For Your Recipe Box


Baked Chicken Taquitos

2-3 Chicken Breast

8 oz Cream Cheese

1 Ranch Seasoning Packet

Bacon (Optional)

Flour Tortillas

Shredded Cheese

  1. Cook and shred chicken.
  2. Add shredded chicken to softened cream cheese and ranch, mix well.
  3. Add in bacon (optional).
  4. Portion out chicken into tortilla and sprinkle with shredded cheese, roll tortilla.
  5. Place in greased glass baking pan.
  6. Spray tops to rolled shells in pan with cooking spray, sprinkle lightly with salt.
  7. Bake at 350 degrees for 15-20 minutes or until tops are golden brown

Recently had these at a small gathering and had to hunt down who made these. My one-year-old was eating it faster than I could put it on his plate! Another great option for an appetizer or dress it up with some rice and beans on the side and you have a full meal.

I have also thought about putting a buffalo chicken dip on the insides of these, I think it would be a great change of pace, for a bit more of a "kick!" Maybe someone will share their favorite buffalo chicken dip recipe with me and I can let you know how it turns out. Or, you could give it a try and let all of us here at Lake Life know what you think!


Easy Crockpot Meatballs

28 oz Fully Cooked Frozen Meatballs

3 T Brown Sugar

1/3 C Honey

1/2 C Ketchup

2 T Soy Sauce

3 cloves Garlic

  1. In a bowl, mix brown sugar, honey, ketchup, soy sauce, and garlic.
  2. Add to frozen meatballs, toss to mix.
  3. Cook on low in crock pot for 3-4 hours.

These are a staple for gatherings. Everyone always asks me for the recipe and they are so easy to make. I even sometimes make the sauce the night before to have that ready to throw on the meatballs the next day. Try to remember, if you can, to use a crock pot liner, makes clean up a breeze! These meatballs make a great appetizer or a meal.


Rhubarb Crisp

3/4 C Sugar

3 T Cornstarch

6 C Rhubarb

1 C Old-Fashioned Oats

1/2 C Brown Sugar

1/2 C Butter, melted

1/3 C Flour

1 t Ground Cinnamon

  1. In a large bowl combine sugar and cornstarch.
  2. Add rhubarb; toss to coat.
  3. Spoon into an 8" cast iron skillet or an 8x8 dish.
  4. In a small bowl combine oats, brown sugar, butter, flour, and cinnamon until mixture resembles coarse crumbs.
  5. Sprinkle crumb mixture over rhubarb.
  6. Bake at 350 degrees for about 45 minutes or until fruit is tender and crisp is bubbly.

This is a great dessert for when the weather is warming up and can be served with a side of ice  cream! I also use this recipe during the winter when I want to use up some of my rhubarb from the freezer.


Slow Cooker Indian Butter Chicken

1 C Plain Yogurt

1 T Lemon Juice

2 t Ground Cumin

1 t Ground Cinnamon

1 t Cayenne Pepper

3/4 t Black Pepper

1 t Ground Ginger

1 t Salt

3 Boneless, Skinless Chicken Breast


1 T Butter

1 Clove Garlic, minced

1 Jalapeno Pepper, chopped

2 t Ground Cumin

2 t Paprika

1 t Salt

8 oz Tomato Sauce

1 C Heavy Cream

2 T Cornstarch

1 T Water

1/4 C Chopped Cilantro

  1. NIGHT BEFORE: Add yogurt, lemon juice, cumin, cinnamon, cayanne, black pepper, ginger, salt and chicken to zip-lock bag. Work until incorporated, refrigerate overnight.
  2. Remove chicken, scrape off marinade, and discard. Cut chicken into 2 in chunks.
  3. Add chicken pieces, butter, garlic, and Jalapeno into slow cooker.
  4. In a bowl, combine cumin, paprika, salt, tomato sauce, and heavy cream. Pour mixture over chicken in slow cooker.
  5. Cover and cook on low for 4-5 hours.
  6. Stir cornstarch and water together, add to slow cooker quickly, stir, and cook an additional 20 minutes on high.
  7. Top with cilantro before serving.

Make rice as a side and your meal is set!

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