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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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!

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

Ingredients:

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

Directions:

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. 

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.