Planning a Wedding Reception – Part 1

Congratulations!Here’s to a long and wonderful marriage.

Congratulations!

Ahh, but first, the wedding reception.

The wedding itself is not typically the part that people struggle with, it’s the wedding reception.

Where to have it?

How many people?

Can I invite someone to the wedding and not the reception?

Should I have alcohol? Open bar?

And what about the seating chart?

Questions, questions, questions.

 

1)     Where to have the wedding reception?

You have two choices of how to start: Fit the people to the room or fit the room to the people.

If there is someplace that you must have your wedding reception, then the number of people will be governed by the capacity of the room. Ask the banquet manager, restaurant manager, or banquet sales person what the room can hold comfortably. Comfortably is huge; there is no sense in having 60 extra people unless you really don’t want anyone getting up.

If, on the other hand, you don’t care where you have your reception, then you can simply make your list and find places that will hold that many people. Once you have made those calls, you will have a clearer sense of how much it will cost per person and if you can afford it.

2)     How will we get the food to the people?

Always one of the great debates: should you have a buffet that everyone goes to or should you have a plated dinner?

Most professionals will tell you, if they are being honest, that buffets are better. You will get more bang for your buck, there is almost certainly something for everyone, and you won’t have a room full of servers dancing around.

Plated, individual plates served to each person, has the elegance of feeling and usually being expensive, but it also has the hassle of figuring out food preferences, food allergies, etc. It can be very nice, but most of your guests will not mind a buffet.

A middle point is to do family style service, have plates of food set down at each table that

Lots of room in the garden (in 1909).

are then passed around. This is very good for a room that is very tight, not a lot of walking room. People can have as much of whatever they want, but they don’t have to go the buffet to get it.

In the end, you will need to choose based on your budget and the feel that you would like you reception to have. None of these styles, if done by professionals, should ever feel “cheap” or “skimpy.”

3)     Alcohol: To Drink or Not to Drink

This can be a very simple answer for certain people.

If your religious beliefs prevent drinking, then there is no alcohol. You should make this event for you, not for your guests. If you are not allowed to drink for religious reasons, then don’t have alcohol and don’t apologize for it. This is your event.

If you don’t drink, don’t have a bar. This is YOUR day. Why pay for something you can’t enjoy or choose not to. It won’t kill people to party one night sober.

Note of honesty: Alcohol is a very high profit item. Don’t let yourself be pressured into having a bar if you don’t want to.

If you are having a morning or afternoon reception, maybe mimosas or wine, but a full bar is not a great idea.

Then there are all of the possibilities of what kind of bar to have:

Open bar: free-flowing alcohol all night – This was the norm until the nineties when       money and lawyers stepped into the aftermath of some wedding receptions. In most             cases, an all-night open bar is not a great idea. It’s expensive and the liability issues could be huge.

Limited time open bar: an open bar for a few hours – Usually at the beginning of a reception, the bar will close after an hour or two. This is a great way to start a reception and keep the money down, but there will always be group that will stack drinks or power drink. Also, since everyone has alcohol at the beginning of the reception, they tend to get tired earlier in the evening, when the buzz wears off.

Beer and wine bar: An open bar with only beer and wine – This is a great idea if you have a mature drinking crowd. Most people drink less when there is no hard liquor around, but it allows folks to have a drink. This might not be great for a more college age crowd. Drinking can become a contest.

A champagne toast: One round of champagne to toast the bride and groom – Unless you are religiously restricted against alcohol, this is almost a must. It doesn’t have to be expensive champagne (most people wouldn’t know Cristal anyway), but make sure there is lots of sparkling cider for those who don’t drink alcohol.

Continued in Part 2

Winter Time Fun in Northeastern Wisconsin

Winter is time when lots of folks stay inside, read a book, and make cookies with the kids.

With Packers’ season over, we thought you might need some ideas about what to do with your time.

Here is a list of the things you can do in a Northeastern Wisconsin winter:

•  Take in a Green Bay Gamblers game – This is a semi-pro hockey team that calls Green Bay home. The tickets are the right price, the action is awesome, and they win, a lot. – http://www.gamblershockey.com/
• Take a hike; go snowshoeing – Wisconsin is one of the most beautiful places in the world, especially in the quiet of winter. Go snowshoeing and enjoy Wisconsin’s natural beauty. http://dnr.wi.gov/org/land/parks/trails/snowshoe.html
• Too slow! Grab a snowmobile. – You don’t need to own a snowmobile to enjoy one; you can rent them. There are 22,000 miles of trails in Wisconsin. Go for a ride! – http://www.travelwisconsin.com/Snowmobiling.aspx
• Ice is for more than chilling your drink – Once the ice is on the lakes and rivers, there are lots of things you can do. Ice fishing, ice skating, even taking a walk on the water is loads of fun. Be careful, but try the ice – Check with your local parks department for more information.
• Winterfest is everywhere – Lots of towns have winterfests coming up. Each winter folks bundle up and go out for a festival. Check out http://www.travelwisconsin.com/ for a listing.
• Candlelight Ski and Hike – Another popular Wisconsin activity. Night time is the right time to meet up with old friends or to make new ones in the snow. See TravelWisconsin for complete listings.
• Strike! – No, not baseball. Bowling. If you haven’t been bowling recently it’s time to go back. Inexpensive, fun, and easy for whole family to do, bowling is a Wisconsin tradition that you need to be a part of. Check your phone book or look online for the nearest great bowling lanes.
• No, we didn’t forget skiing – While this isn’t Colorado, there is some great downhill skiing in Wisconsin. The snow is perfect and the fun is easy. Take a look online for your nearest ski hill.
• Take it cross-country – A cross-country skiing day can be romantic or an intense workout. Either way, Wisconsin’s thousands of trails are the perfect place to do it. Check out http://dnr.wi.gov/org/land/parks/ski/ for more information.
• Tailgate anyone? – Who needs a game as reason for a great barbeque? Call your friends, grab some of your favorite barbeque foods, and make a day of it. If it’s really cold, you look like a hero and it is a ton of fun.

No matter what you do,Northeastern Wisconsin is the place to do it. We call it home and we’re glad you do too.

Stay safe and eat well.

Green Bay Packers Trivia – Amaze Your Friends

To celebrate the Packers arrival to the post-season, here is a list of Packers trivia to share with your friends. Really, what can make you look smarter than knowing a ton of trivia at the tailgate party?

Who owns the Packers? – Stockholders

You are an NFL owner Stockholders.

Who was the Packers first ever draft pick?
- Russ Letlow was a guard from San Francisco in 1936.

Not exactly a MNF commercial!

 What quarterback helped the Packers win the first Super Bowl?
- Bart Starr

Whoa! That hair!

What was Curly Lambeau’s actual first name?
- Earl

Who did the Packers play on their first appearance on Monday Night Football in 1970?
-San Diego Chargers

What is the address of the house that Curly Lambeau was born in? – 617 North Irwin,Green Bay

Where was Vince Lombardi born? - Brooklyn,NY

This is what football should be!

Which Packer great was called up to active military service, but was given weekend passes to be allowed to continue playing football? - Paul Hornung

Packers' greats have a lot of these!

Which President signed one of his weekend passes?
- John F. Kennedy

Which coach held the position longest?  -Earl “Curly” Lambeau

That's some smile!

Answer this one in the comments below:

What university did Aaron Rodgers attend?

Just put him in the Hall of Fame now!

 

 

 

 

 

 

 

 

The Green Bay Packers of 2011-12 might be the greatest team in football history, but to us they are the Pack, our team.

Good luck to them and have a great post-season!

We need another one to complete our chess set!

All image courtesy of wikimedia.org and its contributors.

Playoff Tailgate Recipes

Okay,Green Bay!

Image Attributed to Chrissy Wainwright ("cdw9")

The Packers are going to the playoffs and all the way to the Super Bowl. They have upped their game to championship status.

It’s time for you to up your tailgate party. No more boring brats and lame burgers! Get your head in the game; plan ahead for the next party!

Use the recipes below to bring your food to “Championship Belt” status!

 

 

 

Bourbon-Mango Pulled Pork

Don’t have brats! Everybody has brats. Try this pulled pork recipe for something different and interesting.

Lots of barbeque sauces on the market are a good base, but you need to add a little. This recipe does that.

Ingredients

2 mangos
1 (4 pound) pork shoulder roast
2 tablespoons ground black pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
1/4 cup balsamic vinegar
2 cups water

1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon whiskey
2 (12 ounce) bottles barbeque sauce

Directions

1. Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.

2. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.

3.  While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.

4.  Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

If you don’t have a slow cooker, you can do this in the oven. 200° should be just right for the low temperature.

Picnic Baked Beans

Nothing is as awesome as homemade baked beans! Try this recipe. Serve them cold for nice texture contrast. These can be made vegetarian by leaving out the bacon. Substitute a few drops of smoke flavoring and no one will know the difference.

Ingredients

3 cups dry navy beans
4 quarts cold water, divided
1 medium onion, chopped
1 cup ketchup
1 cup packed brown sugar
2 tablespoons molasses
1 tablespoon salt
2 teaspoons dry mustard
1/4 pound bacon – cooked and crumbled

Directions

1. Rinse beans; place in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and let stand for 1 hour. Drain and rinse. Return beans to Dutch oven with remaining water; bring to a boil. Reduce heat; simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid. In the Dutch oven or 3-qt. baking dish, combine beans, 1 cup cooking liquid, onion, ketchup, brown sugar, molasses, salt, mustard and bacon; mix well. Cover and bake at 300 degrees F for 2 to 2-1/2 hours or until beans are as thick as desired. Stir occasionally and add more of the reserved cooking liquid if needed.

Crispy Fried Chicken

Not all fried chicken comes in a bucket. This is a homemade fried chicken recipe that will make your tailgate party a hit!

Ingredients

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Directions

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).

2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.

4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Glazed Apple Tart

This tart recipe comes from Taste of Home. Delicious and easy, it will make the perfect dessert for your party. Remember: This is the playoffs people. Store bought cookies and M&Ms are not gonna cut it!

Ingredients

2 cups all-purpose flour
1/2 cup sugar, divided
3/4 cup butter or margarine
1 egg yolk, lightly beaten
3 tablespoons cold water
6 medium baking apples, peeled, cored, and chopped
1 1/2 cups granola with raisins
1/2 cup slivered almonds
1 cup confectioners’ sugar
2 tablespoons lemon juice

Directions

1. In a bowl, combine flour and 1/4 cup of sugar; cut in butter until mixture resembles coarse crumbs. Combine egg yolk and water; stir into flour mixture and mix lightly. Form dough into a ball; press onto bottom and sides of an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 15 minutes. Sprinkle the apples over crust. Combine granola, almonds and remaining sugar; sprinkle over apples. Bake at 350 degrees F for 50 minutes or until apples are tender. Cool on wire rack. Combine confectioners’ sugar and lemon juice until smooth; drizzle over pie.

Brandy Old-fashioned

Nothing is more Wisconsin than an old-fashioned. Try making them the original way! Amaze your friends with all that you know about classic cocktails. While they won’t taste the same, you can skip the brandy and fill with soda for a low alcohol version. (Bitters contain alcohol, but you don’t use enough to notice.)

Ingredients

1.5 oz brandy (don’t spend a lot of money on this; cheap works fine)
3 dashes of bitters
1 sugar cube
1 wedge of orange
1 wedge of lemon

Directions

1. In a low ball glass put one maraschino cherry, one wedge of orange, one sugar cube, and 3 dashes of bitters. Using a muddler (that wooden stick that bartenders use) or the thick handle of a kitchen knife, muddle (smash) everything together. If it is too dry, add a splash of seltzer. After its muddle well, but not completely pulverized, add 1.5 ounces of brandy. Add 2-3 ice cubes. Fill the glass with seltzer. Rub a wedge of lemon around the rim of the glass, hang the wedge, and serve.

Please add your recipes below. We would love to share them with everyone in future blogs!

Make your tailgate party one to remember with unique recipes and foods.

Party safely and Go, Pack, Go!

(Okay, you can do your touchdown dance now!)

Planning for the Company Events of 2012

Over the course of a year, most companies will have company picnics, parties, and meetings. One of the keys to having a smooth successful year with your food-centered events is to establish a relationship with your caterer.

Here are some things to look for when choosing a company caterer:

Proximity – No matter how great a catering company is, they cannot serve you if their nearest kitchen is 200 miles away. In fact, they should not even take your business if they are that far from you.

During the course of a catering many things can happen. Food can get dropped, more people might show up, even car accidents can throw a wrench in the system.

Choosing a company that has a cooking facility near by can make all the difference; better for things to be a little bit late than for you to have to explain to your attendees that they won’t be eating.

Experience – We all want new companies to be successful, even if they are competition. The more businesses that are succeeding, the healthier the economy in general.

With that said, you don’t want to have a dinner for 300 of your most important clients or employees or, worst of all, employees’ families to come crashing down due to an inexperienced catering staff.

Choose a company with a lot of experience to handle your biggest and most important events. If your cousin just opened a catering company and you want to support it, hire them to cater a business breakfast or a family dinner. Grow with them, but it is wisest to use a tried and true professional for the larger or more important events.

Price – It is almost never a good idea to choose the least expensive company to cater your events. In the food industry, the old adage “You get what you pay for” is doubly true.

Nonetheless, if you establish a relationship with one company and they know that they can look forward to continuing business from you and your company, they will be much more likely to be able to negotiate the price.  With catering companies, brand loyalty still holds a lot of sway.

Shiny and new – This is another place where there is a rule of thumb: If it new and slick, it is probably not as good as it looks. Catering is one of those businesses where it is easy to create slick brochures and show up with shiny platters. In general, that is not an indication of the company’s competence at catering.

The best way to see if a catering company is really all they say they are is to find a referral or two. If you are able to visit an event that they are catering at another location, you will get to see what things look like in action. While you are there you look for: plenty of food, calm service, and attendees who seem relaxed and happy. If anything is wrong, you will usually know when you walk through the door.

Don’t be afraid to ask for a couple of references, particularly to companies who have hosted events similar to the one you are planning.

Be forgiving – Some folks, after establishing a relationship with their caterer, will sever it at the first sign of trouble. Usually, this on the assumption that another caterer can do just as well. Be careful that you don’t end up cutting off your nose to spite your face.

Like all other relationships, your relationship with your food purveyor is not something that sprang up overnight. It took time to get to know each other and build to where you are now.

Unless mistakes keep happening even after you have talked to them, think carefully about severing your relationship.

Also, remember, these are human beings and humans will make mistake from time to time. While in the moment, not having enough plates may seem like the end of the world, a company that has consistently given you great service is worth far more than this morning’s temporary stress.

Most catering companies work very hard to get and retain your business. They are professionals as dedicated to their jobs as you are to yours. A great relationship with a professional food purveyor will go a long way to saving you a lot of pain later.

To find a great local caterer, talk to other people in your position at other companies. You can also ask around at local restaurants – often the servers will know who the caterers are because that is their business. Most people in other companies won’t mind if you just call them up and ask who they use. Folks are always willing to share information about great service.

Start the New Year Right by Making the “Right Choice”

This posting was written by Carmen Gorniak, RD, CD. Carmen is a “dietitian to the stars” who has worked with many public figures. As a gifted speaker and  powerful communicator, Carmen provides her clients with lots of great healthful dietary and lifestyle advice in a way that is useful and that everyone can understand.

Check out her monthly newsletter. She can be contacted foodpower@new.rr.com.

Vend Marketing Institutes’s December “Right Choice” Newsletter

December 2011

The Right Choice…for a Healthier You! Nutrition Facts Information available under www.myfitnesspal.com

With the fast growth of cell phone applications…and waistlines…your vending operator has a solution for continued support with your health goals!

A great way to track your daily intake can be as easy as organizing foods commonly eaten under www.myfitnesspal.com, a free cell phone application hosting a food database of more than 1.1 million foods! Not only does it track your day to day numbers but www.myfitnesspal.com will also provide continued support, progress reports and offer free barcode scanning!

According to www.myfitnesspal.com customer service just follow these easy steps to get started: “Many of the food items in our database are entered in by our members. If you would like to include food items from your company, you can either add them in yourself or send them to us and we can add them in for you.

To add the items in yourself, simply become a member of our site, membership is free. Go to www.myfitnesspal.com, and create your free membership. Once you have become a member, sign into the account and go to the “food” tab. There should then be a page that says, breakfast, lunch, dinner, and under each category a blue link, “add food”. Click on the “add food” link. At the top of the next page, it should say “search our food database by name” and there should be a long empty box directly under this message. Type in the food item name directly into this box and hit the green “search” button. If the item is not already in our database, there will be a link near the bottom right of the next page that says, “add a food to the database”. Click on this link and follow the steps to add in the item. When you have finished, make sure you check the “yes” let other myfitnesspal members use this food, under the help us grow our food database section.

Please let us know if you have any problems or questions, or if you would like us to add your items in for you. “

Make 2012 the year for renewed eating goals with the support of www.myfitnesspal.com and The Right Choice…for a Healthier You nationally trademarked nutrition program!

New Year’s Eve Mocktails

A margarita with out the headaches!

New Year’s Eve is coming. Traditionally, this is a night filled with festivities, laughter, and lots of midnight kisses. It also traditionally involves alcohol.

Given the desire that lots of folks have to lose weight, not to mention the dangers of driving drunk, here is a list of ideas that will keep you sober this New Year’s without missing a moment of fun and flavor!

Want to stay at the bar, but don’t want anyone to know that you aren’t drinking? Ask your server or bartender to put an NA (non-alcoholic) beverage into the glass that its more powerful cousin would be in. Get an NA beer in a frosty mug, have seltzer and Rose’s lime juice in a low ball glass, or have a Coke with a wedge of line in a high ball glass. No one will know so you don’t have to spend the whole night defending your decision.

If you’re staying home and having folks over, you can mix up a punch base (see recipe below) and have people add their own alcohol. Just tell everyone, “Not everyone likes vodka or rum or tequila, so here’s the punch and you can add booze to your own glass!” All you need to do then is not add any liquor. Simple!

Most fancy blended drinks, like Margaritas, Pina Coladas, and Hurricanes, can be made without alcohol. Just take a recipe and skip the alcohol. You might need to add seltzer to get the same consistency and volume.

Here are some great ‘mocktail’ recipes for you to try.

Don't start the New Year like this!

Raspberry Lime Rickey

Ingredients

1 lime, quartered

8 fluid ounces carbonated water

1 (1.5 fluid ounce) jigger raspberry syrup

Directions

Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

Mock Champagne (This would make a nice base with rum or vodka on the side.)

Ingredients

2 (2 liter) bottles ginger ale, chilled

1 (46 fluid ounce) can pineapple juice, chilled

1 (64 fluid ounce) bottle white grape juice, chilled

To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.

In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

Virgin Pina Colada (Another drink where the alcohol on the side would be perfect!)

Ingredients

1 cup ice

1 1/4 cups pineapple juice

1/2 cup milk

1/2 cup heavy cream

2 tablespoons white sugar

Directions

In an electric blender, blend ice, pineapple juice, milk, cream, and sugar. Blend until smooth.

Cherry Fizz (Diet ginger ale and “no sugar added” cherry juice and this a super-lean punch base.)

Ingredients

1/2 cup frozen cherry juice concentrate, thawed

1/2 cup ginger ale

Directions

Place cherry concentrate in a glass. Slowly stir in ginger ale.

 

Thank you to all of the great cooks who contributed their recipes to allrecipes.com.

Please add your own recipes in the comments and have a happy and safe New Year.

The Complete FREE Konop Christmas Kit!

This is our FREE Konop Christmas Kit! Use this kit to have a complete Christmas night! (Some additional items may be required.)

Any part of this kit that you cannot do or afford to do will not affect your Christmas! Sing the song, make the present, and you will have a perfect Christmas!

First, a song for Christmas.

Frosty The Snowman

Frosty the snowman was a jolly happy soul
With a corncob pipe and a button nose
and two eyes made out of coal
Frosty the snowman is a fairy tale they say
He was made of snow but the children
know how he came to life one day
There must have been some magic in that
old silk hat they found
For when they placed it on his head
he began to dance around
O
Frosty the snowman
was alive as he could be
And the children say he could laugh
and play just the same as you and me
Thumpetty thump thump
thumpety thump thump
Look at Frosty go
Thumpetty thump thump
thumpety thump thump
Over the hills of snow
Frosty the snowman knew
the sun was hot that day
So he said
“Let’s run and
we’ll have some fun
now before I melt away”

Down to the village
with a broomstick in his hand
Running here and there all
around the square saying
Catch me if you can
He led them down the streets of town
right to the traffic cop
And he only paused a moment when
he heard him holler “Stop!”
For Frosty the snow man
had to hurry on his way
But he waved goodbye saying
“Don’t you cry
I’ll be back again some day”

Thumpetty thump thump
thumpety thump thump
Look at Frosty go
Thumpetty thump thump
thumpety thump thump
Over the hills of snow

Next, a recipe for a Christmas classic dish!

Sugar Plums!

“… while visions of sugarplums danced in their heads.” The famous sugar plums spoken about in Clement Clark Moore’s beloved poem, “‘Twas the Night Before Christmas” were actually sugar-coated coriander. Later the recipe changed and included other spices and dried fruit. This recipe is based on the confection we know today. Sugar plums tend to absorb the powdered sugar, so redust just before eating, if you like.

2 cups whole almonds
1⁄4 cup honey
2 tsp. grated orange zest
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup confectioners’ sugar

1. Preheat oven to 400°. Arrange almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Set aside to cool, then finely chop.

2. Meanwhile, combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well.

3. Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. (Rinse your hands often, as mixture is very sticky.) Roll balls in sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to 1 month. Their flavor improves after ripening for several days.

Recipe courtesy of Saveur Magazine!

Now for the Christmas Tree!

Watch the video below to see how to make an origami Christmas tree!

Next, we need a Christmas card!

Click here and print this beautiful card! (Courtesy of Hoover Web Design!)

Now for a present to give to the most important person in your life.

Follow these instructions to the letter for a perfect Christmas present.

1. Take one piece of red construction paper.
2. Using a pen or pencil or marker, draw a heart on the page.
3. Write “I Love You!” in heart.
4. Fold the paper in half, with the heart on the inside.
5. Write the name of your loved on the outside.
6. Watch their eyes light up as they open your very elaborate and beautiful Christmas present.

Merry Christmas to you and yours from all of us at the Konop Companies!

Christmas Videos Wisconsin Style! Sending Warmth from the Frozen Tundra!

For those of you who don’t live a neighborhood that has a great Christmas lights display, here’s one you might enjoy! Merry Christmas!

A Christmas song just for the Great State of Wisconsin!

And who can forget, the Packers versus the Chipmunks, sorry, Bears on Christmas Day!

Merry Christmas! Peace on Earth to All this Christmas, from our family at the Konop Companies to you and yours!

Fun Christmas Facts

Here’s a list of Christmas facts you may not know.

That's not a reindeer, Santa!

Have a wonderful and safe holiday season from all of us at the Konop Companies.

Biggest – The largest Christmas present ever given was the Statue of Liberty given to the United States by the nation of France, in 1886.

Sweet – In Provence,France, after their big Christmas dinner, folks eat 13 traditional Christmas desserts, to represent Jesus Christ and the 12 apostles.

Not George Foreman – In Canada and around the world the day after Christmas is known as Boxing Day. Not named for the sport, the name comes from the alms boxes that were emptied and given to the poor after Christmas.

Not in a Can –Prince Albert, husband to Queen Victoria, brought the first Christmas tree to Windsor Castle in 1834.

Really? – “Rudolph the Red-Nosed Reindeer,” “A Holly Jolly Christmas,” and “Rockin’ Around the Christmas Tree” and lots of other Christmas songs were written by a Jewish man named Johnny Marks.

A Month Late – “Jingle Bells” was written in the late 1850’s by James Pierpoint for a Thanksgiving Sunday School Program.

Bedford Falls,USSR– The film “It’s a Wonderful Life” was given its own FBI investigation. Some analyst thought that it was anti-banking, apparently a common tactic of communists.

Here’s Johnny! – Jack Nicholson was originally cast to be the dad in “A Christmas Story,” but lost the part to Darrin McGavin because he was too expensive.

Blood pudding, too? – The traditional Christmas dinner in England is a pig’s head served with mustard.

A Recipe (this is a blog for a food company, after all!) – Christmas Pudding  has its origins in a dish enjoyed in the Middle Ages by both rich and poor; a spicy porridge called frumenty. Boil wheat in water until it turns into a soft porridge or gruel, add milk, currants and other dried fruit, and then add egg yolks and spices such as nutmeg and cinnamon. Finally, cook the frumenty mixture into a kind of stiff pudding. (http://purplelion.com)

Buy American – Christmas trees are grown in all 50 states, even Hawaii, and are a truly renewable resource.

Latvia? Cool. – The first decorated Christmas tree was erected in Riga, Latvia in 1510.