June 17th, 2013
1 Container of Pillsbury Grands Flaky Layers Biscuits
3/4 of a pound of Mozzarella..Or your fave cheese!
1/4 cup Olive Oil
1/4 cup Grated Parmesan Cheese
1 tsp. Oregano/Italian Seasoning
Dash of salt
Pop open those Biscuits and slightly flatten each one out, preparing them for their cheesy ammo!
Cube up the Mozzarella into approx. 2″ chunks.
Load those bombs with 2-3 cheese chunks and seal them up very well! Place them seam-side down onto a baking pan.
Brush them with some Olive Oil
And a sprinkling of the Parm & Seasoning
Bake them at 350 degrees for approx. 15-20 minutes, or until they’re golden and firm. Expect some of that cheesy ammo to try and make an escape due to the extreme heat of the oven! Just let them cool a little bit and the cheese will behave again!
February 25th, 2013
You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store.
2 cloves garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough (I used this recipe because it makes enough for two pizza)
6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving
Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
Pull off large marble-sized balls of dough and flatten (~2/3 of an ounce, a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.
Wrap the dough around the pepperoni and cheese, pinching well to seal.
Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low – there will be 1+ Tbsp leftover – and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).
Repeat until all of the dough is used.
Cover and let sit for 30 minutes, while preheating the oven to 400.
Bake for ~35 minutes, until the top is very brown.
Remove from the oven and let sit for 10 minutes.
Turn out onto a platter and serve with warmed marinara sauce for dipping.
February 19th, 2013
1 17.5-oz. bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
(or your favorite sugar cookie dough recipe)
Liquid food coloring, as desired (McCormick Neon shades work well)
Rainbow sprinkles, if desired
Preheat oven to 350°F. Divide dough evenly into five bowls, and color each with a different color liquid food coloring. Roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles. Bake the cookies for 10 to 11 minutes, or until done.
January 28th, 2013
Makes 8 mini pizzas
4 English Muffins, sliced down the center
1 cup marinara or pizza sauce
1 cup mozzarella cheese, shredded
1 tablespoon freshly grated Parmesan cheese
2 ounces pepperoni, thinly sliced and cut into quarters
Dried oregano, to taste
1. Preheat the broiler.
2. Toast the English muffins in the toaster until golden brown and crisp on top and bottom.
3. Arrange the muffins cut side up on a foil lined baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half. Top with the Mozzarella cheese and pepperoni. Sprinkle with dried oregano and Parmesan cheese.
4. Place the pizzas under the broiler for a few minutes, until the cheese is melted, bubbling and slightly golden. Serve warm.
January 22nd, 2013
4 leaves iceberg lettuce
4 slices roast turkey
1/2 cucumber, sliced
sprinkle of paprika
Top a lettuce leaf with a slice of turkey, cucumber, hummus and paprika, then, as if it were a sandwich, wrap it up with another piece of lettuce.
Repeat with the remaining ingredients.
*serving suggestion This can be done with a variety of ingredients, such as tomatoes, avocados or peppers, as well as salmon, chicken, lamb or prawns.
White cheeses, herbs, garlic, lemon juice, paprika, turmeric, oregano, all work too. Whatever you have in your fridge!
December 7th, 2012
Did you know there is a direct correlation between your bite and your overall health? When your teeth and jaws are not properly-aligned, it may affect your breathing, speech, and, in extreme cases, even affect the appearance of your face. As a result of malocclusion, also commonly referred to as “bad bite,” your teeth may become crooked, worn or protruded over time. Most people experience some degree of malocclusion, but it is generally not severe enough to require corrective measures. If your malocclusion is serious enough, however, orthodontic treatment may be necessary to correct the issue.
Malocclusion may also be referred to as an underbite, crossbite or overbite. So, what, exactly, is the difference between the three?
· Crossbites, which can involve a single tooth or a group of teeth, occur when your upper and lower jaws are both misaligned, and usually causes one or more upper teeth to bite on the inside of the lower teeth. Crossbites can happen on both the front and/or the sides of the mouth, and are known to cause wear of the teeth, gum disease and bone loss.
· Overbites, also known as “overjet,” occurs when your upper teeth overlap considerably with the lower teeth. Overbites can lead to gum issues or irritation and even wear on the lower teeth, and are known to cause painful jaw and joint problems. Overbites can usually be traced to genetics, bad oral habits, or overdevelopment of the bone that supports the teeth.
· Underbites, which occur when the lower teeth protrude past the front teeth, are caused by undergrowth of the upper jaw, overgrowth of the lower jaw, or both. Underbites can also be caused by missing upper teeth, which can prevent the normal function of front teeth ( molars). This in turn leads to tooth wear and pain in your joints and jaw.
Fortunately, we are able to treat bite problems. If you suspect you or your child has a bite misalignment, we encourage you to be examined at our office as early as possible. By starting early, you can make sure you or your child avoid years of pain and self-consciousness.
December 3rd, 2012
4-6 servings prep time: 15 minutes
For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
November 30th, 2012
Many of our patients consider the beginning of a new year a time to not only reflect on the year that was, but also to set personal goals for the upcoming year. How are you planning to improve your health and happiness in 2013? Because it’s never too early to start thinking about New Year’s resolutions, we recommend that you make a New Year’s resolution to benefit your oral health!
It’s important that New Year’s resolutions are reasonable and attainable, and that they improve your overall quality of life—for example, did you know that flossing every day is the very best way to prevent periodontal, or gum disease during your orthodontic treatment? Using a straw when drinking sugary beverages can also help prevent cavities while you’re wearing braces. There are many small steps that you can take to prevent cavities, oral infections and bad breath.
Be sure to give us a call if you need a few suggestions on ways to improve your oral health. After all, oral health is about more than just a beautiful smile.
If your resolution is to attain a great-looking smile, we’d love to help! Please give us a call and schedule your initial consultation. We look forward to working with you and your family!
November 20th, 2012
Cranberry and Cinnamon Tart
- 1 1/2 cups (5 1/4 ounces) fresh cranberries
- 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
- 1 tablespoon water
- All-purpose flour, for dusting
- Pate Sucree
- 1 large egg white, lightly beaten
- 8 ounces cranberry jam or preserves
- 10 tablespoons unsalted butter, room temperature
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
- On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
- Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
- Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
- Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.
Pumpkin Cream Pie
For the Gingersnap Crust
- 1 1/4 cups ground gingersnaps (from about 25 cookies)
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
For the Pumpkin Cream Filling
- 2 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
- 1 tablespoon unsalted butter, room temperature
- 1 1/4 cups heavy cream, whisked to medium peaks
- Garnish: freshly grated nutmeg
- Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar , and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
- Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar , and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
- Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
- Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
November 19th, 2012
With Thanksgiving coming up here is a delicious Thanksgiving traditional dessert now made braces friendly! So no need to worry about those brackets this year!
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
1/2 cup chocolate morsels
re-sealable plastic bags
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
The blog of Dr. David R. Lach - Orthodontist serving Oviedo, Florida (FL)