The way to his heart

Extra-special treats to start dad’s day deliciously

Quick Cinnamon Rolls Ingredients

• 4 tablespoons butter, melted, divided

Dough:

• 2 cups all-purpose flour, plus more as needed

• 2 tablespoons white sugar

• 2 teaspoons baking powder

• 1 teaspoon salt

• 3 tablespoons butter, softened

• ¾ cup milk

• 1 egg

Filling:

• ½ cup white sugar

• ½ cup brown sugar

• 1 tablespoon ground cinnamon Cream Cheese Frosting:

• 1 cup confectioners’ sugar

• 4 ounces cream cheese, softened

• ¼ cup butter, softened

• ½ teaspoon vanilla extract

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons of the melted butter.

2. To make the dough: Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands.

3. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.

4. Turn dough out onto a well-floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with remaining 2 tablespoons melted butter.

5. To make the filling: Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butterbrushed dough.

6. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.

7. Bake in the preheated oven until rolls are set, 20 to 25 minutes.

8. To make the frosting: Beat confectioners’ sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth.

9. Top hot cinnamon rolls with cream cheese frosting.

Spicy Chorizo Breakfast Burritos Ingredients

• ½ pound chorizo sausage

• cooking spray

• ½ cup chopped onion

• ½ cup chopped bell pepper

• ¼ cup chopped jalapeno pepper

• 6 large eggs

• 3 tablespoons milk

• 1 teaspoon salt

• 6 (7 inch) flour tortillas, warmed

• 1 cup shredded Cheddar cheese

Directions

1. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

2. While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.

3. Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.

4. Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

Mancakes Ingredients

• 8 ounces bacon, chopped

• ½ cup thinly sliced green onions

• 1 ¼ cups all-purpose flour

• ¾ cup cornmeal

• 1 tablespoon baking powder

• ¾ teaspoon salt

• 1 pinch ground black pepper

• 1 pinch cayenne pepper

• 1 1/3 cups milk

• 2 ounces sharp Cheddar cheese, grated

• 2 large eggs, beaten

• 2 tablespoons butter, melted

• 1 tablespoon white sugar

• 1 cup warm maple syrup, or to taste

• 1/8 teaspoon chipotle chile powder, or to taste

• 1 teaspoon vegetable oil

• 1 teaspoon butter

Directions

1. Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.

2. Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.

3. Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.

4. Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to plate and top with maple syrup.