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: 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 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 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 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 30

We hope everyone has had a great week! School's out, and Summer is finally here! Congratulations Class of 2013!!!!

This week's recipes comes from www.allrecipes.com.

Refreshing Watermelon Salad

Ingredients:

3 cups chopped watermelon

1 cup chopped cucumber

1/2 crumbled feta cheese

2 tablespoons chopped fresh mint

2 tablespoons balsamic vinaigrette dressing

Mix all ingredients together in serving dish.

Strawberry Feta Salad

Ingredients:

1 (5 oz.) bag of mixed baby greens

1 cup sliced fresh strawberries

1/2 cup crumbled feta cheese

1/4 cup balsamic vinaigrette dressing

Mix everything together in serving dish. Add dressing right before serving.

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

Braces Friendly Recipe: Week 29

Happy Thursday everyone! It's almost the weekend, and we have a great new recipe for you to try out with your family and friends.

This week's recipe come's from the Food Network's Alton Brown.

Swedish Meatballs

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.  


If you'd like to see the instructional video, check it out here, and click on the picture. 

If you would like to see your recipe 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 25

Good afternoon! We hope everyone is having a great week so far. This week's recipe is an easy one that will be great for the middle of a hectic week.

Chicken Tortilla Casserole

Servings: 8

12 ounces boneless, skinless chicken breasts,
    cut into bite-size pieces
3/4 cup chopped onion
1 tablespoon butter
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
1 1/2 cups (6 ounces) shredded Wisconsin Monterey
    Jack cheese, divided
5 flour tortillas (10 inch)
2 cups whole kernel corn, drained 

Lightly grease a 2 quart casserole dish. In a large skillet over medium heat, sauté chicken and onion in butter for 8 minutes, stirring occasionally. Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.

Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey Jack cheese. Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese. Bake at 375 degrees F for 35 minutes until light brown and bubbly.

Recipe and photograph courtesy of 2008 Wisconsin Milk Marketing Board, Inc. 

This recipe comes from www.recipegoldmine.com

If anyone has a recipe they'd like to see featured on our blog, or photos of something they've made inspired by 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.

Braces Friendly Recipe: Week 23

We hope everyone is having a great week so far (and that you've all been able to stay out of that horrible wind!). 

Make sure you check out our newly redesigned website (www.dunayortho.com)!!! It has some great new features!

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

Cheese Tortellini Caesar Salad

Serve with your favorite warm bread and cool glasses of Perrier water.

Preparation Time: 10 mins

Servings: 8

1 package (9 ounces) BUITONI Refrigerated Three Cheese
    Tortellini, prepared according to package directions, chilled
1 bag ready-to-use romaine lettuce
3/4 cup Creamy caesar salad dressing
1/3 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 cup diced fresh tomatoes
1 cup Caesar-style croutons

COMBINE pasta, lettuce, dressing and cheese in medium bowl. Toss to coat; top with tomatoes and croutons. Season with ground black pepper.

Recipe and photograph courtesy of Nestle and meals.com.

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

Braces Friendly Recipe: Week 22

Hi everyone! We hope you are having a great week so far!

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

Grilled Buffalo Chicken Strips

Prep Time: 30 Min
Total Time: 1 Hr
Makes: 10 servings

2 tablespoons butter or margarine, melted
1/4 cup original cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 package (1 pound) chicken breast tenders (not breaded)
1/2 cup blue cheese dressing

1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.

3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from
marinade; discard marinade. Thread each chicken tender on a skewer.

4. Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture.

Serve chicken with blue cheese dressing.

Soak wooden skewers in water for at least 30 minutes before using so they don’t char during grilling.

Recipe and photograph courtesy of Pillsbury. Used with permission.

Read more at http://www.recipegoldmine.com/grillpoultry/grilled_buffalo_chicken_strips.html#jSV46EAyzVG3IzuT.99

If anyone has a recipe they'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 19

Happy Tuesday everyone! We hope everyone is enjoying this wonderful weather that we are having. This week's we are featuring two recipes that will be great to use for a barbecue or picnic this weekend.

Bow Tie Pasta Salad

16 ounces uncooked bow ties, rotini, ziti or other shaped pasta
1 (16 ounce) bag frozen mixed broccoli, cauliflower and carrots
1 cup Italian, creamy Italian or favorite dressing
1 bunch scallions, thinly sliced
1 cup pitted ripe olives, halved

Cook pasta and vegetables according to package directions; drain. Combine pasta and vegetables with remaining ingredients in large bowl. Cover and chill until ready to serve.

For variety, add sliced salami, cheese cubes, cooked chicken, turkey or cooked seafood to the salad.

Makes 8 side-dish servings. 
Read more at http://www.recipegoldmine.com/saladpasta/bow-tie-pasta-salad.html#o8zoBiO7Ov4jzAfw.99 

Ham and Cheese Pasta Salad

8-12 ounces spiral macaroni, cooked
1/2 bag frozen peas
1/2 cup onion, chopped
3/4 cup cheese, shredded
1 jar ranch dressing
Bacon bits
Pepper

Put peas into a colander. Drain macaroni over peas. Mix all together. Refrigerate overnight. 
Read more at http://www.recipegoldmine.com/saladpasta/ham-cheese-pasta-salad.html#Vs3OvsqeKJUWlGUV.99 

We hope everyone enjoys this week's recipes. If anyone has a recipe or photo they'd like to see featured on our website 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.

Braces Friendly Recipe: Week 16

Happy Tuesday everyone! Hope everyone is having a great week so far. This week's recipe is great for entertaining.

Baked Cheese Dip in a Bread Bowl

Source: The Pampered Chef

1 (10-inch) round sourdough bread, hollowed out 
1 can artichokes, chopped 
1 cup Cheddar cheese, grated 
1 clove garlic, minced 
1 cup mayonnaise 
1 cup Monterey jack cheese, shredded 
1 small onion, chopped fine 
1 cup Parmesan cheese, grated

Mix all the ingredients together and hollow out a round loaf of French bread. Put the mixture into the bread, put lid back on and bake for 1 1/4 hours at 350 degrees F.

Serve with soft bread of your choice (French, Sourdough, Pita, etc.)

 
Read more at http://www.recipegoldmine.com/pamperedchef/baked-cheese-dip.html#bOiY3oBCfWVU4Y22.99 

We hope everyone enjoys this week's recipe. If you try one of our recipes at home, please send us a picture to januari@dunayortho.com.