Thursday, January 30, 2014

Braces Friendly Recipe: Week 45- Super Bowl Week

Hi everyone! We hope you have all had a great week so far. We know lots of you are getting ready for the Big Game on Sunday. Here are a few braces friendly recipes you can use for the festivities! 

You can see the original recipes posted here and here.

Game Day Pot Roast Quesadillas


1 (3 to 3 1/2 pound) boneless beef chuck shoulder pot
    roast or bottom round rump roast *
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 package gordita-style flour tortillas
1 cup cilantro, finely chopped
Creamy Horseradish Sauce:
1 1/2 teaspoons Dijon-style mustard
1 1/2 teaspoons horseradish
1/3 cup mayonnaise


  1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 4 1/2 to 5 1/2 quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork-tender.
  2. In a bowl, whisk mayonnaise, Dijon-style mustard and horseradish. Cover and refrigerate until needed for serving.
  3. Remove beef; cool slightly. Shred beef with two forks. Remove cooking liquid and solids from slow cooker, reserving 1/2 cup cooking liquid. Place shredded beef and reserved liquid in slow cooker and set on LOW to keep warm while serving.
  4. Heat tortillas in a low-temperature oven and arrange on a warmed platter. Serve buffet style for guests to build-their-own quesadillas by piling shredded beef on tortillas and garnishing with creamy horseradish sauce and chopped cilantro. Add salsa, sliced green onions and shredded cheese to the table and let people top their own!
*Chef's Tip
In a crunch for time? Substitute in a fully-cooked pot roast that is available in your local grocer's fresh meat case. Simply microwave the pot roast as instructed on package, shred and follow the rest of the directions above!

Football Cookies


1 roll (16.5 ounces) Pillsbury Create 'n Bake refrigerated sugar cookies
1 container (1 pound) chocolate creamy ready-to-spread frosting
White decorating gel

  1. Heat oven to 350 degrees F. Freeze dough 30 minutes.
  2. Cut dough into 1/4-inch slices. With floured fingers, shape each dough slice to form football. On ungreased cookie sheets, place slices 2 inches apart.
  3. Bake 7 to 11 minutes or until set and golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. Spread frosting over cookies. With white decorating gel, draw laces on each football.

If you test out our recipes, take a picture and share it with us on Facebook!

Wednesday, January 15, 2014

Braces Friendly Recipe: Week 44

Hi everyone! We hope you all had a great winter break, and are getting back into the swing of things. We want to wish all of the students who are taking their mid-terms this week the best of luck! This week's recipe is quick and easy one for all of you who are super busy. 

See the original recipe posted here.

Taco Twist Soup


3 cups Garden Vegetable Broth
3 cups Fat Free & Lower Sodium Beef Broth
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
1 can black beans, rinsed and drained
1 can diced tomatoes, undrained
1 1/2 cups picante sauce
1 cup uncooked spiral pasta
1 small green pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded low-fat cheddar cheese
3 tablespoons reduced fat sour cream
  1. Sauté onion and garlic in oil in a large saucepan until tender.
  2. Add broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally.
  3. Serve with cheese and sour cream.

We hope everyone enjoys this week's recipe. Don't forget to Like us on Facebook, and Follow us on Twitter

Tuesday, December 24, 2013

Holiday Series- Week 2

We hope everyone is enjoying their Winter Break, and are excited for the holidays, because we sure are. Our office has been painted for the holidays.

This week we are bringing you two holiday recipes that are great for breakfast or brunch!

You can see the original recipes here and here.

Cinnabon Clone


1 cup warm milk (110 degrees F/45 degrees C)
 2 eggs, room temperature
 1/3 cup margarine, melted
 4 1/2 cups bread flour
 1 teaspoon salt
 1/2 cup white sugar
 2 1/2 teaspoons bread machine yeast
 1 cup brown sugar, packed
 2 1/2 tablespoons ground cinnamon
 1/3 cup butter, softened
 1 (3 ounce) package cream cheese, softened
 1/4 cup butter, softened
 1 1/2 cups confectioners' sugar
 1/2 teaspoon vanilla extract
 1/8 teaspoon salt


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cinnamon Pumpkin Waffles


1 cup whole wheat flour
 1/4 cup wheat germ
 1/3 cup white sugar
 1 teaspoon ground cinnamon
 1 teaspoon pumpkin pie spice
 1/2 teaspoon ground nutmeg
 1/2 teaspoon salt
 1 tablespoon baking powder
 3/4 cup milk
 1/2 cup pumpkin puree
 2 tablespoons melted butter
 2 tablespoons olive oil
 1/2 cup unsweetened applesauce
 1 egg
 1 egg white


Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.

Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture.

Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.

We wish you all a very Happy Holiday, and hope you enjoy this week's recipes!

Thursday, December 12, 2013

Braces Friendly Recipe: Holiday Series- Week 1

While everyone is getting ready for Winter Break, and the Holiday Season we know you are probably looking for some new Holiday recipes that are braces friendly. This is the first week in a three week series of braces friendly Holiday themed recipes. We hope you all enjoy!

You can find the original recipe here.

Big Soft Ginger Cookies


 2 1/4 cups all-purpose flour
 2 teaspoons ground ginger
 1 teaspoon baking soda
 3/4 teaspoon ground cinnamon
 1/2 teaspoon ground cloves
 1/4 teaspoon salt
 3/4 cup margarine, softened
 1 cup white sugar
 1 egg
 1 tablespoon water
 1/4 cup molasses
 2 tablespoons white sugar


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

We hope you all enjoy this recipe! If you have a recipe you'd like to see on our blog, email Januari at

Wednesday, November 27, 2013

Braces Friendly Recipe: Thanksgiving Edition

Thanksgiving is only a day away, and everyone here at the office is so excited! Take a look at our awesome Thanksgiving window paintings.

This week our recipe is a Thanksgiving favorite, and is super easy to make. Even the kids can help with this one. 

Honey Orange Cranberry Sauce


1 cup orange juice
1/2 cup honey
Zest of 4 oranges
1 12 ounce package of cranberries


1. Over medium heat, dissolve the honey in the orange juice.
2. Zest the oranges directly into the mixture.
3. Add cranberries and cook, uncovered, until most of the cranberries have popped and the sauce has thickened quite a bit (it'll continue to thicken as it cools). It takes about 10-15 minutes. You don't even have to stir the berries.
4. Pour sauce into an airtight container and store in the refrigerator for up to a week.

We hope you enjoy the recipe, and have a very Happy Thanksgiving.

Thursday, November 14, 2013

Braces Friendly Recipe: Week 42

Happy Thursday everyone! We hope you are having a great week so far. We know everyone is getting ready for Thanksgiving since it is only a few weeks away. This week's recipe is a great one to get you in the mood for Thanksgiving food.

You can view the original recipe here.

Pumpkin Spice Bread


2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves


Heat oven to 350.

2 In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.

Beat until well mixed.

Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.

Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Grease two 9 x 5 inch loaf pans and dust with flour.

Evenly divide the batter between the two pans.

Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.

Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

10 Slice and serve plain, buttered, or with cream cheese.

Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

If anyone has a special Holiday recipe that they'd like to see featured on our blog, email Januari at

Thursday, November 7, 2013

Braces Friendly Recipe: Week 41

Hi Everyone! We hope everyone has had a great week so far. This week's recipe is just the trick for coffee and chocolate lovers.

This week's recipe can be found in Pamela and Brenda Waterman's "The Braces Cookbook", (pg 73).

Mocha Swirl Brownies

 1 large (20-23 oz) package brownie mix
 As called for in mix: eggs, oil, water
 1 (8 oz) package cream cheese, softened
 1/3 cup sugar
 1 egg
 1 1/2 teaspoons instant coffee granules
 1 teaspoon vanilla

Preheat oven to 350 degrees. Bake for 35 to 38 minutes.

In a large bowl, stir together the brownie mix according to the package directions. Grease a 9'X13" pan and pour in the brownie batter. Set pan aside.

In a small bowl, with an electric mixer, combine the cream cheese, sugar, 1 egg, coffee granules, and vanilla. Beat until thoroughly mixed, though bits of cream cheese will still show. Spoon the topping onto the unbaked brownie batter. Use a knife to swirl the topping over and partly into the brownie batter, just so you see a nice half-mixed effect.

Bake at 350 degrees for 35 to 38 minute, so the topping is thoroughly set. Makes 2 dozen.

If you have a recipe that you'd like to see on our blog, email Januari at