At SIG, we collected some of our favorite holiday recipes to share and then picked three winners, here are the results. Judges: Dallas Terry (San Francisco office) and Lyndsay Webb (Atlanta office).

1st Place Winner
Snowflake Pull-Apart Monkey Bread

From Kristina Bach (Minneapolis office)

Snowflake Pull-Apart Monkey Bread recipe on halfbakedharvest.com

2nd Place Winner
Chewy Chocolate Gingerbread Cookies

From Beka Rund (Atlanta office)

Ingredients

• 7 oz. semisweet chocolate chunks
• 1 ½ cups plus 1 Tb. all-purpose flour
• 1 ¼ tsp. ground ginger
• 1 tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg
• 1 Tb. cocoa powder
• 1 stick unsalted butter
• 1 Tb. freshly grated ginger
• ½ cup packed dark brown sugar
• ½ cup molasses
• 1 tsp. baking soda
• ¼ cup sugar

Instructions

1. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together flour, spices, and cocoa.
2. In the bowl of an electric mixer using the paddle attachment, beat butter and ginger until whitened – about 4 min. Add brown sugar until combined, then molasses until combined.
3. In a small bowl, dissolve baking soda in 1 ½ tsp. boiling water. Beat half of the flour mixture into butter mixture. Beat in baking soda mixture, then remaining flour mixture. Mix in chocolate. Cover with plastic wrap and refrigerate for 2 hours.
4. Heat oven to 350. Roll out dough into 1 ½ inch balls; place 2 in. apart on baking sheets. Roll in sugar and bake until surfaces slightly crack, about 10-12 minutes. Let cool 5 minutes before removing them from the pan.

3rd Place Winner
Asa’s Family Apple Cobbler Recipe

From Asa Posner (Minneapolis office)

Ingredients

• 4 cups sliced apples (can substitute other fruits – blackberries, cherries, blueberries, peaches, pears)
• 1 ½ cups sugar (divided)
• ½ tsp cinnamon
• ½ cup chopped walnuts or pecans (I think pecans taste better)
• 1 cup plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 egg (beaten)
• ½ cup half and half
• 1/3 cup melted butter/margarine
• ¼ cup finely chopped walnuts or pecans

Instructions

1. Spread apples evenly in a greased 9-inch square pan
2. Combined ½ cup sugar, cinnamon, and ½ cup walnuts/pecans in a bowl. Sprinkle over apples.
3. Combine flour, 1 cup sugar, baking powder, and salt in a bowl. Stir well and set aside.
4. Combine egg, half and half, and butter in a large bowl. Mix well.
5. Add flour mixture and beat until smooth (it will look like thick pancake batter). Pour over apples.
6. Sprinkle top with ¼ cup finely chopped walnuts/pecans (can add more if desired)
7. Bake at 325 degrees for 1 hour.

Sweet Potatoes with Marshmallows

From Monica Gonzalez (Atlanta office)

Ingredients

• 5-6 sweet potatoes
• ½ – 1 cup butter
• ½ – 1 cup brown sugar
• 1 tsp. approx. cinnamon
• Grand Marnier or orange juice
• sliced orange

Instructions

1. Slice potatoes in 1″ slices, boil for about 5-10 min. Do not overcook. Drain.
2. In a Saute pan, put butter in and melt.
3. Add potatoes and all ingredients. Cook slowly, stirring and adding butter and brown sugar as needed. Don’t be afraid to use lots of butter. Add spices, OJ, Grand Marnier, etc. Stir occasionally and add liquid and sugars as needed. Spices too! It can get a little “gloppy” – that’s okay!
4. Then put marshmallows on top and put in 350 degree oven for a few minutes while top is browning. About 10-15 minutes. Then enjoy!

Mexican Wedding Cakes

From Katherine Glover (Atlanta office)

Ingredients

• 2 cups flour
• ¼ cup sugar
• ½ tsp salt
• 2 sticks margarine
• 2 tsp vanilla
• 2 ½ cups chopped pecans

Instructions

1. Sift flour, sugar, salt.
2. Mix in butter, vanilla, add nuts. Mix well.
3. Shape into balls.
4. Place on greased sheet.
5. Bake at 350 degrees for 20 minutes.
6. Roll in powdered sugar while warm. Makes approx. 5 dozen.

Gooey Gobs O’ Fun

From Emma Maltos (Atlanta office)

Ingredients

• ½ cup margarine
• 1 ½ cups graham cracker crumbs
• 1 can Eagle sweetened non-evaporated milk
• 1  6 oz. chocolate chips
• 1 1/3 cup flaked coconut
• 1 cup chopped nuts

Instructions

1. Melt margarine. Sprinkle graham cracker crumbs for first layer.
2. Top with milk then the remaining ingredients.
3. Bake at 350 degrees for 25-30 minutes.

Chocolate Chip Cornflake Cookies

From Michael Friedman (Atlanta office)

Ingredients

• 4 egg whites
• 1 cup sugar
• 4 ½ oz. semi-sweet chocolate chips
• 3 cups cornflakes
• 1 tsp. vanilla

Instructions

1. Heat oven to 300°.
2. Using an electric hand mixer, beat whites while slowly adding sugar until stiff peaks form. Fold in chocolate, cornflakes, and vanilla.
3. Space tablespoon-size amounts of batter 1″ apart on parchment paper-lined baking sheets; bake until crisp, about 20 minutes.

Norwegian Krumkake

From Bradley Vogel (Minneapolis office)

Lydia’s family makes this every year during Xmas. It honors their Norwegian heritage.

Norwegian Krumkake recipe on allrecipes.com

Pumpkin Cheesecake Muffins

From Charlie Cichetti (Atlanta office)

Pumpkin Cheesecake Muffins on sallysbakingaddiction.com

Ambrosia

From Kathy Grawe (Atlanta office)

Sharing a friend’s recipe, quite addicting!

Ingredients

• 1 can sweet condensed milk
• 1 cup sour cream
• ½ cup lime juice
• 1 20 oz can of pineapple chunks drained
• 1 16 oz mandarin oranges drained
• 1 ½ cup grapes
• 1 banana
• 1 cup coconut
• 1 cup small marshmallows
• ½ cup maraschino cherries drained & cut in half

Instructions

1. Mix milk, sour cream, lime juice. Mix well.
2. Add the rest of the ingredients.
3. You can add nuts too.

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