Spanish rice

small onion, chopped
3 cups rice
1/2 tsp garlic
7 cups water
2 tbsp chicken broth
1 small can pasta sauce
2 cups corn
1 tbsp taco seasoning

Mix together all ingredients in large saucepan. Continually stir until rice is cooked. Serve with burritos or as a side to any mexican dish.

Italian breadsticks

1 package of active dry yeast
1 tbsp sugar
1 1/4 cup hot water, divided
1/4 cup olive oil
3 1/2 cups flour
1 tsp salt

TOPPING:
1 cup mozzarella cheese, shred
2 tsp basil, chopped
1 tsp crushed garlic
1 tsp oregano, chopped
1 egg
1/4 cup water

Mix together all ingredients for dough. Cover with plastic wrap and a dish towel and place in a warm place in your kitchen, that's free of drafts, for about an hour, or until dough doubles.

In another small bowl, mix together all ingredients for topping, making sure to mix very well. Set aside

Punch dough down, half it, and roll one half on a floured countertop, into a rectangle. Pour half of topping over top. Slice rectangle into strip. Twist each strip and place on baking pan/stone. Repeat with other half.

Place breadsticks in oven preheated to 350 degrees. Bake until slighly browned-about 15-20 minutes.

Stuffing/dressing

4 1/2 cups cornbread crumbs
1 16oz package of Pepperidge Farm cornbread stuffing mix
2 cans cream of chicken soup
2 cans chicken broth
1 tbsp ground sage
4 tbsp butter, sliced

Stir all ingredients, except butter, into a large crockpot. Put butter slices on top. Cook on low for 4 hours until thoroughly cooked and set.

Creamy macaroni and cheese

I have tried many (and I stress the word MANY) macaroni and cheese recipes, but this one is the keeper. It's simple and yummy!

2 cups elbow macaroni, boiled and drained
4 tbsp butter
1/4 cup flour
1/4 tsp pepper
4 cups milk
1 1/2 cup cheddar cheese, shredded or chunked small

Boil pasta according to directions. Place strained pasta in baking pan.
In medium saucepan, melt butter. Stir in flour. Gradually add remaining ingredients, stirring constantly, until thickened. Pour mixture onto waiting pasta.
Bake 20 minutes until slightly browned and bubbly.