Thursday 14 November 2019
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What She Said! with Christine Bentley & Kate Wheeler
Latest Update

Last Minute Holiday Bites

To help simplify your Christmas party planning, consider there are really just three types of apps served: cocktail, casual and kid-friendly. Fortunately, the following three suggestions have you covered for all:

For the cocktail party: Light and layered Puff Pastry Canapes done two ways

The Casual get-together: A twist on a trend with Avocado Toast Pockets

Christmas is for children: Enjoy the cutest taste you’ll enjoy this year; Ginger-Molasses Reindeer Cookies!

From elevated sophistication to treats and snacks, you can further simplify your shopping by picking up everything you need for these recipes at the same time you pick up presents at Walmart.

Shopping from Walmart Supercentres will let you celebrate and save at the same time. These recipes also very simple to make and deliver big results – something everyone can appreciate (chef and diner) during the busy holiday season. (Recipes below video) 

Santa Worthy Cookies

Whether you’re participating in a cookie exchange with friends or making a treat for Santa, add these adorable reindeer cookies to your holiday baking this year.

As sweet to look at as they are to eat, the salty pretzel antlers complement the season’s favourite flavours of ginger, cinnamon cloves and sweet molasses. These homemade treats cost about $0.25 each to make.

Ginger-Molasses Reindeer Cookies

Makes 35 cookies

Prep Time: 15 min

Total Time: 1 hr 15 min


1-¾ (425 ml) cups flour

1 tsp (5 ml) baking soda

1 tsp (5 ml) ground ginger

½ tsp (2 ml) cinnamon

½ tsp (2 ml) salt

¼ tsp (1 ml) cloves

½ cup (125 ml) unsalted butter, softened

¾ cup (175 ml) granulated sugar

1 egg

¼ cup (60 ml) fancy molasses

70 mini pretzel twists

1 package (200 g) prepared red cookie icing

70 candy eyeballs


Heat oven to 325F (160C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.

In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 2 min. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.

Roll dough into 1 tbsp (15 ml) balls and place on prepared baking sheets 1-½ inches apart, pressing down lightly with palm. Place two pretzels next to one another ¼ inch (0.5 cm) inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough. Bake in batches until just set, about 12 min. Let cool 4 min on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and to draw noses. Allow to set completely.

A Twist On Avocado Toast

The popular brunch staple gets a holiday appetizer makeover in this phyllo crusted pocket-version. Each bite is a combo of creamy avocado, fresh tomato, onion and tart lime, paired with a cilantro-sour cream for dipping. Serves eight for less than $0.70 each!

Avocado Toast Pockets

Serve 8 (5 pockets each)

Prep Time: 20 min

Total Time: 30 min


2 avocados, diced

1 plum tomato, seeded and diced

½ cup (125 ml) frozen corn, thawed

¼ cup (60 ml) minced red onion

2 tbsp (30 ml) lime juice, divided (or, lemon juice)

2 tsp (10 ml) chili powder

1 garlic clove, grated and divided

½ tsp (2 ml) salt, divided

6 sheets phyllo pastry

2 tbsp (30 ml) salted butter, melted

1 egg, lightly beaten

⅔ cup (160 ml) sour cream

½ cup (125 ml) cilantro, finely minced


Heat oven to 375F (190C). Line two rimmed baking sheets with parchment.

Stir together avocado, tomato, corn, red onion, 2 tsp (10 ml) lime juice, chili powder, half the garlic and ¼ tsp (1 ml) salt in a medium bowl.

On clean counter top, place one sheet of pastry. Brush evenly with butter and top with another sheet, smoothing to flatten. Brush second sheet with butter and top with a third sheet. Cut sheet along the long edge into 5 even strips. Cut each strip in half crosswise and in half again to make 4, 3-inch (8 cm) squares. Repeat with remaining strips. Fill one half of each square with 1 tbsp (15 ml) filling, leaving a ½-inch (1 cm) border. Brush border with egg wash. Fold pointed edge of unfilled half over to create a triangle and press firmly to adhere to egg-washed edges. Place on prepared sheet and brush triangles with egg wash. Bake until golden, about 10 min. Repeat with remaining pastry sheets and filling.

Meanwhile, mix sour cream, cilantro, remaining lime juice, garlic and salt in a small bowl. Serve with pockets.

Two-Way Holiday Canapes

Tender puff pastry is prepared with two different toppings to whet the appetites of your Christmas party guests. In one hand they’ll have tart pears topped walnuts and sweet honey, and in the other, a salty prosciutto and sundried tomato with bitter arugula. Both are layered on a creamy ricotta cheese base. This delicious decadence will be the star of your party for less than $1.70 a serving.

Puff Pastry Canapes

Serves 8 (4 canapes each)

Prep Time: 15 min

Total Time: 45 min


1-450 g pkg. butter puff pastry, thawed

1 egg, lightly beaten

1 cup (250 ml) ricotta cheese

½ pear, thinly sliced

¼ cup (125 ml) chopped, toasted walnuts

3 tbsp (45 ml) honey

1 cup (250 ml) arugula

8 slices prosciutto, cut in half lengthwise

¼ cup (60 ml) chopped sundried tomatoes


Heat oven to 400F (200C). Line two rimmed baking sheets with parchment.

Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips. Cut each strip evenly into 4 parts to make 16, 21/2-inch (6.5 cm) squares. Place on a prepared pan, score 2 or 3 times with a fork and brush with egg wash. Bake until golden and puffed, about 14 min. Repeat with remaining sheet. Cool 5 min.

Spread each square with 1-½ tsp (7 ml) ricotta cheese. Top half with pear slices, walnuts and a drizzle of honey. Top remaining evenly with arugula, prosciutto and sundried tomatoes.

For all the ingredients and even more great recipes, head to

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