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Old 02-21-2010, 07:23 AM   #2311
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Originally Posted by sfachillesgirl View Post
3 packages (24 oz.) of cream cheese, softened/room temp
4 eggs
1/2 tbsp vanilla extract
1/2 tbsp lemon juice
1/4 cup sour cream

Preheat oven to 400 degrees.

Beat/mix cream cheese until fluffy. Add eggs and mix, then add remaining ingredients and beat all until smooth.

Line pan with parchment paper. Then spoon cream cheese mixture into pan. Place pan in oven that has been preheated to 400 degrees, and then immediately put temperature down to 250 degrees. Bake for 60-90 minutes, until center of cheesecake is firm.

Add a puff of whipped cream for garnish. Gobble.


YUMMY!!
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Old 02-21-2010, 09:15 AM   #2312
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Quote:
Originally Posted by sfachillesgirl View Post
3 packages (24 oz.) of cream cheese, softened/room temp
4 eggs
1/2 tbsp vanilla extract
1/2 tbsp lemon juice
1 1/3 cups Splenda
1/4 cup sour cream

Preheat oven to 400 degrees.

Beat/mix cream cheese until fluffy. Add eggs and mix, then add remaining ingredients and beat all until smooth.

Line pan with parchment paper. Then spoon cream cheese mixture into pan. Place pan in oven that has been preheated to 400 degrees, and then immediately put temperature down to 250 degrees. Bake for 60-90 minutes, until center of cheesecake is firm.

Add a puff of whipped cream for garnish. Gobble.
Whooops, forgot the sweetness! See Splenda added in above.
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Old 02-21-2010, 09:36 AM   #2313
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Do you use liquid or powder splenda?
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Old 02-21-2010, 01:41 PM   #2314
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Originally Posted by AngieCakes View Post
YUMMY!!
That sounds fantastic I'll have to try that one.
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Old 02-21-2010, 01:59 PM   #2315
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Glad U added the Sweetness! That's the 1st thing I noticed that was missing. Looks Way Nummy!
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Old 02-21-2010, 07:02 PM   #2316
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Do you use liquid or powder splenda?
AC, I used the powder form. Is there one that's better than the other?
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Old 02-21-2010, 07:21 PM   #2317
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Originally Posted by sfachillesgirl View Post
AC, I used the powder form. Is there one that's better than the other?
Liquid has 0 carbs Packets have some carbs, and cup-for-cup sugar substitute (loose powder) has the most carbs of all AS.
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Old 02-21-2010, 07:30 PM   #2318
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Yep, what Maryposa said! Plus I think the measuring would be different for liquid.
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Old 02-21-2010, 11:14 PM   #2319
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Originally Posted by AngieCakes View Post
Yep, what Maryposa said! Plus I think the measuring would be different for liquid.
very true... my liquid splenda is very concentrated.
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Old 02-22-2010, 08:02 AM   #2320
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Originally Posted by Maryposa View Post
very true... my liquid splenda is very concentrated.
I have not seen liquid splenda anywhere ... not Kroger's, not Walmart ... nowhere. Is it something I'd have to special order online?


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Old 02-22-2010, 09:03 AM   #2321
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Originally Posted by Selahgal View Post
I have not seen liquid splenda anywhere ... not Kroger's, not Walmart ... nowhere. Is it something I'd have to special order online?


Marci
If you click the blue link in the post you quoted, you can buy liquid splenda (liquid sucralose) right here from netrition.com.
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Old 02-22-2010, 03:08 PM   #2322
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Ya, as far as I know it has to be ordered on-line. But once I got the small bottle and loved it, I bought the biggest bottle and have had it for like a year. I dont use the packets at all anymore so it's my only sweetener. It lasts a LONG time... 1 tiny drop is the same as a packet.

Last edited by Maryposa; 02-22-2010 at 03:09 PM..
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Old 02-22-2010, 05:11 PM   #2323
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I just re-vamped this recipe, and so can you. Just add stuff that tastes good to you. U/K?
Sausage Spinach Shroom Egg Casserole
Sausage Spinach Shroom Egg Casserole
1 roll sausage (Jimmy Dean…Hot or Sage or whateva)
1 onion (or ½ onion)
1can of mushrooms (or fresh…x7 shrooms chopped)
1 chopped red bell pepper.1 bag frozen spinach (Umm…or ½ to ¾ bag)
1 c. Shredded cheddar cheese
8 eggs
1/4 c. cream
salt and pepper, sprinkle nutmeg
Add (optional) dried basil/oregano and top w/paprika

Brown sausage and onion add mushrooms, spinach and spices. Cook till tender, drain pour in a greased 9x9 baking dish beat eggs, cream, salt and pepper sprinkle sausage mixture with cheese, pour eggs over and bake @ 350 for @ least 30 minutes. Cool 10 min. Eat….
Could I possible sub the spinach for broccoli or cauliflower? I don't like spinach at all. And, it looks sooooooo good!!
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Old 02-22-2010, 05:21 PM   #2324
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I am a google w*ore! I was trying to find a fun lc avi and came across that one!
That is very cute!!
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Old 02-22-2010, 05:27 PM   #2325
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Originally Posted by JazzleBug View Post
High Temp Roast Chicken





Preheat oven to 450 F. Yes, 450. Do it. Rinse and pat chicken dry, inside and out. The drier the better (crispier skin). Sometimes, I'll even leave mine out on a rack for a few minutes with air circulating. Season well inside and out (my fav is creole seasoning, but plain salt is fabulous). Truss the bird - it will cook more evenly and you'll be more successful. Put the bird on a rack on a baking sheet. Leave it alone for 45 minutes. Don't open and peek. The bird is fine, it doesn't need you, leave it alone or you'll let out all the hot air. After 45 minutes, stick an instant read thermometer in it and adjust time accordingly. The bird should read at about 155 - 160 in the thigh (don't overcook it!!!). Take the bird out at that point and set it on the stove top to rest. Yes, it needs to rest. This will allow the juices that are flowing everywhere to resettle back into the meat. This means juicy meat. The temperature will continue to rise, if you're concerned about that. Don't sweat it. Also, if you get impatient and cut into it, you won't be happy. I let my 4 - 5 pounders rest for about 10 minutes while I get the green beans ready. Cut into serving pieces and serve away! My favorite side with this chicken is green beans sauteed and browned in the chicken drippings, salt, and pepper.
Oh, yummm, jazzle!!! Even hubby said that looked so good.. and the green sauteed and browned with the chicken drippings, salt & pepper... I think I felt a drop of salvia hit my hand as I'm typing!!
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Old 02-22-2010, 05:29 PM   #2326
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Originally Posted by BarbDe View Post
Seriously, how can you get bored with LC??

Loaded mashed cauliflower


Pulled pork w/homemade LC BBQ sauce, loaded mashed Cauliflower and salad fixings from our garden!
Yum!! Barb, can you give your recipe for the pulled pork and your LC BBQ sauce please???
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Old 02-22-2010, 05:32 PM   #2327
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Originally Posted by msmamba View Post
I've restarted induction and here are some of the meals I made during my first week.

Jody's Pumpkin Bake


Linda Sue's "Cheese Crackers"


Linda Sue's Spinach Lasagna


Shrimp and Steamed Brocolli w/ Garlic Butter
The spinach lasagna looks to be right up my alley. What can I sub for the spinach?
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Old 02-22-2010, 05:38 PM   #2328
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Originally Posted by flemington1975 View Post
i mash mine with a potato mashers so it stays kinda chunky. add butter, cream cheese, sour cream, cheddar, bacon, chives and mash. yumm!!

i have done it in a blender though too and i love the smooth creamy texture too but i am lazy and dont like to drag out the blender and then clean up...LOL
LOL, lazy is my middle name!
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Old 02-22-2010, 05:57 PM   #2329
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Originally Posted by LC_Monkee View Post
I finally found my camera cord. Just be warn. Sometimes I eat weird combinations. LOL. I also like to layer and tower food.

Fried eggplant (eggplant, egg, parm, ground pork rinds, herbs/seasonings - fried in peanut oil)
Can you give a recipe for this? I love fried eggplant! Thanks!
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Old 02-22-2010, 06:11 PM   #2330
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Pix of Pumpkin Bake. I didn't have any cream to whip up...so, it's just a plain ole pumpkin slice sitting all by its lonesome.

Can I ask what type of consistency this is? Like a cake or a thick mousse? sorry to sound dense, I'm not quite understanding. Thanks!
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Old 02-22-2010, 06:15 PM   #2331
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Yummy! All your meals look delicious.

This was my lunch today.
bacon wrapped hotdog frank w/mustard, pico de gallo (tomato, cilantro, onion, jalapeno, lime) and cucumber salad (cucumber, s/p, olive oil, red wine vinegar, oregano)

I was craving salty and this totally hit the spot! I didn't even need the bun. Plus, I didn't have to cook! I just threw it in the oven and set it on broil until crispy.

Hi Monkee! Did you just beef hotdog and wrap bacon around it? I am not a 'pico de gallo' fan.. and wondered how it would be with just the beef hotdog and bacon wrap?

Thanks!
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Old 02-22-2010, 06:18 PM   #2332
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Originally Posted by Cryssi View Post
It's very yummy, filling and ridiculously easy to make. I always double it and we have it for lunches for the next few days too.

I skipped over it forever because it had spinach. I was SURE I absolutely HATED spinach until I tried some last month when out to dinner with a friend and its now my new obsession
You tasted spinach and hated it, or you 'thought' you hated spinach without trying it? I just cannot tolerate the taste of canned spinach. Maybe I should try frozen? Anyone use to hate spinach and now like it?
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Old 02-22-2010, 06:21 PM   #2333
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fishergal, I am guessing that any greens can sub for spinach... IE collard greens, mustard or turnip greens, kale, etc. They are tougher leaves but still should sub ok.
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Old 02-22-2010, 06:23 PM   #2334
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I've made two batches of Oopsies and doubled the recipe both times. I get about 11-15 large sized 'buns'. The first batch I added the vanilla protein powder and the second batch I added savory spices but forgot the protein powder so they tasted more eggy, but not enough to be yucky. I couldn't taste the 'eggy' when the protein powder was in them.. The protein powder definitely gives them more substance. They hold up very well. I've made sandwiches, toast, etc. with them with no problem. I got a couple of BIG ones this last batch that'll make perfect little pizzas!

They are light weight, flaky, a tad spongy, but very sturdy and very tasty and don't tear apart!! The possibilities are endless!


Marci
where can you find protein powder? How much do you add?
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Old 02-22-2010, 06:32 PM   #2335
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Open Faced Omelet

Yumm.... please post how to make an open faced omelet please!
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Old 02-22-2010, 06:38 PM   #2336
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Well darn, my EDIT button disappeared so anyhow here's a pix of the jicama I found at the store:




And here's a pix of my brunch today. Eggs, jicama browns & bacon:



My problem is pacing myself! I want to make so many dishes and I can't eat them fast enough. Fortunately hubby is helping me so they must be GOOD if my non-carbing hubby loves them.


Marci
Does anyone know if I can find Jicama in Georgia? How do you prepare it?
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Old 02-22-2010, 06:52 PM   #2337
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Originally Posted by BrandNewMe2004 View Post
I recently saw a recipe for *bacon* deviled eggs. When my eggs are old enough, I'm going to try it. (We need a drooling emoticon, seriously)

Hubby would love this - the Gulden's spicy is his all time favorite mustard!
Why when your eggs are old enough, brand?
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Old 02-22-2010, 06:57 PM   #2338
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Does anyone know if I can find Jicama in Georgia? How do you prepare it?
Most grocery stores have jicama nowadays. It's usually with the other 'weird' stuff in the produce section.


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Old 02-22-2010, 06:58 PM   #2339
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Originally Posted by fishergal View Post
Yumm.... please post how to make an open faced omelet please!
Just like you would a regular omelet but don't flip it in half. Pour the scrambled egg mixture into omelet pan and cook without flipping. i have placed a lid or plate on top so the eggs on top cook.
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Old 02-22-2010, 06:58 PM   #2340
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Why when your eggs are old enough, brand?
Older eggs are easier to peel.

BUT I changed from boiling to steaming mine and now they peel like a dream, even the ones fresh outta my hens!!


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