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Old 06-04-2008, 07:42 AM   #31
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Too funny!

If you don't let me have some of your Cheesy Poofs, Ah'm taking my toys and Ah'm going home!
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Old 06-04-2008, 07:49 AM   #32
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Old 06-05-2008, 09:29 AM   #33
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Seriously.



Did you guys try making these yet? I actually looked for Molly McButter Cheese Sprinkles yesterday and they didn't have any at the store...lucky for me! (you know I try to avoid those products. I looked at the Kernel Store ingredient list and almost bought it till I saw hydrolyzed soy protein in it and maybe hydrolyzed corn protein and I put it back and walked away).
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Old 06-05-2008, 10:36 AM   #34
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Quote:
Originally Posted by pooticus View Post
Seriously.



Did you guys try making these yet? I actually looked for Molly McButter Cheese Sprinkles yesterday and they didn't have any at the store...lucky for me! (you know I try to avoid those products. I looked at the Kernel Store ingredient list and almost bought it till I saw hydrolyzed soy protein in it and maybe hydrolyzed corn protein and I put it back and walked away).
I made them without anything on them. They were pretty good, but they really need "something" to make them great.
I was afraid that I'd find out the pwd cheese had stuff I didn't want!
Wish I could think of something to put "on" them. I can't stand Parm cheese! And besides I don't think that would make them taste like cheetos to me. I want something more cheddary.
I would also like to figure something out to make them a little less meringuey. (makin up my own words here )
I'll make them again. More cheese next time. ... I started out with 1/3 cup, and then added a little more. So I think I need at least the 1/2 cup. I have shredded cheddar/Monterey Jack cheese, and that is what I used.
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Old 06-05-2008, 11:06 AM   #35
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what about adding this to your poofs??

ZERO carb too!

you can order it here:

Cheddar Cheese Powder (gluten free) - $18.68 : Preparedness Plus, The Source for Quality
Attached Images
File Type: jpg cheese.jpg (61.8 KB, 11 views)
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Old 06-05-2008, 11:43 AM   #36
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Hey Meriginguey

Isn't that a dance step?




Why can't you fry them in oil and make them crisp?

Thanks for the tip on the powdered cheese,
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Old 06-05-2008, 02:12 PM   #37
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Yep, I bet that would be great!!! And wouldn't you know it I just go in an order from them a week or so ago. I won't be ready to order again for a while.

I ordered the pwd milk, which I use to make my version of CarolynF's low carb milk. It seems to have a better taste than the pwd milk that I had bought at the store. But I still have quite a bit of that, so I'll use it up before I use any more of the Provident Pantry that I ordered.

Sure wish I had some of that cheese pwd now!
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Old 06-05-2008, 05:41 PM   #38
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I just realized that wasn't where I ordered my milk & stuff. I didn't look at it close enough. At first glance it looked like the site.
I just went back and looked at that again, and realized it was different.
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Old 06-05-2008, 05:45 PM   #39
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Quote:
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Why can't you fry them in oil and make them crisp?
Eggwhites go leathery in hot oil/fat. But try it and see how it goes.
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Old 06-05-2008, 06:50 PM   #40
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Zer

Congrats on your weight loss. I didn't realize that the whites would go
all funny like that. I bought some cheese powder today.

It's on the list. I guess Cheetos are first and Frito Lay original corn
chips are my second red light food. The thought of a legal Cheeto
has me too excited for my own good.
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Old 06-07-2008, 08:27 AM   #41
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Quote:
Originally Posted by crazywoman-n-wy View Post
I made them without anything on them. They were pretty good, but they really need "something" to make them great.
I was afraid that I'd find out the pwd cheese had stuff I didn't want!
Wish I could think of something to put "on" them. I can't stand Parm cheese! And besides I don't think that would make them taste like cheetos to me. I want something more cheddary.
I would also like to figure something out to make them a little less meringuey. (makin up my own words here )
I'll make them again. More cheese next time. ... I started out with 1/3 cup, and then added a little more. So I think I need at least the 1/2 cup. I have shredded cheddar/Monterey Jack cheese, and that is what I used.
You might get more of that cheddar flavor if you just use sharp cheddar. I barely sprinkled any of the cheese sprinkles on mine (I made them very small trying to make them look like cheetos so I had a hard time getting the sprinkles to actually "land" on them!) and they had a good cheddar flavor.
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Old 06-07-2008, 08:31 AM   #42
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I think I'm going to try a couple of variations on these. One with a bit of sweetener and PB2 and then sprinkle with diabetesweet and cinnamon. Another with maybe flax and some type of milder cheese and italian seasonings for croutons. Until I tried the cheetos last weekend, I don't think I've ever worked with eggwhites so I don't really know what I'm doing. Anyone have any thoughts on if the experiments above would work or not or any special way to do it to make it work? I wasn't sure if the flax or the PB2 would somehow alter the eggwhites?
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Old 06-07-2008, 08:35 AM   #43
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Sharp cheese...long low heat...makes crunchier Cheatos!

Quote:
Originally Posted by Teresa123 View Post
You might get more of that cheddar flavor if you just use sharp cheddar. I barely sprinkled any of the cheese sprinkles on mine (I made them very small trying to make them look like cheetos so I had a hard time getting the sprinkles to actually "land" on them!) and they had a good cheddar flavor.
Freezing cheese (as OP recommends) makes it go all crumbly, which ought to be great for tossing cooked Cheatos to get a bit more cheese all over the outside of crunchy-cheese bits cooked overnight in an oven that starts out at 300║ and cools off slowly while cooking cheesy meringues, as OP notes in one of her recipe variations. Crunch comes from long low heat.
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Old 06-07-2008, 08:57 AM   #44
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Quote:
Originally Posted by Teresa123 View Post
You might get more of that cheddar flavor if you just use sharp cheddar. I barely sprinkled any of the cheese sprinkles on mine (I made them very small trying to make them look like cheetos so I had a hard time getting the sprinkles to actually "land" on them!) and they had a good cheddar flavor.
I'm sure you're right. the Chedar/Jack is what I had. I may have to get some cheddar (tho I'm not crazy about sharp cheddar) without the Monterey Jack in it to try. And I'm trying to figure out about adding cheddar pwd (if I get any). I knew it would be hard to get "on" the cheatos.
I decided not to try to make them so much like cheetos in shape & size. I just use a teaspoon, and drop in smallish blobs on the sheet. If they come out kinda longish, then all the better, but I don't worry about that.
Thanks for the tip Teresa.
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Old 06-08-2008, 04:01 PM   #45
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crazywoman, I don't know how many carbs it has, but we love the packet of cheese powder in Kraft Macaroni & Cheese! When we used to eat lots of buttered popcorn, we'd sprinkle it on top - to die for!
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Old 06-08-2008, 10:01 PM   #46
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Thanks.... When I get the chance I'm gonna check that out, and look for canned as well.
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Old 06-08-2008, 10:07 PM   #47
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Quote:
Originally Posted by jigglenomore View Post
crazywoman, I don't know how many carbs it has, but we love the packet of cheese powder in Kraft Macaroni & Cheese! When we used to eat lots of buttered popcorn, we'd sprinkle it on top - to die for!
Yes, I tried it on my first recipe, and it was good...but VERY salty. I don't know if I went overboard on the cheese powder, or what, but they were so salty I couldn't eat them. I probably did go overboard, but rather than experience it again, I just used parmesan.

I poured mine into one of those cheese shaker jars (with the big holes in the lid). I've still got the jar, in the cabinet. Next batch I make, I will probably try the powdered cheddar again...just not use as much.
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Old 06-09-2008, 07:06 AM   #48
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You should try adding a little powder to a bag, then add the cheetos puffs and shake them to coat and see if you can get away with less.

When they make them in real life it's sprayed on in a tumbler like a cement mixer.
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Old 06-09-2008, 10:17 AM   #49
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As I recall, my fingers got salty and orange from what carby Cheetos are dusted with, so shaking Melle's Cheatos in a bag of some cheesy stuff makes a lot of sense. I'm wondering how to dilute too-salty stuff. Maybe adding coconut flour? Would that help? Maybe using flaxmeal? Might work.
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Old 06-22-2008, 06:36 PM   #50
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Old 08-09-2008, 04:14 PM   #51
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These are really good. I like how there are so little in the way of carbs in them. I am diabetic and I really have to watch this.

Mine are still in the oven have been for about 30 minutes but i couldnt resist and had to snag a couple to nibble on. Tasty! I put a bunch of the shredded cheddar in the egg white mix and then sprinkled it on top with a bit of the parmesagne. Definate tastes like a cheese cracker this way for me. Good stuff. Will let you know how they turn out when they are completley done.
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Old 08-09-2008, 08:36 PM   #52
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I got some cheese powder off of ebay and am gonna try these. They sound so easy and delish! You are a genius, Melle.
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Old 08-11-2008, 12:15 AM   #53
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CHEAT TOES.

I HAD AN AWFUL CRAVING FOR THE REAL THING. LAST NIGHT AT
10 P.M. I MADE THIS RECIPE AND THEY WERE SO DELISH
THAT I ATE THE WHOLE PAN. THEY ARE GOOD. I HAD THAT AWFUL
CHEESEY POWDER FOR THE TOP. LOVED IT. NEXT TIME I MUST DO
SOMETHING TO MAKE THEM LESS SALTY. MY EYES WERE A LITTLE PUFFY THIS MORNING AT 10. LOL HEY MY BUTT DIDN'T GROW SO I AM
A HAPPY PERSON.

THANK YOU SO MUCH FOR RE-INVENTING THE CHEAT TOES.
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Old 08-11-2008, 12:24 AM   #54
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Yay, Melle, for creating Cheatos...

Wonderful to have an option to create a protein-fat version of a carby favorite. Not sure how to cut the saltiness of most cheese-powder seasoning. Maybe cut with coconut flour or maybe nut flour? Must be some way to avoid puffing up with fluid retention as a response to salty foods. Any ideas, Melle?
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Old 08-15-2008, 10:39 PM   #55
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these looked interesting but I wasn't sure where to find cheese powder to put on them. Then today reading cleo's low carb examiner....there it was flavors for popcorn from kernel seasons.com ....with cheddar ,white cheddar and abouut 10 other flavors and a good price $4.00 each . also tells you a store near you that carries them.
LOL now i have no excuse not to make these.
ty for the recipe
rain
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Old 08-16-2008, 02:07 PM   #56
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Oh WOW!!!

Why have I not seen this sooner!

I am buying some of that cheddar cheese powder dixichic!!..
I was wishing just a couple of days ago I had an easy way to make cheese sauce that didn't get all lumpy..

These cheat toes are a fantastic idea too!!

thank you so much you guys!!

Cary~
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Old 08-18-2008, 08:30 PM   #57
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Old 08-27-2008, 10:36 AM   #58
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I am going to try these too...so...can I let them sit in a 300 degree oven preheat and then cut off instead of baking them first..I have a electric oven....going to use Cheddar Cheese and the powdered cheese topping you get in the popcorn section of Walmart..

HUGS!

Last edited by mac24312; 08-27-2008 at 10:42 AM..
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Old 02-08-2009, 07:00 PM   #59
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bumping this to the top--too good to miss ! thanks for mentioning this, Zer!
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Old 02-08-2009, 07:08 PM   #60
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Quote:
Originally Posted by Desertrosenla View Post
These are really good. I like how there are so little in the way of carbs in them. I am diabetic and I really have to watch this. Mine are still in the oven have been for about 30 minutes but i couldnt resist and had to snag a couple to nibble on. Tasty! I put a bunch of the shredded cheddar in the egg white mix and then sprinkled it on top with a bit of the parmesan. Definite tastes like a cheese cracker this way for me. Good stuff. Will let you know how they turn out when they are completely done.
Yep, we tried them with several different cheeses and found cheddar to be the best. Okay, pepperjack was not bad either. Asiago was so salty that I'd cut all salt out of the recipe for that cheese. We did not use any cheese powder mix. Just parmesan on top. Yum!
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