Caramel Apple Frosted Apple Cupcakes

cupcakes-690040_1920Happy almost Halloween! As you and your kids hurry to find or make the finishing touches to their costumes, make some time to enjoy these delicious apple cupcakes with a caramel apple frosting!

These cupcakes can be a special after-school or after-dinner treat for your family or a dessert for a Halloween get-together. You might even want to have them on hand for the tired parents who will come to your door on Saturday.

However you choose to enjoy them, remember to have a safe and fun Halloween!


2 cups Apples, skin on, grated

2 cups Sugar

2 cups Water

1 cup Butter

2 tsp Cinnamon

2 tsp Nutmeg

1⁄2 tsp Ground Cloves

3 1⁄2 cups Flour

2 tsp Baking Soda


1 package Simply Savory Caramel Apple Dip Mix

1 (8 oz.) package Cream Cheese, softened

1 (8 oz.) container Cool Whip, defrosted


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line muffin tins with cupcake papers.
  3. Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
  4. Cool; add flour and soda.
  5. Fill paper lined cupcake tins 2/3 full.
  6. Bake until cupcakes spring back when touched in the center.
  7. For the frosting, mix the Caramel Apple Dip Mix, cream cheese, and Cool Whip until blended. Refrigerate for 2 hours before frosting.

Note: If you plan to pipe your frosting with a piping bag, use the frosting without refrigerating, otherwise the frosting will be too stiff to push through the nozzle.

Pumpkin Cheesecake Gingersnap Crust

Gingersnap Crust
Photo Credit:

Happy National Pumpkin Cheesecake Day! This creamy, pumpkin dessert has become one of the staples of fall in America. You can get Pumpkin Cheesecake ice cream, Pumpkin Cheesecake milkshakes, Pumpkin Cheesecake brownie bites, and even Pumpkin Cheesecake cheesecake from the Cheesecake Factory!

Though the taste of Pumpkin Cheesecake is delicious enough on its own, the right food pairing can make it even better.

That’s why we’ve given you a recipe for a Gingersnap Crust, courtesy of Martha Stewart, that will be the perfect addition to your Pumpkin Cheesecake, made with our Pumpkin Cheesecake Dip!

Gingersnap Crust


1 3/4 cups Gingersnap Crumbs, from about 1/2 batch Gingersnaps

1/4 cup packed Dark Brown Sugar

1 tbsp. Unbleached All-Purpose Flour

1/2 tsp. Coarse Salt

4 tbsp. (1/2 stick) Unsalted Butter, melted


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
  3. Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.

Roasted Garlic & Herbs Scampi

Roasted Garlic & Herbs Scampi
Photo Credit: Leigh Wolf

There is no single way to make scampi. Some, especially in Europe, use langoustine instead of shrimp. In Britain, they coat their langoustine in batter before frying. In Italy, they often cook their scampi with garlic and olive oil.

For this recipe, you have the option of using shrimp, scallops, chicken breast to make your deliciously fancy dish.

Though this dish will look as if it belongs in your favorite Italian restaurant, it is quick and easy to make. Enjoy!

Roasted Garlic & Herbs Scampi


3/4 to 1 lb. shrimp, scallops, or chicken breast

1 (16 oz.) package Angel Hair Pasta  

1 package Simply Savory Roasted Garlic & Herbs Dip Mix  

2 Tbsp. Warm Water

3/4 Cup Pure Olive Oil   

Grated Parmesan Cheese  


  1. If using shrimp or scallops start by cooking the pasta according to its package directions. If using chicken, wait and cook the pasta while the chicken is cooking.  
  2. Mix Roasted Garlic & Herbs Dip Mix with warm water, then add olive oil.  
  3. Add a small amount of the olive oil mixture to a skillet and sauté the shrimp, scallops, or chicken until cooked through.
  4. Mix in the cooked pasta and the rest of olive oil mixture, and top with grated parmesan cheese.  

Cucumber Dill Fish Tacos

Cucumber Dill Fish Tacos

What makes a taco? Is it the meat? The toppings? The shell? If you eat the fillings without a shell, can it really be called taco salad?

Tacos are an easy, yet delicious, meal that can be found in many variations. You can go the traditional route, with beef or chicken, or you can get fancy, using fish, pork, or, wait for it, goat. That one’s your call.

Or, if you want to mix it up a bit, you can have quick and easy fancy taco. Get the flavor of fish tacos with the ease of oven-cooked fish sticks and top with your favorite taco toppings!

Cucumber Dill Fish Tacos


Fish Sticks

Tortilla Shells

1 package Simply Savory Cucumber Dill Dip Mix

1 cup Mayonnaise

1 cup Sour Cream

Optional Toppings, listed below


  1. Combine dip mix, mayonnaise, and sour cream and stir until mixed. Refrigerate for two hours.
  2. Cook fish sticks according to the package directions.
  3. Warm tortilla shells.
  4. Fill tortilla shells with fish sticks and prepared Cucumber Dill dip.
  5. Top with your favorite toppings.

Topping suggestions:

Shredded Cabbage

Shredded Lettuce

Diced Tomatoes

Diced Green Peppers

Sliced Avocadoes

Shredded Cheese

Crème Brulee Pumpkin Muffins

Creme Brulee Pumpkin Muffins
Photo Credit: Janet Hudson

There’s just something about certain dishes and desserts that carries a sense of sophistication and accomplishment.

Crème Brulee is one of those dishes.

The dessert is made with a custard base (usually, but not always, vanilla flavored) with a hard caramel or toffee top. Yum.

The first written record of Crème Brulee is in a French cookbook from 1691, but both English and Catalan cultures claim to be the true creator of the dish. Wherever it originated, Crème Brulee has continued to be made and enjoyed in homes worldwide.

For a taste of this delicious dish, made with a dash of autumn, try these Crème Brulee Pumpkin Muffins.

Crème Brulee Pumpkin Muffins

Muffin Ingredients:

3 cups All-Purpose Flour

1 tsp. Cinnamon

1 tsp. Nutmeg

1 tsp. Ground Cloves

4 tsp. Pumpkin Pie Spice

1 tsp. Salt

1 tsp. Baking Soda

4 Eggs

2 cups + 3 tbsp. Sugar

2 cups Pumpkin

1 ¼ cups Vegetable Oil

Filling ingredients:

1 (8 oz.) package Cream Cheese

2 tbsp. Butter

1 Egg

1 package Simply Savory Crème Brulee Dip Mix


  1. Preheat oven to 350° and grease 2 muffin pans.
  2. Mix cream cheese with 2 tablespoons of butter until combined. Add 1 egg and package of Simply Savory Crème Brulee and mix.
  3. Put the entire mixture on a piece of wax or parchment paper and shape it into a long log. Place in freezer for 1 to 1 ½ hours.
  4. In a large bowl combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, baking soda, eggs, sugar, vegetable oil, and pumpkin.
  5. Fill greased muffin pans ½ full with muffin mixture.
  6. Remove the log from the freezer and slice 24 cream cheese discs that equal 1-2 teaspoons.
  7. Push cream cheese discs into ½ full muffins pans and then cover with remaining muffin mixture.
  8. Bake at 350°F for 20 minutes or until a toothpick comes out clean from the muffin part.
  9. Let cool in pans for 5 minutes, then remove to racks to cool completely.