The kids and I made my husband, Greg and my dad a Father's Day dinner today. I love to cook gourmet dinners any chance I get and Greg loves to eat them so we get the best of both worlds! I got all of the recipes out of my favorite cookbook: Essential 3-ingredient, 4-ingredient, 5-ingredient cookbook. It is so hard to believe that such a simple cookbook can produce such great dishes, but we have proof of that today. Everyone left the table with a full stomach with some of the yummiest food I have ever tasted. The kids really did have a hand in cooking each item. Kaplyn made the salad and potato dish, Cameron and I made the chicken dish, I made the green bean dish and Cameron and Genin together made the dessert. These recipes were a first time try and all turned out delicious!! For anyone who wants to try them, here they are:

Green and White Salad



1 (16 oz) package frozen green peas, thawed, uncooked
1 head cauliflower, cute into bite size pieces
1 (8 oz) carton sour cream
1 envelope dry ranch-style salad dressing

In large bowl, combine peas and cauliflower. Combine sour cream and salad dressing. Toss with vegetables and chill.

Wine Chicken



6-8 boneless, skinless chicken breast halves
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of onion soup
1 cup white wine (I used White Zinfandel instead of white and it was awesome!!)

In skillet, brown chicken in a little bit of oil. Place in 9 x 13 inch baking dish. Combine soups and wine and pour over chicken. Bake uncovered at 325F for 35 minutes. Uncover and bake another 25 minutes.

Cheddar and Scallion Baked Potatoes



1 cup grated cheddar cheese
1/2 cup sour cream'
1/4 cup (1/2 stick) butter, softened
4 Tablespoons chopped green onions

Mix all ingredients and serve on baked potato.

Green Bean Amandine



2 (10 oz) packages frozen green beans, thawed
1/3 cup almonds, slivered
3 Tablespoons butter

Cook beans according to package directions and drain well, In small saucepan, saute almonds in melted butter. Stir almonds and butter into green beans. (I melted another 1/2 stick of butter onto this and stirred before serving)

Hawaiian Dream Cake



1 (18 oz) yellow cake mix
4 eggs
3/4 cup oil
1 teaspoon vanilla extract
1/2 (20 oz) can crushed pineapple with 1/2 juice

With mixer, beat all ingredients for 5 minutes. Pour into greased, floured 9x13 inch baking pan. Bake at 350F for 30-35 minutes or until cake test done with toothpick and cool.

**Coconut-Pineapple Icing
1/2 (20 oz) can crushed pineapple with juice
1/2 cup (1 stick) butter
1 (16 oz) box powdered sugar
1 (7 oz) can coconut
1/2 cup almonds, slivered, toasted

heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with knife. Pour hot icing over cake. (I forgot to buy the coconut for this icing recipe, but went ahead and prepared without it. So wonderful!!)

I also bought fresh tomato basil italian bread to serve :)

What a great dinner! For those who try any of the recipes, enjoy!