Peach Mango Reaper Salsa

The Carolina Reaper pepper is one of the spiciest peppers in the world. It is up to 880 times hotter than a jalapeno pepper!

Thankfully, it can also offer a great flavor when paired with the right spices. Our The Reaper dip does just that, using onion, garlic, and herbs to create a delicious taste.

For even more flavor, we’ve created a recipe for a Peach Mango Reaper Salsa. You can adjust the spice level to fit your preferences, making this an all-around favorite!

Peach Mango Reaper Salsa

Ingredients:

2 medium Peaches, peeled and diced

1 Mango, peeled and diced

½ cup Red Onion, diced

½ cup Red Bell Pepper, diced

½ cup fresh Cilantro, coarsely chopped

1 Lime, juiced

Simply Savory The Reaper

Directions:

  1. In a medium glass bowl, combine all of the ingredients, except for The Reaper. 
  2. Add The Reaper.  The amount used will depend on your desired amount of spiciness.
  3. Let the salsa stand for at least 10 minutes before serving.

Jamaican Jerk Shrimp

Jamaican jerk cooking has been used for hundreds of years. It uses a hot spice blend to bring powerful flavors to meats such as chicken and pork. You can also use it to season shrimp, like we did in this recipe!

We’ve used our Jamaican Jerk Rub seasoning as a wet rub for this recipe, but you can also use it as a dry rub on other meats.

Jamaican Jerk Shrimp

Ingredients:

1/4 cup Soy Sauce

1/4 cup Vinegar, White Vinegar or Apple Cider Vinegar

2 Tbsp. Olive Oil

3/4 cup Orange Juice

1 Tbsp. Lime Juice

4 Tbsp. Simply Savory Jamaican Jerk Rub

1 lb. Shrimp, peeled and deveined

1 Tbsp. Olive Oil

Directions:

  1. In a medium bowl, whisk together soy sauce, vinegar, 2 tablespoons olive oil, orange juice, lime juice and 4 tablespoons Simply Savory Jamaican Jerk Rub.  Set aside ¼ cup marinade to use later when cooking the shrimp.
  2. Add the shrimp to the bowl of marinade.  Let sit for 30 minutes.
  3. Heat one tablespoon olive oil over medium high heat in a large skillet. Add shrimp and the reserved ¼ cup marinade and cook approximately 3 minutes per side, or just until opaque and cooked through.

Taco Sliders

What’s better than tacos? Taco sliders!

These bite-sized sandwiches are a great way to serve a hearty appetizer at a party. They’re also a tasty, family-friendly meal! Let us know what you think of these sliders below!

Taco Sliders

Ingredients:

1lb Ground Beef

1 10 oz. can Rotel Tomatoes & Green Chilies

1 6 oz can Tomato Paste

1 pkg. Simply Savory The Whole Enchilada, unprepared

1 pkg. Slider Rolls

12 pieces of sliced Cheddar Cheese

2 Tbsp. Butter, melted

1/4 tsp. Garlic Powder

2 Tbsp. chopped Cilantro, optional

Desired toppings such as sour cream, shredded lettuce, guacamole or salsa

Directions:

  1. Preheat oven to 375° F.  Lined a baking sheet with parchment paper.
  2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease.  Return the ground beef to the skillet.
  3. Over medium heat, add the Rotel, tomato paste, and The Whole Enchilada.  Stir and bring to a simmer.
  4. If the slider rolls are not already sliced, slice the rolls in half and place the bottom half of the rolls on the parchment lined baking sheet.
  5. Bake for 5 minutes or until bread is lightly toasted.
  6. Spoon the ground beef mixture over the bottom of the rolls. Top each roll with a slice of cheese, and place the top buns on.
  7. Blend together the melted butter and garlic powder.  Brush the garlic butter over the tops of the rolls.
  8. Bake for 10 minutes or until the rolls are browned and the cheese is melted.
  9. Sprinkle with cilantro, if desired, and serve with the toppings of your choice.

Coconut Key Lime Cookies

For this week’s recipe, we’re putting the lime in the coconut and making scrumptious cookies!

These cookies feature the perfect blend of sweet and tart tastes offered by our Key Lime dip mix. We’ve also added coconut flakes for flavor and texture.

Are you ready to make these easy cookies? Let’s jump into the recipe!

Coconut Key Lime Cookies

Ingredients:

1 cup Butter, softened

1 pkg. Simply Savory Key Lime

1 ¼ cups White Sugar

1 Egg

1 teaspoon of Vanilla

1 teaspoon Baking Soda

½ teaspoon Baking Powder

½ teaspoon Salt

3 cups plain Flour

1 cup shredded Coconut Flakes

½ cup White Sugar

Directions:

  1. Preheat oven to 350° F.
  2. Cream together the butter, Simply Savory Key Lime, and sugar.  Mix in the egg and vanilla.
  3. Sprinkle baking soda, baking powder, salt, flour and coconut on top of wet ingredients. Mix well, just until combined.
  4. Using a small ice cream scoop or spoon, scoop out the cookie dough. Form into a ball and just press tops the sugar.
  5. Place cookies two inches apart on a parchment-lined baking sheet.
  6. Bake at 350° F  for 13-15 minutes. Cool on a rack for 10-15 minutes

Sundried Tomato & Black Olive Roasted Chicken

This week’s recipe is simply delicious. With just four ingredients, you’ll have a delectable entree that you can enjoy with your favorite sides. Make it a Mediterranean night or enjoy some down home cooking. Either way, this easy recipe is one you’ll want to save!

Sundried Tomato & Black Olive Roasted Chicken

Ingredients:

1 Chicken, approximately 5 lbs.

1 cup of salted Butter, softened

2 Tbsp. Olive Oil

1 pkg. Simply Savory Sundried Tomato & Black Olive

Directions:

  1. Preheat oven to 350 °F.
  2. Remove giblets and neck from chicken. Discard or cook separately.  Rinse, then pat dry the chicken.
  3. Mix together the butter, olive oil, and Simply Savory Sundried Tomato & Black Olive until thoroughly blended.
  4. Rub the butter mixture all over the outside of the chicken.
  5. Roast chicken uncovered in the preheated oven until browned and the juices run clear, about 2 hours, or until the internal temperature registers 180°F, measured at thickest part of the thigh.
  6. Remove from oven and let stand 10 to 15 minutes before carving.

Gingerbread Apple Upside Down Cake

You may have had gingerbread cookies before, but have you ever made a gingerbread cake?

Filled with the delicious spices that make gingerbread so unique, this cake will warm both your heart and your stomach! We’ve also added apples for even more texture and flavor.

Make this cake for your holiday party or as a treat for yourself! Merry Christmas!

Gingerbread Apple Upside Down Cake

Ingredients:
¼ cup Butter, cubed
½ cup packed Brown Sugar
3 Apples – peeled, cored and sliced
½ cup Shortening
3/4 cup White Sugar
1 pkg. Simply Savory Gingerbread
1 Egg
1 teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
1 cup Milk

Directions:

  1. Preheat oven to 350° F.
  2. Place butter in a 9-inch round baking pan, and heat in the oven just until the butter is melted.
  3. Carefully tilt the pan to coat bottom and sides.
  4. Sprinkle the brown sugar over the butter.
  5. Arrange the apple slices in circles over brown sugar mixture, then set aside.
  6. In a medium bowl, cream together the shortening, white sugar, and Simply Savory Gingerbread.
  7. Beat in the egg and vanilla until light and fluffy.
  8. In a separate bowl, combine the flour, baking powder, and salt.
  9. Stir the flour mixture into the creamed mixture a little at a time, alternating with the milk.
  10. Pour into the prepared baking pan so that the apple is completely covered.
  11. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted, comes out clean.
  12. Immediately invert onto a serving plate. Serve warm with ice cream.

Kris Kringle’s Candy Cane Whoopie Pies

Whoopie pies combine the best parts of cookies and cake. You can enjoy the chewy texture of a cookie paired with the smooth richness of a tasty filling. Plus, they’re super easy to make!

This holiday season, make these whoopie pies for your next celebration. Everyone will love the mint chocolate flavor – including Kris Kringle!

Kris Kringle’s Candy Cane Whoopie Pies
Ingredients
:
½ cup Vegetable Shortening
2 cups White Sugar
2 Eggs
2 teaspoons Vanilla Extract
2 cups Milk
4 cups All-Purpose Flour
½ cup unsweetened Cocoa Powder
1 tablespoon Baking Soda
1 ½ teaspoons Salt
1 pkg. Simply Savory Candy Cane dip mix
8 oz. Cream Cheese, softened
1 – 8 oz. container Cool Whip
Crushed Candy Cane pieces, optional
Directions:

  1. Preheat the oven to 375° F. Cut and set aside 25 pieces of plastic wrap about 5 inches square.
    In a large mixing bowl, blend together the vegetable shortening, and the sugar. Add the eggs,
    vanilla, and milk and blend until smooth and creamy.
  2. In a separate bowl, whisk together the flour, unsweetened cocoa, baking soda, and salt until
    thoroughly combined. Fold the flour mixture into the wet ingredients just until smooth.
  3. Using a tablespoon, scoop level spoonfuls of batter and place mounds, spaced about 2 inches apart,
    on 2 parchment paper-lined baking sheets. Bake for 9 to 11 minutes, rotating baking sheets
    halfway through. Allow to cool on baking sheets for several minutes before removing to finish
    cooling on racks.
  4. To make the filling, mix together the Simply Savory Candy Cane with the softened cream cheese
    until thoroughly blended, then fold in the Cool Whip until combined.
  5. To fill cookies, choose 2 cookies that are about the same size, and spread about 2 Tbsp. of the
    prepared Simply Savory Candy Cane onto the flat bottom of a cookie. Top with the other cookie,
    flat-side down, and wrap the filled cookie in a sheet of plastic wrap. Place filled cookie in the
    freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and
    freezing.
  6. To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10
    to 15 minutes. If desired, just before serving, dab the Candy Cane filling edges into the crushed
    candy cane pieces and lightly pat pieces into place.

Kris Kringle’s Holiday Tarts

Eggnog is a classic holiday treat, but it’s not always everyone’s favorite. Made from milk, egg yolks, and a dash of your liquor of choice, the recipe is enough to make you ask, “Who thought of this?”

Historians generally believe that eggnog originates from a Medieval drink known as a posset, which was a milky drink that was similar to ale and served hot. Monks in the 13th century were known to add figs and eggs to their cups of posset, a variation that became the drink we know today. Since eggs, milk, and sherry were foods that only the rich could afford, eggnog was used to toast to good health.

As America was settled and farms flourished, however, these foods became common fare. Rum, more affordable than sherry, became a popular choice for spiking the eggnog. Even George Washington enjoyed this drink, creating his own special recipe for it.

Our Kris Kringle’s Eggnog dip mix is a holiday favorite – even for those who don’t love the drink itself. Use the recipe below to make these easy and delicious tarts for your next holiday party!

Kris Kringle’s Holiday Tarts

Ingredients:

1 package Simply Savory Kris Kringle’s Eggnog

8 oz. Cream Cheese, softened

1 (8oz.) container Cool Whip

24 mini Phyllo Cups or Shells

Ground Nutmeg, optional

Whipped Topping, optional

Directions:

  1. Combine Kris Kringle’s Eggnog with the softened cream cheese. 
  2. Fold in the Cool Whip.
  3. Use a spoon or a piping bag to fill each shell. 
  4. Optionally, top each dessert with a dollop of whipped topping and a sprinkle of nutmeg.

English Toffee Cupcakes

Cupcakes are one of the best desserts. Whip up a batch and add some sprinkles for a fun, kid-friendly dessert. For a more gourmet option, find a more complex flavor with fancy garnishes.

Best of all, you can challenge yourself with a from-scratch recipe or make just-as-delicious cupcakes using a box mix!

In this week’s recipe, we’re helping you turn box cake mix into a gourmet cupcake. These desserts will be so beautiful and delicious, everyone will think they’re store-bought!

English Toffee Cupcakes

Ingredients:

1 box Chocolate Cake Mix (preferably Duncan Hines)

1 box Chocolate Pudding Mix

1 stick softened Butter (1/2 cup)

4 Eggs

1/3 cup Vegetable Oil

1cup whole Milk

1 teaspoon Vanilla

1 pkg. Simply Savory English Toffee mix

8 oz. Cream Cheese, softened

8 oz. container Cool Whip

4 – 6 Heath or Skor candy bars, crushed into pieces

Directions:

  1. Stir together the pudding and cake mix.
  2. Add butter, eggs, oil, and milk, and combine until batter is smooth.
  3. Pour into paper-lined cupcake tins. Bake as directed on box, then set aside to cool.
  4. Combine English Toffee mix and cream cheese, then fold in the Cool Whip.
  5. Frost the cooled cupcakes with the English Toffee mixture, then sprinkle each cupcake with the crushed candy bars.
  6. Serve immediately, then refrigerate any leftovers.

Bruschetta Cheeseball

Thanksgiving is only a week away – can you believe it?!

Our recipe this week is a great option for a pre-feast appetizer. Our Bruschetta Cheeseball offers the delicious taste of bruschetta without all the work. This cheeseball is packed with flavor and super easy to make. You can even get it ready in advance to save time and counter space for the rest of the cooking!

Bruschetta Cheeseball

Ingredients:

1 pkg. Simply Savory Bruschetta

16 oz. Cream Cheese, softened

3 Tbsp. Sun-Dried tomatoes, diced

3 Tbsp. Basil leaves, chopped

2 Tbsp. Butter

3/4 cup Panko Breadcrumbs

1 small Tomato, chopped with seeds removed

1 Tbsp. fresh Basil, chopped fine

Directions:

  1. Add Simply Savory Bruschetta and softened cream cheese to a bowl and thoroughly blend together with a hand mixer. Put the Bruschetta mixture on a large piece of plastic wrap, cover tightly, and shape into a ball. Refrigerator for at least 2 hours.
  2. To make the coating for the cheeseball, start by rinsing and patting dry the sundried tomatoes, then set aside.  Next, melt the butter over medium heat. Add the panko breadcrumbs and stir continuously until the panko is golden. Cool the panko completely, then stir in the sun-dried tomatoes and basil.
  3. When ready to serve, remove the cheese ball from the plastic wrap and let sit for 15 – 20 minutes at room temperature.  Next roll the cheeseball in the panko mixture, pressing slightly, until the cheeseball is evenly coated. Garnish with the tomatoes and basil.
  4. Serve with crackers or toasted baguette slices.