Hmm, honestly that's not the worst thing I've ever seen for a first recipe with an admitted I have no idea what I'm doing statement. I take it your shooting for a pale ale or something along those lines? You on a good path but I think you are a bit heavy on the crystal malts (which honey is essentially one of) at 18% total. I'd cut those total down to 10% total.
Hop schedule isn't bad but for maximum bittering a 60 minute addition will get a bit more than the 40. I would check with your supplier to make sure they have Amarillo first and plan for a backup. An all cascade pale all is perfectly acceptable although something else would provide a bit more complexity. A dry hop addition wouldn't hurt either.
As for the yeast, I like that you have two packages listed making sure you have enough yeast to properly ferment the beer but for a cheaper and just as viable alternative for a hoppy pale ale I would just use the Safale US-05 11g dry packets. I don't typically use dry yeast but those are really solid and cheaper than two packages of liquid yeast.