GONE FISHING MOCHA PIE

*Father's Day Collection- 1 pkg ( 3 oz ) cream cheese, softened 1/3 cup hot fudge ice cream topping 1 chocolate crumb crust ( 9 inches ) 2 pkg ( 2.8 oz each ) mocha mousse mix 1-1/2 cups whipped topping, divided 1 piece black shoestring licorice ( about 8 inches ) 1 gummy worm *In a small bowl, beat cream cheese and hot fudge topping; drop by tablespoonfuls over crust and carefully spread. Prepare mousse mix according to package directions; fold in 1 cup whipped topping. Spread over cream cheese mixture. Chill for 20 minutes. *Place remaining whipped topping in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "Gone Fishing" on pie. Insert a medium star pastry tip into bag; pipe topping around edges of pie. Position licorice on pie in the shape of a fish-hook; add gummy worm. YIELD: 6-8 servings. (Source: Taste of Home Mom's Best & photos)

Angler's Delight

*Father's Day Collection- 6 frozen haddock or cod fillets ( 6oz each ) 1/2 cup lime juice 1/2 cup all-purpose flour 2 TB taco seasoning 1/2 tsp ground cumin 1/4 tsp cayenne pepper 3 TB canola oil *In a large resealable plastic bag, combine fish and lime juice; seal bag and turn to coat. Let stand for 15 minutes. In a shallow dish, combine the flour, taco seasoning, cumin and cayenne. Drain fillets, coat with flour mixture. *In a large skillet, cook fillets in oil over medium-high heat for 6-8 minutes on each side or until fish flakes easily with a fork. YIELD: 6 servings. (Source: Taste of Home Mom's Best. & Photos also)

BAIT AND TACKLE SALAD

*Father's Day Collection-2 cups grape or cherry tomatoes 2 small zucchini, coarsely chopped 2 small yellow summer squash, coarsely chopped 2 TB minced fresh cilantro 5 TB white wine vinegar 3 TB sugar 1 tsp Dijon mustard 1/4 tsp salt 1/8 tsp pepper 2 TB olive oil *In a large bowl, combine tomatoes, zucchini, yellow squash and cilantro. In a blender, combine vinegar, sugar, mustard, salt and pepper. While processing, gradually add oil. Drizzle over vegtables; toss to coat. Cover and refrigerate for at 20 minutes. Yield: 6 servings. (Source: Taste of Home Mom's Best -Photo also)

Cane Pole Corn Muffins

*Father's Day Collection- 1 pkg (8-1/2 oz) corn bread/muffin mix 1/2 cup shredded cheddar cheese 1 jalapeno pepper, seeded and chopped 1 TB minced chives 6 pieces fresh chives 6 pretzel sticks 3/4 cup minature fish-shaped crackers 1/3 cup spreadable chive and onion cream cheese *Prepare corn bread batter according to package directions for muffins; stir in the cheddar cheese, jalapeno and minced chives. Fill greased muffin cups three-fourths full. Bake at 400 degrees for 14-16 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely.* For fishing poles, tie one end of a piece of chive to each pretzel stick and other end to a fish cracker. Spread muffin tops with cream cheese. Insert a fishing pole into each muffin. Place on a serving platter. Sprinkle remaining fish crackers on platter. YIELD: 6 muffins. (Source: Taste of Home Mom's Best & photo)

STEAK GRILLING TIP

*Let steaks sit at room temperature 30 minutes before grilling. The interior of the meat will cook quicker, which decreases the chance of over-cooking the exterior.

POMEGRANATE LAMB CHOPS

*Father's Day Collection-Perfect for grilling-lamb sometimes called "lollipop chops" they are perfect for picking up with your fingers. 8 (5 oz) loin Lamb chops about 1 inch thick, or 1 Lamb rack, Frenched (8 chops each) Marinade: 1 1/2 cups pomegranate juice 2 TB extra-virgin olive oil 4 garlic cloves 2 teaspoons dried Rosemary, crushed 1/2 teaspoon coarse salt *Place chops in shallow nonreactive pan or zip-top plastic bag. *Combine all marinade ingredients in a small bowl. Pour over chops. Refrigerate 2-4 hours, turning the meat at least once. *Remove chops from refrigerator and drain marinade into a saucepan. Boil marinade vigorously over high heat for several minutes.* Heat grill.* Place chops on grill grate and cook, uncovered,  over high heat 1 1/2 -2 minutes per side. Move chops to medium heat, turning them again, and continue grilling about 1 minute per side for medium rare. Rotate a half turn each time for crisscross grill marks. *Serve chops with the reduced marinade sauce drizzled over the top.Serves 4 (Source: Cheryl and Bill Jamison-100 Grilling Recipes You Can't Live Without -Photo also)