Website Redesign!

Hi everyone! We wanted to let you know that our website has a new design! 

Check out all of our "Fun Stuff" where we have our past Events photos, and Contest winners.

We also have a new Testimonials section! Head on over and take a look around!!

 www.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 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. 

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

Cheesecake Pancakes

Prep Time 30 Minutes
Total Time 8:30 Hrs:Mins

Makes 5 servings

Pancakes:
1 package (8 ounces) cream cheese
2 cups Original Bisquick® mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup:
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

1. Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight.

2. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.

3. Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese.

4. For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.

5. In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.

Variation: Use your favorite fruit or offer a variety.
Recipe and photograph courtesy of Bisquick/© 2011 General Mills. Used with permission.

Read more at http://www.recipegoldmine.com/breakpancake/cheesecake-pancakes.html#2YEMxR9cbWgOuurb.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.