Monday, November 20, 2017

Chicken & Prosciutto Tortellini Soup

Doesn’t soup sound like a good idea for dinner? Here’s a recipe that sounds delicious! Chicken & Prosciutto Tortellini Soup
• 1 (8-oz.) package fresh chopped onions, peppers, and celery
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning
• 1 (14.5-oz.) can diced tomatoes with roasted garlic
• 5 cups reduced-sodium chicken broth
• 1/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1 (9-oz.) package refrigerated chicken-and-prosciutto tortellini
• 1 (6-oz.) package fresh baby spinach
1. Sauté onions, peppers, and celery in hot oil in a Dutch oven over medium-high heat 3 minutes
2. Add Italian seasoning, and sauté 1 minute.
3. Stir in tomatoes and next 3 ingredients.
4. Increase heat to high; bring to a boil. Stir in tortellini, and return to a boil.
5. Reduce heat to low, and simmer 8 minutes or until tortellini are tender.
6. Remove from heat, and stir in spinach.

Monday, November 13, 2017

Braces Friendly Peanut Butter Cup Cookies

Here is a Mouthwatering Monday recipe with something all peanut butter lovers will love . . . Peanut Butter Cup Cookies
• 1 1/2 cups (195 grams) all-purpose flour
• 1/2 teaspoon (2 grams) baking soda
• 1/2 teaspoon (2 grams) salt
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) firmly packed light brown sugar
• 1/3 cup (65 grams) granulated white sugar
• 3/4 cup (185 grams) smooth peanut butter
• 1 large egg, at room temperature
• 1/2 teaspoon (2 grams) pure vanilla extract
45 miniature peanut butter cups, unwrapped
1. Preheat your oven to 350 degrees F (180 degrees C) and place your oven rack in the center of your oven. Butter, or spray with a nonstick vegetable spray, two - 24 cup miniature muffins tins.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until light and fluffy. Beat in the peanut butter. Add the egg and vanilla extract and beat until incorporated. Scrape down the sides and bottom of your bowl as needed. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon (20 grams) of batter.
4. Bake the cookies for about 9-11 minutes, or until the cookies are lightly browned and firm around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and place on a wire rack. Gently press one miniature peanut butter cup into the center of each cookie while the cookies are still warm. Let the cookies cool completely (about one to two hours) before removing them from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.
Makes about 40 - 45 cookies.

Tuesday, November 7, 2017

Photo Fund Raiser on November 11, 2017 for Operation Smile

On November 11th, we'll be partnering with Lara Grauer Photography to bring you festive kids portraits while raising money for Operation Smile! Check holiday pictures off your list early while you make a difference for kids around the world. Your $99 session fee will be donated to Operation Smile, and you'll receive a beautiful wood frame ornament for your participation. Contact Lara at 206-724-2177 to sign up!

Monday, July 17, 2017


·         2 c. grated zucchini
·         1 large egg
·         1/2 c. freshly grated Parmesan
·         2 green onions, thinly sliced
·         1/4 c. cornstarch
·         kosher salt
·         Freshly ground black pepper
·         Vegetable oil, for cooking
·         2 c. shredded Cheddar

1.       Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
2.       In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
3.       Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
4.       Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.

5.       Repeat with remaining ingredients. Serve immediately.

Monday, July 10, 2017

Cake Mix Cookies!

Cake Mix Cookies 12 Ways – So many varieties, you’ll want to try them all! 4 ingredients, 20 minutes, and you can have soft, delicious cookies.
  • Author: 
  • Prep Time: 8 mins
  • Cook Time: 12 mins
  • Total Time: 20 minutes
  • Yield: 16 cookies
  • Category: Dessert


  • 1 cake mix* (dry ingredients only)
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup mix ins


  1. Preheat the oven to 350ºF. Line a baking sheet with a silpat liner or parchment paper.
  2. In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins.
  3. Scoop the dough onto the prepared baking sheet, at least 2 inches apart. Bake just until the cookies are set in the middle, 10-12 minutes.
  4. Cool for 2 minutes on the baking sheet then transfer to a cooling rack or a sheet of waxed paper.


*I have used different cake mix sizes from 15.25 oz to 18.25 oz and they all seem to work just fine. You won’t need to adapt the other ingredients.
Mix ins can be whatever you want to mix into the cookies – coconut, chocolate chips, chopped candy bars, etc. The possibilities are endless!
adapted from Columbus Foodie

Wednesday, June 21, 2017

Chocolate Pudding Pie in a Jar

Here is another yummy braces friendly recipe. 

What a cute and fun twist on an old favorite, and a great way to celebrate CHOCOLATE PUDDING DAY today!  From:

  • 4 6-oz. mason jars
  • 1 3.4 oz. package of chocolate pudding (use instant, NOT Cook & Serve)
  • 1¾ cup milk
  • 1 cup crushed graham crackers
  • 1 tbsp. granulated white sugar
  • 2 tbsp. butter, melted
  • Cool whip
  • Shaved baker’s chocolate - semi sweet


  1. Mix together the sugar, graham crackers and melted butter. Press into the bottom ¼ of 4 6oz mason jars.
  2. Mix together the milk and pudding mix. Pour into each jar up to the beginning of the rim.
  3. Cover and refrigerate for 20-30 minutes.
  4. Top with the Cool Whip. Put the Cool Whip in a ziplock bag and cut off the corner so you can squeeze the Cool Whip into the jars and make it look fancy.
  5. Top the cool whip with the shaved chocolate.

Monday, June 12, 2017

Peanut Butter Cookie Recipe

We all have a little bit of a sweet tooth here at North Seattle Orthodontics. In honor of National Peanut Butter Cookie Day we thought we would share this delicious recipe with you.

If you love peanut butter then you must love peanut butter cookies, so today is your lucky day – It’s National Peanut Butter Cookie Day! In honor of the celebration, here is a yummy cookie recipe from   

Peanut Butter Cookie Cups
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar 
1/3 cup creamy peanut butter 
¼ cup butter or margarine, softened 
1 egg 
2 tablespoons whipping cream
1 teaspoon vanilla
¼ cup chopped unsalted peanuts (optional)
1 bag (12 oz.) Reese's™ peanut butter cups miniatures, unwrapped 

  1. Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
  2. In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
  3. Shape dough into 3/4-inch balls. Place one ball into each muffin cup.
  4. Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.