Baked Macaroni And Cheese

Ingredients:
2 1/2 cups uncooked macaroni
2 1/2 Tablespoons flour
1 1/4 teaspoons salt
Pepper to taste
4 Tablespoons butter
3 cups shredded cheddar cheese
1 cup milk

Directions:
1. Cook pasta until tender, drain.
2. Mix all dry ingredients together, set aside.
3. Spray oven safe bowl or casserole dish with cooking spray. Place half of macaroni in the dish. Sprinkle half of the flour mixture over top and top with half of the butter, sliced into small slices.
4. Sprinkle 1 1/2 cups cheese over. Repeat. Pour milk over all.
5. Cover with foil and bake at 350 for thirty five minutes.
6. Remove foil, bake an additional ten minutes. Serve hot.

Chocolate Toffee Drops

Ingredients:
· 2 pounds white chocolate bark, broken into pieces
· 1 (12-ounce) package semisweet chocolate chips
· 1 (4-ounce) chocolate bar, broken into pieces
· 1 (8-ounce) package toffee bits
· 1 ½ cups chopped pecans 

Directions:
1. Place the chocolate bark, chocolate chips and chocolate bar in a medium-size slow cooker. Cover and cook on high for 1 hour.
2. Reduce temperature to low. After 15 minutes stir the mixture. (Don’t stir before now). Continue cooking 45 minutes, stirring every 15 minutes.
3. Add the toffee bits and chopped pecans, stirring well.
4. Drop by tablespoons full onto wax paper. Let cool completely and store in air right containers.
Makes about 36 drops.

Ham with Apple Raisin Sauce

Ingredients: 
· 1 tablespoon all-purpose flour
· 1 large oven roasting bag
· 2 medium tart apples, peeled and chopped
· 1 cup apple juice
· ½ cup raisins· ½ cup packed brown sugar
· 1 teaspoon ground cinnamon
· 1 boneless fully cooked ham, spiral cut (about 6 pounds)


Directions:
1. Preheat oven to 350 degrees.
2. Shake flour in the oven roasting bag. Place in an ungreased 13-in. x 9-in. baking pan. 3. Place the apples, apple juice, raisins, brown sugar and cinnamon in the bag; mix well. 
4. Place ham in bag. Close bag. Cut six 1/2-in. slits in top of bag.
5. Bake for 2 to 2-1/4 hours or until a thermometer reads 140 degrees. 
6. Serve with sauce. Yield: 16 servings.

Sweet Potato Dessert Squares

Ingredients for crust:
· 1 package yellow cake mix, divided
· ½ cup butter, melted
· 1 egg, slightly beaten

Ingredients for filling:
· 3 cups mashed sweet potatoes, cold
· 2/3 cup milk
· ½ cup brown sugar
· 2 eggs, slightly beaten
· 1 tablespoon pumpkin pie spice

Ingredients for topping:
· 6 tablespoons cold butter
· 1 cups chopped pecans (or crushed gingersnaps)
· ¼ cup sugar
· 1 teaspoon cinnamon
· Whipped cream for garnish, if desired

Directions:
1. Preheat oven to 350 degrees.
2. Set aside ¾ cup of the cake mix. Combine the remaining mix with butter and egg until crumbly. Spread into a greased 13x9 inch baking pan.
3. Whisk filling ingredients until smooth, pour over crust.
4. For topping, cut butter into the reserved cake mix until crumbly. Stir in pecans (or gingersnaps), sugar and cinnamon; sprinkle over the filling.
5. Bake for 60-65 minutes or until a knife inserted near the center comes out clean. Cool.
6. Garnish with whipped cream, if desired.

Merry Christmas

'For to us a child is born, to us a son is given; and the government shall be upon his shoulder, and his name shall be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.'
Isaiah 9:6

From our Family to Yours, Merry Christmas!

Christmas Southern Ambrosia Salad

Ingredients:
· 1 cup sweetened coconut
· 1 cup pecan pieces
· 1 tablespoon butter
· 2 cups miniature marshmallows
· 1 (15 ounce) can mandarin oranges, drained well
· 1 (20 ounce)) can pineapple chunks, drained well
· 1 cup red seedless grapes, halved
· ½ cup maraschino cherries, drained well
· 1 cup sour cream
· 1 tablespoon sugar

Directions:
1. In a medium skillet, toast coconut and pecans in butter until light brown; stirring constantly. Let cool completely.
2. In a large bowl, mix together marshmallows, oranges, pineapple, grapes and cherries.
3. In a small bowl, mix together sour cream and sugar. Pour over fruit mixture and mix well. Add coconut and pecans.
4. Chill for at least 2 hours before serving.