Thursday, September 29, 2011

Mini Pumpkin Cheesecakes

Recipe From: Argo Cookbook
I used my gingersnap cookie recipe and when they came out of the oven, I smooshed them down to be a bit flatter. Now that I am typing out the recipe, I realized I used the whole can of pumpkin, not a cup...wonder what the difference is. They tasted great, maybe next time I'll make them look as good as the picture. I'm not much of the garnishing type.
Gingersnap Cookies
12 ounces cream cheese (softened)
3/4 cup sugar
1 tbsp cornstarch
1 tsp pumpkin pie spice (1/2 tsp cinnamon, 1/4 tsp nutmet, 1/4 tsp ginger, 1/8 cloves)
2 eggs
1 cup canned pumpkin
1/3 cup karo syrup

Line muffin pans with baking cups and place 1 cookie in each. Beat cream cheese, sugar, cornstarch and pumpkin pie spice in the mixer. Add eggs and mix well. Add pumpkin and syrup and beat for 1 minute. Pour filling into baking cups over the cookie, dividing evenly. Bake in a preheated 325 oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired.

Thursday, September 22, 2011

Citrus Pork Chops

Recipe From: Argo Cookbook
4 pork chops (1/2" thick, boneless)
3/4 cup chicken broth
2 tbsp corn starch
1 tbsp oil
2 cups orange juice
1 cup carrots
2 tbsp onion (minced)
3 tbsp honey
2 tbsp corn syrup (2 tbsp water + 2 tbsp splenda)
1 tbsp white vinegar
1 tbsp dijon mustard
1/8 tsp crushed red pepper
2 tbsp fresh parsley (minced)

Season pork chops with salt and pepper. Cook over grill. Heat oil in a skillet and add onion. Then add 3/4 cup chicken broth, orange juice and carrots. Cover and simmer 10-12 minutes until carrots are tender. Stir 1/4 cup chicken broth, 2 tbsp cornstarch, honey, corn syrup, vinegar, dijon mustard and crushed red pepper. Add to skillet. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Stir in parsley. Place pork chops in mixture until heated through. Serve over rice.