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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Author

Joshua D. Boyd

Potato Leek Soup



Ingredients

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 large leeks, white and light green parts only, sliced about 1/4″ thick
  • 1 pounds Yukon Gold potatoes, roughly peeled and chopped into 1/2-inch pieces
  • 3.5 cups low sodium chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream
  • 4 oz. bacon, cooked and chopped into pieces smaller than a bite, larger than bacon bits.
  • shredded cheddar cheese.
  • chives, thin sliced (optional)

Directions

  1. Melt butter in stock pot
  2. Sweat leeks and garlic about 10 minutes
  3. Add potatoes, thyme, bay leaf, salt, pepper, broth. Bring to boil, then reduce to simmer until potatoes are tender, about 15 minutes.
  4. Remove thyme stems and bay leaf.
  5. Blend (preferably with stick blender).
  6. Add sour cream and bacon.
  7. Serve in bowls topped with chives and cheddar.

Cinnamon Monkey Bread

This is similar to Christmas Eve Shortcut Cinnamon Buns


Ingredients

  • 20x rolls (we use Rhodes brand, other may require different count)
  • 1 small packet jello butterscotch (or vanilla) pudding powder (about 3.5 oz)
  • 1 stick butter, melted
  • 3/4 cup brown sugar.
  • 1 tsp cinnamon.

Directions

  1. Mix dry ingredients.
  2. Put rolls in bundt pan, toss with dry mix.
  3. Drizzle with butter.
  4. Let sit 8-10 hours (overnight can result in too much rising, but try if you want), covered with plastic wrap or wet cloth.
  5. Put in 350deg F oven (perhaps on top of cookie sheet in case of spillage) for 25-30 minutes.

Christmas Eve Shortcut Cinnamon Buns


Ingredients

  • 20 dinner rolls (we use Rhodes brand, other may require different count)
  • 1 cup brown sugar
  • 1/4 cup Jello vanilla pudding powder mix
  • 2 tsp ground cinnamon
  • 1/3 cup melted butter

Directions

  1. Grease 10″ bundt pan
  2. Mix pudding mix, cinnamon, and sugar together.
  3. Place frozen buns in bundt pan.
  4. Sprinkle sugar mix over buns.
  5. Pour melted butter over buns/sugar mix.
  6. Cover with plastic wrap and let sit overnight.
  7. Preheat oven to 350 °F.
  8. Remove plastic wrap and place pan in over for 25 minutes or until golden brown and delicious.

Date Balls


Makes 40 balls

Ingredients

  • 1 cup pitted dates, chopped
  • 1 cup sugar
  • 1/4 pound butter
  • 2 eggs, slightly beaten
  • 1/4 tsp salt
  • 2 cups rice krispies
  • 1/2 cup nuts, chopped
  • coconut, grated

Directions

  1. Mix dates, sugar, butter, eggs, and salt and cook in heavy pan until mixture bubbles, about 10 minutes.
  2. Add nuts and rice krispies. Working quickly using spoons, form balls and drip into coconut and roll them.
  3. Place on wax paper to cool.

Turkey Stock

Turkey stock is nice for making gravy. The turkey parts can partially come from a turkey purchased for a meal, especially if you are spatch-cocking the turkey, but around Thanksgiving it is also often possible to buy some of those scrap parts separately from a bird at grocery stores. I use the scraps I get from my turkey combined with some extra scraps or wings.

Ingredients

  • 4 pounds turkey parts (necks, backs, wings, etc)
  • 1 large onion, quartered or eighthed
  • 1 large carrot, peeled and chopped into 2″ pieces
  • 1 celery stalk, chopped into 2-3″ pieces
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 16 whole peppercorns
  • 1 bay leaf
  • 3 quarts of water

Directions

  1. Roast turkey parts at 450°F for 45 minutes.
  2. De-glaze roasting pan with 1-2C water
  3. Place turkey parts, vegetables and herbs, de-glazing liquid and remaining 10-11C water into a stock pot (or dutch oven).
  4. Simmer for 4 hours.
  5. The goal is to reduce by one third to one half, but that can be hard to tell while in pot with solids.
  6. Remove easy to grip solids.
  7. Pour remainder through a fine mesh strainer into a new bowl.
  8. If more than 7 cups remain, place liquid back in pot to reduce down to around 6 cups.


Creamed Corn



Ingredients

  • 24 oz frozen corn
  • 1/4 cup butter, cubed
  • 8 oz cream cheese, cubed
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1/2 tsp ground white pepper

Directions

  1. Put corn in slow cooker.
  2. Place butter and cream cheese into slow cooker.
  3. Add sugar, salt and pepper.
  4. Cover and cook on low for 4 hours or high for 2 hours.
  5. Stir half way.

Crock-pot Mac & Cheese



Ingredients

  • 4 cups uncooked elbow macaroni
  • 8 tbsp (one stick) unsalted butter
  • 5 cups grated sharp cheddar cheese
  • 1 cup sour cream
  • 2 (10 3/4 ounce) cans Campbell’s cheddar cheese soup (or equivalent brand).
  • 1 tsp salt
  • 2 cup milk
  • 1 tsp dry mustard
  • 1 tsp black pepper

Directions

  1. Boil the macaroni in water for six minutes. You definitely want it to be on the firm side. Drain.
  2. In crock pot, combine sour cream, cheddar soup, salt, milk, mustard and pepper, mix. Add cheese, butter, and the drained macaroni and stir again.
  3. At this point it can be refrigerated until 3 hours before it should be served.
  4. Cook on low for 2 hours, stirring occasionally.

Instant Tapioca



Ingredients

  • 3 cups milk
  • 1/2 cup sugar
  • 1/2 cup instant tapioca
  • pinch salt
  • 2 eggs, beaten
  • 1.5 tsp vanilla

Directions

  1. First, mix milk, sugar, salt, and tapioca in pan on Medium High. Bring to boil, wait another 7 minutes.
  2. Reduce to simmer. Temper eggs with 1 cup of tapioca mixture.  Add back to pan.  Wait 5 minutes or until thickening (don’t wait until final desired thickness is reached because it will thicken more), add vanilla.  
  3. Let cool until it doesn’t burn your, or serve cold.

Whipped Cream

Ingredients

  • Pint heavy/whipping cream.
  • 32g sugar (regular, superfine, or icing).
  • 1 tsp vanilla extract (optional).

Directions

  1. Place bowl and whisk/beater in freezer, 10-20 minutes.
  2. Place sugar in mixer.  
  3. Add cream and optional vanilla.
  4. Beat on medium than high until stiff peaks form.

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