15 Recipes You Must Try

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2 Do you like to cook? In this e-cookbook you will find 15 recipes that include lunch and dinner ideas, side dishes and some delicious desserts! 15 Recipes You Must Try Cowboy Casserole Taco Corn Bread Casserole Chicken Tamale Casserole Tuna Noodle Casserole Easy Chicken Enchiladas Easy Baked Ziti Healthy Stuffed Shells Summer Pasta Salad Easy Monkey Bread Potluck Potato Salad Best Brownies From Scratch Homemade Peppermint Patties Chocolate Chip Coconut Bon Bon Bars Strawberry Cheesecake Cake Batter Dip Lemon Zucchini Bread

3 Cowboy Casserole 1 pound lean ground beef 1 bag of tater tots (30oz) - defrosted 1 medium onion (chopped) 1 can cream of broccoli 1 can corn (drained) 2 cups shredded cheese 1/2 cup milk 4 tablespoons sour cream 1 tsp vegetable oil 1 tsp garlic salt 1. In a skillet add onion and vegetable oil. Cook for a couple minutes until the onions are soft and tender. 2. Add ground beef to skillet and garlic salt. Cook over medium heat until meat is no longer pink. Drain excess fat and set aside. 3. In a bowl add the cream of broccoli, milk and sour cream, corn and half of the shredded cheese. Add mixture to beef mixture and stir to blend mixtures. 4. In a 9x13 casserole dish add a layer of tater tots on the bottom. Pour mixture over tater tots then add remaining tater tots to the top. Sprinkle with remaining cheese. 5. Bake at 350 for 25 to 30 minutes or until cheese is melted on top and tater tots are golden and crispy.

4 Taco Corn Bread Casserole 2 lbs. ground beef 2 envelopes taco seasoning 2 cans (14½ oz. each diced tomatoes, drained 1 cup water 1 cup cooked rice 1 can (4 oz.) chopped green chilies 2 pkg. (8¾ oz. each) corn bread/muffin mix 1 can (8¾ oz.) whole kernel corn, drained 1 cup (8oz.) sour cream 2 cups corn chips 2 cups (8oz.) shredded Mexican or cheddar cheese, divided 1 can (2¼ oz.) sliced ripe olives, drained Shredded lettuce and chopped tomatoes, optional 1. Preheat oven to 400. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through, stirring occasionally. 2. Meanwhile, prepare corn bread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips. 3. Bake, uncovered, minutes or until cornbread is cooked through. Sprinkle with remaining cheese; bake 3-5 minutes longer or until cheese is melted. If desired, serve with lettuce and chopped tomatoes.

5 Chicken Tamale Casserole 2 cups shredded chicken (cooked) 1 cup shredded cheese 1/3 cup milk 1 egg 1/8 teaspoon cayenne pepper 1 teaspoon ground cumin 14.5 ounces cream-style corn 8 ounces corn muffin mix 4 ounces chopped green chiles, drained 10 ounces red enchilada sauce 1/2 cup sour cream (optional) 1. In a bowl add the 1/4 cup of the cheese, the corn muffin mix, milk, egg, pepper, cumin, corn and green chiles. Stir until all mixture is blended and moist. 2. Pour mixture into non-stick 13x9 baking dish and bake at 400 for 15 minutes or until corn mix has set. Remove from oven and take a fork and make about 5-6 pokes around bread. 3. Pour the enchilada sauce over the bread evenly. Next added shredded chicken and then top with remaining cheese. Bake an additional 15 minutes or until cheese has melted. 4. Remove from oven and allow to cool 5 minutes. Top with sour cream!

6 Tuna Noodle Casserole 2 5oz cans of Albacore tuna (drained) 8oz Bowtie pasta 1 can Campbell's Broccoli Cheese 1 can Campbell's Cream of Broccoli 1 cup crushed potato chips 1 cup milk 1/2 cup shredded cheese 1. Cook pasta according to package. Drain and set aside. 2. Flake tuna into a 9"x13" or similar size casserole dish. 3. In a bowl add the can of Broccoli and Cheese, can of Cream of Broccoli and 3/4 cup of the crushed potato chips. Stir and mix well. 4. Add cooked pasta on top of tuna and then pour mixture over noodles. Use a fork to mix noodles, tuna and mixture. Sprinkle shredded cheese on top. Next add remaining crushed potato chips to top of casserole. 5. Cover with foil and bake on 350 for minutes until cheese is melted on top and golden.

7 Easy Chicken Enchiladas 1 pound chicken (cooked and shredded) One large can green enchilada sauce 2 cups shredded cheese (Mexican blend) Corn tortillas 1. Place corn tortillas on a plate and cover with a wet paper towel. Heat tortillas in microwave for 30 seconds allow them to soften. 2. In a skillet add ¼ cup enchilada sauce and shredded chicken. Heat on low for 3-5 minutes until mixture is warm but not hot. 3. Pour about ¼ cup of enchilada sauce onto bottom of baking dish. 4. Take each tortilla and add some of the chicken mixture. Next add some shredded cheese. Roll tortillas tightly placing them seam side down in your baking dish. 5. Pour remaining enchilada sauce over tortillas. Then sprinkle remaining shredded cheese on top. 6. Bake at 350 degrees for 20 minutes or until cheese has melted.

8 Easy Baked Ziti 1 pound lean ground beef 1 pound of Penne pasta 1 jar of spaghetti sauce (24oz) 1 jar of Alfredo sauce (14oz-16oz) 1 cup Mozzarella cheese 1/8 cup Parmesan cheese 1 tsp garlic salt 1. Preheat oven to 350 degrees. 2. Cook the pasta according to directions on box. While pasta is cooking add the ground beef and garlic salt in a large skillet. Cook on medium heat until meat is browned and crumbly. Drain grease and return meat to pan. Pour in spaghetti sauce and then stir in Parmesan cheese. Warm mixture on low heat while pasta is cooking. 3. Once pasta is done, drain water and return to pot. Add jar of Alfredo sauce and mix until blended. 4. Add pasta mixture into bottom of a 13x9 baking dish. Next pour spaghetti sauce mixture over pasta mixture. 5. Sprinkle the Mozzarella cheese on top. Cover with foil and bake for 15 minutes. Remove foil and bake for another 15 minutes or until cheese is melted. 6. Remove from oven and allow to cool for 5 minutes before serving.

9 Healthy Stuffed Shells 24 Jumbo Shells, uncooked 2 cups low-sodium canned tomato sauce 1 10-oz. package frozen chopped spinach, thawed 8 oz. shredded part-skim mozzarella cheese (about 1¾ cup) 1½ cups low-fat, part-skim ricotta cheese 3 medium carrots, peeled and grated (about ⅔ cup) 3 egg whites ¼ tsp. freshly ground black pepper Large pinch ground nutmeg ¼ cup Parmesan cheese (optional) 1. Cook pasta according to package directions; drain and rinse under cold water until completely cool. Drain thoroughly. 2. Preheat oven to 350 F. Squeeze as much water as possible from the thawed spinach. 3. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended. 4. Line the bottom of an 11 x 7-inch baking dish with ½ cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell. 5. Arrange the shells side by side in a baking dish. Coat the shells with an even layer of the remaining tomato sauce. Sprinkle with Parmesan cheese, if desired. 6. Bake until the center of the shells are heated through and the sauce is bubbling (about 40 minutes). Let stand 10 minutes before serving.

10 Summer Pasta Salad Recipe 10oz Rotini Garden Pasta 1/2 cup cherry tomatoes (halved) 1 red bell pepper (diced) 1 cup cubed Colby/Jack cheese 1/8 cup Balsamic Vinaigrette 1/2 tbsp. white vinegar 1/2 tsp onion powder 1/2 tsp garlic powder salt to taste 1. Cook pasta until al dente. Drain and rinse with cold water. 2. Add pasta to large bowl. Add bell peppers, cheese, white vinegar, onion powder, garlic powder and salt. Toss to mix ingredients throughout pasta. 3. Add Balsamic Vinaigrette and cherry tomatoes. Toss lightly.

11 Easy Monkey Bread 1/2 cup granulated sugar 1 cup firmly packed brown sugar 1 teaspoon cinnamon 2 cans Pillsbury Grands biscuits (8 pack) 3/4 cup butter or margarine melted 1. In a large Ziploc bag add granulated sugar and cinnamon. Shake to mix. 2. Cut each of the 16 biscuits into quarters. Place in bag and shake to coat. Place each of the biscuit pieces into a greased fluted tube pan. 3. In a bowl add the brown sugar and melted butter. Pour over biscuits in pan. 4. Bake at 350 for 28 to 30 minutes or until golden brown. Cool in pan for 5-10 minutes. 5. Turn pan upside down on a plate or serving tray. Pull apart to serve.

12 Chocolate Mug Cake Recipe ¼ cup all-purpose flour ¼ cup sugar 2 TBS unsweetened Cocoa 3 TBS milk 3 TBS vegetable oil ¼ TSP vanilla extract 1. Combine all ingredients in a large coffee cup or mug and stir well. 2. Place in microwave and cook for 3 minutes on high. 3. Let cool for at least a minute before eating.

13 Potluck Potato Salad 6 medium red potatoes 3/4 cup mayonnaise 1/2 tablespoon mustard 1/2 teaspoon celery seed 1/8 teaspoon pepper 4 hardboiled eggs (whites & yolks separated ) 2 tablespoons dill pickle relish 3 teaspoons salt 1. Wash potatoes and then cut them in half. Place potatoes in a large pot and then add enough water to cover the potatoes and then add 2 teaspoons salt. Bring to a boil, cover and then reduce heat to medium high for about minutes. You will need to keep checking potatoes. They are done as soon as you can stick a fork in them. 2. Drain the potatoes and then put them on a cutting board or baking sheet, spreading them out to allow them to cool. Once potatoes are cooled, remove skins and cut potatoes into cubes. 3. Dice egg whites. 4. In a large bowl add the mayo, mustard, celery seed, pepper, 1 teaspoon salt, egg yolks and mix well. 5. Add egg whites. Potatoes and relish. Toss gently to combine.

14 Best Brownies From Scratch 1 1/4 cups cocoa powder 1 stick butter (softened) 1/4 cup low-fat vanilla yogurt 1/2 cup semi-sweet chocolate chips 1/2 cup peanut butter chips 4 eggs 2 cups sugar ½ cup all-purpose flour 1/4 tsp baking powder ½ teaspoon salt 8-10 Oreo cookies 1. In a stand mixer add eggs and whisk on medium speed for 3 minutes until eggs are light yellow and frothy. Add sugar, and continue whisking for 1 minute. 2. In a separate bowl add remaining ingredients (except Oreos, chocolate chips & peanut butter chips) and mix well. Add dry ingredients to mixing bowl and mix for about 1 minute. 3. Add the remaining ingredients, and continue whisking for 1 more minute. Add chocolate chips and peanut butter chips and mix just a few seconds until they are incorporated into the mixture. 4. Pour batter into a greased 8x8 baking dish. Slowly push down each of the Oreos into batter. Bake at 350 for 60 minutes or until toothpick inserted into brownies comes out clean. 5. Remove from heat and allow to cool. For best results let cool at least one hour to allow brownies to achieve a nice chewy texture.

15 Homemade Peppermint Patties 2 cups powdered sugar 1 cup coconut oil 1/4 tsp salt 6-10 drops peppermint oil (or 1 tsp peppermint extract) 2 cups chocolate chips 1. In a bowl add all of the ingredients except for the chocolate chips. 2. Use a spatula to cream together the ingredients. You will want a nice and firm consistency that sticks together. You may need to add a little extra powdered sugar to get the right texture. 3. Form your mixture into small discs and place them on a baking sheet or tray that has been lined with wax paper. 4. Place discs in freezer for about 10 minutes. While discs are in freezer getting cold, melt your chocolate. I use a melting pot but you can also melt your chocolate in a medium saucepan over medium-low heat. If you use a saucepan be sure to stir continuously or the chocolate will scorch and stick to the bottom. Once chocolate chips are all melted remove from heat. 5. Drop your discs in the melted chocolate, making sure to cover them completely. Use a fork to remove disc from chocolate and allow excess chocolate to drip off. Move dipped peppermint disc to a baking sheet lined with wax paper. 6. Put baking sheet with peppermint patties in the freezer for about 5 minutes or until chocolate is firm. 7. Remove from freezer and enjoy. Store in fridge to prevent your peppermint patties from melting.

16 Chocolate Chip Coconut Bon Bon Bars 1 pouch Betty Crocker Chocolate Chip Cookie Mix (17.5oz) ¼ cup coconut oil 2 tablespoons water 1 teaspoon vanilla extract 1 egg 1 can sweetened condensed milk (14oz) 6 cups Confectioners sugar 2 sticks butter (1/2 cup) softened 1 cup Coconut (shredded) ½ cup sliced almonds ½ cup whipping cream 1 bag Nestle Semisweet Chocolate Chips (12oz) 1. In a mixing bowl add chocolate chip cookie mix pouch, coconut oil, water and egg. Mix until dough forms and then press dough into a 13x9-inch pan. Bake at 350 for 12 minutes or until golden. Remove from oven and allow to cool completely. 2. In mixing bowl add 1 stick of softened butter, milk and half of the confectioners sugar. Mix on medium a couple minutes and then add remaining confectioners sugar gradually until well blended. Add coconut and almonds and mix another 30 seconds to 1 minute to incorporate into the mixture. 3. Spread the mixture over the cooled cookie layer. Cover and refrigerate 1-2 hours to allow filling to set. Once cooled you will want to make the top chocolate layer. In a large nonstick saucepan add chocolate chips, 1 stick of softened butter and whipping cream. Heat the ingredients over medium-low heat until all the chocolate is melted and texture is smooth. Remove from heat and allow to cool until mixture is warm to lukewarm. 4. Pour the chocolate mixture over the coconut filling and spread to cover. Cover and refrigerate 1-2 hours or until bars are set. Cut into squares and enjoy.

17 Strawberry Cheesecake Batter Dip 1/2 cup white cake mix 1/2 cup cheesecake dessert mix/pudding 1/2 cup Strawberry Milk 2 cups whipped topping 1/2 tsp vanilla 1/4 cup sprinkles 3 drops red food coloring (optional) Directions 1. In a large bowl add dry ingredients. 2. In another bowl add remaining ingredients and mix well. 3. Add wet mixture to dry mixture. Stir and place in bowl. Add a few sprinkles to top for decoration.

18 Lemon Zucchini Bread 2 cups all-purpose flour 2 tsp baking powder ½ tsp salt 2 eggs ½ cup coconut oil ½ cup granulated sugar ½ cup low fat buttermilk 2 tbsp. lemon juice zest from 1 lemon 1 cup finely grated zucchini 1 cup powdered sugar (for glaze) 1 tbsp. lemon juice (for glaze) 1 tbsp. milk (for glaze) 1. In a large bowl add the flour, baking powder and salt. Use a whisk to blend ingredients and set aside. 2. In a medium bowl add the eggs, coconut oil and sugar. Mix well. Next add the buttermilk, lemon juice, lemon zest. Fold in the grated zucchini until it is evenly distributed in mixture. 3. Add wet mixture to dry mixture and stir until you see no dry ingredients. Pour batter into non-stick 9x5 loaf pan. Cook at 350 for minutes or until toothpick inserted into center of loaf comes out clean. 4. Remove from oven and place on wire rack to cool. While bread is cooling, you can make glaze. Add powdered sugar, milk and lemon juice in small bowl. Spoon glaze over cooled loaf and let glaze set.

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