Fettucini Alfredo with Chicken and Mushrooms

5 T. + 1 T. butter
2 cups heavy cream
1 tsp minced garlic
1/4 tsp pepper
3/4 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 pounds cooked, chopped chicken
1 1/2 cups sliced mushrooms
1 tsp dried chopped parsley
12 oz fettucini, prepared according to package directions

Melt 5 T butter in a heavy saucepan.  Add cream, garlic, and pepper. Just before the cream mixture comes to a boil, add the parmesan and mozzarella cheeses.  Allow to simmer and thicken, stirring regularly.   In a small skillet, melt the other T of butter.  Saute the mushrooms until tender.  Place the fettucini on a platter.  Top with chicken and mushrooms. Stir the parsley into the alfredo sauce then pour over the fettucini, chicken and mushrooms.   Serve immediately.

Harvest Pork Chops in the Slow Cooker

6-8 bone in pork chops (1/2 to 3/4 in. thick)
1 onion, sliced
2 T. vegetable oil
1/2 cup catsup
1/4 cup firmly packed brown sugar
1/2 cup soy sauce
1/2 tsp garlic powder
12 oz cranberry-orange relish OR 1 can whole berry cranberry sauce mixed with 4 oz orange juice concentrate.
1/4 cup cold water
1T. corn starch

     Heat the oil in a skillet then lightly brown each side of the porkchops.  Place chops in slow cooker and top with onion slices.  Whisk together catsup, brown sugar, soy sauce, and garlic powder.  Pour over chops and onions.  Put lid on slow cooker and cook on low temperature for 4-5 hours. 
     When chops are done, remove from slow cooker and set aside on a platter.  Combine 1/2 cup of the sauce left in the slow cooker with the cranberry orange relish in a small saucepan.  Heat the cranberry mixture over low heat.  Meanwhile, whisk together cold water and cornstarch.  When cranberry mixture is boiling, stir in cornstarch mixture.  Stir until thickened.  Pour sauce over porkchops and serve.