Thank You for a Delicious Year!

We often tell our clients, “If you provide the ingredients, we can help you make the meal.”

In 2018, the unique “ingredients” from our clients have allowed us to design stand-out branding and communications to dazzle their clients.

It’s been a deliciously-satisfying year, and we thank you for your partnership. From our kitchen to yours, here are some favorite recipes from the Bosha team.

Quick Egg-Cheese Souffle

By Barbara Bosha

  • 25–30 thin slices egg bread,
    crust removed
  • 20 slices sharp cheddar cheese
  • 12 eggs
  • 4 cups milk

  1. Generously butter 9×13-inch 
    baking dish
  2. Place layer of bread in bottom 
    and top with half of cheese
  3. Repeat layering
  4. Beat eggs, milk and salt in mixing
    bowl until well blended
  5. Pour mixture over bread
  6. Cover tightly and refrigerate overnight
  7. Bring Souffle to room temperate
  8. Pre-heat oven to 350°F
  9. Bake casserole for 45 minutes,
    or until top is brown and puffy

Vanilla Chia Pudding

By Carlos Oliver

  • 1∕2 cup almond milk
  • 1 cup coconut milk
  • 1∕3 cup chia seeds
  • 1 tablespoon dark
  • brown sugar
  • 1 teaspoon vanilla powder
  • Pinch of seasoned salt

  1. Whisk all the ingredients in
    a medium bowl
  2. Stir every few minutes until
    thickened, about 15 minutes
  3. Refrigerate and serve
  4. Good for 48 hours
  5. To make it a Parfait add
    banana, dates, and vanilla
    crumbs or cookie

Classic Potato Latkes

By Sallie Garfield

  • 2 large Russet potatoes (about 1 pounds), scrubbed and cut into quarters
  • 1 onion (8 oz), peeled and cut into quarters
  • 2 large eggs
  • ½ cup all-purpose flour
  • 2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper
  • Safflower or other oil, for frying

  1. Grate potatoes and onions in food processor
  2. Wring out all the liquid
  3. Transfer the mixture to a large bowl
  4. Add eggs, flour, salt, baking powder and pepper, and mix
  5. Over medium-high heat, pour 1/4 of oil
  6. Once heated, drop batter into hot pan
  7. Flatten drops into discs
  8. When edges of latkes are brown, flip
  9. Cook second side until brown
  10. Transfer latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm
  11. Repeat with remaining batter

Creamy Mexican Chicken

By Katlyn Walton

  • 4 boneless chicken breasts
  • (5) 15.5 ounce can corn
  • 15 ounce jar salsa
  • 8 ounce package of cream cheese, cut into cubes
  • 15 ounce black beans
  • Cooking spray
  • Salt & Pepper

  1. Spray slow cooker with
    cooking spray
  2. Place boneless chicken breasts
    into slow cooker
  3. Season with salt & pepper
  4. Add salsa, black beans, drained corn, and cubed cream cheese
  5. Cover, put on HIGH for 4 hours

Fried Sweet Plantains

By Alexandra Rojo

  • 2–3 ripe plantains
  • 4 tablespoons canola oil
  • Salt

  1. Peel the plantains by cutting off the ends and discarding
  2. Slice down the middle and remove peel
  3. Slice plantains on an angle into
    thick wedges
  4. Heat oil in a large frying pan and place over medium heat
  5. Add sliced plantains and cook on both sides until golden brown
  6. Remove from heat, sprinkle with salt and serve hot
  7. Can serve dusted with powdered sugar

Pumpkin Gooey Butter Cakes

By Danielle Leheny


  • Box yellow cake mix, Egg, Tablespoons butter, melted


  • 8 ounce package cream
    cheese, softened
  • 15 ounce can pumpkin puree
    (NOT pumpkin pie filling)
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 16 ounce box powdered sugar –
    equivalent to 3 3/4 cups
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

  1. Combine the bag of cake mix, egg, and butter and mix well with an electric mixer.Pat the mixture into the bottom of a lightly greased 9×13-inch baking pan
  2. In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well
  3. Spread pumpkin mixture over cake batter. Bake at 350°F for 40 to 50 minutes. (Check on them after about 35 minutes, so you don’t overbake them. The center should be a little gooey)
  4. After the pan cools completely, cut into squares. Dust with powdered sugar immediately before serving

Italian Buscuits (Biscotti)

By Steve Sibbers

  • 3 eggs
  • 1 cup sugar
  • ½ cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon anise
  • 3 cups flour
  • 3 teaspoon baking powder

  1. Mix by hand (the dough is sticky, so oil your hands!)
  2. Bake at 350°F for 35 minutes
  3. After baking, slice the dough into about 24 biscuits and put it back in a 400°F oven until brown
  4. Sprinkle with powdered sugar

Oatmeal Bake

By Andrew Furrer

  • 2∕3 cup oil
  • 1 cup sugar or
    ½ cup sugar substitute
  • 2 eggs
  • 4 cups oatmeal
  • 3 teaspoons baking powder
  • 1–½ cups milk
  • 1 shake or two of cinnamon
  • 1 cup of blueberries

  1. Mix together
  2. Stir in 1 cup blueberries
  3. Pour into a 9×13-inch pan
  4. Bake at 350°F for 30 minutes
  5. After its cool, cut into squares and freeze them
  6. Quick to heat up in microwave in the morning or to have with milk

Espresso Martini (Mixed Up Martini)

By Andrew Long

  • 2 ounces Vodka
  • ½ ounces Simple Syrup
  • ½ ounce Coffee Liqueur
  • (such as Kahlua)

  • 2 ounces Espresso
    (nice slow, robust pull)
  • 3 coffee beans

  1. Chill the cocktail glass
  2. Pull the espresso shot
  3. Add all ingredients into shaker
    with ice
  4. Shake violently until frothy
  5. Slowly strain into cocktail glass
  6. Garnish with beans floating
    peacefully on top

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