Ghost cookie cutter
Pumpkin cookie cutter
Witches hat cookie cutter
Pre-heat the oven to 375 degrees.
Using a cooking cutter cut the traditional flat-breads into ghosts, cut the sun-dried 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.
Homemade Sweet Mild Salsa
1 orange heirloom tomato
½ cup orange bell pepper
¼ cup Shuman Produce ® Vidalia onions
3 tablespoons cilantro, fresh
1 small clove garlic, fresh
½ teaspoon Balsamic vinegar
Place the tomatoes, bell pepper, Vidalia onions, cilantro & balsamic vinegar into a mini chopper. Pulsate until chopped to the consistency desired.
1/2 container Price Chopper pink lemonade, frozen concentrate
1/2 container Price Chopper grape juice, frozen concentrate
3 cups water
2 cups ice
1 teaspoon raspberry extract
Triple berry seltzer
Mix the lemonade concentrate, grape concentrate, water, ice and the raspberry extract.
Add ¼ cup triple berry seltzer to a glass. Top it with ¾ cup of the blended lemonade mixture.
For more information on Jodie's creations, you can visit her website here.