Father's Day Recipes

posted by 8 years ago

Gluten-Free French Toast

This recipe provided by Rudi's Gluten Free Bakery


12 slices Rudi’s Gluten-Free Bakery Original bread

1/2 cup butter, melted

3/4 cup brown sugar

1 tablespoon ground cinnamon

6 eggs

5 tablespoons pecans

1/2 cup milk


Coat a 9×13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish. Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange bread in two layers over brown sugar mixture. Beat eggs, milk, and salt in a bowl; pour over bread. Cover and refrigerate overnight. Preheat oven to 350° F (175° C). Add pecans and bake in the preheated oven until golden brown, about 30 minutes. (Yield: 4 Servings)

Grilled Sirloin Kebobs


5 garlic cloves, crushed

2 Tbs. fresh ginger, finely chopped

1/2 c. gluten free soy sauce

1/4 c. olive oil

1 Tbs. sugar

1 c. pineapple juice

1 tsp. black pepper

2 lbs. sirloin steak, cut into cubes


To prepare marinade, in a medium-size bowl whisk together garlic, ginger, soy sauce, olive oil, sugar, pineapple juice, and black pepper. To make kebobs, score the beef cubes by piercing each side several times with a sharp knife (this allows the marinade to penetrate). Add the beef to the bowl of marinade and stir to coat well. Marinate in the refrigerator overnight (or at least 8 hours), turning occasionally. When ready to grill, skewer the meat, place kabobs on the rack of an uncovered grill directly over medium heat. Grill the kebobs over medium heat for 4 to 7 minutes per side (medium rare). Remove the skewers and serve. (Serves: 6)

Pizza Bites

This recipe provided by Hilary's Eat Well


1 package Hilary's Original Veggie Bites

1 cup Tomato Basil Pasta Sauce

1 cup Daiya mozzarella shreds (or other cheese of your choice)

Various Toppings (chopped olives, red onions, green peppers, etc.)


Preheat oven to 400°F. Place frozen Hilary's Veggie Bites on a baking sheet and cook for 15 minutes, turning once. Remove from oven, and top each bite with a little pasta sauce, cheese, and toppings of your choice. Place back in the oven for 2 more minutes, or until cheese is bubbly. Serve immediately, because you won't be able to wait!

Artichoke Heart Dip

This recipe provided by Blue Diamond


1 (9 oz.) can of artichoke hearts

2 Tbs olive oil

1 large onion, chopped

1 (10oz.) bag frozen spinach - bit size pieces

1 cup dry white wine

4 oz. softened gluten-free cream cheese

2/3 cup shredded mozzarella

Dash of pepper

Blue Diamond Nut Thins


Cut up artichokes after draining them. In large pot, sauté onions in olive oil until translucent. Add spinach and artichokes and cook about 5 minutes. Add wine, then cream cheese. Placed in 1 quart dish, top with mozzarella bake in preheated oven at 350° for 5 minutes until brown and bubbly. Makes 30 servings. Serve with Blue Diamond Nut Thins.

Rice, Broccoli 'n Cheese Cups

This recipe provided by Minute® Rice


1 c. Minute® White Rice, uncooked

1 c. chicken broth

1 1/2 (10 oz.) packages frozen chopped broccoli, thawed, drained*

2/3 c. shredded Cheddar cheese

1/4 c. gluten free Ranch salad dressing

2 eggs, lightly beaten


Preheat oven to 350°F. Prepare rice according to package directions, substituting chicken broth for water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.
Spoon mixture evenly into 8 greased muffin cups. Bake 20 minutes or until lightly browned.
* Or substitute 1 cup fresh chopped broccoli, cooked. For party appetizers, use greased mini muffin tins and bake 10 to 12 minutes or until lightly browned.

Garlic Fry Bread

This recipe provided by Namaste Foods


2 ¾ cups Namaste Pizza Crust Mix

1 cup warm water

1 ½ tsp olive oil

1 Tbs fresh minced garlic

½ to 1 cup parmesan cheese, grated fine (optional)


Combine warm water, garlic and olive oil with 2 ¾ cups of dry mix. Beat with an electric mixer for 3 minutes on high speed. Form dough and divide into 10-12 balls and flatten out to 1/8 to ¼ inch thick. Heat oil in frying pan or skillet to about 350° F to 375° F. Oil should be about ¼ to ½ inch deep. Lay 2-3 dough rounds in oil and fry until golden, then flip and fry until other side is golden. Frying process will take no more than 2-3 minutes per side. Remove fry breads from pan and drain on paper towels. Let cool 1-2 minutes. Sprinkle with salt to taste and Parmesan cheese, if desired. Serve warm.

Oatmeal Chocolate Chip Cookies

This recipe provided by Bakery On Main


1 cup unsalted butter, at room temperature, for dairy free use Earth Balance vegan buttery sticks

¾ cup light brown cane sugar, packed

½ cup granulated cane sugar

1 large egg

1 Tbs. gluten free vanilla extract

2 cups gluten free flour (all purpose)

2 packets of Bakery On Main traditional instant oatmeal

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt or ¾ tsp. regular table salt

3 cups semisweet chocolate chips, use Enjoy Life chocolate morsels for dairy free, allergen free


Preheat the oven to 325°F. Cover cookie sheet(s) with parchment paper or slightly grease. Beat together the butter and sugars until smooth. Add the egg, and vanilla one at a time. Mix together the flour, oats, baking powder, baking soda, and salt. Add butter mixture to dry ingredients. Mix until everything is thoroughly incorporated. Stir in the chocolate chips. Scoop the dough onto the prepared baking sheets, leaving about 1 ½ “ - 2” between cookies. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown, with slightly darker edges. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool. (Yield depends on size of cookies. Smaller cookies can get 36-40 cookies per batch.)

Easy Gluten Free Ice Cream Sandwiches


1 package Namaste Foods-Chocolate Cake Mix

1/2 cup butter, softened

1 tsp. gluten free vanilla extract

2 eggs

1/2 cup semisweet chocolate chips

1/2 cup butterscotch chips

1/2 gallon gluten free vanilla ice cream, softened


Preheat oven to 350° F and spray baking sheets with cooking spray or use parchment paper. In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks. Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

Alicia's White Punch

This recipe provided by Tito's® Handmade Vodka


8 oz Tito's Handmade Vodka

2 oz elderflower liqueur

8 oz peach juice or nectar

4 oz pineapple juice

4 oz apple cider

8 oz soda water

Handful of frozen fruit (peaches, strawberries, raspberries)


Combine ingredients. Serve in a bowl over ice or in a pitcher.

tags:  father's day recipes, kabobs, tito's, riviana, minute rice
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