We’re sending you spooky, but delicious greetings from the Price Chopper Kids Cooking Club studio kitchen. This month I was surrounded by more great kids & festively fun treats to share.
Robbie joined me at the stove to cook up a Ghost Ghoul Cheese Dip and then we baked up a special Chip to dip. Our chips made the form of ghosts, pumpkins & witches hats. These recipes are simple solutions for some party snacking yum. Make sure to grab the recipes below & watch Robbie’s energetically fun segment;
Ghost Ghoul Cheese Dip & Chips by Jodie Fitz
1 cup Price Chopper Monterey Pepper Jack cheese, shredded
1 cup Price Chopper low-fat milk
2 tablespoons Price Chopper butter
1 tablespoon Price Chopper all-purpose flour
1 teaspoon cumin
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dry mustard
In a sauce pan, over medium to low heat, melt the butter. Stir in the flour and spices. Stir immediately until the mixture is smooth. Pour in the milk and continue stirring until everything in the pan blends & the milk starts to bubble along the edges. Turn the heat off, stir in the shredded cheese & stir until the cheese fully melts.
Original FlatOut® Flatbread
Sundried Tomato FlatOut® Flatbread
Garden Spinach FlatOut® Flatbread
Ghost cookie cutter
Pumpkin cookie cutter
Witches hat cookie cutter
Pre-heat the oven to 375 degrees.
Using a cooking cutter cut the traditional flatbreads into ghosts, cut the sundried tomato wraps into pumpkins & the spinach wraps into witches hats.
Coat a baking sheet with non-stick cooking spray. Lay the cut shapes onto the non-stick baking sheet. Coat the top with a light spray layer of canola oil & a light layer of sea salt.
Bake the chips for approximately 7 minutes; until the edges are golden brown. Let cool. Serve with the warm Ghost Ghoul Cheese Dip.
Veggies: You can also dip fresh cut veggies into this dip if desired.