recipe of the month

It's a new month, and we're excited to share with you August's recipe of the month! Enjoy this recipe from Mia, our lovely and talented front desk person! Here's what Mia had to say about her recipe:

I first came across a version of these while watching Giada De Laurentiis on the food network a couple years ago. Since then I've tried so many things with them. They make a lovely little addition to a brunch or you can even take them for a tailgating breakfast like my fiance likes to do. (GO BEARS)

The great thing about these little guys is you can change up the recipe so easily. For company I switch out the turkey sausage to pancetta . My fiance likes to switch the turkey sausage to chorizo and then add a little roasted red pepper to the mix for tailgating. Gives them a spicy kick.

Ingredients

• Nonstick vegetable oil cooking spray
• 8 large eggs
• 1/2 cup milk
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup cooked turkey sausage
• 1/3 cup of shredded cheese (I use a mix of asiago, parm, provolone)
• 1/2 cup of shredded mozzerella
• 2 tablespoons chopped fresh Italian parsley leaves

Directions

1. Preheat the oven to 375 degrees F.
2. Spray 2 mini muffin tins (each with 24 cups), or 1 muffin tin (each with 12 cups) with nonstick spray.
3. Whisk the eggs, milk, pepper, salt and garlic powder in a large bowl to blend well.
4. Stir in the turkey sausage, parsley and 1/3 cup of shredded cheese mix.
5. Use the 1/3 cup to fill prepared muffin cups almost to the top with the egg mixture.
6. Use the 1/2 cup of shredded mozzerella to sprinkle lightly on top of each muffin.
7. Bake until the egg mixture puffs and is just set in the center, about 10-15 minutes. I check them with a toothpick in the center, like a cupcake. No stick? Good to go!
8. Use a spoon to to loosen the frittatas from the muffin cups and slide them on a platter. Serve immediately or refridgerate for the later!

Now that the 4th of July has came and went, we're excited for the next part of summer. You've heard of The Dog Days of Summer, right?! Here are Rick Johns Dental love our canine companions, and our next recipe spotlight offers up some tasty treats for the four legged friends in your life!

Many of you know Kim, who works as both a dental assistant and a general office assistant, but did you know she has a very special birthday tradition!? Let her tell you all about it:

I love my 4 sweet and lovable dogs Peanut, Slim, Daisy, & Marshall.  I do not have any kids of my own yet, so when one of my pups has a birthday, I like to make it very special.  What is more fun and special than cupcakes!?  Every year when they turn a year older, I make a cake, cupcakes, or cookies for them.  Today, I am going to share with you cupcakes I made for my oldest Peanut.  It is very simple to make them, not many ingredients, and most of them I already had at home!

We think the pups deserve a little spoiling during the dog days of summer, enjoy the recipe below!

Pupcake Ingredients:

• 1/2 cup flour
• 1/8 cup peanut butter
• 1/8 cup vegetable oil
• 1/2 cup shredded carrot
• 1/2 tsp vanilla
• 1/8 cup honey
• 1 egg

Directions: Bake pupcakes at 350 degrees for 15-18 mins or until toothpicked clean.

Pupcake Icing:

• 12 oz. nonfat cream cheese, room temp
• 2 tsp honey
• 1tsp vanilla
• 3 tsp cinnamon
• Mix food coloring in for fun!

And here's an extra special tip from Kim:

At the end, I take small treats my pups love and put them on top followed by crunched up milkbones! They love these fun treats and I love to think they feel just that much more special on their birthdays!!