Uses for oopsie rolls (recipe thread) - Page 14

flower75 · 02-22-2008, 07:38 PM

Marymc - I didn't try all sour cream yet, I will though - maybe tomorrow. I love the original recipe of course - and I LOVE cream cheese - it's just that it has a lot of sodium in it and so does mayo and I try and watch that along with the calories too. So, that's why I experimented a little with sour cream.

If I try all sour cream - will let you know how they turn out and if you try it before I do, please let me know too!

Need2LoseNow · 02-22-2008, 08:42 PM

the crust is in the oven! woohoo!!

Need2LoseNow · 02-22-2008, 08:43 PM

Quote:

Originally Posted by Mallory

Oopsies or pizza?

oopsie pizza!

marymc · 02-22-2008, 08:45 PM

I sure will - was gonna make some tonight but never got away from the television and laptop LOL... Sodium affects me too ... bloats me up quick! So I totally understand. The original cottage cheese ones are good, but they're higher in carbs. I love cream cheese too, but again, carbs AND it usually stalls me! The mayo ones cooked up fine and I really liked them for sandwiches, that's why I thought the sour cream might work alone too - sort of the same consistency. Somebody posted on the other thread that they did try all sour cream and they thought it was too sour, but might work as a savory bun, which is what I would want them for anyway. Anyway, will definitely post when I get to it!

Thanks!

Quote:

Originally Posted by flower75

Marymc - I didn't try all sour cream yet, I will though - maybe tomorrow. I love the original recipe of course - and I LOVE cream cheese - it's just that it has a lot of sodium in it and so does mayo and I try and watch that along with the calories too. So, that's why I experimented a little with sour cream.

If I try all sour cream - will let you know how they turn out and if you try it before I do, please let me know too!

retroworx · 02-22-2008, 09:08 PM

Okay, gotta admit, the pizza's are gettin' to me.

But. . . . I'm low cal as well as low carb so I gotta ask:

Re the original Oopsie recipe:

1. Anyone tried these with Egg Beaters in place of the yolks in this recipe? Think I could get away with that?

2. Anyone gone the FF cream cheese route?

Thanks!

-Retroworx

Determinedtolose · 02-23-2008, 02:55 AM

I went to make Oopsies last night and realized I didn't have cream cheese, so I used mascarpone cheese since I already had it and it seemed to turn out okay.
I'm not sure which is higher in carbs cc or mascarpone.

Soobee · 02-23-2008, 03:51 AM

I made extra sweet oopsies and used them in strawberry shortcake. They are perfect. They have the light spongecake type of flavor. My husband was thrilled. Now I can keep a bag of oopsies in the freezer, a container of sweetened strawberries in the fridge along with a can of whipped cream, and he can make himself a low carb, fairly low calorie strawberry shortcake at a moment's notice.

marymc · 02-23-2008, 07:15 AM

Every time I open this thread and see that first post with the big ole baconater ... well, I just about start drooling all over myself LOL....

Oh Soobee... YUM!! I always have a big bag of strawberries in my freezer. Do you know how much extra sweetener you used on the Oopsie? The last time I made sweet ones they weren't sweet enough, but then I didn't want to overdo it the next time I did them either! I think those were the original recipe with cottage cheese too though now that I think about it...

ouizoid · 02-23-2008, 07:16 AM

I have made the oopsies with ff cream cheese (the kind in the tub)--I used regular eggs--and I added a little xanthan gum when beating the whites--they are still very low calorie (I think like 37 calories per oopsie) and my experience is that they need to sit in the fridge overnight to be as flexible as their high fat cousins--when they are first baked, they are a bit more rigid--I think because the ff cc is already loaded with gum of some kind. I thought they were fine--definitely better than the original rev. rolls. Try it and see what you think--

marymc · 02-23-2008, 07:17 AM

Need2... how did your's turn out?

Quote:

Originally Posted by Need2LoseNow

the crust is in the oven! woohoo!!

Soobee · 02-23-2008, 01:28 PM

marymc, I used 1/2 cup worth of sweetener (Sweetzfree which is 0 carbs and calories) for a double batch made with 6 eggs. I also added vanilla. The oopsies taste like a terrific light spongecake, better than anything you would buy at the store.

Dedicated · 02-23-2008, 06:40 PM

As my sisters ate cinnamon buns, I decided to make something sweet. I made the oopsies with splenda and cinnamon and added sf jelly and whipped cream and they came out great!

I am trying not to eat all...

ok..maybe one more..

s1mon3 · 02-23-2008, 07:14 PM

Quote:

Originally Posted by Dedicated

As my sisters ate cinnamon buns, I decided to make something sweet. I made the oopsies with splenda and cinnamon and added sf jelly and whipped cream and they came out great!

I am trying not to eat all...

ok..maybe one more..

Ok, you are really showing out!!

Those look good! What kind of SF jelly do you use? I bought Smuckers strawberry. It is good!

Your stars are too cute!

Dedicated · 02-23-2008, 07:16 PM

Quote:

Originally Posted by s1mon3

Ok, you are really showing out!!

Those look good! What kind of SF jelly do you use? I bought Smuckers strawberry. It is good!

Your stars are too cute!

It's the same smuckers strawberry....thanks..they were at the dollar store and I can throw them out when I'm done and not have to wash dishes so I'm happy!

s1mon3 · 02-23-2008, 07:23 PM

Looks like I need to make a trip to the dollar store! I feel like baking now!

cleochatra · 02-23-2008, 07:25 PM

Oh, those are too too too cutecutecute! And you gave me the most awesome idea ever! For that I love you, but my husband will weep... (lol)

Dedicated · 02-23-2008, 07:58 PM

I want to make "corn dogs" type thing tomorrow..like the pig in the blankets but with full hotdogs. I'm trying to figure out how to do it without it running all over the pan.

I'm cooking so much now because during the week I leave for work at 6:50am and don't get home til 10pm. No time to cook I usually eat 2/3 meals out a day. So to eliminate that I'm cooking ahead on Sunday for 4 days. So I can have my choice of breakfast, lunch and dinner at my fingertips.
I can stay on track this way........

s1mon3 · 02-23-2008, 08:27 PM

That is good planning. Most don't realize that the secret to LC is planning ahead.

RockyMtnAngelEyes · 02-23-2008, 08:49 PM

Quote:

Originally Posted by Dedicated

I want to make "corn dogs" type thing tomorrow..like the pig in the blankets but with full hotdogs. I'm trying to figure out how to do it without it running all over the pan.

I'm cooking so much now because during the week I leave for work at 6:50am and don't get home til 10pm. No time to cook I usually eat 2/3 meals out a day. So to eliminate that I'm cooking ahead on Sunday for 4 days. So I can have my choice of breakfast, lunch and dinner at my fingertips.
I can stay on track this way........

I made one... Yes, just one, as I wasn't sure how to do it..

All I did was spoon some batter out about the length/width of a hotdog bun, put the dog on it, and spooned some more over it. It ran down the sides just a little, but baked up fine really... When I do it again, I will make the first layer {for lack of a better word.. Brain is dead right now} skinnier, so when I put the dog down, it won't smoosh out to the sides as much..

It didn't stick to the hotdog like the cresent roll would, but it worked well..

I baked it at 300* untill I felt it and the Oppsies were done. For some reason, even tho I live where Cleo does, mine need more than 30 minutes. I imagine it's just our ovens cook different??

Dedicated · 02-23-2008, 09:07 PM

Quote:

Originally Posted by RockyMtnAngelEyes

I made one... Yes, just one, as I wasn't sure how to do it..

All I did was spoon some batter out about the length/width of a hotdog bun, put the dog on it, and spooned some more over it. It ran down the sides just a little, but baked up fine really... When I do it again, I will make the first layer {for lack of a better word.. Brain is dead right now} skinnier, so when I put the dog down, it won't smoosh out to the sides as much..

It didn't stick to the hotdog like the cresent roll would, but it worked well..

I baked it at 300* untill I felt it and the Oppsies were done. For some reason, even tho I live where Cleo does, mine need more than 30 minutes. I imagine it's just our ovens cook different??

I wil be trying it tomorrow, will post and let you know! Thanks for the tip!

marymc · 02-23-2008, 10:46 PM

I don't know if it's me, or if I did something wrong, but my Oopsie pizza was a total disaster. Look at it!! It looks beautiful. It even looks crispy and flaky. But it was a limp mess, not at all crisp or flaky, the crust edges look pretty but they just disintegrated, it was nothing like a real pizza and well, the flavor was bleech... not good at all.

No offense at all to the recipe authors ... obviously yours turned out fine.

Not mine!

I had to throw the whole thing away and couldn't even salvage the toppings. I did try to salvage it first though by sandwiching two pieces together (that last picture) and then trying to crisp it up in a pan like a pizza quesadilla and that was even worse. Yuck. Couldn't eat it. I can't imagine what happened to mine but ... I am broken hearted.

Am I the only one who failed at Oopsie pizza making?

babydollsea · 02-24-2008, 05:03 AM

I made the oopsie pizza (awesome)...I baked it in a jellyroll pan and following the instructions for the pizza.

I also made the waffles this morning...TURNED OUT GREAT! If added half scoop protein powder (Designer Whey natural) with the yolks first. Then after I incorporated the whites to the yolk mixture, I added another half scoop! Turned out crispy --- so good!

Thanks so much to everyone for their ideas (and of course, Cleo!)

LindaSue · 02-24-2008, 06:20 AM

I finally got around to having an Oopsie Burger yesterday and it was great! It was very messy but that was my fault because I put too many condiments on it. The bun held up just fine though. Here's my photo:

Dedicated · 02-24-2008, 06:34 AM

Quote:

Originally Posted by marymc

I don't know if it's me, or if I did something wrong, but my Oopsie pizza was a total disaster. Look at it!! It looks beautiful. It even looks crispy and flaky. But it was a limp mess, not at all crisp or flaky, the crust edges look pretty but they just disintegrated, it was nothing like a real pizza and well, the flavor was bleech... not good at all.

No offense at all to the recipe authors ... obviously yours turned out fine.

Not mine!

I had to throw the whole thing away and couldn't even salvage the toppings. I did try to salvage it first though by sandwiching two pieces together (that last picture) and then trying to crisp it up in a pan like a pizza quesadilla and that was even worse. Yuck. Couldn't eat it. I can't imagine what happened to mine but ... I am broken hearted.

Am I the only one who failed at Oopsie pizza making?

Sorry it didnt taste good...not sure why....

02-23-2008, 07:58 PM	#407
Dedicated I'm his Princess Join Date: Nov 2004 Location: New York Posts: 1,920 Blog Entries: 89 Gallery: Dedicated Stats: (269)lc 262.4/251/160 ww WOE: WW...Core WI: Tues Start Date: 4/16/08	I want to make "corn dogs" type thing tomorrow..like the pig in the blankets but with full hotdogs. I'm trying to figure out how to do it without it running all over the pan. I'm cooking so much now because during the week I leave for work at 6:50am and don't get home til 10pm. No time to cook I usually eat 2/3 meals out a day. So to eliminate that I'm cooking ahead on Sunday for 4 days. So I can have my choice of breakfast, lunch and dinner at my fingertips. I can stay on track this way........ __________________ Philippians 1:21 For to me to live is Christ, and to die is gain I Jesus! "Nothing tastes as good as skinny feels"...I gotta keep telling myself that! My Writings I'm His Princess

02-24-2008, 05:03 AM	#412
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	Pizza and Waffles I made the oopsie pizza (awesome)...I baked it in a jellyroll pan and following the instructions for the pizza. I also made the waffles this morning...TURNED OUT GREAT! If added half scoop protein powder (Designer Whey natural) with the yolks first. Then after I incorporated the whites to the yolk mixture, I added another half scoop! Turned out crispy --- so good! Thanks so much to everyone for their ideas (and of course, Cleo!)

02-22-2008, 07:38 PM	#391
flower75 Senior LCF Member Join Date: Oct 2007 Posts: 819 Gallery: flower75 Stats: 301.5/241.2/169 5'9 WI:Weds. WOE: 10/07 LC then 3/07 WW Core Plan- Lower Carb Start Date: October 9, 2007	Marymc - I didn't try all sour cream yet, I will though - maybe tomorrow. I love the original recipe of course - and I LOVE cream cheese - it's just that it has a lot of sodium in it and so does mayo and I try and watch that along with the calories too. So, that's why I experimented a little with sour cream. If I try all sour cream - will let you know how they turn out and if you try it before I do, please let me know too!

02-22-2008, 08:42 PM	#392
Need2LoseNow Senior LCF Member Join Date: Dec 2006 Posts: 535 Gallery: Need2LoseNow Stats: 425/392/200 WOE: low carb Start Date: today	the crust is in the oven! woohoo!!

02-22-2008, 09:08 PM	#395
retroworx Senior LCF Member Join Date: Dec 2006 Posts: 698 Gallery: retroworx	Okay, gotta admit, the pizza's are gettin' to me. But. . . . I'm low cal as well as low carb so I gotta ask: Re the original Oopsie recipe: 1. Anyone tried these with Egg Beaters in place of the yolks in this recipe? Think I could get away with that? 2. Anyone gone the FF cream cheese route? Thanks! -Retroworx

02-23-2008, 02:55 AM	#396
Determinedtolose Blabbermouth!!! Join Date: Jul 2007 Location: Glendale, AZ Posts: 6,378 Gallery: Determinedtolose Stats: Changes with every new day!! WOE: Atkins/Eating Fat Start Date: I started on 4/2007. Goal by 9/2008	I went to make Oopsies last night and realized I didn't have cream cheese, so I used mascarpone cheese since I already had it and it seemed to turn out okay. I'm not sure which is higher in carbs cc or mascarpone.

02-23-2008, 03:51 AM	#397
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 681 Gallery: Soobee WOE: Atkins Start Date: September 2000	I made extra sweet oopsies and used them in strawberry shortcake. They are perfect. They have the light spongecake type of flavor. My husband was thrilled. Now I can keep a bag of oopsies in the freezer, a container of sweetened strawberries in the fridge along with a can of whipped cream, and he can make himself a low carb, fairly low calorie strawberry shortcake at a moment's notice.

02-23-2008, 07:15 AM	#398
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Location: Down South in Mississippi Ya'll Posts: 3,114 Gallery: marymc Stats: 265/208/160 5'8"~age 50 WOE: 40-30-30/Primarily Complex Carbs Start Date: JC Feb. 2006/LC Aug. 2007/BD April 2008	Every time I open this thread and see that first post with the big ole baconater ... well, I just about start drooling all over myself LOL.... Oh Soobee... YUM!! I always have a big bag of strawberries in my freezer. Do you know how much extra sweetener you used on the Oopsie? The last time I made sweet ones they weren't sweet enough, but then I didn't want to overdo it the next time I did them either! I think those were the original recipe with cottage cheese too though now that I think about it...

02-23-2008, 07:16 AM	#399
ouizoid Senior LCF Member Join Date: Nov 2007 Posts: 197 Gallery: ouizoid	I have made the oopsies with ff cream cheese (the kind in the tub)--I used regular eggs--and I added a little xanthan gum when beating the whites--they are still very low calorie (I think like 37 calories per oopsie) and my experience is that they need to sit in the fridge overnight to be as flexible as their high fat cousins--when they are first baked, they are a bit more rigid--I think because the ff cc is already loaded with gum of some kind. I thought they were fine--definitely better than the original rev. rolls. Try it and see what you think--

02-23-2008, 01:28 PM	#401
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 681 Gallery: Soobee WOE: Atkins Start Date: September 2000	marymc, I used 1/2 cup worth of sweetener (Sweetzfree which is 0 carbs and calories) for a double batch made with 6 eggs. I also added vanilla. The oopsies taste like a terrific light spongecake, better than anything you would buy at the store.

02-23-2008, 07:23 PM	#405
s1mon3 Blabbermouth!!! Join Date: Jan 2005 Location: I'm a Cheesehead! (for now :)) Posts: 6,241 Blog Entries: 108 Gallery: s1mon3 Stats: Changing it to 150 to REALLY challenge myself! WOE: Strict Induction Start Date: January 3, 2008	Looks like I need to make a trip to the dollar store! I feel like baking now!

02-23-2008, 07:25 PM	#406
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Oh, those are too too too cutecutecute! And you gave me the most awesome idea ever! For that I love you, but my husband will weep... (lol)

02-23-2008, 08:27 PM	#408
s1mon3 Blabbermouth!!! Join Date: Jan 2005 Location: I'm a Cheesehead! (for now :)) Posts: 6,241 Blog Entries: 108 Gallery: s1mon3 Stats: Changing it to 150 to REALLY challenge myself! WOE: Strict Induction Start Date: January 3, 2008	That is good planning. Most don't realize that the secret to LC is planning ahead.

02-24-2008, 06:20 AM	#413
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 7,948 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I finally got around to having an Oopsie Burger yesterday and it was great! It was very messy but that was my fault because I put too many condiments on it. The bun held up just fine though. Here's my photo: