By: Cooking Team
Cinnamon Heart Popcorn
Ingredients
- 1 cup butter
- ½ cup corn syrup
- 11/2 cups cinnamon red hot candies
- 8 cups popped popcorn
Directions
Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
Combine butter, corn syrup, and cinnamon candies in a bowl over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets. Bake in the preheated oven until the candy coating is set, about 30 minutes.
Strawberry Bruschetta
Ingredients
- 2 cups chopped fresh strawberries
- ¼ cup white sugar
- 1 tablespoon butter
- 24 slices baguette
Directions
Preheat your oven’s broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries.
Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately.
Kale Chips
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Rumaki
Ingredients
- 24 cubes fresh pineapple
- 24 water Chestnut slices
- 8 thick cut bacon slices
- 24 toothpicks
- ½ cup low fat sesame ginger salad dressing
- 1 tablespoon chopped green onion to taste
Directions
Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.
DW Voice 
You must be logged in to post a comment.