Have a delicious holiday: Hosting a party

Be the host with the most using some of our favourite easy recipes



• 6 slices bacon

• 1/2 cup chive-and-onion cream cheese spread (from 8-oz container)

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

• 2 cups chopped and steamed broccoli

• 1/3 cup diced red bell pepper

• 1 egg, beaten

• Your own favourite ingredients


1. Heat oven to 375°F. Cook bacon as desired until crisp, crumble and set aside.

2. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center. Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.

3. Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg.

4. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter.


1. Mix sugar, milk and cocoa powder in a saucepan over medium heat. Heat until steaming, not boiling.

2. Add in liqueurs and pour into two mugs.

3. Top with whipped cream, if desired. Drizzle crème de menthe over whipped cream, if desired.

4. Add peppermint stick as garnish



• All-purpose flour

• 1 sheet Pepperidge Farm Puff Pastry, thawed

• 6 ounces kielbasa, diced

• 2 tbsp orange marmalade or your favorite jam

• 1 tbsp Dijon-style mustard

• Chopped fresh parsley DIRECTIONS 1. Heat the oven to 400°F. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.

2. Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.

3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.



• 1 1/2 cups all-purpose flour

• 1 1/2 cups packed brown sugar

• 1/2 cup butter, softened

• 1 cup pecan halves

• 2/3 cup butter

• 1 cup milk chocolate chips DIRECTIONS 1. Heat oven to in 350°F. Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9 inch baking pan. Sprinkle pecans evenly over crumb mixture.

2. Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly. Cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.

3. Bake for 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.


Recipe from Purple Daze Lavender Farm • 1 1/2 cups butter

• 1 cup granulated sugar

• 1 egg

• 2 tbsp. milk

• 1 1/2 tsp. vanilla extract

• 3 1/2 cups all-purpose flour

• 1 tsp. baking powder

• 1 tbsp. culinary lavender

• Food colouring (optional) DIRECTIONS

1. Preheat oven to 375°F.

2. Cream butter and sugar. Add egg, milk and vanilla extract; beat well.

3. Stir together flour and baking powder and gradually add to creamed mixture, mixing to make a smooth dough.

4. Mix in lavender thoroughly. Add food colouring in festive holiday colours and mix well.

5. Roll dough into 1-inch balls and flatten slightly, or roll out dough and use holiday themed cookie cutters to cut the dough. Place on ungreased cookie sheet.

6. Bake 10 to 12 minutes until lightly browned around edges. Cool on rack.



2 oz Midori

1/2 oz lemon juice

1 tsp simple syrup

1 maraschino cherry or garnish


1. Pour the ingredients into a cocktail shaker with ice.

2. Shake well.

3. Strain into a punch or cocktail glass.

4. Garnish with a maraschino cherry, serve.



3/4 oz SKYY Berry vodka

3/4 oz Peppermint Schnapps

3/4 oz white Crème de Cacao

1/4 oz grenadine

1 candy cane

half and half soda water


1. Pour the vodka, Peppermint Schnapps, white Creme de Cacao and grenadine into a cocktail shaker with ice.

2. Shake well.

3. Pour into a cocktail glass rimmed with crushed peppermint candy.

4. Fill with half and half.

5. Top with a splash of soda water.

6. Garnish with a candy cane and serve.