Father's Day Meals

Breakfast: Blueberry Coffee Cake, Sausage, Eggs, Orange juice, and a Latte.

Blueberry Coffee Cake- :-)
Crumb Topping
1/2 cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Coffee Cake
2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)

Vanilla Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.

In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.

Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.

In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Lunch: Cheesy Artichoke Triangles, Little Smokies, Buffalo Chicken wings, Fruit Salad, Carrot and Celery Sticks.

Cheesy Artichoke Triangles-:-)

2 pkg refrigerated crescent rolls
2 (80z) pkg. cream cheese, softened
1 cup shredded Parmesan cheese, divided
2 eggs
2 tsp. Lemon Pepper, divided
1 can (14oz.) artichokes, drained, chopped
1 galic clove, pressed
2 tomatoes, sliced
2 Tbsp. fresh parsley (I used 1 Tbsp. dried)

Preheat oven to 375'. Unroll one package of crescent rolls across one end of bar pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Seal perforations and press up sides to form crust. Bake 10-12 min. or until light golden brown.

Meanwhile, microwave cream cheese on High 1 minute or until softened; whisk until smooth. Add 1/2 cup Parmesan cheese to bowl. Add eggs, and 1 tsp. of lemon pepper seasoning; blend well. Drain artichokes and chop (I used my food chopper). Add artichokes and garlic, pressed, to cheese mixture; mix well.

Spread artichoke mixture evenly over partially baked crust. Thinly slice tomatoes and arrange over filling. Snip parsley into bowl, add remaining Parmesan cheese and lemon pepper; mix well. Sprinkle cheese mixture evenly over filling.

Bake 25-30 minutes or until golden brown and set. Cool 10 minutes. Cut into squares; cut each sqaure in half diagonally to yeild 24 triangles.

Dinner: Salmon Cakes, NY steak, Garlic mashed potatoes, Corn on the cob, Fruit salad, and Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie-:-)

1 cup Creamy Peanut Butter, plus 2 tablespoons, divided
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz.) jar Hot Fudge Spoonable Ice Cream Topping, divided

Directions:
BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Salmon Cakes-:-) 1. In a medium nonstick skillet, heat 1 Tbsp. veg. oil over med-high. Add 1 medium onion, finely chopped, and season with 1 tsp. salt and 1/4 tsp. pepper. Cook until onion is tender, 3 minutes. Transfer to a bowl and let cool. Stir in 1/4 cup plain dried breadcrumbs, 1 egg, 1 tsp. lemon zest, and 3 Tbsp. lemon juice. Gently fold in three flaked 6-ounce poached salmon (recipie follows).

2. Season 1/2 cup plain dried breadcrumbs with salt and pepper. Divide salmon mixture into 8 portions and dredge in breadcrumbs. Form into 3/4 inch-thick cakes, patting crumbs to adhere.

3. In a medium skillet, heat 1 Tbsp. oil over medium. In two batches, cook salmon cakes until golden brown, 3 to 5 minutes per side, adding 1 Tbsp. oil for second batch. Serve with dipping sauce.

Poached Salmon-

1. In a large deep straight-sided skillet or heavy pot, combine 2 carrots (cut in 1 in. pieces), 1 celery stalk (cut in 1 in. pieces), 1 small onion (peeled and halved), 1/2 lemon thinly sliced, 1-1/2 tsp. salt, and 6 cups of water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.

2. Season salmon with salt and gently lower into simmering liquid. Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 min (longer for thick fillets). Using a wide slotted spatula, remove salmon from liquid.