Thanksgiving Recipes

 

Click on the link below for my collection of traditional Thanksgiving recipes.  It will take you to my Facebook Thanksgiving album page.  Click on the desired photo, and then click on the recipe link to take you to the corresponding blog page.  I hope you find some new favorites for your family!  Happy Thanksgiving!  🦃

Thanksgiving Recipes

Pressure Cooker Monkey Bread

Monkey Bread...cinnamon-y sweet, buttery, sticky deliciousness!  

Pressure Cooker Monkey Bread

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

1/3 cup chopped pecans (optional)

1/3 cup white sugar

1 tsp. cinnamon

1 (16 oz.) can refrigerated jumbo buttermilk biscuits

6 Tbsp. butter

1/2 cup brown sugar

1 1/2 tsp. cinnamon

Spray a 6-cup bundt pan with a baking spray that contains flour like Baker's Joy.  Scatter half the chopped pecans in the bottom of the bundt pan. In a small bowl, stir together the 1/3 cup white sugar with the 1 tsp. of cinnamon.  Cut the biscuits into 6 pieces by cutting each biscuit in half and then each half into 3 wedges.  Roll each biscuit piece in the cinnamon/sugar mixture.  (Discard any remaining mixture.)  Place half of the biscuit pieces (24 pieces) into the bundt pan.  Scatter the remaining chopped pecans on the biscuit pieces.    

In a small saucepan over medium heat, melt the butter, 1/2 cup brown sugar, and 1 1/2 tsp. cinnamon together stirring constantly.  When the mixture comes to a boil, boil for one minute and remove from heat.  Pour a little less than half the mixture over the biscuit pieces.  Place the rest of the biscuit pieces into the bundt pan, stir the remaining butter mixture well, and then pour the butter mixture evenly over the top.  Loosely cover the pan with foil.

Pour one cup of water into the pressure cooker pot.  Place trivet in pot and place covered bundt pan on top of the trivet.  Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 25 minutes on High pressure.

When the 25-minute cook time ends, let the pressure release naturally for 15 minutes, and then open the steam vent to release any remaining pressure (Quick Release).  Should the float valve drop before 15 minutes is completed, leave the pot sealed for the full 15 minutes.  

Using oven mitts, remove the bundt pan from the pressure cooker pot.  Remove foil.  To unmold, place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tightly to the pan.  Break pieces off and eat like a monkey! 🐒

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Note:  I highly recommend this bundt pan and this sling (trivet).

Bundt Pan:  (hand-washing recommended)  https://www.amazon.com/Nordic-Ware-51322RD-51322-Multicolor/dp/B00IOYJ186/ref=sr_1_3?keywords=6-cup+bundt+pan&qid=1578863590&sr=8-3

Sling:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1578863718&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExU1BGUUkzT1YyQjYxJmVuY3J5cHRlZElkPUEwNDYxNTk2MVhPRURTUUxUUVUwSCZlbmNyeXB0ZWRBZElkPUEwNDAzMDI0MzNVMDIxQldCRjVQQiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Corn Casserole

 

Paula Deen's Corn Casserole is the bomb!  With butter, sour cream, and cheese, how could it not be?  What a perfect side dish for your holiday table!

Corn Casserole

You know a recipe is going to be good if Paula Deen's name is attached to it!  Here is her recipe for corn casserole, and at the bottom of the page, is a video of her making it, which is helpful as she demonstrates how much "jiggle" the casserole should have:  https://www.pauladeen.com/recipe/corn-casserole/

Corn Casserole 101:

1)  Drain the can of whole kernel corn, but do not drain the can of cream-style corn.

2)  I make this in a 2-qt. square (8x8) ceramic baker, and it takes 55 minutes to set.  Then I put the cheese on top and let it melt, which takes another 3-4 minutes.  Casserole dishes made out of glass, metal, or porcelain might take less time, so your best bet is to start checking the casserole at 45 minutes for jiggle, which Paula addresses in her video.  Mine never turns golden brown on top...only around the edges.

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Instant Pot Sweet and Sour Chicken

Tender chicken, succulent pineapple, bell peppers, and a delicious sweet and sour sauce make up this recipe at about half the calories of breaded sweet and sour chicken!

Instant Pot Sweet and Sour Chicken

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from Sweet&Savory Meals:  https://sweetandsavorymeals.com/instant-pot-sweet-sour-chicken/

Instant Pot Sweet and Sour Chicken 101:

*Instead of thighs, I use 1.5 pounds of boneless, skinless chicken breasts, which is about 4 medium or 3 large.  Cook time stays the same.

*Vegetable or canola oil can be used.

*I use 1/8 tsp. crushed red pepper flakes instead of the 1/2 tsp. called for in the recipe.

*I buy a 20 oz. can of pineapple.  That way, I have plenty of juice and can add a bit more pineapple to the recipe.

*I add one chopped green pepper and one chopped red pepper to the recipe for variety and color.

*I do not use sesame seeds as garnish.

*To peel ginger, scrape the skin off with the back of a spoon.  Here is a video showing how to mince ginger:

https://www.youtube.com/watch?v=iWqNo5DnjtA

*I have two foolproof recipes for white rice.  One uses the microwave, and one uses the pressure cooker:

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

Click here to print!

*If made as written using 1.5 pounds of chicken breasts, each serving (without rice) has:

Just Right Meatball Heroes

Just Right Meatball Heroes have all the flavor of Subway's Meatball Marinara Subs™ but half the calories!

Just Right Meatball Heroes

1 recipe Everyday Italian Meatballs (recipe link is below)
1 (24 oz.) jar marinara sauce
8 hot dog buns
Mozzarella cheese (shredded or sliced) 

Prepare the Everyday Italian Meatballs and bake according to the directions.  Place the baked meatballs and marinara sauce in a 3 qt. saucepan over medium heat.  Bring to a low simmer and cook for 3-4 minutes or until both meatballs and sauce are warm.

Split the rolls and place 3 meatballs in each roll.  Spoon the marinara over each and top with mozzarella cheese.  Place heroes on a baking sheet and broil for 1 minute or until the cheese melts and bread toasts.

Click here for printable format 

Everyday Italian Meatballs:  http://easyaspiecanbe.blogspot.com/2014/02/everyday-italian-meatballs.html

*Recipe adapted from directaccessrecipes.com:  http://www.directaccessrecipes.com/index.jsp?recId=12968

Pressure Cooker Chicken Spaghetti with Spinach and Tomatoes

Chicken Spaghetti with Spinach and Tomatoes is a healthy, colorful, quick, and delicious all-in-one meal made in one pot.  Add some garlic bread, and this meal will be on your table in about 45 minutes.

Parmesan cheese for topping not shown.

Pressure Cooker Chicken Spaghetti with Spinach and Tomatoes

Yield:  4 servings

Approximate Total Time:  45 minutes

Electric Pressure Cooker Size:  6 quarts

2 tbsp. olive oil

1/2 cup chopped onion

1 tsp. minced garlic

1 boneless, skinless chicken breast, cubed

2 cups water

1/2 cup oil-packed, sun-dried tomatoes

1 (14.5 oz.) can diced tomatoes, drained

1/8 to 1/4 tsp. crushed red pepper

1 tsp. salt

1 tsp. Italian seasoning

1 tbsp. dried oregano

8 oz. spaghetti or linguine

2 cups fresh spinach

Shredded or grated Parmesan cheese

Add the olive oil to the pressure cooker pot, and select SAUTE. Once the oil is hot, add the onion and cook until the onion is softened. Add the garlic and stir. Add the cubed chicken and cook on all sides until no longer pink--about 4 minutes. Add the water, sun-dried tomatoes, diced tomatoes, crushed red pepper, salt, Italian seasoning, and dried oregano; stir. Break the spaghetti in half, and arrange it in a criss-cross fashion like Pick Up Sticks on top of the mixture. (See photo below.) Then press the spaghetti into the sauce to submerge it as much as possible.

Lock pressure cooker lid in place and set steam vent to Sealing. Select CANCEL, select PRESSURE COOK (Manual), and cook for 9 minutes on High pressure. Once the 9-minute cooking cycle is complete, open the steam vent to release pressure (Quick Release).  Carefully remove lid. Stir spaghetti, add spinach, and then stir until the spinach is wilted. Serve with shredded or grated Parmesan cheese.

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Note: Break the spaghetti in half, and arrange it in a criss-cross fashion like Pick Up Sticks on top of the mixture. This will reduce clumping:

If made as written, each serving has:

Taco Pie

Taco Pie is another one of those "impossibly easy" recipes that has been around forever and is made with baking mix.  It's an easy, fun twist on tacos baked in one dish!

Taco Pie

1 pound ground beef

1 tbsp. minced onion flakes or 1/2 cup chopped onion

1 envelope taco seasoning mix

3/4 cup salsa

1/2 cup baking mix (Bisquick, Jiffy, etc.)

1 cup milk

2 eggs, beaten

1 cup shredded cheddar cheese, divided

Condiments:  lettuce, tomatoes, sour cream, salsa, black olives, etc.

Heat oven to 400 degrees.  Spray a deep-dish pie plate with cooking spray.  In a 10-inch skillet, cook beef and onion over medium heat until beef is brown.  Drain and stir in taco seasoning and salsa.  Spread in pie plate.

Top with 1/4 cup cheddar cheese.  In a small bowl, stir the baking mix, milk, and eggs with a fork or wire whisk until blended.  Pour into pie plate.

Bake 25-35 minutes until the center is done.  Sprinkle with remaining cheddar cheese and bake for a few minutes more until the cheese melts.

Click here for printable format

If made as written using 93/7 ground beef and skim milk, each serving has:

Instant Pot Pineapple Chicken

Instant Pot Pineapple Chicken is easy and has incredible flavor!  In about an hour, you will have a meal that will rival any Chinese restaurant's version.

Slivered almonds not shown or used in recipe.

Instant Pot Pineapple Chicken

Yield:  6 servings

Approximate Total Time:  1 hour 

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from Sweet&Savory Meals:  https://sweetandsavorymeals.com/instant-pot-pineapple-chicken/

Instant Pot Pineapple Chicken 101:

*Instead of thighs, I use 2 pounds of boneless, skinless chicken breasts, which is about 4 large.  Cook time stays the same.

*I use 1/8 tsp. crushed red pepper flakes instead of the 1 tsp. called for in the recipe.

*To peel ginger, scrape the skin off with the back of a spoon.  Here is a video showing how to mince ginger:

https://www.youtube.com/watch?v=iWqNo5DnjtA

*For the slurry, I use 3 tablespoons of cornstarch and 3 tablespoons of pineapple juice.

*Toasted sesame seeds are very easy to make!  Add the desired amount of sesame seeds to a dry skillet.  Toast over medium heat until lightly browned, stirring occasionally.  Watch carefully to avoid scorching.

*I have two foolproof recipes for white rice.  One uses the microwave, and one uses the pressure cooker:

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

Click here to print!

Simple Fruit Salad

Simple Fruit Salad is just that...simple!  But that doesn't mean it's short on flavor.  Strawberries, pineapple, and mandarin oranges combine with strawberry syrup to make a fruit salad perfect for any meal.

Sugar not shown.

Simple Fruit Salad

1 (20 oz.) can pineapple chunks in pineapple juice

1 (15 oz.) can mandarin oranges in light syrup

16 oz. fresh strawberries

1/2 to 3/4 cup sugar (to taste)

Place cans of fruit into the refrigerator to chill.  Wash, stem, and cut strawberries into fourths or sixths if particularly large.  Place strawberries into a mixing bowl.  (I use a 2.5 qt. bowl.)  Add 1/2 cup of sugar to the strawberries and stir.  Let rest on the counter for 3 to 4 hours stirring occasionally.  With a potato masher, mash strawberries until about half of the strawberries are mashed.  Taste to see if additional sugar is needed.  If so, add desired amount and stir well.  Drain fruits and add to strawberries.  Stir well and refrigerate until served.

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Simple Fruit Salad 101:

1)  Blueberries are also fantastic in this salad, and the desired amount can be added when you add the canned fruit.

2)  The fruit will absorb the strawberry syrup and turn red.  For a pretty presentation, reserve some of the pineapple chunks and mandarin orange segments and top salad before serving.

3)  Here are the strawberries right after adding the sugar and then again 4 hours later before mashing.  Once sugar is added to them, they make their own syrup.

4)  If fresh strawberries aren't in season, I use a 23.2 oz. carton of frozen sliced strawberries with sugar.  Thaw the strawberries, pour them into a mixing bowl, and then add sugar to taste.  There is no need to mash or let them set out on the counter.  Add the drained fruit, stir well, and refrigerate until ready to serve.

 

5) We have this fruit salad with our favorite meal of biscuits and sausage gravy and Crustless Meat Lovers Quiche!  Recipe links below!

Biscuits and Sausage Gravy:  http://www.easyaspiecanbe.com/2015/04/sausage-gravy.html

Pressure Cooker Crustless Meat Lovers Quiche:  http://www.easyaspiecanbe.com/2020/09/pressure-cooker-crustless-meat-lovers.html

Pressure Cooker Crustless Meat Lovers Quiche

Packed with bacon, sausage, and ham, this crustless quiche is SO GOOD!  Made in a pressure cooker, there is little hands-on time, no heating up of the kitchen, and perfect results every time.

Pressure Cooker Crustless Meat Lovers Quiche

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Crustless Meat Lovers Quiche can be found:  https://www.pressurecookingtoday.com/pressure-cooker-crustless-meat-lovers-quiche/

PC Crustless Meat Lovers Quiche 101:

*Spray your 1-qt. soufflé dish or 7-inch cake pan with a cooking spray like Pam before adding the meat and cheese.

*I substitute 3 tablespoons of real bacon bits in place of the 4 slices of bacon.

*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1/2 cup.   The remaining ham can be frozen for future use.

*There will likely be condensation on top of the quiche once you remove the foil.  Lay a paper towel on top of the quiche to absorb the moisture.

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Pressure Cooker Porcupine Meatballs

Porcupine Meatballs is a vintage recipe that combines beef and rice into meatballs, which is then cooked in a tomato-based sauce.  Served over mashed potatoes, they are so good!  Porcupine Meatballs are called that because rice inside the meatballs emerges during cooking making each meatball look like it has quills.  And because this recipe is made in the pressure cooker, it cooks perfectly without heating up your kitchen.

Red wine vinegar shown below.

 

 

I accidentally left the red wine vinegar out of my ingredient photo, but I had to include a photo of it for obvious reasons. ;)

Pressure Cooker Porcupine Meatballs

Yield:  6 servings (4 meatballs per serving)

Approximate Total Time:  1 hour, 35 minutes 

Electric Pressure Cooker Size:  6 quarts

Meatballs

2 pounds 85/15 ground beef*

1 1/2 tsp. dried minced onion

2 eggs, beaten

1/2 cup long grain white rice (uncooked, rinsed)

2 1/2 tsp. salt

1/2 tsp. pepper

2 tsp. garlic powder

4 tsp. Worcestershire Sauce

Combine meatball ingredients and form into 24 meatballs.  Set aside.

Sauce**

2 (10.5 oz.) cans condensed tomato soup

2 cans water

2 tsp. red wine vinegar

4 tsp. Worcestershire Sauce

Mix the sauce ingredients in the inner pot of the pressure cooker stirring well.  Select SAUTE, and stir occasionally while sauce is heating.    When the sauce starts to simmer, add the meatballs one at a time to the sauce using a slotted spoon.  

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL and then select PRESSURE COOK (Manual) and cook for 25 minutes on High pressure.

When the 25-minute cook time ends, let the pressure release naturally for 15 minutes, and then open the steam vent to release any remaining pressure (Quick Release).  

Open lid, and serve meatballs and sauce over mashed potatoes.  Enjoy!

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*85/15 ground beef is best for this recipe, because there's enough fat to hold the meatball together without making the sauce overly greasy.

 

**We prefer more sauce, so I increase the sauce ingredients to:

3 (10.5 oz.) can condensed tomato soup

3 cans water

1 tbsp. red wine vinegar

2 tbsp. Worcestershire Sauce

Crab Rangoon Dip with Wonton Chips

Warm, cheesy, creamy goodness served on crispy wonton chips...Crab Rangoon Dip is so much easier to make than crab rangoon, plus you can load each chip with as much deliciousness as you desire!  

Crab Rangoon Dip with Wonton Chips

1 (16 oz.) package wonton wraps (found in the produce section)
1 (8 oz.) cream cheese, softened
1 (6 oz.) can of crabmeat, drained
1 heaping tbsp. mayonnaise
1 tsp. soy sauce
1/4 tsp. sugar
1/8 tsp. garlic powder
1/16 tsp. black pepper
1 green onion, sliced (plus additional green onion for garnish)
Sweet and sour sauce (link below)

Preheat oven to 350 degrees.  Spray 2 baking sheets with nonstick cooking spray.  Cut half of the wonton wraps diagonally so that they form 2 triangles.  A pizza cutter works well for this.  (You only need half of the 16 oz. package of wonton wraps.  The other half of the wraps can be baked as chips and stored in the freezer for future use if desired.)  Arrange wonton wraps on the baking sheets.  (See photo.)  Place one tray at a time on the middle oven rack and bake until golden brown.  This will take from 5-10 minutes depending on the thickness of the baking sheet.  Cool before serving.

Increase oven temperature to 400 degrees.  In a 2-qt. bowl, stir the cream cheese thoroughly to make sure there are no lumps.  Add the drained crab, mayonnaise, soy sauce, sugar, garlic powder, pepper, and green onion.  Place in an ungreased small baking dish.  (The baker I use holds 2 cups and is 4x6.)  Bake for 15-30 minutes or until bubbling and starting to turn a light golden color.  Garnish with additional green onion if desired.  Serve with wonton chips and sweet and sour sauce.

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My Perfect Sweet and Sour Sauce is a wonderful accompaniment to Crab Rangoon Dip, and the recipe can be found here:  http://www.easyaspiecanbe.com/2020/03/perfect-sweet-and-sour-sauce.html

Note:  This is how I arrange the wonton wraps on a baking sheet:

Pressure Cooker Green Beans, Potatoes, and Bacon

Pressure Cooker Green Beans, Potatoes, and Bacon is a classic, old-fashioned meal that tastes like it's simmered for hours.  Great with cornbread, fresh tomato slices, or corn-on-the-cob, it's comfort food at its finest.

Low sodium chicken broth is pictured, but regular chicken broth is recommended.

Pressure Cooker Green Beans, Potatoes, and Bacon

Yield:  6 servings

Approximate Total Time:  1 hour, 30 minutes 

Electric Pressure Cooker Size:  6 quarts

1-2 pounds fresh green beans

1.5 pounds new potatoes (red or white) or 1 (1.5 lb) bag Little Potatoes (Terrific Trio or Baby Boomer) or 1 (1.5 lb.) bag Baby Dutch Yellow Potatoes*

7 slices thick-cut bacon

1 sweet onion

2 cloves garlic minced or 1 tsp. jarred minced garlic

1/2 tsp. pepper

1 tsp. salt

1 (14.5 oz.) can chicken broth

Snap the ends off of the green beans, and then snap them in half.  Set aside.  If the potatoes are small, leave them whole, but if larger, cut them into halves or quarters.  Set aside.  Cut the bacon into 1.5-inch pieces, and then slice the onion.

Select SAUTE on your pressure cooker.  Add the chopped bacon and sliced onion.  Saute, stirring from time to time, until the onion softens.  Add the garlic and stir.  Add the pepper, salt, and chicken broth.  Stir well, and deglaze (scrape) the bottom of the pot so nothing's stuck to it.  Add the green beans and potatoes; stir. 

Lock pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL, and then select PRESSURE COOK (Manual) and cook for 8 minutes on High pressure.  Allow the pressure to release naturally for 10 minutes. Then open the steam vent to release the remaining pressure (Quick Release).  Carefully remove lid. Salt and pepper to taste and serve.

*Any small potato brand or variety will work.  Most will be sold in a 1.5 lb. bag.

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