do 2 days ahead

1 Pint sour cream

1/2 pound pepperoni , finely chopped

1 round loaf of bread

Mix sour cream and pepperoni well. Store, covered in fridge for two days.This allows the sour cream to absorb the pepperoni flavor. Serve in a hollowed-out loaf of bread using bread pieces for dunking. You may need extra bread or crackers. Guys especially like this one. Don't be afraid to make a double or triple batch.

1 can garbanzo beans (15 1/2 oz.) - drain but save the liquid

3 Tablespoons lemon juice

2 - 3 cloves of garlic, crushed

1/2 teaspoon salt

1/2 teaspoon white pepper

1/4 cup tahini (sesame seed paste)

olive oil to drizzle

pita bread

Drain the beans and save the liquid. In a food processor or blender, puree the beans and the other ingredients. Add bean liquid if needed to get to the right consistancy. Taste for seasoning and refridgerate. Serve at room temp. Drizzle olive oil on top of hummus. Serve with pita chips

Bring a pot of water to boil, place chicken in water and bring back to a boil (make sure water covers chicken), boil for 20 min. Cool 30 minutes and refridgerate until ready to grill. May be done 3 days before grilling. Place chicken on hot grill. Heat through 15-20 minutes while slathering on your favorite bbq sauce.

1/2 cup honey

3 quarts popped popcorn

1 cup nuts (slivered almonds or any other nut pieces you prefer)

Melt butter in small saucepan over low heat, then add honey, blending together. Combine popcorn and nuts in a large bowl. Pour on butter-honey mixture and mix well. Spread on non-stick cookie sheet. Bake, 350 degrees, 10 min.or so, stirring occasionally. Watch carefully so it does not scorch. Cool. Mixture becomes crispy as it cools. Store in an airtight container.