Crockpot Cranberry Porkloin
- 3 pound pork loin roast or rib roast
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon dried mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, chopped
- 1 (16-ounce) can whole berry cranberry sauce
- 1/3 cup golden raisins
- 1/3 cup cranberry juice or apple juice
- 1/2 small lemon, thinly sliced
- 1 green apple sliced
- 2-3 peeled yams or sweet potatoes
for fresh/frozen cranberries: 1 cup whole cranberries, 1/2 cup white sugar, 1/2 cup brown sugar. The cranberries will pop while they slow-cook. Smash with a spoon before serving.
Use a 4-6 quart slow cooker. Trim the excess fat off the meat. Place the meat into a plastic zippered bag and add cornstarch, ginger, mustard, cloves, salt, and pepper. Shake to coat. Take the meat out of the bag, and place into an empty slow cooker. Add cranberry sauce, (or your fresh cranberries & sugar), raisins, sliced green apple and garlic.
Pour in cranberry juice, and top with lemon slices. Place peeled sweet potatoes on top of meat. Cover and cook on low for 8 hours, or high for about 4 hours. If your meat isn’t quite as tender as you’d like before serving, cut it into a few chunks, then return to the pot to soak in more juice and flavor. Pull out sweet potatoes and prepare in a separate bowl. I like to mash them and add butter and salt. I serve our cranberry pork with mashed sweet potatoes and a green salad.
Recipe Cred: Stephanie O’Dea
Slow Cooker Honey Teriyaki Meatballs
- 1 1/2 cups cold water
- 3 Tablespoons corn starch
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1/2 cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon roasted sesame oil
- 3 pounds Casa frozen meatballs
In a medium saucepan add the water and the corn starch and whisk to combine. Add the sugar, honey, soy sauce, garlic powder, and seasame oil to pan and stir to combine. Heat the pan over medium high heat, stirring often, until the mixture comes to a boil. Boil for 2 minutes until the mixture thickens. Remove from the heat.
Place the meatballs in the slow cooker and pour the sauce over the top. Cook according to package directions (3 to 3 1/2 hours on high for half a bag). Stir gently half way through cooking and once again before serving.
When you are ready to serve you can dish the meatballs onto a serving dish, ladle some of the sauce in the bottom of the slow cooker over the top and sprinkle with sesame seeds and chopped green onion OR you can just serve them right out of the slow cooker as they are. The slow cooker is a great party option because it will keep them warm for good long time.
Recipe Cred: Bless This Mess Please
– 1 to 1 1/12 lbs of ground turkey
-2-3 slices of wheat bread broken to bread crumbs
– 2 eggs
– 4 Tbsp BBQ sauce, plus more for covering meatloaf at end of cooking
– 1/2 cup of shredded cheddar
– 1/2 Tsp of onion powder
– 1/4 Tsp of garlic powder
– Salt and pepper to taste
– Worcester sauce to taste
Beat the eggs in a separate bowl. Using a food processor, grind the bread slices to crumbs. Put the ground turkey in a large bowl and mix together with all the ingredients except the cheese. Once the meat is throughly mixed, put half of the mixture in a greased bread loaf pan. Sprinkle the shredded cheese over the meat and then cover with the rest of the mixture. Cover the pan with tinfoil and cook at 350 for 45 minutes. Take off the tin foil and cover meatloaf with a thin layer of BBQ sauce. Cook for 15 more minutes and then let cool.
Recipe Cred: April Schutjer