Soothing Recipes

We know how those teeth can get a little sore after orthodontic adjustments, so here are some soothing recipes that we hope you and/or your child will enjoy!

Easy on Your Teeth Deviled Eggs

• 6 hard boiled eggs
• 2 tbsp butter, melted
• 1 tsp lemon juice
• 1 tbsp prepared mustard
• 1/8 tsp dill weed
• dash Worcestershire sauce
• dash hot sauce
• 1/4 cup mayonnaise
• 1/8 tsp salt
• 1/8 tsp pepper
• paprika

Peel the eggs after they have cooled and cut into halves lengthwise. Carefully remove the yolk, place in a small bowl, and mash with fork. Add the remaining ingredients except the paprika. Mix well until smooth and creamy. Refill the egg halves with this mixture and sprinkle with paprika.

Best For Your Braces Blender Breakfast

• 1 cup unsweetened orange juice or any other fruit juice you wish (use your imagination for variety day to day)
• 1 banana,chopped
• 1 cup chopped or crushed pineapple (if canned, use the kind packed in unsweetened juice)
• 1 tablespoon wheat germ or protein powder (optional)

Put all the ingredients in blender and process for thirty seconds, or until fruit is pureed. Pour into a tall glass & enjoy, there will be enough to share or have seconds. Vary the fruits to suit yourself and try fresh, in season, fruit. To make blender lunch, add chilled ginger ale or sparkling cider to the glass, adorn with a sprig of mint & share with friends.

No More Crowding Chili Con Carne

• 1 pound ground beef (ask your butcher to grind meat twice-or do it yourself in food processor)
  
• 1 large onion, finely diced
• 1 green pepper, finely diced
• 1 16 oz. can tomatoes (or 2 cups fresh tomatoes), finely diced
• 1-8 ounce can tomato sauce
• 1-1 pound can red kidney beans, drained
• 1 teaspoon salt, 1 clove garlic
• 2 teaspoons chili power
• 1 bay leaf

In skillet, cook meat (finely minced), onion, pepper & garlic until meat is lightly browned. Drain meat thoroughly. Combine meat, onion, pepper and all other ingredients in large kettle or sauce pot. Cover and simmer for one hour, stirring occasionally. Remove bay leaf before serving. Serve with rice or tiny egg noodles or plain. Top with grated cheese and/or onions.

Bucky Beef Enchiladas

• 1 Ib ground beef
• 1 medium onion, chopped
• 1 clove garlic, minced
• 10 flour tortillas, cut into small bite-size pieces
• 2 cups Cheddar cheese, grated
• 1 can (4 oz) green chilies, chopped
• 1 can (4.5 oz) black olives, chopped
• 1 can (10 ¾ oz) cream of chicken soup
• 1 can (10 oz) diced tomatoes and green chilies
• ½ cup water

In a skillet, cook the ground beef, onion and garlic. Drain and run through a food processor or blender. In a greased 9"x13"x2" casserole dish, layer 14 the mixture, tortillas, cheese, green chilies, and black olives. Repeat. In a medium sized bowl, combine the soup, diced tomatoes, green chilies, and water. Mix thoroughly and pour over the top of the layered ingredients. In a preheated oven, bake covered at 350 degrees for 1 hour.
Serves 6-8.

Painless Pasta with Roasted Red Sweet Pepper Cream Sauce

• 2-8 oz containers soft style cream cheese
• 1 cup half and half
• 2 green onions, very thinly sliced
  
• 3 tbsp onion, very finely chopped
• 1/2 tsp basil
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/4 tsp salt
• 2-7 oz jars roasted red sweet peppers, drained and finely chopped
• 12 oz angel hair pasta, cooked
• 1/2 cup parmesan cheese, finely grated

In a medium sized sauce pan over medium heat, melt the cream cheese, stirring often. Add the half and half. Stir in the green onions, onion, basil, garlic, salt, pepper and the red peppers. Continue to stir until the sauce is creamy and smooth and heated through. Pour over pasta and toss to coat. Sprinkle the parmesan cheese on top.
Serves 4-6.

Wired White Pizza

• 1 tube (10 oz) Refrigerated pizza dough
• 1 container (10 oz) refrigerated alfredo sauce
• 1/2 cup onions, finely chopped
• 7-8 slices bacon, crisply fried and finely crumbled
• 1 jar (2.5 oz) sliced mushrooms, drained
• 1 cup cooked chicken breast, chopped
• 7 oz hickory smoked gouda cheese, grated

Using a pizza baking sheet, follow the manufacturer's directions for handling and shaping the dough. Pre-bake the dough prior to the layering of the ingredients for 5-6 minutes at 425 degrees or until lightly golden brown. Evenly spread the alfredo sauce over the pre-baked dough and layer the remaining ingredients in the order given. Transfer the pizza to a preheated oven and bake at 425 degrees for 10-12 minutes.

Happy Head-Gear Mashed Potatoes

• 1 package (22 oz) frozen mashed potatoes
• 1 tbsp butter or margarine
• 2 ½ cups milk
• 1/2 pound ground beef, cooked, finely crumbled, and drained
• 1 package taco seasoning mix
• 1 tbsp sun dried tomatoes or % cup finely diced fresh tomatoes with skins removed
• 2 oz diced black olives
• 1/2 cup sour cream
• 1/2 cup grated Cheddar cheese

In large microwaveable bowl, combine the potatoes, butter and milk. Microwave on high for 8 minutes. Remove bowl from microwave oven and stir the mixture well. Stir in the last 6 ingredients, return bowl to the microwave and cook 7 minutes on high. Stir well with fork to fluff.

Metal Mouth Meatballs

• 1 Ib ground beef
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Worcestershire sauce
• 1 tsp minced onion
• 1 tbsp very finely chopped green pepper
• 1 egg, beaten
• 1/4 tsp dried oregano

Combine all ingredients and mix thoroughly with hands. Form or roll into 24 equal sized balls. Place in a well-greased 9"x13"x2" casserole dish and bake at 400 degrees for 25-30 minutes. Service with a smooth spaghetti sauce over soft Dante angel hair pasta.

Chew-less Chili Chicken

• 2 cups cooked chicken breast, finely chopped
• 1 can (10 % oz) cream of chicken soup
• 3/4 cup chicken broth
• 1 can (4 oz) chopped green chilies
• 1 jar (2 oz) diced pimentos
• 8 flour tortillas, 7" diameter, cut into small pieces
• 2 1/2 cups Cheddar cheese

In a large bowl, combine all the ingredients and mix thoroughly. Reserve 1 cup of the cheese for sprinkling on top. Pour into a greased 9"x 12" x2" casserole dish and bake at 350 degrees for 20 minutes or until hot and bubbly.
Serves 4-6.

Crossbite Carrot Cake

• 2 cups granulated sugar
• 2 sticks butter, softened
• 4 eggs
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 2 tsp salt
• 1 can crushed pineapple in heavy syrup, well drained
• 2 tsp vanilla extract
• 2 cups carrots, very finely grated.

Grease and lightly dust a 9"x12"x2" baking pan with flour. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Gradually add the flour, baking powder, baking soda, cinnamon, ginger, and salt, mixing well. Beat in the pineapple, vanilla extract, and carrots. Pour into the baking pan and bake in the preheated oven at 350 degrees for one hour. Allow to cool completely frosting.

Cream Cheese Frosting

• 1 stick butter, softened
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar (confectioners sugar)

In large bowl, combine the cream cheese and butter, beating until smooth. Beat in the lemon juice and vanilla. Gradually beat in the sugar and continue beating until light and fluffy. Spread evenly over the cake. Refrigerate.

Chocolate Make Way For Mousse

• 1 1/2 pounds of semisweet chocolate chips
• 1/2 cup of espresso or very strong coffee
• 1/2 cup of Grand Marnier
• 4 egg yolks
• 2 cups of chilled heavy cream
• 1/4 cup of granulated sugar
• 8 egg whites
• Salt
• 1/2 teaspoon vanilla extract

Melt the chocolate chips in a sauce pan over very low heat; add the coffee and then the Grand Mariner. Set this mixture aside to cool to room temperature. One at a time, add the egg yolks. Beat each completely into the mixture. Beat one cup of the cream until thickened and then add the sugar gradually. Continue beating until stiff. Now, beat the egg whites with a pinch of salt until stiff. Next, fold the egg whites into the cream. Take about a third of the cream & egg mixture and combine it with the chocolate mixture. Now, fold the remaining cream & egg mixture into the chocolate base. This mixture may now be poured into individual serving pieces or one large container. Chill for at least 2 hours. Use the remaining cream and vanilla to make whipped cream for a topping just before serving.