Avoid Haiti Donation Scams!

Red Cross Hoax

Cybercriminals are becoming more technically savvy and as a result, their phishing e-mails are becoming increasingly more convincing. Researchers at Symantec recently detected a spam campaign in the days that followed the Haiti earthquake, which appeared to come from the British Red Cross. In actuality, the e-mails were from a spammer who ended up pocketing the subsequent donations.

Unlike other phishing attacks, this e-mail is wordy and lengthy, perhaps in an effort to obfuscate the e-mail's true origins. The e-mail is also (more or less) grammatically correct, and contains lots of statistics and factually based information, which also serve to further legitimize the spam e-mail.

However, one dead giveaway that this is a phishing attack is that the cybercriminals request all donations to be submitted via Western Union money transfer. Among other ways, individuals can safely make a charitable contribution to the Haiti relief directly on the Red Cross Web site, which is authenticated by the padlock icon at the bottom of the screen, indicating that the site is secure. There is absolutely no need to go through Western Union, unless of course, you're a spammer.


IOT sells laser printers, copiers and mfp's in the Minneapolis, Saint Paul and Twin Cities metro area, as well as Saint Cloud, Rochester and all points in between!  Serving Minnesota since 1995, IOT also provides service, repair, parts, ink and toner supplies for printers, copiers and MFP's.

For more information about laser printers, copiers or service and repair please visit our website iotsolutions.com or call us at 651-605-2500.

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Top 10 Valentine's Day Recipes

1. Red Velvet Cake Recipe

This red velvet cake recipe is made with butter, eggs, vanilla, red gel food coloring, cocoa, buttermilk, and other ingredients. A favorite red velvet cake recipe with cooked frosting, or use a cream cheese frosting for this popular cake.

Ingredients:

• 12 tablespoons butter, 1 1/2 sticks
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 tablespoons red gel food coloring plus 2 tablespoons water
• 2 tablespoons unsweetened cocoa
• 1 cup buttermilk
• 1 tablespoon vinegar
• 1 teaspoon baking soda
• Cooked Frosting
• 1 cup milk
• 1/3 all-purpose flour
• 1 cup butter
• 1 cup granulated sugar
• 1 teaspoon vanilla
• milk or cream

Preparation:

Preheat oven to 350°. Generously grease and flour 3 8-inch round layer cake pans or 2 9-inch cake pans.
Cake: Cream butter and sugar until light and fluffy. Add eggs and beat 1 minute longer. Beat in vanilla until blended. Combine cocoa, food coloring, and 2 tablespoons water; beat into the egg creamed mixture. Combine flour and salt. Alternate adding flour and buttermilk mixtures to the batter, beating on low to medium speed. Combine soda and vinegar in cup and add to cake batter. Spoon batter evenly into the 3 cake pans; bake at 350° for 22 to 28 minutes. Cool on cake racks. Remove from pans and frost tops and sides.
Frosting: In a saucepan, whisk together the 1/3 cup flour and milk and cook, stirring, until thickened; cool in the refrigerator. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well, adding milk or cream as needed. Frost layers, sides, and top of cake.

2. Eggs Benedict

Elegant eggs Benedict makes a wonderful special breakfast or brunch.

Ingredients:

• 1/2 cup butter
• 2 egg yolks
• 1 teaspoon fresh lemon juice
• 1/4 cup boiling water
• dash salt
• dash ground cayenne pepper
• 3 tomatoes, ends removed and halved
• 12 thin slices cooked ham
• 6 eggs
• 6 English muffins, split, toasted, and buttered

Preparation:

Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.
Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.
While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.
Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.
Recipe for eggs benedict serves 6.

3. Lobster Newburg

A tasty lobster Newburg recipe, made with eggs, flour, butter, sherry, and lobster. Serve the lobster with its sauce on puff pastry shells or toast points.

Ingredients:

• 1/3 cup butter
• 2 tablespoons flour
• 2 cups half-and-half (half milk, half cream)
• 4 egg yolks, slightly beaten
• 2 cups coarsely chopped lobster meat
• 1/4 cup dry sherry
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 6 puff pastry shells, baked, or toast points

Preparation:

Melt butter in a large skillet; blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks; return to hot mixture. Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt; heat thoroughly, but do not boil. Serve in hot patty shells or over toast points.
Serves 6.


4. Tilapia Fillets with Mustard-Pecan Topping

Delicious tilapia is enhanced with a tasty Dijon topping, made with mayonnaise, Dijon mustard, and chopped pecans. To cut fat and calories even more, use herbs in place of the pecans or use reduced fat mayonnaise. Tilapia is packed with nutrients and it's absolutely delicious!

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup brown mustard, such as French's Bold 'n Spicy
• 1 pound tilapia fillets, if frozen, thaw
• 1/4 cup chopped pecans, finely chopped

Preparation:

Lightly butter a large, shallow baking pan, such as a jelly roll pan. In a small bowl, combine mayonnaise, and mustard.
Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish. Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans; press down gently.
Bake in a preheated 350° oven for 12 to 15 minutes, until fish flakes easily with a fork.
Use 2 to 3 fillets per person, or 4 to 6 ounces. Serve with broccoli and tomato slices. Tilapia recipe makes 4 servings.


5. Shrimp Scampi Recipe

This shrimp scampi recipes is one of the most popular recipes on this site. An easy recipe for shrimp scampi, made with shrimp, garlic, butter, and a little white wine and lemon juice.

Ingredients:

• 1 1/2 pounds large shrimp (about 16 to 24)
• 1/3 cup clarified butter
• 4 tablespoons minced garlic
• 6 green onions, thinly sliced
• 1/4 cup dry white wine
• 2 tablespoons lemon juice, fresh if possible
• 2 tablespoons chopped fresh parsley
• salt and pepper, to taste

Preparation:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Makes 8 first-course servings.

6. Cornbread Stuffed Pork Chops

This recipe can easily be cut down to make a special dinner for two.

Ingredients:

• 4 thick bone-in pork chops, at least 1 1/4-inches thick
• salt and pepper
• .
• Stuffing:
• 6 tablespoons butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/4 cup diced red bell pepper
• 1/4 to 1/2 cup cooked corn kernels
• 2 cups cornbread crumbs, from freshly made cornbread or packaged crumbs
• 1/2 cup chopped golden raisins or dried cranberries
• 1/3 cup chopped pecans
• 1/2 teaspoon dried thyme
• dash sage, crumbled, optional
• chicken broth, about 1/2 cup, to moisten
• salt and pepper, to taste

Preparation:

Cut a pocket into the meaty side of chop, cutting in all the way to the bone.
In a saucepan, heat butter over medium low heat; add celery, onion, and bell pepper. Saute vegetables until tender. Add remaining ingredients, adding enough chicken broth to moisten as desired and taste before adding salt and pepper.
Stuff pockets of pork chops with the stuffing mix. Set remaining stuffing mix aside. In a large skillet over medium heat, brown the chops, turning carefully to brown both sides. Push chops aside and spoon remaining stuffing in the middle of the skillet (if your skillet is not oven-safe, use a baking dish), then position the chops over the stuffing. Cover the skillet or baking dish and bake at 350° for about 25 to 30 minutes, until chops are cooked through.
Serves 4.


7. Chicken Marsala Recipe

Cook Time: 15 minutes

Ingredients:

• 4 boneless chicken breast halves without skin
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil, dried
• 3 tablespoons butter or margarine
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
• 1/2 cup Marsala wine

Preparation:

Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.


8. Individual Bread Pudding With Butterscotch Sauce

The great thing about making this bread pudding in individual cups is that you can customize them. Sprinkle bread pudding cups with cinnamon or nutmeg, or stir spices into the custard mixture. For a change, spoon a teaspoon of jam into the bottom of the custard cup before adding the pudding mixture. A delicious bread pudding, served with butterscotch sauce or your favorite dessert sauce.

Ingredients:

• 1 1/2 cups half-and-half
• 1/2 cup light brown sugar
• 2 tablespoons butter
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups torn fresh French bread, white only, no crusts
• cinnamon or nutmeg
• raisins, optional

Preparation:

Combine in a saucepan, the half-and-half, brown sugar, and butter; bring to a boil then reduce heat and simmer for a minute, until sugar is dissolved.
Meanwhile, whisk eggs and vanilla extract until well blended. Quickly whisk in the hot mixture until well blended. Add bread crumbs and let soak while oven is preheating. If desired stir some raisins in, or add a few raisins to some of the individual cups.
Preheat oven to 350°.
Pour bread pudding mixture into 4 generously buttered 6-ounce custard cups then set in a shallow baking pan. Tip: Put a teaspoon of jam in the bottom of the custard cup before adding pudding mixture, if desired, and you'll have a fruit topping. Sprinkle custard with cinnamon or nutmeg and gently stir into the mixture. Place on center oven rack and add about 1/4 to 1/2-inch of very hot water to the baking pan. Bake for 35 minutes, or until a knife inserted in center comes out clean.
Gently loosen edge with a knife then unmold warm bread pudding onto plates. Drizzle with butterscotch sauce, a vanilla sauce, or your own favorite, if desired.
Makes 4 generous servings.
9. Chicken Mozzarella Bake

Chicken breasts are lightly browned then baked with mushrooms, sliced tomatoes, and mozzarella cheese. A quick and delicious chicken recipe, with boneless chicken breasts and cheese. The wine adds extra flavor, but chicken broth will work as well.

Ingredients:

• 4 to 6 chicken breast halves
• salt and pepper
• garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• 1 tablespoon butter
• 2 to 3 tablespoons Marsala or white wine, or use chicken broth
• 1 medium to large tomato, sliced
• 4 to 6 green onions, thinly sliced
• 8 ounces Mozzarella cheese, sliced

Preparation:

Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325° for 25 minutes.
Serves 4 to 6.


10. Beef Tenderloin With Red Wine Sauce

The Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings. Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature.

Ingredients:

• 1 1/2 to 2 pounds beef tenderloin
• 1 clove garlic, halved
• salt and pepper
• 2 tablespoons olive oil
• 4 to 6 ounces mushrooms, thinly sliced
• 1 shallot, chopped, or 2 green onions
• 1 clove garlic, finely minced
• 3 tablespoons flour
• 1 1/2 cups dry red wine, such as Pinot Noir or Cabernet Sauvignon
• 1 can (about 10 1/2 ounces) condensed beef broth
• 1/4 teaspoon dried leaf thyme
• salt and pepper, to taste

Preparation:

Preheat oven to 400°. Rub roast all over with the garlic clove halves; sprinkle with salt and pepper. Roast the tenderloin in an open shallow pan for about 30 to 35 minutes, to about 125° to 130° for medium rare to medium. If the roast is very cold, count on more time.
Remove from oven and remove roast to a warm platter and let rest. Add oil, mushrooms, chopped shallot or green onion, and minced garlic to pan drippings; place over medium heat and sauté until tender. Stir in flour until well blended; add the red wine and broth. Simmer until reduced by about 1/4 to 1/3. Add thyme and salt and pepper to taste. Serve alongside sliced tenderloin.
Serves 4.

This information was found on http://southernfood.about.com/od/valentinesday/tp/top_valentine.htm

IOT sells laser printers, copiers and mfp's in the Minneapolis, Saint Paul and Twin Cities metro area, as well as Saint Cloud, Rochester and all points in between! Serving Minnesota since 1995, IOT also provides service, repair, parts, ink and toner supplies for printers, copiers and MFP's.

For more information about laser printers, copiers or service and repair please visit our website iotsolutions.com or call us at 651-605-2500.

iPhone Business Apps - A Great Tool To Cut Through The Junk!

There's an app for that?

As we are a bunch of recent iPhone converts (sorry Windows Mobile) many of us have spent way too many hours tapping, searching and downloading countless iPhone apps on our fancy new phones.  Some are good, some are bad.

We came across this handy web tool to drill down specific business related iPhone apps.  Hope you gain some benefit!

http://www.infoworld.com/iphone-apps?AppCat=it-tools

IOT sells laser printers, copiers and mfp's in the Minneapolis, Saint Paul and Twin Cities metro area, as well as Saint Cloud, Rochester and all points in between!  Serving Minnesota since 1995, IOT also provides service, repair, parts, ink and toner supplies for printers, copiers and MFP's.

For more information about laser printers, copiers or service and repair please visit our website iotsolutions.com or call us at 651-605-2500.

HP Trade-in and Save Event Extended Through 2010!

Purchase or lease a select HP printer, MFP or scanner and save up to $1,000 when you trade-in your old desktop laser printer, inkjet printer or scanner - any brand, any condition between January 1, 2010, and December 31, 2010!

Full details on our website - HP Trade-in Program

Program Overview

Just purchase any qualified HP printer, mfp or scanner.  Next, submit your claim for the trade in rebate/cash back.  HP will recycle your old printer, scanner or mfp for free (US only).  Finally, you receive up to $1,000 cash back from HP!

• This is a one-for-one and like-for-like product trade only. You must purchase one eligible HP printer, and trade-in one printer to qualify. Example - you cannot purchase an HP printer and trade-in a scanner.
• Trade-in products do not have to be in working condition.
• To qualify you must purchase an eligible HP printer, scanner or MFP between January 1, 2010, and December 31, 2010.
• The trade-in products must be located in the U.S. only.
• HP will pay for shipping and recycling the eligible trade-in for recycle printers and scanners.
• Only desktop printers and scanners will be accepted for trade-in.

For full program information, restrictions and product eligiblity please visit our website HP Trade-in and Save Program or contact Courtney Carlson at 651-605-2500 or printersales@iotsolutions.com

IOT is a Certified HP Partner, providing laser printer and copier support, sales and supplies to the Minneapolis, Saint Paul area since 1995. Located in Eagan, MN we proudly serve the Twin Cities metro area. Contact us at 651-605-2500 or email us at info@iotsolutions.com for more information.

Cook your Christmas turkey on the grill!

Barbecued Turkey with White Wine Gravy

from Weber’s Real Grilling™ by Jamie Purviance


Prep Time: 30 minutes


Marinating Time: 0



Grilling Time: 2-1/4 to 3 hours



Ever tried cooking your holiday bird on the grill? Our resident Weber grillmaster Courtney Carlson has, and this recipe is a can't-miss pick from his personal stash!



Ingredients;

8 medium garlic cloves, finely chopped

2 cups lightly packed Italian parsley leaves, finely chopped

Kosher salt

Freshly ground pepper

2 teaspoons prepared chili powder

Zest of 2 oranges

1 stick unsalted butter, softened

1 turkey, 11 to 13 pounds, fresh or defrosted

2 to 4 cups reduced-sodium chicken stock

1 large onion, roughly chopped

1 large carrot, roughly chopped






Gravy; (makes about 3 cups)

6 tablespoons collected fat (use melted butter if necessary)

6 tablespoons all-purpose flour

4 cups reduced-sodium chicken stock and pan juices

1/2 cup dry white wine

2 tablespoons finely chopped fresh parsley


Directions;


1. In a small bowl, combine the garlic, parsley, 1 tablespoon of kosher salt, 2 teaspoons of pepper, the chili powder, orange zest (reserve the oranges), and butter. Remove the neck and giblets from the turkey cavity and reserve for another use. If your turkey has a metal or plastic trussing clamp, leave it in place. Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to evenly cover the top and sides of the turkey. Generously season with salt and pepper. Quarter the oranges and place the sections into the cavity of the turkey.





2. Put 2 cups of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set inside the pan. Grill over indirect medium heat (350°F to 450°F), with the lid closed as much as possible. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, add the remaining 2 cups of chicken stock so the pan drippings don’t burn. Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature reaches 165°F in the breast and 175°F in the thickest part of the thigh, about 2-1/4 to 3 hours. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise 5°F to 10°F during resting). It will remain warm for 45 minutes.





3. Meanwhile make the gravy: Pour the juices from the roasting pan into a heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan. Let stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat. Place the roasting pan on a side burner or two stovetop burners set to medium heat. Add the fat to the pan, sprinkle the flour into the pan, and cook, stirring occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Whisk in the stock and reserved juices (4 cups total) plus the wine, scraping the browned bits from the bottom of the pan. Simmer for about 5 minutes, whisking occasionally. If the gravy seems to thin, simmer it longer until it is as thick as you like.


This recipe and more can be found on Weber's website at http://weber.com/recipes/Recipe.aspx?rid=49



IOT is a Certified HP Business Partner, providing laser printer and copier support, sales and supplies to the Minneapolis, Saint Paul area since 1995. Located in Eagan, MN we proudly serve the Twin Cities metro area. Contact us at http://www.iotsolutions.com/, 651-605-2500 or email us at info@iotsolutions.com for more information.

Happy Halloween! Pumpkin Carving Patterns!

IOT wants to say HAPPY HALLOWEEN

We found a little treat for you, get your pumpkins ready!!

You Will Need:
A craft knife (one where you can easily snap off the blade to get a new sharp one is ideal).
A cutting board or piece of card on which to cut the stencil.
A piece of acetate or stiff plastic, see-through is easiest.
A printout of the stencil design (you can enlarge or reduce this on a photocopier).
Some tape (ideally repositional or low-tack so your stencil doesn't get sticky).

Preparation for Cutting a Stencil

Use a few pieces of tape to secure the printout of the stencil design to the piece of acetate along the edges so that it doesn't slip when you start cutting the stencil. Position the design so there is a border of acetate at least an inch (2.5cm) around the whole design.

Get Patterns! Click Here!

Quarterly Updates

Our Quarterly Award
Every quarter we recognize 3 Team Members who have gone above and beyond the day-to-day routine here at IOT. This quarter we are proud to give our PEAK Performers award to Jesse, Tony & Nick.
To learn more about our IOT and our Team vist the Get To Know Us section of our website.

Quarterly Updates
We would like to give a big Happy Birthday to the following team members: Rene Dolan, Courtney Carlson, Nick Rolstad, Allen Xiong, Jesse Dolan, Jamey Dolan, Rufus Bahaforen,Jesse Del Rio.

Team members celebrating employment anniversaries: Ryan O'Connor 1yr, Clint Hayden 5 yr, Cassie Beckfeld 6yr, Antony Crowder 8yr, Rene Dolan 11yr, Courtney Carlson 11yr, Jesse Dolan 13 yr

IOT is a Certified HP Business Partner, providing laser printer and copier support, sales and supplies to the Minneapolis, Saint Paul area since 1995. Located in Eagan, MN we proudly serve the Twin Cities metro area. Contact us at http://www.iotsolutions.com/, 651-605-2500 or email us at info@iotsolutions.com for more information.