Monday, November 30, 2015

Elf on a Shelf

Our silly little Elf is at it again!  He manages to hide from us every evening.   When you come in for your appointment, take a look around and tell us where you see our Elf “bracing” himself that day.  If you can find him during your appointment, you will receive “5” Lyon's Loot!

Dad's Leftover Turkey Pot Pie

DAD’S LEFTOVER TURKEY POT PIE – Save the leftover turkey!
·         2 cups frozen peas and carrots
·         2 cups frozen green beans
·         1 cup sliced celery
·   2/3 cup butter
·         2/3 cup chopped onion
·         2/3 cup all-purpose flour
·         1 teaspoon salt
·         1 teaspoon ground black pepper
·         ½ teaspoon celery seed
·         ½ teaspoon onion powder
·         ½ teaspoon Italian seasoning
·         1 ¾ cups chicken broth
·         1 1/3 cups milk
·         4 cups cubed cooked turkey meat – light and dark meat mixed
·         4 (9 inch) unbaked pie crust


  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, and then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Friday, November 27, 2015

Flossing Video

Since November 27th is National Floss Day, we thought this would be a great time to remind you of the proper way to floss when wearing braces.   This video does an excellent job of explaining the process in great detail:  We hope you will take a few minutes to watch it to be certain you are doing the best job of flossing possible, so that your teeth and gums will stay healthy during orthodontic treatment.  

Monday, November 16, 2015

Coat Drive

This Winter NSO will be collecting coats, blankets and warm clothing in all sizes for Penelope's Coats. Please drop off your donations in the donation box in our lobby anytime. 

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Thursday, November 12, 2015

NSO is starting our donation drive for treehouse earlier than usual this year. We are taking cash donations online and at the front desk, and accepting new, unwrapped items from their wishlist until Friday December 18th. Thank you in advance for your generosity!

Online Donation Drives - Support Elizabeth Lyons

Friday, November 6, 2015

Peanut Butter Brownie Trifle

PEANUT BUTTER BROWNIE TRIFLE - In honor of Peanut Butter Lovers Month!
·         1 fudge brownie mix (13-inch x 9-inch pan size)
·         2 packages (13 ounces each) miniature peanut butter cups 
·         4 cups cold 2% milk 
·      2 packages (5.1 ounces each) instant vanilla pudding mix
·         1 cup creamy peanut butter
·         4 teaspoons vanilla extract
·         2 cartons (8 ounces each) frozen whipped topping, thawed  
  1. Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). 
  2. Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish. 
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping.
  4. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top.  Repeat layers twice.
  5. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Recipe from: