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Free Fathers day Ecards at Ecards 4 Free

This Father's Day, send out FREE Father's Day ecards, and show dad how much you care. Just because these ecards are free doesn't mean you don't care about him. All Dads will enjoy our Father's Day ecards!

History of Father's Day
In 1909, Mrs. John Dobb (Sonora Smart Dodd) of Spokane Washington originated the idea of Father's Day. She and her 5 brothers and sisters were raised by her father, Henry Jackson Smart, after their mother died. She wanted to honor him. Because his birthday was on June 19th and she chose this date for Father's Day. In 1924 President Calvin Collidge supported the idea of a national Father's Day. In 1926, a National Father's Day Committee was formed in New York City.
In 1956, Father's Day was recognized by a Joint Resolution of Congress. In 1966, President Lyndon Johnson signed a presidential proclamation declaring the 3rd Sunday of June as Father's Day. In 1972, President Richard Nixon established a permanent national observance of Father's Day to be held on the third Sunday of June.


Gecko Father's Day

Penguin Father's Day

Greatest Dad Award

Latasha Father's Day

Breakfast in Bed

Fergus McFib

Rap Babies

James Green Father's Day

Whale of a Father's Day

Eagle Father

Heartfelt Hug

Sealed With A Kiss

 Dad

    Lots of Hugs


I Am Your Father


Hello

FATHER'S DAY RECIPES
MINI CHEESECAKES FOR DAD
12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs and mix well. Pour over wafers, filling each one almost full. Bake 25 minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled quickly in freezer.

KID'S CRAFT: DIRT CAKE RECIPE IN A POTTER FOR FATHERS
Need a planter, put lid in bottom of planter to keep cake from dripping out. Use planter only for this dessert. 1 (12 oz.) container Cool Whip
1 lg. pkg. Oreo cookies
4 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. French vanilla pudding
(instant) (I found pudding at
Krogers)
Crush cookies, cream and all cookies together and set aside. Cream together 4 tablespoons butter, one 8 ounce package of cream cheese and 1 cup of powdered sugar. Mix in 3 1/2 cups of milk, 2 packages of French vanilla pudding and 12 ounce Cool Whip. Lay one layer of crumbs over top of lid you placed in bottom of planter and then a layer of cream mixture and repeat and make sure your last layer is cookie crumbs. Put in refrigerator overnight. Before serving have a special artificial flower you insert in middle of cake. Looks like a flower arrangement but only its to eat.

TWINKIE CAKE RECIPE FOR THE BOY IN DAD
1 (9 x 13) inch chocolate cake
5 tbsp. flour
1 c. milk
1 c. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 tsp. vanilla
Bake cake and cool. Mix flour and milk. Cook over low heat until thick, remove from heat and cool. Place shortening, butter, salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.

WACKY CAKE WITH WHIPPED CREAM ICING
3 c. flour, sifted
2 c. sugar
6 tbsp. cocoa
2 tsp. soda
1 tsp. salt
2/3 c. oil
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water
Mix well and bake at 350 degrees for 45 minutes. --ICING:--
1 c. milk
2 tbsp. flour
Cook and let cool. 1/2 c. granulated sugar
1/2 c. Crisco
1/4 lb. butter
1 tsp. vanilla
Beat on high speed. Add flour and milk and beat until creamy.

SEAFOOD FANCIES FOR FATHERS
8 oz. can Pillsbury refrigerator
butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &
drained
2 1/2 oz. can tiny shrimp, rinsed &
drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &
sliced
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.

SHRIMP BUTTER FOR DAD
2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.

SEAFOOD SALAD DAD'S LOVE
4 to 5 c. crab meat
1 c. green pepper, chopped
1 c. onion, chopped
2 tbsp. vinegar
1 tsp. salt
1 c. celery, chopped
As much chopped lettuce as desired
Mix all ingredients well and refrigerate.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
 

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