A white plate with a serving of chicken breast topped with a dark sauce and accompanied by green beans. A fork is placed on the side of the plate.

SLOW COOKER: Cranberry and pork… or chicken


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.

Now, Paula is asking for your help. I’m looking for a good homemade ice cream recipe that does not require cooking. Additionally, I am looking for a recipe for a diced apple, mustard, sweet sauce that my ex-mother-in-law would make at Thanksgiving and Christmas that you would put over your dressing. If you have a recipe for either of these, please let me know.

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 t. chili powder

1 bay leaf

1 cup vegetable stock

1 cup plus one teaspoon of water

1 teaspoon of 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 till 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 (14 ounce) can 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 oz.) sugar cookie mix

1/2 cup butter

Filling:

5 cups coarsely chopped, peeled, Granny Smith apples ( should be 5 medium size apples)

1/3 cup granulated sugar

3 teaspoons flour

Topping:

1 cup packed brown sugar

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 in 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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