Pork Roast with Peach Sauce

1 boneless pork loin roast (about 3 pounds)
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1 can (15.5 ounces) sliced peaches in heavy syrup
1/2 cup chili sauce
1/3 cup packed light brown sugar
3 tablespoons apple cider vinegar
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch mixed with 2 tablespoons water

Coat a 6-quart slow cooker with nonstick cooking spray.  Place roast into slow cooker; season with onion salt and black pepper.

Drain peaches, reserving the syrup.  In a bowl, whisk syrup, chili sauce, brown sugar, vinegar and pumpkin pie spice.  Pour over meat; scatter peach slices over the roast.

Cook 3 hours on high or 6 hours on low.

Remove meat and allow to rest for 10 minutes.  Spoon out peach slices and reserve.  Place liquid in a small saucepan and bring to a boil over medium-high heat.  Stir in cornstarch mixture and cook, stirring, for about 30 seconds until sauce thickens.

To serve, slice meat and scatter reserved peach slices over the top.  Serve with sauce on the side.

Taken from FamilyCircle.com

Baked Potato Soup

3 1/2 pound potatoes, peeled and cut into 3/4 inch pieces
1 pkg frozen chopped broccoli
4 cups chicken broth
1/3 cup half/half
1/3 cup sour cream
1 tablespoon cornstarch
1 1/4 teaspoon salt
1/2 teaspoon pepper
4 scallions
4 slices bacon, cooked and crumbled
cheddar cheese

Combine potatoes and broccoli in slow cooker bowl.  Pour broth over top, cover and cook 3 hours on high, or 6 hours on low (I found I had to cook it a little longer) or until potatoes are tender.

In small bowl, stir together half/half, 1/3 cup cour cream, constarch, salt and pepper.  Remove cover and mash potatoes slightly. Stir half and half mixture and scallions.  Spoon soup into bowls.

Divide bacon among bowls and dollop each with sour cream.  Sprinkle with cheddar cheese. 

Taken from FamilyCircle.com