Recipes to Make Dad Happy...

The count down to Father's Day...just a few days away.  What's your plan for the day?  Maybe incorporating these Stout Beer Ice Cream Mini Floats will float his boat......

Stout Beer Ice Cream Mini Floats

Photos and recipes courtesy Pillsbury

Ingredients

1

 cup premium vanilla ice cream

1/2 

cup stout draught beer, such as Guiness or a chocolate stout

3 

tablespoons chocolate-flavor syrup

Directions:

Using small ice cream scoop {about 1 T each}, place 2 small scoops in each of 8 shot glasses.  Slowly pour about 1 T beer into each glass.

Drizzle each with about 1 tsp chocolate syrup.  Serve immediately with small spoons.

Chocolate Peanut Butter Cookie Pizza

Ingredients

Cookie Crust

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/4

cup unsweetened baking cocoa

1/4

cup semisweet chocolate chips, melted, cooled

Toppings

1

package (8 oz) cream cheese, softened

1/4

cup sugar

3

tablespoons creamy peanut butter

3

tablespoons milk

1

tablespoon sugar

1/4

cup hot fudge topping

1

cup frozen (thawed) whipped topping

12

miniature chocolate-covered peanut butter cup candies, unwrapped

3/4

teaspoon coarse sea salt, if desired

Heat oven to 350°F. Grease and flour 12-inch pizza pan. In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. With floured fingers, press dough evenly in bottom of pan to form crust.

Bake 14 to 16 minutes or until set but not firm. Cool on cooling rack 20 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Spread over cooled crust.

In small bowl, beat peanut butter, milk and sugar with whisk until smooth. Drizzle over filling from outside edge of filling to center of crust, using small spoon. In small microwavable bowl, microwave fudge topping uncovered on High about 20 seconds or until thin enough to drizzle. Drizzle over peanut butter.

Spoon 12 dollops of whipped topping around outside edge of crust. Place candies in dollops. Sprinkle with sea salt. Store covered in refrigerator.

Mixed Berry Cream Tart

Ingredients

2

cups sliced fresh strawberries

1/2

cup boiling water

1

box (4-serving size) sugar-free strawberry-flavored gelatin

3

pouches (1.5 oz each) Nature Valley™ roasted almond crunchy granola bars (from 8.9-oz box)

1

package (8 oz) fat-free cream cheese

1/4

cup sugar

1/4

teaspoon almond extract

1

cup fresh blueberries

1

cup fresh raspberries

Fat-free whipped topping, if desired

In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.

In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.

Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.

In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.

Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.

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