Strawberry Cream Cheese Icebox Cake

2 lb. strawberries

2 sleeves graham crackers

1 -8 oz. pkg. cream cheese, room temperature

1 -14 oz. can sweetened condensed milk

2- 3.4 oz. pkg. instant cheesecake flavored pudding

3 cups milk

1- 12 oz. carton whipped topping, divided

Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside.

Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside.

Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy.

Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken.

Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers.

Arrange a single layer of strawberry slices over cream cheese mixture.

Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.

Top cream cheese mixture with another layer of strawberries.

Cover and refrigerate for 6-8 hours.

When serving, top with remaining whipped topping.

Crush remaining graham crackers and sprinkle crumbs over the top

Amish wedding steak

 

• 2 lbs. ground beef
• 2 c. soda cracker crumbs
• 2 c. milk
• 1 sm. onion, chopped
• 2 tsp. salt
• 1 tsp. pepper
• 1 can cream of mushroom soup
• 1 soup can of water
• 1 can mushrooms (may also use fresh)

1. Mix meat, crumbs, ,milk, onion and spices together.
2. Pat down firmly in cake pan in square cake pan let set overnight.
3. Cut into serving size squares, roll in flour, and brown on both sides (in margarine or butter)
4. Set in baking dish and cover with mixture of soup, water and mushrooms.
5. Bake at 350 for 90 minutes.

https://www.amish365.com/amish-wedding-steak-3/

Stuffed green pepper soup

 

• 1 pound ground beef, browned
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons
• Parmesan cheese
• 1 pint tomato juice
• ⅔ cup rice, cooked
• ⅛ – ¼ cup brown sugar, or to taste
• 2 green peppers, chopped
• 1 teaspoon smoked paprika   optional
• 1 teaspoon onion powder optional
• 1 teaspoon garlic powder optional

1. Chop the peppers and set aside.
2. Brown the ground beef in a skillet over medium heat, drain, and set aside.
3. Cook the rice and set aside.
4. Combine rice, ground beef, peppers, and the rest of the ingredients in a large pot and cook over medium heat for about 20 minutes.

https://www.amish365.com/amish-stuffed-green-pepper-soup/

Mississippi Pot Roast

• a chuck roast
• ranch dressing mix
• au jus gravy mix
• butter
• jarred pepperoncini peppers

• Place the chuck roast in the bottom of your crock pot.
• Sprinkle the ranch and au jus mixes over the top of the roast.
• Add the butter and pepperoncini peppers.
• Place the lid on top and cook over low heat for 8 hours or more.

We’ve eaten this over rice and mashed potatoes and I loved it both ways. My mother-in-law also suggested it for sandwiches, so we might try that next!

 https://belleofthekitchen.com/mississippi-pot-roast/

Hawaiian Garlic Shrimp

 

• 1 pound shell-on Jumbo or Extra Jumbo Easy Peel
• 1 ½ Tablespoons paprika
• 1 Tablespoon all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• pinch cayenne pepper 
• 8 Tablespoons salted butter
• 1 large head of garlic about 15-20 cloves, minced

FOR SERVING:

• 1 cup long-grain rice -cooked
• lemon wedges

• Pat the shrimp dry with paper towels; set aside.
• In a pie dish whisk together paprika, flour, salt, black pepper, and cayenne (if using).
• Add the shrimp to the pie plate and toss the shrimp into the paprika mixture until all of the shrimp are evenly coated
• In a large skillet over low heat add butter and garlic and cook, stirring often, for 4 minutes.
• Turn the heat up to medium and add the shrimp in a single layer. Cook the shrimp for 2-4, or until the shrimp are no longer translucent on the side touching the pan, (the cooking time varies depending on how big your shrimp are). Then turn the shrimp over and cook for another 2-4 minutes.
• Remove the pan from the heat and spoon the garlic butter over the shrimp.
• Serve the shrimp with 2 scoops of rice, and spoon some of the garlic butter over the rice. Enjoy!

https://foodfolksandfun.net/hawaiian-garlic-shrimp/

Hawaiian Macaroni Salad

 

FOR THE DRESSING:

• 2 cups half-and-half
• 2 cups mayo- Duke's is best
• 1 ½ Tablespoons grated yellow onion
• 1 Tablespoon dark brown sugar
• 2 teaspoons pepper
• 1 teaspoon salt

FOR THE MACARONI:

• 1 pound elbow macaroni
• ¼ cup apple cider vinegar
• 5 green onions
• 2 large celery ribs chopped
• 1 cup grated carrots

MAKE DRESSING:

• In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.

COOK MACARONI:

• Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.

TO FINISH:

• Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
• Add in the remaining dressing, green onions, celery, and carrots to the pot and stir to combine, and season with salt and pepper if needed.
• Cool completely to room temperature, about 30 more minutes.
• Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

https://foodfolksandfun.net/hawaiian-macaroni-salad/

Chicken Salad

*2 cooked chicken breast shredded

*2 ripe avocado

*16 oz box of rotini pasta

*1/2 cup chopped red onion

*1 Cup cherry tomatoes

*1/2 cup chopped fresh basil

* salt and pepper to taste

.......The Dressing.......

1/2 cup white wine vinegar

1 tbsp Italian seasoning

3/4 cup Extra Virgin Olive oil

Salt and pepper to taste