Thought I would share a couple of the recipes I used for the teen party. They were both well received and gone at the end of the day.

PUNCH

PREP TIME
5 Min
READY IN
5 Min
SERVINGS & SCALING
Original recipe yield: 5 quarts

INGREDIENTS
32 fluid ounces cranberry juice
32 fluid ounces lemonade
32 fluid ounces orange juice
32 fluid ounces pineapple juice
32 fluid ounces ginger ale
DIRECTIONS
Chill all of the juices and ginger ale. Combine them in a large punch bowl when ready to serve.

I ended up making 2 batches of punch that each were supposed to serve 50 people. It was 85* at least so glad I had them.

PESTO TORTE

I have had this a couple of times at fancy parties, loved it and finally got around to making it myself. I use a mini cheesecake pan (no Saran Wrap) and freeze at least 15 minutes between each layer. I cut the recipe in 1/2 for the party. It is really impressive looking when served! With my small cheesecake pan, I used much less than what this recipe calls for. Just use logic when preparing each layer. You cannot go wrong with this at all. It is SO easy!

2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
1 (1 pint) container refrigerated pesto sauce
1/2 cup grated parmesan cheese
French bread


Directions
Beat cream cheese and butter until well blended.
Mix pesto and parmesan cheese in small bowl.
Line two 8 oz.
custard cups (or loaf pan) with plastic wrap.
Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
Sprinkle each with 1/4 of the tomatoes.
Spread 1/4 of the pesto mixture over tomatoes.
Repeatlayers.
Fold plastic wrap over each torte, sealing well.
Chill overnight until firm.
Unmold, remove plastic wrap.
Serve with crusty French bread slices.
Garnish with chives, parsley, or"whatever" for color.

ENJOY!