Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Mushroom Ketchup



  • 2 pounds fresh mushrooms, cleaned and reduced to small pieces
  • 2 tbsp kosher salt – 2 bay leaves
  • 1 large onion, minced
  • zest of 1 lemon
  • 1 tbsp horseradish
  • 1/4 tsp ground clove
  • 1/2 tsp ground allspice
  • pinch of cayenne
  • 1/2 cup cider vinegar


  1. Combine the mushrooms, salt, and bay leaves in a large non-metallic bowl. Mash for a few minutes with a big spoon or masher. Cover and let sit overnight. The mushroom mixture will reduce in size considerably.
  2. Transfer the mixture to a Dutch oven and stir in the remaining ingredients. Bring to a boil over medium-high heat, reduce heat to low, and simmer the mixture for about 30 minutes, stirring often. The longer you cook it, the more concentrated the flavor will be. 1. Remove the pot from the heat and allow the mixture to cool, then place it in a large piece of muslin-type cloth or a double layer of cheesecloth, and squeeze the cloth over a bowl to remove as much liquid as possible. (I put a sieve under the cheesecloth, just in case.) 1. When you’re done squeezing, you should have about 2 cups of liquid — your ketchup! Store it in a glass bottle with a cork or other stopper.

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.

Date Bar Cookies


Total Time:
1 hr
25 min
35 min
Yield:30 (2-inch) bars


For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water

For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Macaroni Milanaise

½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti
4 thin slices ham, about 2 ounces, cut into thin ribbons
3 or 4 small mushrooms, ideally wild, sliced thin
2 tablespoons tomato purée
2 tablespoons Madeira
3 tablespoons grated Parmesan cheese
3 tablespoons grated Gruyère cheese
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste.

Set a large pot of heavily salted water over high heat, and allow it to come to a boil.

Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.

Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.

Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ‘‘garnish’’ for roasted or sautéed lamb.

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