Finding the perfect menu for Father’s Day can take some time but I’ve got some fabulous recipe ideas courtesy of Mrs. Butterworth’s, French’s Mustard, Frank’s Redhot Sauce and Duncan Hines. Here is a meal I planned out using their recipes and products. Hope they give you some inspiration!

Breakfast

HAWAIIAN FRENCH TOAST

Serves 2

INGREDIENTS

1 tablespoon, BUTTER

2 EGGS, beaten

1 teaspoon, CINNAMON

4-8, HAWAIIAN SWEET ROLS, cut in half

1/2 cup, MRS. BUTTERWORTH’S SUGAR FREE SYRUP, warm

THE STEPS

1: Heat butter in a large pan over medium-high heat.

2: In a large bowl mix eggs and cinnamon.

3: Dunk rolls into mixture and coat thoroughly.

4: Cook bread until golden brown on both sides about 3-5 minutes each side.

5: Warm your syrup in the microwave and pour over toast.

Appetizer

BUFFALO CHICKEN WINGS

Prep Time: 10 min. Cook Time: 20 min.

Makes-6 to 8 servings

2 1/2-lbs. chicken wing pieces

¾ cup FRANK’S® REDHOT® Buffalo Wings Sauce

1. BAKE wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 min. until crispy, turning once.

2. TOSS wings in Buffalo Wing Sauce to coat.

Tip: You may substitute 1/2 cup FRANK’S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce.

Alternate Cooking Directions: Deep-fry at 375°F for 10 min.

Broil 6-inches from heat 15 to 20 min., turning once.

Grill over medium heat 20 to 25 min., turning often.

Dinner

FRENCH’S® ZESTY ONION BURGERS

Prep Time: 10 min. Cook Time: 10 min.

Makes 4 servings

1 lb. ground beef

3 tbsp. FRENCH’S® Worcestershire Sauce

1 1/3 cups FRENCH’S® French Fried Onions

1/2 tsp. garlic salt

1/4 tsp. ground black pepper

4 hamburger rolls

FRENCH’S® Classic Yellow® Mustard or FRENCH’S® Honey Mustard

1. MIX beef, Worcestershire, 2/3 cup French Fried Onions and seasonings. Form into 4 burgers.

2. GRILL burgers over high heat until juices run clear (160ºF internal temperature).

3. SQUEEZE mustard on top of burgers and sprinkle with remaining onions. Serve on rolls.

CLASSIC BAKED BEANS

Prep Time: 10 min. Cook Time: 25 min.

Makes 8 to 10 servings

2 strips bacon, finely chopped

1 large bell pepper, chopped

1 small onion, chopped

3 cans (16 oz. each) pork and beans

½ cup French’s® Classic Worcestershire Sauce

½ cup French’s® Classic Yellow® Mustard or French’s® Spicy Brown Mustard

½ cup brown sugar

1. Combine bacon, pepper and onion in large microwave-safe bowl. Cover loosely. Microwave on high for 5 min. until bacon is partially cooked.

2. Stir in remaining ingredients. Microwave, uncovered, on high for 20 min. until heated through and mixture is slightly thickened; stirring twice.

3. Garnish as desired.

Picnic Tip: Prepare beans as directed. Place in heavy duty disposable foil pan. Cover tightly.

Heat on the grill

Conventional Oven Directions: Sauté bacon and vegetables until bacon is cooked; transfer to casserole. Stir in remaining ingredients. Bake at 400°F for 45 to 50 min., stirring occasionally.

BAKED SWEET POTATO FRIES

Serves 2

INGREDIENTS

1 teaspoon, CINNAMON

1 tablespoon, MRS.BUTTERWORTH’S ORIGINAL SYRUP

1 SWEET POTATO, washed and cut lengthwise into fry-like pieces

THE STEPS

1. Preheat toaster oven or oven to 400 degrees.

2: In a medium bowl, add cinnamon and syrup. Mix together.

3. Mix in the sweet potato fries and coat.

4. Lay the fries on a baking tray or tin foil. Bake until cooked through.

5. Serve with a side of warm syrup for dipping.

DESSERT

CHUNKY BROWNIE COOKIES

The name says it all! Bake these cookies with our Duncan Hines Dark Fudge and Chocolate Chunks Brownie Mix.

Ingredients

· 1 pkg Duncan Hines® Dark Fudge and Chocolate Chunks Brownie Mix

· 1 large egg

· 2 tbsp water

· 1/3 cup vegetable oil

Baking Instructions

1. Preheat oven to 375 ºF. Grease cookie sheet.

2. Combine brownie mix, egg, water and oil in large bowl. Stir until blended and soft dough forms. Drop by level measuring tablespoons about 2-inches apart onto greased cookie sheet.

3. Bake at 375 ºF for 7 to 8 minutes or until cookies are set in center. Do not overbake. Cool 1 minute before removing to cooling rack. Cool completely before serving.

4. Variation: Add one of the following to the dough before baking: 3/4 cup peanut butter chips, butterscotch chips, vanilla chips or pecan pieces. If desired, frost cooked cookies with your favorite Duncan Hines® Creamy Home-Style Frosting.

{ Giveaway }

I have the following coupons to give to one of my readers to use while trying out some of these recipes yourself!

• Mrs. Butterworth’s Free Syrup (up to $3.99) expires 3/31/11
• Duncan Hines Product (up to $3.99) expires 12/31/11
• Save $1 on French’s or Frank’s Redhot products expires 2/28/11 (two)
  

MAIN ENTRY: Tell me which of these recipes you’d be most interested in trying!

Want more entries? (Of course!) After answering my question do any of the following and leave a comment telling me what you did. Each is worth one entry unless otherwise noted. Your comment is your entry so please leave the appropriate number of comments for each extra entry.

-Tell me your food plans for Father’s Day
-Follow my blog publicly
-Subscribe to my feed in a reader or by email
-Like Baby Loving Mama on Facebook
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Win free product coupons from Mrs. Butterworth’s & Duncan Hines & Father’s Day Recipe Ideas @babylovingmama http://bit.ly/bOyuQQ #giveaway

-Add my button to your blog
-Blog about this contest and link back here  (3 entries)

This contest will end on 6/30/10 at 11:59 pm CST. U.S.  residents only. The winner will be drawn via random.org. The winner will have 72 hours to respond to winning notification email before I draw another winner or do a live giveaway.

Disclosure: I received coupons of the same product being given away and was not influenced by any type of monetary compensation. The opinions and experiences I’ve shared with these products are my own and yours may differ.

I’ll admit that this isn’t exactly a recipe but mostly just an easy, quick solution for either taco leftovers or a fun way to put a spin on a taco salad. Tacos in a Bag, also known as Walking Tacos, works great for any situation where clean up or sitting down to eat might be difficult. Because all of the ingredients are added to a bag of tortilla chips, only a fork is required to enjoy. I’ve seen them used for local sidewalk sales, camping and even Relay for Life.  It is also a fun for kids to make their own!

I had left over taco ingredients so I made one recently for something different.

Ingredients

• individual sized bags of Doritos (or other favorite type)
• taco meat
• cheese
• lettuce
• tomatoes
• sour cream
• salsa or taco sauce
• green onion (optional)
• olives (optional)

Crush your bag of tortilla chips so that you have bite size pieces.

Next add taco meat and cheese

throw in some lettuce

tomatoes and sour cream

and top it off with salsa (my personal favorite) or taco sauce. It is important to add one of these to keep it from being dry and to make it more like a taco salad.

Add a fork and enjoy! Simply throw the bag away when you are finished.  Yummy!

Have you ever made Tacos in a Bag? When have they come in handy for you?

If you are looking for some great new recipe ideas for Lent, Easter and after Passover then check out all these great recipe options!

Van de Kamp’s® and Mrs. Paul’s® Seafood make life easier for those observing Lent by offering creative meal ideas that cater to dietary needs and combat the perpetual challenge of creating fresh ideas in the kitchen. Celebrity chef, cookbook author and radio/TV personality Kevin Roberts has created a series of delicious snack and meal ideas that ensure easy preparation and nutritious dishes that the whole family can enjoy.

Try these no-fuss recipes as a great way to get kids “hooked” on fish:

FISH STICKS IN A BLANKET

Yields 4 Blankets

Ingredients:

8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked

4 Taco-sized Flour Tortillas

4 pieces, Cheddar Cheese (or use your favorite)

4 tablespoons ketchup

Directions: Bake the fish sticks according to package. Heat up the tortillas so they’re nice and toasty. Add 1 cheese slice in the center of each tortilla. Spread the ketchup around tortilla, add 2 fish sticks on top of the cheese, fold and roll the tortilla around the fish stick.

CRUNCHY FISH STICKS OVER MAC & CHEESE

Serves 2

Ingredients:

4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked & chopped

1 box, Macaroni & Cheese (use your favorite)

1 tablespoon, milk

1 tablespoon, butter

1 tablespoon ketchup

1 small tomato, diced

Directions: Bake the fish sticks according to package. Boil the macaroni until desired doneness. Strain and move to large mixing bowl. Mix cheese sauce, milk, butter, ketchup and tomatoes with the macaroni. Chop up Fish Sticks. In 2 bowls, evenly divide the macaroni and cheese, then top with the chopped fish sticks.

ZESTY FISH STICK CRESCENT ROLLS

Yields 4 Rolls

Ingredients:

4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks

1 can refrigerated Crescent Rolls

4 teaspoons mustard

1 tablespoon butter, melted in microwave

Directions: Preheat oven to 375 degrees. Separate the crescent roll dough into 4 pieces. Place a fish stick on the wide end of each roll. Add a teaspoon of mustard to each fish stick. Roll up the fish sticks so most of the fish stick is covered in the dough. Brush the dough with the melted butter. Place on a baking sheet and bake for 15 minutes or until golden brown.

SWEET & SALTY FISH STICK LETTUCE CUPS

Yields 4 Lettuce Cups

Ingredients:

8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked and chopped

4 Iceberg Lettuce Leaves, use ones that are more cupped shaped

2 tablespoons honey

2 tablespoons soy sauce

Directions: Bake the fish sticks according to package or until heated through and crispy. Wash the Iceberg lettuce leaves and pat dry. In a medium mixing bowl, add the honey and soy sauce. Mix together and then add the fish sticks. Coat well. Fill the lettuce cups with the fish stick filling.

FISH STICK TACOS WITH AN AVOCADO CREAM

Yields 4 Tacos

Ingredients:

8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked

1 avocado, peeled and mashed until creamy

4 teaspoons sour cream

1 tablespoon lemon juice

4 corn tortillas

1 cup shredded cheese blend, use your favorite

1 cup cabbage, shredded

Directions: Bake fish sticks at 425 degrees for 12-15 minutes until heated through and crispy. In a bowl, mix avocado, sour cream and lemon juice until creamy. Heat up tortillas, spread the avocado cream in the center, then add cheese, 2 fish sticks and then top with cabbage.

FISH STICK SANDWICH WITH SPICY KETCHUP

Serves 2

Ingredients:

6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked

4 slices of bread or bun, use your favorite

1 tablespoon hot sauce

1 tablespoon ketchup

2 slices Cheddar cheese

1 small tomato, sliced

Directions: Bake the fish sticks according to package or until heated through and crispy. Toast the bread slices. In a small bowl, mix the hot sauce and ketchup together. Spread equally on the bread slices. Now build your sandwiches. Add the 3 fish sticks, cheese and tomato slices. Plate and serve.

FISH STICK MELTS

Yields 2 Melts

Ingredients:

6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked

2 slices of bread (use your favorite)

1 tablespoon mayonnaise

1 tablespoon relish

2 slices Jack cheese

Directions: Bake the fish sticks according to package or until heated through and crispy. Keep toaster on. Lay bread slices flat. Mix the mayonnaise and relish together and spread evenly onto both slices. Add 3 fish sticks to each slice, line up side by side. Lay a piece of cheese over each set of fish sticks. Bake until bread is crispy and cheese is melted.

Quick and Crunchy Easter Dishes

This Easter, impress guests with quick and crunchy Easter snack and meal ideas from America’s favorite pickle, Vlasic® Pickles. Entertain with ease and spend less time in the kitchen and more time with family and friends. The secret weapon in all of these recipes is the crunch and unique flavor of Vlasic pickles in every bite.

You can always add that perfect crunch to any sandwich or burger by adding a Vlasic pickle on the side or as a topper, but if you want to get a little more creative, check out these innovative ideas from celebrity chef Kevin Roberts to ensure that this year’s Easter celebration is the best it can be. Kevin, a.k.a. “The Food Dude,” is author of Munchies and Kissing in The Kitchen, media personality, executive chef and owner of three successful restaurants, and was most recently seen as a finalist on the Food Network’s The Next Food Network Star.

CREAMY EGG SALAD ON ENDIVE

Serves 4-6

Ingredients:

1 carton Eggs, hard-boiled and chopped

1/2 cup, Mayonnaise

1/2 cup, Dill Vlasic Pickles, chopped

SALT and PEPPER to taste

1 Endive, cleaned and end cut off, peel leaves apart

Vlasic Dill Pickle Spears, for garnish

Instructions: Boil eggs until hard. Cool, de-shell and add yolk and whites to mixing bowl. Chop in bowl. Add mayonnaise, chopped pickles, salt and pepper and mix well. Stuff egg mixture into the endive leaves, plate and garnish with pickle spears.

EGG SALAD MELTS

Serves 4-8

Ingredients:

1 carton Eggs, hard-boiled and chopped

1/2 cup Mayonnaise

1/2 cup, Dill Vlasic pickles, chopped, for mix and garnish

SALT and PEPPER to taste

1 package Bagels, halved

4 slices Cheddar Cheese

Instructions: Boil eggs until hard. Cool, de-shell and add yolk and whites to mixing bowl. Chop in bowl. Add mayonnaise, chopped pickles, salt and pepper and mix well.

Toast bagel halves, add egg mixture on top, add cheese slice and bake in oven until cheese is melted.

CRAB STUFFED DEVILED EGGS

Serves 6

Ingredients:

1 carton eggs, hard-cooked

2 (6 ounce) cans crab meat

1/2 cup mayonnaise

1/2 teaspoon cumin

1/2 teaspoon paprika

1 teaspoon pepper

1/2 teaspoon sale

1 Vlasic® Baby Dill or Sweet Gherkin pickle, thin sliced, 1 inch long

Instructions: Cool eggs first, then cut in half lengthwise and remove yolks, keeping whites intact. In a large bowl mash the yolks and crab meat. Mix the mayonnaise, cumin, paprika, pepper and salt. Make sure all ingredients are nice and blended. Stuff mixture into egg whites covering entire top. Place thin slice of pickle on top of each egg mixture.

WHEN PASSOVER IS OVER…

Enjoy Custom Created Post-Passover Dishes from the Lender’s Bagel Kitchen

Break Passover with one of America’s beloved breakfast foods: bagels! Of course bagels aren’t just for breakfast though! Quench that craving for doughy goodness with a tropical twist on the ever-popular Post-Passover pizza meal or get extra creative with a brisket bagel sandwich.

Lender’s Tropical Pizza

Serves 6

Created by Food Expert and Multicultural Cooking Network Host Carla Crudup.

Ingredients:

3 pre-sliced Lender’s Whole Grain or Wheat bagels (6 halves)
6 tablespoons spaghetti or pizza sauce
3/4 cup pineapple chunks, drained and sliced
2 cups shredded part-skim mozzarella cheese
1/4 cup mushrooms, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup scallions, finely sliced
1/2 cup teriyaki chicken, finely chopped (see recipe below)

Instructions: Preheat oven to broil. Place bagels on foil-lined baking sheet. Spread spaghetti sauce on bagels. Slice each pineapple chunk twice to make slices. Place pineapple slices on each bagel to cover most of surface area. Save a few slices for the top. Top each bagel with cheese, pineapple, mushrooms, bell peppers, scallions and teriyaki chicken.

For Teriyaki Chicken, place 2 skinless chicken breast fillets in a Ziploc plastic bag , pour ½ cup light teriyaki sauce and 2 tablespoons pineapple juice over chicken, and marinade for 30 minutes. Drain marinade from chicken fillets and place on baking sheet. Bake at 400 degrees for approximately 20 minutes or until done. Remove from oven and let cool at least 10 minutes before chopping.

Place on oven rack in the middle of the oven and broil for 2 to 5 minutes or until cheese is bubbly and slightly brown.

SWEET & SOUR BRISKET BAGEL SANDWICHES

Serves 4

Created by cookbook author, media personality, restaurateur and finalist on The Next Food Network Star Chef Kevin Roberts.

Ingredients:

1 pound Brisket, sliced

1/2 cup, Sweet & Sour sauce, use your favorite

4 Plain Lender’s Bagels, toasted

Instructions: Warm the brisket and sweet and sour sauce in a pan. Toast bagels, lay flat and pile on the brisket. Make sandwich and plate!

{ Giveaway }

I have a free product coupon from each of these companies for TWO of my lucky readers. Each winner will receive a free Van de Kamp’s or Mrs. Paul’s (depending upon region of winner), Vlasic Pickles and Lender’s Bagel coupon.

MAIN ENTRY: Tell me which of the recipes above you would most like to try!

Want more entries? (Don’t even try to deny it!) After answering my question do any of the following and leave a comment telling me what you did. Each is worth one entry unless otherwise noted. Your comment is your entry so please leave the appropriate number of comments for each extra entry.

-Become a fan of Baby Loving Mama on Facebook
-Follow my blog publicly
-Subscribe to my feed in a reader or by email
-Follow me on twitter and tweet about this giveaway

Win free product coupons: Mrs. Paul’s/Van de Kamp’s, Vlasic & Lender’s & get recipes! @babylovingmama http://bit.ly/c4NW1i #giveaway PLS RT!

-Add my current button to your blog
-Add my Spring into Spring event button to your blog
-Blog about this contest and link back here (3 entries)

This contest will end on 4/13/10 at 11:59 pm CST. U.S. residents only. The winner will be drawn via random.org and will have 72 hours to respond to winning notification email before I draw another winner or do a live giveaway.

Disclosure: No type of compensation was received for this post.  I simply thought my readers would enjoy some new recipes and a giveaway.

Ingredients

2 lbs ground beef

1 pkg (6 oz) Stove Top Stuffing for chicken

1 – 1/4 cup water

2 eggs

Instructions

Preheat oven to  400ºF.   Line two baking pans (15x10x1-inch) with foil. Spray with cooking spray.

Mix ingredients until blended. Shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.

Place meatballs into each prepared pan. Bake 16 to 18 min. or until done (160ºF).

Tips

Because this recipe makes 32 rather large meatballs, freeze half this batch to be used for later use. Be sure to leave them loosely packed in a freezer bag and flat so they freeze separately. Then thaw overnight for a super fast dinner solution.

This recipe came from Kraft Foods Kitchens and I love it because it so easy and it makes enough for two meals! Trust me, these meatballs are quite large , very filling and really extend 2 lbs of hamburger. I have seen some people complain that they wish their was more flavor and others will say it has tons of flavor. Feel free to add some extra spices your family enjoys to taste.

You can see this recipe along with other great complimentary recipes for a Tomato-Basil Cream Sauce and Creamy Brown Gravy.

I had originally submitted this to the Food for 5 blog, created by Cat from 3 Kids and Us last fall.  I thought with it being football playoff season it was fitting to publish it specifically for my readers.

My mom deserves all the credit for this recipe that has been a family favorite since I was little. Enjoy!

Marinated Baked Chicken Wings

• 1 cup soy sauce
• 1 cup water
• 1/4 cup oil
• 1/4 cup pineapple juice
• 1/4 cup brown sugar
• 1 teaspoon ginger
• 1 teaspoon garlic salt
• uncooked chicken wings (approximately 16 regular)

Mix all ingredients together & marinate overnight. Bake at 375 degrees for 40-45 minutes turning once halfway through cooking time.

Tips:

• You can use the juice from a can of pineapple instead of actual pineapple juice.
• I marinate them in a gallon sized freezer bag and periodically move the wings around.
• You can use frozen chicken wings if desired or double the recipe but you may have to adjust the cooking time.
• I recommend basting them in the juices when you turn them over.