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Macaroni 'n' Cheese with Caramelized Onions

8-oz package large elbow macaroni
4 Tbs. butter
2 large onions. thinly sliced
1 tsp. sugar
1 lb white Cheddar cheese, shredded
1 cup shredded Parmesan cheese (I like fresh best if you can get it)
32 saltine crackers, finely crushed
6 large eggs (go for large, they work best)
4 cups whole milk (could use 2% but whole makes it richer)
1 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped pecans (optional, but they add so much)

Preheat oven to 350. Grease a 9 x 13 baking dish. cook macaroni according to directions, drain and set aside. While macaroni is cooking melt 2 Tbs butter in large skillet. Add all onions and sugar, cook, stirring often 10 to 15 mins until onions are caramel-colored.
Spread half of macaroni in baking dish. Top with half of the onions, cheeses and cracker crumbs. Top with remaining macaroni,onions and cheeses.
Whisk together eggs, milk salt and pepper in a medium bowl; pour over macaroni mixture evenly. Melt remaining 2 Tbs butter in small bowl. Stir in remaining cracker crumbs and pecans. Sprinkle over top evenly.
Bake uncovered, 1 hour, or until golden brown and set. Let stand 10 mins. before serving.

The previous recipe is not my own recipe. I use it a lot but had not carefully read the instructions soooo...

This is a bean soup of our own concoction.
I bag 16 bean beans soaked overnight and drained
1 1 lb Daisy Ham (or any smoked pork), cubed to bite size pieces
1 Onion finely chopped
1/4 tsp Garlic Powder
1/4 tsp Paprika
1/4 tsp Black Pepper
1/4 tsp Chili Powder
1/4 tsp Cayenne
1/2 tsp Sugar

Put everything in a slow cooker and cover with water to 1" above beans. Stir well to mix spice in good. Cover and cook on high 3 to 5 hours depending on how thick you want your soup. Nice and spicy bean soup really good with butter bread or corn bread.

I heap the 1/4 tsp on the black pepper, chili powder and cayenne so I come closer to a 1/2 tsp of these spices. You might want to start out slow and adjust up as to the spicy-ness.

Marvelous Mini Antojitos

. 4 (12 inch) flour tortillas
. 3 ounces shredded white Cheddar cheese
. 3 ounces shredded Monterey Jack cheese
. 3 ounces shredded Cheddar cheese
. 1 tomato, diced
. 1 cup red bell pepper, chopped
. 1/8 cup green onions, chopped
. 1/3 cup black beans, drained
. 2 tablespoons hot salsa
. 1/8 teaspoon chili powder

Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Heat 4 minutes or until crisp. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, and chili powder in the cups as desired. Bake in the preheated oven 5 minutes or until the cheeses are lightly brown and bubbly. Top with hot salsa and sour cream.

Feel free to experiment with the ingredients. A can of Rotel (drained) works well in place of the diced tomato if you want to save time. I've also spread cream cheese on the tortillas to give it a bit of zip.

Makes 24

Enjoy!