Wednesday, June 21, 2017

Chocolate Pudding Pie in a Jar

Here is another yummy braces friendly recipe. 



CHOCOLATE PUDDING PIE IN A JAR
What a cute and fun twist on an old favorite, and a great way to celebrate CHOCOLATE PUDDING DAY today!  From: http://www.thisgalcooks.com

Ingredients:
  • 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

Directions:

  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 www.bettycrocker.com.   

Peanut Butter Cookie Cups
Ingredients:
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 

Directions:
  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.