FRESH CRANBERRY SAUCE

1 12 oz bag fresh or frozen cranberries, thawed
1/2 red apple, unpeeled, cored, and roughly chopped
1/3 cup walnuts
1/2 cup crushed pineapple (half an 8-ounce can)
3/4 cup sugar

Combine all ingredients in a food processor until well mixed.

FROSTED NOODLE PUDDING (KUGEL)

1 pkg. (8 oz) broad noodles, cooked and drained
1/4 tsp salt
4 eggs
2 cups milk
1/2 cup sour cream
1/2 cup sugar
1 tsp vanilla
1/4 cup butter
1 pkg (3 oz) cream cheese
***1 can pie filling, cherry or apple

Mix all ingredients except pie filling into a 2 quart baking dish.  Bake at 350 degrees for 1 hour.  Top with pie filling and bake 15-20 minutes.

This is the original recipe from a sisterhood cookbook.  I don't add the butter and I have never topped it with the pie filling.

SLOW COOKER PORK ROAST WITH BEANS & SPINACH

2 T olive oil
1 T chopped fresh thyme or 1 tsp dry
1 tsp crushed red pepper
1 tsp salt
1 tsp pepper
pork loin
garlic
2 14.5 ounce cans cannelloni beans
1 8 oz bunch spinach, rough chopped

Combine the oil, thyme, red pepper, salt and pepper in a small bowl.  Rub the mixture all over the pork and place in slow cooker.  Add the garlic and 1/4 cup water.  Cook on low for 7-8 hours or on high for 4-5 hours.

Remove the pork loin.  Stir in the beans and spinach until beans are hot and spinach wilts.

Serve in a bowl.