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We have 100 desserts to choose from today with Taste of Home; please see the attached link to pick out your favorite I'll choose some for you but, you can always pick what isn't listed. We appreciate your constant support of our way to earning our way into the doors of college and for our medical costs; we want to say thank you!!! We appreciate you so very much!!!!!

Here is our link to 100 desserts for you I cherry picked a few of my favorites and for you!

https://www.tasteofhome.com/collection/ultimate-fathers-day-desserts/

The Breakdown and the select Baked Goods:

Frosted Turtle Brownies $30.00

Ingredients

• 1 cup butter, softened

• 2 cups sugar

• 2 teaspoons vanilla extract

• 4 large eggs, room temperature

• 1 cup baking cocoa

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• TOPPING:

• 3 cups confectioners' sugar

• 3/4 cup baking cocoa

• 1/2 cup butter, melted

• 1/3 cup 2% milk

• 3/4 teaspoon vanilla extract

• 1 cup chopped pecans, toasted

• 12 caramels

• 1 tablespoon heavy whipping cream

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Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the cocoa, flour, baking powder and salt; gradually add to butter mixture.

• Spread into a greased 13x9-in. baking pan. Bake at 350° for 23-28 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.

• In a large bowl, beat the confectioners' sugar, cocoa, butter, milk and vanilla until fluffy. Frost brownies. Sprinkle with pecans. Refrigerate at least 1 hour.

• In a microwave, melt caramels with cream; stir until smooth. Drizzle over brownies.

Nutrition Facts 1 brownie: 330 calories, 17g fat (8g saturated fat), 67mg cholesterol, 140mg sodium, 44g carbohydrate (34g sugars, 2g fiber), 4g protein.

Black Forest Chocolate Torte $30.00 per Cake

If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty—stacked layers of chocolate cake and cream filling—will have everyone talking. —Doris Grotz, York, Nebraska

Ingredients

• 2/3 cup butter, softened

• 1-3/4 cups sugar

• 4 large eggs, room temperature

• 1-1/4 cups water

• 4 ounces unsweetened chocolate, chopped

• 1 teaspoon vanilla extract

• 1-3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• CHOCOLATE FILLING:

• 6 ounces German sweet chocolate, chopped

• 3/4 cup butter, cubed

• 1/2 cup sliced almonds, toasted

• WHIPPED CREAM:

• 2 cups heavy whipping cream

• 1 tablespoon sugar

• 1-1/2 teaspoons vanilla extract

• TOPPING:

• 1-1/2 cups sliced almonds, toasted

• 1 cup cherry pie filling

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Directions

• Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment.

• Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended.

• In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans.

• Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely.

• For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds.

• For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.

• To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling.

• Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 slice: 596 calories, 41g fat (22g saturated fat), 124mg cholesterol, 210mg sodium, 46g carbohydrate (26g sugars, 3g fiber), 8g protein.

TASTE OF HOME

Bacon Chocolate Chip Cheesecake Blondies $35.00

If you're a sweet and savory fan like me, you'll go wild over this bacon cookie bar recipe. You just can't beat a cookie, brownie and cheesecake all mixed up and sprinkled with bacon. —Katie O'Keeffe, Derry, New Hampshire

Ingredients

• 8 bacon strips, cooked and crumbled

• 1 cup butter, softened

• 3/4 cup sugar

• 3/4 cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2-1/4 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 2 cups semisweet chocolate chips

• CHEESECAKE LAYER:

• 2 packages (8 ounces each) cream cheese, softened

• 1 cup sugar

• 2 large eggs

• 3/4 cup 2% milk

• 2 teaspoons vanilla extract

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Directions

• Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil.

• Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan.

• For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon.

• Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Try all of our other amazing blondie recipes.

Nutrition Facts 1 bar: 534 calories, 31g fat (18g saturated fat), 113mg cholesterol, 523mg sodium, 61g carbohydrate (45g sugars, 2g fiber), 8g protein.

Caramel Peanut Fantasy $35.00

Packed with peanuts and gooey with caramel, this do-ahead treat is one sweet dream of a dessert to serve company. With an easy cookie crust and scrumptious candy bar layers, it goes together quickly—and will disappear just as fast! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 2 cups crushed vanilla wafers (about 60 wafers)

• 1/3 cup butter, melted

• 20 caramels

• 15 miniature Snickers candy bars

• 1/2 cup caramel ice cream topping

• 1/2 cup heavy whipping cream, divided

• 2 cups salted peanuts, chopped

• 3/4 cup semisweet chocolate chips

• Additional chopped salted peanuts, optional

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Directions

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack.

• In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour.

• In a microwave, melt chocolate chips and remaining cream; stir until smooth. Spread over caramel layer. If desired, sprinkle with additional peanuts. Cover and refrigerate for 1 hour or until serving.

Nutrition Facts 1 slice (calculated without additional peanuts): 504 calories, 30g fat (11g saturated fat), 32mg cholesterol, 335mg sodium, 55g carbohydrate (40g sugars, 4g fiber), 10g protein.

Chocolate Truffles $30.00 per 12 dozen

You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio

Ingredients

• 3 cups semisweet chocolate chips

• 1 can (14 ounces) sweetened condensed milk

• 1 tablespoon vanilla extract

• Optional coatings: Chocolate sprinkles, Dutch-processed cocoa, espresso powder and cacao nibs

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Directions

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll.

• Shape into 1-in. balls. Roll in coatings as desired.

Nutrition Facts 1 truffle: 77 calories, 4g fat (2g saturated fat), 3mg cholesterol, 12mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein.

Caramel Apple Cupcakes $30.00 Per Dozen

Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas

• 1 package spice or carrot cake mix (regular size)

• 2 cups chopped peeled tart apples (about 2 medium)

• 20 caramels

• 3 tablespoons 2% milk

• 1 cup finely chopped pecans, toasted

• 12 wooden skewers (4-1/2 inch)

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Directions

• Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners.

• Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack.

• In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 cupcake: 365 calories, 19g fat (3g saturated fat), 48mg cholesterol, 315mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 5g protein.

TASTE OF HOME

Macaroon Ice Cream Torte $35.00

My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida

Ingredients

• 30 chocolate or plain macaroon cookies, crumbled

• 1 quart coffee ice cream, softened if necessary

• 1 quart chocolate ice cream, softened if necessary

• 1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped

• Hot fudge topping, warmed

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Directions

• Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits; repeat layers.

• Freeze, covered, until firm. May be frozen up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with fudge topping.

Nutrition Facts 1 slice (calculated without fudge topping): 341 calories, 20g fat (11g saturated fat), 36mg cholesterol, 110mg sodium, 37g carbohydrate (35g sugars, 2g fiber), 4g protein.

TASTE OF HOME

Grasshopper Pie $30.00

I only need six ingredients to whip up this fluffy and refreshing grasshopper pie. I usually make two of the minty treats for our family, since we're never satisfied with just one slice. —LouCinda Zacharias, Spooner, Wisconsin

Ingredients

• 6 ounces cream cheese, softened

• 1 can (14 ounces) sweetened condensed milk

• 15 drops green food coloring

• 24 chocolate-covered mint cookies, divided

• 2 cups whipped topping

• 1 chocolate crumb crust (9 inches)

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Directions

• In a large bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

Test Kitchen TipCut 6 oz. from an 8-oz. brick of cream cheese for this recipe. Use the leftover on a bagel or celery for a great snack.

Nutrition Facts 1 piece: 357 calories, 16g fat (11g saturated fat), 29mg cholesterol, 151mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 6g protein.

TASTE OF HOME

Trail Mix Blondie Bars $25.00 per pan

These blondies started as a baking emergency. There was a potluck at my daughter's preschool, and I was out of ingredients. Muffin mix came to the rescue. —Josie Shapiro, San Francisco, California

Ingredients

• 3/4 cup butter, cubed

• 1 package (14-3/4 ounces) chocolate chip quick bread and muffin mix

• 3/4 cup graham cracker crumbs

• 2 large eggs, room temperature, lightly beaten

• 1/2 cup salted peanuts

• 1/2 cup raisins

• 3/4 cup milk chocolate M&M's

• 2/3 cup coarsely crushed miniature pretzels

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Directions

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; cool slightly.

• In a large bowl, combine bread mix, cracker crumbs, eggs and browned butter; stir just until blended. Stir in peanuts and raisins. Spread into prepared pan. Top with M&M's and pretzels. Bake 15-20 minutes or until center is set. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts 1 bar: 200 calories, 11g fat (6g saturated fat), 32mg cholesterol, 188mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein.

Peanut Butter & Pretzel Pie $30.00 Per Pie

My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. — Gina Nistico, Taste of Home Food Editor

Ingredients

• 2-3/4 cups crushed pretzel sticks

• 1 cup sugar, divided

• 3/4 cup butter, melted

• 1 envelope unflavored gelatin

• 1/4 cup cold water

• 1 cup creamy peanut butter

• 1/4 cup butter, softened

• 2 ounces cream cheese, softened

• 3/4 cup heavy whipping cream, divided

• 1/2 cup milk chocolate chips

• Additional crushed pretzel sticks, optional

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Directions

• Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack.

• Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture. Transfer to crust.

• Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly. Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed pretzels. Refrigerate, covered, until set, about 3 hours.

Nutrition Facts 1 piece: 750 calories, 54g fat (26g saturated fat), 96mg cholesterol, 738mg sodium, 60g carbohydrate (36g sugars, 3g fiber), 13g protein.

Chocolaty S'mores Bars $30.00 Per pan

One night my husband had some friends over to play poker and he requested these s'mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. —Rebecca Shipp, Beebe, Arkansas

Ingredients

• 1/4 cup butter, cubed

• 1 package (10 ounces) large marshmallows

• 1 package (12 ounces) Golden Grahams cereal

• 1/3 cup milk chocolate chips, melted

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Directions

• In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated.

• Press into a greased 13x9-in. pan using a buttered spatula. Drizzle with melted chocolate. Cool completely before cutting. Store in an airtight container.

Test Kitchen TipsUse a butter wrapper to press the cereal into the pan. For a rich twist on a classic, add 1/4 cup of peanut butter to the marshmallows and stir a handful of chopped peanuts into the cereal. Make a s'more s'more (and lots of friends) by using one of these bars (halved lengthwise) instead of the graham cracker used in a traditional s'more. Yes, we went there.

Nutrition Facts 1 bar: 159 calories, 4g fat (2g saturated fat), 7mg cholesterol, 197mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 1g protein.

Caramel Pretzel Bites $30.00 Per pan

I created this recipe wanting to make my own version of a pretzel log dipped in caramel, chocolate and nuts from a popular candy store. These are smothered with homemade caramel. —Michilene Klaver, Grand Rapids, Michigan

Ingredients

• 2 teaspoons butter, softened

• 4 cups pretzel sticks

• 2-1/2 cups pecan halves, toasted

• 2-1/4 cups packed brown sugar

• 1 cup butter, cubed

• 1 cup corn syrup

• 1 can (14 ounces) sweetened condensed milk

• 1/8 teaspoon salt

• 1 teaspoon vanilla extract

• 1 package (11-1/2 ounces) milk chocolate chips

• 1 tablespoon plus 1 teaspoon shortening, divided

• 1/3 cup white baking chips

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Directions

• Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.

• In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.

• In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.

• Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.

Nutrition Facts 1 bar: 146 calories, 8g fat (3g saturated fat), 10mg cholesterol, 76mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 1g protein.

TASTE OF HOME

Creamy Coffee Pie $30.00 per Pie

It’s easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. —Cherron Nagel, Columbus, Ohio

Ingredients

• 1-1/2 cups Oreo cookie crumbs, divided

• 1/4 cup butter, melted

• 2 pints coffee ice cream, softened

• 1 cup miniature marshmallows

• 1 cup miniature semisweet chocolate chips

• 2 cups whipped topping

• 2 tablespoons caramel ice cream topping

• 2 tablespoons hot fudge ice cream topping, warmed

• Additional Oreo cookies, optional

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Directions

• Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes.

• Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

Nutrition Facts 1 slice: 528 calories, 30g fat (17g saturated fat), 40mg cholesterol, 265mg sodium, 63g carbohydrate (47g sugars, 3g fiber), 5g protein.

Sweet & Salty Truffle Pie

Homemade truffles—a little bit sweet and a little bit salty—will keep you coming back for more. Store extra truffles in the fridge.—Shirley Warren, Thiensville, Wisconsin

Ingredients

• 1-1/2 cups all-purpose flour

• 3/4 teaspoon salt

• 1/2 cup shortening

• 3 tablespoons cold water

• 1-1/2 teaspoons white vinegar

• TRUFFLES:

• 2 cups (12 ounces) dark chocolate chips, divided

• 1/3 cup heavy whipping cream

• 1/2 cup crushed pretzels

• 1 tablespoon shortening

• 2 teaspoons coarse sugar

• 1/2 teaspoon kosher salt

• FILLING:

• 1-1/3 cups semisweet chocolate chips, divided

• 1-1/4 cups heavy whipping cream, divided

• 1/4 cup sugar

• 2 large egg yolks

• 1/4 cup butter, softened

• 2 tablespoons vanilla extract

• TOPPINGS:

• 1 cup heavy whipping cream

• 3 tablespoons confectioners' sugar

• 1/2 teaspoon vanilla extract

• Broken pretzels, optional

Buy IngredientsPowered by Chicory Directions

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Combine water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

• Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

• For truffles, melt 1 cup dark chocolate chips in a microwave; stir until smooth. Gradually stir in cream until blended. Add crushed pretzels. Cool to room temperature, stirring occasionally. Refrigerate until firm. Divide into 24 portions; shape into balls.

• In a microwave, melt shortening and remaining dark chocolate chips; stir until smooth. Combine coarse sugar and kosher salt. Dip truffles in chocolate mixture; allow excess to drip off. Place on waxed paper; sprinkle with sugar mixture. Refrigerate for 1 hour or until set.

• For filling, place 1/3 cup semisweet chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; whisk until smooth. Pour into crust. Refrigerate for 15 minutes or until set.

• Meanwhile, in a small heavy saucepan, cook and stir sugar and the remaining chocolate chips and cream over medium heat until smooth. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°.

• Pour into a large bowl; stir in butter and vanilla. Place bowl in an ice-water bath, stirring frequently until cooled. Remove bowl from ice water. Beat mixture until stiff peaks form. Spread into crust; chill completely.

• For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spoon over filling. Garnish with truffles and broken pretzels if desired. Serve with any remaining truffles.

Nutrition Facts 1 piece with 3 truffles: 1059 calories, 78g fat (42g saturated fat), 172mg cholesterol, 496mg sodium, 88g carbohydrate (54g sugars, 2g fiber), 10g protein.