Mini Pumpkin Pies

Complete with pictures
http://www.wikihow.com/Make-Mini-Pumpkin-Pies

Cran-Pistachio Cookies

I got these originally in a Betty Crocker newsletter last year. They were the only cookies we had to make again before Christmas. My friend liked them without the cranberries.
http://www.bettycrocker.com/recipes/cran-pistachio-cookies/e36c24c7-851f-4785-8a9e-13672ef9d97c

Cran-Pistachio Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped (I use Wonderful brand usually in produce department)
1/2 cup dried cranberries, chopped (or more to taste)


DIRECTIONS
1 Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
3 Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

Pork Piccata

From http://www.parents.com/recipe/pork/pork-piccata/
Makes: 4 servings
Prep: 10 mins
Cook: 8 mins

Ingredients
8 thin boneless skinless pork cutlets (about 1-1/2 to 2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
3 tablespoons capers
2 tablespoons lemon juice
1 tablespoon butter
They say "Mashed potatoes and peas, and lemon wedges and chopped parsley for garnish", optional but I think some angel hair pasta with a butter and herb sauce or even some fettuccine would be good with a big salad.

Make It
1. Season both sides of pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.
2. Heat oil in a large skillet over medium-high heat. Add pork and saute for 2 minutes per side. Remove pork to a plate and keep warm.
3. Add broth and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Stir in the capers and lemon juice. Return the pork to the skillet and simmer gently for about 1 to 2 minutes, until pork is heated through. Whisk in the butter.
4. Serve with mashed potatoes and peas, and garnish with lemon and parsley, if desired.