Many will be preparing something special for the “man of the house” on Father’s Day. Many like steak. Those of you who prefer a home-cooked meal may want to try this recipe.

Prime rib is offered bone-in or boneless at most grocery stores. If you choose the bone-in version, it will add flavor and be easier to cook. When purchasing prime rib at the meat market, ask for a standing rib roast, as that is the way it is listed in the meat case.

Prime Rib

Many will be preparing something special for the “man of the house” on Father’s Day. Many like steak. Those of you who prefer a home-cooked meal may want to try this recipe.

Prime rib is offered bone-in or boneless at most grocery stores. If you choose the bone-in version, it will add flavor and be easier to cook. When purchasing prime rib at the meat market, ask for a standing rib roast, as that is the way it is listed in the meat case.

Ingredients

1 10- to 12-pound prime rib with bone-in

1/2 cup mustard

3 teaspoons oil

2 tablespoons soy sauce

1 teaspoon ginger

1/2 teaspoon pepper

3 to 4 garlic cloves

Instructions

Spread all ingredients over the top of the prime rib. Sprinkle with parsley. Bake 2 1/2 to 3 hours at 350 degrees for rare.

Note: If you are using a meat thermometer, the meat should register 115 degrees for rare, 120 degrees for medium rare and 130 degrees for medium. Enjoy!

Pineapple Pork Chops

For those who do not prefer steak, pork might be a better option. Pork loins and chops are affordable and easy to prepare. For this Pineapple Pork Chops recipe, all you need is the potato and a salad for sides and you’re all set for a great Father’s Day dinner.

Ingredients

6 pork chops

1 can (8 ounces) crushed pineapple, drained

1/4 cup vinegar

1/4 cup honey

2 tablespoons brown sugar

Instructions

Brown chops for 2 to 3 minutes on each side. Drain and set aside. In a small bowl, combine remaining ingredients. Pour over pork chops. Cover. Cook over medium heat, turning occasionally. Cook for 30 minutes or until tender.

Parmesan Potatoes

The Parmesan cheese on these potatoes will create a delicious, crispy crust and add great flavor. Parmesan potatoes go well with the above pork chops recipe. For added flavor, add seasonings, such as garlic and black pepper before baking.

Ingredients

6 potatoes, more or less

1/2 cup Parmesan cheese

1/4 cup flour

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 stick butter

Instructions

Cut potatoes in half after peeling and slice into 1/2 to 1/4 inch wedges (the thinner the wedges, the faster they bake). Preheat the oven to 375 degrees. Combine flour, salt and pepper in a plastic bag. Add potatoes in the bag and shake to cover well. Melt butter in a 9-by-13-inch baking dish. Sprinkle potatoes with Parmesan cheese until well covered. Bake until potatoes are tender.

Buster Bar Dessert

This is a great dessert because it can be stored in the freezer for whenever you want to serve dessert. This is a favorite of my husband’s and can be stored in the freezer for up to three weeks. Since it is frozen, plan to get it out of the freezer a few minutes ahead of time in order to cut and serve the dessert more easily.

Ingredients

1 pound Oreo cookies

1/2 gallon vanilla ice cream

1/2 cup butter

1 teaspoon vanilla

2/3 cup chocolate chips

1/2 cup butter, melted

1 1/2 cups salted Spanish peanuts

1 can evaporated milk

2 cups powdered sugar

Instructions

First layer: Remove filling from cookies and crush into small chunks. Add melted butter and *press into a 9-by-13-inch pan. Place pan in freezer.

Second layer: Cut ice cream into three lengthwise sections and line the bottom of the pan with them on top of the first layer. Sprinkle Spanish peanuts over the top of the ice cream and freeze.

Third layer: Mix butter, milk, vanilla, and powdered sugar. Boil for 8 minutes, stirring constantly.

Remove from heat and add the chocolate chips. Cool and pour over first and second layers. Freeze for 12 hours before serving. This will keep for up to three weeks in the freezer.

* I like to save 1/2 cup cookie crumbs to sprinkle on top before freezing the first layer.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have a favorite recipe you would like to share, email it to krahling93@gmail.com.