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Old 05-26-2008, 10:09 AM   #31
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I'm putting my shoes on, now. I'm going to the store, to get a couple of boxes of M & C. I think the powdered cheese would keep the Cheatos crispier...you would'nt have the moisture, from the real cheese. Also, I think a light spray of butter flavored cooking spray (before cooking), with extra powdered cheese, sprinkled on top, would make the perfect Cheato.

OMG! Look what I found, online: [COLOR="DarkSlateBlue"]Low Carb Cheddar & Cheese Pasta Sauce Mix (powdered)[/COLOR].
It's got one gram of carbs and one gram of fiber! It's $6.59 for a 4-cup bag.

Nutrition Facts
Serving Size 1/2 cup (9.4g dry)
Servings Per Container 8 (4 per inner pack)
Amount Per Serving
Calories 47
Total Fat3g
0% Saturated Fat
2g Trans Fat
0g Cholesterol
12mg0%Sodium
157mg0%Total
[COLOR="DarkRed"]Carbohydrate1g
Dietary Fiber 1g[/COLOR]

Sugars 0g
Protein4g


Last edited by Sugar Free Sweet Pea; 05-26-2008 at 10:11 AM..
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Old 05-26-2008, 10:16 AM   #32
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Quote:
Originally Posted by Melle View Post
I'm putting my shoes on, now. I'm going to the store, to get a couple of boxes of M & C. I think the powdered cheese would keep the Cheatos crispier...you would'nt have the moisture, from the real cheese. Also, I think a light spray of butter flavored cooking spray (before cooking), with extra powdered cheese, sprinkled on top, would make the perfect Cheato.

OMG! Look what I found, online: [COLOR="DarkSlateBlue"]Low Carb Cheddar & Cheese Pasta Sauce Mix (powdered)[/COLOR].
It's got one gram of carbs and one gram of fiber! It's $6.59 for a 4-cup bag.

Nutrition Facts
Serving Size 1/2 cup (9.4g dry)
Servings Per Container 8 (4 per inner pack)
Amount Per Serving
Calories 47
Total Fat3g
0% Saturated Fat
2g Trans Fat
0g Cholesterol
12mg0%Sodium
157mg0%Total
[COLOR="DarkRed"]Carbohydrate1g
Dietary Fiber 1g[/COLOR]

Sugars 0g
Protein4g

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Old 05-26-2008, 10:16 AM   #33
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According to the Atkins Carb Counter, there are 0.3 net carbs, in one large egg white. So, if using the "Low Carb Powdered Cheese, above", these are the calculations I get on THE ENTIRE RECIPE:

Egg Whites: 0.6 net carbs
Powdered Cheese: 0 net carbs

Egg Whites: 6.8 grams protein
Powdered Cheese: 4 grams protein

Someone correct me if I'm wrong, but it looks like less than one gram of carbs, FOR THE ENTIRE RECIPE...and 10.8 grams of protein...
and 75 calories (entire recipe)!

Last edited by Sugar Free Sweet Pea; 05-26-2008 at 10:27 AM..
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Old 05-26-2008, 11:00 AM   #34
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I used to buy a powdered cheese at Costco in the spices/herbs section - wonder if they still have it? Or maybe Smart & Final or one of those places?

Also you can buy a cheese sprinkle stuff for popcorn - any of those should work!
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Old 05-26-2008, 11:26 AM   #35
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I just bought "Best Choice M & C", 3 for $1. I found an old crushed red pepper shaker, with those big shaker holes in the lid. So, I opened all 3 packages of the cheese powder and emptied them into the shaker. I figure it will be easier to control the amount I mix into the egg whites. I know there's fat in the cheese, so I'm not sure what will happen, when I add it to the whites. Also, I can use the shaker, to sprinkle the tops of them, before baking.

I think McCormick makes cheddar cheese powdered sauce mix, but I couldn't find it. The neighborhood store isn't the most well-stocked...it's a "tourist store". So, next time I go to the good grocery store, I'll look for that...until I can order some of the low-carb stuff. Who knows...the McCormick's may be low carb, too.

I bought some Reynolds Baking Parchment Paper. We have disposable pastry bags (DH brought home). So...here goes...wish me luck!
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Old 05-26-2008, 12:09 PM   #36
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I beat 3 egg whites, this time...wanted a bigger recipe. I beat the whites, until very stiff. I sprinkled the cheese into the whites, and continued to beat. This was a mistake because the whites started breaking down. SO, I quit, when I noticed them starting to break down. They were a little cheesy looking, but not as orange as I would have liked them to be. I used a big spoon and dipped the batter into a pastry bag, with about 1/4" cut, in the end. Then, I piped them into cheeto looking lines. I then sprinkled alot more cheese on top of them.

Next time, I will fold the cheese into the egg whites, with a fork...just sprinkle liberally and make the two lazy "S" stirs, sprinkle a little more...make the two lazy "S" stirs...until they look really orange.

I baked them at 300, for 20-minutes. I've been checking them every few minutes, because I knew they were small, and would cook faster.

They are cooling, right now. I think that after they are cooled, I'll put them in a ziploc bag and sprinkle a little more cheese on them, and shake the bag.

This picture is BEFORE I put them in the oven.
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Old 05-26-2008, 12:21 PM   #37
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Quote:
Originally Posted by LindaSue View Post
I figured you subbed the cream cheese with cheddar cheese, or whatever kind you used, so I didn't mention it.
Duh. Told y'all, I'm no cook of any kind whatsoEVER. I guess the fat in cheese of any kind counts. Makes sense, when it's explained to me. Sorry. I'm going into lurk mode, while the rest of the interesting recipe gets the bugs - er, details - worked out. Seems fair. Looks as if we are close to having a great LC cheesy-protein snack on hand. Am I dreaming? Someone PINCH ME, please!
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Old 05-26-2008, 12:28 PM   #38
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Cheatos...Attempt #1...needs more tweaking
  • They definitely turned-out a little flatter, than I would have liked them. That's due to the fact that I broke-down the egg whites, by trying to beat-in the cheese.
  • Also, they are VERY salty. I'm sure this cheap M & C mix, is ultra-loaded with salt.
  • Also, I was trying to get them "orange-looking", but then I noticed the cheese is yellow. So, I'll quit worrying about the color.
I've got some ideas...Attempt #2, in a couple of hours...but, we're getting VEWY close!


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Old 05-26-2008, 12:36 PM   #39
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LOL Melle @ your 'meringue" post immediately followed by 'any uses for egg yolks"

I always wonder what to do with all the leftover yolks too
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Old 05-26-2008, 12:37 PM   #40
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Quote:
Originally Posted by 24Fan View Post
LOL Melle @ your 'meringue" post immediately followed by 'any uses for egg yolks"

I always wonder what to do with all the leftover yolks too
Yes, I just posted that by the time I get this recipe tweaked, I'll have a dozen egg yolks.
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Old 05-26-2008, 12:44 PM   #41
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Shopping the diabetic aisle for LC-friendly products!

Before I go into lurk mode, just a small HaPpYdance for diabetic foodstuffs that are often LC-friendly. Worth checking out, any store's diabetic aisle!
Quote:
Originally Posted by Melle View Post
Look what I found, online (at diabeticdirect.com): Sauce Mix.
Zero net carbs? Well, almost.
Quote:
This Low Carb Cheddar n Cheese Pasta Sauce Mix contains an unbelievable 1 NET CARB per [1/2C] serving, minimal fats and 12 mg cholesterol. NO SUGAR or SUGAR ALCOHOLS ADDED; and No Polydextrose!
So they rounded down a bit in the nutrient label, to say "one gram of carbs and one gram of fiber" in 1/2C (47cals) - at $6.59 for 75g (8 x 1/2C or 9.4g dry).
Quote:
These Low Carb Sauces are made from cheddar cheese powder, whey protein, cream cheese powder, spices, sea salt, locust bean gum, xanthan gum, etc.
Um, what's the "etc." about? That sort of thing gives me an uneasy feeling. Maybe it's the BRIGHT-ORANGE-COLORING chemicals or the preservatives for eternal shelf life or something like that? Could be. Dunno.

Oh, just read a bit further and saw this:
Quote:
Ingredients: Cheddar cheese powder, whey protein, cream cheese powder, spices, sea salt, locust bean gum, guar gum, acacia gum, xanthan gum.
Lots of gum. Maybe that's the "etc." I feel calmer now. Somewhat. How are you feeling?

And yeah, I saw the "Trans Fat, 2g" for a 1/2C serving. *grumble grumble*

Any way you slice it, this is still fewer carbs than a sack of crinkly carbs!

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Old 05-26-2008, 12:49 PM   #42
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Quote:
Originally Posted by Melle View Post
Yes, I just posted that by the time I get this recipe tweaked, I'll have a dozen egg yolks.
Egg yolks? Great thickeners for soup or sauces. Anyone here like Bearnaise sauce? Hollandaise sauce? All of the egg yolks we will have leftover can become wonderful sauces to dress up vegies or to set off sizzling steak or burgers. Yum! Mayonnaise too.

Don't forget rich eggy custard flavored with fresh-grated nutmeg. Flan? Sure, that's a custardy kind of a dish.

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Old 05-26-2008, 12:57 PM   #43
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Powdered eggwhites? Eggwhite sold separately?

I know there are powdered eggwhites, a protein substitute. I suspect there is also a wet product that is eggwhites without the yolks, sold for all the folks who shun eggyolks for fear of cholesterol. I wonder if either/both of those will whip up into frothy peaks. Anyone have a clue? I sure don't. Just wondering.
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Old 05-26-2008, 01:17 PM   #44
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Quote:
Originally Posted by Zer View Post
I know there are powdered eggwhites, a protein substitute. I suspect there is also a wet product that is eggwhites without the yolks, sold for all the folks who shun eggyolks for fear of cholesterol. I wonder if either/both of those will whip up into frothy peaks. Anyone have a clue? I sure don't. Just wondering.
Well, "Egg Beaters" is made of egg whites. Only problem, they are pasteurized...and seems as if someone said pasteurized egg whites won't beat...does anyone know if this is true?

Also...Egg Beaters are yellow, which may give our Cheatos more of that color, that I'm trying to achieve.

Here is a list of Egg Beaters Ingredients.
Egg whites (99%), less than 1%: Natural flavor, color (includes beta carotene), spices, salt, onion powder, vegetable gums (xanthan gum, guar gum).

There's that gum, again!

Last edited by Sugar Free Sweet Pea; 05-26-2008 at 01:20 PM..
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Old 05-26-2008, 01:24 PM   #45
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Quote:
Originally Posted by Zer View Post
I know there are powdered eggwhites, a protein substitute. I suspect there is also a wet product that is eggwhites without the yolks, sold for all the folks who shun eggyolks for fear of cholesterol. I wonder if either/both of those will whip up into frothy peaks. Anyone have a clue? I sure don't. Just wondering.
The liquid egg whites that are sold have been pasteurized -- this supposedly keeps them from peaking when beaten. The box even usually has a disclaimer on it saying that the whites should not be used for meringues.

That being said, I distinctly remember using liquid whites for Revolution Rolls once and had no problem with them getting stiff, but I did use cream of tartar AND xantham gum.

I have some Nacho flavor Kernel Seasons popcorn flavoring (google them -- they have white cheddar, jalapeno, barbeque, ranch, etc) here and some liquid whites, so I might just give these a whirl this afternoon.

Couple of thoughts for Melle:

1. Do you think that piping the whites thru the bag forced some air out of them and made them flatish? I have a tiny 1/2 inch-ish scoop and I'm thinking of trying that instead to deflate the whites less. . .

2. Any downside to baking the cheatos WITHOUT the cheese powder, then lightly spraying with cooking spray, and coating with the powder by shaking the baked cheatos inside a plastic bag with the powder? That way you could bake some up but then split the batch into a variety of sprinkled flavors.. . .
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Old 05-26-2008, 02:03 PM   #46
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Quote:
Originally Posted by retroworx View Post
Couple of thoughts for Melle:

1. Do you think that piping the whites thru the bag forced some air out of them and made them flatish? I have a tiny 1/2 inch-ish scoop and I'm thinking of trying that instead to deflate the whites less. . .

2. Any downside to baking the cheatos WITHOUT the cheese powder, then lightly spraying with cooking spray, and coating with the powder by shaking the baked cheatos inside a plastic bag with the powder? That way you could bake some up but then split the batch into a variety of sprinkled flavors.. . .
You might be right, about piping the whites. I'll try it with a tiny spoonfull, next time.

No, there's no downside to baking them with no cheese powder. I can see all kinds of possibilities, for flavoring these. Personally, Cheetos weren't my biggest downfall...BBQ potato chips were. So, I'm thinking a bbq flavor would be good...AFTER I figure-out the cheetos.
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Old 05-26-2008, 02:29 PM   #47
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ATTEMPT #2

Attempt #2, is in the oven. I got a picture of before it was put in the oven, but won't post until I see how they turn out.

This time, I beat the 3 egg whites with Cream of Tartar and just a pinch of salt. I wouldn't have added any salt, but I didn't know if salt helped with the peaks, or not.

I took the cheese that I had frozen, this morning. I put it on "Chop" in the Food Processor, and it chopped it into teeny-tiny pieces...just perfect!

Then, I sprinkled the cheese (with my hand) on top of the whites, and folded them VERY GENTLY, with a teaspoon. Then, using the handle of a teaspoon (not the spoon part), I scooped out tiny little scoops, and placed them on the cookie sheet (with parchment paper). I then put about a teaspoon of the powdered cheese in my hand, and rubbed it between my finger and thumb, above each little puff, to get the tiniest sprinkling of cheese, on each one.

Now, they're in a 300 degree oven.

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Old 05-26-2008, 02:33 PM   #48
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I found the popcorn cheese powder in the popcorn section at Wal-Mart for $1.98. It's called "Kernel Season's Popcorn Seasoning White Cheddar". It's yummo - tastes exactly like a Cheeto. First I whipped the egg whites adding some of the seasoning when they got stiff. Big mistake! I can just hear Melle's chef husband screaming "Don't do it!!!!" Well, what did I know? They immediately turned to liquid and no amount of whipping was going to change that! I then whipped 3 more egg whites till very stiff. I scooped them out into little rounds with a teaspoon onto a parchment lined cookie sheet. I baked them at 300, took them out after they started getting set (20 minutes I think), sprinkled them with the cheese and continued baking them for another 10 minutes. I tasted them and couldn't really taste the cheese so I picked each one up and sprinkled more cheese on the moist bottom and put them back in the oven for another 10 minutes. The verdict? Well, they are very very light - just a little puff of air - definately not the texture of a cheeto but the taste is great. They'd be perfect if they were more the texture of a regular meringue cookie. They just need more body which I assume is the part sugar plays in the cookies. Hopefully someone can come up with a suggestion because this really does have promise. We're going to the casino for an outdoor Mickey Gilley concert tonight and I'm gonna' take them. Hopefully they won't turn into just a bag of cheeto flavored dust!

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Old 05-26-2008, 02:34 PM   #49
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Mmm...I think I can smell Batch#2 cooking. Is that possible???

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Old 05-26-2008, 02:39 PM   #50
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Wonder if a baked eggwhite Cheato could be dipped in the seasoned eggwhite mix and baked a 2d time. Might salvage the seasoned eggwhites that went flat on you.
Quote:
Originally Posted by Grace View Post
... I whipped the egg whites adding some of the seasoning when they got stiff. Big mistake! I can just hear Melle's chef husband screaming "Don't do it!!!!" Well, what did I know? They immediately turned to liquid and no amount of whipping was going to change that!

I then whipped 3 more egg whites till very stiff. I scooped them out into little rounds with a teaspoon onto a parchment lined cookie sheet. I baked them at 300, took them out after they started getting set (20 minutes I think), sprinkled them with the cheese and continued baking them for another 10 minutes. I tasted them and couldn't really taste the cheese so I picked each one up and sprinkled more cheese on the moist bottom and put them back in the oven for another 10 minutes. The verdict? Well, they are very very light - just a little puff of air - definately not the texture of a cheeto but the taste is great....
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Old 05-26-2008, 02:39 PM   #51
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Quote:
Originally Posted by Grace View Post
We're going to the casino for an outdoor Mickey Gilley concert tonight and I'm gonna' take them. Hopefully they won't turn into just a bag of cheeto flavored dust!
Has Micky gone out of town? I didn't know he left...he didn't tell me. Guess he won't get any of my cheatos...you'll have to take him some of yours. He likes "Tex Mex".

You'll love the concert...best show in Branson, IMHO. Tell him Melle says get back to town, we miss him.

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Old 05-26-2008, 02:43 PM   #52
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Old 05-26-2008, 02:46 PM   #53
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I just took them out of the oven, about 5-minutes before they were done. I had a brilliant idea, and sprayed them with "Butter Flavored" cooking spray. I think that will help "crisp them up".

Ohhhhh...how would parmesan cheese taste, sprinkled on them?
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Old 05-26-2008, 02:50 PM   #54
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I ran back in there and sprinkled grated parmesan on top of them...then another coat of butter spray, on top of the parm.

The "Best Choice" butter cooking spray is zero carbs, zero calories, zero fat...might as well take advantage of that butter flavor. It smells like cheesy popcorn, right now.
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Old 05-26-2008, 02:51 PM   #55
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I didn't realize you were in Branson, Melle. Yep - he's here in southeast Oklahoma appearing for FREE at the casino!!! We've got a couple of Tex-Mex restaurants in town so he oughta be plum thrilled.
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Old 05-26-2008, 03:23 PM   #56
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I THINK IT'S READY FOR PUBLICATION!

Final recipe (barring any further experimentation).

3 egg whites
1/8 tsp cream of tartar
A pinch of salt
1/4 cup to 1/2 cup shredded cheddar cheese (frozen)

Preheat oven to 300 degrees.

Put the frozen cheese in a food processor/blender and chop, until it's in tiny little pieces.

In a mixing bowl, blend first three ingredients, at high speed, until whites form stiff peaks. Sprinkle the chopped cheese, on top of the egg whites. Then, with a teaspoon or a rubber spatula, fold the cheese into the egg whites, VERY CAREFULLY, being careful not to disturb the fluffy whites, but thoroughly spread the cheese, throughout.

Then, using the tip of a teaspoon handle (not the spoon part), dip tiny little clouds of the mixture, and place on a cookie sheet. I would suggest using a sheet of parchment or a silicon baking sheet, but if you don't...spray the sheet, very well.

Then, lightly spray the tops of the puffs, with butter flavored cooking spray. Then, sprinkle grated parmesan cheese, on top of each puff. Then, put another coat of buttery spray, on top of that.

Bake at 300 degrees, for about 20-minutes. For crispier puffs, turn off the oven, and leave them in the oven for at least 30-minutes

The finished product:


In the pan, before they go in the oven:

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Old 05-26-2008, 03:53 PM   #57
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Melle, your Cheatos are beautiful. Need a taster? *bouncing and waving* If so, pick ME, pick ME! I bet your chef-spouse is awfully proud of your prowess as a creative cook! I know I'm proud to have been in on the birth of what surely is a LC staple that people will enjoy making and eating and taking to share with others at all sorts of affairs where LC food is not so easily had as it ought to be. We are all in your debt, as we make that long trek down in pounds and nibble on Melle's Cheatos while we get on with life and with fueling our bodies with protein-rich Cheatos. Who KNEW that protein could taste so GOOD!!!

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Old 05-26-2008, 03:55 PM   #58
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The recipe is posted, as "Melle's Low Carb Cheatos Cheese Puffs". Pictures are waiting approval...don't know how long that takes, but they're the same pictures I posted, here.

LowCarbFriends Recipes - Melle's Low Carb Cheatos Cheese Puffs - Powered by ReviewPost
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Old 05-26-2008, 03:59 PM   #59
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Quote:
Originally Posted by Zer View Post
Melle, your Cheatos are beautiful. Need a taster? *bouncing and waving* If so, pick ME, pick ME! I bet your chef-spouse is awfully proud of your prowess as a creative cook! I know I'm proud to have been in on the birth of what surely is a LC staple that people will enjoy making and eating and taking to share with others at all sorts of affairs where LC food is not so easily had as it ought to be. We are all in your debt, as we make that long trek down in pounds and nibble on Melle's Cheatos while we get on with life and with fueling our bodies with protein-rich Cheatos. Who KNEW that protein could taste so GOOD!!!
I couldn't have done it, without you. Yes, I do need a taster...the chef is still at work. I also need someone to clean my kitchen.

They are VERY good. There was a little batter left over, so I put those in, also. I butter sprayed and parmesaned them (is that a word?), before I put them in the oven. I was able to keep them in the oven, for almost 45-minutes, without burning...much crispier and not as airy. I turned off the oven, and put all of them back in, and I'll leave them at least an hour...see how crispy they can get.
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Old 05-26-2008, 05:00 PM   #60
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O ... M ... G! (Muttering to self ... you will not go to the kitchen and make Cheatos! You will NOT go to the kitchen and make Cheatos! You WILL NOT go to the kitchen and make Cheatos!) Cheetos were my downfall! I don't miss pasta, pizza, bread, ice cream, or any other hc food you could name ... except for Cheetos!

I am doomed! Doomed, I tell ya!
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