Emma's Birthday

Appetizers
Greek Cheese Torta (Pampered Chef recipe, below)
Veggie Tray
Tuscan White Bean Spread http://www.foodnetwork.com/recipes/sandra-lee/tuscan-white-bean-spread-recipe/index.html






Dinner
BBQ Hamburgers and Hot Dogs
Baked Potato Salad
Pasta Salad
Seafood Salad (mom's recipe)
Fruit Bouquet
Baked Beans
Dessert
Barbie Cake Pops 
Ice Cream Sundae Cups (bought)



Greek Cheese Torta (Pampered Chef)
My Notes: I use fresh 1 cup chopped basil leaves instead of spinach. Any nut - even peanuts, works for the topping. Use any 1 qt bowl if you don't have a Small Batter Bowl. You can also cut this in 1/4 and use a Prep Bowl for small cheese ball.
Garlic Oil or olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2 pkg (8 oz each) cream cheese, softened
2 tbsp Greek Rub
2 pkg (4 oz each) crumbled feta cheese 
½  cup sun-dried tomatoes in oil, drained and patted dry
3 tbsp shelled pistachios
Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes. To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios using Food    
Chopper; press onto top of torta. Serve with toasted baguette slices.
Yield: 32 servings Nutrients per serving (about 1 tbsp spread and 1 baguette slice): Calories 140, Total Fat 9 g, Saturated Fat 4.5 g, 
Cholesterol 20 mg, Carbohydrate 12 g, Protein 4 g, Sodium 260 mg, Fiber 1 g 
Cook’s Tips: If desired, 1 jar (7 oz) roasted red peppers, drained and patted dry, can be substituted for the sun-dried tomatoes. Toasted almonds can be substituted for the pistachios. Proceed as recipe directs. If desired, 1 tsp lemon zest, ½ tsp dried oregano leaves and ¼ tsp coarsely ground black pepper can be 

Warm Baked Potato Salad

3-4 pounds red potatoes, large diced (no need to peel)

1 cup sour cream

3/4 cup shredded cheddar cheese

2 tbsp chives or scallions, chopped

1/2 lb bacon, cooked crisp and crumbled

Salt and Pepper to taste

Cook potatoes in heavily salted water until tender. Allow to cool slightly, about 10 minutes. Mix sour cream, cheese, chives, and bacon pieces together. Add in potatoes, stirring carefully so you don't mash them, until covered and all incorporated. Taste, add salt and pepper if necessary. Serve warm or cold.

Pasta Salad

1 lb fusilli (spirals) pasta (multi-colored looks nice, can also use any small pasta -even tortellini)

1/2 to 1 cup Italian Dressing

1 cup diced sun dried tomatoes in olive oil

1/2 cup fresh sliced mushrooms (any variety)

2/3 cup pitted kalamata olives

1/2 diced green bell pepper

1 cup Shredded Parmesan Cheese

Salt and Pepper to taste

Cook pasta according to package directions. allow to cool. In a large salad bowl mix ingredients together. Start with 1/2 cup dressing to start, taste if add more if needed. Add salt and pepper last, to taste. It may not need salt at all depending on the dressing. Serve cool or slightly warm.

Baked Beans

2 cans pork and beans (or Bush's original baked beans)

1/2 cup ketchup

1 tbsp dijon mustard

2 tbsp brown sugar

2 tbsp maple syurp

Mix together. Cook on stove top or in oven until hot and the sauce is reduced.