Cinn-A-Yum French Toast Casserole

Cinn-A-Yum French Toast Casserole
Photo Credit: Matthew Bellemare

Cold winter days are perfect for a warm, cinnamony breakfast.

This french toast casserole is a perfect way to start your Thanksgiving or Christmas day and makes enough to feed the whole family!

What toppings do you like to put on your french toast?

Cinn-A-Yum French Toast Casserole


10 cups (1 large loaf) day-old Brioche, cut into cubes

8 Eggs, lightly beaten

1 1/4 cups Milk

3/4 cup Heavy Cream

1/2 cup Maple Syrup

1/4 cup Brown Sugar

1 tablespoon Cinnamon

1 teaspoon Pure Vanilla Extract

1/4 teaspoon Salt

1/2 cup (1 stick) Unsalted Butter, melted

1 (8 oz.) package Cream Cheese, room temperature

1 package Simply Savory Cinn-a-Yum Dip Mix

Additional Maple Syrup, if desired


  1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together eggs, milk, cream, maple syrup, brown sugar, cinnamon, vanilla extract, and salt.
  3. Beat in melted butter and whisk for another 2 minutes.
  4. Drop bread cubes into the egg mixture, pressing them down so they’re completely coated and absorb all liquid. (You can let the cubed bread soak in the refrigerator overnight. Just increase the bake time by 15 minutes.)
  5. In a medium bowl, mix together cream cheese and Cinn-a-Yum.
  6. Spread 1/2 bread chunks in an even layer across the baking dish and drop spoonfuls of Cinn-a-Yum cream cheese evenly across the bread.
  7. Repeat with remaining bread and Cinn-a-Yum cream cheese.
  8. Cover with aluminum foil and bake for 35-45 minutes, or until cooked through and golden.  You can remove the foil in the last 5 minutes to aid in browning.
  9. Serve with maple syrup

Portabella Artichoke Stuffed Mushrooms

Portabella Artichoke Stuffed Mushrooms_Simply SavoryStuffed mushrooms are a great appetizer for dinner parties and potlucks. Fancy enough to serve with white tablecloths, yet simple enough for small gatherings.

These flavor-packed mushroom can be made as bite-sized poppers or as large, restaurant-style munchables, all depending on your cap size preference.

If you have made stuffed mushrooms before, prepare to be wowed by the addition of our Simply Savory Portabella Artichoke dip. Enjoy!


2 (12 oz.) packages White Button Mushrooms, cap size doesn’t really matter

1 (8 ounce) package Cream Cheese

1 (8 ounce) package Sausage

1 package Simply Savory Portabella Artichoke Dip Mix


1/4 cup Butter, melted


  1. Preheat oven to 350 Fahrenheit.
  2. Separate caps and stems while cleaning the mushrooms.
  3. If cleaning with water, let them drain for a bit.
  4. Start cooking the sausage in frying pan, at a medium to medium/high temperature.
  5. While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
  6. Spice the sausage to taste. Garlic is a good addition.
  7. Just before the sausage is done, add the stem pieces and finish cooking.
  8. Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
  9. Blend the Simply Savory Portabella Artichoke mix into the sausage cream cheese mixture.
  10. Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
  11. Set the caps into a 13×9 pan (or larger) with sides.
  12. Optional – Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they’re filled. You can put any extra butter in the bottom of the pan.
  13. Fill the caps with the cream cheese/sausage/stem mix.
  14. Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
  15. Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
  16. Scoop them out of the pan with a slotted spoon and arrange them on a plate.
  17. Serve warm. They reheat well, so you can make them ahead of time.

Recipe adapted from

New York Cheesecake

Mmm…cheesecake. This is one dessert that can be enjoyed in a seemingly endless variety of flavors and forms. We make cheesecake bites, cheesecake bars, cheesecake brownies, and more. We even have an entire restaurant named and known for its delicious cheesecakes.

No matter your favorite flavor, there’s a cheesecake for you. Chocolate, strawberry, caramel, raspberry, key lime, peanut butter, pecan, pumpkin — the possibilities are endless!

You also have the option of choosing your cheesecake’s crust. When making our Simply Savory New York Cheesecake Dip Mix as a cheesecake, we like to use a graham cracker crust, plus a little something extra, to really enhance the flavor! Read on to see what we use!

New York Cheesecake with a Graham Cracker Crust


1 (8 oz.) package of Cream Cheese, softened

1 (8 oz.) package Cool Whip, defrosted

1 package Simply Savory New York Cheesecake Dip Mix

1 Graham Cracker Crust

1 can of your favorite pie filling


1. Combine the cream cheese, Cool Whip, and dip mix and stir until completely mixed.

2. Spread filling in graham cracker crust and refrigerate for at least two hours.

3. Before serving, top with a can of your favorite pie filling!

What is your favorite cheesecake flavor? Share below!

Tavern Cheddar Macaroni and Cheese

Tavern Cheddar Macaroni and Cheese
Photo Credit: Gail

Macaroni and cheese is a common and wildly popular dish for many, especially children. But, even if you’ve even eaten more than your weight in cheesy goodness, how much do you actually know about this dish? Here are 15 fun facts about macaroni and cheese, courtesy of!

  1. Macaroni and cheese is the number one cheese recipe in the United States.
  2. In any given twelve-week period, approximately one-third of the population of the United States will eat macaroni and cheese at least once. About half of all children in the United States will eat macaroni and cheese during this time period.
  3. Macaroni and cheese has remained on the list America’s top ten comfort foods for decades.
  4. The most popular cheese used in macaroni and cheese recipes is Cheddar cheese.
  5. In 1993, Crayola named one of their crayon colors “macaroni and cheese.”
  6. Kraft introduced its famous boxed version of macaroni and cheese in 1937. During the first year, nine million boxes were sold.
  7.  Today, Kraft sells more than one million boxes of its macaroni and cheese every day.
  8. The average canned macaroni and cheese is a source of sixteen percent of the daily recommended protein for an adult. It is also a good source of copper, manganese and selenium.
  9. Macaroni and cheese is consistently on the list of top ten favorite food choices for children.
  10. Although the definitive origin of macaroni and cheese is not known, the first known written recipe for this dish is from thirteenth century southern Italy. This recipe calls for lasagna sheets and fermented cheese.
  11. The recommended wine to serve with macaroni and cheese is Burgundy wine.
  12. The first box recipe appeared in 1802 and was for macaroni and cheese. The recipe was actually printed on the sheet of paper found in the box surrounding the pasta.
  13. Kraft Macaroni and Cheese experienced a ten percent growth in sales in 2007. The Easy Mac macaroni and cheese cups grew fifty percent in sales this same year.
  14. Two restaurants in New York City, S’MAC and Supermac, serve only macaroni and cheese. Both restaurants offer classic macaroni and cheese as well as gourmet varieties of the dish.
  15. Macaroni and Cheese, by Marlena Spieler, and More Please, Macaroni and Cheese, by Deanna Keahey and Steve Kilner, are two cookbooks consisting entirely of macaroni and cheese recipes.

Tavern Cheddar Macaroni and Cheese


1 package Simply Savory Tavern Cheddar Dip Mix

1 (8 oz.) package Cream Cheese, softened

½ cup Sour Cream

1 (16 oz.) package Elbow Macaroni


  1. Mix the Tavern Cheddar dip mix with softened cream cheese and sour cream.
  2. Boil macaroni according to macaroni package directions.
  3. Drain & return to pan on low heat.  
  4. Stir in prepared Tavern Cheddar, until all of the pasta is coated.