In the kitchen with Cliniconex


Everyone celebrates the holidays differently, with traditions reflecting religion, culture and long-standing family customs. One common thread between celebrations is gathering together – usually over food. So, whether you prefer sweet or savoury, nutritious or delicious, here are some of the recipes our team members will be preparing over the holidays. From our kitchens to yours: Bon Appetit!


Shortbread Cookies

From the kitchen of: Marnie, Client Success Specialist


½ cup corn starch

½ cup icing sugar

1 cup all-purpose flour

¾ cup softened butter

Makes about 24 cookies


  • Sift together corn starch, icing sugar and flour
  • With wooden spoon, blend in butter until soft, smooth dough forms
  • Shape into 1 inch blass
  • If dough is too soft to handle, cover and chill for 30 – 60 minutes
  • Place 1 ½ inches apart on an ungreased cookie sheet and flatten with a lightly floured fork
  • Alternatively, roll dough to ¼ inch and cut into shapes with cookie cutters
  • Decorate with candied cherries, coloured sprinkles or nuts if desired.
  • Bake in a 300 degree F (150 C) oven for 15-20 minutes or until edges are lightly browned
  • Cool on a wire rack

Mars Bars Squares

From the kitchen of: Angela, Director, Product and Channel Marketing


4 Mars Bars

2 tbsp butter

2 cups rice Krispies

1 package chocolate chips


  • Cut up a pack of 4 Mars Bars into 1/2′ squares
  • Add 2 tbsp of butter and melt in microwave for 2 min
  • Add melted bars into mixing bowl with 2 cups of rice Krispies and mix well
  • Grease 9-inch baking dish with butter and spread rice Krispies evenly in dish
  • Melt 1 pack of milk chocolate chips in microwave for 2 minutes
  • Pour and spread melted chocolate evenly of rice Krispies
  • Set in fridge for a few hours and then cut into squares


From the kitchen of: Kristi, Digital Marketing Specialist


¾ C butter

½ C brown sugar

½ C white sugar

¼ C molasses

1 egg

½ tsp vanilla extract

2 C flour

½ tsp baking soda

¼ tsp salt

1 ½ tsp cinnamon

2 tsp ginger

¼ tsp cloves


  • Heat oven to 350 degrees celsius
  • Cream butter and sugar until fluffy
  • Add molasses, egg and vanilla and beat until blended
  • In a separate bowl mix flour, baking soda and spices
  • Add to butter mixture in 3 parts until well combined
  • Cover and chill for 30 minutes
  • Cover baking sheet in parchment paper
  • Roll dough into 1 inch balls and roll in cinnamon-sugar mixture to coat
  • Place on baking sheet 2 inches apart and flatten slightly with a glass
  • Bake 12-15 minutes until cookies are dry on top
  • Cool on wire rack


Creamy garlic parmesan brussels sprouts with bacon

From the kitchen of: Jake, Software Developer


10 ounces (300 g) bacon, cut into strips

2 tablespoons butter

2 pounds (1 kg) Brussel sprouts, washed, (trim bottoms and cut sprouts in half)

Salt and pepper to season

5 cloves garlic finely chopped

1 1/2 cups (400 ml) light or heavy cream

1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (optional)

1/3 cup fresh shredded or grated mozzarella

1/4 cup fresh shredded or grated parmesan cheese


Preheat oven to 375°F | 190°C.

  • Fry bacon in a large oven-safe skillet over medium heat until crispy
  • Use a slotted spoon to transfer to a paper towel-lined plate to soak up some of the oil. Set aside
  • Drain most of the bacon fat from the pan, leaving about 1-2  tbsp for added flavour 
  • In the same pan, melt the butter, then add the Brussels sprouts. Season with salt and pepper. 
  • Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring. 
  • Add in the garlic and stir it through the sprouts for a minute, until fragrant. 
  • Pour in the cream, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes)
  • If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined
  • Add the bacon in and give everything a good mix to combine all of the flavours together.
  • Top the sprouts with mozzarella and parmesan
  • Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes).
  • If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden

Classic Nigerian Salad

From the kitchen of: Adeola, Technical Support Specialist


2 carrots

2 C shredded lettuce

2 C shredded cabbage

2  ripe tomatoes

1 C pasta or boiled potatoes

2 boiled eggs

1 medium cucumber

8 oz. baked brie

8 oz. sweet corn

8 Tbsp Heniz English salad cream


  • Boil the eggs
  • Boil the pasta to al dente
  • Shred lettuce and cabbage
  • Cube tomatoes
  • Grate carrots or cut into cubes
  • Cube cucumber
  • Combine all ingredients in a bowl (excpet the eggs) and toss with dressing
  • Cover it with a plastic wrap or tight-fitting lid and place in the fridge for at least 1 hour
  • Remove it from fridge when you are ready to use and toss. Top with cut boiled eggs

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