Nestle Crunch Pie

Need a quick, easy, rich dessert?  This is it!  This little pie literally took me about 5 minutes to put together and was a crowd pleaser.  The recipe is from my sister-in-law.

Ingredients:

-6 Nestle Crunch bars or 18 miniature Nestle Crunch bars

-8 to 10 ounces of Cool Whip (I used an 8oz container but will use 10oz next time)

-1 graham cracker crust (can use store bought or my recipe for my crust is at the bottom)

Directions:

1.  Melt the Crunch bars in a double boiler or in the microwave until just melted.  Cool until just a bit warm.

2.  Add Cool Whip to melted Crunch bars.  My husband likes a little bit of the chunks in there too so I saved a few of the Crunch bars and broke them up into the Cool Whip also.

3.  Pour into crust.  Refrigerate until set.

Graham Cracker Crust:

-1/3 cup butter

-1/4 cup sugar

-1 1/4 cups finely crushed graham crackers (equals one sleeve of the HoneyMaid crackers)

Melt butter, stir in sugar.  Add crushed crackers; toss to mix well.  Spread in pie plate.  Cook 4-5 minutes at 375 or until golden brown.  Let cool before filling.

Sorry that I don’t have a picture of the whole pie.  I put it in the fridge to set and when I went back to check on it, Mr. Naptime had already dug in!  If you use 10oz of Cool Whip, the pie will turn out lighter in color than this piece did.  So good!

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Meal Planning Monday

Now that my pregnancy issues have cleared up some, I’m getting energy back and excited about cooking again!  Well, at least for today.  It’s a day-to-day thing.  :)  Some old favorites and lots of new yummies this week.  The Super Bowl is here in Dallas and with Mr. Naptime working at a hotel, it’s a little crazy these next couple weeks.  Lots of comfort foods for our weary bodies!

Meals for January 24 – February 6:

Monday, Tuesday, Wednesday – Macaroni and Cheese with ham and broccoli (new – leftover from last week, never got around to making it), green salad

Thursday, Friday, Saturday – Pasta Fagioli (new), English Muffin Bread

Monday, Tuesday, Wednesday – Italian Pot Roast, Rice or Mashed Potatoes, Peas

Thursday, Friday – Mac & Cheese Spaghetti (new), green salad

Saturday (Pre-Super Bowl Celebration for us!) – Two-Way Nachos (new)

Dessert Request from Mr. Naptime – Nestle Crunch Pie (family favorite but new recipe to the blog)

BBQ Chicken & Black Bean Quesadillas

This recipe is from a cookbook called “Quick, Easy, Cheap.”  But honestly, I made it a lot quicker by skipping a bunch of steps.  This meal ended up taking me all of 5 minutes to put together and another 5 minutes or so to cook.  You gotta love that!  This dish can be customized to add or subtract things that your family likes/dislikes.  Add bell peppers, onion, etc.  Make sure you have some sour cream or salsa on hand too!  This recipe made a total of 5 whole quesadillas (20 quarters once cut up).

Ingredients:

-2 boneless skinless chicken breasts, cooked and chopped

-1/3 to 1/2 cup barbecue sauce

-1/2 can black beans, rinsed and drained

-Shredded cheddar cheese or Mexican cheese mix – the amount depends on what you like!

-Flour tortillas – 2 per quesadilla

Directions:

1.  Mix together chopped chicken and black beans, adding barbecue sauce last.  Add enough barbecue sauce so that everything sticks together well.

2.  Place a skillet or griddle on medium-high heat with a small pat of butter or light spray of vegetable oil.  Meanwhile, layer your quesadilla – flour tortilla, filling, cheese, tortilla.  We buttered the top tortilla’s top side so that when we flipped it, it would get golden brown.  The cheese acts as your “glue” so make sure you have enough to keep it all together once melted.

3.  Put your assembled quesadilla in the skillet.  When the bottom side is brown, flip over.  Cut into quarters.

 

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Mom’s Beef and Vegetable Soup

Okay, so it’s cold in Texas.  Go ahead and laugh, those of you from the East Coast who are buried until feet of snow.  But 30 degree temperatures with wind chills in the single digits is cold to a Native Texan.  So it’s soup time!  This is my mother-in-law’s recipe and we first had it on vacation a few weeks ago.  It’s a great twist on a traditional soup.  Plus, anything where you just open a bunch of cans and throw it in a pot is a winner in my book.  This soup gets better over time so make it a day in advance!  Made a LARGE pot – fed 3 people for almost 4 days.

Ingredients:

-1 pound stew beef or beef roast, cut into bite size pieces

-1 quart water (4 cups)

-2 medium potatoes, peeled and cut into bite size pieces

-1.5 cups carrots, peeled and cut into bite size pieces (I used baby carrots – about half a small bag

-1 onion, chopped

-1 can diced tomatoes

-1 can green beans, drained

-1 can whole kernel corn, drained

-1 can creamed corn

-7 oz ketchup

-salt and pepper to taste

Directions:

1.  Cook meat and onion until tender and meat is browned; drain if needed.  Add all other ingredients.  Simmer 30 minutes.

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