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Father’s Day Fun in the Kitchen

Don’t have a ton of cash to splurge on dad this weekend? Who says you have to drain your piggy bank buying an expensive electronic toy to make Father’s Day extra special? Kids who want to give dad something unique this Sunday only need to look as far as the kitchen for inspiration.

There isn’t a dad around who wouldn’t love to be gifted with a homemade meal on Father’s Day. What’s more, you can have fun in the process. Younger kids will need to get some help from mom or another adult, but in the end, the entire family can share in dad’s favorite meal: meat, potatoes and chocolate.

STEAK AND POTATOES ON A STICK

Ingredients:

3 pounds beef tenderloin or sirloin steak cut in 1 1/2 to 2-inch pieces

3 pounds red potatoes, quartered and boiled until barely fork tender

1 red onion, cut in 2-inch pieces

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup vegetable oil

1/3 cup balsamic vinegar

2 tablespoons chopped fresh rosemary leaves

2 tablespoons minced garlic

Metal skewers or wooden ones soaked in water

Directions:

Whisk together oil, vinegar, rosemary, garlic, salt and pepper together.

Place steak in a Ziploc bag. Pour 3/4 of the marinade over steak. Seal bag and refrigerate for up to 8 hours. Refrigerate remaining marinade in a separate container to be used for basting when grilling.

Thread steak, potatoes, onion and peppers on skewers.

Grill the kabobs, basting with remaining marinade as they cook.

SIMPLE SEVEN LAYER BARS

Ingredients:

1 1/2 cups unsalted butter (3 sticks), melted

4 1/2 cups graham cracker crumbs

2 (14-ounce) cans sweetened condensed milk

2 1/2 cups chocolate chips

2 1/2 cups butterscotch chips

1 1/2 cups chopped pecans

1 1/2 cups shredded coconut

Directions:

Preheat oven to 350 degrees.

Place butter in an 11 by 17-inch baking pan. Melt butter in oven. Remove pan from oven and carefully tilt pan to spread melted butter around.

Sprinkle graham cracker crumbs over melted butter. Pour sweetened condensed milk over the crumbs. Top with remaining ingredients.

Bake 25 minutes. Remove and cool.

Cut into bars and serve with vanilla ice cream.

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This entry was posted in Special Occasions by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.