Big Batch Birthday Brownies

Here is a great dessert for a large family, like ours! This was Adam's (age 4) birthday dessert this year. The made-from-scratch icing really makes this easy dessert extra special.

Brownies:
3 boxed brownie mixes (9x13 size ea.)

Lightly grease a 12x18in. sheet pan (i know that might be a harder-to-find size- but if you have a large family, it is a great pan and would be worth the purchase..find it here)


Prepare and bake brownies according to package directions

Allow to cool completely

Chocolate Butter Cream Icing:
1 stick margarine, softened to room temperature
1/4 cup milk
1/4 tsp. salt
1 tsp. vanilla
1 pound (about 4 cups) confectioners sugar
6-8 T. cocoa
2 T. margarine, softened
Dash of salt
Milk

Place 1 stick margarine, 1/4 c. milk, 1/4 tsp.salt, and vanilla in a large mixing bowl. Cover with about 2 cups of sugar. Begin mixing slowly- add the other 2 cups of sugar and slowly mix until sugar is moistened. Increase mixing speed and mix until blended and fluffy.
In a small bowl, mix the cocoa, 2 T. margarine, and dash of salt. Add this to the prepared butter cream mixture and mix well. Add milk a Tablespoon at a time until frosting reaches spreading consistency (approx. 1 or 2 Tbs.)
Spread over cool brownies

Topping:
1 large bag of M&Ms

Immediately after icing the brownies, sprinkle with your choice of M&Ms.

Serves approx: 30 people

Snow Cream

In Virginia, we have had a LOT of snow this year. In our home, for many years now, when it snows, that means lots of sledding and it also means Hot Chocolate and Snow Cream! We reserve a nice clean patch of snow with the promise of this treat in mind. We made the recipe up when our oldest boys were little. Everyone looks forward to when Dad cooks up this special treat. Give it a try!
~Marilyn

1 1/2 to 2 c. sugar
2 Tbs. vanilla
2 c. milk
2 eggs
3 qt. clean snow

Combine sugar, vanilla, milk and eggs in saucepan. Boil until sugar is dissolved (about 5 minutes). Cool completely; set pan outside in snow to chill. When cold, combine syrup and snow. Mix thoroughly. Serve immediately.

Fall Snack Mix

I make this snack mix for my family each fall. We all love it. The sweet and salty flavors of these ingredients really taste great together. It's fun to make- the kids could help- and looks like fall, too, with all the oranges and browns!
~Kari




Reese Pieces
Raisins
Honey Roasted Peanuts
Candy Corn

Mix all these ingredients together in a large bowl you can seal up tightly, to ensure freshness. (you choose the portions)

Caramel Frosting

Chocolate caked topped with this frosting is a popular favorite at the Boyer house- especially yummy when it is still a little warm!

1/4 c. marg
1/2 c. packed brown sugar
1 1/4 c. powdered sugar
1/4 tsp. vanilla
2 Tbs. milk

Melt margarine in saucepan. Stir in brown sugar. Cook 2 minutes over low-medium heat while stirring constantly until it comes to a boil. Remove from heat and gradually stir in confectioners sugar, vanilla, and milk; stir well.
Yield: Frosts a 9x13 sheet cake. (to frost a layer cake, you'll need to double the recipe)

Popsicles

From Homemade with Love by Marilyn

YOGURT POPS

" We make these all summer long. They're nutritious, and the kids and adults love them. We can't keep enough made up! We use ll different types of fruit, fresh or frozen."
~Marilyn

2/3 c. yogurt
2 generous Tbs. honey
1 c. strawberries or other fruit

Put yogurt in blender. Blend and add 1 strawberry at a time until smooth. Add honey and blend. Freeze in popsicle molds.

BANANA POPS

1 c. orange juice
3 bananas, cut into chunks
2 tbs. sugar
1 tbs. lemon juice

Combine all ingredients in blender; blend until smooth.
Pour into popsicle molds; Partially freeze. Insert wooden sticks. Freeze until firm.

RASPBERRY POPS

1 (3 oz.) pkg. raspberry flavored gelatin
1 c. boiling water
1 (8oz) carton raspberry yogurt

Dissolve gelatin in boiling water. Chill until partially set. Add yogurt and beat with electric mixer. Pour into six 3 1/2-ounce paper cups. Freeze. When partially frozen, insert wooden stick. Freeze until firm. YIELD: 6 pops

Creamy Pineapple Cake

This is a great cake for summertime. It's cool, light and creamy...yum!
~Kari



1 yellow cake mix
1 20 oz. can crushed pineapple
1 c. powdered sugar
1- 3oz. pkg. instant vanilla pudding
1 c. coconut (optional)
8 oz. cool whip

~Bake cake mix as directed on the box in 9x13 pan.
~Meanwhile, simmer crushed pineapple and powdered sugar in a saucepan.
~Remove cake from oven- poke holes in the top.
~Cover cake with pineapple.
~Chill
~Mix instant pudding as directed on box. If desired, add coconut.
~Spread over pineapple.
~Cover with Cool Whip.
~Keep Refrigerated.

Cool Lemon Sheet Cake

I modified this cake from a recipe I found from Taste of Home. This cake reminds me of spring because it is yellow, cool, and light! It also serves a large number of people, which is nice.
It would be a perfect compliment to your Easter dinner!

~Kari

Ingredients:

• 1 package (18-1/4 ounces) lemon cake mix
• 4 eggs
• 1 package (3.5 oz) instant lemon pudding, prepared
  
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 cups Domino® or C&H® Pure Cane Powdered Sugar
• 1 teaspoons vanilla extract
• 1 tsp. lemon extract
  

Directions:

Prepare lemon pudding as directed on package. In a large bowl, beat the cake mix and eggs until well blended. Fold in lemon pudding.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and lemon extracts. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.

Easter Cake

Years ago we purchased a Lamb cake pan and a Cross cake Pan. Each Easter, one of the girls will make a cake in one of these pans and then decorate it with icing. Obviously the empty cross is significant for Easter, and the lamb cake pan represents the 'Lamb of God which taketh away the sins of the world'.
You could use your favorite cake recipe. Below is the cake we usually use...chocolate of course!

~Marilyn

Collector's Cocoa Cake

3/4 c. shortening, marg. or butter
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. cocoa
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/3 c. water
2 c. flour

Cream butter and sugar. Add dry ingredients alternately with water using electric mixer.
Beat Well. Pour into greased and floured pan(s); you may use on 9x13 or 2- 8 or 9-in. layer cake pans. Bake 35 to 40 minutes at 350 or until cake tests done Cool completely before icing. YIELD: 12 to 14 servings.

Peanut Butter Cake

One of our favorite cakes! This recipe is from Rick's mom. We serve it at many birthdays and family get-togethers.
~Marilyn

1/2 c. softened butter or marg.
2 1/4 c. flour
3 tsp. baking powder
1 tsp. salt
2 eggs
1 1/2 c. sugar
1 c. milk
1/3 c. peanut butter
1 tsp. vanilla

Cream butter. Stir in sugar, flour, baking powder, salt. Add peanut butter and 2/3 c. milk. Beat 2 minutes on low speed (or about 300 strokes by hand) Add remaining 1/3 c. milk, vanilla, and eggs. Beat 2 minutes. Pour into 9x13 greased baking pan or 2 9-inch greased layer cake pans. Bake at 375 for 25 minutes. Frost with Peanut Butter Frosting. (below)

Chocolate Peanut Butter Frosting:

1/3 c. cocoa
1/2 c. peanut butter
2 2/3 powdered sugar
1/4 tsp. salt
1/2 c. cream or evaporated milk
1 tsp. vanilla

Cream cocoa and peanut butter. Add remaining ingredients. Beat until smooth. Spread on cooled cake.

Valentine's Jigglers

Follow this link to find the recipe for the classic Jell-O Jigglers......cut them out into hearts, with small heart cookies cutters for a fun Valentine's Treat.

Server with a bowl of Cool Whip for dipping.

I also liked this suggestion provided by Kraft foods:

"Substitute your favorite fruit juice for the boiling water. Bring just to boil before stirring into dry gelatin mix."

~Kari

Chocolate Peanut Butter Cupcakes

Taken from Homemade with Love by Marilyn.....
"Delicious with a surprise in the middle"

1 c. flour
1/3 c.cocoa
3/4 tsp. baking soda
1/2 tsp.salt
1/3 c. marg. or shortening
1 c. packed brown sugar
2 eggs
1/2 c. milk

Mix like a cake. Grease muffin tins or use cupcake liners; put 2 Tbs. of batter into each cup or liner. Add 1tsp. filling (recipe below), then more batter. Do not stir filling into batter. Bake at 375 for 20 minutes and frost as desired.

FILLING:
3 oz. cream cheese
1/4 c. peanut butter
1 Tbs. honey
1 Tbs. milk

Chocolate Chess Pie

"This is a very rich pie, so we generally only have it on very special occasions, like on Thanksgiving and Christmas"~ Marilyn

1 stick butter
1/4 c. milk
1 Tbs. flour or cornmeal
1 tsp. vanilla
2 sq. unsweetened chocolate
2 eggs, beaten
1 1/4 c. sugar

Melt butter and chocolate. Add sugar, then eggs,milk,flour, and vanilla. Mix well and pour into unbaked pie shell. Bake at 325 for 40 minutes.

Kevin's Cake

This is my husband's favorite cake, and what he requests for every birthday. The recipe comes from his mom, who added the chocolate chips to her white cake recipe to create this favorite we enjoy today~ Kate Boyer Brown

2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. milk
2 eggs
1 1/2 tsp. vanilla
1-2. c. chocolate chips, according to your taste

Mix dry ingredients; add shortening and 2/3 cup milk and vanilla; beat 2 minutes. Add the remaining milk and eggs. Stir in chips. Pour into 2 round 9"x1-1/2" pans. Bake at 350 for 30 minutes or until toothpick tests done.

Icing:
5 Tbsp. flour
1 c. milk
1/2 c. butter
1/2 c. Crisco
1 c. sugar
1 tsp. vanilla

Cook flour and milk together in saucepan, stirring constantly till very thick. Let cool; then add butter, Crisco, sugar and vanilla; beat until fluffy.

Cheerios Treats

A fun snack to make with your kids!

3 Tbsp. butter or margarine
1 (10-oz. pkg.) miniature marshmallows
1/2 c. peanut butter
5 c. Cheerios
1 c. M&Ms

Grease 9x13" pan. Melt butter in 3-quart saucepan on low heat. Add marshmallows and peanut butter; stir until marshmallows are melted and mixture is smooth. Remove from heat. Combine Cheerios and M&Ms; immediately add to peanut butter mixture. Mix lightly until well coated. Press mixture into prepared pan. Cool. Cut into squares. YIELD: 24 bars.
~Kate Boyer Brown

Chocolate Pudding Dessert

This recipe is a favorite in the Boyer family. When people see it's for dessert, you can hear the cheers! It has such a great, smooth and cool texture- you're sure to love it!

Bottom Layer:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted margarine

Press into bottom of 9x13 pan. chill 15minutes.

Middle Layer:
8 oz softened cream cheese
1/4 cup sugar
2 Tbs. milk
1 Large tub Cool whip, divided

Whip until smooth. Fold in 1 1/2 c. cool whip; spread over graham layer

Top Layer:
2 small packages instant chocolate pudding
3 1/2 cups milk
1 1/2 cups Cool whip

Prepare pudding using 3 1/2 cups milk. Spread this over the cream cheese layer. Spread Cool whip over pudding. Chill several hours. Refrigerate leftovers.

"Shoney's" Hot Fudge Cake

1 (18.25-oz.) pkg. devil's food cake mix

3 eggs

1 1/3 c. water

1/3 c. vegetable oil

1 half-gallon box vanilla ice cream (must be in a box)

1 (16 oz.) jar chocolate fudge sauce

1 can whipped cream

12 maraschino cherries

1. Mix the batter for the cake as instructed on the box of the cake mix by combining cake mix, eggs, water and oil in a large mixing bowl.

2. Measure only 4 cups of the batter into a well-greased 13"x9" baking pan. Discard remaining batter, or make into cupcakes.

3. Bake cake according to box directions. Allow to cool completely.

4. When the cake has cooled, carefully remove from pan and place rightside up onto a sheet of waxed paper. With a long, serrated knife, slice horizontally through the middle of the cake, and carefully remove the top.

5. Pick up waxed paper with cake bottom still on it, and place back into the baking pan.

6. Take ice cream from freezer and, working quickly, tear the box open so that you can slice it like bread.

7. Make 6 3/4"-inch slices and arrange them on the cake bottom in the pan. Cover the entire surface of the cake with ice cream slices, cutting 2 of the slices in half to make it fit if necessary.

8. Carefully place the top half of the cake onto the ice cream layer. You now have ice cream sandwiched between the two halves of your cake. Cover the whole pan with plastic wrap and place in freezer until serving (will keep for weeks if tightly covered).

9. Slice cake into 12 servings. Leave at room temperature for 5 minutes to soften a bit.

10. Heat up the fudge sauce in microwave or in a jar immersed in saucepan of water over medium/low heat.

11. Pour fudge sauce over cake slices and to each add a mountain of whipped cream.

12. Top off each cake with a cherry stuck into the center of the whipped cream.

Serves 12.

Ice Cream Dessert

This is a yummy way to cool down in the summer! Bet you can't eat just one piece!

1 package Oreos
1/3 c. melted marg.
1/2 gallon vanilla ice cream (or ice cream of your choice)

sauce:
1 square unsweetened chocolate
1/3 cup evaporated milk
1/4 cup marg.
2/3 cup sugar
pinch of salt


Allow ice cream to sit out to soften;

Meanwhile,
Crush oreos (place in ziploc bag and crush with a rolling pin) to fine crumbs.
Press in bottom of 9x13 pan;
Pour melted margarine over the oreos

Gently press ice cream down over oreo mixture

Put back in freezer and allow to firm up for several hours or over night

After ice cream has hardened again, top with chocolate sauce:

In a sauce pan, combine chocolate square, evaporated milk, butter, sugar and pinch of salt.
Boil for 3 minutes, stirring constantly
Allow to cool slightly (about 5 minutes)
Drizzle over ice cream

Allow ice cream several hours to harden again.
Enjoy!!

You can find this delicious recipe and many more recipes from our family in our cookbook- Homemade with Love- $9.00