C o o k i n g U p

Co n t e n t With

25 RECIPES + STORYTELLING FROM THE KITCHEN

B y 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
BREAKFAST

Breakfast Strata-gy
INGREDIENTS INSTRUCTIONS
 6 eggs 1) Brown sausage (or cook bacon).
 2 cups milk Then drain grease.
 1 teaspoon salt 2) Tear bread into pieces.
 1 teaspoon dry mustard 3) Mix all ingredients together.
(may substitute 1 tablespoon 4) Pour into 13x9 baking dish; bake
yellow mustard) for 45 minutes at 350 degrees F.
 1 cup shredded cheddar cheese
 6 slices bread KRISSY’S TIP:
 1 pound Italian sausage roll To save time, mix ingredients, cover,
(such as Jimmy Dean) and refrigerate overnight. Bake the
(can also be made with 1 pound following morning.
Cooked by bacon or with chopped peppers
KRISSY and onion)

LESKOVEC
BREAKFAST

Breakfast Hash-tag
INGREDIENTS 2) Add the onion and pepper, and cook,
 3 tablespoons olive oil, divided stirring occasionally, until soft, about
 1 medium yellow onion, chopped 5 minutes.
 1 medium red bell pepper, cored, 3) Add the sweet potatoes, paprika,
seeded, and cut into 1/4-inch pieces coriander, pepper, and 1 teaspoon
 1-1/2 pounds sweet potatoes, cut into of the salt. Cook, stirring occasionally,
1/4-inch pieces until almost tender but there’s still
 2 teaspoons smoked paprika slight resistance when pierced with a
 1 teaspoon ground coriander fork, about 8 minutes.
 1-1/4 teaspoons kosher salt, divided 4) Add the broccoli, lemon zest, and
 1/4 teaspoon freshly ground black remaining 1 tablespoon oil.
pepper 5) Stir to combine.
 1 small crown broccoli, chopped into
small florets (about 3 cups) Press down into the veggies to make 4
 Finely grated zest from 1 medium lemon shallow divots for the eggs. Crack one of the
 4 large eggs eggs one at a time into a ramekin without
 2 scallions, green parts only, thinly breaking the yolk, and pour into each of the
sliced divots. Season eggs with remaining salt.
Cooked by
CATHY INSTRUCTIONS
1) Heat 2 tablespoons of the oil in a
Cover the skillet and cook for 7 to 8 minutes
for runny yolks, or 10 to 11 minutes for firm

McPHILLIPS 10-inch or larger cast iron skillet until yolks. Top with scallions and serve warm.
shimmering.
BREAKFAST

ContentTECH Stack of
Peanut Butter Pancakes
INGREDIENTS 2) Add the flour mixture into the wet
 3/4 cup buttermilk ingredients and stir to combine.
 1 cup all-purpose flour (Tip: Some lumps are ok! Lumpy
 2 tablespoon sugar batter = fluffy pancakes.)
 1 teaspoons baking powder 3) Heat a pan over medium heat and
 1/2 teaspoon baking soda apply butter to grease. Pour batter in
 1/2 teaspoon salt 1/4 cupfulls to create the pancakes.
 1 egg 4) Flip after the tops of the pancakes are
 2 tablespoons peanut butter, melted covered in bubbles, and cook until
 Butter golden brown.
 Chocolate chips and extra peanut 5) Pile them high on a plate and
butter to serve generously decorate with additional
peanut butter and chocolate chips.
INSTRUCTIONS
1) Combine flour, sugar, salt, baking 4 SERVINGS
powder, and baking soda into a mixing
Cooked by bowl. Slowly whisk in the egg, peanut STEPHANIE’S NOTE:

STEPHANIE butter, and milk. Maple syrup -- oh yes, you can cover them
in maple syrup!

STAHL
BREAKFAST

Sound-Bite Sized Banana Muffins

INGREDIENTS
 1-1/2 cups whole wheat pastry flour
(or white whole wheat flour)
 1 teaspoon baking soda
 1/4 teaspoon salt
 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.
Cooked by 2) Spray 12 cup muffin tin with nonstick
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.

AMANDA cooking spray.

3) In a medium bowl, whisk together flour,
SERVES 12

SUBLER
baking soda and salt.
Appetizers
APPETIZERS
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
Cooked by all the way through the bread.
LISA
DOUGHERTY
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.
APPETIZERS

Taco B-ROLLups
INGREDIENTS 3) Take pizza dough out of its package and
 1/2 pound ground beef unroll it onto a flat surface. Slightly
 1 can Pillsbury refrigerated classic roll or press the pizza dough out into a
pizza crust rectangle.
 2 tablespoons taco seasoning mix 4) Add the taco meat evenly on top of the
 3 tablespoons water pizza dough. Sprinkle the cheese evenly
 1 cup shredded Mexican blend cheese on top.
 Optional toppings: lettuce, tomato, 5) Starting with the long edge of the pizza
sour cream, onion, and guacamole dough, roll dough tightly up into a roll.
Using a serrated knife, make about
INSTRUCTIONS 1-inch slices along the roll, making
1) Preheat oven to 400 degrees F and about 18 rolls.
lightly spray a baking sheet with 6) Place rolls on prepared baking sheet.
cooking spray.
Cooked by 2) In a medium skillet, cook and brown
Bake for 10-12 minutes or until tops are

AMANDA
golden brown.
beef until no longer pink. Drain. Add 7) Serve immediately and top with desired
taco seasoning and water and cook

SUBLER
toppings.
for 2-3 minutes. Set aside and cool
slightly before using.
APPETIZERS

T EXT-as Caviar
INGREDIENTS INSTRUCTIONS
 1 (11 ounce) can white 1) In a large bowl, mix ingredients
shoepeg corn, drained together.
 1 (15 ounce) can large black 2) Cover and chill.
eyed peas, drained
 1 (6 ounce) can chopped ANGELA’S TIP:
black olives, drained (if needed) Serve with lime chips!
 1 (10 ounce) can Original RO-TEL
Tomatoes with Chilis
 1 bunch green onions, chopped
 2 tablespoons chopped fresh
cilantro
Cooked by  8 ounces Kraft Zesty Italian
ANGELA dressing

VANNUCCI
Soups
SOUPS

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
 1 to 1-1/2 cup fresh spinach, torn into pieces
 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
Cooked by
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

KIM
INSTRUCTIONS and place in a container. Put the chicken in a slow
1) On medium heat, melt butter in a soup cooker (you can even use bone in breast/thigh
pot. Add in garlic and sauté. chicken). I remove the skin before putting in the slow

BORDEN
cooker and remove/debone and add the chicken in
when I add the veggies including any juices from the
chicken in the slow cooker.

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!
SOUPS

Slow Cooker Down-Loaded

Potato Soup
INGREDIENTS 3) Cook 6 hours on low.
 1 medium onion 4) Use potato ricer/masher to break
 1 (32 ounce) bag frozen hash browns up some of the potatoes to thicken
 1 (32 ounce) carton chicken stock the soup.
 1 (16 ounce) bag shredded 5) Stir in shredded cheese and heavy
cheddar cheese cream.
 8 ounces heavy cream carton 6) Cook another 15-30 minutes.
7) Garnish with your favorite potato
 Bacon bits, sour cream, and chives
toppings like bacon bits, chives
for garnish
and sour cream.
INSTRUCTIONS
1) Chop onion.
Cooked by 2) Place chopped onion and frozen

LAURA hash browns in slow cooker. Pour

carton of chicken stock over. Salt

KOZAK and pepper lightly.

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!
SOUPS

Instant Pot
Data Mine-strone Soup
INGREDIENTS INSTRUCTIONS
 1 tablespoon olive oil 1 Using the sauté setting of an Instant
 1 onion, diced Pot, saute onion and garlic in the oil
 4-6 garlic cloves, roughly chopped while you chop the rest of the veggies,
 1 large fennel bulb, cored, diced thinly adding them as you go.
(or subtitute 2 cups chopped celery) 2) Add the fennel, carrots, beans, diced
 2 cups chopped carrots (1/2-inch thick) tomatoes, water or stock, salt, chili
 2 cans beans (kidney, white beans, pepper, and Italian seasoning. Stir in
cannellini beans), rinsed and drained the potatoes and optional lacinato kale
(if using chickpeas, rinse and drain 3 cups) and set the pressure cooker to high for
 1 (14 ounce) can diced or crushed 10 minutes.
tomatoes (or 1-1/2 cups fresh diced 3) Once the ten minutes are up, release
tomato with their juices) Diced, fire the pressure manually (throw a kitchen
roasted tomatoes are a tasty option too. towel over the pressure release valve to
 4 cups veggie or chicken stock help mitigate the steam).
 2 cups water 4) Serve in bowls with Gremolata, crusty
Cooked by  2 pounds quartered redskin potatoes bread and grated pecorino if you like.

CATHY
 2 teaspoons kosher salt
 1/2 -1 teaspoon chili flakes
 1 teaspoon italian seasoning

McPHILLIPS  A couple handfuls chopped lacinato

kale (optional)

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.
SOUPS

Know Your Audience Noodle Soup

INGREDIENTS
 2 pounds Chuck roast or stew meat (You can 30 minutes.
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 flakes.
brown bits) with water. (Remember, there
aren’t any real measurements here. I just
Cooked by filled up my pot a little more than half way.)
5) Cook until the veggies are soft, about
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 over the meat/veggies just
before serving.
9) Serve with parmesan cheese and red pepper
KIM’S NOTE:
I know the noodles get really fat when leftover. I

KIM 3) Bring it to a boil, then turn down to a simmer thought about cooking the pasta separately and
and let it cook (partly covered) for an hour or just adding it to the soup. But I didn’t, and I’m

MOUTSOS
more. Skim the foam from the top a few times glad I didn’t. The starch thickens the broth and
while it’s cooking. I keep a lid partly on the makes it kind of silky. Plus, the pasta tastes so
pot at this stage. much better. You can always fish the macaroni
4) After about an hour or so add the onion, out and store them separately from the broth if
celery, carrots, and crushed tomatoes. you have leftovers.
Salt and pepper to taste.

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.
Side Dishes
SIDE DISHES

Baked PineAPPle
INGREDIENTS INSTRUCTIONS
 6 eggs 1) Grease 9 x 13 pan.
 1/2 cup margarine or butter, 2) Beat eggs well. Add flour and
melted sugar. Mix well. Stir in pineapple.
 4 tablespoons flour 3) Pour mixture into pan. Drizzle
 2 cans (20-ounces each) crushed with butter. Sprinkle with
pineapple, drained graham cracker crumbs.
 1 cup sugar 4) Bake at 350 degrees F for 45 to
 Graham cracker crumbs 60 minutes.
Serves 10 to 12

Cooked by
ANN 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

GYNN 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.
SIDE DISHES

Cauliflower
Bread-Crumb Pudding
INGREDIENTS Make the sauce while the cauliflower is roasting
 1 loaf of Italian bread 1) Melt butter on low heat in a pot.
 1 head of cauliflower 2) Add 3 cloves of chopped garlic to the
 Olive oil butter. Let sit for 2-3 minutes.
 Salt 3) Add flour and stir to create a rue. Stir for
 Pepper about 1 minute. Add milk and cream and
increase heat to medium.
SAUCE INGREDIENTS 4) Add salt and continue stirring until
 1 stick of butter ingredients are the same heat.
 3 cloves garlic 5) Add Velveeta slowly in cubes and stir
 2 tablespoons flour constantly until it is melted. Repeat until
 2 pints heavy cream all the cheese is added and the sauce is
 1 pint 2% milk thick and creamy.
 1 teaspoon salt
 1/2 block of Velveeta cheese Assemble and finish
 2 cup shredded mac & cheese blend cheese 1) Mix the bread and cauliflower in a
 1 cup Panko bread crumbs casserole pan.
2) Spoon the cheese sauce over the bread
INSTRUCTIONS and cauliflower mixture until it is covered
To make the base completely (about half the sauce).
Cooked by 1) Preheat oven to 400 degrees F. 3) Let the bread pudding cool in the

ANGELINA 2) Break up cauliflower into florets and cover

in olive oil, salt and pepper on baking
sheet. Roast in oven until golden brown,
refrigerator before baking - up to 5 hours.
4) Once completely cool and the liquid is
absorbed by the bread, add the rest of the

KAMINSKI about 25-35 minutes.

3) Cut the bread into 1 inch squares while
cauliflower is roasting.
cheese sauce.
5) Bake for 35 minutes at 375 degrees F.
6) Add Panko bread crumbs for the last 5
minutes of baking time.
SIDE DISHES

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

JOHN up bacon and set aside.

8)
evenly distributed.
Add both pots to a crock pot and take

HANSON to your family.

SIDE DISHES

Garlic Amplifries
INGREDIENTS 4) Coat the potatoes in the garlic-oil, and
 3 large potatoes (about 10 oz each) place on a baking sheet. Bake for about
 3 minced cloves of garlic 40 minutes, or until you have reached
 2 tablespoons olive oil desired crispness.
 1/2 teaspoon salt 5) Remove the fries from the oven and
 Parmesan cheese, to amplify even more toss in Parmesan cheese (optional,
but highly recommended).
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
Cooked by already own a garlic-infused oil.)

STEPHANIE 3) Chop the potatoes into matchsticks,

about 1/4 inch wide.

STAHL
Entrees
ENTREES

Drew's DAM Good Smoked Ribs

INGREDIENTS To make maple BBQ glaze
 2 or more racks of baby back ribs, 1) Combine ingredients in a Pyrex measuring cup.
membrane removed Set aside.
 Real maple syrup, approximately 1 cup for every 2
racks of ribs To cook
 BBQ Rub, store bought (or make-your-own with 1) Set up charcoal grill or smoker and get
the recipe below), approximately 4-6 tablespoons temperature to 275 degrees F. You will want the
for every 2 racks of ribs ribs to cook on INDIRECT heat (so not directly
over the coals). You may need to add a few coals
RUB INGREDIENTS to maintain 275 degrees F throughout the cook.
 1/2 cup brown sugar Your target temperature for the ribs is 160 degrees F.
 1/2 cup paprika 2) Place racks of ribs in the rib rack on the grill,
 1 tablespoon ground black pepper INDIRECT heat and cover for approximately 2–3
 1 tablespoon salt hours. The meat should begin to pull away from
 1 tablespoon chili powder the bone 1/4 -1/2 inch.
 1 tablespoon garlic powder 3) Take ribs off heat and brush maple BBQ glaze on
 1 tablespoon onion powder all sides.
 1 teaspoon cayenne pepper 4) Place back in the rib racks on heat for another 30
minutes, allowing glaze to caramelize.
MAPLE BBQ GLAZE INGREDIENTS 5) Remove from heat, lay ribs bone side up, and
 4 ounces of maple syrup slice between the bones using a very sharp knife
 2 tablespoons of rub and serve.

Cooked by INSTRUCTIONS
To make the rub
DREW’S TIP #1:
Once you’ve spread the seasoning rub, let the ribs sit

DREW
1) Combine dry ingredients in bowl and store in overnight in the refrigerator in a lidded container.
ziplock bag. Can double or triple recipe, this will
keep. DREW’S TIP #2:

JAMES
He uses a ThermoWorks Thermometer to check
To prepare internal grill temperature and a Thermapen to check
1) Coat ribs with maple syrup on all sides. Use silicon temperature of the meat.
brush.
2) Coat ribs generously with rub on all sides. Let ribs DREW’S TIP #3:
sit a few minutes before flipping and re-applying If you really get into BBQ, get a Pit Barrel Cooker.
rub, allowing moisture to be absorbed. He swears by it and a Weber Kettle for all his grilling
adventures!
ENTREES
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
 1-1/2 cups mild cheddar cheese, shredded
 1-1/2 cups Monterey Jack cheese, shredded
 3 tablespoons unsalted butter
INSTRUCTIONS
1) Bring water, 1 cup evaporated milk,
Cooked by macaroni, and 1/2 teaspoon salt to
MONINA
vigorous simmer in 12-inch cast-iron
skillet over medium-high heat.
WAGNER
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.
SIDE DISHES

Demand GENoa Salami

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

STEPHANIE attain maximum coverage), and

two pieces of Genoa salami.
while reading a CMWorld blog post.
Serves 2
STAHL
Desserts
D E SS E RTS

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. 3 minutes to cool slightly.
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
Cooked by into the bottom and up sides of pie
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) 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.

DAVE
plate; set aside.

ANTHONY
ENTREES

Out of this #CMWorld

Vanilla Glazed Donuts

DONUT INGREDIENTS 4) Roll dough on a floured surface to about
 2 cups all-purpose flour 1/2 inch thick. Use donut cutter or two round
 1/2 teaspoon baking soda cookie cutters (one larger than the other)
 1/2 teaspoon salt to cut out the donut shapes. Let stand for
 3/4 cup milk about 10 minutes; heat the oil in a large
 2 tablespoons vinegar deep skillet.
 1 teaspoon vanilla 5) When oil is hot, gently pan fry three donuts
 1/2 cup sugar at a time, flipping once until golden brown.
 2 tablespoons softened butter Transfer to paper towels to drain. Prepare
 Vegetable oil the glaze while donuts are cooling.

GLAZE INGREDIENTS To make the glaze

 1/2 cup powdered sugar 1) Whisk powdered sugar and vanilla. Add
 1/2 teaspoon vanilla 1 tablespoon milk and continue to whisk.
 1 to 2 tablespoons milk Keep adding small drops of milk until
 Orange, blue, and yellow sprinkles desired consistency.

INSTRUCTIONS While donuts are still warm, dip each one face
To make the donuts down into glaze. Gently shake off any excess dip
1) Add vinegar to milk and let sit while as you transfer each donut to a wire cooling rack.
Cooked by preparing remaining ingredients. Immediately after dipping, sprinkle with orange,

LISA
2) Combine flour, baking soda, and salt in blue, and yellow sprinkles.
another bowl and set aside.
3) Whisk butter and sugar until fluffy. Slowly Makes 6 donuts

MURTON add in flour, alternating with milk. The

mixture will be similar to biscuit dough.

BEETS
D E SS E RTS

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

WAGNER
D E SS E RTS
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
 1/2 teaspoon salt
 1/2 teaspoon baking soda
 3/4 cup M&Ms
 2 cups semisweet chocolate chips
 1/2 cup chopped pecans
Cooked by
MONINA
WAGNER
INSTRUCTIONS
1) Preheat oven to 375 degrees F.
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.
Cocktails
COCKTAILS

ROIced Hibiscus
Cocktail
INGREDIENTS
 1 cup fresh mint leaves, plus  8 ounces silver tequila
more for garnish  Splashes of cold water (just a
 1/4 cup freshly squeezed little bit to soften)
lime juice  1 lime, sliced into thin wheels
 1/4 cup Hibiscus Tea (or simply
use a little bit of Hibiscus extract)

This is a wonderful warm weather cocktail that makes a long week of

Cooked by focusing on ROI worth it. Refreshing, cooling – and just enough tequila to

ROBERT
make you forget about those conversion rates for a while.

ROSE
COCKTAILS

High Engagement Rate

Highball
INGREDIENTS  For a sweeter cocktail,
 1 part Tennessee Whiskey you can substitute the
 3 parts Club Soda Club Soda with Ginger Ale
 1 Dash Bitters
 Lemon wedge garnish

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
Cooked by flavor, but the ease of preparation. This cocktail is perfect for all types, from
JK those who normally don’t drink whiskey to those who prefer whiskey
as their spirit of choice.
KALINOWSKI
When All
Else Fails...
WHEN ALL ELSE FAILS

Jodi's APPetizing Alternative

to Creating a Kitchen Disaster
INSTRUCTIONS
1) Open Grubhub/Postmates/ 4) Add vegetarian-friendly meal
Caviar app. selection to cart.
2) Type in delivery address. 5) Check out.
3) Choose restaurant with 6) Wait for delivery person to
quickest estimated delivery time. arrive with dinner.

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
Cooked by then we realized you need to defrost the pie dough for 24 hours before it’s

JODI
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:

HARRIS ‘Jodi’s APPetizing Alternative to Creating a Kitchen Disaster’

Searching for the right ingredients to serve audiences content they’ll crave?
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