MCOR's Favorite Holiday Recipes

Holiday Recipes

Who doesn’t like delicious treats during the holiday season? We’ve asked our MCOR team members to share some of their favorite recipes, both savory and sweet!

Sweet Potato Pie

Submitted by: Mawiyah Burns

Recipe from Add a Pinch 

Sweet Potato Pie


  • 3 medium sweet potatoes, baked
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs beaten
  • 1/2 cup milk whole or evaporated
  • 1 (9-inch) unbaked pie crust

Optional Toppings:

  • whipped cream
  • marshmallow fluff


Bake the sweet potatoes. Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a toothpick. Remove from the oven and allow to cool until they can easily be handled. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350º F.

Make the Pie Filling. Add butter to the sweet potatoes and mash until smooth. Add the sugar(s) to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust.

Bake the Pie. Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and allow to cool slightly.

Serve. Serve the pie warm or allow to cool before slicing. Top with whipped cream (or your favorite topping) and serve.

Pozolo Soup

Submitted by: Emilio Cabrera

Nothing says Christmas like mom's pozole soup, ahhmazing! 

Recipe from 

Pozole Soup


  • 1 1⁄2 lbs pork shoulder
  • 2 garlic cloves, peeled
  • 1 tablespoon cumin powder
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons oil
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon cayenne
  • 2 tablespoons california chili powder
  • 1 tablespoon salt
  • 1⁄4 teaspoon oregano
  • 4 cups canned white hominy, drained and rinsed
  • 3-5 cups pork broth, from cooking pork shoulder
  • 1 cup canned diced green chilis (optional)
  • salt
  • 2 whole fresh jalapenos, chopped (optional)
  • 3 whole ancho chilies, seeded and stemmed (garnish) (optional)


Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.

Place the meat in a large saucepan and just cover with lightly salted water.

Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.

Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.

Remove meat and broth, reserving both.

Saute the remaining chopped onion and garlic in oil until translucent.

Add the remaining spices, stir for a minute.

Cut the reserved pork into 1 inch cubes and add to the pan.

Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.

If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.

Degrease the stew, taste for salt, and serve in soup bowls.

Blueberry or Salal Berry Muffins

Submitted by: Katy Everson

I grew up in the PNW and had Salal berry bushes in our backyard. My mom would make these muffins using her mom’s recipe, using salal berries we would pick. This is the closest recipe we could find to my grandma’s. These muffins are delicious with blueberries or salal berries!

Recipe from NYT Cooking 



  • ½ cup softened butter
  • 1¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 2 cups blueberries, washed, drained and picked over
  • 3 teaspoons sugar


Preheat the oven to 375.

Cream the butter and 1¼ cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Homemade Pico de Gallo (Fresh Tomato Salsa)

Submitted by: Emma Gomez

It's very easy, and tastes sooooo good!!

Pico de Gallo


  • 1 1/2 pounds tomatoes, chopped
  • 1 medium onion, chopped (about 2/3 cup)
  • 1 to 2 jalapeño or serrano peppers, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • Juice of 1 lime
  • Salt to taste


Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. 

Generously season with salt — start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.

After this time, stir the salsa — making sure to distribute the juices left at the bottom of the bowl.

Taste and adjust with more salt.

Store up to 3 days in an airtight container in the refrigerator.

Steamed Fish

Submitted by: Shenxin (Akiko) Li

This fish dish is a must-have on every important holiday dinner table. Fish is used to wish people to have ample surplus by the end of the year to better prepare for the coming year. My recipe only needs a few simple ingredients and is easy to make, but it's really delicious!

Steamed Fish


  • 1 whole fish
  • 2 scallions
  • 1 medium size ginger
  • 1 small bunch of cilantro
  • 2 tablespoons seasoned soy sauce
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil


Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Slice the ginger. Give the cilantro a rough chop.

Rinse your fish and put the salt on both sides of the fish. Stuffed the fish with scallions and ginger, and let it set aside on a plate.

Set up the steamer, and fill it with 2 inches of water. Carefully place the fish plate in the steamer, and set the heat to medium.

Cover the steam for 15-20 minutes depending on the size and thickness of your fish fillet. 

When the fish is done, Carefully take the fish plate out and set it aside. Heat the small saucepan to medium heat, and add 2 tablespoons of vegetable oil. lay the rest of the scallions and ginger on top of the fish, pouring the hot vegetable oil on top, the mixture should sizzle.

Add the seasoned soy sauce and cilantro as you desire. Serve immediately!

Jello Salad

Submitted by: Emma Martinez & Brent Boardman

Jello Salad


  • 3 oz. package orange gelatin
  • 6 oz. cottage cheese (we prefer the small curd)
  • 11 oz. or 15 oz. can mandarin oranges, drained*
  • 2 cups Cool Whip or Homemade Real Whipped Cream**


Mix powdered jello with cottage cheese.  Add mandarin oranges and combine.

Fold in Cool Whip (or Real Whipped Cream).

Best if refrigerated for several hours before serving, but it's definitely good right after it's made too!  The chilling just helps it set up better.


Crushed pineapple or other fruit can be used instead…you could even change up the jello flavors for more variety!

Mexican Wedding Cookies

Submitted by: Vanessa Plummer

Recipe from 

Mexican Wedding Cookies


  • 1 cup butter, softened
  • 1⁄2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 1⁄4 cups sifted flour
  • 1⁄4 teaspoon salt
  • 3⁄4 cup chopped walnuts or 3/4 cup pecans
  • powdered sugar (for rolling baked cookies in)


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.

Christmas Morning Sweet Rolls

Submitted by: Sarah Sharits

Recipe from Taste of Home

Christmas Morning Sweet Rolls


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • 1/4 cup canola oil
  • 1 large egg, room temperature


  • 1/3 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter, softened


  • 2-1/2 cups confectioners' sugar
  • 5 tablespoons butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons eggnog


In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners’ sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.

Homemade Chicken Noodle Soup

Submitted by: Rachel Thomas

Homemade Chicken Noodle Soup


  • 2 Tbsp olive oil
  • 1 ½ cups shredded carrots (comes in a bag)
  • 1 ½ cups diced onion (1 medium)
  • 1 ¼ cups diced celery (optional)
  • 3 garlic cloves (minced)
  • 2 cartons chicken broth (32 oz each)
  • 1 ½ tsp thyme, rosemary, sage (fresh or dried)
  • Salt and pepper (to taste)
  • 2 cups egg noodles (Reames Noodles found in frozen aisle the best!)
  • 3 cups shredded chicken (frozen or rotisserie)
  • 1 small bag frozen peas
  • ½ cup heavy cream
  • ¼ tsp butter


Heat olive oil in large pot over medium-high heat. Add carrots, onions, and celery, then cook for 4 minutes. Add garlic and butter, then saute for 1 minute longer.

Stir in chicken broth, heavy cream, thyme, rosemary, and sage. Season with salt and pepper to taste.

Bring mixture to a boil, then reduce heat to medium-low. Cover pot, then let simmer till veggies are tender, about 10-15 minutes.

Stir in noodles and peas, then cover again and cook at medium heat until noodles are  cooked through and peas are softened, stirring occasionally.

Serve warm and enjoy!

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