A close up of some food on top of a table

You’ll fall for these recipes 


By Paula Dream (AKA Kale Haygood)

Well, folks, fall has arrived and before you know it, Christmas will be here. The daylight savings time change coming up makes the change of life hard for some of you old girls, so I’m giving you some fantastic recipes using cranberry sauce, which many of you only associate with Thanksgiving. But try them. You will love them, I guarantee. And, as always, thanks for supporting our advertisers. 

SLOW COOKER CRANBERRY PORK ROAST 
2 to 3 pounds pork loin roast 
Salt and pepper 
2 tablespoons olive oil 
1 medium white onion, chopped 
1 cup chopped cranberries 
1/4 cup blackberry fruit spread 
1 teaspoon chili powder 
1 bay leaf 
1 cup vegetable stock 
1 cup plus one teaspoon of water 
1 teaspoon cornstarch  

Season roast with salt and pepper. Heat large iron skillet medium-high heat. Add oil to the pan and sear roast on all sides. Transfer to slow cooker with onions, cranberries, jam and spices. Pour one cup water in pan used to sear and scrape up any bits. Pour over roast. Cook on high for 90 to 120 minutes. Remove pork from slow cooker. To thicken sauce, continue cooking or mix one teaspoon of cornstarch with one teaspoon of water. Mix until smooth, then whisk into sauce. Slice roast and drizzle sauce over top. 

SLOW COOKER CRANBERRY GLAZED CHICKEN 
4 chicken breasts 
1 small yellow onion, diced 
1 can (14 ounces) cranberry sauce 
1 cup BBQ sauce 
1 teaspoon salt 
1/2 teaspoon dried thyme 
1/4 teaspoon ground ginger 
1/4 teaspoon black pepper 

Place chicken and onion in slow cooker. Add remaining ingredients in mixing bowl and stir well to combine. Pour sauce over chicken and cook on low for six to eight hours or four to five hours on high. 

APPLE-OATMEAL SHORTBREAD BARS 
Cookie base:
1 pouch (17 ounces) sugar cookie mix 
1/2 cup butter 
Filling:
5 cups (5 medium-sized) Granny Smith apples, coarsely chopped and peeled 
1/3 cup granulated sugar 
3 teaspoons flour 
Topping:
1 cup brown sugar, packed 
1 cup old fashioned oats 
3/4 cup flour 
1/4 teaspoon salt 
1/2 cup butter 

Preheat oven to 375 degrees. Spray 13×9-inch pan with cooking spray. In large bowl, mix cookie base ingredients, using fork until well combined. Press into bottom of pan. In medium bowl, toss filling ingredients. Spread over base. In medium bowl, mix brown sugar, oats, flour and salt. Cut in cold butter using fork until mixture is crumbly. Sprinkle over filling. Bake 30 to 35 minutes, or until topping is golden brown and apples are tender. Cool completely before cutting into squares. 

Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com. 

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