I always enjoyed making Blonde Brownies as a kid for the family.  It was fun and easy.  I am going to have to dig up my childhood recipe.  Until then, here’s another version:

INGREDIENTS:

• 2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 2 cups brown sugar, firmly packed
• 2/3 cups butter or margarine
• 2 eggs, slightly beaten
• 2 tsp. vanilla

DIRECTIONS:

1. Mix together flour, baking powder, baking soda, salt and set aside.
2. Melt together brown sugar and butter, blend in eggs and vanilla.
3. Add dry ingredients and blend together.
4. Put in 9 x 13 baking dish and bake at 350 degrees for 30 – 35 minutes.
5. Remove from oven and sprinkle with powdered sugar, chocolate chips, nuts and any topping of your choice.

INGREDIENTS (CUPCAKES):

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

INGREDIENTS (FROSTING):

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar, sifted

DIRECTIONS (CUPCAKES):

1. Preheat the oven to 325 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
3. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition.
4. Add the vanilla and almond extracts and mix well.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
7. Fold in 7 ounces of coconut.
8. Line a muffin pan with paper liners. Fill each liner to the top with batter.
9. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
10. Allow to cool in the pan for 15 minutes.
11. Remove to a baking rack and cool completely.

DIRECTIONS (FROSTING):

1. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.
2. Add the confectioners’ sugar and mix until smooth.
3. Frost the cupcakes and sprinkle with the remaining coconut.

Prep Time: 1 hr 0 min

Inactive Prep Time: 30 min

Cook Time: 35 min

Level: Intermediate

Serves: 18 to 20 cupcakes

This is a recipe that my sister loves.  It’s as pretty to look at as it is delicious to eat!

CAKE INGREDIENTS:

• 1 (18.5 ounce) box white cake mix (without pudding)
• 1 (3 ounce) package strawberry jello
• 1 tablespoon self rising flour
• 4 teaspoons granulated sugar
• 3/4 cup vegetable oil
• 4 eggs
• 1/2 cup water
• 1/3 cup fresh strawberries, finely diced.

 CAKE DIRECTIONS:

1. Preheat the oven to 350 degrees F.  
2. To make the cake, combine the cake mix, Jell-O, flour and sugar in a large bowl.  Mix well.  
3. Add the oil.  
4. Add the eggs one at a time, beating well after each addition. 
5. Add the water and strawberries and mix well.  
6. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured.  
7. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.  
8. Transfer the layers from the oven to wire racks.  Let them cool, still in their pans, for 10 minutes.  
9. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

CREAM CHEESE FROSTING INGREDIENTS:

• 1 (8 ounce) block cream cheese, softened
• 2 sticks (8 ounces) unsalted butter, softened 
• 2 (1 pound) boxes powdered sugar
• pinch of salt
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• pink food coloring
• 4 sliced strawberries

FROSTING DIRECTIONS:

1. To make the frosting, in a bowl combine the cream cheese and butter.  Beat until soft and pliable and no lumps remain.  
2. Add one box of the powdered sugar, salt and vanilla extract.  Beat until incorporated.  
3. Add the second box of sugar and mix until incorporated.  
4. If you would like a smoother consistency, add a splash of milk.  If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.
5. Put the coconut in a small bowl and sprinkle with two or three drops of pink die.  Mix with hands to distribute the color and wash hands immediately. 
6. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries.

INGREDIENTS:

• (2) 16 oz. cans fruit cocktail (not drained)
• (1) 20 oz. unsweetened pineapple tidbits (drained)
• (1) 11 oz. mandarin oranges (drained)
• 1 tablespoon lemon juice
• (1) box instant sugar free vanilla pudding
• 2 medium firm bananas (sliced)

DIRECTIONS:

Mix together & enjoy!

This is a fast and easy recipe.  It’s great to make with kids too and everybody loves it!

INGREDIENTS:

1 box regular graham crackers

2 small packages instant french vanilla pudding

3 cups cold milk

(1) 8 oz. cool whip

1 can chocolate fudge frosting

DIRECTIONS:

1. Mix together milk and pudding.  Beat with mixer or wire whisk until it starts to thicken (about 2-3 minutes). 
2. Fold in cool whip.
3. Place a layer of whole graham crackers in bottom of 9 x 13 pan.  You may have to break some to fit.
4. Spread 1/2 of the pudding mixture over crackers.
5. Place another layer of graham crackers over the pudding.
6. Spread the rest of the pudding on top of crackers.
7. Place another layer of graham crackers on top of pudding.
8. Heat the frosting in microwave just to soften (about 20 – 30 seconds).
9. Spread over the last layer of crackers and refrigerate overnight.

INGREDIENTS (BARS/FILLING):

• 1 cup margarine (or butter)
• 1 egg, beaten
• 1 cup sugar
•  ½ cup milk (whole milk)
• 1 cup pecans
• 1 cup coconut
• 1 cup graham cracker crumbs
• whole graham crackers

INGREDIENTS (ICING):

• ½ cup margarine (or butter) melted
• 1 tablespoon milk
• 1 tsp. vanilla
• 2 cups confectioner’s sugar

DIRECTIONS

1. Have a 9 x 13 pan ready and spread with one layer of whole graham crackers before you begin. 
2. Combine margarine, egg, sugar and milk in a saucepan.  Boil one minute stirring constantly. 
3. Remove from heat and add pecans, coconut, graham cracker crumbs, mixing well. 
4. Spread filling evenly over the whole graham cracker layer. 
5. Cover with another layer of whole graham crackers. 
6. Make icing and spread over top layer of whole graham crackers. 
7. Chill. 
8. Cut when cold

MAKES (according to how you cut the bars)

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1/2 cup butter, softened
* 1/4 cup peanut butter
* 1 teaspoon vanilla extract
* 1 egg
* 3/4 cup confectioners’ sugar
* 3/4 cup peanut butter

DIRECTIONS

1. In small bowl blend flour, cocoa and baking soda. Mix until well blended.
2. In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
3. To make Filling: Combine confectioner’s sugar and 3/4 cup peanut butter. Blend well.
4. Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar.
5. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Serves about 15

INGREDIENTS

* 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
* 1 1/2 cups cold milk
* 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
* 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
* 24 NILLA Wafers, coarsely chopped
* 1 1/2 cups mixed blueberries and sliced fresh strawberries

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DIRECTIONS

1. Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.
2. Layer half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
3. Top with remaining COOL WHIP.

FOOTNOTES:

Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make it Easy: Use plastic bag with small corner cut off to easily pipe pudding mixture into glasses.
Make Ahead: Parfaits can be stored in refrigerator up to 4 hours before serving.

Serves 8