Summer Snack

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!

Are you as excited for the 4th of July as we are here at Rick Johns Dental? We love the fireworks, the BBQ, and of course a day full of friends and family! And what's a 4th of July celebrating without some patriotic themed snacks?

Kelly is a dental hygienist on our team, and we highly recommend you try out her 4th of July cake. It's as easy to make as it is to eat, so enjoy it while you watch the fireworks!

Ingredients:

• Two pound cakes
• Sliced banana
• Cool Whip
• 1 pint blueberries
• 2 quarts of strawberries

Directions:

1. Take two pound cakes and slice them each in half.
2. Place side by side on a plate or in a pan.
3. Put a layer of sliced banana on top of the cakes and then spread a layer of cool whip topping over the top of the bananas and cake.
4. Decorate in the theme of the American Flag using 1 pint of blueberries and  2 quarts of strawberries.
5. Enjoy!

You can buy ready made cinnamon tortilla chips , but with a little bit of work you can make your own! Here are some quick directions:

Mix 1/2 cup of sugar with 2 tablespoons cinnamon.

Spray package of  flour tortillas with butter flavored cooking spray on both sides, & cut into wedges using a pizza cutter.  Dredge the tortillas through the mixture and place on a cookie sheet in a single layer.  Bake at 350 for about 8 minutes.

Let them cool and serve with fruit.