Churro Popcorn

3 bags microwave popcorn, popped, unpopped kernals removed
3/4 c. cinnamon chips
3-1/2 T. butter
1/2 c. powdered sugar
1/4 c. sugar
1-1/2 t. cinnamon

Stir together sugars and cinnamon. Set aside. Melt cinnamon chips with butter. Drizzle over popcorn. Sprinkle sugar mixture over all and stir together until well coated.

Cookies and Cream Popcorn

3-4 bags kettle corn, popped, any unpopped kernals removed
24 crushed oreos
1 bag white chocolate chips

Mix the cookies with the popcorn in a large bowl. Melt the chocolate chips. Pour over popcorn and stir well until it's all coated. Pour into a single layer on a sheet pan until cool. Break apart.

Kayla's Fresh Salsa

12 roma tomatoes
1 T. chopped purple onion
1-2 jalapeños
2 garlic cloves
1/2 bunch of cilantro
lots of garlic powder and salt to taste

Chop cilantro, garlic, and onion in a food processor. Cut the tomatoes in fourth's. Add half of them and pulse. Add the rest of the tomatoes, garlic powder, and salt. Serve with chips!

Chicken Pesto Sandwich

For Sandwich:

2 c. shredded chicken
1/4 c. greek yogurt
kosher salt to taste
freshly ground pepper to taste
1 baguette, cut into 3-4 equal pieces, toasted lightly
2 c. arugula or spinach leaves
2 roma tomatoes, thinly sliced
8 oz. mozzarella, sliced

For Pesto:

1 c. fresh basil leaves
3 cloves garlic, peeled
3 T. pine nuts
1/3 c. grated parmesan
kosher salt to taste
freshly ground pepper to taste
1/3 c. olive oil

To make the pesto, combine basil, garlic, pine nuts, and cheese in the bowl of a food processor or blender. Season with salt and pepper. With the motor running, add oil in a slow stream until emulsified. Set aside.

In a large bowl, combine chicken, 1/2 c. pesto, yogurt, salt, and pepper. Spoon onto baguette pieces. Top with arugula, tomatoes, and mozzarella.

Chicken Marinade

1/4 c. cider vinegar
3 T. coarse grind mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/2 c. brown sugar
1-1/2 t. salt
6 T. olive oil
pepper to taste
6 boneless, skinless chicken breasts

Mix all and add chicken. Marinate up to 2 days. Discard marinade and grill.

Water Punch

5 quarts cold water
3 c. sugar
1 T. citric acid
1 T. lemon extract
Lemon and lime slices
Lots of ice

Combine all in a drink dispenser.

Kelly's Rolls

2 ½ cups warm water
½ cup sugar
1 ½ Tbsp. quick rise yeast
½ cup oil
2 eggs
2 ½ tsp. salt
6-8 cups flour

Add first 3 ingredients to mixing bowl, then add oil eggs salt and 3 cups flour.  Mix with dough hook until all the flour is mixed in scraping the sides of the bowl with a spatula.  Add 3 more cups of flour while mixer is going, adding more flour until the dough starts to pull away from the sides.  Divide flour in half and mix out with rolling pin, cut into round circles (I use the top of a cup for my circle).  Melt ¼ cup butter on a jelly roll pan, place cut dough on the pan dipping in butter and folding in half.  Cover with a dish towel, let raise 1-3 hours.  Bake 425 degrees 10-12 minutes.