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Recipes
Monster Cookie Dough Dip
By Stefficee
With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, slightly softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 3 Tablespoons brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla
- 2 1/2 cups rolled oats, old fashioned or quick (see Note)
- 2/3 cup plain M&Ms (give or take)
- 1 cup semi-sweet chocolate chips
Thai Chicken Lettuce Wraps
By Stefficee
Thai Chicken Lettuce Wraps are full of flavors and a healthy dinner
- SAUCE:
- 2 tablespoons oil
- 1/4 small onion, finely diced
- 3 cloves garlic, minced
- 10 ounces ground chicken
- 1/2 cup whole roasted cashew nuts
- 1 tablespoon fish sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon chopped cilantro leaves
- 1 head butter lettuce
- 3 tablespoons Thai sweet chili sauce
- 2 teaspoons lime juice
- 1 tablespoon chopped cilantro leaves
- Pinch white sesame seeds
Slow-Cooker Corned Beef and Cabbage
By Stefficee
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket o...
- 4 large carrots, peeled and cut into matchstick pieces
- 10 baby red potatoes, quartered
- 1 onion, peeled and cut into bite-sized pieces
- 4 cups water
- 1 (4 lb) corned beef brisket with spice packet
- 6 ounces beer
- 1/2 head cabbage, coarsely chopped
White Fish Tacos with Mango Chili Salsa
By Stefficee
Flavour Cooking School, Park Forest, IL
- mango chili salsa:
- 4-6 tilapia fillets, depending on size
- tt sea salt
- tt black pepper, freshly ground
- ~1/2 c yellow cornmeal
- 4-6 T vegetable oil
- 4-6 corn ot flour tortillas, warmed in oven
- 1 recipe mango chili salsa
- 1 head romaine lettuce, cleaned & julienned thinly
- 2 mangos, cur in lg pieces
- 2 avocados, cut in lg pieces
- 1-2 red chili, diced small (heat dependent)
- 1/2 red onion, cut in lg pieces
- 1-2 limes, freshly squeezed
- 1-2 T vegetable oil
- 1/4 c fresh cilantro
- tt sea salt
- tt black pepper, freshly ground
Parmesan Hash Brown Cups
By Stefficee
Preheat oven to 350 degrees
- 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
- 3 green onions, chopped (approx. 1/3 cup), both white and green parts
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
Crockpot Ranch Porkchops
By Stefficee
In crockpot layer porkchops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over
- 1 pkg pork chops, boneless
- 2 can(s) cream of chicken soup
- 1 pkg ranch style dressing mix
Peanut Butter Chicken
By Stefficee
Place chicken breasts into your slow cooker
- 4 large chicken breasts
- 1/2 cup crunchy peanut butter
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1/4 cup chicken broth
- 3 large garlic cloves (minced)
- 1 tbsp crushed red pepper (optional)
- 1 tbsp lime juice
Alton Brown's Homemade Guacamole Recipe
By Stefficee
Place the avocado pulp and lime juice in a large mixing bowl and toss to combine
- 3 medium ripe Hass avocados, halved and pitted (peel removed)
- 1 medium lime
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/2 medium onion, diced
- 2 small Roma tomatoes, seeded and diced
- 1 large clove garlic, minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon jalapeno, minced
Slow Cooker Chicken Caesar Sandwiches
By Stefficee
Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours
- 2 pounds boneless skinless chicken thighs
- 1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
- 1/2 teaspoon ground pepper
- 2 cups shredded romaine lettuce
- 12 slider buns or 4-6 regular sized hamburger buns
Maple Dijon Glazed Chicken
By Stefficee
Place all ingredients in a resealable gallon-sized freezer bag
- 1 1/2 pounds chicken breasts
- 1 cup Dijon mustard
- 1/2 cup maple syrup
- 2 Tablespoons red wine vinegar
- salt and pepper to taste