From My House To Yours

MAY ALL YOUR CHRISTMAS WISHES COME TRUE!

Vicki Bensinger

Under the Tuscan Sun

This photo is from one of the many menus that I offer at my in-home culinary classes. However, I have to say that I need some photography classes so the dishes jump out at you.



Even still this menu is fantastic and oozes so much flavor that I've always had rave reviews. In fact most email me later to tell me how their family and friends enjoyed the dishes when they recreated them at home.

In the class Under the Tuscan Sun the students prepare Panzanella Salad, Eggplant Involtini, Pollo al Mattone (Chicken Under A Brick), and Macendonia di Frutte (photo not shown) which is a wonderful fruit dessert.

This class is a good 3 hours and well worth it. The food is superb!

If you'd like to find out how to take this class and others please contact me at:
vkb2@hotmail.com

Stir-Fry Beef Tenderloin

Tonight just seemed like the perfect night for stir-fry. Since the holidays I've been trying really hard to cut back on fattening foods and stir-fry is light yet filling. The biggest drawback is the level of sodium that's typically in the ingredients used. Still I love it and so does my family.

When I make stir-fry I serve it on top of either brown rice, raw spinach or some variety of lettuce. Tonight I had mine on a bed of raw spinach while the rest of my family had it over brown rice. I'm sure it would be great over barley, quinoa or any other grain you like, be creative!

The key when making stir-fry is to mise en place all your ingredients so they are ready to toss into your wok. Since stir-frying is a quick process this alleviates any mistakes.

In addition you want to be sure to have the flame up high and to use an oil with a high smoke point like canola, peanut or grapeseed oil. If possible use a heavy flat bottom wok so that a larger surface area will come in contact with the heat rather than a round-bottom wok.

My husband was in the mood for some beef so I purchased some beef tenderloin and then used the veggies that I had on hand to add to my stir-fry mix. If you're not a fan of the veggies I used just use ones that appeal to you and your family. This way everyone is happy.

Then the next day if there are any leftovers I will heat them up and put them in a wrap. I'll add the brown rice, spinach and the meat and veggie mix. Roll up and I've got a great lunch. In fact, this would even be a great Superbowl dish! Prepare the stir-fry and then fill wraps and place on a platter. Just be sure to fold over one end so that the juices don't fall out onto your carpet.

Note: Before preparing this dish make sure to read the directions entirely so you are familiar with the steps and when to add each ingredient. This dish is very simple to prepare. The key though is to be sure to Mise En Place all the ingredients ahead of time.

Ingredients:

1 pound beef tenderloin
1 tablespoon heavy soy sauce
1/4 cup plus 1 tablespoon rice wine (Mirin)
2 teaspoons dark sesame oil
1 pound mushrooms (I used baby bellas)
3 whole green onions
4 asparagus spears
baby carrots, large handful
3 tablespoons cooking oil (I use canola)

Seasonings:

3 cloves garlic, minced or 1 1/2 teaspoons jarred roasted garlic
1 tablespoons minced ginger, optional

Sauce:

1/4 cup chicken stock
2 tablespoons rice wine (Mirin)
1 tablespon thin soy sauce (I used low sodium soy)
1 tablespoon oyster sauce
1 tablespoon dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Mise En Place:

Cut beef into 1/4 inch rectangular slices about 1/2 inch wide and 1 inch long.
In a bowl combine the soy sauce, 1 tablespoon of rice wine, and sesame oil. Blend well and set aside to marinate for at least 15 minutes but no longer than 8 hours, refrigerated. Set aside the remaining 1/4 cup of rice wine.

Trim stems off mushrooms and slice into 1/4 inch pieces. Cut green onion on a diagonal into 1-inch long pieces. Cut the same with the asparagus. Slice baby carrots in half lengthwise. Combine all veggies together on a plate and set aside.

Combine the seasonings if using both and set aside until ready to use. In a separate bowl combine the sauce ingredients and set aside.

Cooking Instructions:

Place the wok over the highest heat. When the wok becomes very hot, add 2 tablespoons of the cooking oil. Roll the oil around the wok and when the oil starts to smoke, add the beef. Stir and toss the beef until it loses its raw exterior color, about 2 minutes. Then slide beef onto a plate and set aside.

Immediately return the wok to the highest heat. Add the remaining 1 tablespoon of cooking oil, and the Seasonings. Stir-fry the Seasonings for about 5 seconds, then add vegetables until they brighten in color. This should only take about 3 minutes.
Just after adding the veggies add the 1/4 cup of rice wine, this will help the veggies to soften more quickly giving them a richer flavor and stir.

Stir the Sauce, and then pour it into the wok. Return the beef to the wok. Stir and toss until all the ingredients are glazed with the sauce and thickened.

Transfer stir-fry immediately to a serving platter. Place on top of grains, spinach or lettuce.

Enjoy!

SuperBowl 2010!

Wow it's hard to believe it's been over a week since I posted something on my blog. I've been so busy I've barely had time to breathe. Everyday I have plans to post something but then don't get the time to even get to my computer. So tonight I have a few minutes and wanted to remind those of you that love football and like to party that it's time to plan your SuperBowl menu.

Over the past year I've posted lots of recipes that are great to prepare for a group of friends. One of my favorites is my Sweet and Sour Brisket. Although the photo may not be that great the dish is superb and so moist! I make this quite often when I have a party. If you're looking for finger food I like to slice the brisket thin prior to covering with the sauce and baking. Then serve in a bowl with tongs and dollar rolls on the side.


Make sure you don't use flimsy paper plates otherwise you're carpet may end up with sauce on it. In addition you could serve it with the Ramen Noodle Cole Slaw, an easy dish to prepare and something different.


The other great party dish is my Mexican Casserole


or even my Dump-In Chili


All of these make fantastic SuperBowl party dishes. Add some desserts and appetizers along with some drinks and you've got a great party! So try out my recipes next weekend, February 7th for SuperBowl and let me know what you and your friends think.

I hope your favorite team wins!

Glazed Salmon with Spinach and Sauteed Grape Tomatoes

I've been working on some new menus to add to my culinary classes for 2010. Tonight I prepared a Glazed Salmon with Spinach and Sauteed Grape Tomatoes. This ones definitely a winner! Light and delicious with a wonderful blend of flavors. I served it on top of a bed of a whole grain blend of brown and red rice with barley and rye. It was delightful.

I love fish so I try to come up with lots of new recipes to add to my culinary class menus. Sometime next week I'll be trying Scallops with Butternut Squash Risotto, three of my favorite things. By the end of February I plan to add several new menus. So if you're interested in learning to cook, hone your culinary skills or just have a fun time with friends and food then consider, At Home with Vicki Bensinger, In-Home Culinary Classes.

For a current list of culinary class menus please contact me at: vkb2@hotmail.com

Comfort Food

I don't know about the rest of you out there, but this freezing cold weather we've had in the midwest makes me want to put on my sweats when I get home and have some comfort food.

For someone who loves to cook gourmet meals and teach culinary classes, this past month seems to have me posting lots of casual comfort type dishes.

As I sit here sipping on a cup of hot green tea trying to warm my inners, I find myself posting another one of my favorite comfort meals.

The kids are gone now so it's just my husband and I with our 2 dogs. So I decided to fix one of our favorites from the past - Tuna Noodle Casserole. Yes, you read that right. I love this dish and so does my husband. I debated whether or not to post it, thinking you'd all be wondering what kind of dishes do I teach in my classes. I have a wonderful list of menus from simple to complex, if you're interested in seeing them, but who doesn't like comfort food - especially this time of year?

So tonight I decided, why not share this dish? I've been making it since my husband and I got married over 25 years ago and now for my kids as well. It's warm, soothing and really delicious!



Tuna Noodle Casserole

Ingredients:

12 oz can White Albacore Tuna packed in water, rinsed and drained
6 oz. whole wheat penne pasta, cooked
1 can Cream of Celery Soup ( I use Healthy Choice)
1 can Cream of Mushroom Soup (I use Healthy Choice)
2 cups shredded cheddar
1 (7 oz) jar pimentos, drained
1 tablespoon dried minced onions
fresh ground pepper, approximately 1 teaspoon
2 (10 oz.) boxes frozen chopped spinach, thawed and drained

1 small container French's Fried Onion Rings

Take all ingredients except the onion rings, mix together and place in a casserole dish that's been sprayed with non-stick cooking spray. Then pour the onion rings over the top. Cover with foil and Bake at 350 degrees for approximately 45 minutes or until the edges start to bubble.

I know this isn't a fancy meal but believe me it's REALLY good. When my kids were younger they hated fish. I never told them what was in it, but they always seemed to go back for seconds.

If you make it for your family I hope they enjoy it as much as mine do.

Bon Appetit!

Balsamic Glazed Chicken with Soft Corn Polenta

My daughter is home from college where she has been off on her own living with friends in an apartment. Last night she asked me if I would help her to cook something? I asked her what she wanted to learn and she wasn't sure so I handed her lots of recipes to view and Balsamic Glazed Chicken with Soft Corn Polenta was what she selected.

I went through all the details as I do when I teach culinary classes and then she proceeded to prepare the meal for all of us.

Not only did the meal turn out excellent and delicious but even she said, "this is something you would make again, isn't it"? My answer to her was "Yes Definitely". It really was wonderful. The chicken was light and the glaze was fantastic. The polenta was so good I could have licked the bowl.

My daughter was quite proud of herself and so was I. The entire family loved the dish and gobbled it all up. She was excited that she had a new dish to share with her friends at school.

The recipe is really quite simple. I think you'll like it.

Balsamic Glazed Chicken

Ingredients for Glaze:

3 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 cup chicken stock (low sodium)

Mix together the vinegar, honey, and chicken stock in a small bowl. Set aside.

4 boneless, skinless chicken breast halves
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper

1/2 cup flour

Pound each chicken breast with a meat mallet until it's 1/4 inch thick. Season with salt and pepper.

Spread the flour on a small plate. Dredge the chicken in the flour.

Lightly coat a large saute' pan with non-stick spray. Sear the chicken breasts on each side over medium-high heat.

Deglaze the pan with the glaze. Reduce the heat to medium-low and cover. Continue to cook the chicken until the internal temperature reaches 165 degrees F, approximately 5 minutes.

Place individual servings on a plate and spoon additional glaze over the chicken. Serve with creamy polenta, mashed potatoes, mashed butternut squash, etc., and a vegetable. My daughter's favorite is brocolli so that's what we had.

Enjoy!

Dump-In Chili

I hope everyone is enjoying the New Year. I don't know about the rest of you but I've done my share of cooking this past month and could use a slight break.

The weather here in Missouri is freezing. Today I think the high was maybe 14 degrees so I decided I'd make some chili. I've been a bit under the weather since New Years so this was perfect. I call this Dump-In Chili since you literally dump everything in and cook it.

Feel free to add whatever you like to it but this is how I make it. Since my family tries to eat low fat I make it with ground turkey but any type of ground beef will work or a combination.

Dump-In Chili
serves 4

2 pounds ground turkey
28oz can tomato sauce
2 (15 oz.) cans diced tomatoes with garlic and onion
1 (15 oz.) can diced tomatoes with green chili's
1 (15 oz.) can chili beans - medium heat
1/2 cup sugar
1/2 cup Kansas City style BBQ sauce
1/4 cup Hot BBQ sauce

If using ground turkey spray a stockpot with non-stick cooking spray. Add ground turkey and can of tomato sauce. Mix all together and cook. By doing it this way the turkey acts like ground meat and will stay in small pieces. If you cook the turkey first it will stay in large clumps and seem dry.

Then add rest of ingredients and cook for 1+ hours, uncovered. The longer you cook it the more intense the flavors get. Oftentimes I throw this on at 4:00pm and we're eating it by 5:30pm. We eat early. If you leave it on the stove for 4+ hours at a slow simmer the chili will thicken that much more.

If you're not into spicy then don't use the hot BBQ or medium beans. We like it that way.

Garnish with cheddar cheese, sour cream and whatever else you like. I made some crostini to go with it on the side.

Note: This recipes doubles easily.

Enjoy!

Sweet and Sour Brisket

Happy New Year! I hope your New Years was eventful or that you spent it with those you care about.

We had a quiet night. Our kids were both out of town so we held down the fort with our two dogs who enjoyed some rawhide bones for a special treat while we had dinner.

I always love to make something over the top special for New Years. This year my hubby said he'd be fine with a burger and fries. Of course that didn't sound good to me at all. Realizing that going to the trouble to make something incredible wasn't really on his agenda so I decided to make Sweet and Sour Brisket. Nothing fancy or too time consuming but delicious!

The way to make this brisket may sound unusual but trust me it's amazing. Ask anyone who has ever tried it. In fact, I serve this often for large parties because it's so easy and loved by all.

You start by taking the brisket and putting it in a large stockpot of water. Bring to a boil, and skimming off the foam that comes to the top.



After it's boiled for the amount of time specified in the recipe below I place it in the refrigerator to cool down. It's easier to slice this way. Then I slice it and place it in a casserole dish that's been sprayed with non-stick cooking spray.



Then I make the sauce and pour it over the brisket. Cover it and place in the oven for approximately 30-45 minutes. If I've had the brisket refrigerated I will leave it out on the counter to get to room temperature before placing it in the oven. This way it's nice and hot when it comes out.

The finished dish is so tender and delicious! The photo below has some additional sauce covering the top. Since the sauce is so scrumptuous I like to double or even triple the recipe.



The Sweet and Sour Brisket is perfect served with mashed potatoes and a simple salad. For a party I would slice it thin (or have the butcher slice it once chilled) and then once heated can be served with dollar rolls for a buffet. If serving for a small group we just put it directly on the plate and gobble it up.

Sweet and Sour Brisket
Serves 6-8

Sauce (to be used after the brisket has been cooked and sliced)

5 tablespoons Ketchup
1 tablespoon Mustard
½ cup brown sugar
3 tablespoon white vinegar
2 tablespoon butter

Place ingredients in a sauce pan and bring to a slight boil. Just enough for the ingredients to blend together before pouring over sliced brisket.


Brisket (figure ½ pound per person or more depending on who you’re feeding)

Put brisket in stock pot, cover with water, and bring to a boil. Pour out water, add new water, and bring to a boil. Cook 2 ½ hours at simmer, covered. Then slice pieces against the grain.

Put sliced brisket in a casserole dish and pour sauce over it. Let cook 30-45 minutes, covered. Sauce should be bubbling slightly.

Note: I always double or triple the recipe for the sauce.
Instead of using a Beef Brisket try using a Corned Beef Brisket. It tastes just as good.


Enjoy!

White Bean Hummus

Looking for a great simple appetizer for New Years or just anytime? This White Bean Hummus is sure to please and so simple.

White Bean Hummus

2 cans Chick Peas, drained
1/2 bunch fresh cilantro rinsed and dried
1 cup Extra Virgin Olive Oil
juice of 1 lemon
cumin to taste
salt to taste

Place first 4 ingredients in food processor and blend until smooth. Add last 2 ingredients and blend to taste.

Best if made a couple hours ahead and then placed in the refrigerator for the flavors to meld.

Serve with crackers, crostini, fresh veggies or whatever suits you.

MERRY CHRISTMAS!

I haven't been on my computer much this week since I've been so busy getting ready for the holidays, cooking for family and friends, shopping, wrapping presents and spending time with my family who are all home.

Last night I made a wonderful dinner of Individual Beef Wellingtons stuffed with Portabella Mushrooms, Spinach and Goat Cheese with a Port Wine Demi-Glace'. It was heavenly and a dish I teach for one of my in-home culinary classes. However since I was so caught up in the moment I forgot to take a photo of it to post on my blog, so you'll just have to imagine it.

I hope that for those of you that celebrate Christmas that the day is spent surrounded by all your loved ones with lots of joy and laughter!

Merry Christmas and Happy Eating!

Peppermint Bark

This time of year many of us like to give our friends and those that provide services to us a little gift of appreciation. I've always enjoyed cooking and since it allows me to create tasty treats for everyone it also doesn't break the bank.

One treat that I've found most people love is Peppermint Bark. So if you're having a difficult time trying to figure out what to give someone try making a batch of these. One batch will serve 2 as a nice gift. Place it in a cellophane gift bag with a note or festive tin.

Don't worry this is easy!

Peppermint Bark
make 2 nice gift bags

12 oz. bag of semi-sweet chocolate chips
12 oz. bag white chocolate morsels
starlight peppermints (red and white ones)

In a zip lock bag crush about 20 starlight mints with a mallet, leaving chunks of mint. Set aside.

Melt semi-sweet chocolate chips in a microwave safe container and cook for 1 minute , then stir and place back in microwave for another minute. Stir until smooth.

While stirring the semi-sweet chocolate place white chocolate in a microwave safe container and heat for 1 minute, stir and place in microwave for another minute and stir until smooth. If you need a little more time to melt, add another 35 seconds.

Pour semi-sweet chocolate in a heavy-duty foil lined 9.5 x 13 pan. Spread completely with an offset spatula.

Then pour the white chocolate directly over the top of the semi-sweet chocolate in the same pan. Spread completely over the top. If desired can swirl colors together, like a marbling effect or can leave as two solid colors.

Sprinkle the crumbled starlight mints over the top of the chocolate. Then take another sheet of heavy-duty foil and place directly over the entire pan and mixture. Pressing firmly on the foil and smoothing the top with your hands to insure that the peppermints are tucked firmly into the chocolate. Seal the foil to cover.

At this point put in the refrigerator for a couple of hours or overnight. Then with plastic gloves or even 2 plastic bags over each hand, break apart the peppermint bark. Place in bags or tins or leave for yourself as a treat. Trust me it doesn't last long.

Peppermint Bark is best kept refrigerated until ready to eat.

So if you're looking for a quick treat to put together in the hectic holiday rush try this. Your recipients will love it!

Gingerbread House Class

Nothing says the holidays to me more than when I teach Gingerbread House making classes. Each year I do anywhere from 3-10 gingerbread house classes during the holiday season and absolutely love the looks on the childrens faces after they've completed theirs.

This past weekend Nikki invited some of the neighborhood kids over so that I could teach them how to cut out, bake, construct and decorate their very own gingerbread house. For those children that were younger the parents were there to assist.

It started out as usual with all the kids running around excited and nibbling on all the candy that was to be used to decorate their houses. Then after the gingerbread house templates came out of the oven they got down to serious business.

I always tell the parents that once the kids start their construction the room gets very quiet. Each child is so intent on their creation with just minimal talking, comparing and sharing of ideas during that time. They don't believe me until they see it with their own eyes.

Then once the kids have completed their creation their faces light up feeling proud of their accomplishment. As you can see from this adorable young man.





















There were 7 children in all on Sunday and each created their own masterpiece totally unique from the others. With Gingerbread House in hand they left for the day to brighten their homes for the holidays with their new creation!

What a perfect way to have spent the day.

Fun Holiday Pastas

I am always looking for something new to bring to the dinner table. So when I saw these fun shaped pastas I just had to share them with all of you. The Pasta Shoppe has pasta shaped for Chanukah, Christmas and every holiday or event you can think of. If you order soon you might even have them in time for the holidays at a discounted price.

In addition to the pasta and recipes to use with them they have many other fun items as well.

If you're looking for something unique to serve this holiday, check out The Pasta Shoppe.

Zucchini Latkes for Chanukah

Looking for something different this Chanukah to go with your Brisket? Why not try some Zucchini Latkes? These are delicious, healthy and a change from the traditional potato latke.

Ingredients:

1 pound Zucchini, shredded with skin left on
1 medium onion, minced
1 cup flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
2 eggs beaten
1/3 cup milk

1/2 cup oil (canola, olive, grapeseed, etc)

Monterey Jack cheese, optional (depending on your menu and dietary restrictions)

Directions:

Mix all ingredients together except the oil. Pour small amount of oil in a skillet to cover the bottom of the pan. When hot drop a tablespoon of the mixture into the pan (drop close to the pan to avoid splattering yourself) and press lightly with the back of your spoon to form a small circle. Continue leaving space between each latke and adding more oil as necessary. Brown on one side and then flip over to brown on the other side.

If desired you can add some Monterey Jack cheese on top of each or some of the Latkes for additional flavor. Dietary restrictions may apply if you're kosher and eating meat with these latkes. Also wonderful with a dollop of sour cream on top or spice it up and add some cayenne to the batter.

Sorry the photo is a little blurry. After taking the pictures my family gobbled these up before I even uploaded them onto the computer. Otherwise, I would have taken a few more shots for better clarity.

For those of you that celebrate Chanukah I wish you and your families a very Happy Holiday!

Crystallized Ginger

I love using Crystallized Ginger although many of you may not have heard of it or know how to use these dried slices of sugar coated ginger root.

Well last night I received an email from Hazel of www.Friedas.com who wanted to pass on some information about the Crystalized Ginger that I thought I'd share with you, especially during one of the most perfect seasons to use it. Here's what she had to say:

Sweet & Spicy: 10 Ways to Use Crystallized Ginger

Frieda's Crystallized Ginger a Holiday Favorite.

LOS ALAMITOS, CA – You’ve probably passed by this item thousands of times in your supermarket’s produce department or baking aisle. Crystallized Ginger – dried slices of natural ginger root, cured and coated in sugar. It sure sounds nice, but what do you use it for? Frieda’s Specialty Produce offers 10 great ideas for putting this sweet, spicy and comforting ingredient to work in your kitchen:

1. Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread.

2. Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan. Spoon over hot rice and serve with chicken or fish.

3. Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.

4. Combine diced Crystallized Ginger with nuts, brown sugar and spices for a baked apple or pear filling.

5. Add chunks to a stir-fry for a sweet and spicy bite.

6. Dip Crystallized Ginger pieces in melted chocolate. Let cool and serve as a special after dinner treat.

7. Add to water and sugar mixture to make ginger-infused simple syrup. Strain before adding to drinks, such as iced tea.

8. Sprinkle diced Crystallized Ginger into fruit salad for a spicy, zesty flavor lift.

9. Add to a homemade cranberry sauce with orange zest.

10. Or, just snack on this sweet treat right out of the package. Crystallized Ginger is especially helpful for calming the stomach while traveling.

(Note: Look for Frieda’s Crystallized Ginger in the produce department.)

Here are three simple sauce recipes for Frieda’s Crystallized Ginger:

Crystallized Ginger Sauce Variations

Oriental Rice with Ginger Sauce:
2 tbsp. butter or margarine
4 green onions
2 tbsp. Crystallized Ginger, chopped
3 cups steamed white rice

Melt butter or margarine in a skillet; add chopped green onions, including tops. On medium heat, cook 2 minutes and add crystallized ginger. Cook for another 1-2 minutes, stirring often. Add to rice and toss lightly.
- - - - - - - - -

Sherry-Ginger Carrots
2 tbsp. butter or margarine
2 cups carrots, sliced
2 tbsp. Crystallized Ginger, chopped
1 tbsp. sherry

Melt butter or margarine in a heavy skillet or saucepan. Add carrots and crystallized ginger. Cover and cook over low heat for 5-7 minutes making sure not to overcook. Add sherry, stir, and serve.

- - - - - - - - - -
Exotic Sundae with Ginger Sauce
1/2 cup light corn syrup
1/3 cup Crystallized Ginger, chopped
1/2 cup cream
1/4 cup butter or margarine
1/2 tsp. vanilla
Ice cream or pound cake

Mix corn syrup, crystallized ginger, and 1/4 cup of the cream in a saucepan; simmer for 5 minutes. Gradually add remaining 1/4 cup of cream. Heat through but do not boil. Remove from heat and stir in butter or margarine and vanilla. Serve warm or cold over ice cream or pound cake.

Source: Frieda’s Inc.

Frieda’s is passionate about changing the way America eats. Founded in 1962 by Frieda Caplan, Frieda's, Inc. was the first wholesale produce company in the U.S. to be founded, owned and operated by a woman. Once a small produce stand at the Los Angeles Produce Market, Frieda's has emerged as the nation's premier marketer and distributor of specialty produce and now offers more than 600 specialty items to grocery stores and foodservice distributors throughout the U.S. and Canada. America has Frieda’s to thank for introductions to Kiwifruit, Shallots, Cherimoyas, Donut® Peaches, Sugar Snap™ Peas and Habanero Peppers and the innovations just keep coming.

So the next time you're at the grocery store why not pick up some Crystallized Ginger. It will add a new dimension to your recipes!

Homemade Gifts for the Holidays

The holidays are the perfect time to pull out all the stops on your creativity. I personally love to make gifts and luscious treats for everyone. One of my favorite things to do is to make a Gumdrop Wreath or Candy Wreath. It's so simple that even the kids will enjoy helping.

To make the wreath, you'll need a plastic craft foam wreath form (which can be purchased at any craft store), masking tape, wire, wooden picks, jumbo gumdrops and ribbon. The quantities needed will depend on the size of your wreath.

Begin by wrapping masking tape around what will be the top of the wreath. The tape reinforces the wreath for hanging. Wrap wire around the wreath over the tape, bending the wire into a hanging loop at the back of the wreath. Break wooden picks in half, inserting the broken ends into the gumdrops. Cover the top and sides of the wreath with gumdrops. Tie a bow at the top of the wreath, hinding the wire.

There you have it! A fun and festive wreath to hang on your door or to give as a gift to a friend or teacher. Now how fun is that? It's amazing all the things we can do with food.

This is just one simple yet fun idea for the holidays. Check back often for more recipes, tips and creative ideas all food related for the upcoming holidays.

Full & Tired

I hope that all of you had a wonderful Thanksgiving and that you were able to share it with your loved ones. We did and it was wonderful!

However, Thursday evening after dinner I was so exhausted from being on my feet all day, cooking and setting up the table, etc. that I couldn't wait to collapse in my bed. So my children who are 20 and 23 agreed to clean up the dishes, kitchen and dining room. When I woke up this morning and walked into the kitchen it was such a nice surprise. Just as they had said everything was spic and span. The perfect ending to a long day and evening spent in the kitchen. I couldn't have asked for anything nicer.

Then after having to run a couple of errands this morning I came home and took a two hour nap. Forget about going to the stores, I definitely couldn't handle that. The rest of the day was spent in the house with my family and we ordered dinner out.

Now to get ready for the rest of the holidays.

I hope if any of you used the recipes that I posted on my blog over the past month that they were a huge success. If you tried them please let me know how they turned out and how they were received by your family and friends.

The photo above is what my entire family felt like after our high carb Thanksgiving meal. Makes us realize why we only overdose on food once a year.

Stay tuned for more great recipes, tips and everything food related for the month of December. If you have any food or recipe questions please post them here.

Don't forget, if you live in the St Louis area and would like to schedule an in-home culinary class please contact me.

Warm Regards,

Vicki

Sweet Potato Casserole

For years it's been tradition in my home to have a Sweet Potato Casserole. Whenever I try to change it and make something else or even mashed potatoes they get upset with me.

If you are a sweet potato casserole lover I know you will adore my version. The secret is the sweetened condensed milk. It makes all the difference. In fact, I could make a meal on it as well as the rest of my family.

If you try it this year for Thanksgiving I hope you enjoy it as much as we do.

Sweet Potato Casserole
Serves 6
By: Vicki Bensinger

4 large sweet potatoes
1 teaspoon salt
½ cup sugar
½ cup sweetened condensed milk
1 teaspoon cinnamon
¼ cup unsalted butter, melted
Juice of 1 orange
½ cup pecans (optional)
Marshmallows for garnish

Place potatoes and salt in a large pot and add water to cover. Bring to a boil over high heat. Reduce heat and cook until potatoes are tender, about 30 minutes. Drain. Preheat oven to 375 degrees.

When cool enough to handle, peel the potatoes and cut them into large chunks. In a large mixing bowl, mash the potatoes. Add sugar, condensed milk, cinnamon, butter, and orange juice. Whisk until smooth. Stir in the chopped pecans, if using. Empty the mixture into a buttered 9-by-13-inch baking dish. Top with marshmallows and bake until heated through and marshmallows are slightly browned, 20-30 minutes.

This recipe can easily be doubled.

Wishing you and your family a very Happy Thanksgiving. May all your loved ones be gathered around the table with you this coming Thursday.

Warm Regards,

Vicki Bensinger
"At Home with Vicki Bensinger"

Gravy Impaired?

For years I would spend so much time preparing Thanksgiving dinner and all the fixins myself. Then making sure the entire meal came out at the same time I found myself scrambling to get the gravy made to perfection and exhausted by the time I sat down to eat.

That is until I discovered "More Than Gourmet". At MTG, they produce authentic French stocks and sauces that taste like we've been preparing them all day. They've done all the work but you'll get the rave reviews.

They only use pure ingredients produced using time-tested cooking techniques and processes.

More Than Gourmet has a large list of stocks and sauces to choose from. With Thanksgiving only a week away I love to use their Glace de Volaille Gold® which can be purchased at all fine grocery stores and specialty markets. I've recently seen them at the local supermarket as well.

I have used the Simple Turkey Gravy recipe without the tarragon since my family isn't a fan of that herb and they love it.

So if making the gravy on Thanksgiving Day or any other day terrifies you, then check out the More Than Gourmet products. I guarantee that your family and friends will be asking you for your gravy recipe and hopefully recipes for your other dishes as well.

So start making your Thanksgiving grocery list now and remember the More Than Gourmet products. If you can't find them locally, you probably still have time to order them online.

Good luck and I hope you have a great Thanksgiving!