photo © 2006 Nikchick | more info (via: Wylio)

When we would go to grandma’s house on Sunday’s, the house was always filled with the aroma of pork roast cooking.

Ingredients:

1 (2 1/2-to-3-pound) rolled pork loin
1 (16 oz) can jellied cranberry sauce
1/2 cup cranberry juice
1 teaspoon Watkins ground cloves
1 tablespoon prepared mustard
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

Place the pork in a slow cooker. Combine the cranberry sauce, cranberry juice, cloves and mustard in a bowl and mix well. Pour mixture over the roast. Cook on low for 6 to 8 hours or until tender.

Remove the roast to a serving platter and keep warm. Skim and discard the fat from the top of the drippings and add enough water to the drippings to make 2 cups. Pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water in a small bowl and mix well. Add the cornstarch mixture to the boiling liquid, stirring constantly. Cook until thickened, stirring constantly. Season to taste with salt. Serve with the sliced pork

Serves 4 to 6

Enjoy

Post from: Meg's Country Kitchen

Cranberry Pork Roast

Looking to serve something special at your Super Bowl party, BBQ Chicken Pizza will have them coming back for more.

BBQ Chicken Pizza


1 (12-inch) thin crust Watkins

1 cup Watkins BBQ sauce

1 cup low-fat mozzarella cheese

1 chicken breast, diced Boil or bake chicken breast, chop into 1/2 inch pieces, and marinate in 1/4 cup Watkins BBQ sauce.

1/2 cup onions, sliced

Preheat oven to 425 degrees F.

Roll out dough to approximately until you have a thin pizza crust and place on cookie sheet, spray with cooking spray. Bake for 10 minutes. Remove from oven and spread a thin layer of BBQ sauce over crust. Then add remaining ingredients top with cheese, chicken pieces and onions.

Bake pizza on lowest rack of the oven for approximately 20 minutes, or until crust turns brown and the toppings are hot.

Post from: Meg's Country Kitchen

BBQ Chicken Pizza!

Spice Rub

1 T. Watkins Black Pepper
1 T. Watkins Cumin
2 tsp. Chili Seasoning
2 tsp. Watkins Curry Powder
2 tsp. Watkins Sea Salt, freshly ground
1 tsp. Watkins Paprika
1 tsp. Allspice
1/2 tsp. Cayenne Pepper
1 tsp. Watkins Cinnamon
1 pound sirloin’ cut 1 inch cubes bell peppers, onions, mushrooms or vegetables of choice cut into chunks.

In small bowl stir together all spice rub ingredients. Sprinkle sirloin with about 2 T. spice rub. Reserve remaining rub in airtight container for future use. Thread beef onto skewers along with vegetables. Grill or broil turning occasionally, until meat is cooked to desired doneness about 5 to 7 minutes. Serve atop a bed of cooked couscous or rice.

Post from: Meg's Country Kitchen

Peppery Beef Kabobs

4 cups of mixed fresh fruit cut to bite size
1/2 cup toasted sliced almonds
1/2 cup diced celery
1 cup nonfat vanilla yogurt
1 tablespoon brown sugar
1/8 teaspoon almond extract

Set aside 1/2 cup of the fruit pieces for garnish. Combine the remaining 31/2 cups fruit, the almonds and celery in a large bowl and mix well. Combine the yogurt, brown sugar and almond extract in a bowl and mix well. Pour over the fruit mixture and toss to coat. Garnish the fruit salad with the 1/2 of fruit you set aside.

Serves 8

Enjoy

Post from: Meg's Country Kitchen

Fruit Salad with Almond Yogurt Dressing