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Old 04-26-2007, 05:59 AM   #61
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in the door. "Hi, Mom! Uhhh ... what are you doing?"

"I'm looking for a pork roast!" I snapped. Then I looked up and saw that he had his girl friend with him, whom I had not met before. I was sooo embarrassed! :blush:

Thank goodness the young woman had a great sense of humor, and we all had a good laugh about it after I explained the situation.

(I eventually found the platter under my bed. Sheesh! )

Sorry for the thread jack!
That's too funny!
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Old 04-26-2007, 10:36 AM   #62
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I got a Tooter Pie in the oven. I halved everything and added sausage instead of bacon, green pepper and onion. Can't wait till it's finished.
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Old 04-26-2007, 10:47 AM   #63
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I made one last night, according to the recipe. I was going to add spinach, but realized I was out. I really liked it, but I thought it needed tomato sauce, so I'm going to put 1/4 cup of tomato sauce on each slice. YUMMY!
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Old 04-26-2007, 01:27 PM   #64
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I made one last night, according to the recipe. I was going to add spinach, but realized I was out. I really liked it, but I thought it needed tomato sauce, so I'm going to put 1/4 cup of tomato sauce on each slice. YUMMY!
Ya know...I always wondered about doing it like a pizza with just adding the sauce on the side. I'd put sausage, peppers, onions and mushrooms in it. I'll have to try that.
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Old 04-26-2007, 04:23 PM   #65
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I'm going to make this this evening, except I'm going to bake it in muffin tin (like Dottie's Egg Muffins.) One "muffin" will be just about right for me, and will make a nice alternative to (or accompaniment to) the Banana Nut Flax muffins I made a few days ago, using Whitelighter's recipe. (YUM!!!! Are those ever good! )
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Old 04-27-2007, 08:06 AM   #66
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Ya know...I always wondered about doing it like a pizza with just adding the sauce on the side. I'd put sausage, peppers, onions and mushrooms in it. I'll have to try that.
I'm going to have some over the weekend and try it with 1/4 cup of a lc spaghett sauce. I'm sure it will be so yummy!
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Old 05-01-2007, 04:49 PM   #67
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I made (close to) the original recipe but exchanged the Ricotta for about 10-12 oz of cream cheese. Everyone loves it even leftover.

Thanks Tooter, I'm looking forward to using the Ricotta just as soon as I get to the grocery store.

BP
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Old 05-01-2007, 07:09 PM   #68
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Thanks Tooter. Your Tooter pie was the hit of our potluck!!
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Old 05-18-2007, 05:29 AM   #69
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Ive been making this once a week since you first posted it on the board and want to say thank you. Its become a staple at our house, great for any meal. Its fantastic and there are some many alternatives as to what you can put in it. My favorite is cut up sausage links and vadilia onions
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Old 05-19-2007, 06:11 AM   #70
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Ive been making this once a week since you first posted it on the board and want to say thank you. Its become a staple at our house, great for any meal. Its fantastic and there are some many alternatives as to what you can put in it. My favorite is cut up sausage links and vadilia onions
I'm so glad that you like this. It's one of my favorite recipes.
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Old 05-21-2007, 03:49 AM   #71
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Tooter, I add my compliments for this pie to the others. I've made many a quiche before but not with ricotta. It adds a unique flavor that my family loves. I use the basic recipe and open the fridge and see what else is available. It is adaptable to almost everything. Thanks for the post.
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Old 05-21-2007, 04:16 AM   #72
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I was in a hurry 1 morning and didn't have the bake time so I took a portion of the base recipe, threw in a green onion, bacon and muchrooms.

Ever since I make Better Than Scrambled Ricotta Eggs. Thanks tooter.
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Old 05-21-2007, 04:36 AM   #73
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Tooter, I add my compliments for this pie to the others. I've made many a quiche before but not with ricotta. It adds a unique flavor that my family loves. I use the basic recipe and open the fridge and see what else is available. It is adaptable to almost everything. Thanks for the post.
Thank you, Keywstdame! I have actually made this for non lowcarbers with a pie crust and they go crazy over it. You are right, it is adaptable to almost everything. I have even made it with Garden fresh sliced tomatoes on top and it was awesome.


KevinPA, gotta love Ricotta!! It's a staple in my fridge now. lol Now, we need to work on a "Sweet" Ricotta Pie/cake. I just know it would make a killer "Cheese Cake", Italian Love cake type thing...I just haven't taken the time to make one up. Got any ideas? *Hint, hint, hint* lol
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Old 05-30-2007, 08:09 PM   #74
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Thanks for the recipe.

I tweaked it tonight using browned ground beef and some cheddar thrown in. I love it with the ricotta way more than regular cheeseburger quiche recipes I've tried. I ate way more than 1/6 of the recipe though....very yummy!
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Old 05-31-2007, 12:29 AM   #75
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I was going to fix this over the weekend, but forgot to buy some ricotta. But I had a whole container of large curd cottage cheese that I bought by mistake, so I tried it and it's delicious. I like cottage cheese better than ricotta in lasagne, so figured it was worth a try. it was!

Thanks Tooter

mary
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Old 05-31-2007, 03:30 AM   #76
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I hadn't thought about using cottage cheese instead of ricotta! Great idea for a sub. I don't have the ricotta but I do have some cottage cheese leftover from last week's lasagna, so I made a half batch and the little pie is in the oven right now. Can't wait to taste it!
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Old 05-31-2007, 04:52 AM   #77
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I tried this yesterday and took it to dh office for lunch. Everyone raved about it and dh said recipe was a keeper. Thanks for the recipe.
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Old 05-31-2007, 06:55 AM   #78
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I hadn't thought about using cottage cheese instead of ricotta! Great idea for a sub. I don't have the ricotta but I do have some cottage cheese leftover from last week's lasagna, so I made a half batch and the little pie is in the oven right now. Can't wait to taste it!
Well I tasted it and it was very good! However, I had to bake it an additional 8 minutes and the center, though set, was still a little soft. I think the texture would probably be better using the ricotta, so I'll try it that way next time. Thanks for the recipe Tooter!

Last edited by robirdstx; 05-31-2007 at 06:57 AM..
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Old 05-31-2007, 07:40 AM   #79
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I made the original recipe and added 3/4 C CARBQUIK.
It turned out great!
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Old 06-05-2007, 11:44 AM   #80
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*bump*
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Old 06-05-2007, 12:44 PM   #81
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Sooooo....where is this mini-pecan pie recipe?????
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Old 06-05-2007, 02:48 PM   #82
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Has anyone tried these in muffin tins? If so, how did you adjust the temp/time? (Thx.)
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Old 06-05-2007, 02:56 PM   #83
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Yes I have abd I cook it in my oven @350 for 30 min. they come out wonderful and are already portioned for me.
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Old 06-05-2007, 03:37 PM   #84
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Thanks Dogs-R-Us. It's the same, then, as in a casserole dish. I'm going to try this.
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Old 06-05-2007, 06:39 PM   #85
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Sooooo....where is this mini-pecan pie recipe?????
Tooter's Mini pecan pies

2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese


Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling

1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.

Enjoy!
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Old 06-05-2007, 07:00 PM   #86
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Tooter

Is this an original recipe that you created? Wow! This looks great! Thanks.

HANNAMOM
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Old 06-05-2007, 07:13 PM   #87
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Tooter

Is this an original recipe that you created? Wow! This looks great! Thanks.

HANNAMOM
Yep. It is good. When I say "Small" muffin tins...I mean the mini ones. Can you believe this recipe turned out my first shot at it? I got lucky.

Oh and I didn't have the Brown Diabetisweet So that is why I used the "Regular" and added Black Strap Molasses to it (Trying to answer questions before they are asked).

No, you can't use Splenda instead of the Diabetisweet (Another question that is asked alot) Why? Splenda will not thicken up and the Diabetisweet will.

I hope that helped.
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Old 06-05-2007, 07:25 PM   #88
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Thanks for your quick reply Tooter. You have quite the talent at creating recipes. I'll have to try this soon. HANNAMOM
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Old 06-22-2007, 07:25 AM   #89
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Well I tasted it and it was very good! However, I had to bake it an additional 8 minutes and the center, though set, was still a little soft. I think the texture would probably be better using the ricotta, so I'll try it that way next time. Thanks for the recipe Tooter!
I've made it twice now using the ricotta and it makes all the difference in the world. Thanks again Tooter!
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Old 06-28-2007, 11:28 AM   #90
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Hi Tooter, thanks for these great recipes.

I live in the UK, could you tell me more about Diabetisweet? I have never heard of it. We get very little lo carb food and this sounds so interesting.

Many thanks, you look wonderful by the way!
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