Make Dad’s Day

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By Cooking with Paula Deen Magazine

Dad is in for a treat this Father’s Day! Make him a special dinner that will have him full of love and beaming with pride—and no tacky tie required! Serve up London Broil with Roasted Potatoes as the main course, and end with a wonderful peanut butter treat.

London Broil with Roasted Potatoes
Makes 4–6 servings

1/3 cup fresh orange juice
1/4 cup minced fresh rosemary
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds London broil
Easy Roasted Potatoes, recipe follows

1. In a large resealable plastic bag, combine orange juice, rosemary, olive oil, garlic, salt, and pepper. Add London broil; seal bag, and refrigerate at least 4 hours or up to 24 hours.
2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Remove meat from bag, discarding marinade.
3. Grill meat, covered with grill lid, for 7 to 8 minutes per side or until a thermometer inserted in thickest portion registers 135°. Let stand for 10 minutes before slicing across the grain. Serve with Easy Roasted Potatoes.

Easy Roasted Potatoes
Makes 4–6 servings

1 (3-pound) bag new potatoes, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
2. In a large bowl, combine potatoes, olive oil, salt, and pepper, tossing gently to coat. Spread in a single layer on prepared pan.
3. Bake for 20 to 25 minutes or until tender and browned. Serve immediately.

Peanut Butter Candy Cheesecake
Makes 1 (10-inch) cheesecake

1 1/2 cups crushed chocolate graham crackers
1/4 cup granulated sugar
5 tablespoons butter, melted

4 (8-ounce) packages cream cheese, softened
1 3/4 cups firmly packed brown sugar
1 cup creamy peanut butter
3 large eggs
2 egg yolks
1/2 cup heavy whipping cream
10 fun-size chocolate-covered crispy-crunchy peanut-buttery candy bars, chopped*
Garnish: chopped fun-size chocolate-covered crispy-crunchy peanut-buttery candy bars

1. To prepare crust: Preheat oven to 300°. In a small bowl, combine crushed graham crackers and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up sides of a 10-inch springform pan. Bake for 6 minutes.
2. To prepare filling: In a large bowl, beat cream cheese, brown sugar, and peanut butter at medium speed with a mixer until creamy. Add eggs and yolks, one at a time, beating just until combined after each addition. Stir in cream and crushed candy. Spoon batter into prepared crust.
3. Bake for 1 hour and 15 minutes. Turn oven off, and leave in oven with door closed for 1 hour. Remove from oven, and let cool completely. Cover and chill for at least 4 hours before serving. Garnish with chopped candy bars, if desired.

*We used Butterfinger.

For more recipes like these, click here to subscribe to Cooking with Paula Deen magazine.

Recipes and photography courtesy of Cooking with Paula Deen magazine and Hoffman Media.

Read More From Cooking with Paula Deen Magazine.

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Reader Comments:


Everything looks so good. I get tired of making the same old thing all the time. I guess from the looks of it I need spices and peanut oil. and that other costly oil. but Paula your going to be making my dinners from today on. love ya lots!!!!

By karen miller on February 27, 2014


Miss you lots Paula .. You always made my day watching you and your recipes!! Hope you'll be on again soon..

By Terrie Poore on July 11, 2013


I received Paula's newsletter and wanted to make the Small Batch Father's Day Cake. When I clicked on the link, for the recipe, I got Bobby's recipes instead. Could you please let me know how to get the cake in a can recipe as shown in the picture? Thank You very much

By Larene Grover on June 18, 2013


I seriously don't know what looks yummier the roast or the cheesecake...they both look sinfully delicious...can't wait to get started.....

By Donna on June 16, 2013


I would love for your boys to come up with a lighter version of the Peanut Butter Pie! The London broil and potatoes sound great too.

By abluefront on June 15, 2013


Paula, I love you , you have a wonderful personality( along with being a great cook). I also like all the butter you use. I hope to get to visit one of your restaurants some day.I try a lot of the recipes from your food show. You do have a wonderful family. i am going to make the cheesecake for Fathers Day. Cheesecakes are my favorite.

By sally overton on June 14, 2013


The London Broil looks so delicious!

By Lauren @momhomeguide on June 13, 2013


I have never tried one of. Paula Deens receipts that we didn't like!!

By Beth Istre on June 04, 2013

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm