Monday, May 23, 2016

Wire Talk

Did you know that Invisalign technology is an option for teens between the ages of 13-19?  It makes having straight teeth possible with almost no change to the busy and fun teen lifestyle! 
Invisalign Teen treatment accommodates the natural eruption of cuspids and second bicuspids by allowing us to prescribe the room necessary for the erupting teeth.  Power ridges will aid us in finishing with an impressive end result. 
With the flexibility of removing the aligners, one of the most significant concerns for patients in this age group was compliance.  To address this concern Invisalign added compliance indicators to Invisalign Teen.  The indicators fade from blue to clear as a gauge of the approximate aligner wear time.  Not only does this allow us to know the actual wear time; a compliance indicator keycard lets the patient and parent establish a baseline and track the compliance indicator changes as well. 

Another key feature to Invisalign for Teens is the addition of up to six complimentary replacement aligners to combat the issues of lost trays should the patient lose or break their aligners.  Parents will appreciate this perk as there is normally a replacement cost for these aligners with traditional Invisalign.  Be sure to let all the teens in your life know that Invisalign could be a very good “invisible” solution to their orthodontic needs!

Wednesday, May 18, 2016

Braces Friendly Recipe-Slow Cooker Monkey Bread

Make your favorite Monkey a slow cooker! Use Grands! Cinnamon Rolls instead of biscuits for a new twist on an old favorite, then set it in the crockpot and forget it!


·   2 cans Grands! Cinnamon Rolls (5 per can)
·   1/4 cup granulated sugar
·   1 teaspoon cinnamon
·   1/2 cup brown sugar
·   1/2 cup unsalted butter, melted


  1. Open each can of cinnamon rolls. Reserve the icing. Cut each roll into 6 pieces.
  2. Place the granulated sugar and cinnamon in a gallon size Ziploc bag. Add the cut up cinnamon rolls (the pieces will fall apart a little) to the bag. Seal and shake to coat the pieces with cinnamon sugar.
  3. Stir together the brown sugar and melted butter.
  4. Spray a 5-7 quart slow cooker with nonstick cooking spray. Place half the dough pieces in the bottom of the slow cooker. Pour half the melted butter mixture over the top, then add the rest of the cinnamon roll pieces and the rest of the melted butter.
  5. Cover the slow cooker and cook on high power for about 2 hours. (Check it at one hour, then again at one and a half hours, just to be safe.) The edges will start to brown, but the top will still be a little gooey looking. Turn off the slow cooker and let sit for 5 minutes before serving.
  6. Optional: Drizzle the icing that came with the rolls over the top of the monkey bread in the crockpot, or pour it over like syrup after serving.
  7. Note: Not all slow cookers are created equal. Mine has a high 4 hour setting and that is what I cooked mine on.
  8. Note: The monkey bread will stick as it cools. Serve from the warm slow cooker and make sure that you take it all out before it cools all the way or it’ll require soaking.
Substitute regular Grands! Biscuits for a more traditional flavor. Add 1/2 cup chopped nuts or chocolate chips in step 4 for a flavor twist.

Monday, May 9, 2016

Dental News

According to the National Sanitation Foundation (NSF), toothbrush holders are the third most germ-borne household item, after dish sponges and kitchen sinks. This is rather expected since toothbrushes are often left damp. Don't forget to clean your toothbrush holder regularly to keep it from accumulating germs!

Wednesday, May 4, 2016

Braces Friendly Recipe- Tacos in Pasta Shells

Tacos in Pasta Shells – A Braces and Kid Friendly Recipe from that’s perfect for celebrating Cinco de Mayo tomorrow!

  • 1 1/4 pounds lean ground beef
  • 1 (3 ounce) package cream cheese
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 18 jumbo pasta shells
  • 2 tablespoons butter, melted
  • 1 cup taco sauce
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 1/2 cups crushed tortilla chips
  • 1 cup sour cream
  • Chopped tomato, olive, onion, and lettuce for garnish (all optional)

  1. In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  5. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  6. Top with sour cream and optional garnishes.