Spanish Rice

This is another recipe that Mom and I dreamed up while doing our first freezer meal recipes. This rice was super moist and so good. I couldn't stay out of it. We put this in our taco burritos and I also put it in my chicken enchiladas. Neither recipe even needed cheese in it. Talk about a money saver. The best part: the kids loved the burritos. That makes it all worth it right there.

For Spanish Rice You Need:

4 pkgs. Rice-a-roni Spanish Rice Mix
2 cans black beans
2 cans red kidney beans
2 cans supersweet corn

Make rice according to package directions. Add in beans and corn. Use for side dishes or for filling for burritos/enchiladas.

Comfort food on a chilly day

Stove Top Mac and Cheese*
Serves 4


Not for the faint of heart, this calorie laden treat, but boy oh boy . . . what a delicious way to go! Easy, uncomplicated and oh so tasty!

8 ounces macaroni
4 TBS butter
2 large free range eggs
6 ounces evaporated milk
1/2 tsp hot sauce
1 tsp salt
freshly ground black pepper
3/4 tsp dry mustard
10 ounces of sharp cheddar cheese, grated
Bring a pot of lightly salted water to the boil and then cook your macaroni according to package directions. Whilst the macaroni is cooking, whisk together the eggs, evaporated milk, hot sauce, salt, pepper and mustard in a large measuring cup. Once the macaroni is cooked drain well and then return to the pot.

Stir in the butter until it melts, then stir the egg mixture into the hot pasta. Add the cheese and cook and stir over low heat until the cheese is melted and the whole thing is nice and creamy. Serve hot.