Amish Deep Dish Taco squares

Ingredients

• 1 pound hamburger
• 1 cup sour cream
• 2 /3 cup mayonnaise
• 2 tablespoon chopped onion
• 2 cup Bisquick
• ½ cup cold water
• taco seasoning or pizza sauce
• 1 cup shredded cheese

• Instructions

1. Heat oven to 375.
2. Brown hamburger and drain.
3. Mix in sour cream, mayo, cheese and onions.
4. Set aside.
5. Mix Bisquick and water until soft dough forms.
6. Pres into a 9 X 13 cake pan. Press dough up the sides.
7. Layer beef on dough.
8. Spoon sour cream mixture on top.
9. Bake 30 minutes.

https://www.amish365.com/friday-recipe-grab-bag-amish-deep-dish-taco-squares/ 

Homemade Ranch dressing mix

INGREDIENTS

• 4 tablespoons dried parsley
• 2 teaspoons dried dill weed
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

• Measure ingredients into a blender or mini food processor. Blend/pulse a few times until slightly broken down and well combined. Transfer the mixture to a small jar or other airtight container. Shake the seasoning mix well before measuring it out.

Notes

• Use 1 1/2 tablespoons Homemade Ranch Dressing Mix as a substitute for a 1-ounce store-bought packet in recipes calling for dry ranch seasoning.
• The Nutrition Facts are for 1 1/2 tablespoon dressing mix (the equivalent of one store-bought "packet"), which makes one batch of dressing.
• To make a batch of Homemade Buttermilk Ranch Dressing, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup buttermilk, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, and 1 1/2 tablespoons Homemade Ranch Dressing Mix; stir until until well combined. Cover and refrigerate for at least 4 hours or overnight. Add additional salt and/or pepper to taste before serving, if desired. If consistency is too thick, thin out the dressing with a splash of additional milk or buttermilk.

https://www.fivehearthome.com/homemade-ranch-dressing-seasoning-mix/

Orange Julius copy cat

6 ounces frozen orange juice concentrate
1 cup water
1 cup milk
1/4 cup powdered sugar
1 teaspoon vanilla extract

Mom Childress' Peach Cobbler

Warm oven to 350 degrees

1 stick of butter put in oven to melt

1 cup flour
1 cup milk
1 cup sugar
Stir

Take melted butter out of oven

Add 2 cans of peaches  don't use all the juice

Top with flour/sugar/milk mixture

Bake 350 for 30 minutes

Top should be golden brown

Carrot cake bread

Carrot Bread is a delicious and easy take on carrot cake with walnuts, shredded carrots, cinnamon, and nutmeg that's perfect for brunch or dessert or holiday gifting!

Ingredients

• 2 large eggs
• 1 cup sugar
• 2/3 cup vegetable oil
• 1 1/2 cup flour
• 3/4 teaspoon  baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups carrots , shredded
• 1 1/2 cups walnuts , chopped

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat oven to 350 degrees.
2. Beat the eggs.
3. Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg,  and salt and beat well.
4. Stir in the carrots and 1 cup of the walnuts.
5. Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
6. Bake for 1 hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until done.
7. Remove from oven and allow to cool 10 minutes before removing from loaf pan.

https://dinnerthendessert.com/carrot-bread/

Frozen fruit salad

• 6 ounces cream cheese, softened
• 1 cup mayonnaise
• 1 cup heavy cream - "Whipped"
• 3 1/2 cups fruit cocktail, well drained
• 1/2 cup drained Maraschino cherries
• 2 1/2 cups little marshmallows

INSTRUCTIONS:

1. Quarter cherries
2. Cream together the room temperature cream cheese and mayonaise.
3. Add cherries, fruit cocktail and marshmallows, mixing it together.
4. Fold in whipped cream.
5. Put into a glass 9x13 pan or similarly sized freezer safe serving dish. Freeze until solid.
6. Remove from freezer 10-15 minutes before time to serve.
7. Cut into squares and enjoy.

https://www.cookingwithcarlee.com/2015/01/great-grandma-reess-frozen-fruit-salad.html

Personal note: I add shredded coconut and drained diced pineapple.

Overnight fruit salad

I think this maybe similar to Grandma Struble's Thanksgiving fruit salad we loved.

3 large eggs, beaten

1/4 cup sugar

1/4 cup white vinegar

2 tablespoons butter

2 cups green grapes

2 cups miniature marshmallows

1 can (20 ounces) pineapple chunks, drained

1 can (15 ounces) mandarin oranges, drained

2 medium firm bananas, sliced

2 cups heavy whipping cream, whipped

1/2 cup chopped pecans

• In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool.
• In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts

1/2 cup: 244 calories, 16g fat (8g saturated fat), 84mg cholesterol, 44mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 3g protein.

https://www.tasteofhome.com/recipes/overnight-fruit-salad/