Brown Sugar cookies

• ½ cup vegetable shortening
• ½ cup butter
• 1¼ cups firmly packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Heat oven to 350ºF.
2. Beat together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt.
3. Shape dough into 1-inch balls or use small cookie scoop. Place 2-inches apart on ungreased baking sheet.
4. Bake 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute.

https://www.amish365.com/amish-brown-sugar-cookies/?utm_source=Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+StrawberryMoon&utm_campaign=kickoff&utm_medium=email

Lasagna

2 lbs ground beef or 1 lb beef and 1 lb Italian sausage

2 onions diced

2 cloves of garlic crushed

Brown all above

Add

2 T sugar

1 1/2 t basil

1 T Italian seasoning

1 T salt

1/4 t pepper

35 oz can Italian style plum tomatoes mashed

2 - 6 oz cans tomato paste

2- 8 oz cans seasoned tomato sauce

1/2 cup water

Simmer for 1 1/2 hours

Mix together in another bowl

16 oz carton ricotta cheese

1 egg

1 container cottage cheese

1 container parmesan cheese 

1 box lasagna noodles

4 cups mozzarella cheese

In a greased casserole dish

Spoon beef sauce

Layer uncooked lasagna noodles

Top with cheese mixture

Top with mozzarella

Repeat starting with beef sauce

End with Mozzarella 

Cover with foil and bake 375 for 30 minutes

Cook for 15 minutes before serving

Enjoy

You can also place uncooked beef and tomatoes all in the instant pot.

Mexican Lasagna

• 2 pounds ground beef
• 1 can (16 ounces) refried beans
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning
• 2 tablespoons hot salsa
• 12 ounces uncooked lasagna noodles
• 4 cups shredded Colby-Monterey Jack cheese, divided
• 1 jar (16 ounces) mild salsa
• 2 cups water
• 2 cups sour cream
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 green onions, chopped
• 1 medium tomato, chopped, optional

Directions

• 1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa.
• 2. In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
• 3. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
• 4. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

© 2020 RDA Enthusiast Brands, LLC

https://www.allrecipes.com/recipe/11844/mexican-lasagna-with-noodles/

Chocolate Surprise cupcakes

• 2 tablespoons vinegar
• 2 teaspoons vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• ½ cup white sugar 
• ¼ teaspoon salt
• 1 cup semisweet chocolate chipsDirections

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

• Step 2

  In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.

• Step 3

  To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Cool.

https://www.allrecipes.com/recipe/22955/chocolate-surprise-cupcakes/

Hoosier Amish Peanut Butter Pie

• 
  1 - 9" graham cracker crust
• Crumble Topping (*Divided in half):
• ½ cup powdered sugar
• ¼ cup creamy peanut butter
• Peanut Butter Filling:
• 1 small box instant vanilla pudding mix
• 1½ cups whole milk
• ½ cup creamy peanut butter
• 1 tsp. vanilla
• half of 1 (8 oz.) tub thawed Cool Whip
• Topping:
• 1 (8 oz.) cont. Cool Whip (*I buy 2 - 8 oz.- conts. to make entire pie)
• (*Plus other half of crumbles )

Instructions

1. Instructions
2. For Peanut Butter Crumbles:
3. Using an electric mixer or a wooden spoon, in a medium bowl, add powdered sugar and peanut butter.
4. Mix on medium speed or with your wooden spoon until small peanut butter crumbles start to come together.
5. If the mixture is too powdery, add a few drops of water and larger crumbles will form.
6. Add half the peanut butter crumbles to the bottom of the pie shell.
7. For Peanut Butter Filling:
8. Using a mixer or a wooden spoon, mix together the dry vanilla instant pudding mix, milk, peanut butter, and vanilla together for 2 minutes.
9. Add in the Cool Whip and fold in lightly by hand.
10. Pour pudding into pie crust on top of the peanut butter crumbles. Chill for 15 minutes uncovered.
11. For Topping:
12. Top with Cool Whip. Sprinkle top with other half of the remaining peanut butter crumbles. Chill pie in the refrigerator overnight to set before cutting.

https://www.amish365.com/hoosier-amish-peanut-butter-pie/?utm_source=Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+StrawberryMoon&utm_campaign=kickoff&utm_medium=email

Chicken nuggets

4 deboned chicken breasts 1 /2 cup melted butter 1 /2 cup Parmesan cheese 1 /4 cup grated Cheddar cheese 1 /2 cup fine bread crumbs 1 /4 teaspoon basil 1 /4 teaspoon thyme 1 /4 teaspoon pepper 1 /4 teaspoon salt Instructions Mix dry ingredients. Cut chicken into bite-sized pieces. Dip in butter and roll into crumbs. Place on cookie sheet and bake at 350 until golden. https://www.amish365.com/golden-home-baked-chicken-nuggets/

Easy Peach dump cake

24.5 oz jar of sliced peaches in light syrup 1 package yellow cake mix 1 stick butter (1/2 cup), cut into 16 pieces 1 cup brown sugar ½ cup chopped walnuts Instructions Preheat oven to 350 degrees F. Layer ingredients in a 13 X 9 dish, in order starting with the peaches. Bake for about 40 minutes. Serve warm or cold… with or without ice cream. https://www.amish365.com/easy-peach-dump-cake/

White wedding cake

• 1 box white cake mix Pillsbury Traditional White is our preferred mix but any white cake mix is fine
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 1/3 cup water
• 1 cup Greek yogurt plain
• 4 egg whites
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• Baking spray

White Buttercream

• 1 cup Butter softened
• 1 cup shortening
• 2 pounds Powdered Sugar about 7 1/2 cups
• 1/3 cup of milk more may be needed
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons butter flavored extract
• 1/4 teaspoon salt

Instructions

White Cake

• Preheat oven to 325 degree F.
• Spray 9 X 13 baking pan with baking spray. Set aside.
• Place cake mix, flour, and sugar into the bowl of stand mixer. Mix just until combined.
• Add water, yogurt, egg whites, oil, and extracts.
• Mix on low speed until combined.
• Turn mixer to medium speed and mix for 2 minutes.
• Pour into prepared pan and place in preheated 325 degree F oven.
• Set timer for 35 minutes. If you begin to smell the cake before the timer goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done and it needs to be removed from the oven.
• Once the timer goes off, and you have not removed the cake already because it was done, check the cake for doneness by using the toothpick method.
• If the cake is not done after 35 minutes, continue cooking the cake and checking for doneness every 5 to 10 minutes, depending on how wet the toothpick was when testing the cake.
• When cake is done, remove from oven and cool completely before frosting.

White Buttercream

• Place butter and shortening in the bowl of a stand mixer.
• Using the blade attachment, mix on medium-high for 5 minutes.
• Add powdered sugar 2 cups at a time and mix on slow until all sugar is incorporated.
• Mix milk, extracts, and salt in a small bowl.
• With mixer turned off, add milk mixture to icing.
• Turn mixer to slow and mix until incorporated.
• Turn mixer to high and allow to run for 5 minutes.
• Test icing for consistency. If you want a thinner icing, add milk 1 tablespoon at a time and mix for 1 minute.

Notes

• If using this pan for an important event, please do a test run with this recipe and cake pan sizes you intend to use before the big event.
• Cake recipe can be doubled for larger pans, adjust the baking time.
• Cupcakes can be made with this recipe, again, adjust the baking time.
• Can be made in smaller pans for layering, adjust the baking time.
• This cake needs to be supported if stacking greater than 2 layers high.
• Icing recipe will easily cover a 2 layer 9-inch cake, amounts can be halved if the cake is being served in a 9 X 13 pan.
• Cook time listed does not include the cooling time between baking and icing.
• You will get 6 1/2 cups to 7 cups of batter when using this recipe as stated.★ Did you make this recipe? Don't forget to give it a rating!

Nutrition

Serving: 133g | Calories: 627kcal | Carbohydrates: 71g | Protein: 7.2g | Fat: 35.73g | Saturated Fat: 12.9g | Polyunsaturated Fat: 20.7g | Trans Fat: 2.28g | Cholesterol: 24mg | Sodium: 466mg | Fiber: 4g | Sugar: 9.81g

https://peartreekitchen.com/white-wedding-cake/

Montana Cowgirl Casserole

• 1 pound sausage, browned
• 1 /2 pound bacon
• 12 ounces hashed browns
• 1 medium green pepper
• 2 tablespoon chopped onion
• 2 cups shredded cheese
• 1 cup Bisquick
• 3 cups milk
• 2 teaspoons salt
• 4 eggs
• cooking spray

Instructions

1. Oil 9 X 13 inch baking dish or spray.
2. Combine sausage, bacon, hash browns, pepper, onions, and 1 cup of cheese in a large bowl.
3. Spread in a baking pan.
4. Whisk together Bisquick, milk, salt, and eggs until blended.
5. Pour over potato mixture.
6. Sprinkle over remaining cheese.
7. Cover and refrigerate overnight.
8. Next day, bake 30 minutes at 375 until golden brown

https://www.amish365.com/montana-cowgirl-casserole/?utm_source=Copy+of+Copy+of+Copy+of+Copy+of+Copy+of+StrawberryMoon&utm_campaign=kickoff&utm_medium=email

Strawberry moon cake

• STEP ONE
• white cake mix, 15.25 oz., prepared according to directions on box and baked in a 9 x 13 pan
• 6 oz. strawberry gelatin
• 2 cups boiling water
• STEP TWO
• 14 oz. can whipped cream cheese frosting
• ½ tsp. almond flavoring
• 8 oz. whipped topping, thawed

1. After cake has had at least one hour to cool, combine strawberry gelatin in a medium-sized bowl, and gently stir in boiling water. Poke about 24 holes in cake with the end of a wooden spoon and pour warm gelatin over cake.
2. Combine frosting, almond flavoring and whipped topping and spread over cake. Garnish the top with fresh sliced strawberries and refrigerate at least three hours before serving. Be sure to refrigerate remaining cake, if you’re lucky enough to have leftovers!

https://www.amish365.com/strawberry-moon-cake/?utm_source=Copy+of+StrawberryMoon&utm_campaign=kickoff&utm_medium=email

6 spoon potato salad

• 2 pounds peeled potatoes
• 1 /4 cup Hellman's mayonnaise
• 1 tablespoon yellow mustard
• 1 diced green onion
• 1 /4 cup celery, chopped
• 1 small bell pepper, diced
• salt and pepper to taste
• 4 hard boiled eggs, diced
• 2 tablespoons of Mazola corn oil

1. Add potatoes to large pot then cover with 1½ inches of water.
2. Season with salt -- 1 teaspoon for every quart of water.
3. Bring water to a boil then reduce to a low simmer.
4. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
5. 'Once cooled, peel potatoes.
6. Chop peeled potatoes into bite-size chunks then add to a large bowl.
7. In a separate bowl combine all of the other ingredients and add to the potatoes.
8. Combine until potatoes are coated evenly.
9. Chill overnight and enjoy!

https://www.amish365.com/grandma-vs-grandma-potato-salad-grandmas-secret-ingredient/?utm_source=Copy+of+StrawberryMoon&utm_campaign=kickoff&utm_medium=email