Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Rachel’s Blender Hollandaise


  • 1 stick hot melted salted butter
  • 3 large egg yolks
  • 2 tbsp lemon juice
  • White pepper to taste
  • Cayenne powder


  1. Blend yolks with pepper and a little lemon juice until you smell it while it’s moving.
  2. After 3 minutes, slowly pour in melted butter in a steady stream while the blender is on high.
  3. Blend on high 3-5 minutes adding lemon juice to taste.
  4. Add cayenne pepper to taste at end.

Mom’s Cheesecake

Crust Ingredients

  • 10 graham crackers, crushed
  • 1/4 c sugar
  • 1/4 c butter (melted)


  1. Mix ingredients, press into spring form pan.

Cake Ingredients

  • 16 oz cream cheese (room temperature)
  • 3 eggs
  • 1/2 c sugar


  1. beat cream cheese in mixer
  2. add eggs and sugar, mix thoroughly
  3. pour over graham cracker crust in spring form pan.
  4. Bake a 350°F for 30 minutes.
  5. cool on rack for 15 minutes

Topping Ingredients

  • 1/4 c sugar
  • 16 oz sour cream


  1. Preheat oven to 475°F.
  2. mix sugar and sour cream.
  3. pour over cooled cheese cake.
  4. bake for 5 minutes or until lightly golden in spots.
  5. cool then cover and refrigerate until an hour before service.

Deb’s Playdough


  • 1 c flour
  • 1 c water
  • 1/3c salt
  • 1 tbsp vegatable oil
  • 2 tsp cream of tartar
  • food coloring


  1. mix ingredients together in a pan
  2. cook stirring over low/medium until the mixture is thickened and gathers around the spatula and the temperature exceeds 160 °F
  3. Remove dough to non-stick surface to cool.

Peanut Butter Blossom Cookies


  • 1/2 cup granulated sugar (plus extra for coating)
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) softened butter
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3+ dozen Wilbur buds


  1. preheat oven to 375
  2. in mixer, beat sugars, peanut butter, regular butter, and egg.
  3. stir in flour, baking soda and baking powder.
  4. Scoop onto cookie sheet in 1 in (1 oz baller) balls, 2 in. apart.
  5. (Optional) roll in granulated sugar.
  6. Bake 8-10 minutes, until edges GBD.
  7. Immediate press 1 bud into the center of each cookie.

Source: Classic Peanut Butter Blossom Cookies

Cucumber Salad

As made 2020-07-16

4 large cucumbers, sliced thinly

2-3 tsp table salt

Place pukcumbers in strainer in a large bowl. Toss with salt, let sit 15 minutes, pour of liquid several time so cucumbers aren’t sitting in it.

Slice 1 red onion.

Mix: 2tbsp dried dill

2tsp sugar

2Tbsp apple cider vinegar

4 spins black pepper

4-6Tbsp Mayo

Pour of last liquid from cucumbers and place them in a bowl, toss in red onion and mix. Chill thoroughly, serve cold.

Rice Crispy Treats



  • 8 cups rice crispies
  • 20 oz marshmallows
  • 1 stick (1/2 c) butter
  • 1 tsp vanilla
  • pinch salt


  1. Prepare a 9″x9″ pan. Butter will work, but a parchment sling coated with butter will make removal even easier.
  2. Melt butter over low in a pan that will be large enough to eventually add the rice crispies. A wok or a large metal mixing bowl may be ideal.
  3. Let butter cool to 140°F.
  4. Melt marshmallows into butter. This may require placing back on heat, but try to keep temperature around 140°F. Lower temperatures help prevent the treats being tough.
  5. Add vanilla and salt.
  6. Add rice crispies.
  7. Move mixture into 9″x9″ pan, and allow to cool.

Lemon Pancake


  • 2 whole lemons, zested & squeezed
  • 2-1/4 cups milk
  • 1 tbsp vanilla
  • 3 cups flour
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 2 eggs, beaten
  • 1/4 cup melted butter


  1. Add 3/4 of the lemon juice to the milk, then set aside for 5 minutes.
  2. Mix dry ingredients in mixing bowl.
  3. Add soured milk and vanilla, stirring gently, until partly combined.
  4. Add eggs and melted butter.
  5. All lemon zest.
  6. Adjust with milk or flour to desired consistency.
  7. Cook like normal pancakes 1/4-1/2 cup at a time.
This originally was a Pioneer Woman recipe. What I particularly liked about it was combining buttermilk pancakes with lemon pancakes by using the common substitute of souring milk with lemon juice to replace butter milk.

Soft Caramels


– 1c sugar
– 1/2c brown sugar
– 1/2c (1 stick) butter (preferably unsalted)
– 1/2c milk
– 1/2c heavy cream
– 1/2c light corn syrup
– 1 tsp vanilla
– kosher salt or something flaky or chunky to top


1. Butter a 6×9 baking dish.
1. Mix all but vanilla in a 3qt or larger pan. NOTE: This will foam up a lot more than you might expect, so be generous in pan size.
1. Heat on medium heat until everything is melted together, approximately 20 minutes. Stir occasionally.
1. Continue to cook until temperature is 245f to 250f, approximately 25 minutes.
1. Poor into baking dish. Sprinkle salt on top (optional).
1. Cool on counter until room temperature.
1. Place in refrigerator 1 hour.
1. Extract from dish and cut into bite size pieces.

Crockpot Collard Greens

Based loosely on:


  • 1 smoked ham hock
  • 6 slices thick bacon
  • 8 c collard greens (tough ribs and stems removed, torn into 2″ strips)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic
  • 1 large onion or 1/4 c onion flakes
  • 2 cups chicken broth
  • 2 cups water
  • pinch red pepper flakes


  1. Rinse collards, remove thick stems, tear into small strips
  2. Cook bacon in skillet.
  3. Place bacon and drippings in crock pot.
  4. Add rest of ingredients to crock pot.
  5. Cook on low for 6 hours or high for 3 hours.
  6. Remove hock, discard bones and other inedible bits. Shred rest and return to crockpot.
  7. Serve.

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