Slow Cooker Pork Chops with Mushrooms

1 onion
4 pork chops
salt and pepper
1 lb mushrooms (white, crimini, etc.)
1/4 c butter (1/2 of a stick)
1 T arrow root powder
3 cloves of garlic, minced
1/2 c cream
1 1/2 c milk
1 t dry sage
1/4 t dry thyme
1 t xanthan gum
salt and pepper

Slice the onion into rings or half-rings, and put it into the bottom of the slow cooker.
Season the pork chops with salt and pepper, and put them on top of the onion.
Slice the mushrooms, and put them on top of the pork chops.
Melt the butter in a saucepan.  Saute the garlic briefly.  Add the arrowroot powder and stir it until it is thick and bubbly.  Add the cream, milk and spices and cook, stirring occasionally until it comes to a boil.  Remove from the heat and whisk in the xanthan gum, being careful to break up any lumps.  Add salt and pepper to taste.
Pour the sauce over the mushrooms.
Set the slow cooker on high for 6 hours.

(I'll try to remember to take a picture when it's done.)

Pumpkin Pie Cookies

I used this dough recipe (but chopped the nuts pretty fine) and a pretty normal pumpkin pie filling recipe. (I didn't have evaporated milk, and I didn't want the filling to be very runny, so I used 1/3 cup powdered milk mixed with enough milk to make 3/4 cup instead of the 12 oz can of evaporated milk.)

Chill the dough in the bowl for just a little while (maybe 10-15 minutes) so it firms up a bit, but not too much.

Scoop the dough by tablespoons, 

 roll the blobs into balls,

 and use the back of a round teaspoon to make an indent.  Use your fingers to smooth out the cracks and make them round.  

(These round measuring spoons make the whole process easier.)

 Fill the indentation with a heaping 1/2 teaspoon of pie filling.

 Bake at 350F for about 15 minutes, until they start to brown around the edges and the filling is set.

Bake the rest of the pie filling in custard cups in a water bath.  (I had enough for 3 custard cups, which baked at 375F for 35 minutes.)