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Annual Food Issue • November/December 2019 •
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2 | Pocono Family Magazine November/December 2019
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Pocono Living Magazine© & Pocono Family Magazine© 1929 North 5th Street Stroudsburg, PA 18360 570-424-1000 pmags@ptd.net www.poconomagazines.com PUBLISHER/EDITOR Larry R. Sebring larry@poconomagazines.com ACCOUNT REPRESENTATIVES Linda St. John, 570-856-8155 MAGAZINE & WEB DESIGN Smart Blonde Creative Food & Wine Editor Jamie Bowman
PHOTOGRAPHY & ART Veronica Murray Andrei Protsouk David Sandt Lisa Newberry James Chesnick Barbara Hornstra Marlana Holsten Matt Siptroth William McKee Barbara Lewis Linda Zak Nancy Tully Maritza McFaline Vinzon Lee CONTRIBUTING WRITERS Roseanne Bottone Kimberly Blaker Marty Wilson Suzanne McCool John C. Moore Jim Werkheiser
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The information published in this magazine is believed to be accurate, but in some instances, may represent opinion or judgment. The publication’s providers do not guarantee the accuracy or completeness of any information and shall not be held liable for any loss or damage, directly or indirectly, by or from the information.© 2016 Pocono Magazines. All rights reserved. No part of this publication may be copied, reproduced or transmitted in any form or by any means without the expressed written permission of the publisher.
WHAT’S INSID
WHAT’S
INSIDE 10
6 10
12
14
• A Taste of Culture • Fun Ways to Celebrate Fall
PET
• How to Pick A Pet Food
FINANCE
• 5 Life Lessons to Teach Kids
FOOD
20
44
FAMILY
16 20 24 26 30 34 36
• A Full Menu for Fun-Filled Holidays • Add Flavor to Holiday Festivities • Protein-Packed Peanut Butter Breakfast • A Grape Sensation • Sides for Holiday Entertaining • White Hot Chocolate • Keep that Relaxed Summer Vibe
GARDEN
30
40
42
• 9 To-Do's for Home & Yard
HOME
• Creating a Home Oasis
HEALTH 44
• 12 Powerhouse Veggies
COMMUNITY 48
• In & Around the Poconos
November/December 2019 Pocono Family Magazine © | 5
Photo Courtesy of: Shutterstock
Family
6 | Pocono Family Magazine Š November/December 2019
of culture
GI V E YO UR K ID S A TA S T E
FA M I LY M E A LT IM E A D V E R T U R E S By Kimberly Blaker
Teaching kids about different cultures is a great way to defeat stereotypes, break down barriers, and help kids value and respect people who are different from them. So why not give your kids the opportunity to experience the many cultures that make up our diverse planet and country? A fun way to explore our diversity is by trying out foods and mealtime customs of other nationalities and unique American regions. If your kids are picky eaters, don't sweat it. There are yummy foods from every culture kids will love. Try some of the following dishes at local ethnic eateries. If you can't find the cuisine in your area, find recipes online for your whole family to enjoy cooking together.
Middle-Eastern There are many different Arab cuisines. The most popular in America is Lebanese. Hummus and pita bread is a healthy mouth-watering appetizer. If your family has only tried store-bought hummus, they'll be in for a real treat with fresh, authentic hummus. Deliciously seasoned chicken shawarma, which you can order as a dinner or in a pita sandwich, is a favorite Lebanese meal. There are several Lebanese meal customs to keep in mind. First, dress well. Then greet your elders first and wait to be told where to sit. Also, hold your fork in your left hand (knife goes in the right), try all foods at the table, and be prepared to take seconds and thirds at the offering of your host.
Indian The food of India varies somewhat by region, but there are several Indian dishes kids love. Curd rice, a yogurt rice dish of Southern India, is a favorite. Eat it plain or combine it with lentils or a meat dish. Also, nearly everyone loves Tandoori chicken, including kids. A Northern India favorite is mutter paneer, a curry dish made with peas and fried cubed cottage cheese in a tomato sauce. A few meal customs to observe include thoroughly washing your hands before the meal and eating with your hands. Avoid mixing utensils between different dishes. Also, hygiene is essential, so Indians don't dip into shared bowls, share cutlery, or pass food with their fingers. In rural settings, Indians dress comfortably and sit on floor mats.
Native American In the United States, there are 562 Native American tribes, so traditionally, their foods varied depending on region and availability of certain foods. Today, they eat much of the same foods as non-native Americans. But Indian fry bread and Navajo tacos are still quite popular and loved by kids and adults alike. Succotash, another tasty dish, is made with vegetables and flavored with bacon. Mealtime customs vary by region, but traditionally for many tribes there was no set mealtime. Everyone just dipped into 'the eternal cooking meal' when they were hungry.
November/December 2019 Pocono Family Magazine Š | 7
Irish food customs are quite familiar. But keep your fork in your left hand preferably with the tines turned down. Also, keep your elbows off the table, and don't get wild with hand gestures while holding your silverware.
Polish
Photo Courtesy of: Shutterstock
Pierogis are one of the most famous Polish foods with kids. These dumplings are stuffed with potatoes, sausage, or even fruit. Polskie nalesniki, or Polish pancakes, is another tasty dish served a variety of ways including with cheese, meat and vegetables, or fruity quark.
Greek Pita gyros stuffed with chicken or pork, tomatoes, and lettuce are the most popular Greek food. There's also spanakopita, which is a great way to get kids to eat their veggies. These turnovers are stuffed with zucchini. There's also crispy and gooey Tyri saganaki, fried cheese, which everyone loves. To eat like the Greeks, be prepared to adjust your meal schedule. They eat lunch at around 2:00 p.m. and don't eat dinner before 9:00 p.m. Also, eating with your fingers rather than silverware is common, even with meat.
Irish Shepherd's pie is an all-time favorite Irish dish. But don't let 'pie' fool you. It isn't a dessert. Instead, it's a tasty entree of beef or lamb, vegetables, and mashed potatoes. Boxty (potato pancakes) is another Irish food kids love, as well as, leek and potato soup. 8 | Pocono Family Magazine Š November/December 2019
In Poland, don't begin eating until everyone is served and the host says it's time to start, usually with the word 'smacznego.' Your fork goes in your left hand and knife in the right. When you're done eating, your knife and fork should be placed horizontally on your plate, facing left.
Thai Pad Thai is an introductory dish loved by everyone. This sweet and savory noodle dish is made with peanut sauce. Gaeng Daeng (red curry) is another delicious choice. Thai is the hottest (spicy-hot) cuisine you'll find. So request mild for your kids. For dessert, don't miss out on sticky rice served with mango! Thai people typically use a fork and a short spoon for eating, rather than chopsticks. Each person gets a plate of rice. Then all the other dishes on the table are shared among each other and poured over rice. Young kids usually sit on their parents' laps and are spoon-fed rather than sitting in high-chairs.
Spanish Not to be confused with Mexican food, one of the dishes of Spain kids enjoy is paella, which is a rice and meat dish. It can be made with rabbit or squid, which some kids won't be too keen on. But it can also be made with chicken or other seafood. Another yummy entree is empanadas, which are pockets filled with tuna or ham and cheese.
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"A Northern India favorite is mutter paneer, a curry dish made with peas and fried cubed cottage cheese in a tomato sauce." Late dining is also standard in Spain. Plan to eat lunch between 2:00 and 4:00 p.m. and dinner between 9:00 and 11:00 p.m. Also, Spaniards don't eat and run. They sometimes linger for hours enjoying good company and conversation.
Cajun This style of Louisiana cooking is well-known for its shellfish dishes and spice. Jambalaya, made with sausage, shellfish, celery, and rice stew, is one of several favorites. Another is gumbo, made with meat stew, seafood, and okra. In Southern Louisiana, food is relished, and preparation is taken quite seriously. Cooks aren't content to serve mediocre food. So conversation about what you had to eat the night before is common.
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Vietnamese The most famous Vietnamese dish for both kids and adults is Pho. This noodle soup is made with beef or chicken. But it's much more substantive than the chicken soup Americans eat. It's usually served with fresh veggies on the side. Another yummy dish is banh goi. These deep-fried pockets are filled with meat, mushrooms, and other vegetables. The Vietnamese typically eat with chopsticks and a soup spoon. As a sign of respect, a bowl and spoon are handed to the eldest man at the table first. Don't begin eating until everyone is seated and the most elderly man takes his first bite.
About the writer... Kimberly Blaker is a parenting and lifestyle freelance writer. She also writes a blog, The Young Gma's Guide to Parenting at www.theyounggma.com
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Wildlife exhibits and planetarium shows for explorers of all ages! Hoeffner Science & Technology Center Normal Street & Ransberry Avenue East Stroudsburg, PA 18301
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November/December 2019 Pocono Family Magazine ©
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Photo Courtesy of: Shutterstock
10 | Pocono Family Magazine November/December 2019
Fun Ways to Celebrate Fall
I
t’s time to celebrate colorful falling leaves and cooling weather with fun seasonal activities. The good news? You don’t have to travel far from home to get your fall fix. Here are a few ways to get into the spirit of autumn close to home: Photo Courtesy of: Pixabay
Be Crafty DIY decorate your home with seasonal flair, using items found in nature. Welcome guests with a wreath decorated using acorns and berries. Indoors, string a garland made of pinecones to the banister, or hang it from the mantle. Paint mason jars in favorite fall hues -- orange, sienna, black and red -- and then, fill them with candy or flowers in complementary colors to use as a table centerpiece.
Experience Fall Flavors To fully take advantage of this flavor-packed season, be sure to try limited-time fall menus at your favorite local dining spots. For example, at Tropical Smoothie Cafe, a leading national fast-casual cafe, fall menu items feature delicious seasonal twists on classics. The line-up, available through November 19, includes the returning fan favorite -- Pumpkin Pie Smoothie, made with real pumpkin, Ghirardelli white chocolate, cinnamon and non-fat yogurt -- as well as two new menu items. Try the Salted Caramel Smoothie, made with Ghirardelli sea salt
caramel, roasted bananas, dates, non-fat yogurt and cinnamon or the Jerk Chicken Quesadilla, which is freshly prepared with grilled chicken, pineapple salsa, and black beans. For locations and menu details, visit tropicalsmoothiecafe.com.
Get Outdoors With colder weather on the not-too-distant horizon, you’ll want to make the most of the outdoors all season long. From harvest festivals to pumpkin patches, this is the best time of year to celebrate the outdoors and enjoy the crisp air. Check local community listings for free fairs, arts and music festivals and more that abound during autumn, or visit a local farm that gives visitors an opportunity to pick fall produce like apples and pumpkins. Courtesy of: StatePoint
Don’t let fall pass you by without enjoying all the flavor & fun the season has to offer. November/December 2019 Pocono Family Magazine ©
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Pet
There's no doubt that pet owners want the best for their furry friends, including the best pet food to help them grow and fuel a long, healthy life together. But with increased confusion about what's good, bad and just a fad, it's no wonder many pet owners may not feel completely confident that the food they are feeding is healthy and safe. Finding a pet food that will meet all of a pet's nutritional needs while taking into consideration key factors like his or her life stage, lifestyle, and activity level is critical to health and longevity. Just as critical is having confidence that the people making a pet food are experts in formulating and manufacturing high-quality and safe foods based on proven research and backed by science.
NARROW THE FIELD Before starting a search for the right pet food or evaluating new options in the aisle, consider narrowing in on a few 12 | Pocono Family Magazine Š November/December 2019
Photo Courtesy of: Pixabay
How (and why) to pick a pet food that's backed by science brands and researching the companies that are making the food to better understand their credentials. Visiting a company's website or calling them directly and asking questions can provide good insight into the standards of quality, care and research that go into the products they make. Getting insight from your pet's veterinarian will also help you choose companies that he or she trusts and help you identify which specific diets are best for your pet's nutritional needs.
HERE ARE THE 4 THINGS TO LOOK FOR: ď‚Ť Formulated by professional nutritionists -
Formulating pet food requires expertise and scientists who know how different nutrients work together to meet a pet's total nutritional needs. It's important to select a pet food formulated by a dedicated team of nutritionists who understand the physiology of pets and how to fuel their bodies.
'Whole bowl' formulation vs. focused on the first
few ingredients - Good nutrition for pets is all about nutrients, so focusing on ingredients won't tell the whole story and can become a distraction for well-meaning pet owners. A nutritionist formulates pet food by creating a comprehensive nutrient profile to provide the pet with every vitamin, mineral and nutrient he needs to thrive and then finding ingredient combinations to meet the profile. Each ingredient plays an important role in the overall diet by delivering key nutrients a pet needs. Some pet owners make the mistake of choosing a pet food recipe based on their own food choices, prioritizing foods with ingredients they eat (or don't eat). Although often well-intentioned, the simple fact is pets don't need to eat like their human companions and, instead, benefit from a consistent complete and balanced diet. Finding a pet food brand that is transparent about what each ingredient contributes to a recipe at a nutrient level can help pet owners stay focused on the true nutritional needs of their pets.
Validated with feeding trials - One key confirmation
of the nutritional value of a pet food is for trained scientists to feed the food and observe how it contributes to a pet's overall health. Feeding studies help scientists understand how food is digested, metabolized and contributes to the pet's health, and may be required for a company to make claims about specific nutritional benefits or outcomes. Ultimately, it is in the best interest of pets and pet owners to understand how a pet food performs to confirm it is nutritious and safe.
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Peer-reviewed, published research - Pet food
companies that invest in and employ scientists who are actively conducting and publishing peer-reviewed research add further credibility. These experts may be involved in some of the latest research that will impact pet care in the future to help pets live longer, healthier lives. This also indicates they are tuned into the research coming out of renowned academic institutions and organizations. Making sure a pet is getting safe, healthy and complete nutrition can feel like an ongoing quest at times, especially when there are more choices and opinions than ever, often from sources leading with trends and lacking scientific expertise. When in doubt, consult your veterinarian to better understand the specific needs of your pet. Courtesy of Brand Point
November/December 2019 Pocono Family Magazine © | 13
Photo Courtesy of: Shutterstock
Finance
As our children head back to school, do you know how much of their classroom time will be devoted to learning about money?
LIFE LESSONS THAT CAN HELP TEACH
KIDS ABOUT MONEY 14 | Pocono Family Magazine Š November/December 2019
Unfortunately, the answer to this question is generally "not much." Only 19 states require high school students to take a course in personal finance, so most kids are missing out on this important part of their education. The good news? As parents, we can introduce our children not only to the practical realities of managing a checking account and sticking to a budget, but also to bigger financial concepts like saving for a goal and investing for the future.
Here are common life experiences I think parents can use to get their kids to pay attention to some important financial concepts.
Photo courtesy of: Family Features
Getting an allowance - Want your kids to make good money choices? Give them some money of their own to manage. An allowance is a good first step. Set expectations right from the start. For example, you may want to tie at least part of their allowance to chores, which can give them a taste of responsibility as well as an understanding of what it's like to work and be rewarded. What do you expect your kids to pay for with their own money? Help them come up with a budget to handle their expenses - and don't bail them out if they fall short. The amount and frequency of an allowance will change as your kids get older, but the main thing is to let them manage and make their own mistakes.
Saving for a big purchase - Whether your child wants a bike or a laptop, having a savings goal brings the concepts of trade-offs, delayed gratification and compound interest home. Start by creating a time frame and savings plan for the purchase. Help your child track spending and identify opportunities to save. An online savings calculator can be a great motivator - as can offering to match a portion of your child's saving. This would also be a good time to help your child open a savings account and become familiar with the concept of compound interest. As kids get older and their savings goals get loftier - say a car or a big trip - there are other financial lessons that go beyond savings. There's researching and comparison shopping, possibly financing, and handling associated expenses. That takes not only saving for the purchase, but ongoing budgeting and money management. A monthly budget planner is an excellent tool to help your teen put the numbers together, even if you're doing it as a joint venture. First job - If you haven't done so already, now's the time to help your teen open and manage a checking account and perhaps even a credit or debit card. To reinforce saving, encourage setting up an automatic deposit from a checking to a savings account. Plus, as your teen has more savings, you could suggest opening a brokerage account (custodial if under 18) or even an IRA if they
have earned income, and introduce some basic investing concepts. An IRA can be a great way to reinforce the importance of saving for retirement, and a first paycheck is a great introduction to taxes. Going to college - If your kids are college bound, hopefully you've involved them in saving toward this major goal. But there's more to college costs than tuition. Sit down together and talk about living expenses, books, food, transportation, personal care, insurance - all the things they may have taken for granted so far. Be clear on what you'll pay for and what you expect your college student to cover, then create a budget together. Make sure your student has a checking account, and knows how to properly use a debit card or a credit card to handle expenses. If you haven't had the credit card talk yet, now's the time to get into the details from interest to late fees to credit reports. Be sure to stress the pitfalls of misuse, which could really come back to haunt them later in life. Moving out - Hopefully, the lessons learned so far will help your kids with this major transition, but they probably still need your guidance on the financial realities of living on their own. Understanding how to balance essential expenses and nice-to-haves, car and renters insurance, an emergency fund, staying on top of debt (especially student loans) - if your kids haven't been interested in these things before, they certainly should be now.
Share your own life lessons Share your personal financial lessons - where you've succeeded and where you've failed. Then let them have their own successes and failures. That may be the most effective life lesson of all. Have a personal finance question? Email askcarrie@schwab. com. Carrie cannot respond to questions directly, but your topic may be considered for a future article. For Schwab account questions and general inquiries, contact Schwab. For more information visit Schwab MoneyWise. ď Ž Courtesy of Brand Point By Carrie Schwab-Pomerantz November/December 2019 Pocono Family Magazine Š | 15
Food
Photo Courtesy of: Family Features
A Full Menu for Fun -Filled Holiday Festivities
When holiday gatherings turn into all-day events, having meals ready from morning to night becomes an important part of seasonal hosting. Starting with breakfast through the main course followed by a savory dessert, a full day of celebration calls for a variety of dishes. To help keep your crowd fueled for a wide range of activities, consider these recipes for Hot Cocoa Pancakes to get your morning started, Browned Butter Smashed Potatoes with Butternut Squash to pair with a holiday ham and Black Forest Cake to end the festivities on a high note. Find more holiday recipe inspiration at Culinary.net.
16 | Pocono Family Magazine Š November/December 2019
With so many activities scheduled and places to be during the holidays, starting the morning with a filling breakfast can help set your family on the path to enjoyable moments with loved ones. These Hot Cocoa Pancakes require little time in the kitchen, leaving you more time to spend with the family before hitting the road or working on decorations for seasonal gatherings. Made with Aunt Jemima pancake mix, containing no artificial coloring or flavors, this recipe makes it simple to put breakfast on the table quickly while still achieving a meal full of flavor.
Hot Cocoa Pancakes Photo Courtesy of: Family Features
Prep time: 10 minutes Cook time: 2 minutes per pancake Yield: 12 pancakes (3 per serving)
• 2 tablespoons unsweetened cocoa powder • 1 1/2 tablespoons sugar • 1 cup 2% or non-fat milk • 1 teaspoon vanilla extract • 2cups Aunt Jemima Original Complete
or Buttermilk Complete Pancake & Waffle Mix • 1/4 cup water • marshmallow spread (optional) • chocolate syrup (optional) • Aunt Jemima Syrup (optional) Heat skillet over medium-low heat or electric griddle to 375 F. In microwave-safe bowl, mix cocoa powder, sugar, milk and vanilla until well combined. Heat in microwave 30 seconds, or until warm. Stir again to ensure mixture is combined. Combine cocoa mixture, pancake mix and water. Stir until large lumps disappear (do not beat or overmix). If batter is too thick, add additional 1-2 tablespoons water. Pour slightly less than 1/4 cup batter onto lightly greased skillet or griddle. Cook 90 seconds, or until bubbles appear on surface. Turn and cook additional 30 seconds. Repeat with remaining batter. Top pancakes with marshmallow spread and drizzle chocolate syrup, or top with syrup.
Party-Perfect Potatoes Almost every holiday meal calls for side dishes to complement the main course, and as one of the most versatile base ingredients available, potatoes often provide home chefs with a multitude of options. Served mashed, fried, scalloped, sliced, diced, boiled, roasted or just about any style inbetween, potatoes are ideal for matching with the centerpiece of your family meal. These Browned Butter Smashed Potatoes with Butternut Squash call for Wisconsin yellow-flesh potatoes to achieve a dense, creamy texture with their justbuttered appearance.
November/December 2019 Pocono Family Magazine ©
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Browned Butter Smashed Potatoes with Butternut Squash Prep time: 25 minutes Cook time: 15 minutes
• 1 pound (3 medium) Wisconsin •
yellow-flesh potatoes, cut into 3/4-inch chunks 1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks water
• • 1 teaspoon salt, plus additional, to taste, divided
• 3 tablespoons butter, divided • 8-10 fresh (2-3-inch) sage leaves, stacked • •
and cut into 1/4-inch strips 1/2 cup 1% milk freshly ground black pepper, to taste
In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes. In small saucepan over medium heat, mix 2 tablespoons butter and sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Using hand masher, roughly mash to create chunky mixture. Over low heat, gently mix in remaining butter and milk. Season with salt and pepper, to taste. Spoon into serving bowl and drizzle with brown butter and sage.
Tart cherries and whipped cream are combined with Domino Golden Sugar - a less processed option which is made from pure cane sugar and works cup-for-cup just like white sugar, but with a golden color and distinct hint of molasses flavor for a contrasting profile to put a spin on a seasonal classic.
Black Forest Cake
Servings: 8
Cherry Filling: • 1/2 cup Domino Golden Sugar • 1 tablespoon cornstarch • 1/2 cup water or unsweetened
• •
cherry juice 2 cups fresh or frozen pitted tart (Montmorency) cherries 2 tablespoons cherry brandy (optional)
Cake:
Stabilized Whipped Cream: • 1 teaspoon unflavored gelatin • 2 tablespoons cold water • 2 cups (1 pint) heavy whipping cream • 2 tablespoons Domino Golden Sugar • chocolate curls or shavings, for garnish (optional)
• 1 2/3 cups all-purpose flour • 2/3 cup cocoa powder • 1 1/2 teaspoons baking soda • 1 teaspoon salt • 1/2 cup butter, softened • 1 1/2 cups Domino Golden Sugar • 2 eggs • 1 teaspoon vanilla • 1 1/2 cups buttermilk
Courtesy of Family Features
To make cherry filling: In medium saucepot, whisk sugar and cornstarch with water or juice then bring to boil over medium heat. Stir in cherries and cherry brandy, if desired, and boil 2-3 minutes, stirring, until sauce is thick and translucent. Drain cherries from sauce and set both aside.
Serving Breakfast & Lunch
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To make cake layers: Heat oven to 350 F. Line bottoms of three 8-inch round cake pans with parchment paper. Grease and flour bottoms and sides. In medium bowl, sift flour, cocoa powder, baking soda and salt. In mixing bowl, cream butter and sugar 2 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Stir in flour mixture and buttermilk. Pour batter evenly among cake pans and bake 20-22 minutes, or until toothpick inserted in center comes out clean. Cool and remove layers from pans. To make stabilized whipped cream: In small pan or microwaveable bowl, combine gelatin and cold water; allow gelatin to bloom. Heat until gelatin melts and dissolves; set aside.
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In chilled bowl, whip cream with chilled beaters until soft peaks form. Add sugar and gelatin; beat until stiff. Prick tops of two bottom layers with fork and brush cherry filling over layers. Sandwich bottom layers with a 1/4-inchthick spread of stabilized whipped cream. Sandwich second and top layer with same whipped cream. Spread remaining whipped cream over top layer and sides. Garnish with shaved chocolate, if desired, and decorate with any remaining whipped cream. November/December 2019 Pocono Family Magazine ©
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20 | Pocono Family Magazine © November/December 2019
Photo Courtesy of: Family Features
ROASTED GARLIC- WHIPPED FETA CROSTINI
ADD FLAVOR TO HOLIDAY FESTIVITIES Snacks, small bites and savory treats to feed a crowd
T
he holiday season brings gatherings, get-togethers and parties of all kinds, meaning dishes that can feed a crowd are all too important for successful entertaining. From appetizers to snacks to desserts, recipes that come together quickly mean more moments with loved ones. For example, these dairy-fueled recipes from Milk Means More pack plenty of festive flavor for feeding family and friends without keeping you cooped up in the kitchen. Appetizers and snacks such as Holiday Baked Brie, Roasted Garlic-Whipped Feta Crostini and Cheese Buds help hold over hungry guests until the main course is served, while Peppermint Shortbread Cookies make for a perfect way to cap off the night. Find more recipes for holiday gatherings at milkmeansmore.org. Recipe courtesy of Liz Della Croce of "The Lemon Bowl" on behalf of Milk Means More Prep time: 10 minutes Cook time: 10 minutes Servings: 16
• 1 bulb garlic (about 12 cloves) • 4 tablespoons olive oil, divided • 1 teaspoon salt, divided • 1 teaspoon pepper, divided
• 32 slices baguette • 8 ounces feta cheese • 1/2 cup whole milk • 2 tablespoons lemon juice • 1/2 cup pomegranate seeds • 1/4 cup parsley, minced Heat oven to 400 F. Slice garlic bulb in half, exposing garlic heads; place in center of large piece of foil. Drizzle each half with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on middle rack until golden brown, about 10 minutes; set aside. Place feta cheese, milk, lemon juice, remaining salt and remaining pepper in high-speed food processor. Once garlic finishes roasting, add garlic cloves to food processor. Pulse until whipped and creamy, adding more milk as needed to reach desired consistency. Adjust seasonings, to taste, if necessary. To serve, spread each crostini with whipped feta and sprinkle with pomegranate seeds and minced parsley.
November/December 2019 Pocono Family Magazine © | 21
Photo Courtesy of: Family Features
HOLIDAY BAKED BRIE
Recipe courtesy of Lori Yates of "Foxes Love Lemons" on behalf of Milk Means More
Season with salt and pepper; remove from heat.
Prep time: 10 minutes Cook time: 14 minutes Servings: 8
Place brie on parchment-lined rimmed baking pan; drizzle with honey. Transfer to oven and bake 5-7 minutes, or until inside of cheese is softened but outside remains intact.
• 2 tablespoons unsalted butter • 8 ounces button mushrooms, sliced • kosher salt • ground black pepper • 1 brie round (8 ounces) • 3 tablespoons honey • 1/4 cup pomegranate arils • 1/4 cup shelled pistachios • crackers or toasted bread, for serving
Transfer brie to serving platter; top with pomegranate arils, pistachios and mushrooms. Serve with crackers or bread.
Heat oven to 350 F. In large skillet, heat butter over medium-high heat. Add mushrooms; cook 8-10 minutes, or until deep golden brown, stirring frequently. 22 | Pocono Family Magazine © November/December 2019
CHEESE BUDS Recipe courtesy of Sheila Johnson of "Eat 2 Gather" on behalf of Milk Means More Prep time: 15 minutes Cook time: 15 minutes, plus 1 hour chill time Servings: 12
• 1 cup cake flour or all-purpose flour • 1 cup grated extra-sharp white cheddar cheese • 1/2 cup unsalted butter, cold and cut into chunks • 1 teaspoon coarse sea salt • 1/8 teaspoon cayenne pepper • 40 pecan halves • 1 egg white, whisked with 1 teaspoon cold water • smoked paprika Heat oven to 350 F. Line baking sheet with parchment paper. Add flour, cheese, butter chunks, salt and cayenne pepper to food processor. Process until ingredients form into ball, about 1 minute. Remove dough from food processor, wrap with plastic wrap and press into flat round. Place in refrigerator 1 hour. Dust counter with flour and roll out dough to 1/4-inch thick. Using 1-inch round cookie cutter, cut out rounds and place on parchment paper-lined baking sheets. Place one pecan on top of each round. Using pastry brush, lightly paint each cracker with egg wash. Sprinkle with smoked paprika. Bake 12-15 minutes, or until buds just start to brown around bottom edges.
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THE MOUNTAINS FOR THE HOLIDAYS. Celebrate the holidays surrounded by great company and even better cuisine in the Pocono Mountains. From romantic dinners by candlelight to farm-to-table experiences, our local chefs are serving up something for every palate. Visit PoconoMountains.com to see all of our mouth-watering dining options and make your reservation.
Remove from oven to cooling rack. Store in airtight container up to 1 week or freeze 1 month. Note: Cheese buds can be made plain without pecans, or pecans can be chopped and sprinkled on after egg wash and smoked paprika
November/December 2019 Pocono Family Magazine © | 23
Protein-Packed Peanut
Butter Breakfast Peanut Butter Breakfast Bread Pudding w/ Maple Peanut Sauce
24 | Pocono Family Magazine Š November/December 2019
Recipes that are both nutritious and flavorful can help bring your loved ones together at the family table. Power up your family meals with proteinpacked dishes like Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce. Find the full recipe at Culinary.net. Recipe courtesy of the Georgia Peanut Commission Prep time: 20 minutes Cook time: 35-40 minutes Servings: 4 • • • • • • • •
Butter 2/3 cup creamy peanut butter, divided 2 eggs 1/2 cup granulated sugar 2/3 cup milk 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon salt 4 cups cubed brioche or challah bread, cut into 3/4-inch cubes • 2/3 cup pure maple syrup • 1/3 cup crushed peanuts • powdered sugar, for garnish Heat oven to 350 F. Butter four 4-ounce ramekins.
In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar. Courtesy of Family Features
Photo Courtesy of: Family Features
In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
A Grape Sensation
Photo Courtesy of: Family Features
DELICIOUS SEASONAL DISHES FOR A HAPPY HOLIDAY
26 | Pocono Family Magazine © November/December 2019
B
y incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies. For example, California grapes are abundant throughout the holiday season and add taste and visual appeal to dishes of all kinds, such as Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d' Oeuvres, Grapes in RosÈ Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. Plus, they're an easy, fresh, healthy snack to keep on-hand for hungry guests waiting for the meal. With their natural beauty, grapes can also be used to create tablescapes and centerpieces for festive holiday settings. Find more holiday recipe inspiration at grapesfromcalifornia.com.
Seared Salmon with Spinach and Grapes Servings: 4 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon dried thyme 1/2 teaspoon pepper 4 salmon steaks or fillets (6 ounces each) 2 teaspoons honey 3 teaspoons olive oil, divided 1 large bunch spinach, washed and stemmed 1 clove garlic, minced 2 cups red California seedless grapes, halved 1/2 cup dry red wine Heat oven to 325 F. In small bowl, combine salt, mustard, thyme and pepper. Drizzle salmon fillets with honey and sprinkle with seasoning. Reserve any remaining seasoning. In nonstick skillet or saute pan, heat 2 teaspoons olive oil. Brown both sides of salmon fillets over medium-high heat, about 4 minutes per side.
In baking dish, toss spinach and garlic with remaining olive oil. Place browned salmon on bed of spinach, cover loosely with aluminum foil and bake 8-10 minutes, or until salmon is just cooked through. In skillet used to brown salmon, over medium-high heat saute grapes 1 minute. Add wine, bring to boil and reduce quantity by half. Season sauce to taste with remaining herb mixture. Serve salmon on wilted spinach topped with grape and wine sauce. Nutritional information per serving: 449 calories; 36 g protein; 20 g carbohydrates; 23 g fat; 45% calories from fat; 4.3 g saturated fat; 9% calories from saturated fat; 100 mg cholesterol; 730 mg sodium; 1,120 mg potassium; 1.6 g fiber.
Grape Caprese Salad Hors d 'Oeuvres Servings: 24
Extra-virgin olive oil high-quality, aged balsamic vinegar freshly ground black pepper 24 decorative bamboo skewers 24 red seedless California grapes 24 fresh basil leaves 24 small, fresh mozzarella balls sea salt
On serving plate or platter, drizzle olive oil and balsamic vinegar, as desired. Sprinkle with pepper. To assemble skewers: On each skewer, add one red grape, one small basil leaf and one ball fresh mozzarella. Lay skewers on serving platter and sprinkle with dash of sea salt. Nutritional information per serving: 44 calories; 2.5 g protein; 1 g carbohydrates; 3 g fat; 64% calories from fat; 11 mg cholesterol; 20 mg sodium; .07 g fiber.
November/December 2019 Pocono Family Magazine © | 27
Photos Courtesy of: Family Features
Grapes in Rose Wine Sauce Servings: 4
1 1/2 cups rosé wine 1/2 cup sugar 1/2 vanilla bean, split 1 pinch salt 3 cups halved red, green or black California grapes
In large skillet, bring wine, sugar, vanilla bean and salt to boil, stirring until sugar has dissolved. Stir in grapes and let cool. Serving suggestion: Pour warm grapes over creme fraiche or vanilla ice cream. Nutritional information per serving: 250 calories; 0 g protein; 49 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 55 mg sodium; 1 g fiber.
Wild Rice Stuffing with Grapes and Hazelnuts Servings: 12
28 | Pocono Family Magazine © November/December 2019
2 cans (28 fluid ounces total) low-sodium chicken broth 1 cup wild rice 4 slices bacon, diced 1 tablespoon butter, unsalted 1 large onion, diced 2 stalks celery, diced 1 1/2 cups button mushrooms, sliced 2 cloves fresh garlic, minced 1 teaspoon fresh thyme, minced 1/4 teaspoon salt 1/4 teaspoon black pepper, ground 1/4 cup fresh parsley, chopped 1 cup hazelnuts, toasted and coarsely chopped 2 cups California seedless grapes, picked from stem and rinsed
Courtesy of Family Feature
In heavy saucepan, bring chicken broth to boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer 1 hour until rice is tender and has popped open. In frying pan over medium heat, cook bacon until almost crisp, about 8-10 minutes. Add butter to bacon pan then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat 5-7 minutes until onions are translucent.
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Remove from heat and fold in parsley, hazelnuts and grapes. Add rice with any remaining liquid to frying pan and toss well to combine. Nutritional information per serving: 166 calories; 5.4 g protein; 21 g carbohydrates; 8 g fat; 40% calories from fat; 1.4 g saturated fat; 8% calories from saturated fat; 5 mg cholesterol; 126 mg sodium; 2.6 g fiber.
5 Tips for Healthier Holidays With filling meals and tempting desserts at every corner, it can be difficult to keep nutrition in mind during the holidays. However, these simple tricks can help keep you stay on track, while still enjoying the best that the season has to offer.
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Eat a healthy snack, like grapes with hummus and crackers, before parties to avoid arriving hungry.
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Bring fresh fruit to potlucks and holiday parties for a crowd-pleasing, healthy offering. Alternate high-calorie beverages with water. Create a party platter that assembles an array of healthy nibbles, such as fresh grapes, nuts, sliced veggies with a healthy dip, seasoned popcorn and olives. Practice portion control to avoid overindulging despite the bounty of homemade dishes from loved ones.
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November/December 2019 Pocono Family Magazine © | 29
Holiday Sides for
Entertaining
The holiday season means it's time for gathering family and friends for food and celebration. To make the process easier, incorporate recipes that can feed a crowd without lots of exotic, hard-to-find ingredients or long, laborious prep and cook times. These recipes for Hearty Roasted Winter Vegetables featuring Aunt Nellie's Whole Pickled Beets and Caprese Bean and Salami Salad with READ 3 Bean Salad, for example, are ideal side dishes for holiday gatherings with enough to go 'round for everyone at the table. Plus, if you're heading to a holiday potluck, they're perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses. Plus, the Caprese Bean and Salami Salad can also stand in as an appetizer. Find more holiday recipes at auntnellies. com and READsalads.com.
30 | Pocono Family Magazine Š November/December 2019
Photo Courtesy of: Family Features
November/December 2019 Pocono Family Magazine Š | 31
the
Hearty Roasted
Winter
Dressing Room pretty clothing
Vegetables
Prep time: 10 minutes
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1 jar (16 ounces) Aunt Nellie's Whole Pickled Beets, drained 1 small red onion, cut into 12 wedges 2 cups baby portobello mushrooms, cleaned and stems trimmed 2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks 3 tablespoons olive oil 1 clove garlic, finely chopped 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 1/4 teaspoon salt, plus additional, to taste (optional) 1/8 teaspoon pepper, plus additional, to taste (optional) 2 cups Brussels sprouts, ends trimmed and scored with cross-cut
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Heat oven to 400 F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
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Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once. Adjust salt and pepper, to taste, if desired.
570-421-2977 Adjusting to the Flow of Health 32 | Pocono Family Magazine © November/December 2019
Courtesy of Family Feature
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Photo Courtesy of: Family Features
SHOP LOCAL .
Caprese Bean &
Salami Salad Recipe courtesy of "The Reluctant Entertainer" Prep time: 25 minutes Servings: 16
5 cans (15 ounces each) READ 3 Bean Salad (3 cans drained, 2 cans undrained) 1 pint grape tomatoes, halved 1 pound small marinated mozzarella balls, drained 3/4 cup (1 ounce) fresh basil, chopped 8 ounces dried salami, sliced salt, to taste pepper, to taste 2 whole-wheat baguettes (13 ounces each), sliced
In large bowl, stir together bean salad, tomatoes and mozzarella balls.
It’s not just a day of shopping here in the Pocono Mountains—it’s an experience. Wander our historic streets. Explore our art galleries. Find unique local goods. And stop for a bite at one of our top-rated neighborhood restaurants along the way. Discover all of our shopping and sights now at PoconoMountains.com.
Before serving, add basil and salami. Add salt and pepper, to taste. Stir to combine. Serve on large platter surrounded by baguette slices. November/December 2019 Pocono Family Magazine © | 33
White HOT CHOCOLATE
When it's cold outside, start up the fireplace, get your favorite slippers on, wrap up in a warm blanket and snuggle on the couch with this delicious White Hot Chocolate. Find more recipes at Culinary.net. 3 cups Half & Half 2/3 cup white chocolate baking pieces 1 3 inch cinnamon stick 1/8 tsp ground nutmeg 1 tsp vanilla 1/4 tsp almond extract Ground Cinnamon (optional) Whipped Cream (optional)
In a medium saucepan combine 1/4 of the half & half, white chocolate baking pieces, cinnamon stick and nutmeg. Stir over low to medium heat until white chocolate is melted.
Add remaining half & half. Stir and cook until heated through. Remove from heat. Discard cinnamon stick. Add in vanilla and almond extract. Stir until mixed through.
Photo Courtesy of: Family Features
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Recipe adapted from Better Homes and Gardens Cookbook. Courtesy of Family Feature
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November/December 2019 Pocono Family Magazine © | 35
how to keep that relaxed
summer vibe going year round
Photo Courtesy of: Brand Point
W
hen summer sadly comes to an end and fall comes around, there's no reason to give up everything that makes the season so enjoyable. Hang on to that summer vibe by extending some of the best of those warm-weather pleasures with your family and friends. Whether you're hosting a large party for friends or just having a simple dinner with your loved ones, all it takes is a little inspiration and creativity to experience the joys of summer all year long.
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P&S GARAGE Servicing the Poconos since 1975
Scott Dreisbach owner
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9080 Franklin Hill Road East Stroudsburg, Pa www.psgaragepa.com November/December 2019 Pocono Family Magazine © | 37
Photo Courtesy of: Pixabay
Tangy Lemon Pepper Shrimp Pasta Seafood is not just for summer Bring back memories of that happy beach vacation by indulging in some of your favorite seafood dishes. There are plenty of great frozen seafood options available that make cooking easier than ever by lending a helping hand at mealtime.
Instructions:
1. Prepare shrimp scampi in a skillet according to package
directions and keep shrimp warm.
2.
For example, here's how you can bring the delicious flavor of shrimp scampi to the table in just 35 minutes.
Cook pasta according to package directions, until noodles are al dente or soft. Drain noodles when done and return them to pot.
Ingredients:
3. Defrost broccoli in microwave according to package
1 12-ounce package of SeaPak Shrimp Scampi, cooked according to package 1/2 pound of angel hair pasta, dry 1 package of frozen broccoli 1 teaspoon lemon pepper 2 tablespoons Dijon mustard 1/2 cup dry white wine
38 | Pocono Family Magazine © November/December September/October 2019 2019
directions. Drain broccoli and add to shrimp in the skillet.
4. In small bowl, whisk lemon pepper, Dijon mustard and wine. Pour mixture over the shrimp and broccoli. Stir well and simmer for 3 to 4 minutes.
5.
Toss shrimp and broccoli with the cooked pasta and serve.
Courtesy of Brand Point
Let fresh flowers bring summer indoors Whether you grow flowers in your own backyard, or you get them from a florist, nothing makes a home seem brighter and happier than a vase or two full of colorful, fragrant flower arrangements. Use vibrant, fresh flowers as your dining table centerpiece or to perk up any room that needs a summery lift.
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Even as the days get shorter and the sun sets earlier, you can still make your rooms look sunshiny by switching out some of your neutral throw pillows, area rugs, pictures or other decorative items for more-brightly colored options. Choose things featuring summery hues and patterns that will make you feel happier just by looking at them. A few new touches in each room can do a lot to boost your mood.
Declare a Hawaiian Shirt Day Get family and friends back into a summertime frame of mind by inviting everyone to dress up in their most colorful and festive tropical shirts. Start setting the tone by mixing up some fruity beverages and serving any of your favorite seafood dishes. Check out some delicious and easy seafood recipes at seapak.com/recipes. Finish up the feast with a light and fresh dessert of tropical fruits such as pineapple or mangoes - they make for the perfect sweet treat. Take the party up a notch by outfitting everyone with leis and cranking up the surf rock or reggae tunes, to keep the crowd in that carefree summer attitude.
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November/December 2019 Pocono Family Magazine © | 39
Photo Courtesy of: Brand Point
Outdoor
Scarves. Pumpkin spice lattes. Leaves crunching underfoot. Sweater season is moving in fast, which means it's time to start transitioning to fall maintenance to make sure your home and yard are ready for winter. The following are 10 things you can do to prepare for the cold and wet weather ahead.
9 TO-DOS for home & yard winterization
1. Interseed your lawn
2. Winterize your irrigation system
If the ground in your area freezes down to the depth of your irrigation pipes during the winter, be sure to shut off the water to the system and drain the pipes before the first freeze.
A summer of heavy use can take its toll on even the healthiest of lawns. If your turf has some thin or bare patches, fall is the ideal time to reseed. A turf specialist at a garden shop or university extension office can help you choose the right kind of seed for your local conditions. After spreading the seed, water lightly and frequently (if it doesn't rain) to keep the soil slightly damp until the seed germinates.
3. Lower your mower blades
For those who live in the warmer, Southern regions of the U.S., interseeding with cool season grass seed can help you enjoy a lush green lawn year-round. Speak with a local landscaper or your university extension office to determine the best timing, seed and process for interseeding with cool season grasses as warm season lawns turn dormant.
Don't leave your lawn buried under a thick layer of leaves. If you don't want to rake, try mulch mowing - chopping the leaves up into small pieces allows them to decompose more quickly, so that they fertilize the grass instead of suffocating it. You may need to mow more frequently to keep up with the falling leaves, even if the grass itself isn't growing quickly.
40 | Pocono Family Magazine Š November/December 2019
For the last few mowings in the fall (and the first few in the spring), set your lawn mower blades at the lowest recommended height for your type of turf. You no longer need the height of the grass to shade the soil and keep it cool, and minimizing the amount of moisture that's trapped by the grass can help prevent fungal disease.
4. Remove the leaves
5. Clean up your yard
Any object that sits on your grass all winter can create a dead spot. To protect your lawn, remove toys, furniture and other items from the grass. Be sure to cover or store anything that's not designed to be out in the rain or snow indoors.
6. Prep your equipment for spring lawn care
In addition to seeding, another great way to get a jumpstart on spring is to give your lawn mower a tune-up. By sharpening the blades before you put it away for the winter, it will be ready to get back to work when the grass starts growing again in the spring.
7. Check your roof, gutters and downspouts
Leaks can lead to costly water damage, so check for potential trouble spots now, before the winter storms start. Look for broken shingles and damaged flashing around vents, chimneys and skylights; clean the leaves out of your gutters; and add extensions to your downspouts if the water runs less than three feet away from the foundation of the house.
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8. Check your doors and windows for leaks
Eliminating air leaks around doors and window frames is one of the most effective ways to lower your heating bills. Caulk and replace weather stripping where needed to prevent cold air (and potentially water) from entering. Don't forget to make sure the seal between the garage door and the ground is tight as well.
9. Service your heating system
Before you turn your heating system on for the winter, have it cleaned and inspected by a professional. Regular preventive maintenance will keep it running safely and efficiently and make sure minor issues are resolved before they become major problems.
Ken’s Auto Service Center Quality Repair
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Spending a bit of time in the fall to prepare your home and yard will allow you to enjoy the winter months with peace of mind. What's more, the effort you invest in the health of your lawn now can pay dividends in the spring by jumpstarting your turf's growth and minimizing weeds. Have you completed everything on the list? It must be time to curl up with a good book, a hot beverage and relax! Courtesy of Brand Point
November/December 2019 Pocono Family Magazine © | 41
Photo Courtesy of: Family Features
Home
T
ransforming your bathroom into a personal home spa allows you to come home to a relaxing environment every day. By making space and removing clutter, along with adding decorative touches, you can achieve a stylish spa-like atmosphere in the comfort of your own home.
"achieve a stylish spa-like atmosphere in the comfort of your own home."
42 | Pocono Family Magazine Š november/December 2019
Whether you enjoy the understated, nature-inspired colors or the calming atmosphere, a spa-like bathroom can be beautiful, welcoming and relaxing. Escape the ordinary with these cabinetry ideas from the experts at Wellborn Cabinet.
Creating a Spa
Float your vanity
Oasis
When it's time to retreat, a spa-like bathroom promises sanctuary in its design. Floating vanities mount directly to the wall, providing more floor space and creating a streamlined look. By mounting the vanity to a wall, the space is broadened, naturally making the bathroom look and feel larger while also allowing the homeowners to customize the height. Although the aesthetic benefits often come at the cost of limited under-sink storage space, this potential pitfall can be overcome with a customizable U-shaped drawer option designed to fit around the sink plumbing in your bath, allowing you to use all that under-counter space.
Clever, concealed storage Style and functionality combine in bath cabinets and vanities designed to create your own private retreat where your space is serenely ordered and uncluttered. Common amongst spa-like bathroom styling is a clutter-free space, and in doing so, everything is hidden behind the cabinet doors, making storage solutions vital. To get the spa-like bathroom look, consider adding organizational solutions like a tiered spice rack, sliding shelves and vanity appliance pullouts from Wellborn Cabinet. A tiered spice rack keeps your cabinets organized and makes your morning routine easier. Sliding shelves can make your mornings less hectic with a gentle pull that Courtesy of Family Features
brings bath essentials right to you. Conveniently store hairstyling tools in one location without compromising design or space with a vanity appliance pullout.
Incorporate ample lighting Design with relaxation in mind; the calm, warmer naturalcolor tones and ambient lighting help lend a relaxing vibe. Cabinet lighting adds depth, dimension and visual interest to a bathroom. An ideal lighting design goes beyond a centralized ceiling fixture and includes multiple layers of light. Lighting in the bathroom is essential; illumination for everyday tasks can make your bath appear larger, add warmth and set the right mood. It may also be designed to tuck cleanly inside and under cabinets to provide wellplaced light without visible fixtures or distracting wires.
Infuse natural elements Nature can be infused into the design by playing on textures with metals, earthy color tones, the graining in the cabinetry and the addition of a subtle waterfall separating the hisand-her vanity to provide a relaxing retreat. For example, Wellborn Cabinet's Biscotti Cherry and Terra Oak embossed melamine show off the wood-graining to highlight the natural aspects of the wood. For more bathroom remodeling ideas, visit wellborn.com. November/December 2019 Pocono Family Magazine Š | 43
Health
12 Powerhouse Veggies
By Kimberly Blaker
TO INCORPORATE INTO YOUR FAMILY'S DIET AND YUMMY, EASY WAYS TO DO IT
We know how vital veggies are to ours and kids' health, whether we like them or not. But not all vegetables are created equal. Each one has a unique combination of nutrients and benefits – some, in particular, though, are a powerhouse source of nutrition. If you or your kids aren't vegetable fans, that's all the more reason to try a wider variety. There's bound to be a couple of veggies your family will dig if they're prepared just right. If those vegetables happen to be some of these all-stars, it's all the better. 44 | Pocono Family Magazine Š November/December 2019
Photo Courtesy of: Shutterstock
November/December 2019 Pocono Family Magazine Š | 45
BUTTERNUT SQUASH
This winter squash is loaded with vitamin A, in fact, four times the recommended daily allowance (RDA). It also contains double the RDA of vitamin C and packs more potassium than a banana. To turn your family into butternut squash fans, first, cut it in half, and remove all the seeds. Then fill a glass baking dish about 3/4" high with water, place the pieces of squash with the skin facing up, and bake at 400 degrees for one hour. Allow the squash to cool enough to handle it, then scoop all the squash out of the peel, and top it with butter. If that doesn't suffice, try adding a touch of brown sugar.
KALE
This dark green leaf packs a whopping 684% of the RDA of vitamin K, and well over the RDA of both vitamins A and B6. If your family likes salad, add a mix of kale to the lettuce. If you're not salad eaters, kale makes a great addition to smoothies.
SWEET POTATOES
Vitamins A, B5 and B6, riboflavin, thiamin, niacin, and carotenoids are their nutritional makeup. The good news is, Thanksgiving isn't the only time of year you can eat them. Sweet potatoes make yummy french fries, which can even be baked rather than fried. Just look for one of oodles of baked sweet potato fry recipes out there.
PEAS
These contain a long list of nutrients. Of particular note, peas are very high in vitamins B1, C, and K, manganese, copper, phosphorus, and folate. Fortunately, peas are one vegetable most kids and adults will eat. Add peas to a variety of soups, stews, and casseroles. Another tasty option is to add them to macaroni and cheese. 46 | Pocono Family Magazine Š November/December 2019
Bell peppers
Red, orange, yellow, or green bell peppers are nutritious whatever the color. All are high in vitamin C, with red bell peppers containing 169% of the RDA. Also, bell peppers are high in vitamin A and carry a good dose of other nutrients as well. Do your kids live by the motto, "everything tastes better with ranch?" If so, try bell pepper slices for dipping. Bell peppers are also great on pizza and sauteed to top hot sandwiches.
Brussels sprouts
This veggie is noted for its Vitamins K and C. But brussels sprouts provide numerous other nutrients in decent amounts as well. Still, you may be wondering how to get your kids to acquire a taste for Brussels sprouts. If they're not big vegetable eaters, it may be a challenge. But try what one mom, Monica Kass Rogers, did as she revealed in, "How I Got My Kid to Eat Brussels Sprouts." Cut them in half, then stir-fry them in sesame oil with other vegetables. Another trick she recommends is to roast them with olive oil and salt. If kids can learn to love them, so can you.
Asparagus
Folic acid is what asparagus is especially noted for because it contains 60% of the RDA. But asparagus also includes a healthy amount of vitamins K and C, as well as several other essential nutrients. Grilled asparagus is a tasty side. Before grilling, brush the asparagus lightly with olive oil then add salt and pepper. Place the spears on the grill for 10 minutes, turn them, then give them a few more minutes until they're lightly blackened.
Spinach
Now here's an impressive number. Spinach contains 987% of the RDA of vitamin K. Spinach is also an excellent source of vitamin A, manganese, folate, magnesium, iron, copper, and several other nutrients.
You can add spinach to both smoothies and pizza. Spinach quiche and spinach pie are also dishes many kids love.
Broccoli
Here's another vegetable that's a rich source of vitamin K packing 245% of the RDA. Broccoli also exceeds the RDA for vitamin C and is an excellent source of chromium, folate, and fiber. Mix broccoli into most any cheesy dish, and it's easy to gobble up. Broccoli cheese soup, broccoli smothered in cheese, and other cheesy pasta dishes with broccoli added are good options.
Avocado
Although not a powerhouse of any particular vitamin or mineral, avocado still carries an adequate amount. But particularly notable is that avocado is an excellent source of polyunsaturated and monounsaturated fat, which are the healthy fats. So it's an excellent replacement for unhealthy fats. Guacamole is an all-time favorite. Avocado is also yummy mixed with egg salad or a tossed salad.
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Pumpkin (canned)
This is an outstanding source of vitamin A, containing 2 ½ times the RDA, not to mention a fair amount of a host of other vitamins and minerals. Numerous desserts can be made from pumpkin. So the next time you're in the mood to bake, make something with a little added nutritional value. Try making pumpkin pie, bread, cookies, or cheesecake.
• Assistance with Tasks of Daily Living • Delicious Home-Cooked Meals • Extensive Entertainment, Social & Wellness Programs • Medication Management • Family Atmosphere • A Scenic, Country Setting
1026 Scenic Dr, Kunkletown, PA 18058 Route 534 at the Village of Jonas www.getzpersonalcare.com • (570) 629.1334
Scallions
Also known as spring onions, these pack 172% of the RDA of vitamin K. They're also known for their antioxidants and are a good source of vitamin A. Scallions can be grilled just like asparagus. Brush them with oil, add salt and pepper, then toss them on the grill until they're lightly browned. If that doesn't work for your kids, try wrapping them in bacon.
November/December 2019 Pocono Family Magazine © | 47
Photo courtesy of Linda Zak
Community
In & Around the Poconos Ecozone Discovery Room!
Pocono Environmental Education Center Sat. Nov 16th, 1:00-4:00 PM
Climb into a bald eagle’s nest, crawl into a bat cave, explore a beaver lodge, and dig in a fossil pit! Explore this indoor discovery room and enjoy hands-on exhibits on natural history, sustainability and the local environment. No registration required. $2 per person. peec.org
Wellness Workshop
Kettle Creek Environmental Education Center Sat. Nov. 16th 10:00 - 11:30 AM
Germs and stress have nothin’ on you this holiday season! Join ua 10am for a Wellness Workshop to learn how to
48 | Pocono Family Magazine © November/December 2019
support your body naturally through the use of essential
oils. Make rollers & sprays to incorporate into your daily wellness routine and sail through the season merrily.
Cost: $10 includes materials. Preregistration is required. mcconservation.org
Game Dinner
Pocono Environmental Education Center Sat. Nov 16th, 6:00-8:00 PM
Enjoy the bounty of the season at PEEC’s 9th annual
game dinner! This dinner features local game and seasonal harvests. Bring your friends & family to enjoy this cozy
evening. Call early to guarantee a seat. Reception – 5pm Main Building. $35/person. peec.org
NPOS Walk #36: Brodhead Canyon Glen to Glen Trail East with local naturalist Don Miller Pocono Heritage Land Trust
Sun. Nov 17th, 1:00-4:30 PM
Shawnee General Store Since 1859
In the heart of Shawnee on the Delaware! (570) 421-0956 542 River Road, Shawnee-on-Delaware, PA
This guided PHLT Walk is on the former New York and
Susquehanna railroad bed trail along the Brodhead Creek at the base of Godfrey's Ridge on the Monroe County Brodhead Creek Canyon Open Space Tract. For more
information and to register: www.phlt.org/events.html
Guided Interpretive Hike
Pocono Environmental Education Center Sun. Nov 17th, 10:00 AM - 12:00 PM
Take a hike with one of our knowledgeable staff and learn a little bit more about our forests. We never know what
exactly we’ll find out there, so don’t be afraid to ask plenty
of questions along the way. Free for PEEC Members/ $5 for Non-PEEC Members. peec.org
Holiday Bows and Boughs
Pocono Environmental Education Center Sun. Dec 1st, 1:00 - 4:00 PM
Create your own holiday decorations using natural
materials! We provide evergreen boughs and materials for
you to make wreaths, swags, and table decor. Come join us as we introduce making swags from hangers. You can also bring your own supplies and decorations – we’ll bring the music, drinks, and snacks! Preregistration is required for this program. $20 per wreath. peec.org
Vacation Nature Camp: Wild Wayfarers Pocono Environmental Education Center Mon. Dec. 2st, 9:00 AM - 4:00 PM
Come take a walk in the wilds as we create our own hiking sticks and take an adventure out into the Delaware Water Gap! Grades 1-5. $40 per child. peec.org
733 Main Street Stroudsburg, PA Cupcake Shop & Nostalgic Candy
Exciting “How-to” Culinary Classes
570-730-4944 ldiemer@ptd.net www.Kitchen-Chemistry.com
November/December 2019 Pocono Family Magazine © | 49 March/April 2019
Owl Walk led by Darryl and Jackie Speicher of Pocono Avian Research Center Pocono Heritage Land Trust Fri. December 6th, 7:00 PM
Just because the sun is set, it is no reason to go indoors.
This is the time for owling, and we are excited to lead this hike in search of the nights most fearsome predator, the
Great Horned Owl. We will also call out to the other elusive critters including the barred owl and the screech owl. www.phlt.org/events.html
NYC Holi"DAY" Bus Trip 2019 The Friendly Community Center
Sat. December 6th, 9:15 AM – 9 PM Pop into the city for a show, holiday shopping, tasty food or to see the sites and leave the driving up to The FCC.
The bus will drop you at 8th Avenue -51st & 54th Street
for easy access to all your favorite NYC locations. Leave Mountainhome Untied Methodist Church (6680 PA-191,
Cresco, PA 18326) at 9:15 AM, arrive in NYC by 11:00 AM Depart at 7 PM to return home by 9 PM
Cost: $38 includes transportation and bus driver gratuity Last Date to purchase tickets: Monday, November 22nd
This trip is open to the public and children 6 years of age and older. www.thefriendlycommunitycenter.org
29th Annual Old Time Christmas William H. Clark Funeral Home, Inc. The Caring Professionals
1003 Main Street, Stroudsburg, PA 18360 570-421-9000 | www.wmhclarkfuneralhome.com Gary A. Raish, Supervisor
Located in Eagle Valley Mall, East Stroudsburg (at the intersection of Rtes. 447 & 209) Behind PNC Bank
Phone: 570-420-1101 Fax: 570-420-1201 50 | Pocono Family Magazine © November/December 2019
Quiet Valley Living Historical Farm Sat. & Sun. December 7th and 8th, 3 PM - 7 PM Sat. & Sun. December 14th and 15th, 3 PM - 7 PM Christmas celebrations center on the traditions of our families and our heritage. Begin a new tradition with your family this year with a visit to Quiet Valley Living Historical Farm. From the softly glowing lantern light of the 19th century farm to complimentary hot chocolate and cookies. Enjoy a “Victorian family” preparing for an 1890s holiday and the live barnyard Nativity, listen to the story of an early 1800s farm life experience, sing along with the schoolhouse
carolers, shiver in anticipation as the PA German folk character, the Belschnikel, comes calling in the farmhouse’s cellar kitchen, and finish your visit at a holiday gift shop abounding with hand crafted treasures for sale.
Art Opening: Photo Contest
Pocono Family M A G A Z I N E
Subscriptions Available
Kettle Creek Environmental Education Center Sat. December 7th, 11:00 AM - 1:00 PM
Enjoy the entrants in our Monroe County Natural Resources Photo Contest. Winners will be revealed and the top 12 photos will be available on a 2020 calendar. Proceeds
from calendar sales will benefit environmental education programs at Kettle Creek. Exhibit runs through January 31st, 2020. mcconservation.org
DIY Birdfeeders
Pocono Environmental Education Center
Having difficulty finding your copy of Pocono Family Magazine?
Sat. Dec. 7th, 10:00 AM - 12:00 PM
We know... They go fast! So, we offer subscriptions for $29.95 - six issues (one year).
Spend the morning putting together your own unique and
custom bird feeder from a variety of recycled materials just in time for winter. We’ll provide everything you need, but you are welcome to bring your own supplies. $5. peec.org
Winter Ecology Hike
Pocono Environmental Education Center Sun. Dec. 8th, 10:00 AM - 12:00 PM
Learn how different plants and animals survive the winter. Join us on a hike and experience PEEC in the wintertime.
A great way to stay in touch with the Poconos. Cut out and mail the form along with your check for $29.95 to:
Pocono Family Magazine
All ages welcome. $5. peec.org
NPOS Walk #37: Tannersville Cranberry Bog Boardwalk Walk with local naturalist Don Miller Pocono Heritage Land Trust
1929 North Fifth Street, Stroudsburg, PA 18360 Name: Address:
Sun. December 15, 1:00-4:30 PM This guided PHLT walk is on The Nature Conservancy's Indian Ridge Trail and the floating boardwalk trail to the Cranberry Creek observation platform. For more
information and to register: www.phlt.org/events.html
City: State: Phone: Email:
Zip:
PARTING SHOT Photo taken by James Chesnick
November/December 2019 Pocono Family Magazine Š | 53
Theatre Year Round in the Poconos
SHAWNEE ON THE DELAWARE, PA
• Miracle on 34th Street
Nov 8, 2019 - Dec 22, 2019
• A Christmas Wizard of Oz
Nov 15, 2019 - Dec 21, 2019
• The Nutcracker Ballet
Nov 30, 2019 - Dec 20, 2019
• Hollydaze Kidz Kabaret 2019 Dec 11 & 12, 2019
• Christmas Kast Memberz Kidz Kabaret Dec 19, 2019
• Messiah Sing In Dec 21, 2019
(570) 421-5093 www.theshawneeplayhouse.com
Pocono Art & Design The Pocono’s best artists & designers helping you build your business!
• Logos • Business Cards • Print Ads • Brochures • Websites • & More New Business Starter Kits from $495 Business Growth Kits from $695 Credit Terms Available
Barrett Paradise Friendly Library Cresco, PA 570-595-7171 www.barrettlibrary.org
Pocono Mountain Public Library Tobyhanna, PA 570-894-8860 www.poconomountpl.org
Clymer Library Pocono Pines, PA 570-646-0826 www.clymerlibrary.org
Western Pocono Community Library Brodheadsville, PA 570-992-7934 www.wpcl.lib.pa.us
Eastern Monroe Public Library Branches Hughes Library (main branch) Stroudsburg, PA 570-421-0800 www.monroepl.org Pocono Township Branch Tannersville, PA 570-629-5858 Smithfield Branch Marshalls Creek, PA 570-223-1881 Bookmobile 570-421-0880 x49
54 | Pocono Family Magazine © November/December 2019
You know your business better than anyone else... we know how to market it! 1929 North Fifth Street, Stroudsburg, PA 18360 570-424-1000 Visa / Mastercard
November/December 2019 Pocono Family Magazine Š | 55
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