
  Summer Celebration Ice Cream Cake
  

  SERVINGS: 9
  

  METHOD: Freezer
  

  TIME: Prep: 15 min. Bake: 20 min. + freezing
  

  
  

  Ingredients:
  

  • 1 cup sugar
    
  • 3 tablespoons butter, melted
    
  • 3 tablespoons orange yogurt
    
  • 1 egg
    
  • 1 teaspoon grated orange peel
    
  • 1 teaspoon vanilla extract
    
  • 3/4 cup all-purpose flour
    
  • 1/3 cup baking cocoa
    
  • 1 cup (6 ounces) semisweet chocolate chips
    
  • 1-3/4 quarts vanilla ice cream, softened
    
  • 4 to 6 squares (1 ounce each) semisweet chocolate
    
  • 1 tablespoon shortening
    
  • Mixed fresh berries
    

  Directions:
  

  Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips.
  Spread into prepared dish. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack.
  Spread ice cream over cake. Cover and freeze for 3 hours or until firm.
  Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate. Yield: 9 servings.
  

  
  

  DOUBLE-DRIZZLE PECAN COOKIES
  

  SERVINGS	42
  METHOD	Baked
  PREP	25 min.
  COOK	10 min.
  TOTAL	35 min.

  Ingredients
  

  • 1/2 cup butter, softened
    
  • 1-1/2 cups packed brown sugar
    
  • 1 egg
    
  • 1 teaspoon vanilla extract
    
  • 1-1/2 cups all-purpose flour
    
  • 1-1/2 teaspoons baking powder
    
  • 1/4 teaspoon salt
    
  • 1-1/4 cups chopped pecans, toasted
    
  • CARAMEL DRIZZLE:
    
  • 1/2 cup packed brown sugar
    
  • 1/4 cup heavy whipping cream
    
  • 1/2 cup confectioners' sugar
    
  • CHOCOLATE DRIZZLE:
    
  • 1 square (1 ounce) semisweet chocolate
    
  • 1 tablespoon butter
    
    Directions
    

  In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  In a small saucepan, bring brown sugar and cream to a boil. Remove from the heat; whisk in confectioners' sugar. Immediately drizzle over cookies.
  In a small microwave-safe bowl, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
  
  

• ….Well that is it! I am now a puddle of drool on my floor…I hope that didn't gross you out too much. I am so hungry right now…I am going down the kitchen and grab something to eat. Do you want to join me?