••••HAPPY FATHER'S DAY⛳️🏏⚽️🍺⚾️🚴🍻!!••••

(Source: Pinterest & Father's Day 2017 & 123Rfcom  & hallmark.com & saying images & happy father's day)

••••HAPPY FATHER'S DAY!!

 

  

  

  

 

 

••••FATHER'S DAY TIPS⛳️🏏⚾️🚴⚽️😎!!••••

(Source: AMP-Dailey News, Pinterest, eWellness expert & AMP Sheknows & securepay)

••••FATHER'S DAY TIPS!!

 

 

 

   

 

  

••••DAD'S QUICK BAGEL OMELETTE SANDWICH🍳🐖🧀🍅🐷🍞🥐🥚🍔!!••••

(Source:  tasteofhome.com Andrew Nodolski,Williamstown, New Jersey)

••••DAD'S QUICK BAGEL OMELETTE 

••••SANDWICH!!  SO QUICK AND EASY!!

 

TOTAL TIME: Prep/Total Time: 20 min.

MAKES:4 servings

Ingredients

• 1/4 cup finely chopped onion
• 1 tablespoon butter
• 4 eggs
• 1/4 cup chopped tomato
• 1/8 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 4 slices Jones Dairy Farm Canadian Bacon
• 4 plain bagels, split
• 4 slices process American cheese

 

Directions

1. In a large skillet, saute onion in butter until tender. Whisk the eggs, tomato, salt and pepper sauce. Add egg mixture to skillet (mixture should set immediately at edges).
2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cook until eggs are set. Meanwhile, heat bacon in the microwave and toast bagels if desired.
3. Layer bagel bottoms with cheese. Cut omelet into fourths and serve on bagels with bacon. Yield: 4 servings.  

Originally published as Dad's Quick Bagel Omelet Sandwich in Taste of Home

Nutritional Facts

1 each: 391 calories, 15g fat (7g saturated fat), 246mg cholesterol, 1097mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 23g protein.

••••CHERRY BARBECUE SAUCE🍒🌰🐄🍅🐮🍮!!••••

(Source: tasteofhome.com & Ilene Harrington, Nipoma, California)

••••CHERRY BARBECUE SAUCE🍒!!••••

 

TOTAL TIME: Prep/Total Time: 30 min.

MAKES:18 servings

Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
• 1 cup ketchup
• 2/3 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground mustard
• 1/2 teaspoon pepper
• 1/8 teaspoon Liquid Smoke, optional

 

Directions

1. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.Yield: about 3-1/2 cups.  

Originally published as Cherry Barbecue Sauce in Backyard Living May/June 2006, p64

Nutritional Facts

3 tablespoons: 74 calories, 2g fat (1g saturated fat), 3mg cholesterol, 184mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 1g protein. 

••••SKILLET MACARONI AND CHEESE🧀🥛🥘🍶!!••••

(Source:  tasteofhome.com & photos also & Ann Bowers, Rockport, Texas)

••••SKILLET MACARONI AND CHEESE!!

••••YUM!!

 

TOTAL TIME: Prep/Total Time: 25 min.

MAKES:4 servings

Ingredients

• 2 cups uncooked elbow macaroni (about 8 ounces)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed

 

Directions

1. Cook macaroni according to the package directions; drain.
2. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat; stir in cheese until melted.
3. Add macaroni. Heat through, stirring constantly.Yield: 4 servings.  

Originally published as Skillet Mac & Cheese in Simple & Delicious September/October 2008, p14

Nutritional Facts

1-1/2 cups: 600 calories, 37g fat (23g saturated fat), 144mg cholesterol, 1185mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 23g protein.

••••ZESTY MARINATED SHRIMP🍤🍮🌰🥘🌿🦐!!••••

(Source: tasteofhome.com & photos also & Mary Jane Guest, Alamosa, Colorado)

••••ZESTY MARINATED 🍤 SHRIMP!!

 

TOTAL TIME: Prep: 10 min. + chilling

MAKES:54 servings

Ingredients

• 12 lemon or lime slices
• 1/2 cup thinly sliced red onion
• 1 tablespoon minced fresh parsley
• 1/2 cup canola oil
• 1/2 cup lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon dill weed
• 1/8 teaspoon hot pepper sauce
• 2 pounds peeled and deveined cooked shrimp (26-30 per pound)

 

Directions

1. Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving. Yield: about 4-1/2 dozen. 

Originally published as Zesty Marinated Shrimp in Country Woman Christmas Annual 2001, p21

Nutritional Facts

1 shrimp: 28 calories, 1g fat (0 saturated fat), 26mg cholesterol, 36mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.

 

••••LEMON SUPREME PIE🍋🧀🍰🍚!!••••

(Source: tasteofhome.com & photos also, Jana Beckman, Wamego, Kansas)

••••LEMON SUPREME PIE🍋!!

••••THIS LOOKS AMAZING!!

 

TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + chilling

MAKES:8 servings

Ingredients

• Pastry for deep-dish pie (9 inches)
• LEMON FILLING:
• 1-1/4 cups granulated sugar, divided
• 6 tablespoons cornstarch
• 1/2 teaspoon salt
• 1-1/4 cups water
• 2 tablespoons butter
• 2 teaspoons grated lemon peel
• 4 to 5 drops yellow food coloring, optional
• 1/2 cup lemon juice
• CREAM CHEESE FILLING:
• 11 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1-1/2 cups whipped topping, thawed
• 1 tablespoon lemon juice
• Additional frozen whipped topping, optional 

 

Directions

1. On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
2. Preheat oven to 425°. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
3. For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour. 
4. For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell; top with lemon filling. Refrigerate overnight. 
5. If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving. Yield: 8 servings.  

Originally published as Lemon Supreme Pie in Taste of Home June/July 1998, p25

Nutritional Facts

1 slice: 735 calories, 42g fat (26g saturated fat), 107mg cholesterol, 604mg sodium, 84g carbohydrate (48g sugars, 1g fiber), 7g protein.