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.

Ingredients:
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.

Citrus Pork Chops

Recipe From: Argo Cookbook

Ingredients:
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.