This week's recipe comes from www.recipegoldmine.com
Cheesecake Pancakes
Tuesday, April 2, 2013
Happy April! Braces Friendly Recipe: Week 21
Happy April Everyone! Hopefully no one had too many pranks pulled on them yesterday on April Fools Day. Our window painter, Angel Escobar, came by and gave up beautiful new window painting for the month of April.
Tuesday, March 26, 2013
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
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
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.
Tuesday, March 19, 2013
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
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
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.
Tuesday, March 12, 2013
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
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.
Tuesday, March 5, 2013
Braces Friendly Recipe: Week 17
Happy Tuesday everyone, we hope everyone is having a great week so far. This week's recipe is in preparation for St. Patrick's Day next weekend.
Irish Chicken and Dumplings
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.
To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonsful onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
4 to 6 servings
Read more at http://www.recipegoldmine.com/saintpatmain/irish-chicken-dumplings.html#GdJMVOlVa3rvcU0w.99
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. Add dumplings.
To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonsful onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
4 to 6 servings
Read more at http://www.recipegoldmine.com/saintpatmain/irish-chicken-dumplings.html#GdJMVOlVa3rvcU0w.99
If anyone has a recipe they'd like to see featured on our blog, please email Januari at januari@dunayortho.com.
Tuesday, February 26, 2013
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.)
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.)
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.
Tuesday, February 19, 2013
Braces Friendly Recipe: Week 15
We hope everyone had a wonderful Valentine's Day! This week's recipe is for a savory stew (since it's supposed to be rainy and cold over the next few days here in the Las Vegas Valley).
This week's recipe comes from recipegoldmine.com
This week's recipe comes from recipegoldmine.com
Irish Stew and Dumplings
3/4 pound beef, cut into cubes
3/4 cup flour
1/4 teaspoon salt
2 tablespoon fat (shortening)
1/4 cup carrot
1/4 cup turnip
1/4 cup onion
3/4 cup diced potato
2 1/2 cups boiling water
Salt and pepper to taste
Dredge beef cubes in a mixture of the flour and salt. Brown meat in fat; remove with slotted spoon and set aside.
Place remaining ingredients in crock pot. Add browned beef. Do not stir. Cover, cook on LOW about 5 hours.
When meat is tender, remove meat and vegetables from crock pot. Mix 3 tablespoons flour to 3 tablespoons water (plus dashes of salt and pepper) in a cup until the mixture resembles paste. Stir into liquid in crock pot. When liquid is heated, return meat and vegetables to heat. Add dumplings and cook for one more hour.
Dumplings:
1/2 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 tablespoon shortening
1/4 cup milk
Sift together flour, salt and baking powder. Cut in shortening. Gradually add milk; mix until smooth. Drop by tablespoons on hot stew. Cover. Cook for last hour.
Read more at http://www.recipegoldmine.com/crockpotsoup/irish-stew-dumplings.html#pO3ypq2FC6caj0Om.99
3/4 cup flour
1/4 teaspoon salt
2 tablespoon fat (shortening)
1/4 cup carrot
1/4 cup turnip
1/4 cup onion
3/4 cup diced potato
2 1/2 cups boiling water
Salt and pepper to taste
Dredge beef cubes in a mixture of the flour and salt. Brown meat in fat; remove with slotted spoon and set aside.
Place remaining ingredients in crock pot. Add browned beef. Do not stir. Cover, cook on LOW about 5 hours.
When meat is tender, remove meat and vegetables from crock pot. Mix 3 tablespoons flour to 3 tablespoons water (plus dashes of salt and pepper) in a cup until the mixture resembles paste. Stir into liquid in crock pot. When liquid is heated, return meat and vegetables to heat. Add dumplings and cook for one more hour.
Dumplings:
1/2 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 tablespoon shortening
1/4 cup milk
Sift together flour, salt and baking powder. Cut in shortening. Gradually add milk; mix until smooth. Drop by tablespoons on hot stew. Cover. Cook for last hour.
Read more at http://www.recipegoldmine.com/crockpotsoup/irish-stew-dumplings.html#pO3ypq2FC6caj0Om.99
We hope everyone likes 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.
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