(left to right)
Naomi Hone, Cassy Catlett, Karly Lewis, Erika Kassicieh, Tricia Woellert
Meghan Caudill, Lizzy Litzinger, Breanna Ventresco, Maddie Gallagher
Blair Nelson, Christine Kausel, Rachel Griffin, Erin Finneran, Adrianna Deptula
HEAD COACH: Jennifer Cooper
HILLIARD DAVIDSON WILDCATS CHEERLEADING TEAM PRESENTS:
“Wildcat Fruit Salsa and Cinnamon Chips”
2 kiwis, peeled and diced
2 Golden Delicious apples, cored, peeled and diced
8 oz. of raspberries
1 (16 oz.) carton of strawberries, diced
2 Tbsp. white sugar (more or less to taste)
1 Tbsp. brown sugar (more or less to taste)
3 Tbsp. fruit preserves (any flavor, but we prefer strawberry!)
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
1 cup white sugar
2 Tbsp. cinnamon
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown
sugar and fruit preserves. Cover and chill in the refrigerator at least 15
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).
4. Bake in the preheated oven eight to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.