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Old 02-03-2008, 03:28 PM   #151
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ok i've been busy today cooking!! I made chile relleno's using a modified version of the oopsie roll as my batter. I used 6 eggs, 3 oz of cream cheese, garlic powder, pico de gallo and nutmeg. Here's what they looked like:

they look darker in my pic....the dark strip is the pepper......will be serving these tomorrow with enchilada sauce, sour cream and some lettuce!!!!
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Last edited by luckiangel; 02-03-2008 at 03:29 PM..
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Old 02-03-2008, 06:28 PM   #152
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You know how you would dice up "bread" chunks to have with the spinach dip? I just took one of the larger Oopsies, gently toasted and diced into chunks and spread spinach dip on top of each little chunk, VERY good. I love these things!!!
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Old 02-03-2008, 08:17 PM   #153
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Cleo has definatley saved my life with these ooopsies. Seriously I am a type one diabetic and recently found out what I thought were ok blood sugars are way too high. So what began as low carb for weight loss has turned to an even sticter low carb diet that I must be on for life to avoid diabetic complications.

If not for ooopsies i dont know if i would have the willpower to restrain from sometimes sneaking in bad bad carb rich foods.

I have made ooopsie buns, with Onion Powder, cheddar, and Mrs Dash garlic and herb ( and had every kind of burger imaginable)
The above oopsies toasted in the oven topped with butter and parm cheese with more Mrs. Dash for garlic bread

Also took the above oopsies and made em into mini pizza's with all my fave pizza toppings.


and out of plain oopsies I just made french-toast/pancakes .

I took two ooopsies and soaked them in a heavy whipping cream and egg mixture with cinnamon. I then cooked em up as i would french toast. Added a bit of diabetic peanut butter to the tops of my oopsies and covered with low carb sugar free syrup. OMG Heaven, seriously! for someone like me who has to eat this way forever its so awesome to have subs for my favorite foods.

Cleo you are my hero

Last edited by Desertrosenla; 02-03-2008 at 08:20 PM.. Reason: quick correction
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Old 02-03-2008, 08:47 PM   #154
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Just wanted a citrusy flavor...whipped up my usual double batch of oopsies and then made 6 large ones and popped them in the oven. Enough "batter" left for 6 small ones, so I diced up a handful of fresh cranberries I had left over from somewhere (the last ones), zested in some orange, threw in a 1/4 tsp each of orange and lemon extract, and my liquid sweeteners (Canadian Sugar Twin and Splenda), then folded that into what's left of the batter, trying to work fast as the eggs do deflate a bit if they sit...

Well, just had a very nice orange-y cranberry-zing (add more of these next time) treat-size oopsie with a smear of cream cheese. Don't know that they're like anything, but they sure are tasty.

Don't look any different than any others except for some specks, so no pic...I'm off to have another.

This is such fun...

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Old 02-03-2008, 09:00 PM   #155
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The first picture is my Mommy McMuffin. Even the kiddos love these ones.

Second picture is a giant oopsie. I just made it on a cookie sheet then cut it to fit into the botton of a springform pan. Then I topped it with a LC no bake cheesecake. Yummers!!!

Oh yeah, I should add that in the crust, I added an extra tsp of splenda.
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Old 02-03-2008, 09:13 PM   #156
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Niiiiiice. I was wondering if it would hold up to a cheesecake, but I was thinking baked...this is very good looking!

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Old 02-04-2008, 05:07 AM   #157
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Originally Posted by DeliGirl View Post
The first picture is my Mommy McMuffin. Even the kiddos love these ones.

Second picture is a giant oopsie. I just made it on a cookie sheet then cut it to fit into the botton of a springform pan. Then I topped it with a LC no bake cheesecake. Yummers!!!

Oh yeah, I should add that in the crust, I added an extra tsp of splenda.
Deligirl the cheesecake looks awesome, I have a Juniors cheesecake recipe(HC) that uses a sponge cake for the base. I could low carb it and use an oopsie.

Theislandgirl--The Juniors cheese cake uses a baked sponge cake as a base then bakes it again with the filling. I bet it would work with an oopsie.

Cleo how did your oopsie brats turn out? Did you take pics?

Last edited by shadowzip; 02-04-2008 at 05:13 AM..
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Old 02-04-2008, 02:40 PM   #158
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Ooooohhhhhh, Cannolli...........how I miss that! Now I've gotta get busy, and make that. There sure is a lot of things to make, with this. What a versitale recipe!
Hey, welcome back, Deb!
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Old 02-04-2008, 03:25 PM   #159
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I do not have pics but I made Strawberry oOopsie cake this weekend. I just made a double patch of the oopsie batter and added dry sugerfree strawberry jello to the mix...after it cools add frozen strawberries sweet with splenda. It was so good....I am gonna try a peach one next....I will take pics next time if I can keep my family out of it long enough...LOL
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Old 02-04-2008, 08:06 PM   #160
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My Cheese Danish OOPSIE's

Well I gave in all of the pics of the good eats convinced me to give them a try. I have been eating the oopsie on burgers and sandwiches, but I had to try them as a dessert! LOVED IT!!! The first pic I made a last week with strawberry cream cheese in the middle. In the second pic I added a little cinnamon to the batter and a little true lemon to cream cheese. DELISH!! They are a little flat this time, but still GOOD!
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Old 02-04-2008, 08:07 PM   #161
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I do not have pics but I made Strawberry oOopsie cake this weekend. I just made a double patch of the oopsie batter and added dry sugerfree strawberry jello to the mix...after it cools add frozen strawberries sweet with splenda. It was so good....I am gonna try a peach one next....I will take pics next time if I can keep my family out of it long enough...LOL
Gotta try this! Thanks!
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Old 02-05-2008, 07:03 AM   #162
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You guys rock! I'm so excited about everything you're making! I'm consolidating many of these recipes on my blog in a special oopsie listing in an effort to keep everything together. Everyone will be credited, naturally. I just don't want these recipes lost!

There's an awesome tiramisu on the main forum that I just added yesterday (marymc's recipe and pictures)!

I want a mcmuffin now. Thanks a lot, Deli!
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Old 02-05-2008, 09:01 AM   #163
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Im so happy to see all the variations for these little yummies! I personally love them especially how quick they are to make up. Keep the recipes coming..
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Old 02-05-2008, 04:54 PM   #164
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Chocolate Chocolate Chip and Flax Seed Parmasan Cheese Oopsie rolls

Hi everyone!

Ok...here is another Oopsie experiment!! The Chocolate one I use 8 ounces of cream cheese, 8 eggs, I sweetened the whites with Liquid Splenda (2 drops) I put chopped up Lindt 85 percent chocolate in the egg yolks with 2 TBS of cocoa, 4 drops of liquid splenda and about 1 splash of Chocolate Da Vinci Syrup. I made these in my muffin top pans. Got 12 of these.

The Buns I did the same amount of eggs and cream cheese. Put about 2 TBS of light and 2 TBS of Dark Flax Seed with 2 TBS of Parm Cheese and garlic and a dash of Onion powder. I did these on my non-stick alum foil but I had 2 extra and I did them in my muffin pans. I believe the next time I do these I will do all the buns in the muffin pans. They seem firmer that way. I had 8 large ones of these.

They both are really good. I think the next thing I am going to do with Oopsies is make them into a chocolate cake. Going to try to use my heart pans with a cream cheese filling between the layers and with a very stiff Whipped Cream frosting. Got to eat these first.
Here are my pictures.

Keep the great ideas coming
HUGS
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File Type: jpg My Flax Seed Parm Cheese Oopies Feb 2008.jpg (25.5 KB, 152 views)
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Old 02-05-2008, 05:10 PM   #165
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Those look GREAT, mac!
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Old 02-07-2008, 06:22 PM   #166
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I've made the Oopsies once, and enjoyed them---thank you for creating these, Cleo!

Now that I've stumbled upon this thread, I'm going to need to try a lot of these ideas.
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Old 02-07-2008, 06:24 PM   #167
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Hi, Becky! I'm so glad you like the oopsies! Who knew my ADD in the kitchen would have been a good thing.
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Old 02-08-2008, 08:29 AM   #168
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Originally Posted by luckiangel View Post
ok i've been busy today cooking!! I made chile relleno's using a modified version of the oopsie roll as my batter. I used 6 eggs, 3 oz of cream cheese, garlic powder, pico de gallo and nutmeg. Here's what they looked like:

they look darker in my pic....the dark strip is the pepper......will be serving these tomorrow with enchilada sauce, sour cream and some lettuce!!!!

u used pico de gallo for the outside? I am really curious about this recipe
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Old 02-08-2008, 09:11 AM   #169
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Im going to try to deep fry one today..what do you think? I have a recipe for a Cannoli dessert calzone (high carb) that I want to modify for Valentines Day and instead of making a low carb dough etc, I was just going to quickly deep fry an oopsie and top with the cannoli mixture??? Hope it works..
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Old 02-08-2008, 09:48 AM   #170
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Im going to try to deep fry one today..what do you think? I have a recipe for a Cannoli dessert calzone (high carb) that I want to modify for Valentines Day and instead of making a low carb dough etc, I was just going to quickly deep fry an oopsie and top with the cannoli mixture??? Hope it works..
Sounds yummy Mallory! Let us know if it works! And soem pics would be great, if you could!
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Old 02-08-2008, 01:05 PM   #171
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That's it! I gotta make those oopsies this weekend!
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Old 02-08-2008, 01:27 PM   #172
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Okay the deep frying this was a bust..I had just enough oil in the pan to drop it in but I think the oil was too hot and it burnt..I had flattened one out and thought it might crisp up in the hot fat..but no, so instead..
I flattened one out, topped it with some lc choc bar, melted that in the micro for a few seconds, then spead the choc around, topped that with my marscarpone/whip cream mixture, some walnut bits, rolled up and topped with leftover cheese mixture and walnuts. It was very good. In total I used 3 T of cheese mixture,9g of choc and 14 g of walnuts..off to figure out carb counts.

FYI, these roll up very nicely after you flatten them out and rewarm them..just like a pancake! Didnt have it around long enough to take pics..:blush:
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Old 02-08-2008, 01:36 PM   #173
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Oh my goodness, that sounds awesome! <runs away from the lc chocolate bar> lol! And oh my, marscapone <drools on floor>
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Old 02-08-2008, 03:00 PM   #174
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I want to thank the poster who came up with the idea for strawberry oopsie cake. I just made this for my DH for his birthday. It was made with a double batch of oopsies and a box of sugar free strawberry jello. I baked it in a 9x5 loaf pan for probably 40-45 minutes. (you might notice a piece taken out of the cake - DH tried it and gave it the thumbs up). I will be serving this tonight with sliced strawberries and whipped cream.



Edited to say, Giving credit to Critter34. It was her take on the oopsie !!! thanks
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Old 02-08-2008, 03:50 PM   #175
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Originally Posted by Mallory View Post
Okay the deep frying this was a bust..I had just enough oil in the pan to drop it in but I think the oil was too hot and it burnt..I had flattened one out and thought it might crisp up in the hot fat..but no, so instead..
I flattened one out, topped it with some lc choc bar, melted that in the micro for a few seconds, then spead the choc around, topped that with my marscarpone/whip cream mixture, some walnut bits, rolled up and topped with leftover cheese mixture and walnuts. It was very good. In total I used 3 T of cheese mixture,9g of choc and 14 g of walnuts..off to figure out carb counts.

FYI, these roll up very nicely after you flatten them out and rewarm them..just like a pancake! Didnt have it around long enough to take pics..:blush:
Were you frying the raw oopsie batter? or an oopsie already baked?
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Old 02-08-2008, 06:44 PM   #176
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Were you frying the raw oopsie batter? or an oopsie already baked?
Already baked..I was wondering about doing it raw but I ended up baking the whole batch so I tried that..how do you think the raw would work?
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Old 02-08-2008, 07:26 PM   #177
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Already baked..I was wondering about doing it raw but I ended up baking the whole batch so I tried that..how do you think the raw would work?

This is basically a meringue batter so I think it would be too delicate for a whole roll. Maybe coating something with the batter and frying it? You will have to give it a go.
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Old 02-08-2008, 07:42 PM   #178
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I am so making these tomorrow!!! I am restarting lc tomorrow and this is the 1st thing I'm making - fried egg and cheese sandwich for breakfast!!! Hamburgers for dinner, tuna melts, french toast, cake..etc..... I know I can stick to lc with these on my rolls and all these great recipe ideas!

How long do they keep? Say if I made like a quadruple batch to have on hand? Do they sit on the counter, or should I refrigerate? Or is it best to just make a double batch every couple/few days?
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Old 02-08-2008, 08:21 PM   #179
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I want to thank the poster who came up with the idea for strawberry oopsie cake. I just made this for my DH for his birthday. It was made with a double batch of oopsies and a box of sugar free strawberry jello. I baked it in a 9x5 loaf pan for probably 40-45 minutes. (you might notice a piece taken out of the cake - DH tried it and gave it the thumbs up). I will be serving this tonight with sliced strawberries and whipped cream.



Edited to say, Giving credit to Critter34. It was her take on the oopsie !!! thanks

This looks divine!!! With TOM here it might be the sweet treat I am looking for. This would make for a great Valentines cake also!! I CAN'T WAIT! BTW, how many carbs are in the boxed SF jello?

Thanks!
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Old 02-09-2008, 01:19 AM   #180
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s1mon3 - I just looked up sugar free strawberry jello and it's 0 carbs!!! I will be trying this out soon too!
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