Cooking Up Content with Content Marketing Institute

Cooking Up
Content
25 RECIPES + STORYTELLING FROM THE KITCHEN
With

By day, you’re in the office, cooking up content. By night, you’re in the kitchen,
preparing a satisfying meal. But what if we combined the two?
Developing a content marketing strategy is like creating a dinner menu. You start with
the basic ingredients and build upon them. You perfect your technique, exercising
balance while adding a dash of flavor. And don’t forget, presentation is key. You must
distribute and plate your meal beautifully.
So, what are people making and how are they making it? We asked the Content
Marketing Institute team to share their favorite content-inspired dishes. Whether you
are a first-time cook or a seasoned chef, these recipes will give you new perspective on
processes, measurement and ROI, technology, and more. They are definitely ones you
want in your repertoire.
We’ve put together the ultimate cookbook for content marketers, filled with tasty
(and mildly entertaining) recipes. We hope you enjoy it. Bon appétit!

Breakfast Strata-gy
INGREDIENTS
 6 eggs
 2 cups milk
 1 teaspoon salt
 1 teaspoon dry mustard
(may substitute 1 tablespoon
yellow mustard)
 1 cup shredded cheddar cheese
 6 slices bread
 1 pound Italian sausage roll
(such as Jimmy Dean)
(can also be made with 1 pound
bacon or with chopped peppers
and onion)
INSTRUCTIONS
1) Brown sausage (or cook bacon).
Then drain grease.
2) Tear bread into pieces.
3) Mix all ingredients together.
4) Pour into 13x9 baking dish; bake
for 45 minutes at 350 degrees F.
KRISSY’S TIP:
To save time, mix ingredients, cover,
and refrigerate overnight. Bake the
following morning.
B R E A K FA S T
Cooked by
KRISSY
LESKOVEC

Breakfast Hash-tag
INGREDIENTS
 3 tablespoons olive oil, divided
 1 medium yellow onion, chopped
 1 medium red bell pepper, cored,
seeded, and cut into 1/4-inch pieces
 1-1/2 pounds sweet potatoes, cut into
1/4-inch pieces
 2 teaspoons smoked paprika
 1 teaspoon ground coriander
 1-1/4 teaspoons kosher salt, divided
 1/4 teaspoon freshly ground black
pepper
 1 small crown broccoli, chopped into
small florets (about 3 cups)
 Finelygratedzestfrom1mediumlemon
 4 large eggs
 2 scallions, green parts only, thinly
sliced
INSTRUCTIONS
1) Heat 2 tablespoons of the oil in a
10-inch or larger cast iron skillet until
shimmering.
2) Add the onion and pepper, and cook,
stirring occasionally, until soft, about
5 minutes.
3) Add the sweet potatoes, paprika,
coriander, pepper, and 1 teaspoon
of the salt. Cook, stirring occasionally,
until almost tender but there’s still
slight resistance when pierced with a
fork, about 8 minutes.
4) Add the broccoli, lemon zest, and
remaining 1 tablespoon oil.
5) Stir to combine.
Press down into the veggies to make 4
shallow divots for the eggs. Crack one of the
eggs one at a time into a ramekin without
breaking the yolk, and pour into each of the
divots. Season eggs with remaining salt.
Cover the skillet and cook for 7 to 8 minutes
for runny yolks, or 10 to 11 minutes for firm
yolks. Top with scallions and serve warm.
B R E A K FA S T
Cooked by
CATHY
McPHILLIPS

ContentTECH Stack of
Peanut Butter Pancakes
INGREDIENTS
 3/4 cup buttermilk
 1 cup all-purpose flour
 2 tablespoon sugar
 1 teaspoons baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 egg
 2 tablespoons peanut butter, melted
 Butter
 Chocolate chips and extra peanut
butter to serve
INSTRUCTIONS
1) Combine flour, sugar, salt, baking
powder, and baking soda into a mixing
bowl. Slowly whisk in the egg, peanut
butter, and milk.
2) Add the flour mixture into the wet
ingredients and stir to combine.
(Tip: Some lumps are ok! Lumpy
batter = fluffy pancakes.)
3) Heat a pan over medium heat and
apply butter to grease. Pour batter in
1/4 cupfulls to create the pancakes.
4) Flip after the tops of the pancakes are
covered in bubbles, and cook until
golden brown.
5) Pile them high on a plate and
generously decorate with additional
peanut butter and chocolate chips.
4 SERVINGS
STEPHANIE’S NOTE:
Maple syrup -- oh yes, you can cover them
in maple syrup!
B R E A K FA S T
Cooked by
STEPHANIE
STAHL

Sound-Bite Sized Banana Muffins
INGREDIENTS
 1-1/2 cups whole wheat pastry flour
(or white whole wheat flour)
 1 teaspoon baking soda
 3 bananas
 1/4 cup honey
 1 tablespoon vanilla
 1 tablespoon olive or melted coconut oil
 1 egg
 1/2 cup nonfat plain greek yogurt
 1 tablespoon unsweetened almond milk
 1/2 cup chocolate chips
INSTRUCTIONS
1) Preheat oven to 350 degrees F.
2) Spray 12 cup muffin tin with nonstick
cooking spray.
3) In a medium bowl, whisk together flour,
baking soda and salt.
4) Add bananas, honey, vanilla, oil, egg,
milk and yogurt to a blender. Blend on
high for 1 minute or until well
combined, smooth and creamy. Add
wet ingredients to dry ingredients and
mix until just combined. Gently fold in
chocolate chips.
5) Divide batter evenly into muffin tin,
sprinkle each muffin with a few more
chocolate chips and bake for 20-25
minutes or until toothpick comes out
clean or with just a few crumbs attached.
6) Cool muffins for 5 minutes then remove
and transfer to a wire rack to finish
cooling. Muffins are best served warm
and even better the next day.
SERVES 12
B R E A K FA S T
Cooked by
AMANDA
SUBLER

APPetizer Obsession:
Cranberry Brie Pull Apart Bread
INGREDIENTS
 1 round loaf sourdough bread
 4 tablespoons butter
 2/3 cup raw chopped pecans
 3 tablespoons brown sugar
 1 (16 ounce) wheel of brie, cubed
 1 cup dried cranberries
INSTRUCTIONS
1) Preheat the oven to 350 degrees F.
2) Slice the bread horizontally and
vertically to create 1 inch cubes,
being careful not to actually slice
all the way through the bread.
3) In a small bowl, combine 2
tablespoons butter, pecans and
brown sugar. Use your hands to
mix the butter into the pecans to
create a crumble.
4) Take remaining 2 tablespoons
butter and insert thin slices into
the loaf of bread.
5) Place the loaf on a baking sheet
and stuff the brie inside the bread,
filling in all the spaces in between
the cuts. Add cranberries and pecans.
6) Transfer to the oven and bake
for 15-20 minutes or until the
brie is melted and gooey.
Serve immediately.
A P P E T I Z E R S
Cooked by
LISA
DOUGHERTY

Taco B-ROLLups
INGREDIENTS
 1/2 pound ground beef
 1 can Pillsbury refrigerated classic
pizza crust
 2 tablespoons taco seasoning mix
 3 tablespoons water
 1 cup shredded Mexican blend cheese
 Optional toppings: lettuce, tomato,
sour cream, onion, and guacamole
INSTRUCTIONS
1) Preheat oven to 400 degrees F and
lightly spray a baking sheet with
cooking spray.
2) In a medium skillet, cook and brown
beef until no longer pink. Drain. Add
taco seasoning and water and cook
for 2-3 minutes. Set aside and cool
slightly before using.
3) Take pizza dough out of its package and
unroll it onto a flat surface. Slightly
roll or press the pizza dough out into a
rectangle.
4) Add the taco meat evenly on top of the
pizza dough. Sprinkle the cheese evenly
on top.
5) Starting with the long edge of the pizza
dough, roll dough tightly up into a roll.
Using a serrated knife, make about
1-inch slices along the roll, making
about 18 rolls.
6) Place rolls on prepared baking sheet.
Bake for 10-12 minutes or until tops are
golden brown.
7) Serve immediately and top with desired
toppings.
A P P E T I Z E R S
Cooked by
AMANDA
SUBLER

INGREDIENTS
 1 (11 ounce) can white
shoepeg corn, drained
 1 (15 ounce) can large black
eyed peas, drained
 1 (6 ounce) can chopped
black olives, drained (if needed)
 1 (10 ounce) can Original RO-TEL
Tomatoes with Chilis
 1 bunch green onions, chopped
 2 tablespoons chopped fresh
cilantro
 8 ounces Kraft Zesty Italian
dressing
INSTRUCTIONS
1) In a large bowl, mix ingredients
together.
2) Cover and chill.

ANGELA’S TIP:
Serve with lime chips!
Cooked by
ANGELA
VANNUCCI
TEXT-as Caviar
A P P E T I Z E R S

Chicken Gno-Key Performance
Indicator Soup
INGREDIENTS
 1/3 cup butter
 2 cloves of minced garlic
 1 pound chicken, cubed or large chunks
 1/3 cup flour
 1-2 carrots, shredded
 2 sticks celery, chopped finely
 1/8 cup of onion shredded
 1to1-1/2cupfreshspinach,tornintopieces
 2-1/2 cup of 1% or skim milk
 2 cup of fat free half and half
 3 chicken bouillon cubes
 Pepper to taste
 1 package of gnocchi, served whole
or cut in half
INSTRUCTIONS
1) On medium heat, melt butter in a soup
pot. Add in garlic and sauté.
2) Add chicken and cook until just before
all pink is gone. Add flour and stir until
the flour is cooked into the chicken,
about 5 minutes.
3) Add milk and half and half. Allow the
milk to start to warm and then slowly
add the vegetables (carrots, celery,
onion, spinach).
4) Add three bouillon cubes.
5) Mix ingredients well until soup
thickens, stirring occasionally.
Cover and simmer for 10 minutes.
6) Add your gnocchi last. It takes 3-4
minutes to cook throughout.
KIM’S NOTE: This recipe can be prepped on the
weekend to make during the week. Prep all veggies
and place in a container. Put the chicken in a slow
cooker (you can even use bone in breast/thigh
chicken). I remove the skin before putting in the slow
cooker and remove/debone and add the chicken in
when I add the veggies including any juices from the
chicken in the slow cooker.
S O U P S
Cooked by
KIM
BORDEN
In Cleveland, we say wait five minutes and the weather will change - and then it does - to a very cold lake effect
snowstorm! This soup is the soup you eat when you are cold and want to be warmed from the inside out. We started
cooking this when the kids were little. Everyone could help from shredding carrots, to chopping celery, and cutting
gnocchi in half. Because you need room on your spoon for chicken and gnocchi!

Slow Cooker Down-Loaded
Potato Soup
INGREDIENTS
 1 medium onion
 1 (32 ounce) bag frozen hash browns
 1 (32 ounce) carton chicken stock
 1 (16 ounce) bag shredded
cheddar cheese
 8 ounces heavy cream carton
 Bacon bits, sour cream, and chives
for garnish
INSTRUCTIONS
1) Chop onion.
2) Place chopped onion and frozen
hash browns in slow cooker. Pour
carton of chicken stock over. Salt
and pepper lightly.
3) Cook 6 hours on low.
4) Use potato ricer/masher to break
up some of the potatoes to thicken
the soup.
5) Stir in shredded cheese and heavy
cream.
6) Cook another 15-30 minutes.
7) Garnish with your favorite potato
toppings like bacon bits, chives
and sour cream.
S O U P S
Cooked by
LAURA
KOZAK
This is my go-to cold day comfort food. It’s super easy if you plan ahead. My friends and family love the soup; it’s always
asked for at parties. It is the perfect, “I am freezing cold, want to relax and warm up on the couch” food. Every Halloween,
it’s a Kozak family tradition for the kids to have a bowl before they go out, and then I leave it warming in the crockpot
while they trick or treat. It amazes me that they ask for another bowl of soup to warm up, before they dig into the candy!

Instant Pot
Data Mine-strone Soup
INGREDIENTS
 1 tablespoon olive oil
 1 onion, diced
 4-6 garlic cloves, roughly chopped
 1 large fennel bulb, cored, diced thinly
(or subtitute 2 cups chopped celery)
 2 cups chopped carrots (1/2-inch thick)
 2 cans beans (kidney, white beans,
cannellini beans), rinsed and drained
(ifusingchickpeas,rinseanddrain3cups)
 1 (14 ounce) can diced or crushed
tomatoes (or 1-1/2 cups fresh diced
tomato with their juices) Diced, fire
roasted tomatoes are a tasty option too.
 4 cups veggie or chicken stock
 2 cups water
 2 pounds quartered redskin potatoes
 2 teaspoons kosher salt
 1/2 -1 teaspoon chili flakes
 1 teaspoon italian seasoning
 A couple handfuls chopped lacinato
kale (optional)
INSTRUCTIONS
1 Using the sauté setting of an Instant
Pot, saute onion and garlic in the oil
while you chop the rest of the veggies,
adding them as you go.
2) Add the fennel, carrots, beans, diced
tomatoes, water or stock, salt, chili
pepper, and Italian seasoning. Stir in
the potatoes and optional lacinato kale
and set the pressure cooker to high for
10 minutes.
3) Once the ten minutes are up, release
the pressure manually (throw a kitchen
towel over the pressure release valve to
help mitigate the steam).
4) Serve in bowls with Gremolata, crusty
bread and grated pecorino if you like.
S O U P S
Cooked by
CATHY
McPHILLIPS
This is one of my favorite sitting-at-my-computer-too-long-that-afternoon meals to make, because I can have it on
the table in 30 minutes. It’s perfect for a gluten-free (me), veggie (a way to get kids to eat leafy greens), and hearty
(husband) meal. Plus, there’s just enough for me to have lunch the next couple days.

Know Your Audience Noodle Soup
INGREDIENTS
 2 pounds Chuck roast or stew meat (You can
use a bone-in roast or just get some neck
bones to cook with the stew meat)
 1 large onion, peeled and quartered
 4 or so stalks of celery, cut into 3-inch pieces,
include some leaves for extra flavor
 4 or so carrots, cut into 3-inch pieces
 1 can crushed tomatoes
 1 box elbow macaroni
INSTRUCTIONS
1) Salt and pepper the meat on all sides. Heat
some oil in a big soup pot. Brown the meat
on every side.
2) Cover the meat (keeping all the yummy
brown bits) with water. (Remember, there
aren’t any real measurements here. I just
filled up my pot a little more than half way.)
3) Bring it to a boil, then turn down to a simmer
and let it cook (partly covered) for an hour or
more. Skim the foam from the top a few times
while it’s cooking. I keep a lid partly on the
pot at this stage.
4) After about an hour or so add the onion,
celery, carrots, and crushed tomatoes.
Salt and pepper to taste.
5) Cook until the veggies are soft, about
30 minutes.
6) Take the meat and veggies out of the pot and
set them aside. You can either pour
everything through a strainer into another
pot or simply remove them from the pot.
7) Return the broth to a boil cook, then add the
elbow macaroni.
8) While the noodles are cooking, slice the
meat and veggies. I typically serve these on
the side, so everyone can add back to their
soup whatever they want. You can ladle some
of the hot broth overthemeat/veggiesjust
beforeserving.
9) Serve with parmesan cheese and red pepper
flakes.
KIM’S NOTE:
I know the noodles get really fat when leftover. I
thought about cooking the pasta separately and
just adding it to the soup. But I didn’t, and I’m
glad I didn’t. The starch thickens the broth and
makes it kind of silky. Plus, the pasta tastes so
much better. You can always fish the macaroni
out and store them separately from the broth if
you have leftovers.
S O U P S
Cooked by
KIM
MOUTSOS
The soup’s original name got lost in translation from my Greek grandmother to my American mother, but it was probably simply
beef vegetable noodle soup. A clever rebrand let my mother deftly sidestep the objections of picky eaters who might reject beef
or vegetables or noodles (or all three) on any given day. She called it “Yankee Doodle Soup.” And we all dove in, humming the
famous tune as we hunted for the macaroni that inspired the name.
I hope you enjoy this simple, delicious, and (heart) warming soup.

INGREDIENTS
 6 eggs
 1/2 cup margarine or butter,
melted
 4 tablespoons flour
 2 cans (20-ounces each) crushed
pineapple, drained
 1 cup sugar
 Graham cracker crumbs
INSTRUCTIONS
1) Grease 9 x 13 pan.
2) Beat eggs well. Add flour and
sugar. Mix well. Stir in pineapple.
3) Pour mixture into pan. Drizzle
with butter. Sprinkle with
graham cracker crumbs.
4) Bake at 350 degrees F for 45 to
60 minutes.
Serves 10 to 12
Cooked by
ANN
GYNN
Baked PineAPPle
S I D E D I S H E S
As a kid, I loved when my mom discovered a recipe for baked
pineapple and considered it a side dish. (It followed her theme of
knowing what a dessert truly is -- Jell-O is a salad.) I loved it even
more when as an adult I offered to make it for a family holiday and
discovered how easy it is.

Cauliflower
Bread-Crumb Pudding
INGREDIENTS
 1 loaf of Italian bread
 1 head of cauliflower
 Olive oil
 Salt
 Pepper
SAUCE INGREDIENTS
 1 stick of butter
 3 cloves garlic
 2 tablespoons flour
 2 pints heavy cream
 1 pint 2% milk
 1 teaspoon salt
 1/2 block of Velveeta cheese
 2 cup shredded mac & cheese blend cheese
 1 cup Panko bread crumbs
INSTRUCTIONS
To make the base
2) Break up cauliflower into florets and cover
in olive oil, salt and pepper on baking
sheet. Roast in oven until golden brown,
about 25-35 minutes.
3) Cut the bread into 1 inch squares while
cauliflower is roasting.
Make the sauce while the cauliflower is roasting
1) Melt butter on low heat in a pot.
2) Add 3 cloves of chopped garlic to the
butter. Let sit for 2-3 minutes.
3) Add flour and stir to create a rue. Stir for
about 1 minute. Add milk and cream and
increase heat to medium.
4) Add salt and continue stirring until
ingredients are the same heat.
5) Add Velveeta slowly in cubes and stir
constantly until it is melted. Repeat until
all the cheese is added and the sauce is
thick and creamy.
Assemble and finish
1) Mix the bread and cauliflower in a
casserole pan.
2) Spoon the cheese sauce over the bread
and cauliflower mixture until it is covered
completely (about half the sauce).
3) Let the bread pudding cool in the
refrigerator before baking - up to 5 hours.
4) Once completely cool and the liquid is
absorbed by the bread, add the rest of the
cheese sauce.
5) Bake for 35 minutes at 375 degrees F.
6) Add Panko bread crumbs for the last 5
minutes of baking time.
S I D E D I S H E S
Cooked by
ANGELINA
KAMINSKI

Word-of-MOUTHwatering
Mashed Taters
INGREDIENTS
 1 bag Idaho potatoes (unpeeled)
 2 sticks cream cheese
 4 sticks of butter
 1/2 quart of cream
 1/2 cup chives
 1 package of bacon
INSTRUCTIONS
1) Wash potatoes and keep unpeeled. Cut
into medium sized cubes.
2) Dice 1/2 cup of chives. Set aside.
3) Cook a full pack of your favorite bacon.
Once cooked, layer bacon on a plate
with paper towels in-between to
remove excess grease. Once dry, chop
up bacon and set aside.
4) Bring two pots of water to boil
(covered). Once water is boiling, evenly
distribute your potatoes in both pots
and keep uncovered. Cook potatoes
until you can easily pierce with fork
then drain.
5) Add two sticks of butter to each pot
then add drained potatoes back in.
6) Use a blender to mix potatoes. Once
potatoes are mixed well, add a stick of
cream cheese to each pot. Continue to
mix. Add salt as needed.
7) Once butter and cream cheese are
thoroughly blended with the potatoes,
add cream, chives, and bacon and
continue to mix until all ingredients are
evenly distributed.
8) Add both pots to a crock pot and take
to your family.
S I D E D I S H E S
Cooked by
JOHN
HANSON

Garlic Amplifries
INGREDIENTS
 3 large potatoes (about 10 oz each)
 3 minced cloves of garlic
 2 tablespoons olive oil
 Parmesan cheese, to amplify even more
INSTRUCTIONS
1) Preheat oven to 450 degrees.
2) Heat the minced garlic and olive oil in a
saucepan for about two minutes, strain
the garlic from the olive oil, and set
aside. (This step can be skipped if you
already own a garlic-infused oil.)
3) Chop the potatoes into matchsticks,
about 1/4 inch wide.
4) Coat the potatoes in the garlic-oil, and
place on a baking sheet. Bake for about
40 minutes, or until you have reached
desired crispness.
5) Remove the fries from the oven and
toss in Parmesan cheese (optional,
but highly recommended).
S I D E D I S H E S
Cooked by
STEPHANIE
STAHL

Drew's DAM Good Smoked Ribs
INGREDIENTS
 2 or more racks of baby back ribs,
membrane removed
 Real maple syrup, approximately 1 cup for every 2
racks of ribs
 BBQ Rub, store bought (or make-your-own with
the recipe below), approximately 4-6 tablespoons
for every 2 racks of ribs
RUB INGREDIENTS
 1/2 cup brown sugar
 1/2 cup paprika
 1 tablespoon ground black pepper
 1 tablespoon salt
 1 tablespoon chili powder
 1 tablespoon garlic powder
 1 tablespoon onion powder
 1 teaspoon cayenne pepper
MAPLE BBQ GLAZE INGREDIENTS
 4 ounces of maple syrup
 2 tablespoons of rub
INSTRUCTIONS
To make the rub
1) Combine dry ingredients in bowl and store in
ziplock bag. Can double or triple recipe, this will
keep.
To prepare
1) Coat ribs with maple syrup on all sides. Use silicon
brush.
2) Coat ribs generously with rub on all sides. Let ribs
sit a few minutes before flipping and re-applying
rub, allowing moisture to be absorbed.
To make maple BBQ glaze
1) Combine ingredients in a Pyrex measuring cup.
Set aside.
To cook
1) Set up charcoal grill or smoker and get
temperature to 275 degrees F. You will want the
ribs to cook on INDIRECT heat (so not directly
over the coals). You may need to add a few coals
to maintain 275 degrees F throughout the cook.
Your target temperature for the ribs is 160 degrees F.
2) Place racks of ribs in the rib rack on the grill,
INDIRECT heat and cover for approximately 2–3
hours. The meat should begin to pull away from
the bone 1/4 -1/2 inch.
3) Take ribs off heat and brush maple BBQ glaze on
all sides.
4) Place back in the rib racks on heat for another 30
minutes, allowing glaze to caramelize.
5) Remove from heat, lay ribs bone side up, and
slice between the bones using a very sharp knife
and serve.
DREW’S TIP #1:
Once you’ve spread the seasoning rub, let the ribs sit
overnight in the refrigerator in a lidded container.
DREW’S TIP #2:
He uses a ThermoWorks Thermometer to check
internal grill temperature and a Thermapen to check
temperature of the meat.
DREW’S TIP #3:
If you really get into BBQ, get a Pit Barrel Cooker.
He swears by it and a Weber Kettle for all his grilling
adventures!
E N T R E E S
Cooked by
DREW
JAMES

Pod-Cast Iron Skillet
Mac and Cheese
INGREDIENTS
 3-1/2 cups water, plus extra as needed
 1 (12 ounce) can evaporated milk
 12 ounces (3 cups) elbow macaroni
 Salt and pepper
 1 teaspoon cornstarch
 1/2 teaspoon dry mustard
 1/4 teaspoon hot sauce
 1-1/2cupsmildcheddarcheese,shredded
 1-1/2cupsMontereyJackcheese,shredded
 3 tablespoons unsalted butter
INSTRUCTIONS
1) Bring water, 1 cup evaporated milk,
macaroni, and 1/2 teaspoon salt to
vigorous simmer in 12-inch cast-iron
skillet over medium-high heat.
Cook, stirring often, until macaroni is
tender and liquid has almost
completely evaporated, 8 to 10
minutes.
2) Whisk remaining 1/2 cup evaporated
milk, cornstarch, mustard, and
hot sauce together in bowl, then stir
into skillet. Cook until sauce is slightly
thickened, about 1 minute.
3) Off heat, stir in cheddar and Monterey
Jack, 1 handful at a time, until melted.
Stir in extra hot water as needed to
adjust consistency. Stir in butter and
season with salt and pepper to taste.
Serve.
E N T R E E S
Cooked by
MONINA
WAGNER

Demand GENoa Salami
Grilled Cheese
INGREDIENTS
 4 slices of hearty bread
 4 slices of Gruyere cheese
(can substitute any cheese)
 4 slices of Genoa Salami
 Butter
INSTRUCTIONS
1) Preheat skillet on medium heat
and add butter.
2) Spread butter on each piece of
bread (about 1 tablespoon each)
3) Flip two pieces of the bread to the
non-buttered side, and layer with
two slices of Gruyere (shingled to
attain maximum coverage), and
two pieces of Genoa salami.
4) Place the non-buttered side of
the only other two slices of bread
on top of the ingredients to form
two sandwiches.
5) Place both sandwiches into the pan,
and cover with the skillet lid to
allow the cheese to melt. After
about two minutes, lift the lid and
flip the two sandwiches. Press down
on the top of the bread to ensure
gooey cheese. Allow the other slice
of the bread to toast (about two
minutes) and remove both sandwiches
from the pan.
6) Slice the sandwiches and enjoy
while reading a CMWorld blog post.
Serves 2
S I D E D I S H E S
Cooked by
STEPHANIE
STAHL

Chocolate CracKPIe
INGREDIENTS
 4 ounces semisweet baking chocolate
 1/2 cup butter
 1 cup granulated sugar
 2 large eggs
 1 pie crust (For bottom-crust-only pie.
If using a store-bought frozen crust that
comes already in a foil pan, use
‘regular’ not ‘deep dish.’)
 Whipped cream
INSTRUCTIONS
1) Lightly spray an 8-inch pie plate with
non-stick cooking spray. Fit pie crust
into the bottom and up sides of pie
plate; set aside.
2) Melt butter and chocolate together
in a small saucepan over very low heat,
stirring frequently. Remove from heat
and immediately add sugar; stir until
well combined. Allow to stand about
3 minutes to cool slightly.
3) Place eggs in a mixing bowl; beat lightly
with a fork or whisk. Add chocolate
mixture and whisk until well combined.
4) Bake at 350 degrees F on the bottom
oven rack for 30 minutes. Move to top
oven rack and bake for 10 minutes
more. Cool to room temperature.
5) Serve with a dollop of whipped cream,
if desired.
D E S S E R TS
Cooked by
DAVE
ANTHONY

Out of this#CMWorld
Vanilla Glazed Donuts
DONUT INGREDIENTS
 2 cups all-purpose flour
 3/4 cup milk
 2 tablespoons vinegar
 1 teaspoon vanilla
 1/2 cup sugar
 2 tablespoons softened butter
 Vegetable oil
GLAZE INGREDIENTS
 1/2 cup powdered sugar
 1/2 teaspoon vanilla
 1 to 2 tablespoons milk
 Orange, blue, and yellow sprinkles
INSTRUCTIONS
To make the donuts
1) Add vinegar to milk and let sit while
preparing remaining ingredients.
2) Combine flour, baking soda, and salt in
another bowl and set aside.
3) Whisk butter and sugar until fluffy. Slowly
add in flour, alternating with milk. The
mixture will be similar to biscuit dough.
4) Roll dough on a floured surface to about
1/2 inch thick. Use donut cutter or two round
cookie cutters (one larger than the other)
to cut out the donut shapes. Let stand for
about 10 minutes; heat the oil in a large
deep skillet.
5) When oil is hot, gently pan fry three donuts
at a time, flipping once until golden brown.
Transfer to paper towels to drain. Prepare
the glaze while donuts are cooling.
To make the glaze
1) Whisk powdered sugar and vanilla. Add
1 tablespoon milk and continue to whisk.
Keep adding small drops of milk until
desired consistency.
While donuts are still warm, dip each one face
down into glaze. Gently shake off any excess dip
as you transfer each donut to a wire cooling rack.
Immediately after dipping, sprinkle with orange,
blue, and yellow sprinkles.
Makes 6 donuts
E N T R E E S
Cooked by
LISA
MURTON
BEETS

SEOreo Cheesecake
INGREDIENTS
 36 OREO Cookies, divided
 3 packages (8 oz. each) cream cheese,
softened
 1 teaspoon vanilla
 1/3 cup butter or margarine, melted
 3/4 cup sugar
 1 cup sour cream
 4 eggs
INSTRUCTIONS
1) Heat oven to 350 degrees F.
2) Crush 26 cookies to form fine crumbs;
coarsely chop remaining cookies. Mix
crushed cookies with butter; press
onto bottom and 2 inches up side of
9-inch springform pan.
3) Beat cream cheese and sugar in large
bowl with mixer until blended. Add
sour cream and vanilla; mix well. Add
eggs, 1 at a time, mixing on low speed
after each just until blended. Stir in
chopped cookies. Pour into crust.
4) Bake 55 minutes to 1 hour or until
center is almost set. Run knife around
rim of pan to loosen cake; cool before
removing rim.
5) Refrigerate 4 hours.
D E S S E R TS
Cooked by
MONINA
WAGNER

Insta-Graham
Cracker Cookies
INGREDIENTS
 3/4 cup butter, softened
 1/2 cup white sugar
 1/2 cup packed brown sugar
 1 egg
 1 teaspoon vanilla extract
 1-1/4 cup all-purpose flour
 1 cup graham cracker crumbs
 3/4 cup M&Ms
 2 cups semisweet chocolate chips
 1/2 cup chopped pecans
INSTRUCTIONS
2) Beat together butter and sugars until
light and fluffy. Blend in egg and vanilla.
3) Add combined flour, graham cracker
crumbs, baking soda and salt. Mix well.
4) Stir in chocolate chips, M&M’s, and nuts.
5) Drop dough by heaping tablespoonfuls
onto greased cookie sheets about 3
inches apart. Press 2 or 3 additional
M&M candies on top of cookies if
desired.
6) Bake for 8-10 minutes or until lightly
browned.
7) Cool on sheet about 3 minutes and
remove to wire racks.

D E S S E R TS
Cooked by
MONINA
WAGNER

ROIced Hibiscus
Cocktail
INGREDIENTS
 1 cup fresh mint leaves, plus
more for garnish
 1/4 cup freshly squeezed
lime juice
 1/4 cup Hibiscus Tea (or simply
use a little bit of Hibiscus extract)
 8 ounces silver tequila
 Splashes of cold water (just a
little bit to soften)
 1 lime, sliced into thin wheels
CO C K TA I L S
Cooked by
ROBERT
ROSE
This is a wonderful warm weather cocktail that makes a long week of
focusing on ROI worth it. Refreshing, cooling – and just enough tequila to
make you forget about those conversion rates for a while.

High Engagement Rate
Highball
INGREDIENTS
 1 part Tennessee Whiskey
 3 parts Club Soda
 1 Dash Bitters
 Lemon wedge garnish
 For a sweeter cocktail,
you can substitute the
Club Soda with Ginger Ale
CO C K TA I L S
Cooked by
JK
KALINOWSKI
Plain, simple & historic: The Highball is one of the simplest and traditional
whiskey drinks. This is one of my favorite cocktails not just because of the
flavor, but the ease of preparation. This cocktail is perfect for all types, from
those who normally don’t drink whiskey to those who prefer whiskey
as their spirit of choice.

W H E N A L L E L S E FA I L S
Jodi's APPetizing Alternative
to Creating a Kitchen Disaster
INSTRUCTIONS
1) Open Grubhub/Postmates/
Caviar app.
2) Type in delivery address.
3) Choose restaurant with
quickest estimated delivery time.
4) Add vegetarian-friendly meal
selection to cart.
5) Check out.
6) Wait for delivery person to
arrive with dinner.
Cooked by
JODI
HARRIS
Recently, I tried to do a test run of a vegetarian pot pie I promised to make
for a potluck dinner (and by make, I mean – ask my boyfriend to follow
a recipe I found online). He got all the way through to the final step, and
then we realized you need to defrost the pie dough for 24 hours before it’s
ready for baking. So we had to scrap the whole project at the 11th hour
and make a frozen pizza for dinner. So here’s my favorite recipe:
‘Jodi’s APPetizing Alternative to Creating a Kitchen Disaster’

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