Ingredients:

1 jar marshmallow fluff

8-ounces cream cheese softened to room temperature

2 Tbsp. frozen orange juice concentrate, thawed

Fruit for dipping: strawberries, grapes, pineapple, apples, assorted berries, melon

Directions:

Spoon marshmallow fluff into a large microwave-safe bowl, and microwave for 15 seconds. Whisk in softened cream cheese and orange juice concentrate, until very smooth. Chill for several hours or overnight. Serve with fresh fruit.

Substitution Options:

• For gluten-free, use one tub of gluten-free marshmallow fluff (7 oz.), and 8-ounces of 1/3 less-fat cream cheese softened to room temperature.
• You can change the flavor of this dip. Instead of orange juice, use the juice from a jar of maraschino cherries.
• You can substitute any Greek flavored yogurt for the cream cheese.

For more information on Moraine Park, visit morainepark.edu

It’s no secret that our Moraine Park culinary instructors have some delicious recipes up their sleeves. Lucky for you, they are willing to share a few!

Give this delicious salmon recipe a try the next time you fire up your grill!

Grilled Salmon with Strawberry Jalapeno Salsa

Continue reading

Two Moraine Park culinary students, Cherie Becker and Gabrielle Linke, donated their time and talents to help the Shepherd of the Hills Dinner Auction in February.

The theme was Game Show Gala, and Cherie and Gabrielle used their culinary skills to make three decorative cakes. Two of them were a Wheel of Fortune theme and one was a massive Tiramisu cake decorated with Hollywood Squares.

These were beautiful, hand-created desserts, that also tasted delicious!

The cakes were used in a fundraising activity that challenged fundraising by table groups. The table that collected the most money got their first choice at a cake. The cakes created by Cheri and Gabrielle were the first three taken and overall the cake fundraising activity made almost $2,600!

Thank you to Cheri and Gabrielle for donating their time and talent, and representing Moraine Park at this community fundraiser!

For more information on Moraine Park, visit morainepark.edu.

Moraine Park Technical College’s 2018 Retirement and Service Recognition event on Wednesday, April 11, honored retirees and those who reached service anniversaries during the 2017-18 academic year.

“These individuals have been an essential part in the success of  Moraine Park. They have benefited our organization and the communities that we serve,” said Bonnie Baerwald, president of Moraine Park. “This year we had 97 combined years of service from our retirees and 337 combined years from our staff members that received service recognition awards.”

In all, 8 retirees and 21 staff members were recognized. Retirees included: Chuck Brendel of Sheboygan, associate dean of economic and workforce development; Kenneth Carnahan of Fond du Lac, anatomy and physiology instructor; Lori Erber of Beaver Dam, computer lab software application specialist; Michael Fatla of Plymouth, director of enterprise systems; Sandy Fisher of Fond du Lac, graphic production specialist; Margaret Spieth of West Bend, instructional designer; Fran Stoffel of West Bend, housekeeper; Christine Wagner of Chilton; student support specialist.

Staff members recognized for years of service included Bonnie Baerwald of Fond du Lac, 25 years; Marcia Arndt of Slinger, Lisa Pollard of Fond du Lac, and Edward Meltz of Kewaskum, 20 years.

Moraine Park also recognized 17 employees for service to the College at the 5-, 10-, 15- and 20-year levels.

To learn more about Moraine Park, visit morainepark.edu.

Continue reading

Moraine Park alumnus, Mike Wetzel, is best known as the ‘man behind the scenes’ for many of Fond du Lac’s premier events. As the sous chef for Agnesian HealthCare, his unique and high caliber dishes and appetizers have become recognizable across the city.

Just how did he get where he is today?

Continue reading

What do making Cheese, creating Artisan Breads, and delicious Italian Pastas and Sauces all have in common?  These fun one-day personal enrichment classes are all taught by our talented Susan Horvath, Culinary Instructor, at Moraine Park.
Continue reading

Not all gingerbread houses are created equal.

Most anyone with young children can attest to that. You start out confident. And hopeful. On the box of the gingerbread kit you picked up from the grocery store is an image of perfectly-placed sprinkles and perfectly-placed gummy bears on an all-too-perfectly built gingerbread house – the blueprint for your impending tasty masterpiece.

Soon, your fumbling with roll-away peppermints, drooping globs of frosting and broken candy canes. The kids have eaten all the gummy bears. The east wall of your gingerbread cave … umm …  house is caving in. That same image of candy perfection on the box now taunts you, whispering “better luck next year.”
Continue reading

One of the perks of working down the hall from a top notch culinary learning facility could be seen as taking one for the team. Truly though, it’s your lucky dining dream come true. You’re asked to sample a fabulous array of tasty bites–from savory comfort food to haute cuisine–and it all makes your soggy bag lunch hide in shame at the back of the fridge.
Continue reading