Amherst Orthodontics

Appetizers & Drinks | Soups & Vegetables | Entrees | Desserts

Appetizers & Drinks

Zach's Peanut Butter Milkshake (by Zach's mom, Laura)

1/2 C vanilla or chocolate ice cream
1/2 C milk
2 Tbsp peanut butter

Blend on high speed until smooth. Add more ice cream for a thicker shake. For more peanutty flavor, add more peanut butter to taste.

Variations: Mix milk and ice cream with Carnation Instant Breakfast for added nutrition. For low fat versions, use low fat or skim products. You can also blend in other fillings or ingredients for your favorite flavors.

"Shakes are a great way to fill an empty stomach when chewing is tough!" -Laura M.

Tracy's Lively Lemon Tingler

1 1/2 C sugar
3 C chilled ginger ale
1 C water
1 1/2 C fresh lemon juice (5-8 lemons)

In small saucepan, combine sugar and water over medium heat. Stir constantly until sugar dissolved. Remove from heat and cool to room temperature. Add lemon juice and stir to blend. Store base mixture in tightly covered non-metal container or jar in fridge. For each serving, comine 1/2 C chilled base mixture and 1/2 C ginger ale in tall glass. Add ice, if desired and serve immediately.

Dr. Diane's Green Tea Smoothie

1 C chilled green tea
1 Tbs honey or sugar
1 banana, peeled and sliced
1 Kiwi, peeled and sliced (optional)
2 C shopped honeydew melon

Puree ingredients in blender or food processor until smooth. Serve immediately. Serves 1-2.

Terry's Peppy Clam Shells

1/2 C finely chopped onion
1/4 tsp salt
1/2 C chopped celery
Dash of pepper
1/4 C finely chopped green pepper
Dash of Tabasco sauce
4 Tbs butter + 1 Tbs melted butter
Dash of Worcestershire sauce
2 Tbs Flour
1/2 C crushed Ritz crackers
1 Tbs Parmesan cheese
1 (7.5 oz) cane minced clams (undrained)
3-4 clean clam shells or baking shells
Diced cherry tomatoes for garnish

Preheat oven to 350'. In medium skillet, cook onion, celery and green pepper in 4 Tbs of butter until tender. Stirin flour, cheese and seasonings. Add 1/4 C of cracker crumbs; mix well. Stir in undrained clams, and stir till it bubbles and thickens. Divide amoung 3-4 baking shells or dishes. Combine rest of crumbs and butter. Sprinkle mixture atop shells. Bake for 15 minutes. Garnish with cherry tomatoes.

Mitch's Taco Salad

1 8 oz pkg. cream cheese (softened)
Finely chopped scallions
16 oz pkg sour cream
Finely chopped tomatoes
1 envelope taco seasoning
1 8 oz bag shredded cheddar cheese
1 16 oz jar salsa
Crushed Nacho chips (Braces friendly if crushed!)
Shredded lettuce

Blend sour cream, cream cheese and taco seasoning very well. Spread mixture in shallow glass dish. Spread salsa over mixture. Spread on vegetables. Top with cheddar cheese. Chill for a few hours. If chilling overnight, don't add veggies right away. Top with nacho chips.

Patti's Olive Cheese Puffs (by Patti and Dr. Jesse)

2 C shredded cheddar cheese
1/2 C butter
1 C all-purpose flour
1 Dash Worcestershire sauce
1 (5 oz.) jar pitted green olives

Preheat oven to 400'. Lightly grease a cookie sheet. In a small bowl, mix together cheese, butter, flour and Worcestershire sauce. Knead the dough. Pinch the dough into small balls; flatten them in the palm of your hand, then roll each circle of dough around one olive. Arrange the wrapped olives on the prepared cookie sheet. Bake for 15 mintues until lightly brown.

Soups & Vegetables

Ryan's Pizza Soup (by Ryan and Dr. Jesse)

1 1/4 C sliced mushrooms
1 C chopped tomatoes
1/2 C chopped onion
1/2 C cooked Italian sausage
1 tsp vegetable oil
1/4 tsp Italian seasoning
2 C water
1/4 C grated Parmesan cheese
1 (15 oz.) can pizza sauce
Shredded Mozarella cheese
1 C chopped pepperoni

Sautee onion and mushroom in oil until tender. In large saucepan, combine pizza sauce, water and seasoning. Add onion, mushrooms, pepperoni, sausage and tomatoes. Bring to a boil over medium heat. Reduce heat to simmer, covered, for 20 minutes. Stir occasionally. Stir in Parmesan cheese and garnish with mozarella cheese.

"You'd better cut the pizza in four pieces because I'm not hungry enough to eat six."—Yogi Berra

Cyndy's Country Potato Salad (by Cyndy and Dr. Jesse)

3/4 C reduced calorie mayonnaise
1/4 tsp. pepper
1/4 C sour cream
2 lbs red potatoes, cooked and cubed
3 Tbsp white wine vinegar
1 1/2 frozen green peas, thawed
2 Tbsp each of fresh dill and parsley
1/2 C sliced green onions
2 tsp sugar 1 1/2 tsp salt

In large bowl, combine mayonnaise, sour cream, vinegar, dill and parsley, salt, sugar, and pepper. Add potatoes, peas and green onions. Combine gently. Cover and chill to blend flavors. Serves 8.

Kathy's Likity Split Citrus Salad

1 avocado
1/4 C slivered red onion
1 small head Boston lettuce
2 Tbs sliced black olives
2 oranges, peeled & sliced
1/3 C Italian salad dressing
1 small head radicchio

Peel and slice avocado. Cover with plastic wrap until ready to use to prevent browning or oxidation. Arrange lettuce on plate. Arrange radicchio leaves on top of lettuce, and top with orange slices. Next, place avocado slices. Sprinkle red onions and black olives Drizzle dressing. Cover with plastic wrap until ready to serve. Serves 4.

Terry's SpringTime Salad

1 Bag fresh spinach
2 pints hulled & halved strawberries

Dressing:
1/2 C Sugar
1/4 tsp Worcestershire sauce
2 Tbs sesame seeds
1/4 tsp paprika
1 Tbs poppy seeds
1/2 C vegetable oil
1 1/2 tsp minced onion
1/4 C cider vinegar

Combine spinach and strawberries. For dressing, whisk together sugar, sesame seeds, onion, paprika, Worcestershire, and vinegar. Keep whisking while adding oil slowly. Top salad with desired amount of dressing.

Entrees

Brian's Burrito Wraps (by Brian and Dr. Jesse)

1 (1 oz.) pkg Hidden Valley Ranch dressing mix
4-6 (10 inch) flour tortillas
2 C shredded, cooked chicken (beef or pork)
1 C sour cream
1/2 cup salsa
1 pkg shredded Mexican cheese

Optional fillings: guacamole, black beans, rice, lettuce, red pepper slices, black olives

Combine dressing mix, chicken, sour cream and salsa in saucepan; heat thoroughly. Fill tortillas with chicken mixture and garnish with desired fillings.

Faye's Italian Beef Caserole (by Faye and Dr. Jesse)

1 lb. lean ground beef
1 can tomato soup
1 pkg dumpling noodles
1 tsp Italian seasoning
8 oz shredded cheddar cheese
8 oz shredded mozzarella
Salt and pepper to taste

Preheat oven to 350'. Brown ground beef and drain. Boil dumpling noodles and drain. Mix ground beef and noodles; stir in tomato soup and seasonings. Mix genely in 4 ouces each cheese. Put in casserole dish and bake for 30 minutes or until cheese is fully melted, and lighly brown on top.

Dr. Diane's Roasted Vegetable Quesadillas

2 C quartered & sliced potatoes
1/2 tsp dired oregano
1/2 C sliced onion
1/2 tsp salt
3/4 C sliced red or green pepper
1/4 tsp ground black pepper
1 1/2 C sliced zucchini
1 C grated cheese
2 Tbs olive oil
1 pressed garlic clove
4 ( 8" round) tortillas

Optional ingredients: (toppings)
Salsa, seeded and chopped tomatoes, olives, guacamole, & sour cream

Preheat oven to 425'. Saute all vegetables, herbs and spices in olive oil until evenly cooked. Spread onto large baking pan in one layer; roast until potatoes are brown and tender (about 25-30 minutes). Spread vegetable filling onto half of tortillas and top each with cheese. Fold tortilla to form half moon shape. Heat oiled skillet on medium heat. Cook quesadillas for 1-2 minutes per side. Serve warm. Serves 4. Prep time approximately 25 minutes.

Valerie's Sweet Potatoes with Marshmallow Clouds

6 Large peeled sweet potatoes
1/2 tsp ground cinnamon
1/4 C unsalted butter
1 tsp vanilla extract
1 C light cream
12 large marshmallows, cut in half
1/2 C dark brown sugar (packed)

Place sweet potatoes in 8 quart sauce pan, cover with water and bring to boil. Reduce heat to low and simmer for 20-25 minutes or until fork tender. Preheat oven to 350'. Grease 9x13 glass baking dish. Drain sweet potatoes. Put in large bowl and mash with butter, cream, brown sugar,cinnamon and vanilla. Transfer to baking dish, cover with foil and bake for 35-40 minutes. Uncover and place marshmallows on top. Return to overn for 5-8 minutes or until marshmallows are golden brown. Serves 6-8.

Desserts

Sharon's Low Fat Marshmallow Fudge (by Sharon and Dr. Jesse)

1 1/3 semi-sweet chocolate chips
1 1/3 miniature marshmallows
2/3 C fat free sweetened condensed milk
1 tsp vanilla
2 whole reduced fat graham crackes, broken into bite sized pieces

Line an 8 inch square pan with foil and spray with nonstick spray. In a saucepan over low heat, melt chocolate chips with milk. Stir in vanilla. Fold in marshmallows and cracker pieces. Pour into pan. Refrigerate 1 hour. Lift out of pan; remove foil and cut into 48 pieces.

Joanna's No Longer Secret Family Apple Bread (we waited a LONG time for this one!)

4 eggs
1tsp ground cloves
2 1/2 C brown sugar
1/2 tsp baking powder
1 1/4 C vegetable oil
3 C flour
1Tbs vanilla
3 C peeled & diced apples
2 tsp cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda

Pre-heat oven to 325'. Grease 2 9x5x3 pans. Beat eggs, sugar, oil, vanilla, cinnamon, salt, baking soda, cloves and baking powder together. Stir in flour. Batter will be thick! Beat one minute on low speed. Stir in apples to the batter. Pour into pans, filling each one 2/3 full. Bake 1 hour. Yum! One of our staff's favorite!

Dr. Deb's Peach Melba

3 (12 oz) bags frozen red raspberries
Vanilla ice cream
2 C sugar
Canned peach slices or sweet ripe ones
3 Tbs minute tapioca

For raspberry sauce, place thawed raspberries in blender on high speed (liquid). Strain our the seeds and put seedless raspberry puree in sauce pan. Add 2 C of sugar and 3 Tbs of tapioca to puree. Bring to boil on medium heat, stirring constantly until reaches full boil. Reduce heat, and simmer for 5 minutes, stirring occasionally.(Add more sugar if too tart.) Remove from heat and cool. Store in fridge until ready to use. To serve, scoop ice cream into parfait glass. Build layers of ice cream, peaches and raspberry sauce. Serves 6.

Carolyn's Cheesecake Squares, a la Welch's!

1 roll refrigerated sugar cookies
8 oz. cream cheese
1 C sour cream
1 egg
3/4 C Welch's grape jam
1/2 tsp vanilla
1/4 C sugar

Pre-heat oven to 375'. Slice cookie roll into 1/4" thicknesses; place slices on ungreased 9x13 pan. Bake for 12-15 minutes or until light brown and puffy. Spead with jam. In large bowl, combine remaining ingredients until smooth. Pour over jam layer, spreading to edges. Bake again for 25-30 minutes or until inserted knife comes out clean. Let cool and cut into dessert squares. Serves 12.

Patti's Cream-Filled Strawberries (by Patti and Dr. Jesse)

18 large fresh strawberries
2 C reduced fat whipped topping
1 C fat-free milk
1/4 almond extract
1 (1 oz) pkg sugar free instant pudding

Wash and remove stems from berries. Cut a deep "x" in the top of each berry and spread apart. In small bowl whisk milk and pudding mix for 2 minutes. Fold in whipped topping and extract. Pipe or spoon about 5 teaspoons into each berry. Chill until ready to eat.