Mini Coconut Cream Pies

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

Ingredients

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

Directions

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!

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Warm Bacon Horseradish Dip

Bacon 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

Ingredients

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

Directions

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)

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)

Ingredients: 

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

Instructions: 

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.

Key Lime Corn-on-the-Cob

Summer is the perfect time for cookouts, picnics, and outdoor get-togethers. Hamburgers and hot dogs are usually the main course, but side dishes can vary based on location and crowd.

One of our favorite cookout side dishes is fresh corn-on-the-cob. If you want to enjoy this easy side dish, try cooking your corn with one of the following methods:

• Boil it: Place your shucked corn in a wide, flat pan or a tall pot. Fill your pan/pot with enough water to cover the corn and add a tablespoon of salt. Boil for 3-5 minutes for fresh corn or 6-8 minutes for corn that’s a few days old.
• Microwave it: Don’t shuck your corn for this method. Place 2 ears of corn in your microwave and cook for 4-6 minutes. Let it cool before handling.
• Grill it: Pull back the husks, but leave them attached at the bottom. Remove any corn silk and brush the corn with olive oil. Let the husks cover the corn again and wrap it all in aluminum foil. Grill over medium-high heat, turning occasionally, for about 15 minutes or until the husks are toasted.

We love to serve our corn with our Key Lime butter. It’s not the most traditional way to eat it, but it is certainly the yummiest! Try it for yourself!

Key Lime Corn-on-the-Cob

Ingredients

4 tbsp Salted Butter, melted

4 tsp Simply Savory Key Lime Dip Mix

Cayenne Pepper, to taste

Corn on the Cob, cooked

Directions

1. Combine melted butter with Key Lime dip mix.
2. Brush Key Lime butter on corn-on-the-cob and sprinkle with cayenne pepper, if desired.

Spicy Cheddar Omelet

Morning is not the time for chopping vegetables and following complex recipes. Enjoying a yummy omelet for breakfast is a great idea, but can feel like a daunting task on a sleepy morning.

Instead of buying, chopping, and cooking loads of vegetables for your breakfast eggs-travaganza, try making our Spicy Cheddar Omelet! Our Cheddar Jalapeno dip mix has all the cheese and veggies you need for a quick gourmet breakfast!

Spicy Cheddar Omelet

Ingredients

1 tbsp Simply Savory Cheddar Jalapeno Dip Mix, unprepared

2 Eggs or 1/2 cup Egg Substitute

2 tbsp Milk or Water

Directions

1. Whisk together all ingredients and chill at least 20 minutes.
2. In a small skillet coated with cooking spray over medium heat, cook the mixture about 3 minutes, until partially set. Flip with a spatula and continue cooking 2-3 minutes, or until cooked through.

Bacon & Blue Wine Spread

All of our dips are great for parties, picnics, and potlucks, but sometimes a more sophisticated option is desired.

This week, our recipe is a flavor-packed wine spread made with white wine and our smoky Bacon & Blue dip. Serve with crackers or bread for a ladies’ night or cocktail party and watch as your guests fall in love!

Note: This recipe uses alcohol, so we recommend using it as an adults-only dish. Enjoy!

Bacon & Blue Wine Spread

Ingredients

12 oz Cream Cheese

2 1/2 tbsp White Wine

1 package Simply Savory Bacon & Blue Dip Mix

Directions

1. Combine cream cheese, white wine, and dip mix until thoroughly mixed.
2. Refrigerate at least 2 hours before serving.
3. Serve at room temperature.

Carrot Cake

Photo Credit: Isabelle Hurbain-Palatin

Carrot cake is different than most other cakes. Full of savory flavor and spices, this cake tends to be more moist than your typical birthday cake. It’s also easier to make than most cakes, which makes it perfect for beginning bakers.

This week, we’re using our Carrot Cake dip to frost a delicious carrot cake, courtesy of Tammy Elliott. When making your dessert, use the following tips to make it the best carrot cake you’ll ever eat!

• Don’t grate your carrots too large – Your cake doesn’t bake long enough to cook the carrots, so make sure they’re finely grated. Aim for light and airy pieces that will add moisture and texture to the cake without overwhelming the flavor.
• Don’t slice or separate the layers – Some layer cakes are baked as two cakes and each is sliced in half to create four layers. Don’t do that with carrot cake. Leave each 9″ cakes as they are and frost them to add additional yumminess! And speaking of frosting…
• Don’t frost while warm – This is true for any cake. When you frost a cake while it’s warm, the frosting will become runny and literally melt off your cake. Let your cakes cool completely before frosting and assembling.

Carrot Cake

4 Eggs

1 1/4 cups Vegetable oil

2 cups White Sugar

2 tsp Vanilla Extract

2 cups All-Purpose Flour

2 tsp Baking Soda

2 tsp Baking Powder

1/2 tsp Salt

2 tsp Ground Cinnamon

3 cups Grated Carrots

1 cup Chopped Pecans

1 package Simply Savory Carrot Cake Dip Mix

1 (8 0z) package Cream Cheese, softened

1 (8 oz) container Whipped Topping, defrosted

Directions

1. Preheat oven to 350°F. Grease and flour a 9×13 inch pan.
2. Combine the dip mix, cream cheese, and whipped topping until thoroughly mixed. Refrigerate for at least 2 hours.
3. In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Habanero Heatwave Olive Oil Bread Dip

Did you know spicy foods can help your health? Researchers have found that an ingredient in peppers called capsaicin can help lower blood pressure, increase metabolism, and maybe even help you live longer!

We don’t know if our Habanero Heatwave will lengthen your life, but it will definitely please your tastebuds!

Use this bread dip as an appetizer for a fancy dinner or as a dish at a party!

Habanero Heatwave Bread Dip

Ingredients

1 package Simply Savory Habanero Heatwave Dip Mix

2 tbsp Hot Water

3/4 to 1 cup PURE Olive Oil (Do NOT use Virgin or Extra Virgin, as it will change the flavor)

Directions

1. In a small bowl, mix dip mix with hot water. Set aside for 5 minutes to soften.
2. Add olive oil to the mixture and stir until mixed completely.
3. Serve on a flat, shallow plate with crusty bread.
4. Store in the refrigerator.

The Three Amigos Layered Dip

Happy Cinco de Mayo!

Though you might not know it, this holiday is actually a celebration of Mexico’s unlikely victory in battle against France during the late 1800s. Yet, for reasons unknown, Cinco de Mayo is celebrated more in America than it is in Mexico

Parades, parties, and specials on Mexican food mark the 5th of May as a day to celebrate and enjoy the influences Mexico has had on our country.

Our contribution to this celebration is a spicy layered dip that will give your tastebuds a blast of Mexican flavor!

The Three Amigos Layered Dip

Ingredients

1 tbsp Butter

1 (16 oz.) can Refried Beans

1 package Simply Savory The Three Amigos Dip Mix

½ cup Milk

¾ cup Sharp Cheddar Cheese

1 cup Sour Cream

1 cup Guacamole

¾ cup Monterey Jack Cheese

1 (6 oz.) can Black Olives, sliced

1 cup Pico de Gallo

Directions

1. Over medium heat, in a frying pan, melt the butter, then stir in the can of refried beans, The Three Amigos dip mix, and the milk.
2. Place the refried bean mixture in the bottom of your serving dish, then top with the sharp cheddar cheese. 
3. Next spread on the sour cream, followed by the guacamole. 
4. Sprinkle on the Monterey jack cheese, then the black olives, and top with the Pico de Gallo.

Mocha Cappuccino Cupcakes

Cupcakes are fun, easy desserts to make. These mini-cakes can cut back on the mess (or make it worse!) and make serving easier for everyone.

Our recipe this week takes a simple chocolate cake mix and makes it into something sophisticated and yummy with the addition of several ingredients. This delicious cupcake recipe can be used for birthdays, anniversaries, or for a sweet treat at home.

What is your favorite cupcake flavor?

Ingredients

1 package Chocolate Cake Mix

Brewed strong Coffee (enough to replace water on cake mix instructions)

1/2 cup Sour Cream

2 tsp Ground Cinnamon

1 package Simply Savory Mocha Cappuccino Dip Mix

1 (8 oz) package Cream Cheese

1 (8 oz) tub Cool Whip

Directions

1. Make the cake mix according to the directions on the package, substituting the coffee for water. Mix the sour cream and cinnamon into the batter.
2. Spoon batter into prepared muffin pan and bake according to package directions.
3. While cupcakes bake, mix the Mocha Cappuccino mix, cream cheese, and Cool Whip until blended. Refrigerate at least 2 hours.
4. Once cupcakes have cooled and dip has been refrigerated, use the Mocha Cappuccino dip to frost your cupcakes.