There isn't much time left, so if you need a nudge to create something a little different for entertaining this Christmas, David Venable, QVC's resident foodie, has you covered.

From a spiced up eggnog to a tasty appetizer, to a luscious dessert, it's all right here. And the best part? It's all easy-peasy.Happy holidays!"Need eggnog in a flash? Doctor up the store-bought variety and save yourself some time this season," says Venable.Pfeffernuss EggnogServes 4Spice mix:1 teaspoon ground cinnamon½teaspoon ground cardamom¼teaspoon ground cloves¼teaspoon ground nutmeg½teaspoon ground gingerEggnog:1 quart store-bought eggnog½cup brandy or rum½teaspoon pfeffernuss spice mix (from above)Pfeffernuss cookie crumbs or ground nutmeg, garnishTo prepare the spice mix, stir all of the spices together in a small mixing bowl.To prepare the eggnog, combine the eggnog, brandy or rum, and spice mix. Pour the liquid into 4 (8-ounce) glasses and top with the cookie crumbs or nutmeg."Pre-made pizza dough is the shortcut you need this season!," says Venable. "Make this bread with a tasty chutney and you'll wow your guests."Rosemary Skillet BreadServes 8Bread:4 tablespoons olive oil2 teaspoons garlic, chopped3 tablespoons rosemary, chopped2 (1-pound) pizza dough balls½teaspoon kosher salt½teaspoon pepper2 teaspoons Parmesan, gratedChutney:1/8 cup olive oil2 cups cauliflower florets4 shallots, peeled and cut in half lengthwise¼cup butternut squash, diced into¼-inch pieces8 cloves garlic, cut in half lengthwise1 tablespoon fresh thyme leaves1/3 cup dried cherries1/3 cup dried apricots, small dice1 tablespoon pine nuts4 tablespoons light brown sugar¼cup apple cider vinegar1 teaspoon salt½teaspoon pepper1½tablespoons fresh parsley, choppedPreheat the oven to 400 F.To prepare the bread, start by placing a 12-inch by 14-inch cast-iron grill pan or skillet over low heat on your stove.Mix together the oil, garlic, and rosemary in a mixing bowl. Set aside.On a lightly floured surface, place the dough balls on top of each other. Gently knead them together to form 1 dough ball. Begin flattening the dough and stretching it into the shape of your cast-iron grill pan or skillet. Try not to press down in the center of the dough until almost finished, so as not to stretch the center too thin.When stretched to match the size of your cast-iron grill pan or skillet, spray the inside of it with nonstick spray. Turn the heat up to medium. Place the dough into the cast-iron grill pan or skillet. When the bottom of the crust has lightly browned, remove from the heat. Spread the rosemary mixture over the top of the dough. Sprinkle the salt, pepper, and Parmesan overtop as well. Keep in a warm spot (on your stove top) for about 20 minutes to allow the dough to rise.Poke your fingers into the dough, about every inch, only going halfway down into the dough. Place into the oven and bake for about 20-30 minutes, until the top is golden brown.To prepare the chutney, add the oil to a small Dutch oven or heavy-bottomed pan over medium-high heat (do this while the bread is baking). When hot, add the cauliflower florets and shallots and brown lightly. Put in the squash and garlic, also letting them brown lightly. Stir in the thyme, cherries, apricots, and pine nuts, followed by the sugar, vinegar, salt, and pepper. Reduce the heat to medium and let simmer for about 5-6 minutes, until the cauliflower has softened but isn't mushy. Stir in the chopped parsley.To serve, remove the bread from the cast-iron grill pan or skillet and cut into squares or wedges, then place back into the cast-iron grill pan or skillet. Serve the chutney in a small bowl nearby for spooning on the bread."A boxed brownie mix and tub of pre-made frosting are the shortcuts you need to sweeten up the season!" says Venable.Chocolate Brownies with Peppermint IcingMakes 361 (18.4-ounce) package brownie mix1 cup vanilla frosting¼cup peppermint candy, crushed, plus more for garnish¼teaspoon peppermint extractPreheat the oven to 350 F.Make the brownie batter according to the package directions.Line a mini muffin pan with paper liners and fill each 3/4 full with the prepared batter. Bake for about 15 minutes, then remove from the oven and cool.In a small mixing bowl, combine the frosting, peppermint candy, and extract.Remove the cooled brownies from the muffin pan and frost each one. Sprinkle additional peppermint candy overtop.David Venable is the author of two cookbooks and hosts "In the Kitchen with David" on QVC Wednesdays and Sundays. Visit QVC.com/ITKWD for his recipes and blog posts.