YaYa's Cookbook

06/05/2026

Banana Pudding Icebox Cake

This Banana Pudding Icebox Cake is a creamy, no-bake Southern dessert layered with fluffy banana pudding, graham crackers, and whipped topping. After chilling overnight, the crackers soften into delicate cake-like layers that make every bite rich, cool, and comforting. It is an easy make-ahead dessert that is perfect for cookouts, potlucks, holidays, and family gatherings.

Ingredients:

2 3.4 ounce boxes instant banana cream pudding mix
3 cups cold milk
2 8 ounce containers whipped topping
3 sleeves graham crackers
Fresh banana slices for topping optional

Instructions:

In a large mixing bowl, whisk together the banana cream pudding mix and cold milk until smooth and beginning to thicken.
Fold in one container of whipped topping until fully combined.
Place a layer of graham crackers into the bottom of a 9×13-inch baking dish, breaking crackers as needed to fit.
Spread one-third of the pudding mixture evenly over the graham crackers.
Repeat the layers two more times.
Add a final layer of graham crackers on top.
Spread the remaining whipped topping over the entire cake, covering completely.
Cover and refrigerate for at least 6 hours, preferably overnight.
Before serving, garnish with crushed graham crackers and banana slices if desired.

06/04/2026

BBQ Beef Cups

Ingredients:

3/4 lb ground beef
1/2 cup commercial barbecue sauce
1 t. instant minced onion
1 10 oz can refrigerated biscuits
1/2 cup 2 oz. shredded cheddar cheese

Instructions:

Brown beef in a skillet, stirring to crumble; drain.
Add barbecue sauce and onion; stir well. Set aside.
Separate biscuits and place one in each muffin cup, pressing up the sides.
Spoon meat mixture evenly into biscuit cups; sprinkle with cheese.
Bake at 400°F for 8 minutes or until golden brown.

06/03/2026

The best summer recipes celebrate simple ingredients and easy preparation. Fresh fruits, garden vegetables, make-ahead meals, and dishes that feed a crowd all shine during the warmer months. These recipes have become favorites because they are practical, family-friendly, and full of seasonal flavor.

Whether you are hosting a backyard barbecue, planning a beach trip menu, or simply trying to use up tomatoes and berries from the garden, these YaYa’s Cookbook recipes will help you make the most of summer cooking.

Be sure to bookmark your favorites and share them with family and friends. Summer may be short, but the memories made around the table last a lifetime.

06/02/2026

Cheeseburger Pasta Salad

A creamy and hearty pasta salad loaded with seasoned ground beef, cheddar cheese, tomatoes, pickles, and a tangy burger-style dressing. Perfect for cookouts, potlucks, or easy family dinners.

Ingredients:

12 ounces rotini or fusilli pasta
1 tablespoon olive oil
1 small yellow onion diced
2 garlic cloves minced
Salt and black pepper to taste
1 pound ground beef
1/2 cup cherry tomatoes chopped
1/2 cup red onion diced
1/2 cup dill pickles chopped
1/2 cup shredded lettuce
3/4 cup shredded cheddar cheese

Dressing:

1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon salt

Instructions:

Cook the pasta according to package directions until tender. Drain and rinse lightly with cool water.
Heat olive oil in a skillet over medium heat. Add the yellow onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for another minute.
Remove the onion mixture from the skillet and set aside.
In the same skillet, cook the ground beef until browned and fully cooked. Drain excess grease.
Return the onion mixture to the skillet and stir together with the beef.
In a large bowl, combine the cooked pasta, beef mixture, tomatoes, red onion, pickles, and lettuce.
In a small bowl, whisk together the mayonnaise, ketchup, and salt to make the dressing.
Pour the dressing over the pasta salad and toss until evenly coated.
Stir in the shredded cheddar cheese.
Chill for 30 minutes before serving if desired.

06/01/2026

Easy Skillet Lasagna

This Easy Skillet Lasagna brings all the cozy flavor of traditional lasagna into one simple skillet meal. Tender noodles, savory beef, rich tomato sauce, and melted cheese come together in under an hour for a hearty family dinner that tastes like it simmered all day.

Ingredients:

1 tablespoon olive oil
1 pound ground beef
1/4 onion diced
1 tablespoon minced garlic
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
2 cans crushed tomatoes 15 ounces each
2 cups water
8 ounces lasagna noodles broken into bite-size pieces
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese optional for serving
Fresh parsley chopped

Instructions:

Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are softened. Drain any excess grease.
Stir in the salt, pepper, and Italian seasoning.
Pour in the crushed tomatoes and water, then stir in the broken lasagna noodles.
Bring the mixture to a gentle boil. Cover the skillet and reduce the heat to low.
Simmer for 15 to 20 minutes, stirring occasionally, until the noodles are tender.
Sprinkle the mozzarella cheese evenly over the top. Cover again and cook for 2 to 3 minutes until the cheese is melted.
Spoon onto plates and top with ricotta cheese and fresh parsley if desired.

05/31/2026

Sweet & Sour Pork Chops

Ingredients:

6 boneless pork loin chops 1-1/2 lbs
2 t. canola oil
1/2 cup packed brown sugar
1/3 cup balsamic vinegar
1 T. reduced-sodium soy sauce
1 t. molasses
1 t. grated orange peel
2 t. cornstarch
1 T. water
2 large navel oranges peeled and sectioned
4 cups hot cooked rice

Instructions:

In a large nonstick skillet, brown pork chops on both sides in oil.
Remove and keep warm.
In the same pan, combine brown sugar, vinegar, soy sauce, molasses, and orange peel until blended.
Return meat to pan; cover and simmer for 15 minutes or until tender.
Remove chops and keep warm.
Combine cornstarch and water until smooth; stir into pan juices.
Bring to a boil, cook, and stir for 2 minutes or until thickened.
Add orange segments and cook for 1 minute.
Serve over rice.

05/28/2026

Jalapeno Butter

Ingredients:

1-3/4 inch cube of fresh gingerroot
2 large cloves garlic
1 to 2 large jalapeno peppers seeded
1/4 cup loosely packed cilantro leaves
1/2 cup butter softened

Instructions:

In a food processor, combine gingerroot, garlic, and peppers; process until finely chopped.
Add cilantro and process until blended. Stir in butter.
On waxed paper or plastic wrap, shape into a 6-inch log.
Seal tightly and chill until serving time or freeze for up to 3 months.
Place a slice on top of each hot piece of fish when ready to serve.

05/27/2026

05/26/2026

Sweet Potato Casserole

Ingredients:

3 cups cooked and mashed sweet potatoes
1 cup sugar
1/2 cup melted butter to mix with potatoes
2 eggs slightly beaten
1 t. vanilla
1/3 cup milk
1/2 cup firmly packed brown sugar
1/4 cup flour
2-1/2 T melted butter topping
1/2 cup chopped nuts

Instructions:

Combine sweet potatoes, sugar, ½ cup melted butter, 2 eggs, 1 t vanilla and ⅓ Cup milk
Pour into a 2-qt. casserole dish.
Mix brown sugar, flour, 2 ½ T melted butter and chopped nuts
Sprinkle over potato mixture.
Cook at 350°F for 30-40 minutes.

05/25/2026

Chuck Wagon Wraps

These Chuck Wagon Wraps are a quick and satisfying meal made with seasoned ground beef, barbecue baked beans, and sweet corn, all wrapped in a warm tortilla. Finished with fresh lettuce, tomatoes, and sour cream, they bring together hearty flavors and fresh toppings for an easy, family-friendly dinner that is perfect for busy weeknights.

Ingredients:

1 lb. lean ground beef
1 can 28 oz barbecue-flavored baked beans
1 pkg. 10 oz. frozen corn, thawed
4-1/2 t. Worcestershire sauce
1 cup 4 oz. shredded reduced-fat cheddar cheese
12 flour tortillas 8 inches warmed
3 cups shredded lettuce
1-1/2 cups chopped fresh tomatoes
3/4 cup reduced-fat sour cream

Instructions:

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
Stir in the beans, corn and Worcestershire sauce; mix well.
Bring to a boil. Reduce heat and simmer, uncovered for 4-5 minutes or until heated through.
Sprinkle with cheese; cook 1-2 minutes longer.
Spoon about 1/2 cup of mixture in center of each tortilla; top with lettuce, tomatoes and sour cream.