The storEDGE Holiday Cookbook

The storEDGE Holiday Cookbook

Holiday recipes from the team

Table of Contents INTRODUCTION

BREAKFAST

APPETIZERS

MAIN COURSES

SIDES

DESSERTS

DRINKS

INDEX

Tech companies don’t usually pride themselves on their fabulous cooking skills, but at storEDGE, we can appreciate the TLC that goes into a great dish. Sure, our team enjoys ordering pizza and feasting on carryout Chinese dinners as much as the next, but we’re also not too shabby at whipping up a home cooked meal. When it comes to holiday cooking, we all have our favorite family recipes and traditional dishes, and we’re excited to share some of them with you. The storEDGE team is a diverse bunch, with technologists from all corners of the U.S. and beyond. In the pages ahead, you’ll find traditional, Midwestern holiday recipes as well as fun, unexpected sides and appetizers with a quirky self storage twist. We’ve also been known to enjoy the occasional spritzer or two, and you’ll be sure to love our favorite party cocktails and festive drinks. In this holiday cookbook, you’ll find recipes that are easy to make, family-friendly, and passed down from generations of food-lovers and family cooking. The best part? You don’t have to be a pro in the kitchen to make them! Browse through it to find a new recipe to try for your holiday party or family get together this year.

Breakfast

Bacon S U B M I T T E D B Y C O D Y B I E B E R LY, S O F T W A R E E N G I N E E R

INGREDIENTS

DIRECTIONS

Bacon

Cook it. Eat it.

5

AAA+ Breakfast Bake SUBMITTED BY MEGAN KANNARD, DIRECTOR OF MARKETING

INGREDIENTS

DIRECTIONS

6 frozen dinner yeast rolls

Bake rolls using package directions and break into 1-inch pieces.

(recommended Sister Schubert’s) 6 large eggs, beaten 2 1/2 cups half and half

Place bread pieces in a greased 9x11” baking pan, set aside. In a large bowl, mix eggs, half and half, salt, and pepper, set aside. In a medium skillet, heat oil; add onions and sauté about 3 minutes until

1 tsp salt

tender. Add spinach then toss until wilted.

1/2 tsp freshly ground

Line a colander with a couple layers of paper towel and empty the onion

black pepper

and spinach mixture on top. Lay more paper towel over the top and press

2 tsp vegetable oil

down on it with the back of a spoon to drain excess liquid. Remove the top paper towel and transfer the onion and spinach mixture to a cutting

1 small onion, chopped

board. Chop coarsely.

8 oz fresh spinach

Top bread pieces in your baking pan with spinach, sausage and half

1 lb sausage, cooked, drained, and crumbed 1 1/2 cups shredded white or yellow cheddar cheese 1/4 cup grated parmesan cheese

of the cheddar cheese. Then pour over the egg mixture. Sprinkle the remaining cheddar and parmesan cheese on top. Place aluminum foil over the pan and refrigerate overnight (or at least 2 hours). Preheat oven to 350° F. Bake covered pan for 35 minutes. Remove aluminum cover and bake 10-20 more minutes until center of casserole is set and cheese is melted and browned. Let set 8-10 minutes before cutting and serving.

6

Chocolate Chip Banana Bread S U B M I T T E D B Y N ATA S H A G A S S W I N T, G R A P H I C / W E B D E S I G N E R

INGREDIENTS

DIRECTIONS

2 cups all-purpose flour

Preheat your oven to 350° F.

½ tsp baking soda

In a medium bowl, whisk together the flour, baking soda, baking powder,

1 tsp baking powder ½ tsp salt 1 cup white sugar 1 egg 4 Tbsp milk ½ cup unsalted butter room temperature

and salt. In a large bowl or stand mixer, cream together the butter and sugar for about 2 minutes until well combined. Next, mix in the egg and mashed bananas. Mix for 30 seconds, scraping down the sides of the bowl. Add in the bowl of dry ingredients and milk. Mix everything until it’s well combined. Fold in the chocolate chips. Pour the mixture into a greased 9x5” loaf pan. Bake for 60-80 minutes (until a toothpick can be inserted in the center of the loaf and it comes out clean).

3-4 ripe mashed bananas 1 cup chocolate chips (semi-sweet recommended)

NOTES Let cool for at least 30 minutes before serving. Enjoy!

7

Appetizers

Maryland Style Crab Cakes S U B M I T T E D B Y A L LY S O N B E T Z O L D , C L I E N T L A U N C H S P E C I A L I S T

INGREDIENTS

DIRECTIONS

1 large egg

Line a baking sheet with aluminum foil.

2 1/2 Tbsp mayonnaise

Combine the egg, mayonnaise, Dijon mustard, Old Bay, salt, celery, and

1 1/2 tsp Dijon mustard 1 tsp Old Bay seasoning 1/4 tsp salt 1/4 cup celery, finely diced (one stalk should be fine)

parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown,

2 Tbsp fresh parsley, finely

about 3-5 minutes per side. Be very gentle when flipping them over, as

chopped

they can easily fall apart. Serve immediately.

1 pound lump crab meat 1/2 cup panko bread crumbs

9

Firecrackers S U B M I T T E D BY AS H L E Y B U R G E N E R , AC C O U N T M A N AG E R

INGREDIENTS

DIRECTIONS

1 tsp garlic powder

Using a large gallon or 2-gallon Ziploc baggie, pour in the olive oil and all

1 tsp onion powder 1/2 tsp black pepper 4 Tbsp ranch dressing mix 3 Tbsp red pepper flakes

seasonings. Close the bag and knead to thoroughly mix the ingredients together. Place all 4 sleeves of crackers in the bag, reseal and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do this the better the coating. Let the bag sit for at least 12 hours (overnight is good) turning it again every so often to recoat the crackers.

16 oz pkg of saltine crackers

10

Homemade Guacamole S U B M I T T E D B Y N ATA S H A G A S S W I N T, G R A P H I C / W E B D E S I G N E R

INGREDIENTS

DIRECTIONS

2 large ripe avocados

Finely chop onion, tomato, jalapeno and cilantro and set aside. Peel

¼ red onion ½ tomato (Roma recommended) 1 jalapeno

the avocados and remove the cores. Next, mash the avocados until it reaches your desired consistency (using a molcajete works best). Add in the onion, jalapeno, cilantro, and tomato and mix well. Then, add lime juice and salt to taste.

cilantro (to taste) lime juice (to taste) salt (to taste)

PRO TIP Have extra you’d like to save? Squeeze a small amount of lemon juice on your guacamole before refridgerating. The citric acid in lemon juice keeps the mixture from browning for at least a day.

11

Smoked Trout Dip S U B M I T T E D B Y B E T H D O N N E L LY, D I R E C T O R O F P R O D U C T M A N A G E M E N T

INGREDIENTS

DIRECTIONS

1 boneless smoked trout

Discard the head and skin and flake the smoked trout fillets. Puree the

(about 8 oz)

cream cheese, sour cream, onion, and horseradish in a food processor.

½ cup cream cheese, softened ½ cup sour cream 1 Tbsp prepared horseradish

Add the trout and pulse gently to a make a smooth dip. Transfer to a bowl and stir in the cayenne and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with crispy crackers or carrot sticks and celery.

1 Tbsp minced onion ⅛ tsp cayenne (or more to taste) ½ lemon, juiced (or more to taste) Dippers (carrot sticks, celery stalks, crackers, pita chips)

12

Bacon Wrapped Dates S U B M I T T E D B Y R YA N T R O X L E R , S E N I O R D E V E L O P E R

INGREDIENTS

DIRECTIONS

15 dates, pitted

Preheat the oven to 425° F. Line a baking sheet with parchment paper

5 slices of bacon

or a silicone sheet. Cut the 5 slices of bacon into thirds. Wrap each date with one piece of bacon and secure with a toothpick. Place on the parchment lined baking sheet and place in the oven for 10-15 minutes or until the bacon is golden brown. Let cool slightly before eating.

13

Spinach and Artichoke Dip S U B M I T T E D B Y J E S S I C A M AT H E W S , S C R U M M A S T E R

INGREDIENTS

DIRECTIONS

1/2 cup mayo

Heat spinach in microwave for 5 minutes. Once spinach has cooled,

1/2 cup sour cream 1 pkg frozen chopped spinach

place in towel and wring to drain the water. Mix all ingredients except pepper jack cheese. Pour into greased dish. Top with pepper jack cheese. Bake at 350° F for 30 minutes.

2 cans chopped artichokes 1 cup parmesan cheese 1 1/2 cups pepper jack cheese 1/3 cup chopped jalapenos

14

Main courses

Ham Glaze S U B M I T T E D B Y B E T H D O N N E L LY, D I R E C T O R O F P R O D U C T M A N A G E M E N T

INGREDIENTS

DIRECTIONS

½ cup brown sugar

In a small saucepan, combine the brown sugar, honey and orange juice.

½ cup honey ½ cup orange juice 5-8 lbs precooked, spiral-cut ham

Cook over low heat just long enough to dissolve the brown sugar. Take half of the warm glaze and spread it over the top of the ham. Cook the ham per the instructions on the packaging. Approximately 30 minutes before the ham is ready to come out of the oven, top with the remaining glaze and leave uncovered. Serve warm.

16

Pork Tenderloin with Balsamic Strawberries S U B M I T T E D B Y K AY L A G I B B E N S , H U M A N R E S O U R C E S S P E C I A L I S T

INGREDIENTS

DIRECTIONS

1 3 lb pkg pork tenderloin

Preheat oven to 400° F

½ tsp dried basil

Sprinkle pork with basil, salt & pepper

½ tsp pepper and salt

Wrap bacon around pork, overlapping the ends to secure

8 - 10 slices of bacon (I like to use

Heat 1 Tbsp olive oil and sear pork for 2-3 minutes per side

maple bacon)

Place skillet in oven (if oven proof) or put pork in baking dish in oven for

2 Tbsp olive oil, divided

around 20 min or until internal temp reaches 145° F

Minced garlic

Heat remaining oil in medium saucepan over medium heat. Add garlic

½ cup balsamic vinegar

and saute for 30 seconds. Add balsamic vinegar and increase heat. Bring to boil for 5 minutes. Remove from heat and stir in preserves

⅓ cup strawberry preserves

and strawberries.

1 cup fresh strawberries, diced

Top pork with sauce!

17

Salisbury Steak S U B M I T T E D B Y K AY L A G I B B E N S , H U M A N R E S O U R C E S S P E C I A L I S T

INGREDIENTS

DIRECTIONS

1 lb hamburger mix with

Mix all ingredients together and make into patties. Heat your pan or

chopped onions

electric skillet.

¾ cup crumbled saltines (crumble

Fry in pan or electric skillet until brown on both sides. Drain grease and

in a baggie)

put patties back into the pan. Heat on low.

½ cup chopped celery

Mix together: 1 can golden mushroom soup and ½ can water.

1 can golden mushroom soup

Pour this over the browned patties. Put some under them, too.

salt & pepper to taste

Heat on low & simmer until ready to serve. (You can also simmer for an

1 egg (beaten with a whisk)

hour, if you want, or cook in a crockpot for 4-6 hours.) Serve with mashed potatoes or rice.

18

Lemon and Parmesan Crusted Cod S U B M I T T E D B Y A M B E R H E L M , B A R I S TA / E V E N T P L A N N E R

INGREDIENTS

DIRECTIONS

2-4 8 oz cod fillets

Preheat oven to 350° F.

1 cup Greek yogurt

Generously spray olive oil in a baking dish.

zest of one lemon

Mix all of the ingredients except the cod together and set aside.

1 Tbsp lemon juice

Lightly sprinkle salt on both sides of the cod filets.

¼ cup parmesan

Place fillets evenly in baking dish and spread them an inch apart.

⅓ cup Panko bread crumbs

Generously spoon the yogurt mixture on the top of the cod filets, being

salt and pepper to taste

careful to distribute evenly. If you desire, sprinkle a little more parmesan on top for a more golden crust. Bake the cod fillets for 20-25 minutes, or until they reach an internal temperature of 165° F and the tops are golden brown.

19

Simple Roasted Chicken and Gravy S U B M I T T E D B Y A N D R E A H E W I T T, P R O J E C T M A N A G E R

INGREDIENTS

DIRECTIONS

1 whole chicken (3 lbs)

Preheat the oven to 450° F. Wash and pat dry the chicken and place in

2 tsp salt 1 tsp fresh cracked black pepper

a heavy oven-safe skillet, ideally cast iron. Evenly sprinkle the salt and pepper on and in the chicken and place in the oven for roughly 50-55 minutes. When the time is up, test the thigh for an internal temperature of 165° F or until the juices run clear. Remove the chicken from the skillet to a cutting board and let rest for 20-30 minutes before carving.

G R AV Y I N G R E D I E N T S 2 Tbsp chicken drippings 2 Tbsp flour 2 cups good stock salt and pepper or Lawry’s Seasoning Salt to taste

G R AV Y D I R E C T I O N S After cooking Simple Roasted Chicken, reserve 2 Tbsp of chicken fat/ drippings and add it back to the skillet. Add the flour to the fat and place over a medium heat, stirring for about 2 minutes while the mixture gently bubbles. Be careful to keep the heat low enough to cook the flour mixture but not burn it. Add the stock and increase the heat to a gentle simmer. The gravy should thicken as it cooks. If it gets too thick, thin it with more stock. Add salt and pepper or Lawry’s Seasoning Salt to taste.

20

Sides

Homemade Yeast Rolls S U B M I T T E D BY A L I S O N R E N F R O, P R OJ E C T M A N AG E R

INGREDIENTS

DIRECTIONS

2 pkg yeast

In a large bowl, dissolve together yeast, ½ cup warm water, and 2 tsp

3 eggs, beaten ½ cup + 2 tsp sugar 1 tsp salt ½ cup shortening 1 ½ cup warm water

sugar. Add eggs, 1/2 cup of sugar, salt, shortening, 1 cup of water, and flour. This mixture should be sticky, so watch adding all the flour—in other words, if you don’t use 4 ½ cups of flour, that’s okay. The dough should be somewhat sticky. Cover the bowl with a towel and let it rise until it is double in size. Punch the dough down, cover with a damp towel and refrigerate overnight. Punch down one more time, and make into rolls. Let rise and bake at 350° F for about 15-20 minutes.

4 ½ cups all purpose flour

22

White Winter Cobbler S U B M I T T E D B Y C O D Y B I E B E R LY, S O F T W A R E E N G I N E E R

INGREDIENTS

DIRECTIONS

3 Tbsp butter


1 fennel bulb, diced with core

Heat 2 Tbsp of butter in a large pot. Saute fennel and leeks until soft.

removed

Add remaining vegetables and simmer until vegetables are tender.

2 leeks, white part only, diced 1 lb peeled turnip, diced 1 parsnip, peeled and diced 1 large celery root, peeled and diced 2 large yukon gold potatoes,

Season with salt. Add cream and bring to a low simmer. In a bowl, combine remaining butter and flour. Stir into vegetables, let simmer for about 5 minutes. Prepare topping. Put cooked vegetables into 10x15” glass baking dish. Spoon the topping onto vegetables and spread to cover gaps. Bake in oven for 25 minutes, until the top is browned. Allow to cool before serving.

diced 2 cups vegetable stock ¾ cup cream 1 Tbsp flour salt and pepper to taste

TOPPING DIRECTIONS Combine milk, butter and egg in a bowl. In a separate bowl, mix flour, cheese, baking powder. Add salt and pepper to taste. Stir in milk, butter and egg mixture.

TOPPING INGREDIENTS 1 cup milk 2 Tbsp melted butter 2 eggs 2 cups flour 1 cup parmesan cheese 3 tsp baking powder 23

Magnificent Mini-Storage Mac and Cheese S U B M I T T E D B Y J A N A H A E C H E R L , M A R K E T I N G C O M M U N I C AT I O N S S P E C I A L I S T

INGREDIENTS

DIRECTIONS

12 oz elbow pasta

Bring a large pot of salted water to a boil and preheat your oven

2 Tbsp butter ¼ cup onion, minced ¼ cup flour 2 cups milk 1 cup chicken broth

to 375° F. Cook the pasta and broccoli florets together according to package directions until pasta is al dente. In a large skillet, melt the butter, then add onion and cook over low heat for 2 minutes. Add the flour and cook for one more minute, or until the flour is golden and the mixture is well-combined. Whisk in the milk and broth and raise the heat to medium-high until it comes to a boil, then

4 cups shredded cheddar cheese

cook for 5 more minutes. Season with salt and pepper as needed.

12 oz broccoli florets

Once the mixture is smooth and thick, remove from heat and add cheese

2 Tbsp parmesan cheese ¼ cup seasoned bread crumbs cooking spray salt and pepper to taste

and cooked pasta and broccoli. Stir the cheese, pasta, and broccoli until everything is well-combined. Pour the mixture into a 9x13” or larger baking dish (sprayed with cooking spray) and top with breadcrumbs and parmesan. Spray a small amount of cooking spray on top of the mac and cheese. Bake for 15-20 minutes, then broil a few minutes until the breadcrumbs are golden brown, and voila! Delicious mac and cheese is served. This recipe makes around 8 servings.

24

Cheesy Ham and Potato Casserole S U B M I T T E D B Y K AY L A G I B B E N S , H U M A N R E S O U R C E S S P E C I A L I S T

INGREDIENTS

DIRECTIONS

2 lbs frozen hash browns (thawed

Saute onions in butter

- doesn’t have to be thawed completely) 1 can cream of celery soup 2 cartons sour cream (16 oz total)

Mix with all other ingredients Top with corn flakes Bake at 350° F for 45 minutes

2 cups shredded cheddar cheese ½ cup chopped onion ½ cup butter 1 tsp salt 2 cups crushed corn flakes mixed with ¼ cup melted butter

25

Sweet Potatoes with Black Beans and Rice S U B M I T T E D B Y A M B E R H E L M , B A R I S TA / E V E N T P L A N N E R

INGREDIENTS

DIRECTIONS

2 large sweet potatoes


½ can black beans (about 7.5 oz)

Wash and dry sweet potatoes.

1 cup white rice

Spray a baking tray with pan spray.

¼ cup parmesan cheese

Place sweet potatoes on baking tray and bake until fork tender.

1 ½ tsp southwest seasoning of

While sweet potatoes are baking, drain and rinse the black beans

your choice Olive oil

Heat in a saucepan on low. Make white rice according to package. Once rice is al dente, mix in a Tbsp of olive oil and southwest seasoning

PRO TIP This is a great vegetarian option, but you can add taco beef or shredded chicken to make it an even heartier dish!

of your choice. Place cooked sweet potatoes on serving dishes and cut end to end almost all of the way through. If desired, melt some butter in the inside. Scoop the black beans into the center of the potatoes and then add the rice. Top with parmesan cheese and enjoy!

26

Fully Integrated Potato Casserole S U B M I T T E D B Y J A K E G R I G G S , B U S I N E S S D E V E L O P M E N T R E P R E S E N TAT I V E

INGREDIENTS

DIRECTIONS

5 - 6 large russet taters


flour for sprinkling

Peel skin of taters

2 ½ cups milk

Cut potatoes into 1-inch layers and rinse with water

1 cup of shredded cheese

In a 9x13” casserole dish, arrange the taters slices on the bottom (it is

1 small container of parmesan cheese 4 sticks of butter salt and pepper each layer for taste

okay if the taters overlap). Cover the bottom layer with flour and sprinkle with salt and pepper. Place butter as desired. Cover with cheese mixture as desired. Repeat on each layer until the casserole dish is full. Heat 2 ½ cups of milk until the surface begins to foam Pour hot milk over the tater dish (all of the milk may not be necessary and it may overflow, which is okay). Cover casserole dish with aluminum foil and bake for 30 minutes Take casserole dish out, uncover, and bake an additional 60 minutes

NOTE This serves 4 - 6 people

27

Desserts

Vanilla Cheesecake S U B M I T T E D B Y A L LY S O N B E T Z O L D , C L I E N T L A U N C H S P E C I A L I S T

CRUST INGREDIENTS

DIRECTIONS

1 pkg honey graham crackers


½ cup sugar ½ stick butter

CRUST Line a 10” springform pan with parchment paper.

BASE INGREDIENTS

Crush up graham crackers in blender or food processor with sugar. Mix in

5 boxes cream cheese

butter until moist (resembling wet sand).

5 eggs

Poor crust ingredients in pan and the press down with a glass

1 Tbsp vanilla

or something flat. Put in oven for about 10 minutes while you are assembling base (not exact science).

¼ cup heavy cream (maybe more, maybe less) 1 cup sugar

BASE In stand mixer bowl, put the room temperature cream cheese blocks and then mix on low speed, scraping down the bowl about every minute until

PRO TIPS

creamy.

Make sure all base ingredients

Poor in sugar and mix, again scraping down the bowl often. You want the

are at room temperature. You will

sugar dissolved in the cheese.

have lumps if an ingredient is too cold. Always mix at the lowest speed possible. This ensures no air gets in (air makes cheesecake

Crack the eggs in a liquid measuring cup and add vanilla. Slowly add the eggs to the cream cheese mixture, one at a time. Make sure to scrape the bowl down each time.

crack). Scrape down bowl A LOT

Slowly add the heavy cream until the mixture resembles a glue-like

during the mixing process.

consistency.

29

Vanilla Cheesecake (continued) S U B M I T T E D B Y A L LY S O N B E T Z O L D , C L I E N T L A U N C H S P E C I A L I S T

Get your springform pan with the prebaked crust and poor the base into it. Put springform pan on a sheet pan with high sides and put in center rack of oven (make sure no rack is above the pan). Poor water in the sheet pan (you are making a water bath so the oven gets nice and steamy – this keeps the cheesecake from drying out and cracking). Bake for about 60 minutes. Then check and turn CAREFULLY. Then back for another 30 minutes. Cheesecake will still be jiggly in the center but may have some color around the edges. Carefully take it out of the oven and let it set on the counter for about 3060 minutes before transferring to the fridge. Cool overnight or for several hours (no less than 6 hours).

ADD ONS To make a fruit sauce with frozen fruit and sugar, cook it for about 15 minutes and then cool it down and strain it (if it’s seedy). Then, mix the fruit sauce with about a cup of the base mix. Poor base in and then the fruit mixture. Swirl with a knife. You can make a chocolate (or white chocolate) ganache with chocolate chips and hot heavy cream and mix. Then you can mix into the base or swirl it in.

30

Oreo Cookie Salad SUBMITTED BY ELISSA JAROSZ, DESIGNER

INGREDIENTS

DIRECTIONS

1 pkg Oreo cookies

Mix together in serving bowl. Chill for 2 hours before serving.

1 large container of Cool Whip 2 pkg vanilla pudding 2 cups of milk

31

Bread Pudding with Rum Sauce S U B M I T T E D BY T I M B A N K S , S E N I O R S O F T WA R E E N G I N E E R

INGREDIENTS

BREAD PUDDING DIRECTIONS

4 cups (or 1 loaf) brioche cut into


1-inch pieces 4 Tbsp unsalted butter, melted 1/3 cup golden raisins (or more if you like raisins!) 2 cups sweetened condensed milk

Grease baking dish with butter and add cubes of bread. Melt 4 Tbsp of butter in a small saucepan. Whisk together the melted butter, raisins, condensed milk, sugar, and vanilla extract in a large mixing bowl. Add the eggs and continue whisking together. Pour the mixture over the bread and make sure the bread soaks up all of

2 Tbsp sugar

the liquid. You can even press lightly on the bread to help soak it up.

1 tsp vanilla extract

Sprinkle the cinnamon and pecans over the top. Bake until the custard is

4 large eggs

set (usually about 30 minutes).

1 tsp ground cinnamon 2 Tbsp chopped pecans

RUM SAUCE DIRECTIONS In a large saucepan, combine all the ingredients except for the rum. Cook over medium-low heat whisking constantly until the sauce has slightly

SAUCE INGREDIENTS 8 Tbsp melted butter

thickened. Immediately remove from the heat when sauce coats the back of the spoon. Add the rum and stir. Serve warm over the bread pudding.

3/4 cup heavy cream 1 cup sugar 2 egg yolks, beaten lightly 1/4 cup rum (I prefer spiced rum)

32

Texas Gold Bars S U B M I T T E D B Y L I L L I A N W R I G H T, L O C A L S E O / D I G I TA L M A R K E T I N G

INGREDIENTS

DIRECTIONS

1 box yellow cake mix

Preheat oven to 300° F and spray a 9×13” dish with cooking spray. Mix

3 eggs 8 oz cream cheese, softened 1/2 cup (1 stick) butter, melted 4 cups (1 lb) powdered sugar

cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 minutes. Pour on top of crust. Bake at 300° F for 40-50 minutes until top is golden brown.

33

Drinks

Holiday Vanilla Custard Drink S U B M I T T E D B Y A L LY S O N B E T Z O L D , C L I E N T L A U N C H S P E C I A L I S T

INGREDIENTS

DIRECTIONS

1 quart 2% or whole milk

Into the lower pot of a double boiler, add water. In the upper pot, add

4 eggs 1 cup sugar 1 tsp vanilla

milk. Heat through over medium heat. Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk. Cook on low, stirring constantly until it will coat a spoon. Do not overcook. Add vanilla extract. Strain using a fine mesh strainer, and then chill in refrigerator before serving.

NOTES This can be doubled or tripled easily.

35

The Terrible Tenant S U B M I T T E D B Y PA U L L O S E N S K Y, U I / U X D E S I G N E R

INGREDIENTS

PRO TIP

2 oz tequila

Best downed quickly.

salt lime

36

Candy Cane Martini SUBMITTED BY ELISSA JAROSZ, DESIGNER

INGREDIENTS

DIRECTIONS

2-3 shots of Godiva White

Shake with crushed ice

Chocolate Liqueur 1 shot of Peppermint Schnapps

Dip the martini rim into corn syrup and then into crushed candy canes Pour drink mix into a martini glass

1 shot of vanilla vodka

37

Holiday Cape Cod S U B M I T T E D BY DA N M I L L E R , C E O

INGREDIENTS

DIRECTIONS

2 oz Tito’s vodka

Mix together. Enjoy with friends.

2 oz cranberry juice Splash of soda Splash of lime

38

Merry Moscow Mules S U B M I T T E D B Y J A N A H A E C H E R L , M A R K E T I N G C O M M U N I C AT I O N S S P E C I A L I S T

INGREDIENTS

DIRECTIONS

1 lime, squeezed

Squeeze lime into a copper Moscow mule mug. Add a couple of ice

1 shot vodka

cubes, then pour in the vodka and fill the rest of the mug with ice-cold ginger beer. Stir & serve!

6 oz Bundaberg ginger beer

39

Coconut Mojito SUBMITTED BY MEGAN KANNARD, DIRECTOR OF MARKETING

INGREDIENTS

DIRECTIONS

½ lime, cut into wedges

Fill drinking glass halfway with ice.

4-5 mint leaves

In a separate cup, muddle lime, mint, and simple syrup. Then pour

½ oz simple syrup* 2 oz white rum 1 oz sparkling water 2 Tbsp cream of coconut (Coco

muddled mixture into the drinking glass on top of the ice. Add rum, cream of coconut, and sparkling water. Stir well. Fill the rest of the drinking glass with ice. Garnish with a mint leaf or lime slice and a cranberry or two.

Real brand recommended) handful of cranberries

NOTE

ice

To make your own simple syrup, boil 1 part water and 1 part sugar until

muddler

fully dissolved.

40

Perfect G & T SUBMITTED BY JESSICA MCFALL, CONTENT SPECIALIST

INGREDIENTS

DIRECTIONS

2 oz botanical gin (Uncle Val’s,

Pour gin, tonic concentrate, and lime juice over ice. Stir briefly.

Hendrick’s, or Nolet’s are strongly suggested) ½ oz Tomr’s tonic concentrate (or other artisanal tonic syrup

Alternatively, shake in a cocktail shaker with ice and pour into a separate glass over ice. Add seltzer water and stir again.

containing quinine)

Add a splash of elderflower liqueur.

4 oz seltzer water

Add optional garnish.

A splash of elderflower liqueur

Drink & enjoy!

(St. Germain or other) Juice from ½ a lime Fresh mint leaves or cucumber slices as garnish (optional)

41

Index AAA+ Breakfast Bake ........................................................................................................................................................................ 6 Bacon ..................................................................................................................................................................................................... 5 Bacon Wrapped Dates ..................................................................................................................................................................... 13 Bread Pudding with Rum Sauce .................................................................................................................................................. 32 Candy Cane Martini ......................................................................................................................................................................... 37 Cheesy Ham and Potato Casserole ............................................................................................................................................ 25 Chocolate Chip Banana Bread ........................................................................................................................................................ 7 Coconut Mojito ................................................................................................................................................................................. 40 Firecrackers ....................................................................................................................................................................................... 10 Fully Integrated Potato Casserole ............................................................................................................................................... 27 Ham Glaze .......................................................................................................................................................................................... 16 Holiday Cape Cod ........................................................................................................................................................................... 38 Holiday Vanilla Custard Drink ....................................................................................................................................................... 35 Homemade Guacamole ................................................................................................................................................................... 11 Homemade Yeast Rolls .................................................................................................................................................................. 22 Lemon and Parmesan Crusted Cod ............................................................................................................................................. 19 Magnificent Mini-Storage Mac and Cheese .............................................................................................................................. 24 Maryland Style Crab Cakes ............................................................................................................................................................. 9 Merry Moscow Mules ...................................................................................................................................................................... 39 Oreo Cookie Salad ........................................................................................................................................................................... 31 Perfect G & T ...................................................................................................................................................................................... 41 Pork Tenderloin with Balsamic Strawberries ............................................................................................................................. 17 Salisbury Steak .................................................................................................................................................................................. 18 Simple Roasted Chicken and Gravy ........................................................................................................................................... 20 Smoked Trout Dip ............................................................................................................................................................................. 12 Spinach and Artichoke Dip ............................................................................................................................................................. 14 Sweet Potatoes with Black Beans and Rice ............................................................................................................................. 26 Texas Gold Bars ................................................................................................................................................................................ 33 The Terrible Tenant .......................................................................................................................................................................... 36 Vanilla Cheesecake ......................................................................................................................................................................... 29 White Winter Cobbler ..................................................................................................................................................................... 23

Self Storage Technology by storEDGE storEDGE® is a technology company backed by a team of dreamers, visionaries, perfectionists, and inventors who believe technology can always be better. Created specifically for the self storage industry, storEDGE is designed to level the playing field for independent business owners and bring in the highest ROI for facilities large and small. We are proud to make innovative software that runs your business, modern websites that hook new tenants, online rental centers that allow customers to serve themselves 24/7, and integrative services to make daily work easier.

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About the Author

storEDGE online storage management software allows you to easily manage and grow your self storage business. Convert your leads to tenants, manage customer relationships, bill and collect rent, and increase your profits — all from one beautiful interface. With 100% cloud based technology, all of your facility information is stored securely and accessible from any device, anywhere in the world, eliminating the need to download, install, and maintain software.

Jana is a marketing content writer at storEDGE living in Kansas City. A graduate of South Dakota State University with a master’s in mass communication, Jana enjoys bringing technology, web marketing, and industry news to self storage owners and managers.

Marketing Websites storEDGE self storage website design services are tailored to your brand to get you results. We use our experience in search

About the Designer

engine optimization to craft your responsive website intelligently with high-performing unique content. Plus, we provide all the tools you need to turn the leads you gain into customers. Just visit your website’s dashboard where all of your crucial facility

Natasha is a designer at storEDGE

data is ready to be analyzed at any time.

specializing in graphic and web design. She is a graduate of Kansas State University with a degree in graphic design. When she’s not

Rental Center™

designing, Natasha likes to explore Kansas

The storEDGE Rental Center™ is a convenient

fiancé, Kevin, and cat, Albert.

online interface where your tenants can serve themselves. Tenants can view your storage unit sizes, choose their perfect space, and complete the entire move-in process in mere minutes, all from any device with an internet connection. Whether you provide a self-serve station at your facility or add a link to your website, your customers will love how easy it is to rent with you online, 24 hours a day, seven days a week.

City, cheer on the Royals, and relax with her