Ham

Thaw ham in fridge.

Marinate overnight or for a minimum of 3 hours with the following

Mix together:
1/2 cup Oil
1/2 cup Lemon Juice
1 tbs Soy Sauce
1 tbs Liquid Smoke
1 tbs Lemongrass
1 tsp Paprika
1 tsp Onion Powder
2 tsp Salt
1/2 tsp Pepper

Pour over meat and sprinkle the following all over the ham:
Paprika
Salt
Pepper

When time to cook, put ham on a rack inside the Instapot and pour in 1 cup of vegetable broth. Cook in the Instapot for about 3 hours.

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Thanksgiving Dinner

I'm pretty sure I will want these recipes again!

Ham

Cranberry Sauce

Homemade Stuffing

Instant Pot Green Beans

Lemon Mustard Carrots

Potatoes

Yam/Sweet Potato

Dinner Rolls

Now for the flow of getting it all done by the same household.

Start with the cranberry sauce and get it done and in the fridge to cool.

Then work on marinating the ham and into the fridge.

Next is the bread for the stuffing. If you don't pull it out to dry out the night before,  get it done in the oven and dump it in a large bowl to continue drying for the rest of the day.

Next cut up your potatoes, and wrap your sweet potatoes and put into the fridge.

Next is the onion. Cut up the onion for the stuffing, potatoes, and green beans. (slice for green beans, dice for everything else)

Cut up the carrots and get them marinating in the fridge.

Cut up the green beans and bacon and get in the fridge.

Once all the prep work is done, start by cooking the dinner rolls.

3 hours before dinner, get the ham in the instapot.

2 hours before dinner, start to work on the stuffing.

With an hour before dinner, put the green beans in the other instapot, the carrots and the potatoes on the stove top.

For the sweet potatoes, 2 options. Either put them in the oven at 350 at the same time as the ham goes in the instapot, they will need about 2-3 hours to cook at this temperature. The stuffing can be put in when it's time. Or if you have a convection microwave, set the temperature to cook at 400 degrees and cook them for 20-30 minutes.

Everything should be done about the same time!!  As you are getting food out to the table, use the juice from the ham and potatoes to make your gravy.

This is done by taking 1/2 - 3/4 cup cold water and mixing it with 3-4 tbs of your starch of choice. Blend until smooth.  Pour slowly into the heated juices with a wire whisk stirring constantly over medium heat until boils and thickens.

Put everything to the table and enjoy your feast!

If you are asking about dessert...go to the dessert tab, pick your favorites and make them the day before!!

If you want hot pumpkin pie, then once the food of the last hour is up you have about 20 minutes to assemble your pie. Cook it during dinner and it will be hot and ready to go!

No Bake Cheesecake

Crust:

Ingredients:

½ PKG	Graham Cracker, Vanilla Wafer, or Macaroon Crackers, Crushed and Crumbled
2 TBS 2 TBS	Sugar Melted Butter

Directions:

Mix and using fork cover bottom and sides of pan.

Filling:

Ingredients:

1-8 OZ	Cream Cheese
1 TSP 1-8 OZ 2 TBS 1 Cup	Vanilla Cool Whip Milk Powdered Sugar

Directions:

Whip all but cool whip till smooth then add cool whip.  Put in crust and chill 3 hours or overnight.  Top with favorite pie filling.

Variation:

Layer, in the following order, in a 13 x 9 x 2 in. Cookie sheet pan   

1–Graham Cracker crust                        
2– Cream Cheese Mixture

3– Bananas cut and well drained            
4– Pineapple chunks or tidbits
5– Cool whip

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Slow Cooker Shredded Beef

3 pound roast beef
1 Italian seasoning dry packet
16 ounce sliced pepperoncini (juice and all)

Place all in the crockpot for desired time. Shred beef and serve in a salad, on a sandwich, on rice or quinoa, or all by itself.

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German Pancake Muffins

6 eggs

1 cup flour (I’ve tried using whole wheat flour to make it healthier but it doesn’t turn out quite as good).
1 cup milk
1 Tbsp. sugar
1/2 teaspoon salt
1/2 stick butter

2 muffin pans

Directions:

Preheat the oven to 375 degrees. In a bowl, beat together all the ingredients except for the butter. Slice the butter and evenly disperse between the muffin pans, as shown in the picture below. I usually end up using a little less butter than the recipe calls for, just to make it more healthy. It calls for a 1/2 cube but I’ll usually end up using a 1/3 cube, and I think it comes out just as good. Put the pans in for a couple minutes while it’s preheating to melt the butter, then pour some batter into each compartment in the muffin pans until each muffin compartment has amount the same amount. Cook for about 10 minutes, or until it is golden brown, or as dark as you like it. Also, bear in mind that the muffins will rise substantially, so make sure your rack isn’t too high (I’ve made that mistake before). I also wouldn’t recommend trying this in a toaster oven.

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One Hour Whole Wheat Dinner Roll

3 cups Warm Water  120 degrees                                              

½ cup Sugar

¼ Cup Shortening or Soft Butter                                                     

2 tsp Salt

4 Cups Whole Wheat Flour                                                               

2 rounded tablespoons of Yeast

2 Eggs                                                                                              

3 More cups Whole Wheat Flour

Combine hot water, sugar, shortening, salt, and 4 cups flour.  

Beat add yeast and beat again.

Add eggs & remaining flour and beat 6-7 minutes.  

Rise for 12 min.

Shape.  

Rise for 25 min.

Bake 400 degrees 12 minutes.

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Chocolate Quinoa Cake

OK This is not just any cake.  It is delicious! And worth the wait! You aren't going to "have cake tonight" kind of thing.  This is a "Let's have cake tomorrow" Kind of cake!  The Pudding needs to be made the night before, plus the cool down of the cake.  I make both the night before and then in the morning or just before I serve it, then I add the pudding (frosting) to the cake!

1/3 cup milk

4 whole eggs (3/4 Cup Egg Whites)

1 teaspoon vanilla extract

2 cups cooked quinoa

3/4 cup Butter, melted

1 cup white sugar

1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

Instructions

Preheat the oven to 350°F and then spray two round cake pans (or a 9x13” pan) with Cooking Spray.
In a food processor or blender, combine the eggs,  milk and vanilla extract then blend for ten seconds to combine.
Add the cooked and cooled quinoa along with the melted and cooled butter then blend until completely smooth, about thirty seconds to one minute.
Sift together (I didn't) the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and salt).
Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
To make the frosting you will need to refrigerate the pudding overnight.
Remove the pudding from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed.
Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

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