Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Buckwheat Scallion Crêpes


1/2 cup buckwheat flour
1/2 cup AP flour
3/4 teaspoon salt
2 large eggs
1 cup milk
1 tablespoon melted unsalted butter
8 scallions sliced thinly.
1/4 to 1/2 cup water


Combine all the ingredients (except water) in bowl and whisk until smooth (as much as can be with scallion in it). Ideally let sit 2-24 hours, but it seems OK if you don’t.

Thin batter with water, adjust for desired consistency.

Preheat pan over medium-high heat (about 350 deg). Lightly grease pan.

Pour in enough batter to thinly coat the bottom of the pan. I like to use 1/4 – 1/2 cup measure. Swirl the pan to spread batter.

Cook for 1 to 2 minutes on one side (on flipping should be golden and lift easily). The second side will probably require less time.

The attached picture shows the crêpe with hoisin pork and carrots. I’m not happy with how I made those so they aren’t included in the recipe.

Also, you could use all buckwheat flour, but I thought the results were too dark when done that way.

Crab Rangoon


  • 8 oz cream cheese, room temp.
  • 2 green onions, finely sliced
  • Crab, 10 oz can (2 tuna sized cans, or fresh, or other).
  • 48 wonton wrappers

  • Directions

    1. Mix crab, onion, and cream cheese.  
    2. Put 2 tsp in each wonton wrapper, seal with water.  
    3. Fry in oil at 350 ℉

    Tangerine Orange Cake


    1 (18.25 ounce) package yellow cake mix
    1 (3 ounce) package instant lemon pudding mix
    3/4 cup tangerine juice
    1/2 cup vegetable oil
    4 eggs
    zest of 1 lemon

    1/3 cup tangerine juice
    2/3 cup white sugar
    1/4 cup butter

    Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
    In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
    Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
    In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.

    Lemon Meringue Pie


    1 cup white sugar
    2 tablespoons all-purpose flour
    3 tablespoons cornstarch
    1/4 teaspoon salt
    1 1/2 cups water
    2 lemons, juiced and zested
    2 tablespoons butter
    4 egg yolks, beaten
    1 (9 inch) pie crust, baked
    4 egg whites
    6 tablespoons white sugar

    Preheat oven to 350 degrees F (175 degrees C).
    To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
    To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
    Bake in preheated oven for 10 minutes, or until meringue is golden brown.

    Slow Cooker Chorizo Corn Chili



    • 1 tbsp olive oil
    • 1 cup onion (diced)
    • 2 jalapeños (de-seeded & diced)
    • 2 cloves garlic (minced)
    • 2 lbs chorizo
    • 2 cans (15 oz) tomato sauce
    • 1 can (10 oz) diced tomatoes with green chilies
    • 4 cups corn kernels (fresh or frozen)
    • 2 tsp chili powder
    • 2 tsp cumin
    • 1 tsp paprika
    • ½ tsp cayenne pepper
    • 1 tsp black pepper
    • 1 tsp kosher salt


    1. Add the olive oil to a large skillet over medium heat. Add the onion and jalapeños, cook 3-4 minutes. Add the garlic and cook for an additional minute. Add the chorizo and cook 6-8 minutes. Drain any grease from the chorizo with a mesh strainer.
    2. Place in a large slow cooker. Add the tomato sauce, diced tomatoes, corn kernels, chili powder, cumin, paprika, cayenne pepper, black pepper and salt.
    3. Stir everything together. Set to low and cook for 7-9 hours, or set to high and cook for 3-4 hours.
    4. Add toppings .

    Oatmeal Pecan Pie


    • 1 prepared pie crust (see here)
    • 1⁄2 cup butter
    • 2⁄3 cup sugar
    • 2⁄3 cup dark corn syrup
    • 2⁄3 cup regular rolled oats
    • 2 eggs, beaten
    • 1 teaspoon vanilla
    • 1⁄2 cup chopped pecans
    • whipped cream (optional)


    1. preheat oven to 325.
    2. in a medium pan melt butter.
    3. remove from heat, stir in sugar, corn syrup, and oats.
    4. stir in eggs and vanilla.
    5. pour into unbaked pie crust.
    6. top with pecans.
    7. cover edges of pie with tin foil to prevent overbrowning.
    8. bake for 25 minutes.
    9. remove foil, bake for an additional 20-25 minutes until set.
    10. cool on a wire rack.
    11. top with whipped cream if desired, and serve.

    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.

    Baked Mashed Potatoes


    5 pounds Russet Or Yukon Gold Potatoes
    3/4 cups Butter
    1 package (8 Oz.) Cream Cheese, Softened
    1/2 cup (to 3/4 Cups) Half-and-Half
    1/2 teaspoon (to 1 Teaspoon) Seasoned Salt
    1/2 teaspoon (to 1 Teaspoon) Black Pepper

    Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

    Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

    Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

    Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

    Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

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