Start Dad off with a beautiful card and gift. Research some great gift ideas to get something special for him. Then, really make Dad’s Father’s Day exceptional with some terrific recipes to treat his palate.
BREAKFAST/BRUNCH
STRAWBERRY PANCAKES
INGREDIENTS
o Boxed Pancake Mix
o Small Basket Fresh Strawberries: Wash, cut stems and cut in quarters the night before. Add ½ c. sugar on top and let the sugar create a sweet juice overnight.
o Homemade whipped cream* OR 1 container (12 oz.) thawed whipped topping
o Strawberry Syrup
o Butter
Make the fluffy pancakes according to the directions on the boxed pancake mix. Right before serving Dad, spoon the fresh strawberries and whipped cream on top of the buttered pancakes. Dad can add the syrup to his taste.
*Whipped Cream in 3 easy steps – 1 cup heavy cream makes about 16 oz whipped cream
1. Pour cold heavy cream in mixing bowl.
2. With standing mixer with whisk attachment or electric hand mixer, beat cream. Start slowly to prevent cream splashing all over. Increase speed so it goes as fast as possible without splashing. Using a hand whisk will take some ‘elbow grease’ and will take longer.
3. As cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. DO NOT OVER-BEAT – it in effect will become butter as it clumps and separates.
Add protein, such as turkey bacon or sausage to complete this breakfast.
SPANISH OMELET
prep time: 20 min | total time: 40 min | makes 6 servings; | recipe by: kraft
What You Need!
o 1 green pepper, chopped
o onion, chopped
o cloves garlic, minced
o 1/4 cup KRAFT Zesty Italian Dressing
o 1 lb. red potatoes (about 3), cooked, finely chopped
o 1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
o 6 eggs
o 1/2 cup milk
o oz. (1/4 lb.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
o 1/2 cup chopped cilantro
Make It!
HEAT oven to 350°F.
COOK peppers, onions and garlic in dressing in large ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham.
WHISK eggs and milk until well blended; pour over ham. Top with VELVEETA.
BAKE 20 min. or until center is set. Sprinkle with cilantro.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Special Extra
Serve topped with BREAKSTONE’S or KNUDSEN Sour Cream, or TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa.
Note:
If you don’t have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before using as directed. Remember that all parts of the skillet will be hot when removing it from the oven.
TEX-MEX MORNING SCRAMBLE
prep time: 10 min | total time: 25 min | makes 4 servings | recipe by: kraft
What You Need!
o 2 cups cholesterol-free egg product
o 1 cup BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
o 1 green pepper, chopped
o 1/2 cup chopped onions
o 1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
o 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
Make It!
BEAT egg product and cottage cheese with whisk until well blended; set aside.
COOK vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
ADD egg mixture and Cheddar; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve with cantaloupe slices or your favorite fruit.
MORNING SAUSAGE BAKE
prep time: 25 min | total time: 50 min | makes 8 servings | recipe by: kraft
What you need!
o 2 Tbsp. margarine
o 1 lb. mushrooms, finely chopped
o 1 cup plain dry bread crumbs
o 1 pkg. (16 oz.) frozen LOUIS RICH Turkey Sausage, thawed
o 1 medium red or green bell pepper, chopped
o 3 Tbsp. chopped fresh parsley
o 1/4 tsp. ground red pepper (cayenne)
o 2 cartons (8 oz. each) cholesterol-free egg product
Make It!
PREHEAT oven to 350°F. Melt margarine in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and moisture has evaporated. Remove from heat; stir in bread crumbs. Spoon into 13×9-inch baking dish sprayed with cooking spray; press firmly onto bottom of dish to form crust.
ADD turkey sausage to skillet; cook on medium heat 12 min. or until no longer pink, stirring frequently to break turkey sausage into small pieces. Remove from heat. Add bell peppers, parsley and ground red pepper; mix well. Spread over crust; cover evenly with egg product.
BAKE 25 min. or until center is set.Kraft
Kitchens Tips
To Halve
Prepare and bake as directed in 9-inch pie plate, cutting all ingredients in half. Makes 4 servings.
Substitute
Substitute 8 eggs, beaten, for the cholesterol-free egg product.
Serving Suggestion
Serve with your favorite cut-up fruit.
OVEN-BAKED FRENCH TOAST WITH CRANBERRY-MAPLE SAUCE
prep time: 15 min | total time: 1 hr 15 min | makes 9 servings | recipe by: kraft
What you need!
o 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
o 1/4 cup sugar
o 2 tsp. vanilla
o 1 tsp. ground cinnamon
o 4 eggs
o 2-1/2 cups milk
o 1 loaf (24 inches) French bread, ends trimmed, cut into 18 slices
o 2 cups fresh or thawed frozen cranberries, divided
o 1 cup maple-flavored or pancake syrup
o 2 Tbsp. sugar
Make It!
BEAT cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.
ARRANGE bread in greased 13×9-inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes.
Meanwhile, preheat oven to 350°F.
BAKE 40 to 45 minutes or until golden brown. Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining 1 cup cranberries and 2 Tbsp. sugar. Reduce heat to low; simmer 10 minutes, stirring occasionally. Cool slightly. Cut casserole into 9 pieces. Serve topped with the cranberry sauce.Kraft Kitchens Tips
Size It Up
Looking for something to serve at your next brunch? This French toast makes enough for 9 people.
Make-Ahead
Assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 minutes or until golden brown. Meanwhile, prepare cranberry sauce. Serve as directed.
DINNER
SPICY BARBEQUE SHRIMP
o 1/2 c Butter; or margarine
o 3/4 c BBQ Sauce
o 2 tb Lemon juice
o 2 lb Medium to large shrimp; unshelled
o 1/2 c Dry sherry
o Cayenne pepper to taste
o Black pepper
o Garlic powder
Turn on broiler and melt butter in a 13×9-inch broiler pan. Remove pan from oven and stir in BBQ sauce and lemon juice. Add shrimp and toss to coat. Spread out in pan. Sprinkle cayenne, black pepper, and garlic powder over the shrimp.
Broil five inches from the heat source for four minutes. Turn shrimp. Add sherry and broil for four minutes longer.
Makes 4-6 servings
STEAKHOUSE-STYLE GRILLED STEAK
prep time: 5 min | total time: 21 min | makes 4 servings | recipe by: kraft
What you need!
o 2 tsp. each brown sugar, garlic powder and onion powder
o 1 tsp. coarse ground black pepper
o 4 beef tenderloin steaks (6 oz. each)
o 1 Tbsp. oil
Make It!
PREHEAT grill to medium-high heat. Mix brown sugar and seasonings.
BRUSH steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.
GRILL 6 to 8 minutes on each side or until cooked through.
Kraft Kitchens Tips
Serving Suggestion
Grill assorted vegetables along with the steak. Then, add a crisp mixed green salad for a balanced meal.
Jazz It Up
Serve with A.1. Original Steak Sauce or BULL’S-EYE Original Barbecue Sauce.
LAMB CHOPS
INGREDIENTS
o 10 or 12 Lean lamb-rib chops
o Fresh bay leaves
o Roasted potato wedges
o Mixed green salad
o 1/3 cup Olive oil
o 1 tsp Crushed chilies
o 1 tsp Smoked paprika
o 1 tsp Dried oregano
o 2 cloves crushed Garlic
o Salt
o Freshly grounded black pepper
PREPARATION
1) Mix together olive oil, crushed chilies, smoked paprika, dried oregano, garlic, salt and black pepper to form the marinade.
2) Preheat the oven to 450°F.
3) Cut off any excess fat from the chops.
4) Lay the chops in a single row in a baking dish. Pour the marinade over.
5) Fit a bay leaf beneath each lamb chop and bake for 10-15 minutes, or until soft and nicely browned.
6) Serve hot with bread or rice.
GRILLED POTATOES
INGREDIENTS
o New red potatoes – 2 lb., small-sized
o Butter – 1/4 cup, melted
o Garlic – 2 cloves, minced
o Seasoned salt – 1 tbsp
PREPARATION
1) Prepare grill and turn on the heat
2) Slice potatoes in half.
3) Lay halved potatoes in disposable foil pan.
4) Mix butter, garlic and salt in a small bowl. Pour this over the potatoes.
5) Cover pan tightly with heavy duty foil.
6) Next, grill the potatoes 4-6″ above heat over medium high coals.
7) Cook the potatoes for about an hour or until you find them tender when pierced with fork. Stir potatoes occasionally and move pan around on grill while cooking to ensure uniform distribution of heat.
8) Serve warm with sauce.
TIP: To cook in oven, prepare potatoes as instructed above. Then bake them at 400°degrees for approximately an hour or until tender.
GRILLED CORN SALAD
prep time: 10 min | total time: 45 min | makes 16 servings, 1/2 cup each | recipe by: kraft
What You Need!
o 3/4 cup KRAFT Zesty Italian Dressing, divided
o 1/4 cup yellow mustard
o 4 ears corn on the cob, husks and silk removed
o 1/2 lb. fresh green beans, trimmed, quartered and cooked
o 1 jicama, peeled, cut into 1/2-inch cubes
o tomatoes, cut into wedges
o 1/2 cup chopped fresh basil
Make It!
MIX 1/4 cup dressing and mustard in shallow dish until well blended. Add corn; turn to evenly coat. Transfer corn to grill; reserve dressing mixture.
GRILL corn 15 to 20 min. or until tender, turning and brushing occasionally with reserved dressing mixture. Remove corn from grill; cool. Cut corn from cobs; place in large bowl.
ADD beans, jicama, tomatoes, basil and remaining dressing; mix well.
Kraft Kitchens Tips
Make Ahead
Prepare salad as directed but do not add basil. Refrigerate up to 24 hours. Toss with basil just before serving.
How to Remove Corn Kernels from the Cob
Cut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.
Substitute
For a flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard.
**From DiabeticLifestyle.com try this delicious recipe:**
ONION AND MUSHROOM GRILLED STEAK SALAD WITH FRESH CORN
INGREDIENTS
o 10 ounces (320 g) baby spinach leaves, washed and dried, about 6 cups
o red bell pepper, about 8 ounces (240 g), seeded and sliced thin
o pound (480 g) New York strip steak, cut 1 inch thick, all fat removed
o tablespoon olive oil
o sweet onion, such as Vidalia, sliced thin
o cloves garlic, minced
o ounces (240 g) portobello mushroom slices
o tablespoons balsamic vinegar
o tablespoons water
o tablespoon Dijon mustard
o teaspoon grated fresh ginger
o freshly ground pepper
o ears fresh corn, husked, silks removed
PREPARATION
1) Divide the spinach and red pepper between 4 large plates.
2) In a very hot large nonstick skillet or over a hot grill, cook the steak to desired degree of doneness, about 4 to 5 minutes per side for medium rare. Set aside and allow the meat to rest for at least 8 minutes before carving.
3) In the same skillet heat the oil and add the onion, garlic, and mushroom. Sauté until the onion and mushrooms are cooked through, 5 to 6 minutes. Add the vinegar, water, mustard, ginger and pepper to taste.
4) Cook the corn in lightly salted boiling water for 2 to 3 minutes. Drain. When the cobs are cool enough to handle, cut the kernels from the cobs.
5) To serve. Carve the steak into thin slices. Top the salad on each plate with 1/4 of the corn. Arrange the sliced steak on the corn and cover with onions and mushrooms. Drizzle with some of the liquid onion-mushroom cooking liquid.
(makes 4 servings)
Per serving: 335 calories (33% calories from fat), 31 g protein, 13 g total fat (3.7 g saturated fat), 28 g carbohydrates, 7 g dietary fiber, 64 mg cholesterol, 221 mg sodium, 1366 mg potassium
Diabetic exchanges: 3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)
DESSERT
**Try this delicious dessert from Diabetic Lifestyle.com:**
FRESH PINEAPPLE UPSIDE-DOWN POLENTA CAKE
(Reprinted from the Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D. and Frances Towner Giedt, Bantam Books)
INGREDIENTS
Pineapple layer
o tablespoon margarine
o tablespoon dark brown sugar*
o tablespoons dark rum or orange juice
o small fresh pineapple, peeled, cored, and cut into 9 rings
Polenta Cake Layer
o tablespoons milk
o teaspoon granulated sugar *
o 1/4-ounce package active dry yeast
o large eggs, separated
o tablespoons (60 g) fructose *, whirled in a food processor for 10 seconds
o teaspoons vanilla extract
o 2/3 cup (75g) instant polenta
o additional egg whites
* substitute 1/3 teaspoon saccharin or 1 1/4 packets acesulfame-K for the brown sugar and 10 packets of either saccharin or acesulfame-K for the fructose. This will not change the exchanges.
1) Preheat oven to 350°F (180°C, Gas Mark 4). Place margarine, dark brown sugar, and rum in the bottom of an 11-inch (28 cm) cast-iron skillet or cake pan. Place in the oven until margarine and sugar melt, about 8 minutes. Mix well.
2) Arrange the pineapple slices over the bottom of the skillet, cutting some in thirds to fill in the gaps between whole slices. Set aside.
3) In a small saucepan, warm milk. Remove from stove: add granulated sugar and yeast, stirring until yeast is dissolved.
4) In a large bowl, beat together egg yolks and fructose until mixture is a pale yellow. Add vanilla: mix well. Sift polenta into egg mixture, stirring constantly. Add yeast mixture and mix well.
5) Beat all 4 egg whites until they form stiff peaks. Stir a third of the egg whites into the polenta mixture. Carefully fold in the remaining egg whites. Pour batter over the pineapple layer and smooth top.
6) Bake for 25 to 30 minutes or until a toothpick inserted in the center come out clean. Cook cake on a rack for 5 minutes, then turn out, upside-down onto a serving plate.
(makes 12 servings)
Per serving: 94 calories (19% calories from fat), 2 g protein, 2 g total fat , 17 g carbohydrates, 0 dietary fiber, 36 mg cholesterol, 41 mg sodium, 95 mg potassium
Diabetic exchanges: 1 carbohydrate (bread/starch)
CHOCOLATE CAKE
INGREDIENTS
o 225 g Dark Semisweet Chocolate
o 140 g Butter
o 210 g Sugar
o 4 Eggs
o 4 heaping tbsp All-Purpose Flour
o 4 tbsp Unsweetened Cocoa Powder
o 1½ tsp Baking Powder
o 1 tsp Vanilla Extract
o 4 tbsp Sour Cream
For Frosting
o 2/3 cup Whipping Cream
o 260 g Semisweet Chocolate
DIRECTIONS
1) Preheat the oven to 350o F.
2) Grease a 10 inch cake tin.
3) Crush the dark semisweet chocolate into small pieces and melt it with butter over hot water (in a pan within a pan).
4) Meanwhile, beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract in a separate bowl.
5) Add the egg mixture to the melted butter and chocolate and add sour cream to it.
6) Bake for 40 to 50 minutes or until the time when wooden pick inserted in center comes out clean.
7) Cool the cake to room temperature, then place it in the refrigerator for at least 30 minutes.
8) As cake is cooling, prepare the frosting. Heat whipping cream in a sauce pan. Add finely chopped dark semisweet chocolate and stir until it turns smooth. Let the mixture cool until in thickens.
9) When cooled, cut the cake horizontally and remove the crusted surface on the top of the cake.
10) Use 1/3rd of the frosting in between the two layers. Pour the other 1/3rd on top of the cake while the last bit should be poured around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
CARROT CAKE
INGREDIENTS
o 2 cups Sugar
o 2 cups Flour
o 2 tsp Baking Soda
o 1 tsp Salt
o 3 tsp Cinnamon
o 1 ½ cups Vegetable Oil
o 4 Eggs
o 3 cups Carrot (grated)
o 1 cup Chopped Nuts (optional)
o 1 tsp Vanilla
Cream Cheese Icing (prepare while cake is cooling):
o One 8 ounce Softened Cream Cheese
o ¼ cup Softened Butter
o 2 tsp Vanilla
o 1 lb Powdered Sugar
PREPARATION
1) Preheat oven to 350o F.
2) In a bowl sift together the sugar, flour, soda, salt and cinnamon. Stir in the oil.
3) Add the eggs, one at a time, mixing well after each.
4) Add carrots, nuts, and vanilla to the above mixture and mix thoroughly.
5) Pour the mixture into a floured and greased 13 x 9 x 2 inch cake pan.
6) Bake in the oven for 30 minutes.
7) Cool in pan.
8) In the meantime, prepare the cream cheese icing by beating together cream cheese and butter until smooth. Blend in vanilla. Now, sift powdered sugar. Gradually beat together powdered sugar and mixture.
9) Spread the cream cheese icing over the cake.
DRINKS
FIFTY-FIFTY VODKA MARTINI RECIPE
4 parts vodka
4 parts dry vermouth
Cocktail olive
Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with olive.
IRISH MARTINI RECIPE
6 parts buffalo grass vodka
1 part dry vermouth
Irish whiskey
Lemon twist
Rinse a chilled cocktail glass with Irish whiskey. Combine vodka and vermouth in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with lemon twist.
ZIPPY MARTINI RECIPE
6 parts vodka
1 part dry vermouth
3 to 4 dashes Tabasco sauce
Pickled jalapeno pepper slice
Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with pepper slice.
ENJOY!!
