Throw a Really BIG Birthday!

Make your child’s next birthday party REALLY BIG! In the March issue of Every Day with Rachael Ray, you’ll find recipes, games and even a play list to make your child’s birthday one for the record books – starting with a 7 inch JUMBO Cupcake!

On the Menu: Jumbo Cupcake, Big Broccoli, Humungo Hamburger, Macho Nachos, Mega Milkshake (see recipes below)

Game On! Play these easy party games:

• Tater Toss: Wrap a foam football in foil and play hot potato
• It’s a Draw: Let kids trace each other on butcher paper; send them home with the drawing and a box of crayons (GREAT PARTY FAVOR!)
• Heads and Tails: Put up animal stickers – make your own cutouts – for an old-fashioned game of pin-the-tail-on-the-elephant!

Play This (download the mix at www.RachaelRayMag.com/March!):

Justin Roberts, It’s Your Birthday / Elizabeth Mitchell, So Glad I’m Here / Dan Zanes and Friends, House Party Time / Rebecca Frezza, Saturday / AudraRox, Sugar High / Milkshake, Play….. and more!

Jumbo Cupcake (7 inches!)
Servings: 8
Prep Time: 1 hour
Bake Time: 30 minutes

Ingredients:
1 cup flour
1 ½ teaspoons baking powder
¼ teaspoons plus a pinch of salt
½ cup plus 2 tablespoons milk
4 large egg whites, at room temperature
4 tablespoons butter, softened
1 ¾ cups sugar
Grated peel and juice of 1 lemon
¼ teaspoon cream of tartar
One 9-inch angel food cake
¼ cup sprinkle-shaped candy, such as Mike & Ike or Good & Plenty

Directions:
1) Preheat the oven to 350o. Grease a 9-inch cake pan and line the bottom with parchment paper. In a small bowl, combine the flour, baking powder and ¼ teaspoon salt. In another small bowl, combine the milk and 2 egg whites.

2) Using an electric mixer, beat the butter and ¾ cup sugar on high speed until fluffy, about 5 minutes; beat in the lemon peel. On low speed, beat in the flour and milk mixtures alternately, a little at a time, until the batter is smooth; pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool on a wire rack for 5 minutes, then invert onto the rack to cool completely.

3) In small saucepan, bring ¼ cup water, the lemon juice, remaining 1 cup sugar, the cream of tartar and a pinch of salt to a boil, stirring, over medium-high heat until the sugar dissolves. Add the remaining 2 egg whites to a medium bowl, then slowly add the hot sugar mixture and, using the mixer, beat on medium speed until just combined and still warm, about 5 minutes. Increase the speed to high and beat until stiff peaks form, about 10 minutes. Set the frosting aside.

4) Place the angel food cake, wide end up, on a platter. Fill the center hole with frosting. Cut a 50-inch-long piece of foil wrapping paper or heavy-duty aluminum foil to the height of the cake, then fold like a fan, making ½-inch pleats. Wrap the foil around the cake and tape the seam. Coat the surface of the angle food cake with a thin layer of frosting. Place the single-layer cake on top and cover with the remaining frosting, piling it high. Top the “cupcake” with the candy, “sprinkles” and a large candle.

Humungo Hamburger (21 ounces!)
Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:
One 8-inch round loaf bread
2 tablespoons extra-virgin olive oil
1 pound ground beef
1/3 pound ground pork
1 teaspoon salt
¼ cup Thousand Island dressing
6 large iceburg lettuce leaves, sliced or torn

Directions:
1) Preheat the broiler. Slicing horizontally through the middle of the bread, cut out a ½-inch-thick layer and discard, reserving the top and bottom layers. Brush the cut sides with 1 tablespoon olive oil; broil until golden.

2) In a large bowl, combine the beef and pork. Mix in the remaining 1 tablespoon olive oil and the salt. Place on a plate and shape into a ball; flatten into a 9-inch patty.

3) Preheat a large skillet over medium heat. Transfer the burger to the skillet and cook until browned on the bottom, about 4 minutes. Using a large spatula, flip the burger and cook 3 to 4 minutes more.

4) Spread the dressing on the toasted bread bottom and top. Slide the burger onto the bread bottom; top with the lettuce leaves and the bread top. Cut into wedges and serve.

Macho Nachos (6 inches wide!)
Servings: 8
Prep Time: 15 minutes
Bake Time: 15 minutes

Ingredients:Eight 10-inch flour tortillas
Vegetable oil, for brushing
2 tablespoons butter
2 tablespoons flour
1 ½ cups milk
1 pound deli-sliced American cheese

Directions:
1) Position 2 racks in the upper and lower thirds of the oven and preheat to 400. Trim each tortilla into an extra-large triangle but cutting a strip off two sides and leaving the bottom rounded. Brush the tortillas lightly on both sides with oil and arrange in a single layer on 2 large baking sheets. Bake until golden-brown and crisp, about 15 minutes.

2) Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until lightly golden, 2 minutes. Whisk in the milk, bring to a boil, lower the heat and simmer until thickened, about 4 minutes. Stir in the cheese, a few slices at a time, until melted. Serve the jumbo ships with the cheese sauce for dipping.

Banana Split Mega Milkshake (15 inches tall!)
Servings: 8
Prep Time: 20 minutes

Ingredients:
One 1.75-quart container chocolate ice cream
1 quart chocolate milk
4 ripe bananas
1 red Fruit Roll-Up
1 glazed doughnut hole
1 chocolate or black-licorice twist
One 14-ounce can whipped cream

Directions:
1) Using a blender, working in batches, puree the ice cream, chocolate milk and bananas. Pour into a large pitcher or vase.

2) Cut the Fruit Roll-Up into a 5-inch circle and wrap around the doughnut hole, cutting slits as necessary to cover the doughnut smoothly. Cut a long, thin strip off the licorice twist to form the “stem”; poke the stem into the doughnut “cherry.”

3) Top the milkshake with the whipped cream and place the cherry on top.

For additional recipes and playlist go to Every Day with Rachael Ray!