Mini Coconut Cream Pies

Mini Coconut Cream Pies_Simply Savory
Photo Credit: Stacy

Summer can’t be complete without a bit of coconut. And we’re not talking about hula dancer shells or towering palm trees. We mean the delicious, creamy flavors of coconut cream pie.

This popular dessert is the perfect, refreshing treat for the end of a hot summer’s day. With our recipe for these Mini Coconut Cream Pies, you can add this dish to your casual poolside gathering or your classy dinner party.

Adults and children alike will love these yummy, bite-sized desserts!

Mini Coconut Cream Pies


1 package Simply Savory Coconut Cream Pie Dip Mix

1 (8 oz) package Cream Cheese

1 (8 oz) container Cool Whip, defrosted

Baked Frozen Mini Phyllo Cups

Whipped Cream

Toasted Coconut, to top


  1. Combine Coconut Cream Pie mix, cream cheese, and Cool Whip. Stir until thoroughly mixed. Refrigerate for at least 2 hours.
  2. Scoop the chilled dip into the phyllo cups.
  3. Top with whipped cream and toasted coconut.
  4. Serve and enjoy!

Warm Bacon Horseradish Dip

Warm Bacon Horseradish Dip_Simply SavoryBacon and horseradish go together like peanut butter and jelly. The savory flavor of bacon combined with uniquely delicious horseradish come together in a creamy dip that will leave you craving more!

Our Warm Bacon Horseradish Dip is perfect for a party appetizer or addition to a nice lunch. Serve it as a dip with crackers or bread cubes. You can also spread this warm dip on hamburgers or roast beef sandwiches.

Try it for yourself and share what you ate it with in the comments!

Warm Bacon Horseradish Dip


1 package Simply Savory Horseradish Heaven Dip Mix

1 (8 oz) package Cream Cheese, softened

1/4 cup Sour Cream

1/2 cup Mozzarella Cheese

8 slices Bacon, cooked crisp and crumbled


  1. Combine the Horseradish Heaven, softened cream cheese, and sour cream with an electric hand mixer.
  2. Stir in the mozzarella cheese and crumbled bacon.
  3. Refrigerate for at least 1 hour to allow the spices to soften.
  4. When ready to serve, microwave for 30 seconds and stir.  Continue to microwave and stir until the dip is at the temperature you desire.

Slow Cooker Carnitas (Shredded Pork)

Slow Cooker Carnitas (Shredded Pork)_Simply Savory
Photo Credit: Ginny

Dinner is often the meal that requires the most time and thought. For those who cook and work, slow cooker meals can often save the day.

This week’s featured recipe is for Slow Cooker Carnitas (Shredded Pork). This flavor-filled, slightly spicy meal will wow your families and give you several options for serving. We suggest using this recipe in the following ways:

  • Use the shredded pork as a filling for tacos, burritos, fajitas, enchiladas, chimichangas, quesadillas, or as a nacho topping.
  • Serve the shredded pork on a bun, and add barbecue sauce if desired.
  • Add the shredded pork to your chili or stew.
  • If desired, heat 1 tbsp. olive oil in a non-stick pan over high heat. Place shredded pork into the pan, press down and cook until the bottom side is golden brown and crusty.

How will you eat your carnitas?

Slow Cooker Carnitas (Shredded Pork)


3 1/2 to 4 lb Pork Shoulder, bone-in

1 1/2 tbsp Kosher Salt 

3/4 tsp Black Pepper    

1 tbsp Olive Oil

1 pkg Simply Savory Southwest Jalapeno Chipotle Dip Mix

1 cup Orange Juice


  1. Trim the fat from the pork shoulder. 
  2. Rinse and dry the pork shoulder, rub in salt & pepper. Mix the Southwest Jalapeno Chipotle with 1 tbsp olive oil, then rub all over the pork. 
  3. Place the pork in the slow cooker. Sprinkle some of the orange juice on the pork, then pour the rest into the slow cooker. 
  4. Cook on low for 8 hours or on high for 4 hours. The meat should be tender and falling off the bone. 
  5. Remove from the slow cooker, let cool slightly, and then shred the pork using two forks. Skim off the fat from the juices remaining in the slow cooker, discard the fat, and pour over the shredded pork.