Mini Pumpkin Pies with gingersnap crust

As suggested by my sister-in-law Britteny I should keep a food blog with all the good and fun recipes I've come to love. This first one is something I made at school as an experiment for a huge party, and I mass produced these. After 168 I've become a pro at these. Also I've never been a fan of pumpkin pie until I had these. So they don't totally suck

You will need:

2 bags gingersnap cookies(small, hard and with no glaze or frosting)

1 c. granulated sugar

1/2 c. melted butter

3 Tablespoons chopped pecans

1 can pumpkin puree (libby's) 

all of the ingredients on can of pumpkin for pie plus 1 tsp nutmeg and 1/2 tsp pumpkin pie spice.

Crush and chop cookies in food processor until very fine crumbs, pick out big chunks. Measure 2 c crumbs into bowl, 1 c sugar, and 1/2 c melted butter mix until combined. Get a muffin tin and line with paper cups. Spoon 1 Tablespoon of crumb mixture into bottom of paper cups and with fingers flatten out. Bake the crusts at 350 for 10 mins and take out of oven. While crusts are baking, mix together the pumpkin according to can directions but add the nutmeg and pumpkin pie spice, trust me it's better!! Then once the crusts are out spoon 1/4 c of pumpkin mixture into cups over the crusts. Then at 350 bake 20 to 30 mins until almost set, take them out while they are still a little jiggly, and add the pecans to remainder of the crumbs with the sugar and butter and then sprinkle a teaspoon size amount on the pies and return to oven until center is set and a toothpick comes out clean. Try another 10 to 20 mins. Wait until they are completely cooled to take out of paper cups. Refrigerate them immediately once out of muffin tins. They are best when cold with lots of fresh whipped cream. You could use a springform pan for this like a cheesecake, but I do not recommend using any other pans for this, because they crust will just break apart and crumble while trying to get it out.

Here is a Spinach and Cheese stuffed Chicken breast recipe that is awesome!!

1/2 box frozen, cooked, and chopped box of spinach thawed and drained 

1 roasted red bell pepper, canned or freshly roasted, chopped

1/4 onion, finely chopped

1 clove garlic, minced

1 Tablespoon italian seasoning

1/2 c. grated cheese, mozzarella, reggiano, or romano is best

1/4 c. bread crumbs

salt and pepper to taste

4 chicken breasts

In skillet saute onion and garlic with salt and pepper in canola oil until translucent and DO NOT BURN GARLIC!! Once cooked put onions and garlic in bowl set aside skillet but don't clean yet, you will use it again. In the same bowl add the spinach, pepper, seasoning, cheese, and bread crumbs. Mix all together and set it aside. Take the chicken and with a sharp fillet knife cut a pocket in the chicken start at the fat end of it and carefully try to get down into the skinny end with out holes. Take the stuffing and fill chicken, do not over stuff it will expand and just ooze out. With same skillet sear the chicken on both sides, you are just going for the brown color and then put on sheet pan and bake at 350 degrees for 20 mins or until the internal temp is 165. Once chicken is done keep warm and with the skillet make a pan sauce by pouring chicken broth or stock on the pan while hot and deglaze and get all that yummy goodness drippings off and into the liquid let boil until reduced a little then add about 1/2 c cream and let it boil and reduce and thicken slightly. pour over chicken once out of oven and serve with rice or orzo.