Independent Living at VMP Manor Park

Independent Living Apartments

Making the decision to move takes a great deal of thought. But when the time is right to consider another option, a place where you can have a comfortable home and the security that comes with extensive healthcare on-site, we’re here to help. With over 85 years of experience, you can be assured of high standards.

Our philosophy is simple: provide excellent care and services at the most reasonable cost possible. Both locations offers attractive studio, one and two bedroom apartments to individuals or couples 55 years and older who are retired or planning on retiring in the near future. Meals served in our attractive dining room, scheduled group transportation and social activities, including classes and guest speakers, are some of the services included in the monthly fee.

VMP provides 24 hour emergency call system, and a daily check-in service. Residents come and go as they please, but enjoy a secure environment free from maintenance concerns. The VMP offers a number of entrance plans that allow you to choose the independent lifestyle you wish.

One of the benefits of living at VMP is Life Care, an exclusive program designed for people who want to guarantee their future health care while protecting their financial assets. The Life Care Program guarantees continuing of care at VMP regardless of a resident’s changing needs. We also offer a Refundable Plan that allows people to retain future control and use of the 90 percent refundable endowment fee. An affordable Rental Plan is available for studio, one and two bedroom apartments. You have priority admission for assisted care and skilled care over non-residents. You pay the prevailing cost for the services. We have a variety of plans to fit your lifestyle.

Click on Floor Plans to see the layouts and room sizes.

Follow the link for a Virtual Tour.

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Easter Recipes

Baked French Toast with Maple Syrup & Granola Recipe


  • 1 (1 pound) loaf challah bread, sliced 1/2-inch thick
  • 4 eggs
  • 1 quart half-and-half cream
  • 1/2 cup orange juice
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granola cereal
  • 1/2 cup maple syrup
  • 1/2 cup unsalted butter, melted
  1. Butter a 9×13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.
  2. Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight.
  3. About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C).
  4. Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.

All Recipes

Deviled Eggs Recipe


  • 1 dozen eggs
  • 2 teaspoons dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp minced onion or shallot
  • 1/4 teaspoon tabasco
  • Salt and pepper
  • Paprika


  1. First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
  2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
  3. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Simply Recipes

Easter Ham Recipe


  • 3/4 cup packed brown sugar
  • 3/4 cup orange marmalade
  • 1/2 cup Dijon mustard
  • 1/2 fully cooked-bone-in ham (6 to 8 pounds)
  • 1-1/2 teaspoons whole cloves


  1. In a small bowl, combine the brown sugar, marmalade and mustard; set aside. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a whole clove in the center of each diamond.
  2. Place ham cut side down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours or until a meat thermometer reads 140°.
  3. Brush ham with glaze. Bake 45 minutes longer, brushing with glaze every 15 minutes. Serve remaining glaze with sliced ham. Yield: 16-18 servings (2 cups glaze).

Taste of Home

Carrot Cake


  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups Gold Medal® all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 cups shredded carrots (5 medium)
  • 1 cup coarsely chopped walnuts
Cream Cheese Frosting
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar


  1. Heat oven to 350°F. Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  2. Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13×9-inch cake or fill and frost round layers with frosting.

Betty Crocker


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Spring Salad Recipes

Spring Salad


  • 12 slices of bacon
  • 2 heads of broccoli, florets only
  • 1 cup chopped celery
  • 1/2 cup chopped green onions
  • 1 cup seedless green grapes
  • 1 cup seedless red grapes
  • 1/2 cup raisins
  • 1/2 cup blanched silvered almonds
  • 1 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/4 cup white sugar


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

All Recipes


Simple Spring Salad Recipe


  • 1 and 1/2 orange, juice only
  • 1/2 lemon, juice only
  • 1/2 small red onion, chopped
  • 1/4 cup extra virgin olive oil
  • 1/8 teaspoon fine grain salt
  • 4 big handfuls of salad greens, washed and dried
  • 1/2 cup walnut halves, toasted
  • 1/3 cup black olives, (the wrinkly, oily ones), pitted


  1. In a medium bowl whisk together the juice of 1/2 orange, lemon juice, most of the red onion, olive oil, and salt. Whisk together until emulsified, taste and adjust with more salt or lemon juice if needed.
  2. Peel the remaining orange and cut into segments, removing any seeds you might encounter. Set aside.
  3. When you’re ready to serve, place the salad greens in a large bowl. Toss very gently with a generous splash of the dressing. Add the orange segments and walnuts. Give another toss. Taste and decide if you need to add more dressing, if needed, add a bit more at a time, giving a good toss between additions. Make sure the nuts and citrus haven’t all gone to the bottom, help them back up to the top if needed. Serve salad topped with the remaining red onion and olives.

101 Cookbooks

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St. Patrick’s Day Celebration in Milwaukee

St. Patrick’s Day Schedule of Events

Find out where your favorite Irish Bands and Entertainment are performing during Milwaukee’s 2012 Celebration Weekend!

March 15th 

  • Paddygrass – Irish Bluegrass performs for Music Under Glass at the Mitchell Park Domes starting at 6:30-9:30pm
  • Barry Dodd – the Liberties of Dublin performs his interpretations of classic and contemporary Irish ballads and drinking songs at County Clare starting at 10pm
  • Whiskey of the Damned performs at the Riverhorse Tavern starting at  7pm

March 16th

  • Garlic Mustard Pickers performs at Racine Literacy Council’s Celtic Night at Memorial Hall starting at 6pm.
  • Dublin O’Shea performs at O’Donoghue’s Irish Pub starting at  8pm

March 17th



  • St Patrick Day in the Village – Noon Irish Fest and various Wauwatosa village businesses open from 9 am to 3 pm
  • Trinity Irish Dancers at Schauer Center for the Arts starting – 7pm
  • Trinity Irish Dancers at Trinity Three Irish Pubs – 2pm

March 18

  • Derek Byrne at Cedar Creek Winery and Settlement – Noon

March 22

  • Reilly at Northern Lights Theatre – 8.30pm

Tips for Cleaning Your Home!

Spring Clean Event

Saturday, March 24 – 9:30-1:30pm

RSVP by 3/16 at 414-607-4125

Cost: FREE at VMP Manor Park

VMP is hosting a Spring Clean event to anyone in the Milwaukee area who wants to Learn How to Get Organized!

Start the day with a Continental Breakfast followed by short presentations about/from:

  • Home Selling Secrets – Reality Executives
  • Antiques vs. Keepsake – Golden Transition
  • Financial & Estate Planning – Affeldt Law Offices, S.C.
  • Picking the Right Paint – Conco Paints
  • Clutter Classes – West Allis/West Milwaukee Recreation Department
  • Understanding Types of Flooring – Carpetland USA

Then, enjoy Lunch and visit Information Booths staffed by area professionals:

  • Squeegee Squad
  • Universal Services
  • Visiting Angels
  • Candy Bouquet
  • Goodwill
  • Manor Park Senior Center

To reserve your spot, call 414-607-4125 by Friday, March 16th!


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Favorite St. Patrick’s Day Desserts

Irish Cream Chocolate Cheesecake


  • 1 1/2 cups chocolate cookie crumbs
  • 1/3 cup confectioners’ sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup butter
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup Irish cream liqueur


  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
  2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
  3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
  4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.


Guinness and Chocolate Cheesecake


  • 1 cup crushed chocolate cookies
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon unsweetened cocoa powder
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 pound semisweet chocolate chips
  • 2 tablespoons heavy cream
  • 1 cup sour cream
  • 1 pinch salt
  • 3/4 cup Irish stout beer (e.g. Guinness®)
  • 2 teaspoons vanilla extract
  • 1 (1 ounce) square semisweet chocolate


  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
  2. Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
  3. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
  4. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
  5. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
  6. Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.


Chocolate Mint Brownies


  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 1/2 cups chocolate syrup
  • 1 cup all-purpose flour
  • 2 cups confectioners’ sugar
  • 1/2 cup butter, softened
  • 2 tablespoons creme de menthe liqueur
  • 6 tablespoons butter
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. In a small bowl, beat the confectioners’ sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.


Irish Pound Cake


  • 1 cup butter
  • 1 (8 ounce) package cream cheese, softened
  • 6 large eggs, at room temperature
  • 2 cups white sugar
  • 2 tablespoons all-purpose flour
  • 2 cups self-rising flour
  • 1/8 teaspoon ground mace
  • 1 teaspoon vanilla extract
  • 1 (1.5 fluid ounce) jigger Irish whiskey


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  2. Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


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Milwaukee’s St. Patrick’s Day Parade

Wear your Green on Saturday, March 10th… Milwaukee will have TWO St. Patrick’s Day Parades!

  • The Shamrock Club of Wisconsin’s 46th Annual St Patrick’s Day Parade will step off at Noon at 3rd and Wisconsin and finishing at Water and Highland Downtown Milwaukee.
  • Bluemound St. Patrick’s Parade will step off at 3:30pm at 76th Street to 51st Street along Bluemound Road in Milwaukee.


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