Spanish Rice

1 3/4 cup of long grain rice
1 cup chopped onion
1 clove garlic, minced
1 Tablespoon cooking oil
1 (10 3/4 oz.) can chicken broth
1 broth can water ( 1 1/3 cups)
1 (8 oz.) can tomato sauce
1/4 teaspoon fresh ground pepper

In a large skillet over medium heat cook ucooked rice, onion and garlic in hot oil 5 to 7 minutes or until golden, stirring frequently.  Carefully add broth, water, tomato sauce and pepper, bring to a boil.

Transfer the hot mixture to a 2-quart casserole.  Cover and bake in a 350 degree oven about 35 minutes or until rice is tender and fluffy and liquid is absorbed.  Fluff with a fork until fluffy.

I have used this recipe for years and it comes out perfect every time!

Slow Cooker Creamy Macaroni and Cheese

Ingredients:

2 cups uncooked elbow macaroni

4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

Recipe source: Repeat Crafter Me

Our Favorite Rice

1 cup uncooked long grain rice
1 can (10 1/2 oz.) Beef Consomme
1 can (10 1/2 oz.) French Onion Soup
1 jar (4.5 oz) whole mushrooms, drained
1 stick butter

Put all ingredients in a 2 1/2 quart casserole. Cover; and bake at 350 degrees for 1 hour.

Can easily be doubled.

~ I got this recipe from my friend Sandy many years ago.  It has had many names, but it always a favorite!!