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: 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: 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 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 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.

Braces Friendly Recipe: Week 31

Happy Tuesday everyone! We hope everyone is having a great week so far. We wanted to remind everyone that our 4th Annual Summer Party is coming up, next Saturday, June 22, 2013. Please RSVP by next Thursday June 20th if you plan on attending.

This week's recipe comes from www.allrecipes.com, and it will be great with all the summer fruit that is available!

Peach Berry Cobbler

Ingredients:

1 cup all purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1/4 cup butter, softened

1/4 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup cold water

3 cups fresh peaches- peeled, pitted, and sliced

1 cup fresh blueberries

1 tablespoon butter

1 tablespoon lemon juice

2 tablespoons coarse granulated sugar

1/4 teaspoon ground nutmeg or cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
3. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
4. Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

Serve warm with vanilla ice cream.

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

Happy Memorial Day! Braces Friendly Recipe: Week 28

Happy Memorial Day!!!

We hope everyone is having a great week so far. Our recipe this week will be perfect for everyone's busy Memorial Day weekend!

Jello No-Bake Mini Cheesecakes

Makes: 6 servings, two mini cheesecakes each

1 package (11.1 ounces) JELL-O No Bake Cheesecake
5 tablespoons margarine or butter, melted
2 tablespoons sugar
1 1/2 cups cold milk

MIX Crust Mix, margarine and sugar until well blended. Spoon evenly into 12 paper-lined medium muffin cups; press crust mixture firmly onto bottoms of cups.

BEAT milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups.

REFRIGERATE at least 1 hour. Store leftover cheesecakes in refrigerator.

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.

Jazz It Up
Top with raspberries, blueberries or sliced strawberries just before serving.

Variation - No-Bake Cappuccino Cheesecake Cups

Prepare crusts in paper-lined muffin cups as directed. Add 2 teaspoons MAXWELL HOUSE Instant Coffee granules to the milk; stir until dissolved. Add to the Filling Mix along with 1/4 teaspoon ground cinnamon; continue as directed.

Recipe and photograph courtesy of Kraft Foods.


We hope everyone enjoys this week's recipe, and has a safe Memorial Day Weekend! If you have a recipe you'd like to see featured on our blog, or a photo of something you have made inspired by our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 27

Happy Tuesday everyone! We hope you all are finding a way to stay cool with the triple digit temperatures out there. This week we are bringing you two new recipes that are great for those soft food days for when you first get your braces on, or after a major adjustment. 

Recipe #1

Key Lime Banana Smoothie

It's smooth sailing with tropical beverages for two. Being ready in 10 minutes makes them that much better.

1 container (6 ounces) Yoplait® Original 99% Fat Free
    Key lime pie yogurt
1 ripe banana, sliced
1/2 cup milk
1 tablespoon lime juice
1/4 teaspoon dry lemon lime-flavored soft drink mix
    (from 0.13-ounce package)
1 cup vanilla frozen yogurt

Place all ingredients except frozen yogurt in blender. Cover; blend on high speed until smooth.

Add frozen yogurt. Cover; blend until smooth.

For the best banana flavor, choose bananas that have flecks of brown on the skin. Bananas that are too green will not be as sweet or flavorful.

Decorate the rim of each glass with a fresh slice of lime.

Recipe and photograph courtesy of Betty Crocker. Used with permission.

Recipe #2

Coconut Pineapple Gelatin Dessert

This gorgeous Coconut Pineapple Gelatin Dessert is really simple to make and packed with fresh flavors. Garnish with pineapple chunks and shredded coconut.

1 (20 ounce) can pineapple chunks in juice, chunks cut in half and
    juice reserved
1 (13.5 fluid ounces) can light coconut milk
1 (14 ounces) can NESTLÉ LA LECHERA 50% Less Sugar Sweetened
    Condensed Dairy Product
3 (7 grams each) envelopes unflavored gelatin
3/4 cup cold water
1 cup flaked coconut, divided

COMBINE reserved pineapple juice, coconut milk and La Lechera in large bowl; mix well.

SPRINKLE gelatin over water in small, microwave-safe bowl. Microwave for 30 seconds or until dissolved. Add dissolved gelatin to La Lechera mixture; mix well. Add pineapple chunks (reserve 1 tablespoon for garnish) and 3/4 cup coconut; mix well. Pour mixture into large serving bowl. Refrigerate for at least 4 hours or until set.

GARNISH with reserved pineapple chunks and remaining 1/4 cup coconut before serving.

Recipe and photograph courtesy of Nestle and meals.com.

Both of this week's recipes come from www.recipegoldmine.com. If you have a recipe that you'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 24

Happy Tuesday everyone! We hope everyone is having a great week so far. This week we chose a cake recipe that is sure to please the whole family!

Cherry Limeade Cake

Prep Time 25 Minutes
Total Time 2:15 Hrs:Mins

Makes 12 servings

Cake:
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups lemon-lime soda
1/3 cup vegetable oil
3 egg whites
1 tablespoon grated lime peel
1 box (4-serving size) cherry-flavored gelatin
1 cup boiling water

Frosting:
1 container (12 ounces) Betty Crocker® Whipped fluffy white frosting
Maraschino cherries, if desired
Lime peel twists, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan.). Spray bottom only of 13 x 9-inch pan with baking spray with flour.

2. In large bowl beat cake mix, soda, oil, egg white and 3 teaspoons of the lime peel with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.

3. Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

4. Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.

5. In small bowl, mix frosting, lime juice, and remaining 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with cherry and lime twists.

Recipe and photograph courtesy of © 2010 ®/TM General Mills. Used with permission.

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

Happy Easter!!! Braces Friendly Recipe: Week 20

We hope everyone is having a great week so far! We want to wish everyone a Very Happy Easter!!!  This week we have two cupcake recipes for you to use for your Easter celebrations, or just any spring gathering.

Bunny Cupcakes

Makes 24 cupcakes.

1 box Betty Crocker SuperMoist yellow or white cake mix
Water, vegetable oil and eggs called for on cake mix box
Pink food color
2 containers Betty Crocker Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with pink frosting.

Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors. Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds as shown. Use candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

How-To:
If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.


Recipe and photograph courtesy of Betty Crocker 2008/TM General Mills All Rights Reserved.
Read more at http://www.recipegoldmine.com/eastercake/bunny_cupcakes_recipe.html#TbEfSfzzCreDQfa6.99 

Easter Chicks Cupcakes

Prep Time: 30 min
Total Time: 1 hour 25 min
Makes: 24 cupcakes

Cupcakes:
1 box Betty Crocker® SuperMoist® yellow or devil's
    food cake mix
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations:
2 1/2 cups shredded coconut
Yellow liquid food color
1 container Betty Crocker® Rich & Creamy vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

An easy way to fill baking cups is to use an ice cream scoop. Use one that measures out 1/3 cup batter when filling regular-size cups. Use one that measures out 2 tablespoons batter when filling mini cups.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Recipe and photograph courtesy of Betty Crocker.
Read more at http://www.recipegoldmine.com/eastercake/easter_chicks_cupcakes_recipe.html#daqpyhC0qMCHHBQG.99 

If anyone has a recipe they'd like to see featured on our blog, or photos of anything you have made inspired by our blog, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 18

St. Patrick's Day is almost here, and we have a great recipe this week to share with you!

Easy Green Velvet Cupcakes

Makes 24 servings.

Prep Time: 20 minutes
Cook Time: 20 minutes

1 package (18 1/4 ounces) German chocolate
    cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
1 bottle (1 ounce) McCormick® Green Food Color
3 eggs
2 teaspoons McCormick® Pure Vanilla Extract
1 container (16 ounces) cream cheese frosting
Green sprinkles (optional)

1. Preheat oven to 350°F. Beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.

2. Pour batter into 24 paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack. Frost with cream cheese frosting. Decorate with sprinkles, if desired.

To Prepare Frosting:
Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth. Makes 2 1/2 cups.

Minty Green Cream Cheese Frosting: Stir 1/2 teaspoon McCormick® Pure Peppermint Extract and 1/2 teaspoon McCormick® Green Food Color into canned cream cheese frosting or Vanilla Cream Cheese Frosting.

per serving Calories: 213 Fat: 9 g Carbohydrates: 31 g Cholesterol: 30 mg Sodium: 193 mg Fiber: 1 g Protein: 2 g

Recipe and photograph courtesy of McCormick & Company, Inc. 
Read more at http://www.recipegoldmine.com/saintpatdess/easy-green-velvet-cupcakes.html#uFBZUqUlrZMcCUzt.99 

We hope everyone enjoys these holiday treats! If you have a photo or a recipe you'd like to see featured on our blog, please email Januari at januari@dunayortho.com.

Happy Valentine's Day! Braces Friendly recipe: week 14

Happy Valentine's Day everyone!

(and Happy Mardi Gras!)

We hope everyone is having a great week leading up to Valentine's day. We wanted to give you guys a very special Valentine's recipe for you to make for your loved ones.

This week's recipe comes from www.recipegoldmine.com

Classic Creme Brulee

Hands-on time: 20 mins. to 30 mins.
Baking time: 28 mins. to 35 mins.
Total time: 1 hrs 48 mins. to 2 hrs 48 mins.

Yield: 4 servings

2 cups heavy cream (or 1 cup half and half and 1 cup
    heavy cream)
5 tablespoons sugar
4 large egg yolks
1 teaspoon vanilla bean paste
3 tablespoons sugar (Demerara or coarse white sparkling
    sugar work well)

1) Preheat the oven to 350°F.

2) Pour the cream into a 1-quart saucepan, and heat the cream just until it almost comes to a boil. Remove it from the heat.

3) Whisk together the sugar and egg yolks until the sugar dissolves.

4) Add the hot cream a little at a time; mix well.

5) Stir in the vanilla bean paste.

6) Pour the custard through a fine sieve or strainer, and pour it into four heart molds, or 1/2-cup capacity ramekins about 2" tall.

7) Place the molds or ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the dishes.

8) Bake until the custard is set but still a bit jiggly in the center, about 30 minutes.

9) Remove the dishes from the water and let cool completely. Refrigerate for 1 to 2 hours, or up to overnight; no need to cover.

10) To serve, sprinkle the sugar evenly over the custards. For easiest caramelizing, run a torch evenly over the tops of the custards until the sugar 
is a deep golden brown. Or caramelize the sugar by placing molds or ramekins under your oven's broiler; watch carefully, as a broiler element can turn sugar from browned to burned quickly.

Yield: 4 servings.
Read more at http://www.recipegoldmine.com/desspudd/classic-creme-brulee.html#AS4pCTLD6eKRxb3q.99 

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

It's February! Braces Friendly Recipe: Week 13

It's February, which means we had our window painter come and decorate our office for Valentine's Day! 

This week our recipe comes from recipegoldmine.com

Red Velvet Dream Cake

1 (18.25 ounce) box Duncan Hines Moist Deluxe
    Red Velvet Cake Mix
1 (6 ounce) package milk chocolate chips, melted
1 (8 ounce) container frozen nondairy whipped topping, thawed
1 can Duncan Hines Creamy Home-Style Cream Cheese Frosting
Chocolate shavings, optional

Heat oven to 350 degrees F. Prepare, bake and cool cake according to package directions for two 8-inch round baking pans.

For chocolate hearts garnish, pour melted chocolate chips into heart-shaped molds or spread melted chocolate to 1/8-inch thickness on wax paper-lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set and lose its shine. Refrigerate until firm. Push heart shapes out of molds and refrigerate.

To assemble torte, split each layer in half. Place one split layer on serving plate. Spread one-third of whipped topping on one layer. Repeat with remaining layers, making sure to place bottoms of each layer together, leaving top of cake plain. Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see below) if desired. Refrigerate until ready to serve.

Makes 12 servings.

How to make chocolate shavings: Start with a large block or bar of good quality chocolate. (White and milk chocolate are softest and curl most easily.) Hold the chocolate with a paper towel and using a vegetable peeler shave the narrowest side of the block. The chocolate will curl best if the room or the bar is slightly warm. Keep refrigerated in a covered container until needed.
Read more at http://www.recipegoldmine.com/valentinecake/red-velvet-dream-cake.html#vGfpOKlpH0t9yWJ6.99 

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

Braces Friendly Recipe: Week 6

Happy Tuesday everyone! The holidays are quickly approaching, and we are bringing you another cookie recipe for you to share with your families over the holiday. This recipe comes from "The Braces Cookbook" by Pamela and Brenda Waterman (pg 65).

Quick Cake-Mix Cookies

1 box cake mix (any flavor, the size that makes two 9" rounds)

3 eggs

1/2 cup water

1/2 cup vegetable oil

3/4 cup all-purpose flour

1/2 teaspoon baking soda

Preheat oven to 350 degrees. Bake for 9 minutes.

In a large bowl, combine all ingredients, using an electric mixer until well blended and creamy (about 1 minute).

Drop by tablespoons onto a greased cookie sheet. Bake 9 minutes at 350 degrees. Makes about 4 dozen. Store in a covered container.

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

Braces Friendly Recipe: Week 5

Hi everyone! We hope you are all having a great week so far. This week we are continuing our December holiday themed recipes with another one from "The Braces Cookbook" by Pamela and Brenda Waterman (pg 60).

Sensational Cinnamon Snickerdoodles

1 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 400 degrees. Bake for 8-10 minutes (don't over bake).

In a large bowl, use an electric mixer on low to combine the shortening, 1 1/2 cups sugar and eggs. Add flour, cream of tartar, baking soda ans salt. In a separate, small bowl, stir together 2 Tablespoons of sugar and the cinnamon, to use later.

Chill the dough in the refrigerator for about an hour. With well-floured hands, pinch bits of dough and roll them into 1-inch balls. Roll each ball in the cinnamon sugar until coated.

Bake on ungreased cookie sheets for 8 to 10 minutes at 400 degrees. Makes about five dozen. Store in a covered container.

We hope you all enjoy these cookies. If you have a recipe you'd like to see featured on our blog, please email Januari at januari@dunayortho.com.