The holidays are here & we are excited at the Price Chopper Kids Cooking Club. I love all of the good old-fashioned traditional recipes that come with the holiday season, but also love squeezing in a few ‘better bites’ along the way. This month we’re putting a twist on some oldies, but goodies.
The kids can grab the cookie cutters, but instead of making cookies, we’ll be making our own Holly Leaf Chips & give them a try with an easy Homemade Bruschetta. This recipe is a great after school or party snack that will encourage creativity and teach a few kitchen skills all while adding veggies into the mix.
Holly Leaf Chips by Jodie Fitz
Spinach garden FlatOut (r) flatbreads
Holly Leaf Cookie Cutter
Preheat the oven to 375 degrees.
Using a holly leaf shaped cookie cutter, cut the flatbread(s) or wrap(s) into leaf shapes. Coat a baking sheet with a light layer of canola oil. Lightly baste the top of each leaf & coat a light layer of sea salt. Bake for 5-7 minutes depending on the brand used.
Cutting the Leaves: Metal cookie cutters work better than the plastic. You can also cut the leaves with clean kitchen shears.
NOTE: If using gluten free wraps they may cook quicker, watch for browning in 3-5 minutes.
Jodie Fitz’s Bruschetta Recipe by Jodie Fitz
1 pint grape tomatoes
1 large clove garlic
2 tablespoons Price Chopper olive oil
3 tablespoons sweet onion, finely diced
1 tablespoon Italian seasoning*
Place the grape tomatoes in a food processor with the garlic (skin removed), olive oil, onion & Italian seasoning. Pulsate to make a bruschetta.
*One of my favorite Italian seasonings is by Lite House & can be found in the produce aisle at your Price Chopper and Market 32 stores.