Thursday, November 29, 2012

Protect Yourself From Florida's Biggest Risk

© 2012 Professional Organizer San Diego
We have all heard about identity theft and its prevalence in Florida. Did you know, though, that Florida has the highest rate of identity theft compared to all other states? In 2011, Florida had 178 complaints per 100,000 residents (Security First Insurance). Common actions, such as buying gas and using an ATM, can put you at risk for identity fraud. So, what can you do to protect yourself from having this happening? There are many identity theft and fraud insurance coverages (which I highly recommend). Typically these coverages are offered through your homeowners insurance and can vary in coverages and rates. Aside from the additional insurance, here are a few tips from Security First to protect yourself from identity fraud and theft:

1. Avoid Skimmers - Skimmers are little devices placed on card readers, most commonly found on gas pumps and ATMs. Avoid using ATMs and gas pumps. Instead, take out cash or pay for your gas inside at the cash register. This will help you avoid possible skimmers.

2. Change your user names and passwords frequently - Most people keep the same user name and password for every login. While this might be the easiest way to remember your login, it is also the easiest way for thieves to have access to all of your accounts. Change your user name and password regularly, and be sure to mix in capital letters and numbers to make these more difficult to crack!

3. Don't send personal information through technology - Don't respond to emails, texts, or phone calls with personal information. These messages can be intercepted and seen by people who you might not want to have access to your personal information. It is best to just avoid this practice altogether.

4. Check your bank account and transactions often - I would recommend that you check your bank statements at least once a week. Make sure no withdraws or transactions are happening that you are not expecting. If you do see unknown action on your bank statement, contact your bank immediately so they can place a hold on your account and work on getting your money back to you.

5. Obtain identity theft coverage - All of these tips will help you avoid identity theft and fraud, but make sure that you and your family members are protected should the worst happen. Security first offers Identity Protection at different levels and rates, so make sure you call our agency to see what the best coverage is for your family!

Call Fearnow Insurance with any questions about identity theft or any other insurance needs. You can contact us at (813) 689-8878 or You can also visit our website at 

Wednesday, November 21, 2012

Caramel-Pecan Pie

Recipe Time
Cook Time:


  • 1/2 (15-ounce) package refrigerated piecrusts 
  • 28 caramels
  • 1/4 cup butter
  • 1/4 cup water
  • 3/4 cup sugar
  • 2 large eggs 
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans, toasted 
  • Chocolate-Dipped Pecans (optional)


  1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
  2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
  3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
  4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
  5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Tuesday, November 20, 2012

How to Brine a Turkey

Brining Turkey

Brining is the secret to a juicy, flavorful turkey.

Why Brine?

Brining makes it moist. Why are brined turkeys so juicy? Salt causes the meat tissues to absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that--despite the moisture loss during roasting and the long cooking time--you end up with a juicy bird.

How to Brine a Turkey

The real trick with brining is finding a container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator. Try a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically so that each side rests in the brine. Place the container on the lowest shelf of the refrigerator (so spills won't reach foods below).
The basic ratio for turkey brine is two cups of kosher salt to two gallons of water. Some recipes include sweeteners or acidic ingredients to balance the saltiness.
  • Dissolve salt (and sugar, if using) in two cups of hot water. Stir in remaining gallon plus 3 ½ quarts of cold water.
  • Remove giblets and neck from turkey.
  • Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24 hours.

Cooking the Turkey

When you're ready to roast, pour off the brine. Rinse the turkey well with cool tap water, and pat dry with paper towels.

Tuck the wing tips behind the back and place the bird, breast-side up, on a roasting rack.

Proceed with your preferred recipe, but remember that the turkey has already absorbed a significant amount of salt--any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs.

Instructions from

Monday, November 19, 2012

Creole-Stuffed Turkey Dressing


  • 4 cups cubed corn bread 
  • 2 cups cubed crustless day-old whole wheat bread 
  • 1 cup chopped fully cooked ham 
  • 3/4 cup smoked kielbasa or Polish sausage 
  • 1/2 cup chopped sweet red pepper 
  • 1/2 cup chopped green pepper 
  • 1/4 cup chopped celery 
  • 3 tablespoons finely diced onion 
  • 2-1/2 teaspoons Creole seasoning 
  • 1/2 cup egg substitute 
  • 1 to 1-1/2 cups chicken broth 
  • 1 turkey (8 to 10 pounds) 

  • In a large bowl, combine the first 10 ingredients; add enough broth to moisten. Just before baking, loosely stuff the turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. 
  • Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. 

Yield: 6-8 servings.  

Editor's Note: (You may substitute the following spices instead of the creole seasonings: 1 teaspoon each paprika and garlic powder, and 1/4 teaspoon each cayenne pepper, dried thyme and ground cumin.) Stuffing may be baked in a greased 2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minute). Stuffing yields about 6 cups.

Recipe from
20 210 230

Friday, November 16, 2012

Apple Pecan Cobler

Copyright 2012  
 Prep time: 30 min Cook Time: 55 min 


 4 cups thinly sliced apples 
1/2 cup white sugar
1/2 teaspoon ground cinnamon 
1/2 cup chopped pecans 
1 cup all-purpose flour 
1 cup white sugar
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
                                                                       1/4 cup chopped pecans


  1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
  2. Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
  3. In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
  4. Bake in the preheated oven for 55 minutes.

Thursday, November 15, 2012

Lemon-Maple Squash

Photograph by Marcus Nilsson
©Television Food Network G.P.

Lemon-Maple Squash


Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 45 more minutes, basting halfway through.

Total Time: 35 min. Prep: 15 min. Cook: 20 min. Yield: 8 servings. Level: Easy.

SERVES: 8 (SIDE); Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

Wednesday, November 14, 2012

Turkey Cranberry Salad (video)

Recipe found at Publix

2 cups cooked turkey breast, coarsely chopped
1 (5-oz) bag spring mix salad blend
1 tablespoon fresh basil leaves, finely chopped
1/3 cup cinnamon toasted almonds, coarsely chopped
1/2 of a 20-oz bag sweet potato fries
1/2 cup crumbled blue cheese
2 tablespoons whole berry cranberry sauce
2 tablespoons apple cider vinegar
1/3 cup sweetened dried cranberries
1/4 cup canola oil
1/4 teaspoon pepper
1/2 teaspoon kosher salt

  • Preheat oven to 400­°F.
  • Chop turkey, basil, and almonds.
  1. Bake fries following package instructions or until crispy.
  2. Place cranberry sauce and 1 teaspoon water in microwave-safe bowl; microwave on HIGH 30 seconds or until liquefied. Stir in vinegar, basil, salt, and pepper; whisk in oil.
  3. Place salad blend in salad bowl. Add remaining ingredients and dressing; toss to coat. Top with fries and serve.
CALORIES (per 1/4 recipe) 550kcal; FAT 35g; CHOL 55mg; SODIUM 560mg; CARB 38g; FIBER 6g; PROTEIN 25g; VIT A 90%; VIT C 6%; CALC 15%; IRON 15%

Tuesday, November 13, 2012

Flower Pumpkins

We are taking a slight break from our Thanksgiving recipes today to share a great centerpiece idea. Let's face it, a plain table is just not ideal for a family gathering on the holidays. These Flower Pumpkins are easy to make and will be the perfect piece to add a festive feel to your home! Idea provided by Kraft.


This is what happens when your pumpkins want to get all dressed up and come to the party.
What you need:
  • Scissors
  • Fresh or silk flat flowers
  • Pumpkins and gourds
  • Glue gun and glue sticks
Make it
  1. Using scissors, trim the stems from the flowers.
  2. Glue flowers on pumpkins with hot glue gun.
This craft is not intended for children. Always supervise and assist young children when they are working with scissors or small pieces of craft materials.

Monday, November 12, 2012

Fried Ravioli

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  • Olive oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian-style bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli)
  • 1/4 cup freshly grated Parmesan
  • 1 jar store bought marinara sauce, heated, for dipping


Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Thursday, November 8, 2012

Cornbread Dressing

Thanksgiving recipe day two: Cornbread Dressing. Recipe found at Southern Living.

  • 1/2 cup butter
  • 3 cups diced celery
  • 2 cups diced sweet onions
  • 1/2 cup finely chopped fresh sage
  • Cornbread Crumbles
  • 3 cups soft, fresh breadcrumbs
  • 4 large eggs, lightly beaten
  • 7 cups chicken broth
  • 1 tablespoon freshly ground pepper


  1. 1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
  2. 2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
  3. 3. Bake at 400° for 45 to 55 minutes or until set and golden brown.
  4. Try These Twists!
  5. Chorizo-and-Dried Cherry Dressing: Saute 3/4 lb. diced chorizo sausage in 1 Tbsp. hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned; drain. Prepare recipe as directed, stirring sausage and 1 1/2 cups coarsely chopped dried cherries into breadcrumbs in Step 2.
  6. Fresh Corn-and-Green Chile Dressing: Substitute 3 cups fresh corn kernels for diced celery and 1/2 cup chopped fresh cilantro for sage. Prepare recipe as directed, stirring in 2 (4-oz.) cans chopped green chiles with cilantro in Step 1.

Wednesday, November 7, 2012

Sweet Potato-Pecan Casserole

In honor of the food and festivities that typically surrounds Thanksgiving, we will be providing you with a new, tasty recipe each day until Turkey Day finally comes! These recipes will be moderately easy to cook and delicious to eat. Recipe for day one? Sweet potato-pecan casserole!

Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
                                                      1/4 teaspoon ground nutmeg
                                                      1/8 teaspoon ground ginger
                                                      Kosher salt
                                                      1 tablespoon packed dark brown sugar
                                                      1/3 cup finely chopped pecans

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g

Recipe from Food Network