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Old 01-13-2008, 04:58 PM   #151
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Originally Posted by michelemomof2 View Post
Haystar - The foil is called Reynolds Release. I used it to make mine and they did not stick at all.

I take it a Silpat would work?

I didn't want to go back thru all 8 pgs...
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Old 01-13-2008, 05:32 PM   #152
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Originally Posted by CarolynF View Post
I'm making a double batch this afternoon..OKAY..those with muffin top pans..you have to spray the pans like crazy with Pam..(voice of experience)..

I love this tomato soup recipe:

1 can Hunt's tomato sauce
1/2 can of water
2 tsp. of Splenda

Heat this in a small saucepan until combined and hot..Turn off stove then add
cream to taste..or half/half..

nommie..Hunt's has the lowest carb count.
Do you use the 8oz can or the 14 oz can? I have both sizes. I guess it could work either way.
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Old 01-13-2008, 05:38 PM   #153
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I present to you:

Garlic Cheese "Biscuits" ala Red Lobster




I added 1/4 tsp. garlic powder and 1/3 c. shredded cheddar. As soon as they came out of the oven, I drenched them with 1/4 c. melted butter mixed with another 1/4 tsp. garlic powder.

Last edited by GardenGirl639; 01-13-2008 at 05:40 PM.. Reason: resize photo
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Old 01-13-2008, 05:41 PM   #154
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Originally Posted by GardenGirl639 View Post
I present to you:

Garlic Cheese "Biscuits" ala Red Lobster




I added 1/4 tsp. garlic powder and 1/3 c. shredded cheddar. As soon as they came out of the oven, I drenched them with 1/4 c. melted butter mixed with another 1/4 tsp. garlic powder.


i u.
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Old 01-13-2008, 06:25 PM   #155
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Quote:
Originally Posted by GardenGirl639 View Post
I present to you:

Garlic Cheese "Biscuits" ala Red Lobster

I added 1/4 tsp. garlic powder and 1/3 c. shredded cheddar. As soon as they came out of the oven, I drenched them with 1/4 c. melted butter mixed with another 1/4 tsp. garlic powder.
Those look AWESOME. Tomorrow's experiment!
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Old 01-13-2008, 06:29 PM   #156
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N . . .neeed . . . .cheeeeeeezee! G .....Arrgggghhhh....lick! NUUUUMMMMM!
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Old 01-14-2008, 08:30 AM   #157
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Wow..those look good.

Hey, how about taking your rolls to Subway..Ask for the fixings in a salad bowl and making your own sandwich?

The muffin top pans make a small roll..so you might have some "baconator" peeking out, but it's all good.
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Old 01-14-2008, 09:37 AM   #158
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You guys rock my socks! Sorry for not jumping in. I need to make more of these today for my BLTCM (Bacon, lettuce, tomato, cheese and mayo) sammich.

But not catsup.


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Old 01-14-2008, 11:14 AM   #159
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A long time ago, in this thread so far far away, I saw that someone had the idea to put cinnamon and SF syrup on the rolls, so this morning I decided, "Eh, why not?" So, I warmed up a roll in the microwave for about 15 seconds, sprayed it with some spray butter, sprinkled with cinnamon, and added a little syrup to the top. Tastes like French toast. The texture is even similar.
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Old 01-14-2008, 11:16 AM   #160
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anyone ever throw blueberries in these? I bought some berries yesterday
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Old 01-14-2008, 11:29 AM   #161
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After reading this thread and seeing that Cleo lost 24 lbs. on induction while eating these things, I had to give them a try.

Normally I have about 14 lbs. of cream cheese in the fridge at any given time...but of course, today I could only find about 1.5 oz....so I added 2 tbls. of mayo as well. I was so nervous about the egg white folding step. If someone had walked in on me they would have thought I was performing brain surgery!

I have to say, they look amazing! Just like the pictures. I've got my hamburger all ready to eat. Cleo, I see what you mean about the 3 oz. of cream cheese making them more substantial. Mine look and taste very airy and crumbly. But I do consider my first attempt a success!

Can't wait to try them with more cream cheese!
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Old 01-14-2008, 11:47 AM   #162
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Originally Posted by haystar View Post
I am a sucker for grilled cheese sandwiches and ketchup....I think that will be my next oopsie experiment
This reminded me that I used to dip my grilled cheese in salsa. It was very good that way. Sometimes I'd get lazy and just spread the salsa all over the top of the sandwich.
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Old 01-14-2008, 12:08 PM   #163
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Originally Posted by ItsToni View Post
anyone ever throw blueberries in these? I bought some berries yesterday
OK, I haven't been participating much here lately, just a few minutes lurking here & there. I discovered this thread last night, and made my first batch. They came out great!

So I made a "dessert" type one for myself & hubby by combining a few tablespoons of cream cheese with an equal amount of sour cream and a bit of Splenda. Spread that on top of the rolls, then mixed some defrosted wild blueberries with a small splash of blueberry DaVinci and topped the roll with that.

Tasted just like a blueberry Danish.

Thanks so much for this recipe. I can't wait to experiment with all the possibilities.
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Old 01-14-2008, 12:37 PM   #164
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I'm thinking these buns would make the perfect cake part for strawberry shortcake! NOW I need to go shopping for whipped cream and strawberries...hmmm...maybe frozen berries, since it is January.

Well, I honestly :blush: wasn't gonna mention it, but since tomorrow's my 57th b'day, MY cake will be shortcake ala revoloopsie rolls!
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Old 01-14-2008, 12:41 PM   #165
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I'm thinking these buns would make the perfect cake part for strawberry shortcake! NOW I need to go shopping for whipped cream and strawberries...hmmm...maybe frozen berries, since it is January.

Well, I honestly :blush: wasn't gonna mention it, but since tomorrow's my 57th b'day, MY cake will be shortcake ala revoloopsie rolls!
That sounds wonderful! Actually, this past week I found some really nice strawberries at the store - very surprising. Happy early Birthday!!!!!
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Old 01-14-2008, 01:49 PM   #166
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How much of the cheese allowance should these count towards? Cause I could eat these alot lol.
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Old 01-14-2008, 02:02 PM   #167
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Took 3 oopsies to Subway..I ordered the insides of a small tuna sub..and made a triple decker..tuna on the bottom/lettuce tomato/mayo/cheese on the top. Yummy..I think it would be sloppy to put all that stuff on my muffin top sized oopsie rolls.

We need a motto:

Oopsie rolls....Don't leave home without them!
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Old 01-14-2008, 02:58 PM   #168
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Originally Posted by CarolynF View Post
Took 3 oopsies to Subway..I ordered the insides of a small tuna sub..and made a triple decker..tuna on the bottom/lettuce tomato/mayo/cheese on the top. Yummy..I think it would be sloppy to put all that stuff on my muffin top sized oopsie rolls.

We need a motto:

Oopsie rolls....Don't leave home without them!

Sounds like a t-shirt to me.

Pa git the tie dye kits we're making t-shirts
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Old 01-14-2008, 03:29 PM   #169
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Lilliana-- that is tremendous! I think it's fun to experiment, especially when you're out of things. It sounds like they turned out marvellously! I have a batch in the oven right now. Well, two actually.

Wow, jswalker! That sounds really good!

ItsToni-- I've done fold-ins, but usually only after I've popped them into muffin cups or on the pan. I haven't tried folding in with an entire batch. I love blueberries! If you do it, I wonder if you could also add 1/2 - 1 tsp of vanilla extract as well?

Linda Sue-- I am scoring the best to die for recipe for fresh salsa. I had some yesterday and it is the most wonderful thing I think I've ever tasted! It was perfect on celery. I never thought to dip a sammich in it-- that sounds really good!

LowCarbConvert-- Hey! That sounds most delicious. Adopt me and feed me yummy things!

helens-- You don't post a day over 35. I'm going to make cream puffs out of mine!

lildragonfly-- on induction you're allowed 3-4 ounces of cream cheese per day. So, roughly, one batch of revoloopsies if you are prudent with the other ounce.

Carolyn-- that sounds delectable! We have an amazing sub shop here in town that is used to serving me minus bread. I might blow their doors off if I ask for their italian and show them my buns.

Because we have amazing buns, ma amie!

Rory-- I love tie dye!
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Old 01-14-2008, 03:30 PM   #170
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GardenGirl-- those look great!

You guys and your ketchup. Have you no shame? (?I'm afraid I might like it, so there's no way I'll try it)
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Old 01-14-2008, 05:08 PM   #171
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Ok, this is what I did with the roll tonight.

I put a chicken in the crock pot this morning with a jar of salsa. Shredded the chicken tonight. Spread a roll with sour cream, topped it with cheese and chicken. Not too bad!! I only have one more roll, guess I will need to make some more.
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Old 01-14-2008, 05:57 PM   #172
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wow.. just read this entire thread and these look good, have a couple question tho.

1. What section of the grocery is the 'Cream of Tartar' in?

2. Can you mix this by hand? (I don't have a machine mixer)

I might try making a batch tomorrow
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Old 01-14-2008, 05:59 PM   #173
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Cream of tartar can be found with the spices.

I have seen people mix by hand (think Iron Chef), but I wouldn't do it. I bought a cheapo $15 handmixer at Wal Mart ten years ago. Bought a nice stand mixer about 6 years ago for $250. The stand mixer engine burned out the other night, hand mixer just keeps on ticking!
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Old 01-14-2008, 06:00 PM   #174
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jswalker-- that sounds awesome! I wonder if toasting the roll pre-add would make it even better! It really sounds GREAT

epix-- Cream of tartar is in the baking aisle with the spices. It is stark white.

I've never tried to mix egg whites by hand before! It takes long enough with the mixer. If you have wrists of steel, you could give it a shot, but make sure you majorly cool the mixing bowl before you start. Hand mixers can be pretty cheap, but I haven't shopped for one lately!
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Old 01-14-2008, 06:01 PM   #175
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Originally Posted by epix View Post
wow.. just read this entire thread and these look good, have a couple question tho.

1. What section of the grocery is the 'Cream of Tartar' in?

2. Can you mix this by hand? (I don't have a machine mixer)

I might try making a batch tomorrow
Pete, your stats are AWESOME!!

Cream of Tartar can be found in the baking/spice aisle. Folks are also making the rolls without it.

It can be tough with a hand mixer but can be done. Make sure the beaters are cold (put in freezer for about 10 minutes or so) and the bowl too. This will help the whites stiffen up. (edited to say that I read your post too quickly...hand mixing will be a tough road to hoe! a handmixer is pretty inexpensive. definitely worth it for cleo's buns.)

Last edited by FatKat184; 01-14-2008 at 06:03 PM..
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Old 01-14-2008, 06:02 PM   #176
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I bought a cheapo $15 handmixer at Wal Mart ten years ago.
That's really reasonable! I've had my hand mixer for almost 18 years, and it's still going strong.
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Old 01-14-2008, 06:10 PM   #177
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I wonder, if you didn't have a mixer, could you put the egg whites in a blender? Hmmmm....maybe even just to start them?
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Old 01-14-2008, 06:11 PM   #178
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The rolls are soooo yummy with garlic powder in them! YUM!
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Old 01-14-2008, 06:16 PM   #179
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epix, i would definitely get a hand mixer
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Old 01-14-2008, 06:16 PM   #180
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The rolls are soooo yummy with garlic powder in them! YUM!
I think I'll be making these for sure tomorrow!

Has anyone tried making these mixed with splenda, cinnamon and raisins?
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