As Father’s Day approaches this week, I can’t help but think about my dad. Especially now, this will be my first Father’s Day since his passing just two months ago. Not only will it be Father’s Day, but, it would have been his 87th birthday.
My dad was the “Jack” of all trades. He was a mechanic, handyman, yardman, fisherman, nursemaid, kept a clean house, and loved to cook. In his years after my mother had passed, dad lacked the sensibility that my mother had in regard to what types of dishes complimented each other and what quanities of food to prepare. Our last meal that dad prepared for us was his typical fanfare. He invited four of us for dinner and he prepared; baked fish, barbecued chicken, stir fry shrimp pasta and vegetables, chicken enchiladas, corn on the cob, salad, and french bread. He could have fed the entire clan. Of course, the four of us did not put a dent in dad’s intercontinental buffet.
Still, there are a few recipes that dad really loved and we all remember fondly, so, following dad’s lead, I will give you a hodgepodge of recipes that really are tasty.
Dad Favorite Reese’s Peanut Butter Chocolate Cake
Devil’s Food Cake Mix
6 Reese’s Peanut Butter Cups
One large container Cool Whip
Prepare one package of Devil’s Food Cake Mix as directed.
Using 3 peanut butter cups, melt slightly in microwave in a microwave safe bowl. Mix 1/2 cup of thawed cool whip with the softened peanut butter cups. Frost the top of the first layer of cake with this mixture. Place second cake layer on top of this mixture. If needed, secure cake layers together with cake pics or toothpicks. Frost entire layered cake with remaining coolwhip. Cube remaining Reese’s Peanut Butter Cups or crumble them topping the top and sides of frosted cake. Keep refrigerated until ready to serve.
Dad’s Cheese Stuffed Jalapenos
12 jalapeno chilies
3 ozs cream cheese (softened)
2 cups sharp cheddar cheese (shredded 2)
Slice jalapenos in half, remove seeds, rise and drain leaving stem attached.
Beat cream cheese until fluffy.
Beat in 1 cup of the shredded Cheddar cheese.
Stuff each pepper with part of mixture. Top each with remaining ceddar cheese and sprinkle with paprika.
Arrange on baking sheet lined with aluminum foil. Bake at 350 degrees for 10 minutes, or until cheese melts and is slightly browned on top.
Delicious served with Jalapeno Jelly.
Dad’s Favorite Salad
1 (3 ounce) package ramen noodles, crushed
3/4 cup blanched slivered almonds
2 (16 ounce) packages shredded coleslaw mix (may use 1 and 1/2 bag)
1 bunch green onions, chopped
1/2 cup white sugar
1/3 cup vegetable oil
1/2 cup rice vinegar
1 tablespoon soy sauce
Place slightly crushed ramen noodles and almonds on a cookie sheet and toast lightly in a 350 degree oven for 6-8 minutes until lightly browned. Cool.
Place cabbage and green onion in a large bowl. Mix remaining ingredients in a small dish and mix throughly. When ready to serve salad, mix, cabbage with toasted noodles, almonds and toss with dressing. Raw slivered carrotts, raw diced broccoli, or shelled edamame soy beans may be added.
Dad loved cooking, loved his family and he loved gatherings where he enjoyed both. We will gather this weekend at my brother and sister-in-laws house to celebrate birthdays and father’s day. No doubt, there will be plenty of food, including cabbage salad and maybe chocolate cake. We will laugh, we will love, we will eat, and we will always remember dad.
About the Author
Debbie Williams is the author of Recipes that Remember, a recipe blog dedicated to her mother who passed away from Alzheimer's disease in 2010. Learn more »