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
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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 have always been a huge fan of Mexican Fried Ice Cream. Done right it is absolutely heavenly but making it yourself isn’t all that much fun. I’m not a huge fan of frying anyway and since I’ve watched my mom make it and seen what a project it is, I  haven’t attempted it myself. Instead I simply order it in a restaurant where I can enjoy the end result without the mess.

Browsing my latest Taste of Home cookbook I found this fabulous recipe for Mexican Ice Cream. It looked delicious and since there was no frying involved I thought it would be worth a try. The coolest part is the recipe was created by Ben Phipps, a 10 year old boy!

Mexican Ice Cream

Ingredients 4 servings

2 c. vanilla ice cream

2/3 c. Frosted Flakes crushed

(recipe originally called for 1/2 c. but I added more to even out the sugar mixture & I’m very happy I did)

1/4 c. sugar

1 t. cinnamon

honey to drizzle

Place four 1/2 cup scoops of ice cream on waxed paper lined baking sheet. I let my ice cream get a little too soft before creating and it melted some but they still tasted great. Freeze for 1 hour or until firm

Crush frosted flakes in a bag.

Add cinnamon and sugar and shake to mix.

Add coating mixture to shallow baking dish.

Shape ice cream scoops into a ball and roll in coating.

Drizzle honey on top. Sundae toppings would also be a great addition such as hot fudge or strawberry sauce, whipped cream and a cherry on top!

Have fun and enjoy this easy alternative to Mexican Fried Ice Cream. You’ll be amazed that the taste is almost identical. I am definitely going to make it again as it is absolutely fabulous!

With all the wonderful recipes available at Duncan Hines, it wasn’t hard to find one to want make myself. I love carrot cake with cream cheese frosting so the Duncan Hines® Moist Deluxe® Decadent Carrot Cake mix really jumped out at me. Since I’d never made anything like this myself before I couldn’t wait to try these gorgeous Carrot Raisin Cupcakes out.

Ingredients

1 box Duncan Hines® Moist Deluxe® Decadent Carrot Cake
2 tablespoons flour
1 teaspoon baking powder
2 eggs
1 cup hot water (add carrot/raisin pouch and allow to stand 5 minutes)
1/4 cup vegetable oil
1/2 cup drained crushed pineapple (variation: 1/2 c. white chocolate or semi-sweet chocolate chips)
* 1 16oz container Duncan Hines® Creamy Home-Style Cream Cheese Frosting

Add carrot/raisin pouch to the 1 cup of water and allow to stand for a minimum of 5 minutes. In a mixing bowl, add cake mix, flour, baking powder, eggs, oil, drained pineapple, and carrot/raisin/water mixture.

Mix by hand until completely blended, approximately 50 strokes.

Pour batter into paper-lined cupcake pans 2/3 full. Bake cupcakes for 20 – 22 minutes or until tops spring back when lightly touched. Cool in pans for 15 minute on wire rack, then remove from pans and cool completely on rack before frosting.

My entire family went nuts for these cupcakes! I love the cake and cream cheese frosting combination but most of all I love the moist and flavorful carrot cake. Is it wrong that I think it feels a bit healthier than the usual cake? So much so I ate them two mornings in a row with my morning coffee. It was so scrumptious and they reminded me a bit of a a wonderful muffin and I used that excuse to justify eating them so early. They do have pineapple, raisins and carrots in them after all. How healthy, right?

They went so fast that I HAVE to make these again, and soon. They were all gone within 3 days, as scary as that is to admit.

How would you like to get your spring baking groove on with a little help from Duncan Hines? How about a fun spring baking basket to sweeten the mood?

{ Giveaway }

Duncan Hines would like to give one of my lucky readers a spring baking basket including assorted Duncan Hines products and baking accessories as shown in the picture above. This is a $50 value!

MAIN ENTRY: Browse the recipes at Duncan Hines and tell me something you’d love to try!

Want more entries? (How can you resist these scrumptious cupcakes?!) 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.

-Spring into Spring! Enter the Mr. Clean Giveaway at The Shopping Mama & tell me below!
-Become a fan/like Duncan Hines on Facebook
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-Follow my blog
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-Follow me on twitter and tweet about this giveaway (You can do this daily!)

Win a Duncan Hines Baking Basket ARV $50 & Carrot Raisin Cupcakes Recipe @babylovingmama @RealDuncanHines http://bit.ly/dciOjv #giveaway RT!

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

This contest will end on 5/17/10 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: I received a baking mix sample for the purpose of this review but no other type of compensation was received. This has no bearing on my completely honest review above. The opinions and experiences I’ve shared with these products are my own and yours may differ.

You may have already drooled over this bars I made during my Wilton UltraGold review. I received so many comments and requests for it that I’ve decided to make this recipe its own post. It is certainly worthy of it! This brownie topped with a cream cheese filling and cherry topping is absolutely scrumptious!

Brownie Layer

1 box fudge brownie mix (1 lb 2.3 oz size)

2/3 cup oil

1/4 cup water

2 eggs

Filling

2 pkgs (8oz) cream cheese, softened

1 container (1 lb) vanilla ready-to spread frosting

1 t. almond extract

Topping

1 can (21 oz.) cherry pie filling, chilled

Directions:

Heat oven to 350 degrees. Grease bottom only of 13×9 inch baking pan with shortening.

In large bowl combine brownie ingredients and stir until well blended. Pour into pan.

Bake 24 to 26 minutes or until toothpick inserted two inches from the edge comes out almost clean. Cool completely. (Approx. 30 minutes)

Beat filling ingredients in large bowl until smooth and spread over cooled brownies. Cover and refrigerate at least 2 hours or until set.

Spoon chilled cherry filling over top and cut into squares.

You can find this Cherry Topped Brownie Dessert recipe and more at Pillsbury.com.