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Holiday recipes fromthe team

ThestorEDGEHoliday

Cookbook

Table of Contents

I N D E X

D R I N K SD E S S E R T SS I D E S

M A I N C O U R S E SA P P E T I Z E R SB R E A K FA S T

I N T R O D U C T I O N

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

5

I N G R E D I E N T S

Bacon

BaconS U B M I T T E D BY C O DY B I E B E R LY, S O F T WA R E E N G I N E E R

D I R E C T I O N S

Cook it.

Eat it.

6


6 frozen dinner yeast rolls

(recommended Sister Schubert’s)

6 large eggs, beaten

2 1/2 cups half and half

1 tsp salt

1/2 tsp freshly ground

black pepper

2 tsp vegetable oil

1 small onion, chopped

8 oz fresh spinach

1 lb sausage, cooked, drained,

and crumbed

1 1/2 cups shredded white or

yellow cheddar cheese

1/4 cup grated parmesan cheese

AAA+ Breakfast BakeS U B M I T T E D BY M E G A N K A N N A R D, D I R E C TO R O F M A R K E T I N G

D I R E C T I O N S

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

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

tender. Add spinach then toss until wilted.

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

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

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

board. Chop coarsely.

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

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.

7


2 cups all-purpose flour

½ tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup white sugar

1 egg

4 Tbsp milk

½ cup unsalted butter room

temperature

3-4 ripe mashed bananas

1 cup chocolate chips (semi-sweet

recommended)

Chocolate Chip Banana BreadS U B M I T T E D BY 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

D I R E C T I O N S

Preheat your oven to 350° F.

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

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).

N OT E S

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

Appetizers

9


1 large egg

2 1/2 Tbsp mayonnaise

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)

2 Tbsp fresh parsley, finely

chopped

1 pound lump crab meat

1/2 cup panko bread crumbs

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

D I R E C T I O N S

Line a baking sheet with aluminum foil.

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

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,

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

they can easily fall apart. Serve immediately.

10


1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

4 Tbsp ranch dressing mix

3 Tbsp red pepper flakes

16 oz pkg of saltine crackers

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

D I R E C T I O N S

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

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.

11


2 large ripe avocados

¼ red onion

½ tomato (Roma recommended)

1 jalapeno

cilantro (to taste)

lime juice (to taste)

salt (to taste)

P R O T I P

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.

Homemade GuacamoleS U B M I T T E D BY 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

D I R E C T I O N S

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

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.

12


1 boneless smoked trout

(about 8 oz)

½ cup cream cheese, softened

½ cup sour cream

1 Tbsp prepared horseradish

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)

Smoked Trout DipS U B M I T T E D BY B E T H D O N N E L LY, D I R E C TO R O F P R O D U C T M A N AG E M E N T

D I R E C T I O N S

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

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

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.

13


15 dates, pitted

5 slices of bacon

Bacon Wrapped DatesS U B M I T T E D BY R YA N T R OX L E R , S E N I O R D E V E LO P E R

D I R E C T I O N S

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

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.

14


1/2 cup mayo

1/2 cup sour cream

1 pkg frozen chopped spinach

2 cans chopped artichokes

1 cup parmesan cheese

1 1/2 cups pepper jack cheese

1/3 cup chopped jalapenos

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

D I R E C T I O N S

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

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.

Main courses

16


½ cup brown sugar

½ cup honey

½ cup orange juice

5-8 lbs precooked, spiral-cut ham

Ham GlazeS U B M I T T E D BY B E T H D O N N E L LY, D I R E C TO R O F P R O D U C T M A N AG E M E N T

D I R E C T I O N S

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

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.

17


1 3 lb pkg pork tenderloin

½ tsp dried basil

½ tsp pepper and salt

8 - 10 slices of bacon (I like to use

maple bacon)

2 Tbsp olive oil, divided

Minced garlic

½ cup balsamic vinegar

⅓ cup strawberry preserves

1 cup fresh strawberries, diced

Pork Tenderloin with Balsamic StrawberriesS U B M I T T E D BY 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

D I R E C T I O N S

Preheat oven to 400° F

Sprinkle pork with basil, salt & pepper

Wrap bacon around pork, overlapping the ends to secure

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

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

around 20 min or until internal temp reaches 145° F

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

and saute for 30 seconds. Add balsamic vinegar and increase heat.

Bring to boil for 5 minutes. Remove from heat and stir in preserves

and strawberries.

Top pork with sauce!

18


1 lb hamburger mix with

chopped onions

¾ cup crumbled saltines (crumble

in a baggie)

½ cup chopped celery

1 can golden mushroom soup

salt & pepper to taste

1 egg (beaten with a whisk)

Salisbury SteakS U B M I T T E D BY 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

D I R E C T I O N S

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

electric skillet.

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

put patties back into the pan. Heat on low.

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

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

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

hour, if you want, or cook in a crockpot for 4-6 hours.)

Serve with mashed potatoes or rice.

19


2-4 8 oz cod fillets

1 cup Greek yogurt

zest of one lemon

1 Tbsp lemon juice

¼ cup parmesan

⅓ cup Panko bread crumbs

salt and pepper to taste

Lemon and Parmesan Crusted CodS U B M I T T E D BY 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

D I R E C T I O N S

Preheat oven to 350° F.

Generously spray olive oil in a baking dish.

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

Lightly sprinkle salt on both sides of the cod filets.

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

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

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.

20


1 whole chicken (3 lbs)

2 tsp salt

1 tsp fresh cracked black pepper

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

Simple Roasted Chicken and GravyS U B M I T T E D BY A N D R E A H E W I T T, P R O J E C T M A N AG E R

D I R E C T I O N S

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

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 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.

22


2 pkg yeast

3 eggs, beaten

½ cup + 2 tsp sugar

1 tsp salt

½ cup shortening

1 ½ cup warm water

4 ½ cups all purpose flour

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

D I R E C T I O N S

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

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.

23


3 Tbsp butter

1 fennel bulb, diced with core

removed

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,

diced

2 cups vegetable stock

¾ cup cream

1 Tbsp flour


TO P P I N G I N G R E D I E N T S

1 cup milk

2 Tbsp melted butter

2 eggs

2 cups flour

1 cup parmesan cheese

3 tsp baking powder

White Winter CobblerS U B M I T T E D BY C O DY B I E B E R LY, S O F T WA R E E N G I N E E R

D I R E C T I O N S


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

Add remaining vegetables and simmer until vegetables are tender.

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.

TO P P I N G D I R E C T I O N S

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.

24


12 oz elbow pasta

2 Tbsp butter

¼ cup onion, minced

¼ cup flour

2 cups milk

1 cup chicken broth

4 cups shredded cheddar cheese

12 oz broccoli florets

2 Tbsp parmesan cheese

¼ cup seasoned bread crumbs

cooking spray


Magnificent Mini-Storage Mac and CheeseS U B M I T T E D BY JA 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

D I R E C T I O N S

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

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

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

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

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.

25


2 lbs frozen hash browns (thawed

- doesn’t have to be thawed

completely)

1 can cream of celery soup

2 cartons sour cream (16 oz total)

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

Cheesy Ham and Potato CasseroleS U B M I T T E D BY 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

D I R E C T I O N S

Saute onions in butter

Mix with all other ingredients

Top with corn flakes

Bake at 350° F for 45 minutes

26


2 large sweet potatoes

½ can black beans (about 7.5 oz)

1 cup white rice

¼ cup parmesan cheese

1 ½ tsp southwest seasoning of

your choice

Olive oil

P R O T I P

This is a great vegetarian option,

but you can add taco beef or

shredded chicken to make it an

even heartier dish!

Sweet Potatoes with Black Beans and RiceS U B M I T T E D BY 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

D I R E C T I O N S


Wash and dry sweet potatoes.

Spray a baking tray with pan spray.

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

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

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

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!

27


5 - 6 large russet taters

flour for sprinkling

2 ½ cups milk

1 cup of shredded cheese

1 small container of parmesan

cheese

4 sticks of butter

salt and pepper each layer

for taste

Fully Integrated Potato CasseroleS U B M I T T E D BY JA K E G R I G G S , B U S I N E S S D E V E LO P M E N T R E P R E S E N TAT I V E

D I R E C T I O N S


Peel skin of taters

Cut potatoes into 1-inch layers and rinse with water

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

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

N OT E

This serves 4 - 6 people

Desserts

29

C R U S T I N G R E D I E N T S

1 pkg honey graham crackers

½ cup sugar

½ stick butter

B A S E I N G R E D I E N T S

5 boxes cream cheese

5 eggs

1 Tbsp vanilla

¼ cup heavy cream (maybe more,

maybe less)

1 cup sugar

P R O T I P S

Make sure all base ingredients

are at room temperature. You will

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). Scrape down bowl A LOT

during the mixing process.

Vanilla CheesecakeS U B M I T T E D BY A L LY S O N B E T Z O L D, C L I E N T L AU N C H S P E C I A L I S T

D I R E C T I O N S


C R U S T

Line a 10” springform pan with parchment paper.

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

butter until moist (resembling wet sand).

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

or something flat. Put in oven for about 10 minutes while you are

assembling base (not exact science).

B A S E

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

creamy.

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

sugar dissolved in the cheese.

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.

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

consistency.

30

Vanilla Cheesecake (continued)

S U B M I T T E D BY A L LY S O N B E T Z O L D, C L I E N T L AU 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 30-

60 minutes before transferring to the fridge. Cool overnight or for several

hours (no less than 6 hours).

A D D O N S

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.

31


1 pkg Oreo cookies

1 large container of Cool Whip

2 pkg vanilla pudding

2 cups of milk

Oreo Cookie SaladS U B M I T T E D BY E L I S S A JA R O S Z , D E S I G N E R

D I R E C T I O N S

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

32


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

2 Tbsp sugar

1 tsp vanilla extract

4 large eggs

1 tsp ground cinnamon

2 Tbsp chopped pecans

S AU C E I N G R E D I E N T S

8 Tbsp melted butter

3/4 cup heavy cream

1 cup sugar

2 egg yolks, beaten lightly

1/4 cup rum (I prefer spiced rum)

Bread Pudding with Rum SauceS 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

B R E A D P U D D I N G D I R E C T I O N S


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

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

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

set (usually about 30 minutes).

R U M S AU C E D I R E C T I O N S

In a large saucepan, combine all the ingredients except for the rum. Cook

over medium-low heat whisking constantly until the sauce has slightly

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.

33


1 box yellow cake mix

3 eggs

8 oz cream cheese, softened

1/2 cup (1 stick) butter, melted

4 cups (1 lb) powdered sugar

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

D I R E C T I O N S

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

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.

Drinks

35


1 quart 2% or whole milk

4 eggs

1 cup sugar

1 tsp vanilla

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

D I R E C T I O N S

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

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.

N OT E S

This can be doubled or tripled easily.

36


2 oz tequila

salt

lime

The Terrible TenantS U B M I T T E D BY PAU L LO S E N S KY, U I / U X D E S I G N E R

P R O T I P

Best downed quickly.

37


2-3 shots of Godiva White

Chocolate Liqueur

1 shot of Peppermint Schnapps

1 shot of vanilla vodka

Candy Cane MartiniS U B M I T T E D BY E L I S S A JA R O S Z , D E S I G N E R

D I R E C T I O N S

Shake with crushed ice

Dip the martini rim into corn syrup and then into crushed candy canes

Pour drink mix into a martini glass

38


2 oz Tito’s vodka

2 oz cranberry juice

Splash of soda

Splash of lime

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

D I R E C T I O N S

Mix together. Enjoy with friends.

39


1 lime, squeezed

1 shot vodka

6 oz Bundaberg ginger beer

Merry Moscow MulesS U B M I T T E D BY JA 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

D I R E C T I O N S

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

cubes, then pour in the vodka and fill the rest of the mug with ice-cold

ginger beer. Stir & serve!

40


½ lime, cut into wedges

4-5 mint leaves

½ oz simple syrup*

2 oz white rum

1 oz sparkling water

2 Tbsp cream of coconut (Coco

Real brand recommended)

handful of cranberries

ice

muddler

Coconut MojitoS U B M I T T E D BY M E G A N K A N N A R D, D I R E C TO R O F M A R K E T I N G

D I R E C T I O N S

Fill drinking glass halfway with ice.

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

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.

N OT E

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

fully dissolved.

41


2 oz botanical gin (Uncle Val’s,

Hendrick’s, or Nolet’s are strongly

suggested)

½ oz Tomr’s tonic concentrate

(or other artisanal tonic syrup

containing quinine)

4 oz seltzer water

A splash of elderflower liqueur

(St. Germain or other)

Juice from ½ a lime

Fresh mint leaves or cucumber

slices as garnish (optional)

Perfect G & TS U B M I T T E D BY J E S S I C A M C FA L L , C O N T E N T S P E C I A L I S T

D I R E C T I O N S

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

Alternatively, shake in a cocktail shaker with ice and pour into a separate

glass over ice.

Add seltzer water and stir again.

Add a splash of elderflower liqueur.

Add optional garnish.

Drink & enjoy!

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

Index

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

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.

Natasha is a designer at storEDGE

specializing in graphic and web design. She

is a graduate of Kansas State University with

a degree in graphic design. When she’s not

designing, Natasha likes to explore Kansas

City, cheer on the Royals, and relax with her

fiancé, Kevin, and cat, Albert.

About the Designer

http://natashagasswint.com/

https://www.storedge.com/self-storage-websites?utm_source=website&utm_medium=ebook&utm_campaign=cookbook

https://www.storedge.com/rental-center?utm_source=website&utm_medium=ebook&utm_campaign=cookbook

https://www.storedge.com/self-storage-software?utm_source=website&utm_medium=ebook&utm_campaign=cookbook

https://twitter.com/janahaecherl

https://www.linkedin.com/in/janabasler

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