Product Recipes

This page features many recipes using the various Backyard Patch Products.  Ever wondered what you could create with that last Tablespoon of Butter n Cheese?  This list of recipes will give you ideas to use with our most popular blends.

Click on the name of the Mix or Seasoning to travel to our website to pick up a package.  Scroll Down to see all the recipes.  If you want to see our entire collection of product-related recipes, check out the Recipe Archive on our website.

Marcy's Dill Dip

Dilly Potatoes

Potatoes with sweet carrots gives you a starch and a vegetable in one serving!  Great served with a roast or chicken and you can cook both in the oven at the same time.

4 large potatoes

2 carrots

1 onion, peeled and minced

2 Tbls. Butter

2 tsp. Marcy's Dill Dip mix

½ tsp. Black pepper, ground

½ tsp. Salt

2 Tbls cream or whole milk (you can also use half & half)

Preheat oven to 350 degrees.  Peel and shred carrots and potatoes.  A food processor is easiest, but a hand grater will work too.  Squeeze the potatoes and discard the extra liquid.  Butter a small baking dish, toss the potatoes and carrots with minced onion and place in the dish.  Sprinkle with Dill Dip Mix, salt & pepper.  Cut the butter into small bit and dot the top of the dish.  Drizzle cream or milk over the top and bake one hour until lightly brown.  Use foil to protect it if it start to brown early. 

Salsa Mix

WILD & CRAZY SALSA

1 jar sliced green olives

2 to 3 tomatoes, diced

1 peeled avocado

1 small white onion, diced

1/3 cup olive oil

1/4 cup balsamic vinegar

1 package Backyard Patch Salsa Mix or Hot Salsa Mix

Combine all ingredients.  Serve with baked chips or use as a topping on fish or chicken.

Butter 'n' Cheese Herb Mix

Seasoned Mixed Vegetables

4 quarts water

2 Tbls. hot sauce

2 cups diagonal cut carrots

2 cups onion, diced large

2 cups red potatoes, quartered

2 cups broccoli florets

2 cups cauliflower pieces

4 Tbls. butter, softened

1 tsp. Butter N Cheese Herb Mix

Bring water and hot sauce to a boil.  Add carrots, potatoes and onion to water and simmer until fork tender (about 10 minutes.)  During last 5 minutes add broccoli and cauliflower.  Just before vegetables are finished blend Butter N Cheese Mix into softened butter.  Once veggies are done, drain water  and toss veggies with butter mixture and serve.

POTTED HERBS

1 garlic clove, large (peeled)

1 cup low-fat cottage cheese

1/2 cup feta cheese

1/4 cup green onion tops (optional)

2 Tbls. Backyard Patch Butter N Cheese Herb Mix

2 Tbls. water

Rehydrate the herbs in the water for 5 minutes  Using a food processor drop in garlic and process for 3 seconds.  Add rehydrated  herbs, onion tops and process until finely chopped.  Add cheeses. 

Spoon into crocks or pretty jars and chill at least 8 hours.  Serve with toasted French bread.

Garlic & Herb Combination Herb Mix

Garlic Mayo

Goes great with veggie dippers, but perfect on roast beef or turkey sandwiches.  Special taste for asparagus

1 ½ Tbls. Backyard Patch Garlic & Herb Herb Mix

¼ cup finely chopped green onions (or chives)

¼ cup olive oil

2 cups mayo

Combine times and allow to meld for 1 hour before serving.

Herbal Garlic Salad

6 large ripe tomatoes, thinly sliced

½ cup fresh basil leaves

8 oz. Fresh mozzarella, shredded

Special Raspberry dressing:

   ½ cup olive oil

   ¼ cup rice vinegar

    1 Tbls. Balsamic Vinegar

    2 Tbls raspberry preserves or “all-fruit”

    2 tsp Backyard Patch Garlic and Herb Combination

 Layer sliced tomatoes with shredded cheese and ribbon-cut basil leaves on a large plate or 4 individual serving plates.  Whisk together dressing ingredients.  Drizzle dressing over salad and serve.

Four Spice Meat Rub

Four Spice Ketchup

A wonderful quick ketchup for your grilled burgers  - veggie or beef!

1 cup ketchup

juice of one lime

2 tsp. Backyard Patch Four Spice Meat Rub

S&P to taste

Add Ketchup to a bowl, mix in lime juice and seasonings.  Allow to meld 1 hour before serving for best flavor.

Herbal Spread Herb Mix

Stuffed Mushroom Caps

1 lb. large mushroom caps

1 8 oz. package of cream cheese or Neufchatel

1 Tbls. Backyard Patch Herbal Spread Herb Mix

Combine cream cheese with Herb Mix.  Using the back of a spoon, stuff the mushroom caps with cheese mixture.  Chill thoroughly before serving.

Cinnful Dessert Blend

The Perfect Fall spice blend for pies, cakes, cookies, scones and more.  Here are couple recipes:

Cinnamon Roasted Nuts

If you must avoid peanuts, omit them from the recipe and increase the other nuts to 1 cup each and make the recipe as listed.

one 8-oz. jar dry-roasted peanuts

1/2 cup pecans

1/2 cup walnut halves

1 egg lightly beaten

1 tsp. water

3/4 cup sugar

1 T. Backyard Patch Cinnful Dessert Blend

3/4 tsp. salt

Combine the nuts.  Mix together the egg and water and toss with the nut mixture.  Combine the sugar, spices and salt and toss that with the nuts until they are well coated.  Spread nuts in a single layer on a lightly greased cookie sheet.  Bake at 300 degrees for 20 to 25 minutes.  Break up any large clusters and allow to cool.

Cinnful Sugar Cookies

Make a Cinnful  Spiced Sugar by combining ½ cup of confectioners’ sugar with 1 teaspoon of Cinnful Dessert Blend. Next, make your favorite butter cookie or sugar cookie recipe and lightly dust the top of the cookies with Cinnful Spiced Sugar before or after baking.

Butter Cookies

1/2 cup(s) butter

1 cup(s) sugar

1 egg(s)

1 1/2 cup(s) flour, all-purpose

1 teaspoon baking powder

1/4 teaspoon salt

In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg; beat until combined. Beat in flour, baking powder, and salt. Divide dough in half.  Shape each half of the dough into a 12-inch-long rope. Wrap and freeze about 4 hours or until firm.  Preheat oven to 325°F. Unwrap dough; carefully slice the frozen dough into 1/2-inch-thick slices. Place the slices, cut sides up, on an ungreased cookie sheet. Use your Cinnful Spiced Sugar sprinkle here.  Bake for 12 to 15 minutes or until edges are golden brown. Remove from cookie sheets; cool on a wire rack. 

Herbs De Provence Seasoning Blend

Herb Baked Squash

6 pieces of banana squash or 3 acorn squash, halved

1 1/2 tsp. Backyard Patch Potato Topper Blend

     or Backyard Patch Herb de Provence

3 Tbls. butter

1/3 cup mild honey

Preheat oven to 350 degrees. Remove any seeds and membrane from center of squash.  Place in single layer on greased baking dish.  Sprinkle about 1/4 tsp. of herbs over each piece.  Dot with butter.  Bake 40 minutes in preheated 350 degree oven until almost tender.  Drizzle pieces with honey and continue baking until tender.  Serve with additional butter and honey. 

Serves 6

Do-It-All Seasoning Blend

Tomato Salad

• 5 small tomatoes
• 1 cucumber
• 1 small red onion
• 1 Tbls. Backyard Patch Do-it-All
• 1 Tbls. Water
• ¼ cup olive oil
• ¼ cup red wine vinegar

Mix herbs with water let stand for five minutes.  Cut tomatoes into wedges.  Slice cucumbers peeled or unpeeled.  Slice onion rings and cut in half.  Whisk oil and vinegar into Do-it-All until well blended.  Place vegetables in bowl and toss with dressing.  Chill for at least one hour to meld flavors.

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