Place pork roast in crockpot
In med. bowl mash cranberry sauce; stir in sugar, juice & spices
Pour over roast. Cook on low for 6-8 hours
Remove & keep warm. Skim fat from juices
measure 2 cups (add water if needed) & pour in pan
Bring to boil. Combine cornstarch & water
add to gravy. Stir until thick. Season with salt
In a dutch oven or skillet, heat oil over medium-high heat
Add Celery, onion, and green pepper; cook and stir until crisp-tender (3-4 mins).
Add sausage; cook until browned, (2-3 mins).
Stir in broth, beans, rice, tomato paste, bay leaf, cajun seasoning, and cayenne pepper.
Bring to a boil; reduce heat.
Simmer, uncovered, until rice is tender and liquid is absorbed (15-20 mins), stirring occasionally.
Discard bayleaf. If desired, serve with pepper sauce.
Preheat oven to 350°
In a small bowl combine finely chopped ham and onion, cheese, egg, mustard, and pepper. Mix well
Lighly spray a mini muffin pan with non stick cooking spray
Unroll crescent rolls and press dough into one large rectangle. Using a pizza cutter, cut rectangle into 24 squares.
Press dough squares into muffin cups and shape up around the edges. Fill each cuo with the ham mixture
Bake 13-15 minutes or until lighly browned