Presentation2

VALERIE’S SWEET 16

THEME: CONFETTIDATE: MAY 4TH, 2014

TIME: 5 PM-9 PMLOCATION: MARRIOT ISLANDIA

HOST: VALERIE KEHOE

-The color scheme is any colors consisting of Red, Orange, Yellow, Purple, Blue, or Green which contributes to the Confetti theme.

-The décor will be confetti colors balloons at every table and a confetti colored disco ball for lighting effects to contribute to the theme.

-There will be music provided by a DJ and a guest appearance by the band MTKO.

-The Party will be located at the Marriott Islandia (3635 Express Dr N, Islandia, NY 11749)

-There will be a self-serve buffet opening from 6:30 pm until 7:30 pm.

Confetti Galore

Party MenuAppetizers Drinks • Garden Veggie Pizza Squares Lemonade • Cool Cucumber Salsa Hot Pink Lemonade

Entrees• Baked Ziti• Baked Salmon

Side Dishes• Garden Pasta Salad• Caesar Salad Supreme

Deserts• Classic Peanut Butter Cookies• Bombshell Brownies

•1 (8 ounce) package refrigerated crescent rolls•1 (8 ounce) package cream cheese, softened•1 (1 ounce) package Ranch-style dressing mix•2carrots, finely chopped•1/2 cup chopped red bell peppers•1/2 cup chopped green bell pepper•1/2 cup fresh broccoli, chopped•1/2 cup chopped green onions

Garden Veggie Pizza Squares

Directions1. Preheat oven to 375 degrees F (190 degrees C).2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to

form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.

3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

• 4 medium cucumbers - peeled, seeded, and chopped

Cool Cucumber Salsa

Directions1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion,

garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Baked Ziti• 2-1/2 pounds dry ziti pasta

• 2-1/2onion, chopped• 2-1/2 pounds lean ground beef• 4-3/4 (26 ounce) jars spaghetti sauce• 14 ounces provolone cheese, sliced• 3-2/3 cups sour cream• 14 ounces mozzarella cheese, shredded• 1/4 cup and 2 teaspoons grated Parmesan cheese

Directions1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente,

about 8 minutes; drain.2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce,

and simmer 15 minutes.3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Baked Salmon• 24 cloves garlic, minced• 4-1/2 cups light olive oil• 1/4 cup dried basil• 1/4 cup salt• 1/4 cup ground black pepper• 3/4 cup lemon juice• 3/4 cup fresh parsley, chopped• 24 (6 ounce) fillets salmon

Directions1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper,

lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

2. Preheat oven to 375 degrees F (190 degrees C).3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass

dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Garden Pasta Salad• 2-1/2 (16 ounce) packages uncooked tri-color spiral pasta• 1 cup and 3 tablespoons thinly sliced carrots• 4-3/4 stalks celery, chopped• 1 cup and 3 tablespoons chopped green bell pepper• 1 cup and 3 tablespoons cucumber, peeled and thinly sliced• 4-3/4 large tomatoes, diced• 1/2 cup and 1 tablespoon and 2 teaspoons chopped onion• 4-3/4 (16 ounce) bottles Italian-style salad dressing• 1 cup and 3 tablespoons grated Parmesan cheese

Directions1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and

drain.2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in

large bowl.3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over

mixture, add Parmesan cheese and mix well.4. Chill for one hour before serving.

Caesar Salad Supreme • 24 cloves garlic, peeled• 3 cups mayonnaise• 20 anchovy fillets, minced• 1-1/2 cups grated Parmesan cheese, divided• 1 tablespoon and 1 teaspoon Worcestershire sauce• 1 tablespoon and 1 teaspoon Dijon mustard• 1/4 cup lemon juice• salt to taste• ground black pepper to taste• 1 cup olive oil• 16 cups day-old bread, cubed• 4 heads romaine lettuce, torn into bite-size pieces

Directions1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons

of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.

2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.

3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

• 1 cup unsalted butter• 1 cup crunchy peanut butter• 1 cup white sugar• 1 cup packed brown sugar• 2eggs• 2 1/2 cups all-purpose flour• 1 teaspoon baking powder• 1/2 teaspoon salt• 1 1/2 teaspoons baking soda

Classic Peanut Butter Cookies

Directions1. Cream together butter, peanut butter and sugars. Beat in eggs.2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into

batter. Put batter in refrigerator for 1 hour.3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a

criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

• 1 cup butter, melted• 3 cups white sugar• 1 tablespoon vanilla extract• 4eggs• 1 1/2 cups all-purpose flour• 1 cup unsweetened cocoa powder• 1 teaspoon salt• 1 cup semisweet chocolate chips

Bombshell Brownies

Directions1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time,

mixing well after each, until thoroughly blended.3. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture

until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Hot Pink Lemonade • 4 cups water• 8 cups white sugar• 9 cups fresh lemon juice• 28 cups cool water• 8 cups ice• 3 cups blueberriesDirections1. Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid

becomes clear. Remove from heat and stir in the lemon juice. Pour 7 cups of cool water and ice into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a 'hot pink' color.

Lemonade • 2 cups and 2 tablespoons white sugar• 9-2/3 cups water• 1-3/4 cups and 1 tablespoon lemon juice

Directions1. In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is

dissolved. Chill in refrigerator.

These pictures represent the foods and drinks that will be served.

These pictures represent where the party is taking place.