·  First, Caramel Corn Apple Parfait by April Smith
·  Second, Cold Winter Snack by Carol Ault
·  Second, Chocolate Popcorn Buckeye Bars by Shelby Needham

As the event indicates, it was a traditional cooking contest where the finished product must be edible and
must contain popcorn. The recipes didn't need to be original, but the original source must be listed.
Judging was based on the use of popcorn, flavor creativity, and appropriateness to the food.

First place winners received two Kernel Seats to the night of the winner's choice. Second place category
winners received two VIP tickets for the night of their choice.

The winning recipe by Smith called for:

4 medium Granny Smith Apples, thinly sliced.
2 tablespoons butter
1 tablespoon canola oil
12 oz. box caramel popcorn with peanuts
1 (1oz.) box sugar free and fat free butterscotch pudding, prepared
12 oz. fat free whipped topping

Sliced apple for garnish

Directions: Heat butter and oil in large skillet. Add apples and cook on high heat until slightly browned,
stirring occasionally, about 5 minutes. Remove from heat and cool.

Layer ingredients in 10 oz. parfait glass in the following order - popcorn, pudding, apples, and whipped
topping. Repeat layers. Garnish with popcorn and sliced apple. Serve immediately. Makes 8 parfaits.

All recipes will be available at www.popcornfestival.com