Recipes from our 2017 Calendar

Rosemary Ham with Bacon Cream Spinach

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  • 1 Schneiders Ham
  • 8 Slices schneiders Bacon, diced
  • 2 sprigs fresh rosemary
  • 1/2 cup water
  • 624g baby spinach
  • 1 cup cream
  • 1 cup parmesan grated
  • 2 cloves garlic, minced
  • 1 small onion
  • salt
  • pepper


  • Preheat oven 325 degrees
  • Place ham in a baking dish. Pour in a half a cup of water. Place rosemary sprigs on top and cover tightly with foil.
  • Cook per package directions
  • Meanwhile, heat a large skillet over a medium high heat. Cook bacon4-5 minutes or until softened.
  • Add spinach in batches and stire until wilted.
  • Add garlic, salt and pepper
  • Add cream and allow to simmer for 2 minutes until starting to thicken.
  • Sprinkle in parmesan cheese and stire to combine well. Allow to thicken for 1 minute
  • Serve ham with bacon creamed spinach.

Ham can be found in our:

Merry Little Christmas, Big Breafast Buffet, Fully Stocked Freezer Extra Value Basket

Special K* Granola Morning Jars

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  • 1/2 cup (125mL) raspberries
  • 1 tsp (5mL) honey
  • 1/2 cup (125mL) plain yogurt
  • 1 tbsp (15mL) chia seeds
  • 1/3 cups (75mL) Special K* low fat granola cereal


  • Set aside 5 raspberries. Using a fork, mash remaining raspberries with honey until pureed; set aside. Stir yogurt with chia seeds.
  • Layer half of the raspberry puree, yogurt mixture and granola into 1 cup (250mL) Mason jar.  Repeat layers; top with reserved raspberries.

Special K* low fat granola cereal can be found in our:

Kellogs mix n match basket

Santas Dutch Oven Short Ribs

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  • 7 or 8 beef short ribs (2x454g Santas Choice Short Ribs) *Defrost in fridge for 2- 3 days
  • 3 sprigs of thyme, leaves removed
  • 1 1/2 cups of fresh or thawed cranberries (optional)
  • 2 medium white onions, coarsely sliced
  • 1 small fennel bulb, coarsely slice (optional substitute for celery 1/2)
  • 4 cups of red wine (Dry Cabernet Sauvignon preferred) substitute liquid beef stock for some or all of the wine
  • Olive oil
  • 1 tbs. salt mixed with 1 tsp ground black pepper
  • 1/2 tsp cumin and 1/2 tsp dry sage (optional)


  • Preheat oven to 350 degrees F conventional or 325 degrees F convection.
  • Rinse and  pat dry the ribs.  Then rub with the salt mixture.
  • On a stove burner, coat the bottom of your dutch oven or ovenable pan with olive oil.  Add the ribs, in a single layer and brown evenly on all sides.  Work in batches if necessary.
  • Remove the ribs from the pan.  Discard all but 1 tbs of excess fat.
  • Add the onion, fennel, thyme, and garlic.  Stir well and cook for 1 to 2 minutes.
  • Add 1 cup of the wine/stock to the pan to deglaze it.
  • Add the cranberries and return the ribs to the pot.
  • Add the rest of the wine/stock. bring to a boil.
  • cover and place in oven.
  • Braise for 2-2.5 hours - check at 1.5 hours and turn ribs gently.

Santas Choice Short Ribs can be found in our:

Slow Cookers Meats basket , Top Up - Mini Stewie

Chicken Strip Poutine

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  • Janes Pub Style Chicken Breast
  • Hot, Prepared gravy
  • Cheese curds
  • sliced green onion


  • Prepare the chicken according to the package directions.
  • Arrange chicken on a plate.  Scatter cheese curds over chicken, drizzle with gravy and garnish with green onion.  Serve piping hot with forks and lots of napkins!

Tip: For authentic pub-style presentation, line a basket with parchment or waxed paper to serve the poutine

Janes Pub Style Chicken Breast Strips can be found on our:

Tasty Traditions Roast 'n Slice, Festive Favourites, Fully Stocked Freezer, Chicken Lovers, Super Kids Freezer Filler, and Janes Mix & Match basket

Cavendish Hashbrown Casserole

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  • 1 bag (750g) Cavendish frozen hash brown potatoes
  • 1 can of Condensed Cream of MushroomSoup
  • 8 ounces of sour cream
  • 1/2 cup of melted butter
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 cups shredded cheddar cheese
  • 1/8 teaspoon ground black pepper
  • 1/2 cup crushed Corn Flakes topping (optional)


  • Stir the soup, sour cream, butter, potatoes, onion and cheese in a 3 quart shallow baking dish.  Season with the black pepper.  Sprinkle the potato mixture evenly with the crushed Corn Flakes.
  • Bake at 350 degrees for 45 minutes or until the mixture is hot and bubbling.

Cavendish Hashbrowns can be found in the following baskets:

Terrific Turkey, Colossal, Christmas Day Feast, super spuds and MORE

Southern Style Corn

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  • 5 slices thick cut bacon, diced and crisped in a skillet
  • 1/2 cup diced onion
  • 1/2 cup diced sweet bell peppers
  • 2 cups Green Giant Corn frozen-thawed
  • Ground black pepper


  • In a large skillet (cast iron is preferrable), over medium heat, crisp the diced bacon pieces.
  • Once chrisped, remove the bacon bits from the pan and set aside to drain on paper towel, leaving the bacon fat in the skillet
  • Reduce the heat to low
  • Add the onions and peppers and saute for about 4 minutes.
  • Once the onions and peppers have softened, add the corn.
  • Stir to combine and continue to cokk for about 5 minutes.
  • Add ground black pepper, to taste(test for the saltiness of the bacon before adding any to the corn).
  • Add the crisped bacon back to the corn and serve immediately.

Green Giant Corn can be found in the following baskets:

Turkey Tempter, Traditional Tempter, Tasty Traditions, Colossal Christmas, Terrific Turkey, Festive Favourites, Fully Stocked Freezer and Very Veggie Baskets

Apple Berry Breakfast Crisp

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  • 4 cups thinly sliced peeled apples (about 4 medium)
  • 2 cups fresh or frozen blueberries or sliced strawberries
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup frozen orange juice concentrate, thawed
  • 2 tablespoons all purpose flour
  • 1 teaspoon ground cinnamon


  • 1 cup large Flakes Quaker Oatsor Quick Quaker Oats (uncooked)
  • 1/2 cups firmly packed brown sugar
  • 1/3 cup (5 tablespoon plus 1 teaspoon) margarine or butter melted
  • 2 tablespoons all purpose flour


  • Heat oven to 350 degress F. Spray 8 inch square glass baking dish with nonstick cooking spray.
  • For Filling, combine all ingredients in large bowl; stir until fruit is evenly coated. Spoon fruit into baking dish
  • For topping, combine all ingredients in medium bowl; mix until crumbly. Sprinkle evenly over fruit.
  • Bake 30 to 35 minutes or until apples are tender . Serve warm with yogurt, if desired.

Quaker Oats can be found in the following baskets:

 Breakfast Bonanza, Packed Pantry, Basic Baker

Rose Pizza with Shrimp

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  • Pizza Crusts (15')
  • Antonellas Tomato Basil Pasta sauce 1/2 cup (125mL)
  • Antonellas Alfredo pasta sauce 1/2 cup (125 mL)
  • 1/4 cup diced red pepper
  • garlic, chopped 1 clove
  • 1/2 cup chopped vegetables (asparagus or broccoli)
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup chopped parsley
  • mozzarella cheese, grated 1/2 cup (125mL)


  • Preheat oven to to 400 degrees F and place grill in the center
  • Mix together Antonellas Tomato Basil and Alfredo pasta sauces, parsley and garlic.
  • Spread sauce mixture evenly over pizza crust and then add vegetables, shrimps, and cheeses.
  • Cook on a pizza stone or oven sheet for about 20 minutes, or until cheese browns.
Antonellas can be found in the following baskets:
Traditional Tempter, Colossal Christmas, Festive Favourite, Merry Little Christmas, Gluten Free Pantry, Customers Choice + 1 Meat Lover + 2 Dinner Pantry, Packed Pantry and Italian Winter

OREO Chocolate Cake

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Chocolate Cake

  • 1 cup unsalted butter, cut into chunks
  • 4 squares of bittersweet chocolate, chopped fine
  • 1 1/2 cups all- purpose flour
  • 1 tsp. baking soda
  • 3/4 cup cocoa
  • 1/2 tsp. salt
  • 4 large eggs, beaten
  • 1 1/2 cups granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 cup sour cream
  • 1 cup mini dark chocolate chips


  • 12 ounces cream cheese, at room temperature
  • 3/4 cup confectioner's sugar
  • 1 1/2 cup heavy whipping
  • 12 Oreo cookies, coarsely chopped


  • 12 ounces good quality bitter sweet chocolate, chopped fine
  • 1 1/4 cups heavy whipping cream
  • 1 tbsp. pure vanilla extract (optional)
  • Orea cookie for garnish

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