Comfort Food Time!

I am sitting here craving macaroni and cheese… but my daughter isn’t here to help me eat it. So I am going to post my recipe in an attempt to not make some. Not sure its gonna work but here goes anyway:)

Macaroni and Cheese


1 (7 ounce) package elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch pepper
2 cups milk
2 cups shredded Cheddar cheese

Cook macaroni according to package directions. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. Sprinkle with paprika if desired.

Cajun Chicken Gumbo


•2 medium onion, chopped
•2 qts water
•1/2 cup chicken base
•4 garlic cloves, pressed
•4 bay leaves
•28 oz can whole tomatoes, chopped
•2 tsp salt
•1 tsp cumin
•1/2 tsp paprika
•1 tsp black pepper
•1/2 tsp ground red pepper
•1/2 tsp Tabasco or to taste
•4 stalks celery, sliced
•2/3 cup rice
•2 green peppers, chopped
•2 lbs cooked chicken, chopped
•4 zucchini, sliced


Boil the first thirteen items until tender. Once boiling, add rice and green peppers, then boil 15 minutes until rice is done. Add chicken and zucchini. Remove bay leaves when finished cooking.

Taco Pie


  1 pie crust frozen — deep dish shell
  1 pound ground beef
  1 medium onion — chopped
  1 package taco seasoning mix
  1 can refried beans
  1 jar taco sauce — divided
  2 cups cheddar cheese — shredded
  12 tortilla chips — crushed
  lettuce — shredded
  tomato — chopped


Preheat oven and cookie sheet to 400. Thaw pie crust 10 min. Prick bottom and sides of pie crust thoroughly with fork. Bake pie shell on cookie sheet for 10 min. Remove from oven and reduce temperature to 350.

In skillet, cook ground beef and onion until meat is browned; drain excess fat. Add taco seasoning mix to meat according to package directions. In a small mixing bowl, combine refiewd beans and 1/3 cup taco sauce; mix well. Layer half of refried bean mixture in bottom of pie crust. Tope with half of seasoned meat, 1 cup cheddar cheese and chips. Repeat layers, excluding chips. Bake on preheated cooke sheet 20-25 minutes. Remove from oven. Top with lettuce, tomato; add additional taco sauce to taste.

Pear Cobbler with Cranberry Struesel

4 Bartlett pears
2 tablespoons vanilla extract
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Streusel Topping:
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 cups cranberries

1/2 cup whipping cream, beaten to soft peaks
Unsalted butter, at room temperature, granulated and sugar, for the baking dish
Preheat the oven to 350 degrees F.

Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.

In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream

Shawn’s Fiesta Chicken

2 pounds chicken (I used a package of thighs)
1 cup salsa

Put chicken and salsa into crockpot and cook all day or until the chicken is falling apart.

2 cups chicken juice from the crockpot
1/2 cup flour
1 cup water
1 cup salsa
1 cup shredded cheese
salt pepper and garlic to taste

Put chicken juice into a sauce pan and bring to a boil. Mix flour and water together to make a roux and pour into the juice. Stir frequently until it begins to thicken. Add Salsa and seasonings. Bring to a light boil and add cheese. Heat until cheese is melted. Makes a delightfully zesty, cheesy sauce.

Serve over chicken and rice.

Garlic Spaghetti

9 cloves garlic, minced
1/2 cup olive oil
6 tablespoons butter
1 (15-ounce) can crushed tomatoes
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente
2 tablespoons chopped fresh basil
Grated Parmesan, for garnish
In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan

Serve with chicken breasts and salad for a phenomenal meal

Modern Day Drifter

Modern Day Drifter

Dancing on the precipice at the edge of the world
Looking out over the beauty
The abyss is a wondrous place
Full of darkness and mystery, yet glorious in its anonymity

After debating the wisdom of jumping off the edge
I tiptoe along the cliff
Hoping not to fall but knowing that if I do
The decision will finally be made

I took a drive today to clear my head
But ended up even more confused and conflicted
I know where I want to be yet…
The choice will impact far more than myself

I want to be a modern day drifter
Moving from place to place, never growing roots
Seeing life firsthand
Instead of daydreaming my days away

I want to go as far as my gas tank will take me
Stopping only to fuel up
Running away from the stress of being me
Running away from life as I know it

Living life on my terms
Instead of allowing others to dictate life to me
Jumping a train bound for somewhere
Anywhere but here

So as I look over the edge
I ponder the leap into the unknown
Paralyzed by fear and indecision
And dream of freedom.

Berry Streusel Bars

Berry Streusel Bars
1 1/2 c Quaker Oats, uncooked – (quick or old-fashioned)
1 1/4 c All-purpose flour
1/2 c Brown sugar, firmly packed
3/4 c Margarine or butter; melted
1 c Fresh or frozen blueberries
1/3 c Raspberry preserves OR- strawberry preserves
1 ts All-purpose flour
1/2 ts Grated lemon peel (optional)

Heat oven to 350 F. Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside. Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan. Bake 13 to 15 minutes or until light golden brown. Cool slightly. In medium bowl, combine remaining ingredients; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently. Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.

Four Bean Casserole with Hamburger


1 (28 ounce) can country style bush’s baked beans
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
8 slices bacon, cooked and crumbled
1 onion, chopped
1 cup brown sugar
1/3 cup lemon juice or 1/3 cup vinegar
1 teaspoon dry mustard
1/2 cup ketchup
1 lb ground beef, browned and drained
2 tablespoons molasses

1 Brown bacon until done. Crumble and set aside.
2 Brown hamburger with onion. Drain.
3 Drain and rinse all beans EXCEPT baked beans.
4 Place all ingredients in crock pot on low for at least 2 hours OR place all ingredients in oven-safe bowl/dish uncovered in 350 degree oven for 1 hour.

Super Easy Chocolate Mousse

1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cups milk
1 (16 ounce) container frozen whipped topping, thawed

1.Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
2.Fold in the whipped topping until blended. Refrigerate until chilled and serve.