With Thanksgiving only a week away, many of us are finalizing our feast which include many of our tried and true traditional recipes. If you’d like to spice it up a bit and try something new,
A Bosshardt Thanksgivng
Dated: November 20 2020
With Thanksgiving only a week away, many of us are finalizing our feast which include many of our tried and true traditional recipes. If you’d like to spice it up a bit and try something new, here are a few of our Realtors and staff favorite recipes. Various sweet potato casseroles seem to be the favorite!
Senator Russell’s Sweet Potato Casserole
Submitted by: Michele Loeffler
Oven: 350 | 30 minutes
Yield: 8 servings
3 cups mashed sweet potatoes 1 tbsp. vanilla extract
1 cup sugar ½ cup butter, melted
Topping: Mix sweet potatoes, sugar, eggs, vanilla, and butter thoroughly. Pour into a buttered 1-qt. casserole. Mix all the topping ingredients together with a fork. Sprinkle the crumbs on top of the casserole. Bake 30 minutes at 350.
Pumpkin Gooey Butter Cake
Submitted by: Todd Loeffler
Oven: 350 | 40 to 50 minutes
Yield: 15 servings
1 (18 ¼ oz) package yellow cake mix (or spice cake mix) 1 egg
2 sicks melted and divided butter 1 (15 oz can pumpkin)
1 (8 oz) package softened cream cheese 3 eggs
1 tsp vanilla 1 tsp. nutmeg
1 (16 oz) box powdered sugar 1 tsp. cinnamon
Preheat oven to 350.
To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.
Next, add the powdered sugar, cinnamon, nutmeg and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
Breaded Tofu Cutlets (Vegan Dish)
Submitted by: Jessica Kellar
1 block extra firm tofu, drained & pressed, & cut into ¼ inch pieces
Bragg’s Amino Acids to taste (soy sauce replacement)
Two separate dishes to bread the tofu in
2 tablespoons flax seed meal + 6 tablespoons water
¼ cup unseasoned panko bread crumbs ½ teaspoon salt
½ cup regular unseasoned bread crumbs ½ teaspoon paprika
1 teaspoon garlic powder 1 teaspoon cumin
1 teaspoon onion powder 1 teaspoon thyme
½ teaspoon black powder 1 tablespoon cornstarch
1. Preheat oven to 425 degrees
2. In a medium sized dish, combine the flaxseed meal and water. Set aside. The mixture will begin to thicken and resemble an egg yolk.
3. In another medium sized dish, combine all the ingredients for dish two.
4. Drizzle each piece of tofu with a generous amount of liquid Aminos and set aside
5. One at a time, coat each piece of tofu in the flax meal mix, then transfer to the breading mixture and press, then gently pick up and transfer to a baking pan lined with foil. Repeat this process until each piece of tofu is breaded.
6. Spray with oil of your choice on each side. Bake for 25 minutes, carefully flipping halfway through.
I like to pair it with a spicy peanut sauce!
1/3 cup of natural peanut butter (creamy or crunchy)
3 tablespoons Bragg’s Amino Acids
½ tablespoon ginger, finely grated (about ½” knob)
2 cloves garlic, finely minced
1 tablespoon lime juice (can also sub rice vinegar)
½ teaspoon red pepper flakes
2 tablespoons brown sugar
2 teaspoons sriracha sauce
1 tablespoon warm water
Combine all ingredients except water in a bowl. Whisky to fully combine. Add water slowly until desired consistency is reached.
Garlic Parmesan Roasted Sweet Potatoes
Submitted by: Buz Bireline
2 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon Italian Seasoning
1. To cook the garlic parmesan roasted sweet potatoes: Preheat your oven to 400ºF (200ºC). Peel and cut sweet potatoes into thin slices.
2. Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a Ziploc bag and mix well. Throw in sweet potatoes and shake until well coated.
3. Lightly butter a baking dish and arrange coated sweet potatoes into a spiral. Sprinkle with a little parmesan if you like.
4. Bake sweet potatoes for 30-35 minutes. Serve your garlic parmesan roasted sweet potatoes warm and sprinkle with thyme if desired.
Note: Roasting time will depend on the thickness of your sweet potato slices: the thicker, the longer.
Submitted by: Stacey O’Brien
Oven: 475 | 40 minutes
Yield: 12 servings
1 small butternut squash, cubed 2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed
1 red onion, quartered 1 tablespoon chopped fresh
Thyme 2 tablespoons chopped fresh
Rosemary 1⁄4 cup olive oil
2 tablespoons balsamic vinegar salt & freshly ground black pepper
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Sweet Potato Casserole with Marshmallows
Submitted by: Sage Alfonso
Oven: 350 | 30 minutes
1/4 cup butter melted
1/4 cup brown sugar
2 eggs beaten
1/2 cup milk
1/2 teaspoon cinnamon
2 cups mini marshmallows
Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray.
In a large bowl mix together the sweet potatoes, butter, white and brown sugars, eggs, milk, and cinnamon.
Spread the sweet potato mixture evenly into a prepared 9 x 13 baking dish.
Sprinkle the mini marshmallows evenly over the top in a single layer. (Don't overload the marshmallows. Bake at 350 degrees F for about 30 minutes or just until the marshmallows are golden brown.