Harrington Group Blog
Now that the stress of the holidays is over, take some time to really relax. After the pressure of gifting everyone the perfect present and attending all those holiday social obligations has passed, take some time to do something for yourself.
You have survived another year! That is worth celebrating. You are worth celebrating!
So take a day and do something that you really want to do. It can be a day of first times and wild adventures or a day of nothing at all, laying around the house, or sleeping in late. Give yourself one whole day free of guilt and obligations and listen to your own needs. Do what you want, for one day. Recharge before the new year so you can start out feeling refreshed and invigorated. You deserve it!
You have survived another year! That is worth celebrating. You are worth celebrating!
So take a day and do something that you really want to do. It can be a day of first times and wild adventures or a day of nothing at all, laying around the house, or sleeping in late. Give yourself one whole day free of guilt and obligations and listen to your own needs. Do what you want, for one day. Recharge before the new year so you can start out feeling refreshed and invigorated. You deserve it!
Whether you are currently enduring the freezing cold and dreaming of sandy beaches and sunshine, or you want to trade in your warm weather for a snow day, something about the holidays always makes us want to travel.
With our offices located in California we are accustomed to rather mild temperatures, so we can see the appeal of both destinations, so we thought we would share a few dream destinations for the holidays.
Are you in search of a winter wonderland? You can enjoy the beautiful outdoors with seemingly endless options of winter sports and activities, or you can finally relax and snuggle up on the couch with a hot drink to enjoy the breathtaking views.
Whistler, British Columbia
Vail, Colorado, United States
Jackson Hole, Wyoming, United States
If sunshine, sand and gorgeous beaches are more of what you are looking for, we have some ideas for you as well. There are stunning beach destinations that will make your winter vacation feel more like summer break. Whether you want to frolic in the waves, try out water sports, see the sights, or just lay on the beach, enjoying the break from reality, these beach views will entice you.
The Florida Keys, Florida, United States
Turks & Caicos Islands
Punta Cana, Dominican Republic
No matter where you are spending this holiday season, there will be plenty to celebrate. There are always sights to see and adventures to be had, but the most important part is always the people you are with. So make the best of wherever you are, and enjoy the moments with your family and friends!
With our offices located in California we are accustomed to rather mild temperatures, so we can see the appeal of both destinations, so we thought we would share a few dream destinations for the holidays.
Are you in search of a winter wonderland? You can enjoy the beautiful outdoors with seemingly endless options of winter sports and activities, or you can finally relax and snuggle up on the couch with a hot drink to enjoy the breathtaking views.
Whistler, British Columbia
Vail, Colorado, United States
Jackson Hole, Wyoming, United States
If sunshine, sand and gorgeous beaches are more of what you are looking for, we have some ideas for you as well. There are stunning beach destinations that will make your winter vacation feel more like summer break. Whether you want to frolic in the waves, try out water sports, see the sights, or just lay on the beach, enjoying the break from reality, these beach views will entice you.
The Florida Keys, Florida, United States
Turks & Caicos Islands
Punta Cana, Dominican Republic
No matter where you are spending this holiday season, there will be plenty to celebrate. There are always sights to see and adventures to be had, but the most important part is always the people you are with. So make the best of wherever you are, and enjoy the moments with your family and friends!
In case you missed it, Harrington Group now has a YouTube channel.
If you are interested in staying informed and up to date on matters relating to accounting, non-profit organizations, related laws, restrictions, responsibilities and happenings, subscribe to our channel.
Our symposiums are free to attend, but will also be posted on our channel so that you can revisit them as needed, on your own schedule.
Click here to visit our channel and subscribe now!
If you are interested in staying informed and up to date on matters relating to accounting, non-profit organizations, related laws, restrictions, responsibilities and happenings, subscribe to our channel.
Our symposiums are free to attend, but will also be posted on our channel so that you can revisit them as needed, on your own schedule.
Click here to visit our channel and subscribe now!
Christmas is coming and it's time to decorate! Who better than Martha Stewart to give you tips and advice on how to get your surroundings decorated in the festive holiday spirit! Check out a few of our favorite Martha Stewart holiday videos below and have fun decorating this season!
How to Make an Ornament Tree
https://www.youtube.com/watch?v=M3bIW2lnze0
Joy Themed Christmas Lighting
https://www.youtube.com/watch?v=M3bIW2lnze0
Holiday Crafts with Ellen
https://www.youtube.com/watch?v=NaqNzOI9_24
How to Decorate Outdoors for the Holidays
https://www.youtube.com/watch?v=HcFlQ2nnxvY
Martha’s Safety Tips for Holiday Decorating
https://www.youtube.com/watch?v=0NZZU2Zjpcc
Happy holidays to all, enjoy the festivities, and of course, stay safe!
How to Make an Ornament Tree
https://www.youtube.com/watch?v=M3bIW2lnze0
Joy Themed Christmas Lighting
https://www.youtube.com/watch?v=M3bIW2lnze0
Holiday Crafts with Ellen
https://www.youtube.com/watch?v=NaqNzOI9_24
How to Decorate Outdoors for the Holidays
https://www.youtube.com/watch?v=HcFlQ2nnxvY
Martha’s Safety Tips for Holiday Decorating
https://www.youtube.com/watch?v=0NZZU2Zjpcc
Happy holidays to all, enjoy the festivities, and of course, stay safe!
Thanksgiving is almost here! We all know that after spending quality time with family, food is the most important part of the holiday. So we thought we would share some delicious recipe ideas with you all. Time spent with those you love is made even better when you get to share a hearty meal.
Creamed Kale with Caramelized Shallots
Ingredients
3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Directions
Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
Caramelized Shallots:
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced, or 40 baby onions, peeled
Salt and freshly ground pepper
Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
Recipe courtesy of Bobby Flay
Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh sage leaves
6 large Idaho potatoes, peeled and sliced thinly on a mandoline
2 cups heavy cream
Directions
Preheat oven to 375 degrees F.
Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.
Recipe courtesy of Bobby Flay
Crunchy Sweet Brussels Sprout Salad
Ingredients
1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Directions
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Recipe courtesy of Sunny Anderson, 2009
Mustard-Parmesan Whole Roasted Cauliflower
Ingredients
2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Directions
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
Meanwhile, combine the parsley and parmesan in a small bowl. Brush the roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and generously sprinkle with the parmesan-herb mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra parmesan-herb mixture.
From Food Network Kitchen
Chili-Sesame Butternut Squash
Ingredients
1 stick unsalted butter, melted
Juice of 2 large oranges
2 teaspoons sugar
1 teaspoon apple cider vinegar
2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices
4 large dried Mexican chile peppers (such as guajillo, pasilla and/or ancho), seeded and cut into 2-inch pieces
6 cloves garlic, smashed
6 sprigs thyme, torn in half
Kosher salt and freshly ground pepper
1/2 cup sesame seeds
Directions
Preheat the oven to 400 degrees F and line 2 baking sheets with foil. Whisk the melted butter, orange juice, sugar and vinegar in a large bowl. Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat.
Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping the squash halfway through, until the squash is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. (The squash can be made up to 4 hours ahead. Serve at room temperature.)
Recipe courtesy of Food Network Magazine
Marbled Mashed Sweet Potatoes
Ingredients
1 pound Yukon gold potatoes (about 3)
1 pound sweet potatoes (about 2)
Kosher salt
6 tablespoons unsalted butter, diced
1/3 cup heavy cream, warmed
1/3 cup sour cream
Freshly ground black pepper
1 tablespoon packed light brown sugar
Pinch of cayenne pepper
Directions
Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Recipe courtesy of Food Network Magazine
Happy Thanksgiving from all of us here at Harrington Group! Wishing you a holiday filled with all your loved ones, laughter, love and of course, delectable food!
All recipes and photos are from foodnetwork.com.
Creamed Kale with Caramelized Shallots
Ingredients
3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Directions
Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
Caramelized Shallots:
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced, or 40 baby onions, peeled
Salt and freshly ground pepper
Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
Recipe courtesy of Bobby Flay
Caramelized Vidalia Onion and Potato Gratin with Fresh Sage
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh sage leaves
6 large Idaho potatoes, peeled and sliced thinly on a mandoline
2 cups heavy cream
Directions
Preheat oven to 375 degrees F.
Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.
Recipe courtesy of Bobby Flay
Crunchy Sweet Brussels Sprout Salad
Ingredients
1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Directions
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Recipe courtesy of Sunny Anderson, 2009
Mustard-Parmesan Whole Roasted Cauliflower
Ingredients
2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Directions
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
Meanwhile, combine the parsley and parmesan in a small bowl. Brush the roasted cauliflower heads all over the outside with the remaining 1 tablespoon mustard and generously sprinkle with the parmesan-herb mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra parmesan-herb mixture.
From Food Network Kitchen
Chili-Sesame Butternut Squash
Ingredients
1 stick unsalted butter, melted
Juice of 2 large oranges
2 teaspoons sugar
1 teaspoon apple cider vinegar
2 large butternut squash (about 2 pounds each), halved lengthwise, seeded and cut crosswise into 1/2-inch-thick slices
4 large dried Mexican chile peppers (such as guajillo, pasilla and/or ancho), seeded and cut into 2-inch pieces
6 cloves garlic, smashed
6 sprigs thyme, torn in half
Kosher salt and freshly ground pepper
1/2 cup sesame seeds
Directions
Preheat the oven to 400 degrees F and line 2 baking sheets with foil. Whisk the melted butter, orange juice, sugar and vinegar in a large bowl. Add the squash, chiles, garlic, thyme, 1 teaspoon salt and a few grinds of pepper; toss to coat.
Divide the squash mixture and liquid between the prepared baking sheets, spreading the squash in a single layer. Sprinkle with the sesame seeds. Roast, flipping the squash halfway through, until the squash is tender and caramelized in spots and the sesame seeds are lightly toasted, about 40 minutes. (The squash can be made up to 4 hours ahead. Serve at room temperature.)
Recipe courtesy of Food Network Magazine
Marbled Mashed Sweet Potatoes
Ingredients
1 pound Yukon gold potatoes (about 3)
1 pound sweet potatoes (about 2)
Kosher salt
6 tablespoons unsalted butter, diced
1/3 cup heavy cream, warmed
1/3 cup sour cream
Freshly ground black pepper
1 tablespoon packed light brown sugar
Pinch of cayenne pepper
Directions
Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)
Recipe courtesy of Food Network Magazine
Happy Thanksgiving from all of us here at Harrington Group! Wishing you a holiday filled with all your loved ones, laughter, love and of course, delectable food!
All recipes and photos are from foodnetwork.com.
We are so happy to announce that we, at Harrington Group, have created a YouTube Channel. This channel will be dedicated to sharing the video footage of our Symposiums.
We know schedules are packed and you cannot always find the time to attend the symposiums, when you wish you could. Or maybe you have attended, but want to revisit a specific topic of interest or detail that was addressed at the symposium. Now, with the video footage available on our channel, you have unlimited access at your fingertips.
Click here to visit the Harrington Group YouTube Channel.
Please subscribe to our channel to stay up to date with our latest videos.
We know schedules are packed and you cannot always find the time to attend the symposiums, when you wish you could. Or maybe you have attended, but want to revisit a specific topic of interest or detail that was addressed at the symposium. Now, with the video footage available on our channel, you have unlimited access at your fingertips.
Click here to visit the Harrington Group YouTube Channel.
Please subscribe to our channel to stay up to date with our latest videos.
November 15 is America Recycles Day.
Living in an ever changing, rapidly evolving world one thing we cannot do is create more natural resources. The resources on our planet are limited and recycling is one simple and effective way we can minimize our impact on the environment. What ways do you do your part to recycle? How could you do more?
The following is shared from the America Recycles Day Organization:
JOIN US IN RECYCLING MORE.
For America Recycles Day 2015, I pledge to:
Learn. I will find out what materials are collected for recycling in my community.
Act. Reduce my personal waste by recycling. Within the next month, I will recycle more.
Share. In the next month, I will encourage one family member or one friend to take the pledge.
Post. Take and post a photo of you recycling and enter the #Iwillrecycle sweepstakes.
(americarecylcesday.org)
Their website states that the rate of recycling has grown each year over the last 30 years, let’s make sure the statistic next year shows the rate of recycling has grown the last 31 years. Do your part to ensure that resources are being conserved, and properly disposed of to be recycled. Sometimes making a difference can feel like a daunting task, recycling makes a immediate impact, and is something you have direct control over.
Do your part!
Living in an ever changing, rapidly evolving world one thing we cannot do is create more natural resources. The resources on our planet are limited and recycling is one simple and effective way we can minimize our impact on the environment. What ways do you do your part to recycle? How could you do more?
The following is shared from the America Recycles Day Organization:
JOIN US IN RECYCLING MORE.
For America Recycles Day 2015, I pledge to:
Learn. I will find out what materials are collected for recycling in my community.
Act. Reduce my personal waste by recycling. Within the next month, I will recycle more.
Share. In the next month, I will encourage one family member or one friend to take the pledge.
Post. Take and post a photo of you recycling and enter the #Iwillrecycle sweepstakes.
(americarecylcesday.org)
Their website states that the rate of recycling has grown each year over the last 30 years, let’s make sure the statistic next year shows the rate of recycling has grown the last 31 years. Do your part to ensure that resources are being conserved, and properly disposed of to be recycled. Sometimes making a difference can feel like a daunting task, recycling makes a immediate impact, and is something you have direct control over.
Do your part!
It’s hard to believe the time has flown by and we are already in November. This month, with Thanksgiving as the main holiday, the focus is on gratitude and giving thanks. November is host to Veteran’s Day & by Presidential Proclamation, November is Military Family Month.
There are always plenty of things to be grateful for, but we believe that all of our Veterans and their families deserve special recognition. This post is a small way for us to attempt to express our deep gratitude for all they do. We are all able to go about our daily lives because of the work they do, and the giant sacrifices their families make.
President Barack Obama summed it up with this statement:
"Our nation owes each day of security and freedom that we enjoy to the members of our Armed Forces and their families. Behind our brave service men and women, there are family members and loved ones who share in their sacrifice and provide unending support."
So thank you to all who have sacrificed and served this country, or been a support to the men & women who do. We can never say thank you enough. This month we celebrate you!
To all other, we encourage you to say a personal thank you to any veterans you know on Veteran’s Day, and always.
There are always plenty of things to be grateful for, but we believe that all of our Veterans and their families deserve special recognition. This post is a small way for us to attempt to express our deep gratitude for all they do. We are all able to go about our daily lives because of the work they do, and the giant sacrifices their families make.
President Barack Obama summed it up with this statement:
"Our nation owes each day of security and freedom that we enjoy to the members of our Armed Forces and their families. Behind our brave service men and women, there are family members and loved ones who share in their sacrifice and provide unending support."
So thank you to all who have sacrificed and served this country, or been a support to the men & women who do. We can never say thank you enough. This month we celebrate you!
To all other, we encourage you to say a personal thank you to any veterans you know on Veteran’s Day, and always.
Halloween is upon us, and as the spooky sounds and creepy costumes come out, maybe trick or treating is not the way for you to celebrate anymore. You can still partake in all the fun, but just in a different way. In the fall there is nothing we love more than snuggling in under warm blankets with some great movies and even better snacks.
You can’t go wrong with any of these classic Halloween movies:
“It’s the Great Pumpkin Charlie Brown”
“The Addams Family”
“Hocus Pocus”
“Edward Scissorhands”
“The Nightmare Before Christmas"
“Young Frankenstein”
“Halloweentown”
But, what is great movie watching without delicious snacks? We have some fun, festive snack ideas that will make your Halloween movie marathon even better!
The Great White Pumpkin Cheese Ball
2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
1 8-oz.) package cream cheese, softened
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables
Preparation
1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
*Extra-sharp Cheddar cheese may be substituted.
Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.
Caramel-Peanut-Popcorn Snack Mix
15 cups popped popcorn (about 3/4 cup kernels)
Vegetable cooking spray
1 cup plus 2 Tbsp. firmly packed dark brown sugar
1/2 cup butter
1/2 cup dark corn syrup
1/4 teaspoon kosher salt
1 cup lightly salted dry-roasted peanuts
Wax paper
1 (10.5 oz.) package candy-coated peanut butter pieces (such as Reese's Pieces)
Preparation
1. Preheat oven to 325°. Spread popcorn in an even layer on a lightly greased (with cooking spray) heavy-duty aluminum foil-lined 13- x 18-inch pan. Stir together brown sugar and next 3 ingredients in a small saucepan over medium-low heat; bring to a simmer, and simmer, stirring constantly, 1 minute. Pour over popcorn, and stir gently to coat.
2. Bake at 325° for 25 minutes, stirring every 5 minutes. Add peanuts during last 5 minutes. Remove from oven, and spread on lightly greased (with cooking spray) wax paper. Cool completely (about 20 minutes). Break apart large pieces, and stir in candy pieces. Store in an airtight container up to 1 week.
Red Velvet Cobweb Cupcakes
Cupcakes:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 tablespoons red liquid food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
Frosting:
1 8-oz. package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
White decorating gel (such as Betty Crocker)
Preparation
1. Preheat oven to 350° F. Place paper liners in 2 12-cup muffin tins.
2. Make cupcakes: In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In a small bowl, whisk together buttermilk, red coloring, vinegar and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Alternate adding dry ingredients and buttermilk mixture, beginning and ending with dry ingredients. Beat until just incorporated.
3. Divide batter evenly among paper liners, filling each about halfway. Bake until a toothpick inserted into center of a cupcake comes out clean, about 25 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.
4. Make frosting: In a large bowl, using an electric mixer on medium-high speed, beat cream cheese and butter until creamy, about 3 minutes. Beat in vanilla. Gradually beat in sugar and cocoa powder until well combined.
5. Spread chocolate-cream cheese frosting on cupcakes and arrange on a platter in a tight, circular formation. Use decorating gel to pipe concentric circles, starting with small circle in center and getting larger toward outer edge. Starting in center, drag a toothpick through circles, as though you were making spokes on a wheel, to complete large web design.
Hot Spiced Cider
2 quarts apple cider
1/2 cup molasses
4 lemon slices, cut in half
12 whole cloves
2 (2-inch) cinnamon sticks
1/4 cup lemon juice
Garnishes: cinnamon sticks,lemon wedges, whole cloves
Preparation
Bring cider and next 4 ingredients to a boil in a large saucepan over medium-high heat, stirring occasionally; reduce heat, and simmer 15 minutes.
Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon juice. Garnish, if desired.
Of course, classic hot chocolate and a couple bags of regular old Halloween candy would never steer you wrong either.
Wishing you all a happy and safe Halloween weekend!
(All recipes can be found on myrecipes.com)
You can’t go wrong with any of these classic Halloween movies:
“It’s the Great Pumpkin Charlie Brown”
“The Addams Family”
“Hocus Pocus”
“Edward Scissorhands”
“The Nightmare Before Christmas"
“Young Frankenstein”
“Halloweentown”
But, what is great movie watching without delicious snacks? We have some fun, festive snack ideas that will make your Halloween movie marathon even better!
The Great White Pumpkin Cheese Ball
2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
1 8-oz.) package cream cheese, softened
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables
Preparation
1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
*Extra-sharp Cheddar cheese may be substituted.
Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.
Caramel-Peanut-Popcorn Snack Mix
15 cups popped popcorn (about 3/4 cup kernels)
Vegetable cooking spray
1 cup plus 2 Tbsp. firmly packed dark brown sugar
1/2 cup butter
1/2 cup dark corn syrup
1/4 teaspoon kosher salt
1 cup lightly salted dry-roasted peanuts
Wax paper
1 (10.5 oz.) package candy-coated peanut butter pieces (such as Reese's Pieces)
Preparation
1. Preheat oven to 325°. Spread popcorn in an even layer on a lightly greased (with cooking spray) heavy-duty aluminum foil-lined 13- x 18-inch pan. Stir together brown sugar and next 3 ingredients in a small saucepan over medium-low heat; bring to a simmer, and simmer, stirring constantly, 1 minute. Pour over popcorn, and stir gently to coat.
2. Bake at 325° for 25 minutes, stirring every 5 minutes. Add peanuts during last 5 minutes. Remove from oven, and spread on lightly greased (with cooking spray) wax paper. Cool completely (about 20 minutes). Break apart large pieces, and stir in candy pieces. Store in an airtight container up to 1 week.
Red Velvet Cobweb Cupcakes
Cupcakes:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 tablespoons red liquid food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
Frosting:
1 8-oz. package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
White decorating gel (such as Betty Crocker)
Preparation
1. Preheat oven to 350° F. Place paper liners in 2 12-cup muffin tins.
2. Make cupcakes: In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In a small bowl, whisk together buttermilk, red coloring, vinegar and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Alternate adding dry ingredients and buttermilk mixture, beginning and ending with dry ingredients. Beat until just incorporated.
3. Divide batter evenly among paper liners, filling each about halfway. Bake until a toothpick inserted into center of a cupcake comes out clean, about 25 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.
4. Make frosting: In a large bowl, using an electric mixer on medium-high speed, beat cream cheese and butter until creamy, about 3 minutes. Beat in vanilla. Gradually beat in sugar and cocoa powder until well combined.
5. Spread chocolate-cream cheese frosting on cupcakes and arrange on a platter in a tight, circular formation. Use decorating gel to pipe concentric circles, starting with small circle in center and getting larger toward outer edge. Starting in center, drag a toothpick through circles, as though you were making spokes on a wheel, to complete large web design.
Hot Spiced Cider
2 quarts apple cider
1/2 cup molasses
4 lemon slices, cut in half
12 whole cloves
2 (2-inch) cinnamon sticks
1/4 cup lemon juice
Garnishes: cinnamon sticks,lemon wedges, whole cloves
Preparation
Bring cider and next 4 ingredients to a boil in a large saucepan over medium-high heat, stirring occasionally; reduce heat, and simmer 15 minutes.
Remove cinnamon sticks and cloves with a slotted spoon; stir in lemon juice. Garnish, if desired.
Of course, classic hot chocolate and a couple bags of regular old Halloween candy would never steer you wrong either.
Wishing you all a happy and safe Halloween weekend!
(All recipes can be found on myrecipes.com)
We are looking forward hosting a free Pension Symposium next Wednesday, October 28. The symposium is presented by the United States Department of Labor, so we want give them an introduction here.
The mission of the United States Department of Labor is, “To foster, promote, and develop the welfare of the wage earners, job seekers, and retirees of the United States; improve working conditions; advance opportunities for profitable employment; and assure work-related benefits and rights.”
As a branch of the Department of Labor, the Employee Benefits Security Administration (EBSA) acts to support this larger mission. The EBSA “is committed to educating and assisting the 143 million workers, retirees and their families covered by approximately 681,000 private retirement plans, 2.3 million health plans, and similar numbers of other welfare benefit plans holding approximately $8.7 trillion in assets; as well as plan sponsors and members of the employee benefits community. EBSA balances proactive enforcement with compliance assistance and works diligently to provide quality assistance to plan participants and beneficiaries. It is the policy of EBSA to provide the highest quality of service to its customers.” In short, they act in support of those who will need to be knowledgeable about retirement and the pathways to properly get there.
“EBSA's goal in providing direct assistance is to raise the knowledge level of plan participants and beneficiaries, plan sponsors, service providers and other interested parties and to ensure that they have access to available plan documents filed with the Department of Labor.
This enables participants to better understand and exercise their rights under the law and, when possible, to recover any benefits to which they may be entitled. This also allows plan administrators and practitioners the opportunity to better understand and comply with the law.”
The EBSA believes that, “getting it right means understanding your plan and your responsibilities, carefully selecting and monitoring service providers, making contributions on time, providing appropriate disclosures to plan participants and filing annual reports to the government on time, and avoiding prohibited transactions.”
(All information taken from the Department of Labor website. Find more information at http://www.dol.gov/ebsa/aboutebsa/main.html)
The mission of the United States Department of Labor is, “To foster, promote, and develop the welfare of the wage earners, job seekers, and retirees of the United States; improve working conditions; advance opportunities for profitable employment; and assure work-related benefits and rights.”
As a branch of the Department of Labor, the Employee Benefits Security Administration (EBSA) acts to support this larger mission. The EBSA “is committed to educating and assisting the 143 million workers, retirees and their families covered by approximately 681,000 private retirement plans, 2.3 million health plans, and similar numbers of other welfare benefit plans holding approximately $8.7 trillion in assets; as well as plan sponsors and members of the employee benefits community. EBSA balances proactive enforcement with compliance assistance and works diligently to provide quality assistance to plan participants and beneficiaries. It is the policy of EBSA to provide the highest quality of service to its customers.” In short, they act in support of those who will need to be knowledgeable about retirement and the pathways to properly get there.
“EBSA's goal in providing direct assistance is to raise the knowledge level of plan participants and beneficiaries, plan sponsors, service providers and other interested parties and to ensure that they have access to available plan documents filed with the Department of Labor.
This enables participants to better understand and exercise their rights under the law and, when possible, to recover any benefits to which they may be entitled. This also allows plan administrators and practitioners the opportunity to better understand and comply with the law.”
The EBSA believes that, “getting it right means understanding your plan and your responsibilities, carefully selecting and monitoring service providers, making contributions on time, providing appropriate disclosures to plan participants and filing annual reports to the government on time, and avoiding prohibited transactions.”
(All information taken from the Department of Labor website. Find more information at http://www.dol.gov/ebsa/aboutebsa/main.html)
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