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.

Crab Puffs

1 can (6 oz) crab meat, drained
1 stick room temp butter
1 jar kraft old english spread
garlic powder
seasoned salt
6 english muffins (12 halves)

Mix the first for ingredients.

Spread on muffin halves.

Cut each half into four to six wedges

Freeze on tray, then bag.

Preheat broiler, put puffs on pan and broil for about 5 minutes until browned and bubbly.

Sausage Balls

1 pound hot sausage
1 pound cheddar cheese, grated
3 cups bisquick
1/2 cup milk

Mix together, don’t overmix.

Drop on cookie sheet with 1 or 3/4 oz. baller (50 to 72 balls).

Freeze or cook immediately.

Bake at 350 for 15-25 minutes until GBD, longer if frozen.

Cocoa Almond Petite Fours

12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup

Process almonds and confectioners sugar in a food processor until nuts are finely ground.

Spoon half the mixture into a mixing bowl; stir in cocoa. Set aside. Leave remainder in food processor.

In a heavy bottom pan, gently heat granulated sugar, water, and corn syrup until mixture is dissolved, about 10 minutes. Bring to a boil, boil until soft ball stage, 240f.

Carefully pour syrup into a glass measuring container. There should be 2 cups. With processor running, pour about 2/3 cup of syrup in feed tube in a steady stream until a soft dough is formed.

Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.

Transfer reserved cocoa almond mixture to food processor, repeat with about 3/4 cup syrup. Set aside to cool as well.

Roll each ball to 11×10 rectangle about 1/4″ thick.

Lay cocoa marzipan on almond layer. Trim to 10×9, then cut crosswise. Layer halves and cross wise until there are 8 layers each.

Chill for 1 hour to 7 days. Cut into 16 squares and serve.

Artichoke Dip


  • 1 cup of mayo
  • 1 nine ounce box of frozen artichokes (We use Birds Eye brand.) cooked and diced
  • 2 cups of grated parmigiana cheese
  • 1 4.25 oz. can of diced green chilis
  • a dash of salt and pepper


Mix the ingredients together and place them in an oven safe dish.
Cook it all at 350 degrees for about 30 minutes (till golden on the
top). You can serve it with crackers or a good, chewy bread.

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