The holiday season is full of traditions, the best of which often revolving food. Here are a few of our offices' favorite holiday recipes! 

Mexican Wedding Cookies

DIRECTIONS

• Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
• Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
• Chill dough if it seems too soft.
• Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
• Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
• Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
• NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
• Monkey Bread
• READY IN: 50mins

  SERVES: 4-6

  YIELD: 1 loaf pan

  UNITS: US

  INGREDIENTS

  Nutrition

  • 3 

    cans biscuits (cut in quarters)
  • 3⁄4

    cup  sugar
  • 3 

    teaspoons  cinnamon
  • 1⁄2

    cup  pecans
  • 1 1⁄2

    cups melted butter or 1 1/2 cups melted margarine
  • 1 

    cup  sugar
  • 2 

    teaspoons  cinnamon
  • nonstick cooking spray

• DIRECTIONS

   
  • In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well.
  • Spray bundt pan or bread pan with non stick coating.
  • Sprinkle pecans on bottom.
  • Cover with biscuits.
  • Mix butter with sugar and cinnamon.
  • Pour over top.
  • Bake at 350 for 35 minutes.
  • When done cooking, turn pan upside down on a plate, to let the goo run all over.
  • Serve hot.
  Cheesy Potatoes 
• READY IN: 1hr 10mins

  SERVES: 8-10

  UNITS: US

  INGREDIENTS

  Nutrition

  • 6 

    medium  potatoes
  • 1⁄4

    cup  butter or 1/4 cup  margarine
  • 10 3⁄4

    ounces cream of chicken soup
  • 1 

    pint  sour cream
  • 1⁄3

    cup chopped green onion (4-5)
  • 2 

    cups shredded cheddar cheese

• DIRECTIONS

  • Preheat oven to 350 degrees.
  • Boil potatoes in skins; peel and grate.
  • Heat ¼ cup butter with cream of chicken soup over medium heat.
  • Blend sour cream, onions and cheese into soup until cheese is melted 
  • Stir in potatoes.
  • Place in buttered 9x13 inch baking dish.
  • Sprinkle with salt and pepper.
  • Bake for 45 minutes.