10 Indulgent Recipes Dad will Love for Father’s Day!

10 Indulgent Recipes Dad will Love for Father’s Day!

10 Indulgent Recipes Dad will Love for Father's Day!

This weekend is Father’s Day and in our house that means all the indulgent recipes my husband keeps asking for are fair game. Make this Father’s Day weekend one your husband/dad will LOVE with these 15 indulgent recipes he will go crazy for. Sorry summer salads, you’re getting the weekend off. 😉

  1. Truffle Mousse Burger – Heck yes, indulgent and GORGEOUS, he will love this special, crazy delicious burger. Truffle Mousse Burgers made at home with delicious truffle mousse, mushrooms and pepper crusted beef patties, this is the perfect indulgent burger for your summer cookout, graduation or Father's Day.
  2. Ultimate Cinnamon Roll Pound Cake – Can you imagine his face if he came downstairs for breakfast and saw this amazing breakfast waiting for him? Tender, Rich Cinnamon Roll Pound Cake drenched in Cinnamon Swirl Icing. Easy to make, addicting to eat and perfect for your morning cup of coffee!
  3. Cinnamon Roll Pancakes – In case he’s more of the fluffy pancake loving type, these cinnamon roll pancakes (my husband’s favorite!) Cinnamon-Rolls
  4. Buckeye Brownie Cookies – I think most dad’s would agree a perfect flavor combination of peanut butter and chocolate is heavenly. Plus these cookies look hard to make but they’re actually SUPER easy. Crispy, chewy, rich Buckeye Brownie Cookies topped with a sweetened peanut butter topping and semisweet chocolate is the perfect chocolate peanut butter combo!
  5. Banana Split Ice Cream Burger – Look it is pretty official most dads love burgers. Make dad that awesome Truffle Mousse Burger above, then finish the meal off with this amazing Ice Cream Burger! Banana Split Ice Cream Burger with homemade Klondike bar patty, banana cupcake bun, pineapple "cheese" and strawberry "ketchup." A showstopper.
  6. Pat’s Philly Cheesesteak Copycat – Let’s get back to some amazing savory options, like this fantastic Philly Cheesesteak Sandwiches. They’re 100% Dad approved (I should know, I have had at least 10 dads eat them and not a single one said “yech!” 😉 The undisputed king of cheese steak subs, the magic is in the technique of Pat's famous Cheese Steak.
  7. Cast Iron Ribeye with Chimichurri Sauce – Dad = Steak right? You’re not going to get him to fire up the grill on his special day right? This ribeye is made in your cast iron grill (the way most high end steakhouses make steak btw and finished with a garlicky-spicy chimichurri sauce! Steak Chimichurri H
  8. Easy Braised Short Ribs – I make these for my husband every year for his birthday and I’ve been told they’re better than any short ribs you’d order in a restaurant. Plus, they don’t cost $32.00 a plate! Easy Braised Short Ribs are my shortcut way to enjoy crazy tender oven braised short ribs without the hour of prep they'd normally need.
  9. Oven Baked Creamy Cheese Polenta – Make those delicious short ribs above and serve them with this equally easy creamy polenta. And no polenta burns from bubbling molten polenta because they are safely in the oven. Win win. If your husband/father is a sucker for a specific kind of cheese, go ahead and substitute it in here (my husband loves a SUPER sharp cheddar so I always use an aged sharp English cheddar).Oven Baked Creamy Cheese Polenta made with just four ingredients and none of the danger associated with boiling, bubbling hot polenta on the stove you have to keep stirring!
  10. Garlic Brown Sugar Pork Loin – Not feeling beefy? This recipe is the top recipe on the site and is sweet and garlicky and pork. Oh…and easy! Just 6 ingredients and less than an hour are all that separate you from this awesome caramelized Brown Sugar Garlic Pork and roasted vegetables.

Have a fantastic Father’s Day weekend everyone! We’re going to be enjoying the Truffle Mousse Burger, Sweet Potato Fries, Cole Slaw and for dessert, Chocolate Chip Cookie Pie and Oreo Cookie Pie if you want to dine with us virtually!


About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi, I made the Garlic Brown Sugar Pork Loin and it didn’t look like yours and had no flavor. I’m not sure what I did wrong as I followed the recipe. It didn’t turn brown and crisp up and while the meat was tender and juicy, and cooked to 150 degrees, it tasted like underdone meat with NO flavor. I never have success cooking pork and was hoping this recipe would be just the one to use from now on. Any suggestions???

    1. So the meat and the veggies were both cooked through but the brown sugar and garlic didn’t add a ton of flavor? Did it all run off the pork? You may want to experiment with a flatter cut? For me the topping stuck on pretty well and it was flavorful enough a relative with more mild taste buds (read: older, hates salt) thought it was too strong for her.