A Bosshardt Thanksgivng

Dated: November 20 2020

Views: 54

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

2 eggs

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.

Prepare Filling:

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

Dish One: 

2 tablespoons flax seed meal + 6 tablespoons water

Dish Two:

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

Fresh thyme

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.

Roasted Vegetables

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

 2 1/2 pounds sweet potatoes cooked, peeled and mashed

1/4 cup butter melted

 1/4 cup white sugar

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.

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