Make Dad’s Day

  • Pin It
  • print
  • email to a friend
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

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

Filling:
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.

Read More From Desserts for Daddy.

Read More From Holidays and Entertaining.

Read More From Father's Day.

You May Also Like These Blogs:

You May Also Like These Recipes:

Leave a Comment

Reader Comments:

54321

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

54321

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

54321

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

54321

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

54321

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

54321

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

54321

The London Broil looks so delicious!

By Lauren @momhomeguide on June 13, 2013

54321

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

By Beth Istre on June 04, 2013

image
Paula Deen
Paula Deen
The Lady's Blog
The Queen of Southern Cuisine muses about her recipes, life and family. See Posts

Brooke Deen
Brooke Deen
Deen Mother
Advice on raising two boys (three counting Jamie). See Posts

Brandon Branch
Brandon Branch
Southern Style
Decorating Inspiration from Paula's Design Director. See Posts

Julia Sayers
Julia Sayers
Hot off the Press
Step behind the pages and let the Associate Editor of Cooking with Paula Deen fill you in on what goes into creating every issue. See Posts

Lisa Scarbrough
Lisa Scarbrough
Thrift Store Mommy
Mom on a dime advice from Paula's Digital Properties Manager. See Posts

Andrea Goto
Andrea Goto
Mom 2.0
Tips from a real-world mom with comedic tendencies. See Posts

Martha Lee
Martha Lee
Earth Mother
Practical, earth-conscious ways to live and parent in the 21st century. See Posts

Susan Greene a.k.a BUBBLES
Susan Greene a.k.a BUBBLES
Bubbles' Corner
Ideas and advice from a 21st Century young at heart Grandmother. See Posts

Cindy Edwards
Cindy Edwards
Southern Proper
Etiquette advice from a true Southern belle. See Posts

image

hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm