Last week at Boost, we celebrated Thanksgiving with our annual potluck. Boosters made their favorite holiday dishes and shared family traditions with the team. With another delicious spread we continued to build community and lasting memories within the work place.

We are grateful that we get to share these traditions with all our favorite boosters. Here are a few pictures from the day, as well as some amazing sweet and savory Thanksgiving recipes to use at your own holiday dinner.

What are some of your favorite holiday traditions and recipes?


Community Analyst Sophie Hammett shared her favorite cheesy onion recipe with us. Called Granny’s Cheesy Onion it’s not only easy to make but the perfect side dish (big thanks to Sophie’s grandmother). Get your gobble on with this delicious dish below.


3-5 Walla Walla onions, sliced.

1 Package of cream cheese

1 Cup extra sharp cheddar cheese

Pinch of mustard powder

Dash of Paprika

Salt and pepper to taste

Bread crumbs for garnish

Boil sliced onions in water until soft and clear. Strain. Combine cheeses with spices in a saucepan on low heat. Add onions and stir until smooth.

Product Manager Bill Sherby shared his famous St. Louis Style Gooey Butter Cake recipe. After lots of begging we were able to get the recipe for this delectable treat. It’s a long recipe but well worth it! Plus you can’t go wrong with lots of butter and sugar!


1 pack of Yellow Cake Mix

3 Eggs

½ Cup of Butter

8 oz pack of confectioners (powered) sugar

½ teaspoon of Vanilla Extract

9×13” cake pan (4” deep)

Preheat the oven to 350 degrees. Melt butter slowly in the microwave or on low heat in a saucepan. Pour yellow cake mix, melted butter and 1 egg into a large mixing bowl. Mix together until consistency I similar to play-doh (think but malleable). Spread mixture into bottom of greased cake pan make a “crust” like layer, using fingers to spread evenly (this will be somewhat thin). Once this is done, our powdered sugar, 2 remaining eggs, cream cheese and vanilla extract into a large mixing bowl. Whip until consistency is smooth with no lumps. This will be thick but not as thick as the yellow crust you made earlier. Pour and spread evenly over the top of the crust base. Put in the oven for 30-45 minutes—the top should form a light brown crusting from the crusted sugar. Be very careful not to burn! It should be gooey when it’s done but it won’t be visibly gooey from the top. It is important to wait for it to cool thoroughly before cutting (since its sticky there needs to be ample amount of sitting time to ensure a clean cut). Bill recommends letting it sit overnight! Once done sitting, dust the top with powdered sugar and cut into squares! Enjoy!