Holiday Baking time has begun!!

Happy Holidays to all!! I am sharing with you an old cookie creation I came up with for a contest and this one has become our favorite cookie that not only pairs well with a glass of milk but even better with a glass or red wine!! I hope you enjoy it…

SAMSUNG

Walnut Cherry Cheddar Cookies
1/2 cup butter softened
1/2 cup brown sugar
1 egg
1 tsp vanilla
11/2 cups flour
1/2 tsp baking soda
1/2 tsp. salt
6 oz cheddar cheese
1/4 cup chopped walnuts
¼ cup dried cherries chopped
1/2 cup white chocolate baking morsels
1 teaspoon vegetable oil
Preheat oven at 350 degrees. Line two cookie sheets with parchment paper and set aside.
In a large mixing bowl add first four ingredients and mix until smooth. In a separate mixing bowl add flour, baking soda and mix well. Slowly add the flour mixture to the wet ingredients and mix until well incorporated should be stiff dough, next add cherries, cheddar cheese and walnuts. Use a small cookie scoop and place on lined cookie sheets you will get 26 to 30 cookies.
Bake for 15 minutes. Remove from oven and let cool completely. Place in a microwave safe glass bowl white chocolate baking morsels and vegetable oil microwave 30 seconds mix and if not all melted add to microwave and additional 10 seconds do this in increments not to burn the chocolate. Slightly cool and place in a small zip lock bag close and clip a corner of the bag to create a piping bag drizzle white chocolate on cookies. Place cookies in the freezer for 5 minutes to harden back the chocolate. Let the cookies sit at room temperature before eating.

Healthy & Light Shrimp Stir-Fry


1 pound large shrimp peeled and deveined
2 tablespoons light olive oil
1/3 cup onion julienne
1 garlic clove minced
¼ cup soya sauce reduced sodium
¼ teaspoon red pepper crushed
½ teaspoon Dijon mustard
¼ teaspoon ground ginger
½ teaspoon fish sauce
1 teaspoon Allulose Natural rare sugar sweetener
12 ounce bag steamed broccoli stir fry frozen steam in a bag
Follow instruction on the bag of steamed broccoli stir fry to cook it and set aside.
In a large sauté pan on high heat add olive oil when hot add onions and sauté about 4 minutes add shrimp and sauté just until they turn pink in color. Add Garlic and sauté an additional 2 minutes.
In a small mixing bowl add all of the remaining ingredients and mix well. To the sauté pan add cooked stir fry vegetables and sauce sauté 2 minutes until the sauce has coated all of the shrimp stir-fry. Serve immediately. Serves 4. You may also serve with cooked rice. Bon Appétit!
For more information about All Allulose Natural rare sugar sweetener see links
below.
https://www.langschocolates.com/keystone-pantry/

Website: https://www.langschocolates.com/
Facebook: https://www.facebook.com/langschocolates/
Instagram: https://www.instagram.com/langschocolates

Another Allulose Challenge Recipe!

Simple Cinnamon Rum Sauce

It’s delicious on ice cream, bread pudding, cakes, apple pie you name it to be serve immediately.

Yield: 1 cup Prep time: 5 minutes Cook: 5 minutes
¾ cup water
½ cup Allulose Natural Rare Sugar Sweetener
2 tablespoons cornstarch
¼ cup heavy cream
2 tablespoons butter
2 teaspoon rum extract
¼ teaspoon cinnamon
Pinch salt
In a sauce pan bring water to a boil. In a mixing bowl whisk together the sugar sweetener and cornstarch until well blended slowly add to boiling water while whisking.
Remove from heat add cream, butter whisk. Add rum extract, cinnamon and salt whisk until well incorporated. Serve immediately.
Suggestions: Great on ice cream, bread pudding, pancakes, French toasts and pound cake.
Their website links are below to try it yourselves…

https://www.langschocolates.com/keystone-pantry/
Website: https://www.langschocolates.com/
Facebook: https://www.facebook.com/langschocolates/
Instagram: https://www.instagram.com/langschocolates/

Allulose Recipe Challenge

I was super excited to be asked to create recipes with this Natural Rare Sugar Sweetener a healthier sugar! I have to say I’m very pleased with the results! Here is one of the recipes below I created using the product. More to follow in the next couple of weeks.

Cinnamon Rum & Red Grapes Clafoutis-

Cinnamon Rum & Red Grapes Cafloutis

Serves: 4 to 5 Prep time: 10 minutes Cook: 35 to 40 minutes
1 cup half & half
3 eggs
½ cup Allulose Natural Rare Sugar sweetener
2 tablespoons butter melted
½ cup flour
1 teaspoon rum extract
¼ teaspoon cinnamon
1 cup red grapes (you may substitute with green grapes)
Preheat oven at 325 degrees. Spray a pie plate with butter flavor non-stick cooking spray.
In a blender add all of the ingredients and blend until you have a smooth batter. Pour batter in pie plate add the grapes and bake for 35 to 40 minutes until a light golden brown color.
Serve immediately.

You can find this rare natural sugar sweetener at: https://www.langschocolates.com/keystone-pantry/
as well
Website: https://www.langschocolates.com/
Facebook: https://www.facebook.com/langschocolates/
Instagram: https://www.instagram.com/langschocolates/

Hood Calorie Countdown Cook-Off and Giveaway!

For those of you who know me you know I love competing in cooking competition and Hood Calorie Countdown cook-off was one I so wanted to be part of. It was off the hook I tell you, We were greeted with open arms (hugs) everyone was so excited to see us arrive they had a nice little spread for us to enjoy and relax before the cook-off in an awesome location what a great kitchen to be cooking in at a cook-off it had everything and I mean everything 🙂 We all walked around and introduced each other prior to set up our kitchen area they gave us a good 30 minutes to do that and get organized with our ingredients “that was much appreciated”. Before the cook-off we had an introduction of the wonderful product “Hood Calorie Countdown Dairy Beverage” and its history by their lovely ambassador wow a product that has over 100 years of history you know it’s a delicious product! We were judge by Hood Calorie Countdown nutritionist eeeek no pressure lol just kidding it was so full of excitement. The judge and nutritionist for Hood Calorie Countdown also spoke to us as well prior to the cook-off introducing herself and her role for Hood Calorie Countdown and what she would be looking and not looking for in our recipes her too as lovely as she could be.
The Clock started and off we were cooking. Countdown all turned in their dishes. The judging was taken very serious. The winner was announced “ME” my Sundried Tomato Smoked Gouda Mac & Cheese Soufflé WON!! They had a table set us to sit and relax while we tasted each other’s dishes family style it was such a nice end to a cook-off. I hope this will become an annual cook-off and if you have the opportunity to thrown in your recipe at a chance of making it at this cook-off I highly recommend trying it one of the best cook-off I have competed in.
With Fat Free, Whole, 2%, and even a chocolate-flavored choice to pick from, you’ll never have to go without dairy again. And you can count on us to make sure every one of our products has less sugar, and fewer calories and carbohydrates than milk.
Comment below with your full name at a chance to WIN a Walmart $50.00 gift card and 5 coupons for FREE Hood Calorie Countdown Dairy Beverage……

Cook-Off Highlights-

“The Taste” in Inverness Florida is next week yall!! April 14th, 2018

That’s right The Taste in Inverness Florida is 6 days,away Mark your calendars it’s off a beautiful lake with awesome local chefs wine a local breweries music art tons of fun come and join us I get to be a judge,again this year and I wouldn’t miss it local chef have the opportunity to place and earn a golden ticket to comoete,at #wfc2018 #Inverness #Thetaste #elizabeth Richardson

The Taste
April 14, 2018
3 p.m. to 8 p.m.
Liberty Park, 286 N. Apopka Ave., Inverness, FL
Organized the City of Inverness
Portion of the proceeds support the Citrus County Education Foundation (CCEF)
Questions? (352) 341-7820
TasteofInverness.com

How it works

It’s food, beverage and art festival with a $5 general admission. This does not cover the cost of food or beverage.

There will be 30 top regional chefs serving small serving known as a “taste” and entrée size if you prefer a larger serving .

Food Purchase Options
• “The Taste” small serving for $3 or less at each food vendor
• Regular serving prices will vary by food vendor

There will be 30 top regional chefs serving food and competing for top nods.

Beverage Purchase Options
• Beer Tasting Unlimited $20
• Wine Tasting Unlimited $20
• Beer & Wine Tasting Unlimited $35

Confirmed Restaurants

The Jamaican Jerk Hut
Barn Goddess Barbeque
Lynn’s Ice Cream
Rapoza’s
Bubbaques
Leapin Lizard’s Delicious Bites
Big Belly’s Big Island Food
Burger Lab
Deuce & A Half BBQ Co.
Willy T’s Crab Shack Food Truck
Gypsy Fish
Mr. Paella/Primos Kitchen
Pine Street Pub
Cattle Dog Roasters
Rising Sun Bistro, Brooksville
World Fusion Sushi
Yai Yai Style Lounge
Katch 22, Lecanto
Caribbean Islands Cuisine
Motor City Pasta Co.
Little Italy

Confirmed Breweries

Copp Brewery
Sea Dog Brewing Co. – Clearwater
Pair O’ Dice Brewing
Big Storm Brewing Company
Swamp Head Brewery
Infinite Ale Works
Inoculum Ale Wors
Brooksville Brewing Company
St Pete Brewing Company
Green Bench Brewing Company
3 Daughters Brewing
Tampa Bay Brewing Company Westchase
Cigar City Brewing
Brew Bus Brewing
DG Yuengling & Sons
Southern Brewing & Winemaking
Angry Chair Brewing
Tampa Beer Works
Marker 48 Brewing

Wines
• Copp Winery Crystal River
o Wines pending
• Whispering Oaks Winery
o Sassy Sangria
o Delightfully Dry
o Sensationally Sweet
o Blushing Blueberry
• Tuscany Distributors
o Italian wines pending

• Republic National Distributors
Art Displays Confirmed

1. Mark Brinkley
2. Jordan Shapot
3. John Romaine
4. Kerry McNulty

Food Judging
Done by food competitors and bloggers

Judges are certified in the EAT™ methodology, the scoring system that allows any WFC entry to be judged consistently using three key criteria: Execution, Appearance and Taste.
• Josee Lanzi
o Food Blog OfftheHookonthePlate.com
o Appeared on Food Network’s Cooks vs. Cons, soon to appear on a new show
o Has competed many times in the World Food Championships, and placed second in seafood
o Passionate about seafood and using the best ingredients
• Jason Mayhew
o Food and Entertainment Blog “OrlandoFunandfood.com”
o Expert on all things fun and tasty in Central Florida
• Lori Artz
o Competitor and chef
• KC Quaretti
o Competitor and chef

About WFC

Salted Cod Stuffed Mushrooms

1 tablespoon butter
¼ cup red bell pepper chopped fine
12 button mushrooms stem removed
Filing-
5 ounces Cristobal salted cod prepared
2 ounces onion and chives cream cheese softened
1 tablespoons parmesan cheese
1/2 teaspoon lemon zest
1 garlic clove minced
1 tablespoon Italian parsley chopped fine
2 tablespoons Italian bread crumbs
1 tablespoon melted butter
Preheat oven to 400 degrees. Line a pan with foil and spray with cooking spray set aside.
On Stove top in a non-stick pan on medium heat sauté bell pepper in 1 tablespoon butter for 3 to 4 minutes just until the pepper has softened.
Finely chopped prepared salted cod Plate a paper towel on the chopped fish press down on the fish to remove any excess water add fish to a mixing bowl with the remaining filing ingredients mix until well incorporated. Using a small cookie scoop or a teaspoon fill each mushroom bottoms with equal amount of filling place stuffed mushrooms on pan and bake 15 minutes.


#saltfish #bacalao #cristobal #CFE International

Super bowl appetizers

Pot Stickers with a Red Chili Pineapple Dipping Sauce
3 tablespoons extra-virgin olive oil
3 cups fresh spinach chopped fine
½ cup onion chopped fine
¼ teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
2 garlic cloves minced
1 tablespoon ginger paste
3 tablespoons A.1. Original Steak sauce
12 ounces all natural wonton wraps
¼ cup low sodium soya sauce
1 small red chili pepper deseeded finely chopped
½ cup pineapple cubed
1/3 cup water
2 tablespoons cilantro chopped
2 green onions chopped fine
In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside
To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A-1 steak sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal all the way around repeat until you run out of wonton wrappers and filing.
In two separate large nonstick frying pan heat up remaining 2 tablespoons oil add wonton to pan fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water to each pan cover with lids lower heat to simmer and let wontons steam for 5 to 7 minutes. If your pans are not large enough you will need to cook pot stickers in multiple batches.
While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. steak sauce, pineapple brown sugar, water, cilantro and green onions pulse until well combine into a sauce.
Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.

Kickin Southwestern Wings with Chile Lime Dipping Sauce
20 wings
1 cup flour
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon salt
½ teaspoon pepper
4 cup canola oil
1 cup medium enchilada sauce
4 tablespoons butter
2/3 cup mayonnaise
¼ cup buttermilk
1 tablespoon red onion chopped fine
1 lime zest
1 tablespoon lime juice
1 tablespoon mild green chiles diced & drained
1 tablespoon cilantro chopped fine
Preheat oil in a deep fryer to 375 degrees.
In a small mixing bowl add mayonnaise, buttermilk, red onions, lime zest, lime juice, diced chiles and cilantro with a whisk until well incorporated and refrigerated until serving.
In a large zip lock bag add flour, chili powder, paprika, cumin, salt & Pepper. Add wings to flour mixture close zip lock bag and shake until wings are well coated. Remove wings and shake to remove excess flour mixture. Add wings to fryer but do not crowd the fryer, you may need to do this in a couple batches. Cook wings 14 minutes shake excess oil.
While wings are cooking on stove top in a small sauce pan add enchilada sauce and butter and heat through until butter is melted.
In a large stainless still bowl add hot enchilada sauce and wings and toss until wings are well coated with enchilada sauce. Serve immediately with dipping sauce.

Smoky BBQ Hot Buffalo Spare Ribs with Blue Cheese Dipping Sauce
3 ½ pounds St-Louis Style pork spare ribs
2 onions
2 carrots
2 cups Gnarly Head Authentic White wine
Rub-
1/3 cup brown sugar
1 tablespoon iodized sea salt
1 tablespoon ground black pepper
1 tablespoon Southwestern chipotle seasoning blend salt-free
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon celery seed
Sauce-
1/3 cup butter
1/3 cup hot sauce
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
Dipping sauce-
2 ounces blue cheese crumbles
1 cup sour cream
1 tablespoon milk
1 tablespoon chives chopped fine
2 celery stalks
Preheat oven 300 degrees.
Chop onions and carrots in large pieces and place in a non-stick deed pan approximately 14x10x2 pour the 2 cups of wine in the pan and set aside.
In a small food processer place all of the rub ingredients grind until all ingredients are well combine. Cut rib rack in half too fit in the pan. Rub both sides of ribs with equal amount of rub. Place ribs on top of the vegetable and cover pan tightly with aluminum foil. Bake 1 hour 40 minutes. Remove ribs out of the pan and place on a platter top the ribs loosely with aluminum foil and let rest for 15 minutes.
While ribs are resting add to a small sauce pan on medium heat the glaze ingredients cook 3 minutes while whisking a few times. Remove from heat.
Turn oven to broil. Discard the wine and vegetable from rib pan. Brush the ribs on both sides with glaze. Place ribs on top rack of oven and broil 5 minutes turn ribs and broil an additional 5 minutes on the other side. Remove ribs from oven and let rest for 5 minutes.
While ribs are resting mix in a bowl the dipping sauce ingredients excluding the celery.
Cut ribs in individual pieces serve with dipping sauce and celery pieces