Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Roast Brussels Sprouts w/ Mustard Dressing


  • 2 pounds brussels sprouts, halved or quartered.
  • 1/4 c olive oil for roasting
  • 1/4 c olive oil for dressing
  • 2 tbsp vinegar (sherry, apple cider, tarragon, many choices will work fine here)
  • 1 tbsp grainy mustard.
  • Salt
  • Pepper


  1. Preheat oven to 450 deg f.
  2. Line half-sheet pan with aluminum foil.
  3. Toss brussel sprouts with olive oil, salt, and pepper. Spread on half sheet pan.
  4. Roast for 20-30 minutes until golden and desired mix of crunchy/soft. Flip after 10 minutes.
  5. While roasting, in a bowl that is large enough to eventually toss the brussels sprouts, whisk together vinegar, mustard, 1/4 tsp salt, 1/4 tsp pepper. Slowly add 1/4c oil.
  6. Add roasted sprouts to dressing bowl and toss.

Bisquick Ultimate Pancakes

Originally taken from Bisquick box, but it doesn’t always show up on the boxes, thus the need to add it here.


  • 4 c Bisquick
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 4 tbsp lemon juice
  • 2 c milk
  • 4 eggs


  1. Heat pan or griddle to 375 deg F (about medium to medium high)
  2. Mix all ingredients.
  3. Make each pancake about 1/4 c
  4. Cook until edges dry and bubbles mostly stop, then flip and cook slightly less time on the second side.

Pasta Dough


  • 3 c flour
  • 6 eggs
  • 1 1/4 tbsp olive oil
  • 1 tsp salt


Mix in stand mixer bowl by hand until shaggy, then dough hook until elastic, about 10 minutes.

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