Thank you to all of our clients, community members and local professionals for entrusting our team with your business! Our team has worked very hard this year to ensure the safety of our staff and clients.
We are truly thankful to be the #1 Team in North Bruce Peninsula!
This holiday season, we hope that everyone stays safe, stays healthy and looks for alternative methods to connect with loved ones far and wide.
Our team has shared our favorite holiday recipes with you below – as while we may not be together, we can enjoy a good meal, treat or cheers!
From our Bubble to yours, we wish you a very Merry Christmas!
– Ashley, Darlene, Nellie, Tara, Nichole, Heather, Rob & Dennis
From Our Tables To Yours!We at The Bruce Peninsula Real Estate Team have put together some of our favourite holiday recipes for you to be able to enjoy. These delicious treats are a great way of bringing some cheer to your tables and your tastebuds!
Wishing you and yours a very Merry Christmas and Happy Holidays!
Darlene’s Pick – Winter Sangria
A fun and tasty twist on the classic sangria. Adding cranberries and raspberries makes it feel
Winter Sangria Recipe
This sangria is abundant with fruit, liquor, and wine. Refrigerate this tasty beverage overnight to have a pitcher ready for your catered brunch, office holiday party, or family gathering (when its safe to do so!)
- 1/3 cup triple sec
- 1 bottle dry white wine
- 2 apples, cubed
- 1 cup fresh cranberries
- 1 small box red raspberries
- Simple syrup to taste
- 12 oz. Sprite
- Rosemary sprigs
- Mix all of the ingredients, except the Sprite and rosemary sprigs, in a pitcher.
- Refrigerate the mixture until it’s chilled and you’re ready to serve it.
- Add the Sprite to the pitcher just before serving.
- Garnish each glass with a rosemary sprig and serve.
Rob’s Pick – Whipped Caramel Hot Cocoa
Enjoy the classic winter beverage with a bit of a twist! A great way to finish up your holiday feast.
- 7 oz. hot cocoa
- 3/4 oz. whipped vodka
- 3/4 oz. caramel vodka
- Dark chocolate
- Whipped cream
- Prepare the hot cocoa and pour it into a glass mug
- Stir the whipped vodka and caramel vodka into the hot cocoa.
- Prepare the dark chocolate shavings by using a chocolate shaver or vegetable peeler.
- Top the mixture with the whipped cream and dark chocolate shavings and serve.
Heather’s Pick – Maple Whiskey Sour
Sweet & Sour! This drink is Canadian at it’s best! Support local maple syrup producers and enjoy one this holiday season! (Just don’t let Heather make it for you!!! )
Maple Whiskey Sour
- 2 ounces whiskey
- 1 egg white* (optional)
- 1 ounce freshly-squeezed lemon juice (or other citrus juice)
- 3/4 ounce maple syrup
- 2–3 shakes Angostura bitters (optional)
- If using the egg white, add whiskey and egg white to a cocktail shaker and vigorously shake for 15-20 seconds until the egg white is very frothy. (If not using the egg white, you can skip this step.)
- Add the lemon juice, maple syrup, bitters (if using) and a handful of ice to the shaker, and shake for a few seconds to combine and chill the drink. Strain and serve immediately in a glass over ice.
Nichole’s Pick – Christmas Tree Cheesy Pull-Apart Bread
Warm dough and gooey cheese, a dish doesn’t get much better than that! Plus you can change up the design to reflect any occasion!
Christmas Tree Cheesy Pull-Apart Bread
- 1 lb. refrigerated pizza dough
- Egg wash (1 egg whisked with 1 tbsp water)
- 7 mozzarella sticks
- 1/4 c. melted butter
- 1/2 c. finely grated Parmesan
- 1 tbsp. Thinly sliced basil
- 1 tbsp. chopped parsley
- 1 tbsp. chopped rosemary
- Marinara, warmed (for serving)
- Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside.
- On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total).
- Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden, 15 to 20 minutes.
- Meanwhile, whisk together melted butter, Parmesan and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.
Ashley’s Pick – Waterloo Chicken
Looking for an alternative to stuffing a big turkey? This all in one dish combines juicy chicken & savory cheese with a crunchy dressing topping!
This is one you will want to have for dinner year-round!
Waterloo Chicken Ingredients
- 3-4 Boneless Skinless Chicken Breasts
- 1/4 cup Cream (or 1/2 & 1/2)
- 1 can Cream of Chicken soup
- 1/2 cup cooking sherry (optional)
- 3-6 slices of Swiss or Havarti cheese (depending on slice size)
- 1 Package of Seasoned stuffing mix (approx. 15oz)
- 1/2 cup Butter
- Preheat the oven to 350 degrees.
- Cube chicken and place it in the bottom of a 9″ square baking dish.
- Mix the soup, cream, cooking sherry in a dish, and pour over chicken. Mix.
- Add on top a layer of cheese slices.
- Melt butter, and mix with stuffing mix. Then spread on top.
- Cover with foil.
- Bake at 350 degrees for approx. 45 minutes.
- Uncover, and finish for 10-15 minutes for crunchy top.
- Optional: Someone can add in veggies for an all in one dish – but it’s so yummy as it is!
Dennis’ Pick – Broccoli Casserole
This casserole recipe is the perfect dish to accompany your holiday meal. The creaminess from the soup and the shredded cheese makes it taste so very comforting!
- 1 package of broccoli
- 1 package shredded cheese or 500g block shredded
- 1 can whole mushrooms
- 1 can of Cream of Mushroom soup
- 1 box of stuffing mix
- Preheat the oven to 350 degrees.
- Cook broccoli (boil for 10 min in salted water).
- Prepare the stuffing mix according to box directions.
- Drain broccoli.
- Add cream of mushroom soup, shredded cheese (and a bit of cream cheese if you like!) to the pot of broccoli and return to low heat.
- Stir until the cheese melts, then add mushrooms.
- Add stuffing mix & stir.
- Transfer to a casserole dish, and bake covered for 1 hour.
Tara’s Pick – Mike’s Coconut Macaroons
These quick and easy treats do not take long to make and are a big hit with everyone! You won’t be disappointed with this recipe.
Mike’s Coconut Macaroons
- 1 1/2 cups sugar
- 5 tablespoons cocoa
- 1/2 cup milk
- 1/2 cup shortening or butter
- 3 cups rolled oats
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup shredded coconut
- Mix sugar and cocoa in a large saucepan over low heat. Add milk slowly. Stir until sugar dissolves. This should take a few minutes.
- Bring to a low boil then add shortening (or butter) and rolled oats, stirring quickly. Cook for 1-2 minutes then remove from heat.
- Add the salt, vanilla and coconut and stir (wooden spoon works well) until mixed well.
- Drop into small stacks on a parchment lined cookie sheet or cutting board. Let sit until they cool. Remove and munch away.
Nellie’s Pick – Chocolate Turtle Bars
I have a recipe here that came from a newspaper in 1992. It is a must make for Christmas and I have now passed the recipe down to my kids who also make it.
Chocolate Turtle Bars
- 1 1/4 cups all purpose flour
- 1/4 cup sugar
- 1/2 cup butter
- 1 can (300 mL) sweetened condensed milk
- 1/2 cup sugar
- 1/2 cup butter
- 2 tablespoons corn syrup
- 4 squares semi-sweet chocolate
- 1 tablespoon butter
- Combine flour and sugar; cut in 1/2 c butter to form a soft dough. Press evenly into an 8 inch square pan. Bake at 350 F for 20 to 30 minutes or until golden brown.
- Meanwhile, combine milk, sugar, butter and corn syrup in a heavy saucepan. Cook and stir over low heat until sugar is dissolved, about five minutes. Bring to a boil over medium-low heat and boil for six to eight minutes stirring constantly, or until mixture thickens slightly and turns a caramel colour. Remove from heat. Spread evenly over the base. Chill.
- Partially melt chocolate with butter over hot water. Remove from heat and continue stirring until completely melted. Spread over caramel layer.