Father’s Day is just around the corner and the kids and I
have started to plan a super fun day for the whole family.
We started off by digging out some
summer toys. Our favourites are
badminton, bocce ball, volleyball and sidewalk chalk. The kids made a list of things we
are going to need to pick up for the Father’s Day celebration. It read:
4 bottles of bubbles
A new basketball
Water balloons
Lots of candy
Water balloons, oh my! Hopefully it is a warm day. I’m not too sure about the candy part because
we are making a fabulous dessert, but it did make me laugh when I read it.
The day before Father’s Day we are
going to be marinating pork tenderloin with 1 package of Old El Paso Taco seasoning, the juice and zest of
one lime ¼ cup water and 1 Tbsp of oil. I made this a week ago and my husband really
liked it.
On the menu is grilled pork
tenderloin, homemade guacamole and chips, grilled corn on the cob and Mexican rice(brown rice, salsa, shredded
cheddar cheese, green olives and peppers)
When it rolls around to
dinnertime
on the big day the kid’s thought they should send Dad outside for an
hour so we
can get the food ready. I thought that was a great idea as long as he
does not come inside to check out what is smelling so good.
For dessert we have come up with
something my husband is going to love.
Take a look at this!
Doesn’t it look yummy?
It’s a Rhubarb dessert with Pillsbury cinnamon
rolls on top.
Here’s how I made it.
Preheat oven to 375 degrees F
Place 8 cups of rhubarb cut in 1" pieces into a 9" X 13" pan
In a medium sized pot add and whisk together the following:
1 cup white sugar
1 cup brown sugar
2 tbsp +1 tsp cornstarch
1 tsp cinnamon
2 cups water
Cook
over medium heat until the mixture becomes clear and thickens. Remove
the pot from heat and stir in 2 tsp vanilla extract. Pour evenly over
prepared rhubarb.
Bake for 40 minutes.
After
35 minutes open 1 can of original Pillsbury cinnamon rolls. Cut each
roll into quarters and press down and flatten to 1/2 original
thickness. At the 40 minute mark place the cut up cinnamon roll pieces
on to of the hot rhubarb mixture. Bake for an additional 20 minutes
keeping an eye on the cinnamon rolls to make sure they don't burn.
Remove
after 1 hour and let cool for 1/2 hour. Once cooled, place the small
container of cinnamon roll icing in the microwave for 20 seconds to make
it pourable. Drizzle the icing evenly over top the cinnamon roll
pieces.
Spoon into bowls and enjoy!
Tips:
Make sure the dessert has cooled for 1/2 hour before pouring icing or
the icing will not stick to the cinnamon rolls. If you use the larger
"Grands" Pillsbury cinnamon rolls you may need to increase cooking
times.
You can also make this dessert with a combination of rhubarb, strawberries, apples or peaches.
Try adding the zest of a lemon or an orange to the cooked sugar mixture.