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Seasonal Snacks Swap

We had such a great time trying out all your recipes and sharing them together as a team. If you happened to wander into our office on test day, you might have gotten a sneak peak or even a sample! Keep scrolling for all of our recipes and let's get cooking!

Christmas Tree Spinach
Dip Breadsticks

For those craving a seasonal snack on the savory side, this dish will surely satisfy you. Pull apart the soft and spongy dough to reveal a succulent filling of spinach and melted cheese.


  • 12 oz Frozen chopped spinach thawed and squeezed dry
  • 6 oz cream cheese softened
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 cup grated cheddar OR mozzarella cheese
  • 1 tube refrigerated thin crust pizza crust
  • 2 tablespoons butter
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt


  • Preheat oven to 200°C.
  • In a bowl, beat together the spinach and cream cheese.
  • Add garlic, salt, onion powder, chilli powder, pepper, and Italian seasoning and beat to combine.
  • Add parmesan cheese and 1/2 of the cheddar or mozzarella cheese and beat to combine. (The other half of the cheddar or mozzarella cheese will be sprinkled over the filling when you shape the Christmas tree.)
  • Shape into a Christmas tree as directed in the post.
  • Bake for about 22 minutes until golden brown on top and cooked through on the bottom.
  • Melt butter and stir in garlic salt and seasoning, then brush over breadsticks.
  • Serve warm.

Cake Mix Cookies

These fluffy, lighter-than-air cookies are a simple, but delicious sweet snack! The best thing about them is their flavor, but you can't beat the simplicity during this bustling time of year.


  • 1 box of cake mix
  • 2 eggs
  • 1/3 cup of cooking oil


  • Heat oven to 170°C, in a large bowl mix cake mix, oil, and eggs with a spoon until dough forms.
  • Refrigerate dough for 15 to 30 minutes or as needed for easier handling—shape dough into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake for 9 to 11 minutes or until set. Cool for 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

  • Cinnamon Monkey Bread

    This mouth-watering treat is sure to please even the most discerning palate! Pull apart sticky, cinnamon-coated dough baked to perfection and add a bit of icing drizzle if you like! Our taste test experts give it two thumbs up and recommend adding it to your holiday line-up!


    • 1/2 cup granulated sugar
    • 1 teaspoon cinnamon
    • 2 cans of biscuit dough 
    • 1/2 cup chopped walnuts (optional) 
    • 1 diced apple
    • 1 cup firmly packed brown sugar
    • 3/4 cup butter or margarine, melted
      Icing Ingredients
    • 1-2 cups icing sugar
    • 1-2 tablespoons of milk or heavy cream
    • 1/2 teaspoon vanilla extract


  • Heat oven to 170°C. Generously grease a 12-cup fluted tube pan with shortening or cooking spray. In a large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
  • Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in a pan, adding walnuts and apples among the biscuit pieces. Sprinkle any remaining sugar over the biscuits.
  • Mix brown sugar and butter; pour over biscuit pieces.
  • Bake for 30 to 40 minutes or until golden brown. Loosen the edges of the pan with a metal spatula. Cool in pan for 5 minutes. Turn upside down onto the serving plate; replace any biscuit pieces and caramel from the pan. Serve warm.

  • Tag us on Facebook and Instagram if you try any of these Seasonal Snacks!

    Cranberry Christmas Margaritas

    This little number will keep you warm on those cold winter nights, or feel free to make it a mocktail! We tried both versions and either choice is delicious, fruity, and tart! 


    • 1.5 oz white tequila
    • 4.5 oz cranberry juice
    • 1/2 of a lime
    • 1 oz Triple Sec or Cointreau
    • For garnish: silver sugar sprinkles, cranberries, and fresh rosemary
    • Ice cubes


    • Run a lime wedge around the rim of a glass and dip in silver sugar sprinkles. Fill the glass with ice.
    • Fill a cocktail shaker with ice and add cranberry juice, tequila, triple sec and the juice of half a lime. Shake to combine.
    • Strain the cocktail over the prepared glass and garnish with fresh cranberries and rosemary sprigs.

    Chocolate Molten Pie

    Ooey-gooey goodness is all we have to say
    to describe this chocolate lover's little slice of heaven! With a golden braided crust, and rich chocolate filling, what more could you ask for in a holiday dessert?

    • 1 pie crust round
    • 1 egg, beaten, for brushing
    • vanilla sugar or coarse sugar, for sprinkling (optional)
    • 4 large eggs
    • 1 1/2 cups granulated sugar
    • 1/2 cup unsweetened cocoa powder
    • 2 teaspoons instant coffee granules
    • 1/2 teaspoon kosher salt
    • 10 tablespoons salted butter, melted
    • 1 tablespoon hazelnut liquor (optional)
    • 2 teaspoons vanilla extract
    • 1/2 cup semi-sweet chocolate chips or chunks


    • Position a rack in the lower third of the oven. Preheat the oven to 190° C
    • Fit the pie crust into a deep 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill it with pie weights, beans, or rice. Freeze for 10-15 minutes.
    • Bake until the crust is set for 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 174°C
    • Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, and whisk until smooth. Fold in the chocolate chips. Pour the mixture into the baked crust.
    • Bake for 45-55 minutes, until the pie, is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool for 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream.

    Toasted Sesame Cream Cheese Spread

    This simple but mighty snack is sure to keep those hungry bellies satisfied during those final cooking moments. A quick and savory treat that will please the crowds in minutes!

    • 1  block cream cheese
    • 1/2 cup soy sauce
    • 1/4 - 1/2 cup sesame seeds
    • rice crackers or thinly sliced baguette
    • Grapes
    • Sliced apples
    • Slice pears
    • Cucumber sticks
    • Carrot stick


  • Take cream cheese out of fridge. Using a skewer poke a few holes on all sides of cream cheese. Put into plastic container (with lid) and pour soy sauce on top. Turn cream cheese so that every side is covered in soya sauce. Put into fridge and turn occassionally for 10-60 minutes.
  • Preheat oven to 160ºC. While oven is preheating, pour sesame seeds onto plate. Take cream cheese out of container and roll all sides in sesame seeds, covering completely. Place on a baking sheet or tray and bake in the over for 30 minutes until sesame seeds are brown.
  • Removed from baking dish and plate with crackers, bread, fruits and veggies. Enjoy while warm!
  • Sausage Balls


    • 4 cups baking mix (such as Bisquick)
    • 1 pound shredded extra-sharp Cheddar cheese (Or any preferred mixtures)
    • 1 pound pork sausage (such as Extra Sage Sausage, Hot or Mild Sausage or a mixture), at room temperature


    • Preheat the oven to 150º C, and grease the baking sheets.
    • Mix baking mix, Cheddar cheese, and pork sausage together in a large bowl.
    • Form sausage mixture into 1 1/2-inch balls; arrange them on the prepared baking sheets. 
    • Bake in the preheated oven until no longer pink in the center and browned on the outside, 25 to 30 minutes.

    Reindeer Cake Balls


    • 1 Box cake mix of your choice or make your own
    • 1 Can of icing (flavor of your choice, or make your own)
    • 1 bag of semi-sweet chocolate chips or melting chocolates
    • Pretzels
    • Large Red Sprinkles (pearls)


    • Prepare the cake according to the directions on the box. After cooling, crumble the cake using your hands and add in icing a heaping spoonful at a time until you get a slightly sticky consistency. Form cake and icing into balls and place in the refrigerator for a minimum of 30 minutes. 
    • Begin melting chocolates using a double boiler over low to medium heat. Chocolate should melt in 4-6 minutes and be a smooth consistency.
    • Once the cake balls have cooled, roll them in the melted chocolate, coating them evenly. Set aside using a toothpick. Break up pretzels into the shape of reindeer antlers and stick them into the cake balls. Add red pearls while the chocolate is still soft to give your reindeer a cute red nose! Refrigerate overnight.
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    Thursday, February 22, 2024

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