Warm Winter Drinks


Hot Cinnamon Coffee

Cinnamon_Coffee

When plain black coffee just doesn’t cut it, enhance your java with a generous infusion of ground cinnamon. The aromatic spice is high in fiber, calcium, and iron. Plus, it adds so much flavor that it can be used as a replacement for sugar.Ingredients:

  • 1 c. coffee
  • 2 tbsp. ground cinnamon
  • 2 tbsp. nonfat milk
  • 1 tsp. brown sugar, if desired

Directions:
Brew coffee of your choice. Mix in cinnamon and milk. Adjust to your liking. Add brown sugar if desired. Sprinkle with cinnamon.

 

Spiced Warm Cider

spiced-cider-ck

Ingredients:

  • 1/2 gallon(s) Apple Cider
  • 1/3 cup(s) Dark Brown Sugar
  • 2 stick(s) Cinnamon
  • 5 Whole Allspice Berries
  • 1 (1/2 inch by 1/2 inch) Chunk Fresh Ginger, peeled
  • 3 Whole Cloves
  • 8 slice(s) Orange  

Directions:
In a 3-quart saucepan, combine cider, sugar, cinnamon sticks, allspice berries, ginger, and cloves. Heat to a simmer and allow to cook 20 minutes. Strain into a punch bowl and garnish with orange slices. Serve warm.

 

Timberline Hot Chocolate

timberline hot choc

 

Ingredients:

  • 4 cups milk
  • 1/2 cup water
  • 1/2 cup sugar
  • 8 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1 recipe Schlag (see recipe below) (optional)
  • English toffee, crushed (optional)
  • Unsweetened cocoa powder (optional)

 

 

Directions:1. In a saucepan combine milk, water, and sugar. Stir over medium heat until mixture just comes to boiling. Remove from heat. Stir in chocolate. Beat with an immersion blender, rotary mixer, or whisk until chocolate is melted and mixture is frothy.

2. To serve, pour hot chocolate into cups. If desired, top with Schlag, crushed English toffee, and cocoa powder. Makes 4 to 6 servings.

 

 

– Posted by:
VMPcares.com

Cooking Class for Seniors


Healthy Cooking

Wednesday, Sept. 19th

7pm – 8:30pm

VMP Manor Park – 8621 W. Beloit Rd., Milwaukee 53227

RSVP by 9/12 at 414-607-4125

 

Did you knowPolyphenols, natural antioxidants in extra virgin olive oil, may boost the immune system, combat high cholesterol and lower risks of obesity and diabetes.

 

Join VMP Manor Park’s dietitians, Monica Ceille, MS, RD, CD and Jean Campbell, MS, RD, CD, for a FREE cooking demonstration and food sampling! Learn how to prepare new foods using different seasonings and oils.

You will also have the opprotunity to ask our experts dietary questions.

Recipe cards of the dishes prepared will be given to all those who attend. Who knew eating healthy could be so much fun!

 

– Posted by VMPcares.com

Labor Day Cookout Menu


Are you ready to have the perfect Labor Day weekend backyard cookout?

Melon Salad

Ingredients:

  • 1/3 cup honey
  • 1 tablespoon sugar
  • 1/2 cup raspberry or orange juice
  • 3 Tbsp. lemon juice
  • 2 Tbsp. chopped fresh mint leaves or 1/2 tsp. dried mint
  • 4 cups cantaloupe balls
  • 2 cups honeydew melon balls
  • 2 cups watermelon balls

Directions:

  1. In a small microwave-safe bowl, combine honey with sugar. Microwave on high power for 30 seconds; remove and stir. Microwave 30 seconds longer until sugar dissolves.
  2. Stir and let stand for 10 minutes. Add raspberry or orange juice, lemon juice, and mint and mix well.
  3. Place melon balls in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time. Serves 12

Shish Kabob

Ingredients

Dijon-Rosemary Steak:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh rosemary, stemmed
  • 4 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

  • 1 orange, zested, then juiced, remainder discarded
  • 1 lemon, zested, then juiced, remainder discarded
  • 1 lime, zested, then juiced, remainder discarded
  • 4 cloves garlic, minced
  • 1 tablespoon fresh tarragon leaves
  • 1/4 cup soy sauce
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 1 bay leaf (fresh or dried)
  • 2 tablespoon fresh thyme leaves
  • 1/4 cup finely chopped fresh Italian parsley
  • 1 teaspoon chili pepper flakes
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

  • Bell peppers
  • Onions
  • Cherry tomatoes
  • Mushrooms
  • Italian squash
  • Baby potatoes, boiled until cooked through
  • Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper
  • If using bamboo skewers, soak them in water for 1 hour to retard charring.

Directions

  1. Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  2.  Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  3.  Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
  4.  Cut vegetables into bite-size pieces.
  5.  Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
  6.  Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
  7.  Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
  8.  Recommended beverage: Beer

Corn on the Cob

 Ingredients

  • 8 medium ears sweet corn
  • 1/2 cup butter, softened
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt

Directions

  1. Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread butter mixture over corn.
  2. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut strings and peel back husks. Yield: 8 servings.

 

Sticky Ribs

Ingredients

  • 2 1/4 pound(s) baby back ribs
  • Salt and freshly ground pepper
  • Granulated garlic, for sprinkling
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon(s) whole cloves
  • 1 12-ounce bottle of lager
  • 1 cup(s) ketchup
  • 1 cup(s) peach or apricot jam
  • 3 tablespoon(s) fresh lemon juice

Directions

  1. Preheat the oven to 300 degrees. On a rimmed baking sheet, season the ribs with salt, pepper, and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil, and bake for 2 hours, until the meat is tender.
  2. Strain the pan juices into a saucepan. Whisk in the ketchup, jam, and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.
  3. Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze, and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.

Mixed Berry Spoon Cake

Ingredients

  • 4 pint(s) strawberries (2 pounds), hulled and quartered
  • 2 pint(s) blackberries (12 ounces)
  • 2 pint(s) raspberries (12 ounces)
  • 3/4 cup(s) sugar, for the filling
  • 2 tablespoon(s) cornstarch
  • 1 1/2 cup(s) all-purpose flour
  • 1 cup(s) sugar, for the batter
  • 2 teaspoon(s) finely grated lemon zest
  • 1 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) kosher salt
  • 2 eggs
  • 1/2 cup(s) milk
  • 1 teaspoon(s) pure vanilla extract
  • 1 1/2 stick(s) unsalted butter, melted

Directions

  1. Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
  2. Meanwhile, make the batter: Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.
  3. Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.

Posted by VMPcares.com

Homemade Ice Cream for Kids


Making Homemade Ice Cream

is always a fun summer project for kids

 

Vanilla Ice Cream – Cooks.com

Ingrediants:

  • 1 1/2 cup sugar
  • 6 eggs
  • 2 cans Carnation milk
  • 1 can Eagle Brand sweetened condensed milk
  • 2 tbsp. vanilla

Directions:

  1. Beat eggs
  2. Add sugar
  3. Add Carnation milk, sweetened condense milk and vanilla
  4. Fill freezer with mixture and 2% milk until freezer is 3/4 full

 

Chocolate Ice Cream – FoodNetwork.com

Ingrediants:

  • 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 9 ounces sugar
  • 2 teaspoons pure vanilla extract

Directions:

  1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  3. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

 

Strawberry Ice Cream – AllRecipes.com

Ingredients

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups mashed fresh strawberries
  • 2 drops red food coloring (optional)
 Directions
  1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring.
  2. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer’s directions.

 

Posted by VMPcares.com

“Bad” Foods that are Good for You


Foods that may be considered to be “Bad”, but they may actually help your health!

 

Peanut Butter

  • Con: high in fat and calories
  • Pro: decreases risk of heart disease

 

Avacado

  • Con: high in fat
  • Pro: decreases risk of heart disease

 

Coffee

  • Con: high in caffine
  • Pro: helps prevent diabetes and Parkinson desease

 

Grape Juice

  • Cons: high in sugar
  • Pros: lowers blood pressure, slows bad cholesterol, prefents aging effects of short term memory

 

Potatoes

  • Cons: commonly deap fried
  • Pros: contains Vitamin C, Vitamin B6, copper, potassium and magnesium

 

Eggs

  • Cons: high in fat and cholesterol
  • Pros: reduces risk of Breast Cancer

 

Chocolate

  • Cons: high in sugar, fat and calories
  • Pros: increases blood flow, eases inflammation, decreases build-up of bad cholesterol

Glamour.com

 

– Posted by VMPcares.com

Patriotic Desserts


Red, White and Blue Jello Flag

Ingredients:

Directions:

  1. ADD 1-1/2 cups boiling water to dry berry blue gelatin mix in medium bowl; stir at least 2 minutes until gelatin is dissolved. Dissolve dry red gelatin mix in 1-1/2 cups boiling water in separate bowl. Stir 1-1/2 cups ice cold water into dissolved gelatin in each bowl.
  2. SPRAY 10-cup flag mold with cooking spray; place on baking sheet. Pour red gelatin into mold. Refrigerate 45 minutes until set but not firm (gelatin should stick to finger when touched and should mound). Meanwhile, refrigerate berry blue gelatin in bowl for 45 minutes.
  3. MEANWHILE, stir remaining 1 cup boiling water into dry lemon gelatin mix in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally. Stir in whipped topping with wire whisk. Gently spread over red gelatin in mold. Refrigerate 10 minutes or until set but not firm. Gently spoon thickened berry blue gelatin over lemon gelatin mixture in mold.
  4. REFRIGERATE 4 hours or overnight until firm. Unmold.

 

Star-Spangled Fruit Tart

Ingredients

  • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries

Directions

  • Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
  • In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border.
  • Refrigerate until serving. 

 

Star-Studded Blueberry Pie

Ingredients

  • 4 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter

Directions

  • In a large bowl, combine the blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter; flute edges.
  • Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil; bake 20-25 minutes longer or until set. Cool on a wire rack.
  • From remaining pastry, cut out 15 large stars with a 2-in. cookie cutter and 15 small stars with a 1/2-in. cookie cutter. Place on an ungreased baking sheet. Bake at 350° for 5-10 minutes or until golden brown.
  • Remove to wire racks to cool. Randomly place stars over cooled pie.

 

Berry Cheesecake Pie

 Ingredients

  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup strawberry jelly
  • 1 cup whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Directions

  • Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
  • For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
  • Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
  • In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

 

Uncle Sam’s Crispy Treat Cake 

Ingredients

  • 8 cups miniature marshmallows
  • 1/2 cup butter, cubed
  • 12 cups crisp rice cereal
  • 2-1/2 cups shortening
  • 3 cups confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • 3 jars (7 ounces each) marshmallow creme
  • Red and blue paste food coloring

Directions

  • In a Dutch oven, combine marshmallows and cubed butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan. Form remaining mixture into a 5-in. diameter x 6-1/2-in. tall cylinder; place on waxed paper to cool.
  • For frosting, in a large bowl, beat softened butter until fluffy; beat in confectioners’ sugar and vanilla until smooth. Beat in marshmallow creme until light and fluffy.
  • Unmold cereal mixture from 9-in. pan and place on a cake plate. Place 3 cups frosting in a small bowl; beat in red food coloring until smooth. Frost top and sides of 9-in. cake with 1 cup red frosting.
  • Place 1 cup white frosting in a small bowl; beat in blue food coloring until smooth. Frost bottom 2-1/4 in. of the cylinder with blue frosting. Place cylinder on cake. Frost the rest of the cylinder with red frosting.
  • Cut a small hole in the corner of pastry or plastic bag; insert #48 basketweave tip. Using white frosting, pipe stripes on sides of hat. With a #7 round tip, pipe trim.
  • Using a 1-1/2 in. star cookie cutter, press a row of stars onto hatband. Fill in stars with white frosting using the #7 tip. 

Recipes from Taste of Home

– Posted by VMPcares.com