Mix any of your favorite Yaya’s Yummys Jellies, Jams or Fruit Dip Mixes into your homemade or store-bought frosting or whipped cream topping. This will add a personal, tasty touch, to your pastries and baked goods.  Here are just a few examples of how you can use any of Yaya's Yummys products and create a signature dish of your own. Let your mind wander on the possibilities... The combinations are endless!

DESSERT TOPPINGS:

• Add Yaya’s Yummys “Razz-Ma-Tazz”(Raspberry, Chocolate Almond) to chocolate frosting to make your chocolate cake or cupcakes decadent!
• Add Yaya’s Peach Amaretto to vanilla or cream cheese frosting and frost your cake or cup cakes with it to add a rich creamy flavor.
• Top blueberry muffins with Brenya’s Blazing Blueberry and make your Blueberry muffins pop with flavor!
• Peach Amaretto Jam mixed in whipped cream topping is Yummy to top off your Angel food cake, pound cake, peach or strawberry shortcake.
• Add a package of any flavor Fruit Dip mix to your homemade whipped cream or store bought whipped topping to make it a delicious and decadent treat to top your pie, parfait, pudding, etc. Yummmmmmmy!

HERB BUTTER
Add a packet of any of the dry dip mixes to two sticks of softened butter and mix well. You can shape the mixture back into sticks or leave in the mixing bowl to create the shape you want. Place mixture in refrigerator to chill.

EASY, SWEET OR SAVORY DIP
Mix any of Yaya's Yummys Fruit or Hors 'd oeuvre jams, jellies or spreads into 8oz.of softened cream cheese and you have created a wonderful Savory or Fruity treat. Serve with pretzels or fruit for dipping.

HERB BREAD
Add a packet of any dry veggie dip mix to one of Yaya’s Beer Bread mixes for a delicious and zesty loaf of bread.

ZESTY POTATOES
Combine two teaspoons of your favorite veggie dip mix with two tablespoons of olive oil. Toss with some raw sliced potatoes and bake at 350 degrees until potatoes are soft and lightly browned on the edges.

GOURMET RUB
Just rub some of the dry veggie dip mix on beef, chicken, pork or fish and cook as you would normally. You have just created a delicious flavor rub and added your own special twist to your favorite main dish! Any of our Veggie Dip Mixes and our Olive Oil Dipping Blend Mixes work great as rubs.

PASTA SALAD MIX
Add a packet of dry veggie mix into your mayo and add it to cold pasta or cut veggies of your choice.

SWEET AND SPICY SPREAD

• 2 cups toasted pecans chopped
• ¼ cup chopped green onions
• 1 cup shredded cheddar cheese
• 1 jar Yaya’s Sweet and Spicy Pepper jelly
• 8 oz cream cheese
• Tortilla Chips

Mix all ingredients except cream cheese. Place cream cheese in center of plate and spread it in a circle. Spread mixture around the outside of the cream cheese. Add the Tortilla chips around the outside of the Sweet and Spicy mixture for a colorful and yummy presentation.

For a dip:
Soften cream cheese and mix all ingredients including cream cheese together. Use tortilla chips or crackers for dipping.

 *** You can also use Yaya’s Yummys “Silly Tilly's Tomato” or “Apricot Jalapeño Red Pepper” for variation in this recipe. Your guest will be surprised at how creative you are!***

EASY, FAST AND DELICIOUS SCAMPI
for Shrimp, Scallops, or Chicken Breast

If using chicken cut in thin slices or small chunks. Follow these easy directions. Cook pasta first. Mix package of Garlic n’ Herb Olive Oil Dip Mix with 2 TBSP water. Then add 3/4—1 cup PURE olive oil and mix. Take out enough to coat a fry pan and cook seafood or chicken in it. When done, add cooked pasta and rest of mixture. Combine in the pan, add grated cheese and toss well. This is Soooo good, easy and fast! Add a salad and you have a complete gourmet meal in minutes.

FAST AND DELICIOUS COCKTAIL MEATBALLS

• 1 bag frozen pre-cooked small meatballs
• 1/4 cups Yaya’s Merlot Jelly
• 1 cup chili sauce
• 2 tablespoons lemon juice

Place frozen meatballs, Yaya’s Merlot Jelly, chili sauce and lemon juice in a crock pot set on high. Stir to combine the sauce and meatballs. Cover and cook 2 to 3 hours until meatballs are defrosted, cooked and mixture is hot throughout.  Enjoy!

EASY SWEET AND SOUR BITES

• 1/4 cup prepared mustard
• 1/2 cup Sweet Onion Jam
• 1 tablespoon sweet pickle relish
• 1/2 pound frankfurters, cooked

In a saucepan, combine mustard, Yaya’s Sweet Onion Spread, and relish. Heat over very low heat, stirring constantly, until mixture is hot and well  blended. Slice frankfurters diagonally into bite-size pieces. Add to sauce and heat thoroughly. Serve with toothpicks.

(You may also use cooked mini smoked sausages for a nice smoky taste.)

YAYA’S YUMMYS SOUTHWEST CHICKEN BARBEQUE

In a 3 - 4 quart Crockpot place:

• 1 Cup Tomato or Spaghetti sauce
• 5 Tablespoons Yaya’s Sweet n’ Spicy Pepper Jelly
• 3 Tablespoons Lime or Lemon juice
• 4 Tablespoons Brown Sugar
• 2 Teaspoons Ground Cumin
• 3-4 Tablespoons Quick- cooking Tapioca (to thicken the sauce)

Stir mixture to combine. Add - 4 uncooked Skinless Chicken Breasts (You can put in whole or cut into pieces)

Stir again to cover chicken with sauce. Set Crockpot on high and cook for 3 1/2 – 4 hours until chicken is done and tender or cook on low setting for 6 to 7 hours. Enjoy!

Serves 4-6

***For an extra treat, try shredding the chicken after it has cooked completely, and serve with black beans, avocado slices and warm tortillas wraps***

REALLY RASPBERRY TOFU SMOOTHY

• 1 cup firm tofu
• 2 cups apple juice
• 2 cups frozen raspberries
• 4 tablespoons Yaya’s Raz-ma-taz Raspberry jam
• 3 bananas, frozen and chunked
• 1/2 teaspoon almond extract

In a blender combine tofu, apple juice, frozen raspberries, jam, frozen bananas and almond extract. Blend until smooth.

SPINACH SALAD WITH PEPPERY JELLY DRESSING
(FOR TWO)

• 3 tablespoons Apricot, Red Pepper Spread
• 2 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon Dijon mustard
• 2 cups baby spinach leaves
• 2 ounces goat cheese, sliced
• 2 tablespoons chopped walnuts

In a small bowl, whisk together the Apricot, Red Pepper Spread, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool. Place the spinach in a large bowl, and toss with the dressing. Divide between two serving bowls. Top each one with slices of goat cheese and sprinkle with walnuts.

SPICY ALMOND CHICKEN

• 3 tablespoons butter
• 4  boneless chicken breasts, cut into pieces
• 9 ounces Yaya’s Merlot jelly
• 1/2 cup yellow mustard
• 1/2 cup blanched slivered almonds
• 3 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cinnamon

Melt butter in a large skillet over medium heat. Add chicken and sauté for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside. Preheat oven to 350 degrees. To skillet add Merlot jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken. Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside). Serves 4-6.

“SWEET BRENYA’S” AMAZING TRIFLE

• 1 (9 inch) sponge cake
• 1 cup Brenya’s Blazing Blueberry jam
• 2 (3 ounce) packages blueberry flavored gelatin
• 15 ounces prepared vanilla pudding
• 1/2 pint heavy cream
• 2 ounces finely chopped bittersweet chocolate

Slice cake and spread pieces with jam. Sandwich pieces of cake together and arrange pieces in bottom of glass trifle bowl or other glass serving bowl. Prepare the gelatin according to package directions and pour over cake. Refrigerate until set, 2 hours. Pour prepared pudding or custard over the set gelatin. In a medium bowl, whip cream until stiff peaks form. Spread over pudding. Sprinkle with chocolate and chill in refrigerator until serving.

HOT AND CREAMY SPINACH ‘N GARLIC DIP

Cut a (8 oz) package of cream cheese into small pieces. Place in a microwave safe bowl and add,  8 oz grated cheddar cheese, 1 packet Garlic "Oh My" dip mix, 10-12 oz fresh chopped spinach-rinsed and dried, and 1 medium tomato-chopped into tiny pieces. Mix well. Heat until cheese is melted (do not overheat) Stir halfway through cooking. Serve hot with pita wedges, crackers or Baggett slices.

SALSA

Take one package of Sweet n' Spicy Jalapeno dip mix and add it to 16 ounces of crushed or diced tomatoes and let sit in refrigerator for 2 hours and serve. You can add more or less tomatoes to alter taste.

HARDY HORSERADISH BEEF TENDERLOIN

1   2 lb Beef Tenderloin, 4 cloves garlic finely chopped, 4 Tbsp. regular olive oil , 1 package Hardy Horseradish dip mix Trim fat off of beef tenderloin. Place in a baking dish.  Sprinkle entire dip package and garlic over it. Drizzle olive oil dip on top and bake in a preheated oven at 400 for 30 minutes or to desired tenderness. Remove and let stand for 10 minutes before serving.

SOUTHWEST VEGGIE BURGERS

 You will need: 2 oz olive oil, 6 Tbsp diced red onions, 4 Tbsp diced black olives, 5 Tbsp diced red peppers, 4 Tbsp diced garlic, 4 oz black beans rinsed and drained, 4 oz white beans rinsed and drained, 4 oz chickpeas rinsed and drained, 8 oz rolled oats, 2 Tbsp Sweet n’ Spicy Jalapeno dip mix, 2 Tbsp minced fresh parsley leaves 1/2 tsp celery salt, 4 Tbsp seasoned bread crumbs or Panko bread crumbs, 1 egg.

Directions: In a medium sauté pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Sauté until translucent. Remove and cool. Cook the oats according to oatmeal directions and let cool. Place beans in a mixing bowl and crush with a fork. Add all dry ingredients to mixing bowl and mix well. Add egg and mix well. Then add cooked veggies to mixing bowl and mix thoroughly. Thoroughly mix all ingredients and form into 4 medium sized thin patties, cover and refrigerate for 30 minutes. In sauté pan add 1 oz olive oil, and cook patties on medium high heat for 3-4 minutes per side until browned.

Takes a little time, but boy are these good!

MEDITERRANEAN FLAVORED FISH

Mix 1 package of Mediterranean Delight olive oil blend with 1/2 cup of pure olive oil. (Adding the Feta cheese is optional) Mix well and let stand 10 minutes. Meanwhile, using white fish such as cod, haddock or flounder rinse under cold water and set aside. In a sauté pan, add 1 Tbsp. of olive oil to coat the pan. Turn on to medium high and when pan is hot add fish to it. Add a spoonful at a time of the Mediterranean Delight olive oil blend prepared mix to the top of the fish and let fish cook to almost done. Then flip fish over in pan for another minute or so and then serve. (You can actually use any of the olive oil dipping mixes for this dish.)

DEVINE CHICKEN DIP

Mix one package of Curry n’ Red Chili dip mix according to the directions. Add 2 cans of chicken or 1 large chicken breast (cooked and shredded) and 1 cup of shredded cheddar cheese. Mix well and heat in the microwave for 2-3 minutes until cheese has melted. Serve with crackers for dipping.

 *You can also sprinkle some buttery, toasted bread crumbs on the top before serving for an extra special treat*

ARTICHOKE BRUSCHETTA CREA CHEESE SPREAD

1 (8 oz of cream cheese)softened, 3 tsp. finely chopped garlic, 1/2 tsp. salt, 1/2 tsp. sugar, 4 Tbsp. artichoke hearts (drained and chopped), 3 Tbsp. finely chopped onions, 3 Tbsp. chopped chives, 2 Tbsp. chopped parsley, 4 Tbsp. softened and chopped sundried tomatoes, 1 package Bruschetta Olive Oil Blend mix.

Directions: Take 1 Tbsp. of Bruschetta dip mix and mix with 1 Tbsp. of water in a cup and let sit 5 minutes to soften. Mix all ingredients together with cream cheese and let sit in fridge for at least 3 hours. Serve with crackers or vegetables.

YOUR OWN SIGNATURE FRENCH FRIES

Wash potatoes well and slice them in long strips. Coat in olive oil and spread out on a cookie sheet. Heat oven to 400. Sprinkle any of Yaya’s Veggie Dip Mix you would like the flavor of your fries to have, onto the sliced potatoes. Toss well to coat the potatoes.  Bake in oven for approximately 30-35 minutes turning the fries over after the first 15 minutes

GOURMET ICE CREAM

Add a small amount of any of our Fruit Dip mixes (unprepared) to softened vanilla ice cream or frozen yogurt. Mix in well and place into freezer for at least 1 hour and serve. You have created your own unique Gourmet ice cream flavor.

OMELETTES YOUR WAY

Use half of the package of any veggie dip you would like to 3 eggs and 2 Tbsp. milk or water…whisk together all ingredients…let sit in fridge for 10 minutes. Cook eggs until are the way you like them.  Sprinkle cheese on top and serve.

PESTO SHRIMP

Prepare Basil n’ Pine Nut Pesto Olive Oil Blend mix according to package directions using ONLY ONE HALF CUP regular olive oil. Cleanand devein one pound of jumbo shrimp. When steamed or cooked, add prepared pesto to pan with shrimp. Toss until the shrimp are hot and coated with the Pesto. Serve over pasta or rice or even mixed cooked veggies. Also works great with chicken or scallops!

BUFFALO BLUE BURGERS

Mix a packet of Buffalo Blue Wing Dip mix in with your burger. Shape into patties and cook. This works well with ground chicken or turkey too. Let me tell you......this is Y-U-M-M-Y !

SIGNATURE BROWNIES

Mix up a package of Yaya's Yummys "Double Dip" Brownie Mix as directed. Spread the batter in a prepared pan. Warm some of Yaya's Yummys "Mom's Magnificent" Strawberry Jam in the microwave for 30-40 seconds. Swirl the warmed jam in the brownie batter and bake as directed on brownie package. Know one will be able to resist your signature brownies!

SWEET ‘N SPICY COLESLAW

• 6 cups thinly sliced red cabbage
• 1/2 cup red apple sliced thin
• 1/2 cup green apple sliced thin
• 1/3 cup roasted, sliced almonds
• 2 tablespoons chopped fresh cilantro
• 1/3 cup Yaya’s Yummys Pepper Jelly
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon salt
• Pinch pepper
• 1/4 teaspoon ground cumin

Directions:

In a large bowl, combine the cabbage, apples, sliced almonds, and cilantro. In a small bowl, combine the pepper jelly, vinegar, oil, salt, pepper, and cumin, stirring until smooth. Pour over the cabbage mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours.

BACON, LETTUCE ‘N TOMATO BITES

Make 1 package of Yaya's Bacon n' Tomato dip mix according to directions. Take 1 or 2  pints of cherry tomatoes,( depending on how many you want to serve)  scoop the top and middle out of each tomato. Fill the tomatoes with the Bacon n' Tomato and top with finely shredded lettuce. Chill until ready to serve.

BUFFALO CHICKEN PIZZA

• 1 pkg. Yaya's Beer Bread Mix
• 1 cup plus 3 Tbsp beer or unflavored seltzer
• 1 pkg Yaya's Buffalo Blue Wing Dip Mix, prepared as directed for dip
• 1 cup shredded mozzarella or provolone cheese (more if you like cheesier pizza)
• 1 cup shredded, cooked chicken (Purchased rotisserie chicken works great and adds a nice, smoky flavor)
• 1/2 medium red bell pepper, seeded, sliced (optional)
• 1/4 cup chopped onion (optional)

Stir together Beer Bread Mix and beer or seltzer. Allow to rest for 5 minutes. With greased hands, press dough into a greased pizza pan.
Bake in a preheated 375 degree oven for 15 minutes. Spread prepared Buffalo Blue Dip, evenly onto dough; sprinkle evenly with cheese; add remaining ingredients evenly over dough. Bake for an additional 15/20 minutes, or until cheese has melted and turned a light golden brown.

BABY BUFFALO BITES

• 1 pkg. Buffalo Blue Wing Dip Mix
• (6 - 8) 12" flour tortillas
• 1/2 - 1 pound thin-sliced chicken

Spread Buffalo Blue Mix (prepared with only cream cheese) over a tortilla to about 1/8" thick. Arrange chicken slices in a single layer on top of the dip Roll up tortilla tightly. Repeat with remaining ingredients until you run out of chicken or dip. Refrigerate for 1 hour or until cream cheese sets. Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices. Arrange sliced bites on a platter. Refrigerate until served.

***Note: Tortillas are more pliable when brought to room temperature first.***

CHICKEN CUTLETS/ TENDERS

FIG HOR 'D OEUVRE SPREAD

Check back often for more Easy, Delicious, Time-Saving recipes & Tips. 

 We will continue to update this page frequently!

Feel free to email any ideas or recipes you have tried. Yaya loves to share!  Enjoy!