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Old 02-01-2012, 10:00 PM   #721
cleochatra
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Originally Posted by Nigel View Post
I usually have a v-8+ every morning, but that's about all the juicing I have done this year, so far. Occasionally, I have 2 glasses, but most days, only one.
That is so cool! I love that. Really, it's amazing that when you find something you like, why not stick with it? I feel the same way.
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Old 02-01-2012, 10:40 PM   #722
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I tried these cheetos things. A little blah. But sprinking them with powder cheese sounds great. I'm gonna try that.
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Old 02-02-2012, 04:15 AM   #723
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I tried these cheetos things. A little blah. But sprinking them with powder cheese sounds great. I'm gonna try that.
My guess is the added powdered flavoring is where the bulk of the taste comes from, while the puffy, dried egg whites give you the crunch sensation. ???
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Old 02-02-2012, 06:42 AM   #724
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I forgot there is a 1/4 cup grated cheese included but still not enough flavor.

I'm going to make them again sprinkled with cheese.
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Old 02-02-2012, 11:22 AM   #725
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You have to sprinkle with powder or they're essentially mini oopsie roll puffs. One could, foreseeably, add powdered Parmesan to the recipe pre-baking, along with onion and garlic powder (friends have been discussing theis) and see if the flavor profile is a little oomphier. I essentially created the blank slate recipe, but I like the milder flavors.
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Old 02-02-2012, 06:26 PM   #726
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I like the big pics.....makes the food look sooooo yummy!!!!
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Old 02-03-2012, 12:18 PM   #727
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The last of the low carb, gluten free, sugar free Girl Scout Cookies. And yes, I'm tired of baking cookies, but I love the results:
Thank U Berry Munch Macadamia, white chocolate chip, cranberry cookies

Savannah Smiles Lemon Poppyseed cookies:


And Tagalongs:
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Old 02-03-2012, 03:16 PM   #728
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Oh my gosh, thank you, Cleo! Now can you box all of those up and go door to door for all of us? I KNOW I would pay money for these!!! I think for fun I will put all of these on one file under your name LC Girl Scout LIKE cookies so when they come knocking I will make some of these.
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Old 02-03-2012, 03:18 PM   #729
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Tee hee! I tell you what; I had to buy every kind of cookie this year in order to make them as close and true to the original as possible. Someone has to take one for the team. Right?!
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Old 02-03-2012, 03:40 PM   #730
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I think after reading what you have been through to make all these you take more than that, you should win a LC award (whatever that might be, ha!).
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Old 02-03-2012, 04:46 PM   #731
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I ate the reward.
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Old 02-03-2012, 04:55 PM   #732
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I ate the reward.
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Old 02-04-2012, 02:26 PM   #733
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Celeriac chips fried up for the Super Bowl. They're crispy and induction friendly (count them as an "other" vegetable).

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Old 02-06-2012, 01:53 PM   #734
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Bacon Milkshake. I heard Jack-in-the-Box had one and was like whatever! This one is much better than a sugar bomb. I'd rather drink my bacon than eat it some days.

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Old 02-10-2012, 04:51 PM   #735
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Cleo would u ever consider doin u tubes?
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Old 02-10-2012, 08:08 PM   #736
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I have considered it! I think it would be fun. Would you watch if I did? I just don't want to be a dork and geek out on the camera.
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Old 02-10-2012, 09:27 PM   #737
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I have considered it! I think it would be fun. Would you watch if I did? I just don't want to be a dork and geek out on the camera.
Yes! I would absolutely watch if you did!

That bacon milkshake is the bomb.
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Old 02-11-2012, 12:23 AM   #738
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Riatha, I love your avatar very cute
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Old 02-11-2012, 12:26 AM   #739
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Quote:
Originally Posted by cleochatra's blog
newest dessert menu item, their bacon milkshake comes in at 770 calories and 89 carbohydrates.

Mine comes in at 1100 calories and 8 carbohydrates.
It's a BOM! It certainly tastes great, but tell me: did you have the whole shake or just a half of it in one sitting ? ;-)
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Old 02-11-2012, 12:33 PM   #740
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I had the whole thing! I ate it over like an hour, though. It was awe-sa-hum!
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Old 02-11-2012, 05:39 PM   #741
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Bump ump ump!!!!!!
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Old 02-11-2012, 05:48 PM   #742
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OMG you even make brussel sprouts look sexy and delicious!! Vanessa, what kind of camera and lens do you use for these fantastic photos??
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Old 02-12-2012, 08:54 PM   #743
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I had the whole thing! I ate it over like an hour, though. It was awe-sa-hum!
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Old 02-13-2012, 09:21 AM   #744
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My newest pizza crust:

Totally handworthy:


And for Valentine's Day!
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Old 02-13-2012, 09:43 AM   #745
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Microwave Biscuits



This is my take on Dottie's MW biscuit (that real long thread ) Hubby and I both find this one a keeper and give this a two thumbs up. Thanks for the inspiration on this, Dottie. These were very light, smooth, and so filling with oat fiber and RWS I could only eat ONE!
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Old 02-15-2012, 06:30 PM   #746
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Lemon Pudding Cake with Blackberry sauce

Okay, I love this because it tastes incredible. Also because it just looks so darned pretty!

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Old 02-15-2012, 06:33 PM   #747
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Gorgeous, Diana! Do post your Lemon Pudding cake in the forums.....please. I love blackberries!
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Old 02-15-2012, 06:58 PM   #748
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the lemon pudding cake is taken directly from a gazillion recipes for it. It is so easy to sub the flour and sugar; and every sub I have done has resulted in an amazing result. Here is what I did:

I took this recipe (which is just like all of the others I have used since my mom made this in my childhood in the 1950's). This is Tyler Florence's recipe with my substitutions Lemon Pudding Cake with Fresh Mixed Berries Recipe : Tyler Florence : Food Network



Ingredients

* 1 tablespoon unsalted butter
* 2/3 cup superfine sugar, plus more for dusting (use xylitol or ground up e + x + spenda in any combination)
* 2 eggs, separated
* 2/3 cup reduced fat buttermilk
* 2 tablespoons lemon juice (I use 3 tbs because I love the over-the-top lemon flavor)
* 1 tablespoon lemon zest
* 1/4 cup all-purpose flour I have used every flour sub there is. In particular, Kevinpa's cake and cookie flour blend and Jena Marie's cake and cookie flour blend. Since there is only 1/4 cup per the whole recipe, find one that has an acceptable number of net carbs per serving. We get 4 servings.
* 1/4 teaspoon salt

Garnish:

* 1 cup fresh raspberries
* 1 cup fresh blueberries
* 1 cup fresh blackberries
* 2 tablespoons confectioners' sugar

I use the blackberry jam I make and keep on hand for this: combine a bag of frozen blackberries with sweetener to taste and boil until reduced. Add a little citric acid for balance and pour into jars. Makes a great sauce or jam, depending on how much you boil it down.

Directions

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

Last edited by dianafoot; 02-15-2012 at 07:00 PM..
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Old 02-15-2012, 09:26 PM   #749
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That looks awesome.
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Old 02-16-2012, 01:21 PM   #750
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OMG you even make brussel sprouts look sexy and delicious!! Vanessa, what kind of camera and lens do you use for these fantastic photos??
Beverly,

Thank you my friend! I am not in the ranks of other photographer/bloggers but am working on it. I have been a Sony Cybershot lover for quite awhile and when I got into blogging I did some research on cameras. I knew I wasn't ready for a DSLR but wanted a camera that took excellent food pics. What I found is they make cameras for someone like me, it's called a bridge camera....it's an inbetween SLR and DSLR. After some research I discovered Sony makes a very highly ranked one and it's a Cybershot too. The model I use is the Sony DSC-HX100V. I've had it about 4-5 months now and I am still learning the ins and outs, but so far I love it. However, the picture of the Brussels sprouts was taken with my former camera, also a Sony Cybershot but the DSC-H2.
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