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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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!

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

Ingredients:

 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

Directions:

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 januari@dunayortho.com.

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

Ingredients:

1 cup orange juice

1/2 cup honey

Zest of 4 oranges

1 12 ounce package of cranberries

Directions:

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.

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

Ingredients:

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

Directions:

1 Heat oven to 350.

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

3 Beat until well mixed.

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

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

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

7 Evenly divide the batter between the two pans.

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

9 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 januari@dunayortho.com.

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

Ingredients:

-Base:

 1 large (20-23 oz) package brownie mix

 As called for in mix: eggs, oil, water

-Topping:

 1 (8 oz) package cream cheese, softened

 1/3 cup sugar

 1 egg

 1 1/2 teaspoons instant coffee granules

 1 teaspoon vanilla

Directions:

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 januari@dunayortho.com.

Halloween Themed-Braces Friendly Recipe: Week 40

Halloween is right around the corner, and we are getting ready here at the office. This week we have two recipes that will be a delightful treat!

Pizza Pot Pies

       Ingredients:

1     pound lean ground beef or Italian sausage

1/2

cup chopped onion

1/2

cup chopped green bell pepper

1

can (8 ounces) pizza sauce

1

can (4 ounces) sliced fresh mushrooms

1

cup shredded mozzarella cheese (4 ounces)

1

cup Original Bisquick® mix

1/4

cup very hot water

Directions:

Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles.

Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.

Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

Jack Skellington Cupcakes

Ingredients:Batch of chocolate cupcakes

White buttercream frosting

2 toothpicks

Tube of black decorator's icing

Directions:

Frost the cupcakes.

For each cupcake, use the tip of a toothpick to lightly etch the outline of two large Jack Skellington eyes in the frosting.

Slowly pipe black decorator's icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.

Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing spooky touch, randomly top the mouth with a bunch of short icing barbs.

Find the original recipes here and here.

If you have a recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 39

Happy Autumn Everyone! We hope you are all enjoying the cooler weather we've been having. This week we are bringing you a couple of great recipes that will come in handy with the cold front that's making its way into the Valley over the next few days.

Potato Leek Soup

Ingredients:

• 2 tablespoon(s) olive oil
• 3 medium leeks, cut into 1/4-inch slices
• 2 medium onions, roughly chopped
• 2 carrots, roughly chopped
• 2 stalk(s) celery, sliced
• 2 clove(s) garlic, sliced
• 2 quart(s) chicken broth
• 1 pound(s) white potatoes, peeled and cut into 1/4-inch pieces
• Salt
• Freshly ground pepper

Directions:

1. In a large skillet over high heat, heat oil. Add leeks, onions, carrots, celery, and garlic and stir to combine. Partially cover skillet, reduce heat to medium, and cook until carrots are tender, about 10 minutes.
2. Meanwhile, in a large pot over high heat, heat broth until boiling. Add potatoes and vegetables and stir to combine. Return to a boil; then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and season with salt and pepper.

You can see the original recipe here.

Classic Biscuits

Ingredients:

2 cups Gold Medal® all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening, butter or margarine

3/4 cup milk

 

Directions:

• 1 Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• 2 Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• 3 On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• 4 Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• 5 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

You can see the original recipe here.

We hope you enjoy these recipes at home! If you have a recipe you'd like to see on our blog, or have photos of something you've made inspired by our recipes, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 38

Hi everyone! We hope you are all having a great week! School is in session and Fall is right around the corner, so we thought we'd bring you a few Autumn inspired recipes this week.

Creamy Corn and Potato Chowder

Ingredients:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels
• 1 large all-purpose potato, peeled and diced
• 1/2 to 3/4 teaspoon salt, to taste
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• Black pepper, to taste
• Fresh dill or parsley for garnish, chopped

Directions:

1. Melt the butter in a large saucepan or medium soup pot.
2. Stir in the onion and celery.
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
6. In a small bowl, whisk together the cream and flour.
7. Stir the mixture into the soup with the pepper.
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
9. Serve hot, garnished with herbs.

You can see the original recipe here.

Country Apple Dumplings

Ingredients:

• 2 large granny smith apples, peeled and cored
• 2 (10 oz) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 12 oz Mountain Dew

Directions:

1. Preheat oven to 350 degrees F. Grease 9X13 inch pan.
2. Cut each apple into 8 wedges and set aside. Separate crescent rolls into triangles. Roll each wedge in crescent roll starting at the smallest edge. Pinch to seal and set in baking dish.
3. Melt butter in small sauce pan and stir in cinnamon sugar. Pour over dumplings. Pour Mountain Dew over dumplings. 
4. Bake for 35 to 45 minutes in preheated oven., or until golden brown. 

You can see the original recipe here.

We hope you enjoy this week's recipes. If you have recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com, or message us on our Facebook page.

Braces Friendly Recipe: Week 37 Back to School Edition

Hello Everyone! We hope you are all enjoying the last week of summer vacation. With school starting on Monday, I thought an easy Crock Pot recipe would be helpful to busy moms.


Go here to see the original posting. (http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html)

Chicken Stuffing Casserole 

4 to 6 boneless chicken breasts

1 small box stovetop stuffing for chicken

1 (10 oz) package frozen chopped broccoli

1 can broccoli cheese soup 

1/2 cup chicken broth

Lightly butter bottom of crock pot, and place chicken on bottom.

Mix together remaining ingredients, place on top of chicken, and cook on LOW for 6-7 hours.

If you have a recipe you'd like to see featured, email Januari at januari@dunayortho.com.

4 to 6 boneless skinless chicken breasts 1 small box Stove Top Stuffing for chicken 1 (10 ounce) package frozen chopped broccoli, thawed 1 can broccoli with cheese soup 1/2 cup chicken broth Lightly butter a 3 1/2-quart crock pot and place chicken on the bottom. Mix together the remaining ingredients, and place on top of chicken. Cover and cook on LOW for 6 to 7 hours. - See more at: http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html#sthash.ILg2qtaA.dpuf
Read more at http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html#lg6gr8rws0cEQZMt.99

4 to 6 boneless skinless chicken breasts 1 small box Stove Top Stuffing for chicken 1 (10 ounce) package frozen chopped broccoli, thawed 1 can broccoli with cheese soup 1/2 cup chicken broth Lightly butter a 3 1/2-quart crock pot and place chicken on the bottom. Mix together the remaining ingredients, and place on top of chicken. Cover and cook on LOW for 6 to 7 hours. - See more at: http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html#sthash.ILg2qtaA.dpuf
Read more at http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html#lg6gr8rws0cEQZMt.99

Braces Friendly Recipe: Week 36

Hi everyone! We hope everyone is having a great week so far. As the summer is quickly coming to a end, and the new school year is quickly approaching, every one's lives are getting very busy. Which is why we chose this particular recipe for this week. It is a personal recipe of Januari's and it is a crowd pleaser.  

Meat and Four Cheese Lasagna

Ingredients:

1 box no boil lasagna noodles

1 jar marinara sauce (or other favorite red sauce)

1 cup hot water (to add to sauce)

1 16 oz package part skim ricotta cheese

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

1/2 cup grated Parmesan cheese

dash of milk (will be added to cheese mixture)

1 lb ground turkey or lean beef

seasonings: salt, pepper, garlic powder, onion powder, dried basil, dried parsley, and dried thyme- all to personal taste. Can omit any seasoning for personal preference or allergy. 

Directions:

1. Preheat oven to 350 degrees.

2. In saucepan cook ground turkey or beef thoroughly. Season with salt, pepper, garlic powder, and onion powder while cooking. Once cooked through, add jar of marinara and cup of hot water. Heat until boiling.

3. While sauce is heating, in a medium-large bowl mix ricotta, 1 cup mozzarella, 1/2 cup shredded Parmesan, and 1/2 grated Parmesan. Add a dash or two of milk to help combine mixture. Add garlic powder, onion powder, parsley, thyme, and basil to taste. 

4. Once sauce is brought to a boil, turn off flame. In a 13" x 9" glass or ceramic casserole dish ladle enough sauce to cover bottom of dish. Add a layer of no boil lasagna noodles (usually 3 across depending on brand). Do not over lap noodles. Spoon cheese mixture onto noodles and spread evenly. Continue to add sauce, noodles, and cheese mixture until gone. The last layer on top should be sauce. 

5. Sprinkle remaining cup of shredded mozzarella and shredded Parmesan on top of lasagna. Tent with aluminum foil. Bake for 45 minutes. Remove foil, and bake an additional 15 minutes to brown the cheese. Allow to rest on counter for 5 minutes before serving. 

The lasagna can be prepared ahead of time and stored in the refrigerator for up to 24 hours.

(Best if served with garlic bread.)

Garlic Bread

Ingredients:

1 loaf french bread from grocery store

1 stick salted butter softened (not melted)

garlic powder and parsley to taste

grated Parmesan cheese

Directions:

1. Cut french bread lengthwise.

2. Mix butter, garlic powder, and parsley. Spread half of mixture onto each half of bread with a soft spatula. Sprinkle with grated Parmesan cheese.

3. Put halves of bread back together, and wrap in aluminum foil. Add to the oven last 15-20 minutes lasagna is cooking.

For maximum braces friendliness, do not eat heels of garlic bread, and cut or rip into bite sized pieces.

We hope everyone enjoys this week's recipes, and if you have a recipe you'd like to see featured on our blog, email Januari at januari@dunayortho.com .

Braces Friendly Recipe: Week 35

Happy Thursday everyone! We hope everyone has been having a great summer! School is just around the corner, and this week's recipe is a great one for these last few weeks of summer.

The original recipe can be found here.

PB&J Muffins

Ingredients:

No Stick Cooking Spray
2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
1/2 jam or preserves of your choice
1/4 cup sugar

Directions:

1. Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 34

We hope everyone had a safe and fun Fourth of July last week, and is ready for this weekend! We have a fun recipe that everyone is sure to enjoy.

Click here to view the original posting of this recipe.

Baked Mozzarella Bites

Ingredients

• 1/3 cup panko (Japanese breadcrumbs)
• 3 (1-ounce) sticks part-skim mozzarella string cheese
• 3 tablespoons egg substitute
• Cooking spray 
  Click to see savings
  
• 1/4 cup lower-sodium marinara sauce

Preparation

1. 1. Preheat oven to 425°.
2. 2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish.
3. 3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated.
4. 4. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.

Phoebe Wu, Cooking Light 

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 33

It's almost Friday! We hope everyone is ready for this scorcher of a weekend! This week's recipe will be a great one for breakfast this weekend. 

Here is a link to this week's recipe.

Whole Grain Banana Muffins

Ingredients:

3/4 c whole wheat pastry flour

1/2 c whole wheat flour

1 c oat bran

1/4 c sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup raisins

1/2 c nonfat yogurt

1/4 c low fat sour cream

1/4 c unsweetened applesauce 

1/4 c maple syrup

2 teaspoons egg whites

1 teaspoon vanilla extract

3 small ripe bananas, mashed

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
2. In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups.
3. Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

The recipe originally had chopped nut in it, but I removed them to make them braces friendly.

If you have recipe you'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 32

Happy Tuesday everyone! We hope everyone is have a great week!

This week's recipe comes from www.recipegoldmine.com, and is a great way to "bake" with out having to heat up the house by using the oven.

Cheesecake in a Jar

Hands-on time: 20 mins. to 30 mins.
Baking time: 60 mins. to 2 hrs 30 mins.
Total time: 5 hrs 30 mins. to 8 hrs 50 mins.

Yield: seven 1/2-pint cheesecakes

Crust:
1 cup graham cracker crumbs
1 tablespoon sugar

Filling:
2 pounds cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla
2 large eggs, at room temperature
3/4 cup cream, half & half, or whole milk

Tips from our bakers
The slow cooker method works well for almost any cheesecake batter. Imagine a buffet of your favorite flavors, each in a perfect little jar!
Cheesecakes will stay fresh in their jars in the fridge for up to a week.

1) To make the crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.

2) To make the batter: Place the softened cream cheese into the bowl of your mixer. Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure to scrape the bowl at least twice.

3) Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.

4) Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars.

5) Place the canning lid of each jar on lightly. This is to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water into the crock pot around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.

6) Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary quite a bit. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge comes out clean.

7) Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.

9) To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge, or whipped cream, and dive in with a long-handled spoon. These are very rich cakes, so one jar will feed two people; or any leftovers can be refrigerated for serving later.

Yield: seven 1/2-pint cheesecakes, about 14 servings.

Read more at http://www.recipegoldmine.com/cakecheeseswe/cheesecake-jar.html#bezITDwe0UosbjLI.99 - See more at: http://www.recipegoldmine.com/cakecheeseswe/cheesecake-jar.html#sthash.epWsi8V7.dpuf

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.