Friday, December 30, 2011

Powerade Zero ION4-the latest zero calorie sports beverage

Powerade® introduces new Powerade Zero ION4® advanced electrolyte system – the next generation of Powerade® sports beverages that contains:


Powerade Zero ION4® is designed to help replenish and hydrate the body both during and after a workout without additional calories, and is available in 3 flavours:

Mixed Berry (710 mL)

Lemon-Lime (710 mL and 6x591 mL)

Grape (710 mL and 6x591 mL)

Powerade Zero ION4® is now available in grocery chains, mass retailers and convenience stores across the country.

Thursday, December 29, 2011

BOOK REVIEW: 'Caravaggio' - Washington Times

BOOK REVIEW: 'Caravaggio' - Washington Times

By Andrew Graham-Dixon

Norton, $39.95 514 pages, illustrated  

His real name was Michelangelo Merisi. But the world knows him as Caravaggio, after the name of the Lombard town where he was born in 1571. He is one of Europe’s great painters, ranked among Titian, Goya, Degas and Picasso, and certainly one of the most influential, both in his own time and in our own.

Wednesday, December 28, 2011

Grilled Halibut With Mango Sauce Recipe


Mango Sauce
1 cup (250 mL) chopped mango (about 1 medium)
3 tbsp (45 mL) fresh lime juice
1 tbsp (15 mL) finely chopped, seeded jalapeno pepper
1/4 tsp (1 mL) salt
1 large garlic clove, finely crushed
1 tbsp (15 mL) chopped cilantro

1 – 1½ lb (500 – 750 g) halibut fillets (about 4)
2 tbsp (25 mL) Old El Paso* Taco Seasoning Mix
1 tbsp (15 mL) olive oil


•Heat gas or charcoal grill. Combine all mango sauce ingredients. Set aside.

•Combine seasoning mix and oil. Brush over fish.

•When grill is heated, place fish on gas grill over medium heat or on charcoal grill 4 to 6-inches (10 to 15 cm) from medium coals. Cook 5 to 10 minutes or until fish flakes easily with fork, turning once. Serve mango sauce with fish.

Friday, December 23, 2011

Chocolate Drop Cookies

Be sure to leave Santa some cookies

2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
1 cup granulated sugar
2 eggs
3 squares unsweetened chocolate, melted
1/2 cup milk
1 cup chopped walnuts
Melt chocolate over double boiler; cool a bit. Sift the flour, baking soda, and salt. Cream butter and sugar in mixing bowl. Blend in eggs and melted chocolate to butter and sugar mixture. Then add flour mixture and milk, alternating them until both are incorporated. Fold in walnuts (I toast mine ahead of time since it gives a better flavor.)

Drop by spoonfuls onto greased baking sheet. Bake @350 degrees for 10-12 minutes. Cool completely. Frost with chocolate frosting and sprinkle with nonpareils.
For more Christmas cookie recipes visit Donna Rae Shiffert ‘s column Making Change.

Thursday, December 22, 2011

Wednesday, December 21, 2011


Recipe and image courtesy of the California Strawberry Commission


2 cups California strawberries, crushed

1 cup maple syrup

¼ cup cider vinegar

1 Tbsp grated lemon rind

2 Tbsp fresh lemon juice

1 Tbsp Dijon mustard

1 tsp dried thyme leaves

1 Tbsp fresh ginger, grated

1 clove garlic, minced

1 boneless, single turkey breast, (about 3 lbs, 1.5 kg)

1 tsp dried thyme leaves

1 Tbsp grated lemon rind

½ tsp salt

½ tsp fresh ground pepper


Bring first nine ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low and cook, stirring often, 25 minutes or until thickened. Remove from heat and cool. Reserve 1 ½ cups sauce; cover and chill.

With fingers, loosen skin at the thickest part of the turkey breast. Slide fingers under skin to loosen and make pocket, leaving skin intact on 3 sides. Press thyme, lemon rind, salt and pepper into pocket, pressing skin to spread evenly.

Place turkey, skin side up, in a small shallow roasting pan. Spread with ¾ cup of the maple-strawberry sauce; cover loosely with aluminum foil and roast at 325°F for 45 minutes; uncover and bake 45 minutes longer or until a meat thermometer registers 185°F, basting with remaining ¾ cup maple-strawberry sauce every 15 minutes.

Transfer turkey to cutting board; tent with foil and let stand for 15 minutes before slicing. Serve with reserved maple-strawberry sauce. Garnish with fresh California strawberries.

Serves 8

Tip: The maple-strawberry sauce can also be used on a whole turkey – perfect for a holiday dinner.

Tuesday, December 20, 2011

Send Holiday Smiles & Save 15% on Christmas Flowers & Gifts at!

Santa's Special of the Day! Check out all of the great deals at! Save an additional 15% with Promo Code CHRMAS15 at checkout. (While Supplies Last)

Glee: The Concert Movie available on Shazam-enabled Blu-ray and DVD December 20, 2011


Enjoy the sold out concert in the comfort of your living room

Experience your favourite stars, more performances and GLEEful moments using Shazam for GLEE: THE CONCERT MOVIE Blu-ray, DVD and 3D Blu-ray on December 20th

TORONTO (Dec. 19, 2011) – Twentieth Century Fox Home Entertainment have teamed with Shazam® to present an industry first – the premiere of the first Shazam-enabled Blu-ray and DVD with the release of GLEE: THE CONCERT MOVIE on December 20th.

GLEE: THE CONCERT MOVIE stars Lea Michele, Jane Lynch, Cory Monteith, Chris Colfer, Dianna Agron, Darren Criss, Mark Salling, Naya Rivera, Heather Morris and the rest of the GLEE cast and is packed with new exciting never-before-seen and extended performances, clips of fans’ favorite characters, exclusive extras and more.
Fans watching GLEE: THE CONCERT MOVIE on Blu-ray and DVD will see Shazam prompts on the screen alerting them to a Shazamable moment. Using their smartphones, fans can “tag” the movie when prompted to unlock exclusive content, including:
· Song lyrics in time with the music using the LyricPlay feature;
· Exclusive behind the scenes footage not seen in theatres;
· Exclusive photos of the cast; and,

· Trivia about one of FOX’s most popular shows
· Offers for Glee Seasons 1 and 2 on DVD as well as Glee merchandise

Every time people use Shazam while watching the movie, their tag will live on in their Tag List, giving them access to the extras that they can “snack on” anytime and anywhere, so they can be engaged with the movie even when they’re not near a TV! Additionally, with the Shazam Friends feature, they can share their finds with their Facebook friends.
“The Shazam App lets fans interact with GLEE: THE CONCERT MOVIE in a way that’s never been done before,” said Mary Daily, Executive Vice President, Marketing for Twentieth Century Fox Home Entertainment. “Working with Shazam underscores our commitment to leverage technology innovations to deliver the very best entertainment experiences to fans.”

“Incorporating Shazam for TV into a DVD or Blu-Ray release is a perfect fit for what Shazam is known for – discovering more about entertainment,” said David Jones, Shazam’s Executive Vice President, Marketing. “For many years, people have been using Shazam to unlock information about the songs they love, so working with Fox Home Entertainment to give people a truly interactive experience with the GLEE: THE CONCERT MOVIE DVD is a natural next step in the expansion of what people can do with the Shazam App on their mobile device.”

About Twentieth Century Fox Home Entertainment

Twentieth Century Fox Home Entertainment, LLC (TCFHE) is a recognized global industry leader and a subsidiary of Twentieth Century Fox Film Corporation, a News Corporation company. Representing 75 years of innovative and award-winning filmmaking from Twentieth Century Fox, TCFHE is the worldwide marketing, sales and distribution company for all Fox film and television programming, acquisitions and original productions on DVD, Blu-ray Disc Digital Copy, Video On Demand and Digital Download. The company also releases all products globally for MGM Home Entertainment. Each year TCFHE introduces hundreds of new and newly enhanced products, which it services to retail outlets from mass merchants and warehouse clubs to specialty stores and e-commerce throughout the world.

About Shazam

Shazam is the world’s leading mobile discovery company, enabling people to experience and share content across mobile devices and the Internet. With more than 165 million people using the service in 200 countries, Shazam has created a new way to learn about music, TV and brands and share finds with friends. For people who don't yet have the Shazam application on their smartphone, it can be found on iTunes App Store, Android Market, Amazon App Store, AT&T’s AppCenter, Verizon VCast app store, The Nokia Store, Windows Phone Marketplace, BlackBerry App World, and GetJar. For further information about Shazam Entertainment visit and @ShazamNews or follow us on Facebook. For daily music updates follow the Shazam Blog and @Shazam. The Shazam name and symbol are trademarks of Shazam Entertainment Limited. Shazam Media enquiries:

Monday, December 19, 2011

The Nine West Grase Platform Pump is this Season’s Star

Among the five colors for the Grase platform pump, this red satin color is the clear standout star:

Friday, December 16, 2011

Sun Safety Important to Sun-Seeking Canadians But They Need to do More

As the temperature dips below zero, thoughts of travelling to the sunny south are on the minds of many Canadians. Whether it’s just for a week or for an entire season in the sun, thousands across the country make the trek to warmer climates each year.

However, before Canadians head south this winter, it’s important that they ‘tAKe notice’ of their skin! A recent survey conducted by Leger Marketing on behalf of the Canadian Skin Patient Alliance (CSPA) found that while 91 per cent of all travellers to warm and sunny destinations say sun protection is important while vacationing, most don’t always take measures to protect themselves.

Despite over-
whelmingly recognizing the importance of sun protection
and the fact that too much
 sun/sun exposure is one
of the top five concerns while travelling, most don’t
always take all the steps
 to protect their skin (such as wearing sunscreen, a hat or UV protective clothing). In fact, many blame their lack of protection on forgetfulness (44 per cent). What Canadians need to know is that they need to do more. That’s why the CSPA is reminding Canadians to practice proper sun safety this travel season, and educating them about skin cancer, including a relatively unknown pre-cancerous skin condition called actinic keratosis (AK).

Though most warm/sunny destination travellers have never heard specifically of actinic keratosis (87 per cent), it’s one the most common forms of skin conditions treated by dermatologists. It is strongly associated with UV exposure and sun damage. The good news is that AK can be treated, because according to some estimates, up to five per cent of actinic keratoses progress into squamous cell carcinoma, a common form of serious skin cancer that is expected to nearly triple by 2031.

What else did the survey reveal? Here’s a look: >

Getting a sunburn is a top concern for only one-in-three travellers – despite almost half saying they at least ‘sometimes’ burn
The majority of Canadians are not taking sufficient steps to protect themselves. In fact, more than half don’t always wear sunscreen (55 percent), wear a hat (78 per cent) or wear UV protective clothing (93 per cent).

Seventy-four per cent rarely or never discuss sun safety with their doctor prior to travelling.
Fifty-nine per cent would not see a physician immediately if they noticed rough spots, scaly patches suspicious spots or moles after examining their skin.

Nearly four-in-10 (38 per cent) travellers mistakenly believe actinic keratosis first appears as blisters and welts after a severe sunburn, when in fact, actinic keratosis may range in size from very small to pea-sized or larger. It can also appear as slightly red scaly spots through to thick, scaly sometimes crusty spots or patches that feel rough, sore or itchy, like sandpaper.

As Canadians get ready to take flight this winter, it’s also time for them to ‘tAKe notice’ of their skin! Remember to conduct a skin check on both yourself and loved ones, and speak with a healthcare professional if you notice anything unusual. For information about actinic keratosis,

please visit

Thursday, December 15, 2011

Christmas Tree Mini Tart


18 Tenderflake® Mini-Tart Shells (1, 255g package)

1 pkg (310g) brownie mix

575g (2½ cups) vanilla frosting (2 cups for tinting)

Dark green gel-paste food colour

Mini ice cream cones

Small silver or gold balls/dragees

Coloured hard candy stars

Step 1 – Mix

• Prepare the brownie mix as per package instructions in a medium bowl

• Tint 450g of vanilla frosting dark green and insert in piping bag fitted with small star tip

Step 2 – Bake

• Spoon the brownie mixture evenly into 18 Tenderflake® Mini-Tart Shell, just below full

• Place Tenderflake® Mini-Tart Shell on rimmed baking sheet. Bake the filled tart shells as per cake package instructions (for 12 cupcakes)

• Cool thoroughly

Step 3 – Decorate!

• Once cooled, frost the top of each mini-tart with the vanilla frosting so the tree will have something to stick to.

• Pipe green frosting decoratively onto mini cone then place on top of mini-tart.

• Sprinkle with silver candy balls, topping with your favourite colour candy star. Repeat for rest of mini-tarts and serve to your holiday guests.

Tuesday, December 13, 2011


Recipe and image courtesy of the California Strawberry Commission
1 tomato, chopped

6 California strawberries, sliced

8 oz pre-washed arugula

8 large basil leaves, chopped

1 pinch sea salt and freshly ground pepper

1 Tbsp extra virgin olive oil

1 Tbsp aged balsamic vinegar

freshly grated Parmesan cheese

Combine tomato, strawberries, arugula and basil in a large mixing bowl. Add the olive oil and toss well to coat. Then add the vinegar and toss once more. Serve the salad with freshly grated Parmesan over the top and serve immediately.
Makes 2 servings

Sunday, December 11, 2011

Picking a Christmas Tree

The Christmas tree is, quite literally, the centerpiece of Christmas for many who celebrate the holiday. But choosing the tree that best fits your family’s logistical and personal tastes can be a challenge, given the seemingly unlimited options filling store windows. The key to choosing one involves figuring out how much time you have to devote to decorating, and then assessing your decorative style.

Read more: Picking a Christmas Tree

Saturday, December 10, 2011

Jolly Santa Pie


1 Tenderflake® Deep Dish Pie Shell

1 pkg instant strawberry dessert mix (69g)

1/2 pkg mini marshmallows

1 large marshmallow

2 blue juice berry candies (or any other gummy)

2 red gum drops

1 cup red decorating sugar (in zippered sandwich bag)

1/2 cup white decorating sugar (in zippered sandwich bag)

1 red lips candy

Red licorice laces


Step 1 – Bake

• Prepare Tenderflake® Deep Dish Pie Shell as per package directions. Remove with oven mitts, and set aside to cool.

Step 2 – Mix

Once crust has cooled completely, prepare instant dessert mix. Fill pie crust w/ mousse, smoothing top w/ spatula.

Step 3 – Decorate!

• To create smiling eyes, cut two crescent shapes from blue juiceberries and place about 1 ½ inches apart halfway down the pie.

• Make cheeks rosy by pressing red gum drops into mousse, as shown. Add another for the nose and then start filling in the beard, mustache and sideburns w/ mini-marshmallows. Use a large marshmallow for the cap’s pompom.

• Leave a space for the mouth. With scissors, trim the upper lip off the lip candy, using the lower lip for Santa’s mouth. Take care not to do too much repositioning, as mousse sets quickly.

• Finish up by drawing in the cap outline with the tip of a knife to help guide you. Outline the cap with red licorice lace. Put the white and red decorating sugars in separate small snack-sized zippered sandwich bags and snip hole in one corner. Using the bag to help dispense the sugar, fill in the licorice-outlined cap with the red sugar and use white for the fur brim.

• Serve Santa on your favorite Christmas platter and enjoy with guests.

Friday, December 9, 2011

Christmas Ornament Tart


12 Tenderflake® Tart Shells (1, 255g package)

1 pkg (250g) white cake mix

350g vanilla frosting (1½ cups)

Yellow gel-paste food colour

Yellow decorating sugar

12 red or green gum drops

Black licorice laces, cut into twelve 1 1/4-inch pieces

Green licorice laces

12 thin pretzel sticks

Red fruit leather candy

Mini candy-coated chocolates

Step 1 – Mix

• Prepare the white cake mix as per package directions in a medium bowl

• Tint all vanilla frosting with yellow food colouring. Insert ¼ cup (75g) tinted into piping bag with small dot tip

Step 2 – Bake
• Spoon cake mixture evenly into each Tenderflake® Tart Shell, filing right up to rim. Careful not to overfill.

• Place onto rimmed baking sheet and bake the filled tart shells as per cake mix package instructions for 12 cupcakes. While baking, the cake mixture will rise to form the ornament shape.

• Cool thoroughly

Step 3 – Decorate!
• Frost the top of each cooled tart with white frosting, building up the middle a little more to achieve the ornament shape. Roll each tart in yellow sugar to coat frosted top completely.

• To make ornament hook topper, take a toothpick and poke two adjacent holes into the flat end of the gum drop. Insert the ends of one cut piece of black licorice lace into each hole. Attach the topper to the tart by making another hole in the rounded end of the gumdrop. Insert a pretzel into it and press into the tart.

• Using craft scissors cut fruit leather into decorative strips and secure to tart with frosting. Add mini candy-coated chocolates with dots of yellow piped frosting. Cut green licorice laces to desired lengths and press into tart.

• Arrange on platter and serve to your holiday guests.

Thursday, December 8, 2011

A Stolen Life by Jaycee Dugard

In the summer of 1991 I was a normal kid. I did normal things. I had friends and a mother who loved me. I was just like you. Until the day my life was stolen.

For eighteen years I was a prisoner. I was an object for someone to use and abuse.

For eighteen years I was not allowed to speak my own name. I became a mother and was forced to be a sister. For eighteen years I survived an impossible situation.

On August 26, 2009, I took my name back. My name is Jaycee Lee Dugard. I don’t think of myself as a victim. I survived.

A Stolen Life is my story—in my own words, in my own way, exactly as I remember it

Monday, December 5, 2011

Brie, Pear and Walnut Wreath


1 Package (397 g) Tenderflake® Puff Pastry, defrosted overnight in refrigerator
1 tbsp (15 mL) Olive oil
1 tsp (5 mL) Unsalted butter
1 Onion, sliced
1 tsp (5 mL) Sugar
¼ cup (50 mL) Chopped walnuts
2 tbsp (30 mL) Chopped dried cranberries
2 tsp (10 mL) Dijon mustard
4 oz (125 g) Brie cheese, thinly sliced
1 Pear, peeled, cored and thinly sliced
1 Egg, beaten 1 tbsp (15 mL) Water

Prep Time 30 min         

Total Time < 1 hr
Skill Level Intermediate
Serves 4
Classification Main
PREHEAT oven to 450˚F (230˚C).

HEAT oil and butter in a medium fry pan over medium heat. Add onion and sugar and cook, stirring occasionally, for 20 to 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.

WHISK together egg and water in a small bowl and set aside.

DIVIDE pastry into two equal pieces. Roll out half of pastry on a lightly floured surface into a 9-inch (25 cm) rectangle. Place pastry onto a parchment lined baking sheet.

SPREAD 2/3 of Dijon mustard down the middle third of the pastry. Spoon 2/3 of onion mixture over mustard. Top with 2/3 of the Brie and pear slices.

CUT 1-inch wide (2.5 cm) strips on either side of the filling. Fold strips on each side alternately over filling to create a braid.

ROLL out remaining pastry into a 9-inch (25 cm) rectangle on a lightly floured surface.

REMOVE ¼ of pastry by cutting crosswise and set this aside. Place remaining pastry on the same parchment-lined backing sheet as the other pastry.

SPREAD remaining mustard down the middle third of the pastry. Spoon over remaining onion mixture and top with remaining Brie and pear slices.

CUT 1-inch (2.5 cm) wide strips on either side of remaining pastry. Fold strips on each side alternately over filling to create a braid.

GENTLY shape both pastry braids to create a wreath by connecting both ends. Fold over end strips alternately with each other to create a seamLess wreath.

CUT out festive shapes, using your favourite cookie cutters, from remaining pastry and place on top of wreath.

WHISK together egg and water and lightly brush top of pastry.

BAKE for 20 to 22 minutes or until pastry is golden and pears are tender.

REMOVE baking sheet from oven and let cool slightly. Cut into 8 pieces.

May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350˚F (180˚C) oven for 8 to 10 minutes and serve.
Serve on a bed of mesclun salad greens topped with a vinaigrette dressing for a light lunch.
Cut into smaller slices and serve as an appetizer.

Friday, December 2, 2011

Tenderflake introduces Easy Pie!™

Good things come in small packages, and pie is no exception. To close out the Year of the Pie with a bang, Tenderflake introduces Easy Pie!™, your new secret weapon for creating the perfect-sized desserts in no time flat.

Just the right size for a couple or a small family, Easy Pie!™ features a 6-inch pie shell, perfect for 2 to 4 servings. Available in two varieties - Double Crust or Crumble Topping - each kit contains the components to bake a delicious pie, including the spice mix. Just add your favourite fresh fruit and you are 30 minutes away from a freshly baked pie, perfect for any day of the week.
To make baking pie even easier, John Placko, Executive Chef of the Maple Leaf Foods ThinkFOOD! Centre, offers some tips to keep in mind when selecting your pie content of choice.
“The key to perfect apple pie,” Placko explains, “is choosing apples that retain their shape when baking. Granny Smith and Northern Spy apples will stay intact while giving your pie a tart, tangy flavour, whereas Golden Delicious and Fuji apples offer sweetness while maintaining their shape. Try combining both if you’re looking for a flavour contrast.”

Other fruit pie classics include blueberry, cherry and peach, but blending various fruits together is never a bad idea. Get creative using raspberries, strawberries, rhubarb and even pineapple pieces. While using fresh seasonal fruit is encouraged, frozen fruit works too. Easy Pie!™ makes it fun and simple to try out as many combinations as your heart - and taste buds - desire!

Since 1943, Tenderflake has been bringing innovation to the kitchen. For more information and countless recipes, visit

Thursday, December 1, 2011

Effective and Cosmetically Elegant? Retinol SRX

Did You Know Retinol Can Be Both Effective and Cosmetically Elegant?

Retinol SRX

The cosmetically elegant Rejudicare Retinol SRX contains 3 "state-of-the-art" forms of retinol to deliver the best possible results:

Using Rejudicare Retinol SRX a patient will experience Softer, smoother skin
Reduction in the appearance of fine lines and wrinkles
Clearer, brighter appearance of the skin

Now available in 3 Formulations so that there is a Retinol SRX for every skin type
Rejudicare Retinol SRX MILD -sensitive skin formulation
Rejudicare Retinol SRX -
the optimal, proven retinol formulation
Rejudicare Retinol SRX MAX -

The maximum formulation allowed on the market USE ONCE A DAY, AT NIGHT.

Wednesday, November 30, 2011

Coconut Snowman Tart

12 Tenderflake® Tart Shells (1, 255g package)
12 Tenderflake® Mini-Tart Shells (1, 255g package)
2 pkgs white cake mix (2, 250g) or 1 (520g) pkg deluxe white cake mix
350g vanilla frosting (1½ cups)
175g flaked coconut (over ½ cup)

Red cherry ribbon licorice
Green candy sphere balls (substitute with any round candy)
Black licorice laces
Mini candy-coated chocolates
Black gumdrops
Pretzel sticks


Step 1 – Mix
• Prepare the white cake mix as per package instructions in a medium bowl
Step 2 – Bake
• Spoon cake mixture evenly into 12 Tenderflake® Tart Shells and 12 Tenderflake® Mini-tart Shells, filing to rim. Careful not to overfill.
• Bake the filled mini-tart shells as per cake mix package instructions. While baking, the cake mixture will rise to form the snowball shape. Cool thoroughly.
Step 3 – Decorate!
• Frost the top of each cooled tart with frosting, building up the middle a little more to achieve the snowball shape. Roll the tart top in flaked coconut to cover completely.
• To make hat brim, cut a 1/8 inch thick slice off the flat end of a gum drop. Poke a deep hole into the rounded end of the gumdrop. Secure the brim to the hat top by skewering the rounded end to the slice with a pretzel stick and into the tart.
• For eyes, press in two mini chocolate chips; for nose, press in a red mini candy-coated chocolate; for mouth, press in a short length of black licorice lace and adhere with frosting if necessary.
• To make scarf, cut the cherry ribbon licorice in strips and secure to body with frosting. For buttons, press green candy balls into body.
• Repeat decorating steps for all 12 tarts. Arrange mini-tarts (head) and tarts (body) together on a tray and watch your Coconut Snowmen Tarts warm up your Christmas gathering.

Tuesday, November 29, 2011

Chocolate Candy Cane Tarts

This year, leave Santa a tasty treat that’s sure to keep you on the nice list! These Chocolate Candy Cane Tarts are made with Tenderflake’s Tart Shells and feature a delicious combination of peppermint and chocolate that the jolly man in red won’t soon forget.


1 Package Tenderflake® Tart Shells 1/3 cup (75 mL) Nutriwhip® whipped topping 1 Package (8 oz) Instant chocolate pudding 1 tsp (5 mL) Peppermint extract (optional) 1 cup (500 mL) Milk ¼ cup (50 mL) Crushed candy canes or mint candy

Prep Time < 15 min
Total Time 2 hr 15 min
Skill Basic
Serves 12

Classification: Dessert

PREPARE tart shells as per package directions for unfilled tart shells. Set aside to cool.

WHIP Nutriwhip® according to package directions and set aside.

COMBINE instant chocolate pudding, peppermint extract, if using, and milk in a medium bowl. Beat using an electric mixer until thickened, about 2 to 4 minutes.

PLACE half of the prepared pudding in a separate medium bowl and fold in 2/3 of the whipped Nutriwhip®.

DIVIDE plain pudding mixture (no whipped topping), evenly between cooled tart shells. Top with the pudding and whipped topping mixture.

REFRIGERATE filled tarts and remaining whipped topping for at least 2 hours.

SERVE tarts topped with a small dollop of remaining whipped topping and sprinkled with crushed candy canes.

• Eliminate using the peppermint extract and replace peppermint candy canes with your favourite flavour of candy cane.

Monday, November 28, 2011


HTC, one of the world’s leading and innovative designers of mobile devices, recently launched the HTC EVO 3D, HTC, one of the world’s leading and innovative designers of mobile devices,
 recently launched the HTC EVO 3D,

Sunday, November 27, 2011

Make-A-Wish Canada

Shop for Wishes and support Make-A-Wish! Visit a Hallmark Canada Gold Crown store to purchase exclusive Make-A-Wish product. When any of these items are purchased, Hallmark Canada will make a contribution to Make-A-Wish.

Friday, November 25, 2011

Mediterranean Quiche

Mediterranean Quiche won’t disappoint. Personalize the recipe by adding your family’s favourite cheese or sliced veggies – the pies the limit!


1 Tenderflake® pie crust
1 tbsp unsalted butter
1 cup, shredded frozen hash browns
3 eggs, beaten
1 cup frozen Mediterranean style vegetables
1 cup cheddar cheese, shredded
Salt & pepper


Prepare Tenderflake® pie crust as per package directions. Set aside and cool. In a large, flat-bottomed fry pan, melt unsalted butter, and cook hash browns until crisp and golden brown. Remove from heat. In a large bowl, mix together eggs, frozen Mediterranean style vegetables, cheddar cheese and salt and pepper. Add cooled hash browns and mix well. Preheat oven to 375. Pour mixture into cooled pie shell. Place in pre-heated oven and bake for 35 – 40 minutes until golden brown. Using oven mitts remove from oven and serve.

Thursday, November 24, 2011

Etre Touchy and Etre FIVEPOINT Fall/Winter 2011

Etre FIVEPOINT Gloves are a stylish way of keeping your hands warm while using your iPhone, iPad and other touchscreen cell phones and devices. (As you may know, it’s impossible to use these types of gadgets while wearing a normal pair of gloves, because normal gloves stop you from making contact with their screens. Etre FIVEPOINT Gloves’ contactwoven® fingertips solve this problem.)

Etre Touchy Gloves have missing thumb and index fingertips, providing even more freedom to text, tweet and touch (and to take photos, shoot film and apply make-up) in wintry conditions.
Both collections are designed and ethically manufactured in the United Kingdom; and are made from pure new wool. (Cashmere and leather versions will be available soon.)

The gloves are available for customers to purchase from our online shop (; and also from leading fashion stores, including Park & Bond, Bonobos and Fair Indigo.

Etre Touchy Gloves retail at £35 GBP (approximately $56.70 CAD); while Etre FIVEPOINT Gloves retail at £40 GBP (approximately $64.80 CAD).

Wednesday, November 23, 2011

Tenderflake® .. Winter Sparkles Fruit Pie


2 Tenderflake® Frozen Deep Dish Pie Shells
2 Small tart apples, peeled and sliced 2
2 Medium pears, peeled and sliced 2
1/2 cup (125 mL) fresh or frozen cranberries 125 mL
3/4 cup (175 mL) granulated sugar 175 mL
Grated rind of 1 orange
2 tbsp (30 mL) all-purpose flour 25 mL
1 tbsp (15 mL) orange juice
1 tbsp (15 mL) Milk
Coarse sugar

Prep Time 10 min
Total Time <1 hr 15 min

Skill Level Moderate
Serves 8
Classification Dessert

PREHEAT oven to 425ºF (220ºC).

PREPARE pie shells according to package directions for a double crust pie.
COMBINE remaining ingredients and spoon into one pie shell.
USE printable stencils or cookie cutters to cut out
pastry shapes from the second thawed pie shell. Place pastry shapes on top of filling in a decorative pattern. Brush lightly with milk and sprinkle with coarse sugar.

BAKE in preheated oven for 15 minutes. Lower temperature to 350ºF (180ºC) and continue baking for 35 to 45 minutes or until pastry is golden and fruit is cooked.
If you do not have a small cookie cutter you can use an upside down shot glass as a small cutter or use second pie shell as a solid top crust following the package instructions for a double crust pie.

Tuesday, November 22, 2011

TENDERFLAKE® Turkey, Cranberry & Cheddar Pocket Pies

Turkey, Cranberry & Cheddar Pocket Pies put a new twist on appetizers this holiday season. These tempting delights are easy to create and a great conversation piece, making them an ideal appetizer that is sure to wow guests at holiday parties. So delicious and full of flavour, you’ll want to make them again with leftovers from your holiday meal!


2 TENDERFLAKE® Frozen Deep Dish Pie Shells

1/4 cup (50 mL) Finely chopped leftover turkey
2 tbsp (30 mL) Cranberry sauce
2 tbsp (30 mL) Grated Cheddar cheese Pepper
1 tbsp (15 mL) milk
Prep Time 30 min

Cook/Wait Time Total Time 45 min
Skill Level Basic
Serves 6
PREHEAT oven to 400°F (200°C).
REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.
REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
CUT out six shapes from each pie shell using a (2-3/4-inch x 4-inch/ 7 cm x 10 cm) cookie cutter. Set any leftover dough aside.
COMBINE turkey, cranberry sauce, cheese and pepper in a small bowl. Divide mixture evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BRUSH tops lightly with milk and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.
FOR decorating ideas see the Tips section.


If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking.

Use any leftover dough to cut out shapes to decorate top. Brush back with milk or egg wash to affix to pie and bake as directed above.

Monday, November 21, 2011

eco.kid Shampoo

Prevent Daily Shampoo is a gentle, plant derived shampoo specifically formulated to use everyday on young skin. Prevent shampoo gently cleanses the hair without damaging the sensitive balance of natural oils on the scalp. It provides effective cleansing for frequent use and is exceptionally gentle on the hair, resulting in tangle free combing and body.

In one step you can cleanse deeply and help to make hair unattractive to head lice; excellent peace of mind when a high probability of head lice exposure exists - during warmer weather, contact in classroom, active outbreaks, camps and sleepovers.

eco.kid Prevent Shampoo contains 6% pure Australian essential oils and is >97% certified organic/pure plant essences. 

Ingredients: Coco-Glucoside (Coconut)*, Capric/Caprylic Glucoside (Coconut)*, Coco-Glucoside and Glyceryl Oleate (Coconut)*, Aqua (Spring Water)*, Dicaprylyl Ether and Lauryl Alcohol (Coconut)*, Botanical Complex” (Cocos Nucifera, d’Limonene, Melaleuca Quinquenervia, Leptospermum Petersonii, Backhousia Citriodora, Backhousia Anisata, Pimpinella Anisum, Eucalyptus Radiata, Mentha Piperita, Citrus Paradisi, Santalum Spicatum, Callitris Intratropica)*, Hydrolysed Wheat Protein*, Lactic Acid, Dehydroxanthan Gum (Corn), Lecithin (and) Tocopherol (Vit E) (and) Ascorbyl Palmitate (Vit C) (and) Hydrogenated Palm Glycerides Citrate, Citral†, Geraniol†, Linalool†, Farnesol†, Citronellol†, Eugenol†, Nerolina†

Saturday, November 19, 2011

BP. 'Aiden' Oxford Flat

Vintage inspiration styles a classic oxford updated         
with a wide ribbon taking the place of traditional laces.

Leather upper with textile laces/polyurethane
 lining/rubber sole.

By BP.; imported.
BP. Shoes.

Friday, November 18, 2011

Tenderflake is making holiday baking easy as pie this year!

Happy holidays! ‘Tis the season to give, and Tenderflake makes it easy to treat friends and family to decadent and beautiful treats and meals without compromising spending time with your loved ones.

Celebrate the holidays with your friends and their children by hosting a family-friendly cocktail party where guests can create holiday décor to take home, such as these White Chocolate Snowball Pocket Pies. Kids and adults will love getting into the festive spirit by preparing and decorating these ornament-shaped pies. But be warned – these pies are so good they’ll likely be eaten before they make it home!

Wednesday, November 16, 2011

Clean dishes and low energy costs - the ultimate dishwasher!


The New Whirlpool® Dishwasher line combines energy efficient options with optimal performance

Holiday entertaining means family, food and a lot of dirty dishes; so it’s important to get dinnerware clean efficiently as possible. Bringing energy efficient appliances to a new level, Whirlpool® brand’s newest line of dishwashers use nearly 50% less water and energy without compromising performance**, making them the most energy-efficient dishwashers in the industry*.

Key features include:

Energy-Efficient Options

• Energy efficient cleaning: These ENERGY STAR® qualified dishwashers use nearly 50% less water and energy without compromising performance**.
• Auto soil sensor: Monitors water clarity and uses the right amount of water by adjusting the cycle to the appropriate soil level.
• Eco wash cycle and Eco dry option: Eco Wash cycle helps minimizes energy and water while cleaning*** and the Eco Dry option is the most efficient drying option on Whirlpool brand dishwashers***.
Powerful Clean
• PowerScour(TM) Option - 40 targeted spray jets in a designated wash area to scour away baked-on foods without presoaking pots and pans beforehand.
• Targeted wash zones: Alternating water flows between the upper, middle and lower wash arms ensuring every dish is thoroughly cleaned.
• Optimized spray arms: High-pressure spray arms with targeted spray jets shoot water from five angles to effectively break down food.

MSRP+: $549.00 - $949.00
Colours: Black, White and Stainless Steel
Availability: Major appliance outlets across Canada

*Based on NRCan average published annual energy usage of Whirlpool® Resource Efficient models (Models WDT* & WDF*) versus usage of leading brand dishwashers
**Compared to a conventional dishwasher manufactured before 2006, based on average replacement.
***Available on Whirlpool® dishwasher models with MSRP+ $549 and above
+Manufactured Suggested Retail Price. Dealers prices may vary. Dealers have sole discretion to set retail prices. Dealers may sell for less.

® Registered trade-mark/™ Trade-mark of Whirlpool, U.S.A., Whirlpool Canada LP licensee in Canada.

Tuesday, November 15, 2011

Mango Madness Skin Care Announces Exfoliate Me™ Glycolic Acid Cleanser

Anti-aging skin care product retailer Mango Madness Skin Care, Inc. announces Exfoliate Me™ glycolic acid cleanser as both an exfoliation product and a paraben-free facial cleanser.

West Palm Beach, FL, --Anti-aging skin care product retailer Mango Madness Skin Care, Inc. has announced Exfoliate Me™ glycolic acid cleanser as both an exfoliation product and a paraben-free facial cleanser.

Exfoliation is a well known skin care regimen staple, made popular by its ability to rejuvenate skin by removing old, dead skin cells from the skin surface. This encourages the growth of new skin cells, builds collagen, and yields generally healthier skin. Another benefit of this exfoliation process is that it helps with acne - the removal of old skin cells unclogs pores, a leading cause of acne, and by increasing the cell turnover rate, glycolic acid helps fade existing blemishes faster.
Many different strengths of glycolic acid are available for skin exfoliation. Generally, concentrations above 25% should be performed in a clinical setting, and are too strong for many people. The Exfoliate Me face cleanser contains 10% glycolic acid, making it gentle enough for use several times per week at home without irritation.
"Exfoliate Me™ glycolic acid cleanser is one of our most popular products because it provides a wide variety of benefits,” explained Gary Myers, spokesman for Mango Madness Skin Care. "It is effective on acne when nothing else seems to work, it helps fade age spots, it helps build collagen, and can increase skin's elasticity," Myers added.

In addition to being formulated with no parabens, Exfoliate Me™ contains no sulfates, phthalates, BPA, or other suspect ingredients. The company performs no animal testing and all ingredients are animal cruelty free.

Mango Madness Skin Care manufactures a complete line of paraben-free skin care products including hyaluronic acid moisturizers, retinol and peptide wrinkle creams, glycolic acid, amber based and microdermabrasion type exfoliators, a vitamin K under eye cream, gentle skin cleansers, and a broad spectrum sunblock. The company recently opened its newest retail store at CityPlace in West Palm Beach, Fla.

Contact Information

Mango Madness Skin Care, Inc.
Gary Myers

Monday, November 14, 2011

eco.kid... distinctly Australian

eco.kid is an everyday range (for healthy living) specifically designed for helping to prevent and treat the hair, scalp and skin issues that affect kids

eco.kid uses certified natural and organic, paraben free, sulphate free, synthetic free, readily biodegradable ingredients
No artificial preservative, fragrance or colouring

Bubbalicious Soft Hair Styling Wax

Gum in kids’ hair was never a good thing – until now. Slick down fly-aways, make braiding a breeze and create the trendy “faux-hawk” with Bubbalicious. For use on wet or dry hair, it provides sustained moisture and adds strength and extra shine.

Let your kids get creative on their own or make them picture perfect yourself (assuming they sit still).

Key Ingredients:
Jojoba Esters – conditioning agent
Australian Blue Cypress – prevents growth of bacteria and fungus
Apply a small amount to dry hands. Work into hands first and then disperse evenly throughout the hair. Style as desired.

Lice Bomb

No mom likes having to deal with lice but it’s something most moms have to tackle at least once in their child’s loves. Head lice don’t stand a chance against the powerful yet sweet smelling pure plant essences found in Lice Bomb. Derived from nature, this non-toxic, non-drip formula is gentle on young hair and won’t have kids running for the hills. Packaged with a comb, a little Lice Bomb combined with a little patience keeps critters and their eggs at bay.

Key Ingredients:
Lice Bomb Botanical Complex – coconut, orange and tea tree oil stop lice in their tracks
Lemon Myrtle Oil – provides a clean, fresh scent

Apply a small amount to the scalp beginning at the nape of the neck and then massage through the roots in an upward motion toward the crown. Once a thin film has been achieved, comb hair from roots to ends with a fine-toothed comb. Wipe lice eggs from comb, repeat this process for twenty minutes and rinse with warm water.

Daily Tonic Leave In Conditioner

Moms are pro multitaskers already so is our Daily Tonic. A one-stop shop for shape, protection and care, this leave-in conditioner allows for a knot-free existence between kids and their combs. Naturally derived moisturizers add strength and shine to young hair while keeping it soft and supple. The natural formulation creates a separation within the spray bottle – shake well before use to ensure maximum benefits.
Your longhaired little boys and girls with thank you for this one.

Key Ingredients:

Phyto-Chemicals – help prevent head lice
Pure Australian Oils – natural moisturizer, promotes shine

Shake well. Spray onto hair and scalp prior to combing, paying close attention to the name of the neck and behind the ears – this is where lice are most likely to lay eggs.

Thursday, November 10, 2011

take this time to remember

take this time to remember all of the brave men, women and children who have sacrificed and served so courageously

fighting for our freedom