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
- Cook and shred chicken.
- Add shredded chicken to softened cream cheese and ranch, mix well.
- Add in bacon (optional).
- Portion out chicken into tortilla and sprinkle with shredded cheese, roll tortilla.
- Place in greased glass baking pan.
- Spray tops to rolled shells in pan with cooking spray, sprinkle lightly with salt.
- 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
- In a bowl, mix brown sugar, honey, ketchup, soy sauce, and garlic.
- Add to frozen meatballs, toss to mix.
- 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
- In a large bowl combine sugar and cornstarch.
- Add rhubarb; toss to coat.
- Spoon into an 8" cast iron skillet or an 8x8 dish.
- In a small bowl combine oats, brown sugar, butter, flour, and cinnamon until mixture resembles coarse crumbs.
- Sprinkle crumb mixture over rhubarb.
- 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
Sauce:
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
- NIGHT BEFORE: Add yogurt, lemon juice, cumin, cinnamon, cayanne, black pepper, ginger, salt and chicken to zip-lock bag. Work until incorporated, refrigerate overnight.
- Remove chicken, scrape off marinade, and discard. Cut chicken into 2 in chunks.
- Add chicken pieces, butter, garlic, and Jalapeno into slow cooker.
- In a bowl, combine cumin, paprika, salt, tomato sauce, and heavy cream. Pour mixture over chicken in slow cooker.
- Cover and cook on low for 4-5 hours.
- Stir cornstarch and water together, add to slow cooker quickly, stir, and cook an additional 20 minutes on high.
- Top with cilantro before serving.
Make rice as a side and your meal is set!
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