Archive for the ‘Christmas’ Category

Classic Tiramisu

April 5, 2012

This classic Italian dessert is made with ladyfingers and mascarpone cheese in a trifle bowl or a springform pan

Click on photo for recipe


Order your Handmade Chocolate truffles today for the Holidays

November 23, 2011

Handmade Chocolate Truffles as a great Christmas Gift

Select your choice of flavors: White Chocolate, Milk Chocolate, or Dark Chocolate
Select your fillings: Chocolate Fudge, Caramel, or Chocolate with Nuts


Select your size below
The “Santa” Box
A round box of 8 select truffles
1 lb weight
Only $20
the “Holiday” Box
A oval box of 4 select truffles
1/2 lbs weight
Only $10
The “Season’s Greetings” Bag
A gift bag of 2 select truffles
only $5
Brian is taking orders NOW through December 22nd in the greater Sacramento Area
Call Brian to Order at 916-879-4611

SacChef Catering does Brunch too!

May 8, 2011

Hire me for your special brunches! Makes a great Birthday or Mother’s Day gift

Call Brian to Schedule at (916) 879-4611

Click here for possible menu ideas: (more…)

Chocolate-Banana Phyllo pillows

May 7, 2011

Store-bought phyllo dough, sliced bananas and rich chocolate transform into a heavenly chocolate dessert. Serve warm with vanilla ice cream and/or whipped cream.

Click on Photo for recipe


Classic Rolled Chocolate Truffles

May 2, 2011

Here’s an easy truffle recipe.

Click on photo for recipe (more…)

Prime Rib Cooking Chart:

April 28, 2011

Click on photo for more information

The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures about 45 minutes before the end of the estimated roast time.

Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.

What Size of Prime Rib/Standing Rib Roast to Buy?

April 28, 2011

A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are). The term “standing” means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.

Click on photo for chart


Cherry Cheese Coffeecake Bites

April 23, 2011

This is one of my favorite recipes. I first made it years ago and i still get requests for it today. It is perfect for your holiday dessert table or for that special Brunch. It is so easy to make that your kids can make it for you for Mother’s day too! Just add fresh Blueberries for a 4th of July treat!
click on photo for recipe (more…)

Scalloped Potatoes

April 22, 2011

These tasty scalloped potatoes are creamy and delicious with onions and seasonings.

Holiday Strata

April 21, 2011

This is a favorite family recipe of the Lisle Family. It is perfect for Easter or Christmas Morning, Mother’s Day, or any special Brunch.

Strata is a savory bread pudding, consisting of layers of bread, cheese, and other ingredients, topped with an egg and milk custard mixture that soaks into the bread. It’s a great dish for brunch because it requires an overnight stay in the refrigerator. Assemble it a day ahead of time, and the next morning all you need to do is bake it.

click on photo for recipe


Chocolate covered Oreos

April 17, 2011

Just in time for Spring

order your cookies now

Only $3 for 4 cookies 

Select white, dark or milk chocolate ( or combination)

call me now


It’s holiday recipe week!

December 6, 2010

Every day I’ll feature a recipe that will ensure your holiday get-togethers are stress-free and delicious. Whether you’re planning the big meal or need a dish for an impromptu gathering, we’ve got you covered! Stay tuned all week for our fabulous recipe suggestions!

Click here to learn more Kids’ Cooking recipes to celebrate = Holiday Recipe Week

Time saving Turkey Day Tips

November 24, 2010

Save yourself time tomorrow with a few do-ahead steps today for a very Happy Thanksgiving meal.


Take Stress Out of Holiday Meal Preparation

November 22, 2010

Putting a holiday meal on the table can be a daunting experience for first-timers and seasoned pros, alike. But with a little planning, everything will come together flawlessly. Avoid a last-minute scramble by making portions of your meal ahead of time.

Here are some ideas: (more…)

Broccoli, Ham & Cheese Quiche

October 14, 2010

Quiche for Sunday brunch? Fill the flakiest pie crust with basic quiche ingredients; eggs, cheese, cream, broccoli, ham and onions, and what do you have? The best Broccoli, Ham & Cheese Quiche ever! Easy broccoli quiche – It’s what’s for breakfast!

click on photo for recipe



July 25, 2010

Only 5 months ( 152 Days) until Christmas.

Now is a great time to start your Holiday shopping!

Sugar Cookies

July 9, 2010

click on photo for recipe


How to cook and carve a ham

April 2, 2010

Click here to try my California Orange Glazed Ham Recipe

Click here for a baked Ham timing chart

Click here to view today’s blog postings for more tips and recipes

How long do I bake a ham in the oven?

April 2, 2010

Uncooked ham must be cooked until it reaches an internal temperature of 160°F. Fully cooked ham should be heated to an internal temperature of 140°F.The ham should be allowed to stand at room temperature for 2 hours before cooking. Bake the ham at 325′ for the time in the chart below

Click here to try my California Orange Glazed Ham Recipe

Click here to view today’s blog postings for more tips and recipes

Click here to watch the video

Click below for timing chart


Question: How Do I Estimate How Much Alcohol I Need for My New Years Eve Party?

December 27, 2009

Question: How Do I Estimate How Much Alcohol I Need for My New Years Eve Party?

Answer: Dear Reader:

There are several factors you’ll want to consider when you calculate the amount of alcohol you’ll need for a party. (more…)


December 25, 2009

Merry Christmas


The Sac Chef

The Sac Chef’s Christmas 2009 message


Most importantly, a massive thank you to everyone who has supported me and my business throughout 2009, particularly my best friend, Scott who has been along side me on the roller coaster ride. I would also love to thank all of my supportive  “sales force” in BNI and the RCC. The support and networking you all did for me was “GREAT” (attn: Brian Sharp)!

It has been great getting to know some new customers this year, as well as catching up with old customers who have now become repeat customers! Champions! If you’ve been thinking about hosting a party in 2010, I’d love to hear from you, and have the opportunity to “Pamper” you something special.

I started this blog the weekend before Halloween. Since then i have created 165 posts which led to over 950 visiting readers on this website. THANK YOU all for visiting my site. This would not have been born without the special advice from John Lisle at BIZFEST and the amazing talent of Stephanie Urzi who created my brand and logo. A special thanks again to Scott Seviour, I would not be here if not for his website design work.

Have a great holiday…..Cheers!

Brian Bentzen

Have a happy Christmas eve

December 24, 2009

Well it is time to party!  I hope you have enjoyed all my holiday tips, recipes, and gift suggestions during the past month.  Please reply with any comments you have from what you learned from THE SAC CHEF.

Now… time to get ready for Santa….

More Tips on How To Make Perfect Cookies

December 23, 2009

Use top-quality ingredient and assemble the ingredients before starting:

You can’t expect a first-rate product using second-rate ingredients. Be sure your ingredients are fresh and of the finest quality. If your recipe says the ingredient must be room temperature, be sure it is room temperature before proceeding. (more…)

How To Make and Bake Perfect Cookies

December 22, 2009

Click here to visit today’s post on my blog


Classic Spritz Cookies

December 22, 2009

Classic Spritz Cookies are an easy way to add variety to a tray of cookies. A cookie press lets you change disks to produce many different shapes. Serve them plain, sprinkled with decorations or sugars, frosted or dipped in melted chocolate!
click here for recipe (more…)

Cordon Bleu Melts

December 20, 2009

cordon blue (more…)

Kitchen tip = Bars, Squares, and Brownies

December 20, 2009

Just follow these tips to make the best Christmas cookies


Kitchen Tip = How to use Cookie Sheets

December 20, 2009

A baking sheet should be either cool or at room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt, adversely affecting the cookies’ shape and texture.


Last-minute shopping tips for holiday procrastinators

December 20, 2009

Uh-oh. Have you procrastinated about doing your holiday shopping? Again? Alright, deadline-pushers, you can officially stop despairing. These tips will require a minimum investment of time on your part, and they’ll help you survive another holiday season while elating your friends and family as well.


How to Host a Cookie Exchange Party

December 19, 2009

Do you love setting the table with a huge assortment of cookies but can’t stand the thought of spending several days baking? Then a cookie exchange party is the perfect party for you! Plan ahead for your party with our handy checklist.

You’ve picked a date and sent the invitations. What now? It’s simple to organize and throw your own party–we’ll walk you through it. Check out our tips to make the party extra-special, and browse our Christmas cookie recipes from around the world. (more…)

Kitchen Tip = Rolled and Dropped Cookie Tips

December 18, 2009

Some quick tips for perfect holiday cookies


Holiday tip = When to Send Christmas Cards

December 17, 2009

The Post Office expects to deliver about 16 billion mail pieces between Thanksgiving and Christmas. Knowing when to send Christmas cards ensures that someone’s holiday is made jolly; sending Christmas cards too late adds stress to yours. Do it right this year!


Snowball Cookies

December 15, 2009

Delicious buttery melt in your mouth pieces of pure heaven on earth! These cookies contain either walnuts or pecans.  These cookies have many different names: Russian Tea Cakes, Mexican Wedding Cakes, I just call them Snowballs 🙂 These cookies are very rich and rolled in a generous amount of powdered sugar.  If you have a nut allergy you can leave the pecans out (the cookies are still just as fantastic)


Kitchen Tip = Winter Sweet Igloo and Penguin Craft

December 15, 2009

Craft time can be just as fun in the kitchen with this candy penguin and igloo project. See how to make a wintery scene with your kids using edible ingredients like marshmallows, frosting, sugar cubes, and coconut.


Snowman Cookies

December 14, 2009

Holiday party? Turn the kids loose shaping all the cookies—it’s like playing with clay but the results are yummy. Ropes of cookie dough coil up to make these tasty snowmen—simple child’s play.

click here for recipe (more…)

Praline Cookies

December 13, 2009


How to Pick the Perfect Christmas Tree

December 13, 2009

From choosing your tree to keeping your tree fresh, this is your guide to a perfect Christmas tree!

Finding a spectacular Christmas tree is a quest many of us embark on every year. But are you really a savvy tree shopper?

Read on to learn how to choose the best tree for you, put it up straight without a struggle, and keep it fresh, fragrant, and hazard-free — plus, secrets to holiday cleanup. (more…)

Party Appetizer Tips

December 11, 2009

Our party appetizer tips will help you plan your next dinner or holiday party. Eating appetizers offers a great way for guests to socialize while having something to do. You can place them strategically around your home to direct the flow of guest traffic and they are a nice thing to offer whenever alcohol is served so that guests don’t drink on an empty stomach.



Kitchen Tip of the Day = Great Ideas for Holiday Leftovers

December 3, 2009

Turn holiday leftovers into after-holiday delights with these simple ideas!

Cranberry Relish and Sauce

  • Blend with your favorite mustard and spread on leftover turkey sandwiches.
  • Spoon over yogurt and granola for a delicious and healthy treat.
  • Add to vinaigrette dressing and serve over peppery greens, like arugula or kale, to create a delicious winter salad.
  • Heat with a touch of Grand Marnier liqueur for an incredible ice cream or pound cake topping.
  • Heat with a cabernet wine and serve as a sauce with chicken or pork.

Canned Pumpkin Pie Filling

  • Add to oatmeal and top with a little cinnamon. Pumpkin pie oatmeal!
  • Create an out-of-this-world pumpkin smoothie. Mix with milk and vanilla yogurt, then add a little cinnamon, nutmeg, brown sugar and blend with a few ice cubes.
  • Divide into ½-cup portions and freeze. Later, you’ll have just the right amount to add to waffle or pancake batter.

More Timely Tips

  • Wine only lasts for a few days after the bottle is open. Freeze the leftovers in ice cube trays. It will be ready to add to soups or sauces. One cube equals about two tablespoons.
  • Chop stale, leftover bread into crumbs and freeze. Thaw for use as a crunchy topping for fish or pasta, and for making meatballs or meatloaf.
  • Freeze leftovers in individual portions. They make a tasty and budget-friendly alternative to store-bought frozen meals.

Kitchen Tip of the Day = Food Safety

December 2, 2009


Don’t store leftover turkey in the fridge for more than three or four days. Eat leftovers within four days. Holiday food kept longer than that should be thrown out. Freeze anything that is not going to be used within four days.


November 26, 2009

Kitchen Tip of the day: Storing Leftovers

Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming.

Here’s a list of common leftovers and recommended refrigerator storage times:

  • soups and stews: 3 to 4 days
  • gravy and meat broth: 1 to 2 days
  • cooked turkey, meat and meat dishes: 3 to 4 days
  • cooked poultry dishes: 3 to 4 days
  • casseroles:3 to 4 days
  • luncheon meats: opened package 3 to 5 days; unopened package 2 weeks
  • pasta & potato salads: 3 to 5 days

Easy Fresh Cranberry Sauce

November 26, 2009

This refreshing cranberry sauce can be made on Thanksgiving Day. That is how easy it is!

Click below for recipe



November 26, 2009

Kitchen Tip of the day:

This Thanksgiving, whether you are roasting or smoking your holiday turkey, don’t forget the most important step: brining.

Click below for directions (more…)

Easy TURKEY Pan Gravy

November 26, 2009

Perfect Turkey Gravy for Thanksgiving or Christmas…

I recommend making 1/2 cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula, click below to read the recipe.



November 26, 2009

Kitchen Tip of the Day

click below to view thawing charts


Homemade Turkey Broth

November 26, 2009

A Thanksgiving turkey would be naked without the proper broth and gravy.

Click below for recipe


Table Setting Guides

November 26, 2009

Kitchen Tip of the Day = How to set a table

Setting a table is not as difficult as it seems. The basic rule is: Utensils are placed in the order of use, that is, from the outside in. A second rule, with only a few exceptions is: forks go to the left of the plate, and knives and spoons go to the right.

Click below for Descriptions and diagrams



November 9, 2009

Kitchen Tip of the Day = How to use a Microwave Rice Cooker

1. To cook rice, refer to package microwave directions. If package microwave directions are unavailable, a general guideline for four servings is 2 cups water to 1 cup rice. Fill cooker with water and rice. Cook on HIGH (100% power) 5 minutes; reduce to MEDIUM (50% power)15 minutes or until water is absorbed.

2. Place clear inner lid into base with outer rim upright. Set lid on top of cooker aligning lid tabs with handles. Pull locks up and over tabs to click in place.

3. Place cooker in microwave and follow package directions to begin cooking. Microwave ovens vary; adjust times and power levels as needed, beginning with shorter cooking times.

4. Remove from microwave with heat-resistant oven mitt or pad. Release locks from tabs. Caution: Steam will build during cooking. Using a heat-resistant oven mitt or pad, lift lid toward you, allowing remaining steam to escape away from you. Insert a utensil in center hole, lift clear inner lid toward you.

5. Refer to microwave manufacturers instruction manual for more information on cooking other foods.

Stuffing and Dressing Cooking Tips and Hints

November 4, 2009

Kitchen Tip of the Day

stuffing (1)

Whether your family calls it stuffing or dressing, most likely the first thing that comes to mind is Thanksgiving. However, stuffing is not just for holidays and not just for poultry. Many varieties of seafood and vegetables are also prime candidates for stuffing.

Click below for more information


How to Toast Nuts in the microwave

November 2, 2009



Here is a great tip for your Autumn baking, I discovered that most nuts such as PECANS, ALMONDS, and WALNUTS toast beautifully in the microwave. Many Fall recipes call for nuts which are in season right now. By toasting them first, the flavor explodes and enhances your recipe. Instead of using your stovetop or oven, put this microwave method to the test. It worked like a charm.

Evenly spread nuts in a flat microwavable dish such as a small stoneware bar pan. Microwave on high or full power for 3 to 4 minutes for 1/2 cup of nuts and 4 to 5 minutes for 1 cup. Stir every 45-60 second intervals (which is good for all nuts) to control the toasting times during cooking. Do not over cook as nuts will continue to darken after being removed from the microwave.

Warning!!  the dish will be HOT. allow to sit for 5 minutes to cool the nuts to room temp before using in your recipe

Do you have leftover SNICKER BARS Candy? Make SNICKER BAR COOKIES

November 1, 2009

Do you have leftover SNICKER BARS Halloween Candy?



1 cup firmly packed brown sugar
1/2 cup sugar
3/4 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups rolled oats
1 (13.3-oz.) pkg. fun-sized Snickers® candy bars, each cut into 8 chunks


Heat oven to 350°F.Spray cookie sheetswith nonstick cooking spray. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats until well combined. Stir candy pieces into dough.Drop dough by heaping tablespoonfuls 2 inches apart onto sprayed cookie sheets.Bake at 350°F. for 10 to 12 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.

yield 3 dozen cookies