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  • Strawberry Bread

    Strawberry Bread

    Strawberry bread is an easy quick bread that is both moist and delicious.

    This recipe for strawberry quick bread turns out sweet, moist, and oh-so-delicious. It’s loaded with berries, and a light powder sugar glaze makes the perfect topping.

    Strawberry Bread cut into slices with butter
    • Strawberry bread is made with simple ingredients you likely have on hand.
    • It’s easy to make and has a moist texture and buttery crumb.
    • It’s a great way to enjoy fresh or frozen strawberries and a nice change from our usual banana bread.
    strawberries , lemon , cream , baking powder , sugar , flour , butter , salt and eggs to make Strawberry Bread with labelsstrawberries , lemon , cream , baking powder , sugar , flour , butter , salt and eggs to make Strawberry Bread with labels

    This recipe has been sponsored by Challenge Butter.

    How to Make Strawberry Bread

    This is an easy quick bread recipe packed with lots of strawberry flavor.

    1. Cream: Cream sugar and butter, add eggs and cream (recipe below).
    2. Mix: Add the dry ingredients to the wet ingredients and fold in fresh berries.
    3. Pour: Batter into a metal pan and top with more berries.
    4. Bake: As per the recipe below and cool before slicing.
    baked Strawberry Bread in the panbaked Strawberry Bread in the pan

    Pro Tips For Perfect Quick Bread

    • If using frozen berries, toss them in the dry mix before adding them to the batter to keep them from sinking to the bottom.
    • If using unsalted butter, add a bit of salt.
    • Don’t over mix, or the bread will be too dense.
    • Let the eggs come to room temperature before use.
    Strawberry Bread cut into slicesStrawberry Bread cut into slices

    Storage and Freezing

    • Store strawberry bread in an airtight container at room temperature for up to 4 days.
    • This bread freezes beautifully. Wrap whole loaves or slices in plastic wrap and freeze them for up to 4 months.
    • Use strawberry bread to make this favorite bread pudding or French toast.

    Our Favorite Quick Breads

    Did your family love this Strawberry Bread? Be sure to leave a rating and a comment below! 

    Strawberry Bread cut into slicesStrawberry Bread cut into slices

    4.98 from 73 votes↑ Click stars to rate now!
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    Strawberry Bread

    Moist and sweet strawberry bread with a delicious glaze makes a great breakfast, snack, or even dessert!

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

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    Prevent your screen from going dark

    • Preheat oven to 350°F. Grease an 8×4-inch metal loaf pan.

    • In a bowl, combine flour, baking powder, and salt with a whisk. Set aside.

    • In a separate medium bowl, cream sugar and butter together. Add eggs, cream, and lemon juice. Mix well to combine.

    • Add the dry mixture to the butter mixture and stir just until combined. Do not overmix.

    • Set aside 2 tablespoons of strawberries for topping the bread. Toss the remaining strawberries with 1 tablespoon flour. Remove any excess flour and very gently fold them into the batter.

    • Spread the batter into the baking pan and top with reserved strawberries.

    • Bake for 60-70 minutes or until a toothpick comes out clean. Remove from pan and cool on a wire rack.

    Glaze

    • Once the bread has cooled, combine the glaze ingredients in a bowl until smooth.

    • Drizzle over the top of the bread and let set.

    • Ensure the butter and eggs are at room temperature.
    • Avoid overmixing the batter, or the bread will be tough and chewy.
    • The pan can be greased or lined with parchment paper. Use a metal baking pan for the best results.
    • Be sure not to over bake the bread, a toothpick inserted in the middle should come out clean.
    • Cool completely before slicing.

    Calories: 315 | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread, Breakfast, Dessert, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    slices of sweet Strawberry Bread with butter and a titleslices of sweet Strawberry Bread with butter and a title
    slice of Strawberry Bread with butter and writingslice of Strawberry Bread with butter and writing
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    Holly Nilsson

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  • Steamed Asparagus

    Steamed Asparagus

    Asparagus is a delicious and delicate spring favorite.

    Steamed asparagus is an easy side dish or perfect prep for adding to pasta.

    plated Steamed Asparagus with melted butter

    A Favorite Steamed Veggie

    Asparagus is an elegant veggie that needs little more than some butter and salt.

    • Steaming is a favorite way to cook asparagus to tender-crisp. It keeps a bright green color, preserves nutrients, and is ready in minutes.
    • Frozen asparagus can be cooked the same way by adding an extra minute or two to the cooking time.
    • Serve hot with a drizzle of homemade hollandaise sauce, or chill and add to an Italian pasta salad.
    prepping asparagus to make Steamed Asparagusprepping asparagus to make Steamed Asparagus

    How to Steam Asparagus

    1. To prepare the asparagus, rinse in cool water and shake it dry.
    2. Gently bend each spear, and the bottom of the asparagus will naturally snap off the woody ends.

    3. Place a steamer basket in the bottom of a large saucepan or pot with a lid and add about an inch of water.

    4. Once the water is simmering over medium-high heat, use tongs to place the asparagus in the basket and cover.

    No Steamer Basket? No Problem!

    If you have a small strainer that fits in the bottom of the pot, use that, or you can use just enough water to cover the bottom of a saucepan (adding more if needed).

    The water should not touch the steamer basket or strainer in the pot, so add just a little bit. Keep an eye on it so it doesn’t evaporate and pour in a little more if needed.

    Asparagus in a jarAsparagus in a jar

    Tips for Perfect Steamed Asparagus

    Like most steamed vegetables, asparagus is easy to prepare and full of flavor.

    • Choose asparagus spears of the same width to ensure even cooking.
    • Avoid overcrowding the steaming basket and ensure the basket doesn’t touch the water.
    • Asparagus can vary in thickness so cooking time can vary. Cook thinner spears for about 3-4 minutes and medium spears for about 4-6 minutes or until they reach desired doneness.

    Serving Suggestions

    Cooked spears can be served warm, at room temperature, or even chilled in salads.

    • Swap the butter or olive oil for garlic butter.
    • Add a squeeze of fresh lemon juice over top (or add some lemon zest) or sprinkle with parmesan cheese.
    • Season the steamed asparagus and top with a runny poached egg. Break the egg over the asparagus as you serve it.

    More Asparagus Recipes

    Do you enjoy Steamed Asparagus? Be sure to leave a rating and a comment below!

    Asparagus on a plate with a forkAsparagus on a plate with a fork

    5 from 10 votes↑ Click stars to rate now!
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    Steamed Asparagus

    Follow these handy tips for a quick and easy asparagus side dish!

    Prep Time 5 minutes

    Cook Time 5 minutes

    Total Time 10 minutes

    Prevent your screen from going dark

    • Wash asparagus under cool water and shake a little bit to dry.

    • Snap off the bottom stem of each spear.

    • Place water in the bottom of a saucepan and line with a steamer basket ensuring the water doesn’t touch the basket. Bring to a boil over medium-high heat on the stovetop.

    • Place asparagus in the basket, cover and allow to steam 4-6 minutes depending on thickness and desired doneness.

    • Place asparagus on a plate, toss with butter and season with salt & pepper. Serve warm.

    Nutrition information is for asparagus only.

    • Choose asparagus spears of the same width to ensure even cooking.
    • Avoid overcrowding the steamer basket and ensure the basket doesn’t touch the water (or the asparagus will boil instead of steam). 
    • Asparagus can vary in thickness so cooking time can vary. Cook thinner spears for about 3-4 minutes and medium spears for about 4-6 minutes or until they reach desired doneness.
    • Cooked spears can be served warm, room temperature or even chilled in salads.
    • Leftovers can be refrigerated by storing in airtight containers for 4-5 days.
    • To freeze, cool completely and transfer to freezer bags. Squeeze the air out and store for 2-3 months.

    Calories: 59 | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Steamed Asparagus with butter and writingSteamed Asparagus with butter and writing
    Steamed Asparagus with salt and pepper with writingSteamed Asparagus with salt and pepper with writing
    Steamed Asparagus on a plate with a titleSteamed Asparagus on a plate with a title
    asparagus in a strainer and plated Steamed Asparagus with a titleasparagus in a strainer and plated Steamed Asparagus with a title

    Holly Nilsson

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  • Steamed Carrots

    Steamed Carrots

    Steamed carrots are a simple side dish for busy weeknights!

    Colorful and naturally sweet, steaming carrots is easy to do without any special tools and they pair with almost any main dish.

    Steamed carrots have so much flavor compared to frozen or canned carrots, and they’re affordable and sp easy to prep—in fact, baby carrots require no prep at all.

    plated and seasoned Steamed Carrots

    A Simple Side Dish

    Steaming vegetables preserve their nutrients while cooking them until tender. I frequently steam green beans, asparagus, and carrots.

    Carrots for steaming – Use garden carrots, baby carrots, or regular grocery carrots. If the carrots are really thick, I cut them in half lengthwise.

    Seasonings—These steamed carrots are kept simple with butter, salt, and pepper. Try garlic butter, fresh herbs like thyme or parsley, lemon zest, or a bit of brown sugar.

    cutting carrots to make Steamed Carrotscutting carrots to make Steamed Carrots

    How to Steam Carrots

    1. Place a steamer basket of carrots in a pot with water ensuring the water is below the level of the basket. Bring to a simmer.
    2. Add the carrots, cover, and steam according to recipe instructions below.
    3. Remove carrots and toss with butter and seasonings.
    Steamed Carrots in a strainerSteamed Carrots in a strainer

    Using Leftovers

    • Keep steamed carrots in an airtight container in the refrigerator for up to 4 days and reheat them in the microwave.
    • Or, add leftovers to soup or stew (add just before serving so they don’t overcook).
    • Mash leftovers and add them to mashed sweet potatoes or even to mashed potatoes.

    Crazy for Carrots?

    Looking for something new? Try these favorite carrot recipes!

    Did you make these Steamed Carrots? Be sure to leave a rating and a comment below!

    Steamed Carrots with a titleSteamed Carrots with a title
    buttery Steamed Carrots with writingbuttery Steamed Carrots with writing
    close up of seasoned Steamed Carrots with a titleclose up of seasoned Steamed Carrots with a title
    Steamed Carrots in a bowl and close up with a titleSteamed Carrots in a bowl and close up with a title

    Holly Nilsson

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  • Swedish Meatballs

    Swedish Meatballs

    Swedish Meatballs are a favorite, and best of all, they’re easy to make.

    Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

    Swedish Meatballs on a plate with noodles

    An Easy Weeknight Meal

    • They make a delicious main dish over potatoes, noodles, or rice; kids love them!
    • Use homemade or frozen meatballs.
    • Add mushrooms, onions, or sour cream if you’d like.
    pork , milk , spices , salt and pepper , bread crumbs , beef , flour , stock , butter , egg , soy sauce , and cream with labels to make Swedish Meatballspork , milk , spices , salt and pepper , bread crumbs , beef , flour , stock , butter , egg , soy sauce , and cream with labels to make Swedish Meatballs

    Ingredients in Swedish Meatballs

    Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

    Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

    Variations

    • If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
    • Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
    • If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
    adding ingredients to bowl to make Swedish Meatballsadding ingredients to bowl to make Swedish Meatballs
    cooking meatballs to make Swedish Meatballscooking meatballs to make Swedish Meatballs
    adding butter to pan to make Swedish Meatballsadding butter to pan to make Swedish Meatballs
    adding broth to pan to make Swedish Meatballs sauceadding broth to pan to make Swedish Meatballs sauce

    How to Make Swedish Meatballs

    These all-purpose meatballs come out juicy and tender every time!

    1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
    2. Brown the meatballs in a large skillet and set aside.
    3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.

    Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

    Swedish Meatballs on a spoonSwedish Meatballs on a spoon

    Serving Suggestions

    Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

    Storing Swedish Meatballs

    • The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
    • Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.

    Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!

    Swedish Meatballs on a plate with noodlesSwedish Meatballs on a plate with noodles

    5 from 2 votes↑ Click stars to rate now!
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    Swedish Meatballs

    These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    Skillet on white backgroundSkillet on white background

    Prevent your screen from going dark

    • To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

    • Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

    • To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

    • Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

    • Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

    • Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

    *If you replace beef broth with beef stock, you may need to add extra seasoning or a bit of bouillon.
    Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
    If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
    Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months. 

    Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Swedish Meatballs with a titleplated Swedish Meatballs with a title
    Swedish Meatballs on a plate with noodles and writingSwedish Meatballs on a plate with noodles and writing
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    Holly Nilsson

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  • Magic Cookie Bars

    Magic Cookie Bars

    Magic cookie bars are a favorite for any occasion.

    Sweetened condensed milk is drizzled over a buttery graham cracker crust, chocolate chips for an easy anytime treat.

    stack of Magic Cookie Bars

    This magic cookie bars recipe (AKA 7-Layer Bars or Hello Dolly Bars) is a retro recipe created around 1968. They’re sweet and a little chewy!

    • Crust – Butter and graham cracker crumbs are pressed into the bottom of the pan. So easy!
    • Sweetened Condensed Milk – Condensed milk is the ‘glue’ that holds everything together.
    • Coconut – Use either sweetened or unsweetened flaked coconut.
    • Nuts – I most often use pecans but walnuts, peanuts, or almonds work as well.
    • Chips – I use either all chocolate chips or a combination of butterscotch chips, peanut butter chips, or white chocolate chips.
    ingredients to make Magic Cookie Barsingredients to make Magic Cookie Bars

    These magic bars couldn’t be easier to make.

    1. Press the graham cracker mixture into a 9×13-inch baking pan.
    2. Pour sweetened condensed milk evenly over the top of the crust.
    3. Sprinkle coconut, pecans, butterscotch, and chocolate chips over the top and bake.
    layering Magic Cookie Bars in a dishlayering Magic Cookie Bars in a dish
    Condensed Milk
    adding coconut to Magic Cookie Barsadding coconut to Magic Cookie Bars
    Coconut
    adding pecans to Magic Cookie Barsadding pecans to Magic Cookie Bars
    Pecans
    Magic Cookie Bars before cookingMagic Cookie Bars before cooking
    Chocolate & Butterscotch Chips

    Store the magic cookie bars in an airtight container at room temperature for a few days or in the refrigerator for up to one week.

    Keep them tightly wrapped in the freezer for up to 3 months.

    More Bars We Love

    Did you love these Magic Cookie Bars? Be sure to leave a rating and a comment below! 

    stack of Magic Cookie Barsstack of Magic Cookie Bars

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    Magic Cookie Bars

    These magic cookie dessert bars are rich and decadent, loaded with chocolate chips & coconut!

    Prep Time 10 minutes

    Cook Time 30 minutes

    Total Time 40 minutes

    Prevent your screen from going dark

    • Preheat the oven to 350°F. Line a 9×13-inch baking dish or pan with parchment paper (optional but recommended).

    • Combine graham crumbs and melted butter in a small bowl. Press into the bottom of the baking dish.

    • Pour the sweetened condensed milk over the graham crumb crust.

    • Sprinkle with coconut, pecans, butterscotch chips, and chocolate chips. Press gently.

    • Bake for 25-30 minutes or until lightly browned.

    • Cool completely. Cut into 24 bars.

    • Melt the butter in the pan you’ll be baking in by placing it in the oven while it preheats. Stir the crumbs and butter right in the pan. This makes fewer dishes to wash.
    • Option: line the pan with parchment or foil. This makes the bars extra easy to lift out and cut after baking (plus quick cleanup).
    • To save time, purchase chopped pecans.
    • This can be made with any combination of chocolate chips. Semi-sweet balances out the sweetness.
    • Ensure the bars are chilled before cutting.

    Serving: 1bar | Calories: 274 | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 148mg | Potassium: 166mg | Fiber: 2g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cookies, Dessert, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    7 layer Magic Cookie Bars with writing7 layer Magic Cookie Bars with writing
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    Holly Nilsson

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  • Classic Pound Cake Recipe

    Classic Pound Cake Recipe

    A homemade pound cake is an easy dessert with just a handful of ingredients! 

    This recipe is simple to prepare and results in a delicious pound cake with a moist, dense texture.

    plated Classic Pound Cake Recipe

    What Is Pound Cake?

    Traditionally, pound cake is called that because the recipe takes a pound each of flour, butter, eggs, and sugar. This recipe is close to the original with the addition of vanilla and a pinch of salt for flavor.

    Most pound cakes are baked in a loaf pan or a pound cake pan (a bundt cake mold) and are served with powdered sugar or a glaze.

    Ingredients for pound cake on a baking sheet and in glass bowlsIngredients for pound cake on a baking sheet and in glass bowls

    Ingredients For Pound Cake

    Batter – While this recipe doesn’t measure in pounds, it does keep the traditional pound cake ingredients of flour, butter, sugar, and eggs.

    Vanilla – A classic flavor and while simple, it’s so delicious! Opt for real vanilla extract instead of artificial vanilla for the best flavor.

    Pound cake mixture in a glass bowlPound cake mixture in a glass bowl
    Pound cake mixture in a glass measuring BowlPound cake mixture in a glass measuring Bowl
    Pound cake batter in a cake panPound cake batter in a cake pan

    How To Make Pound Cake

    To make a perfect pound cake from scratch, have all of the ingredients at room temperature.

    1. Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes.
    2. Add eggs one at a time, then mix in flour & salt.
    3. Bake until golden on top.
    4. Cool completely on a wire rack before glazing or serving.

    To Glaze a Pound Cake

    Pour warm glaze on top and sprinkle with chopped nuts or coconut if desired.

    • For a bundt cake, pour the glaze slowly on the top of the cake in a circular fashion.
    • For a loaf pan, pour the glaze in a side-to-side fashion from one end to the other.
    Slice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the sideSlice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the side

    Tips for Success

    • Ensure the ingredients are at room temperature before starting.
    • Beat the butter until the mixture is very light and fluffy. This takes about 8 minutes with a stand mixer.
    • Measure and mix in flour just until combined.

    Storing Pound Cake

    To store a pound cake, keep it in a covered container at room temperature for up to 5 days.

    To freeze a whole cake, wrap it in plastic wrap, then aluminum foil, and label it with the date. Place in the freezer.

    To freeze pieces of cake, cut them into slices and wrap them in plastic wrap, then aluminum foil and place them in the fridge to enjoy another day!

    Remove from the freezer and let thaw in the refrigerator.

    Did you enjoy this Easy Recipe? Be sure to leave a rating and a comment below!

    Slice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the sideSlice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the side

    4.96 from 81 votes↑ Click stars to rate now!
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    Classic Pound Cake Recipe

    A homemade pound cake is an easy dessert that uses just a few pantry staples! 

    Prep Time 20 minutes

    Cook Time 1 hour 15 minutes

    Total Time 1 hour 35 minutes

    • Preheat the oven to 325°F. Grease an 8×4-inch loaf pan.

    • With a hand or stand mixer, cream butter, sugar, and vanilla until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine after each addition.

    • Combine flour and salt. Add the flour mixture a little bit at a time to the butter mixture, beating just until combined after each addition.

    • Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.

    • Remove the pound cake from the pan and cool completely on a wire rack.

    Additional flavorings can be added such as orange or lemon zest, almond extract, or coconut extract. 
    Store leftover pound cake in a covered container at room temperature for up to 5 days. To freeze the whole cake, wrap it in plastic, then foil, and label with the date before tossing it in the freezer.
    To freeze slices, cut them, wrap in plastic and foil, and label with the date before tossing in the freezer.
    Take cake out of the freezer and let it thaw in the refrigerator before enjoying.

    Calories: 285 | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 205mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 552IU | Calcium: 15mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Classic Pound Cake Recipe with strawberries and whipped cream and a titleClassic Pound Cake Recipe with strawberries and whipped cream and a title
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    sliced Classic Pound Cake Recipe with writingsliced Classic Pound Cake Recipe with writing
    sliced Classic Pound Cake Recipe and plated slice with strawberries and whipped cream with a titlesliced Classic Pound Cake Recipe and plated slice with strawberries and whipped cream with a title

    Holly Nilsson

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  • Hot Cross Buns

    Hot Cross Buns

    Warm and cozy hot cross buns are just waiting for a pat of melted butter.

    These hot cross buns are soft and pillowy with a hint of sweetness, orange, nutmeg, and warm spices.

    A distinctive cross on the top adds an extra special touch and holds a special meaning.

    plated Hot Cross Buns

    Traditional Hot Cross Buns

    • Hot cross buns are delicious – a soft dough filled with warm spices, raisins, and a hint of orange zest.
    • With their distinctive cross on the top, this bread can be picked out from the crowd!
    • It is so easy to make homemade bread that is free from preservatives!
    Ingredients to make hot cross buns labeledIngredients to make hot cross buns labeled

    Ingredients For Hot Cross Buns

    Dough – These rolls are made with an easy yeast dough. After the dough has risen, raisins or currants are added before forming rolls.

    Spices – Hot Cross Buns are filled with warm, fragrant spices, including cinnamon, cloves, and nutmeg. I add a little bit of orange zest for flavor.

    Add-Ins – You can change these up with the addition of toasted nuts or pieces of candied orange peel.

    Milk, butter, and sugar being combined in a stand mixer.Milk, butter, and sugar being combined in a stand mixer.
    Hot Cross Buns wet ingredients being mixedHot Cross Buns wet ingredients being mixed
    Hot Cross Buns dough being combined in a stand mixerHot Cross Buns dough being combined in a stand mixer
    Hot Cross Buns dough being mixedHot Cross Buns dough being mixed
    Raisins being mixed into hot cross buns doughRaisins being mixed into hot cross buns dough
    Hot Cross Buns dough rising in a bowlHot Cross Buns dough rising in a bowl

    How to Make Hot Cross Buns

    1. Warm the milk (as per the recipe below) and add sugar and butter.
    2. Combine yeast, water and sugar until foamy.
    3. Add the yeast mixture, eggs, cinnamon, cloves, and nutmeg to the stand mixer along with flour.
    4. Add the flour to the stand mixer bowl and mix. Knead until a soft dough forms. Add the raisins and let the dough rise.
    5. Form into rolls and rise again.
    Flour mixture being piped over prepped hot cross bunsFlour mixture being piped over prepped hot cross buns
    Hot Cross Buns prepped in a baking dishHot Cross Buns prepped in a baking dish

    How to Make the Cross

    Prepare a flour paste and place it in a piping bag (or plastic bag with a small corner cut off) and pipe a cross across each hot cross bun. Bake as directed in the recipe below.

    TIP: As you pipe the cross, go slowly to allow the flour mixture to run down between the edges of the rolls a bit.

    Hot Cross Buns cooling on a baking rackHot Cross Buns cooling on a baking rack

    Storing Hot Cross Buns

    Hot cross buns are best served warm from the oven with butter.

    To keep them fresh wrap them in plastic wrap and store them at room temperature for up to seven days. They can also be wrapped in aluminum foil, and stored in the freezer. They will keep in the freezer for up to 6 months.

    More Easter Baking

    Did your family enjoy these Hot Cross Buns? Be sure to leave a rating and a comment below!

    Hot Cross Buns cooling on a baking rackHot Cross Buns cooling on a baking rack

    5 from 23 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Hot Cross Buns

    These sweet and lightly spiced buns with a distinctive cross on the top are the perfect treat for Easter or spring!

    Prep Time 20 minutes

    Cook Time 3 hours 15 minutes

    Total Time 3 hours 35 minutes

    • In a small saucepan, heat milk over medium heat just until bubbles begin to form at the edges (the temperature should reach about 181°F.) Do not boil.

    • Pour the milk into a bowl of a stand mixer (or a large bowl) and add ½ cup sugar and salt. Whisk to combine. Add butter and stir until the butter is melted. Let the mixture cool to 110°F (or lukewarm).

    • Meanwhile, combine yeast, ½ cup warm water (110°F), and 1 teaspoon sugar in a bowl. Let sit 10 minutes or until foamy.

    • Add the yeast to the milk mixture. Whisk in 2 whole eggs (reserve the third egg for brushing the rolls before baking), cinnamon, cloves, and nutmeg.

    • Add 2 cups of flour and mix with a dough hook (see notes to mix by hand). Continue adding more flour until it forms a dough that holds together and isn’t too sticky (you will use about 4-5 cups of flour total). Turn the mixer to medium-low and let it knead for 4-5 minutes or until smooth and elastic. Add raisins or currants and orange zest if using and knead again to incorporate.

    • Place the dough into a large oiled bowl and cover with a kitchen towel. Set in a warm place and let rise until doubled in size, about 90 minutes.

    • Punch the dough down and form into 12 even-sized rolls. Place the rolls in a greased 9×13 pan and let rise 20-25 minutes.

    • While the dough is rising, combine the flour and water for the cross. It should be thick enough to hold its shape. Brush rolls with egg wash and place the flour mixture in a piping bag and pipe a cross on each roll.

    • While the rolls are rising, preheat the oven to 400°F.

    • Bake for 24-26 minutes or until cooked through.

    If you do not have a stand mixer, mix the flour in with a large spoon. Once mixed, turn the dough onto a lightly floured surface and knead 8-10 minutes or until smooth. Add raisins or currants and knead again to incorporate. Proceed with the recipe as directed above.
    *You may not need all of the water for the flour cross, you want it thick enough to pipe and hold its shape.
    I love to add a sweet glaze once they’ve baked. It looks beautiful and tastes great but keep in mind that the glaze will make the rolls slightly sticky.
    Optional Glaze: Boil 3 tablespoons water and 3 tablespoons sugar in a small saucepan. Brush over the warm rolls.

    Calories: 273 | Carbohydrates: 50g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 215mg | Potassium: 179mg | Fiber: 3g | Sugar: 9g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread, Breakfast
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Recipe from a homemade church cookbook.

    easy Hot Cross Buns on a plate with a titleeasy Hot Cross Buns on a plate with a title
    Hot Cross Buns on a cooling rack with writingHot Cross Buns on a cooling rack with writing
    soft and fluffy Hot Cross Buns with writingsoft and fluffy Hot Cross Buns with writing
    Hot Cross Buns on a cooling rack and plated with a titleHot Cross Buns on a cooling rack and plated with a title

    Holly Nilsson

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  • Copycat Honey Baked Ham

    Copycat Honey Baked Ham



    This copycat honey-baked ham recipe is a delicious twist on our favorite brown sugar glazed ham!

    This honey-baked ham is easy! A spiral-cut ham is brushed with a sweet honey glaze and baked to perfection for a tender, sticky-sweet finish!

    Spiral ham is great for Easter or Christmas, and it’s also perfect as a Sunday supper.

    spiral sliced copycat Honey Baked Ham

    This post, including the recipe, is not associated with nor endorsed by The Honey Baked Ham Company, LLC. This post is not for a product or service. Honey-baked ham in this post refers only to a copycat recipe for ham baked with honey.

    Ingredients for Honey-Baked Ham

    A tender glazed ham is always on our holiday table – it’s easy to make with ingredients you have on hand.

    Ham – This copycat honey-baked ham recipe starts with a spiral ham that is already sliced and ready to bake. If using a ham that is not spiral cut, I would suggest scoring the ham before baking.

    Glaze – The glaze is what makes this recipe next level. It’s a simple mixture of honey, butter, brown sugar, and some add-ins for flavor.

    Variations

    • Swap out the honey with maple syrup for maple glazed ham.
    • Add a splash of orange juice or pineapple juice to the glaze if you’d like.
    • This recipe calls for a pinch of ground cloves (whole cloves won’t work); you can substitute other warm spices like cinnamon.

    How to Cook Honey-Baked Ham

    1. Place the ham cut side down in a rimmed baking pan and cover with foil. Bake until the ham reaches 135°F per the full recipe below.
    2. Brush the ham with the glaze mixture and turn the oven up to 425°F to caramelize the glaze. Remove the ham from the oven when the temperature reaches 140°F.
    3. Rest for about 20 minutes before serving.

    Serve with scalloped potatoes, ambrosia salad, and our favorite sweet potato casserole!

    Copycat honey baked has an easy ham glaze with honey and a bit of brown sugar. The glaze gets beautifully caramelized on the ham… and on your pan! Since the glaze can be sticky, line the baking pan with thick foil (or no-stick foil) for easy cleanup.

    Brushing a Copycat Honey Baked HamBrushing a Copycat Honey Baked Ham

    How Long to Cook a Spiral Ham

    A spiral ham is usually fully cooked and needs heating (double check on the package you buy). A lower temperature allows the ham to cook through and become tender and juicy. If the temperature is higher, the edges can dry out before the center is warm.

    • A fully cooked spiral ham will take about 13-17 minutes per pound in a 325°F oven.
    • A partially cooked ham needs longer, about 20 minutes per pound when roasting.

    Check the label on your ham to ensure it is fully cooked for the recipe below. Ham should be cooked to an internal temperature of 140° F with a thermometer like this one.

    Sliced Copycat Honey Glazed HamSliced Copycat Honey Glazed Ham

    Storing Leftover Ham

    You can buy ham well before you bake it! Keep an eye open for sales because ham can often be stored in the refrigerator for a month or more before cooking – double check the best-before date on the package.

    More Ham Recipes You’ll Love

    Did your family love this Copycat Honey Baked Ham? Leave us a rating & a comment below!

    honey baked spiral ham with glazehoney baked spiral ham with glaze
    4.99 from 67 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Copycat Honey Baked Ham

    This honey baked ham copycat recipe is tender and juicy with a delicious honey glaze. 

    Prep Time 15 minutes

    Cook Time 2 hours

    Total Time 2 hours 15 minutes

    Instant Read Thermometer on white backgroundInstant Read Thermometer on white background

    • Preheat the oven to 325°F.

    • Remove the packaging and plastic disk from the bottom of the ham and discard. Place ham in a shallow roasting pan, cut side down, and cover the ham and pan with foil.

    • Bake for 12 to 16 minutes per pound until it reaches an internal temperature of 135°F.

    • While the ham is baking, in a small bowl combine honey, butter, brown sugar, Dijon mustard, garlic powder, and cloves. Mix well.

    • Once the ham reaches 135°F, remove it from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze, I recommend 2 to 3 coats of glaze.

    • Return to the oven and cook uncovered for 15 to 20 minutes or until ham reaches 140°F and the glaze is browned.

    • Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.

    The shapes and sizes of ham can vary, to get the best results, use a thermometer to ensure your ham reaches 140°F but doesn’t overcook. Cloves can be substituted with pumpkin pie spice, cinnamon, or other warm spices. The glaze should be added toward the end so it doesn’t burn. Broil the ham for a few minutes if desired. Nutritional information is an estimate and can vary. 

    Calories: 331 | Carbohydrates: 10g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 1363mg | Potassium: 334mg | Sugar: 10g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Ham, Main Course, Pork
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Copycat Honey Baked Ham with a titleplated Copycat Honey Baked Ham with a title
    Copycat Honey Baked Ham with sweet glaze and a titleCopycat Honey Baked Ham with sweet glaze and a title
    copycat Honey Baked Ham sliced with a titlecopycat Honey Baked Ham sliced with a title
    Copycat Honey Baked Ham sliced and close up photo with a titleCopycat Honey Baked Ham sliced and close up photo with a title




    Holly Nilsson
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  • Coconut Cake

    Coconut Cake

    This coconut cake recipe is a no-fail favorite.

    Moist tender coconut cake is layered with an easy coconut frosting and garnished iwth coconut flakes for the perfect anytime dessert.

    plated slice of moist Coconut Cake

    Ingredients for Coconut Cake

    Batter – The secret to lots of coconut flavor is the addition of full-fat, unsweetened coconut milk to the batter. All-purpose flour, room-temperature eggs, and unsalted butter round out the recipe.

    flour , coconut , eggs , coconut milk, vanilla , sugar , salt , butter and baking powder with lyrics to make Coconut Cakeflour , coconut , eggs , coconut milk, vanilla , sugar , salt , butter and baking powder with lyrics to make Coconut Cake

    Frosting – This easy coconut frosting recipe packs a lot of flavor! Look for ‘coconut cream’ instead of cream of coconut.

    Variations – Garnish coconut cake with toasted coconut, chocolate curls, slivered almonds, or fun tropical fruit like pineapple slices, lemon or lime zest, and maraschino cherries.

    adding eggs and vanilla to creamed butter and sugar to make Coconut Cakeadding eggs and vanilla to creamed butter and sugar to make Coconut Cake
    adding flour to wet ingredients to make Coconut Cakeadding flour to wet ingredients to make Coconut Cake
    adding coconut milk to ingredients to make Coconut Cakeadding coconut milk to ingredients to make Coconut Cake
    Coconut Cake batter in a bowlCoconut Cake batter in a bowl

    How to Make Coconut Cake

    This Coconut Cake is a family favorite. Made from scratch and topped with a fluffy frosting!

    For the Cake:

    1. Whisk dry ingredients together in a medium bowl (recipe below).
    2. Cream the butter and sugar together. Add eggs and vanilla.
    3. Alternate flour and coconut milk until the batter is smooth.
    4. Bake (per the recipe below) and allow the cake to cool entirely before frosting.

    For the Frosting:

    1. Beat butter until light and fluffy.
    2. Gradually add sugar, salt, and coconut extract.
    3. Slowly mix in coconut cream and continue to beat until light and fluffy.
    baked Coconut Cakebaked Coconut Cake
    Coconut Cake cooling on a cooling rackCoconut Cake cooling on a cooling rack

    Keeping Coconut Cake Fresh

    • Store leftover coconut cake in the refrigerator for up to 4 days. Use toothpicks to keep plastic wrap off the top of the cake.
    • Freeze cake frosted or unfrosted. For unfrosted, wrap layers in plastic wrap and then foil for up to 3 months. Freeze a fully frosted cake by letting it freeze first before wrapping it the same way as the unfrosted cake. Thaw at room temperature.
    close up of Coconut Cake on a plateclose up of Coconut Cake on a plate

    Crazy for Coconut

    Did your family love this Coconut Cake? Be sure to leave us a rating and a comment below!

    plated Coconut Cake with cake in the backplated Coconut Cake with cake in the back

    5 from 36 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Coconut Cake

    Coconut Cake is super moist & flavorful with a coconut buttercream frosting. It’s the perfect spring dessert for a crowd!

    Prep Time 20 minutes

    Cook Time 45 minutes

    Cooling Time 1 hour

    Total Time 2 hours 5 minutes

    • Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.

    • In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.

    • In a large bowl, cream the butter and sugar with an electric hand mixer until fluffy, approximately 3 minutes. Beat in eggs, one at a time, then add in vanilla.

    • With the mixer on low, beat in the flour mixture in 2 parts, alternating with coconut milk. Divide the batter between the prepared cake pans.

    • Bake in a preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

    • Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes. Remove and cool completely on the rack before frosting, about 1 hour.

    Coconut Frosting

    • With a whisk attachment on a stand mixer or a hand mixer, beat the butter until light and fluffy, 2 to 3 minutes.

    • Gradually add sugar and ¼ teaspoon salt beating until incorporated. Whisk in coconut extract.

    • Gradually add coconut cream, beating until light and fluffy. Add salt to taste and beat until combined.

    Ensure you are using unsweetened coconut cream (not cream of coconut) for the frosting. Use full fat coconut milk for the cake for the best results.
    Keep leftover cake covered in the fridge for up to 4 days.

    Calories: 619 | Carbohydrates: 81g | Protein: 4g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 168mg | Potassium: 168mg | Fiber: 2g | Sugar: 63g | Vitamin A: 842IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Did your family love this easy Coconut Cake? Leave us a rating and a comment below!

    slice of Coconut Cake with a titleslice of Coconut Cake with a title
    Coconut Cake on a plate with writingCoconut Cake on a plate with writing
    taking a slice out of Coconut Cake with a titletaking a slice out of Coconut Cake with a title
    Coconut Cake and a slice on a plate with a titleCoconut Cake and a slice on a plate with a title

    Holly Nilsson

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  • Best Ever Cream Cheese Frosting

    Best Ever Cream Cheese Frosting

    Light and fluffy cream cheese frosting is the perfect icing on any dessert!

    Cream cheese and butter are sweetened with powdered sugar and vanilla for a rich frosting.

    Spread it over cakes, muffins, and other baked goodies.

    plated Best Ever Cream Cheese Frosting

    Our Favorite Frosting

    This homemade cream cheese frosting recipe is delicious over carrot cake or cinnamon rolls.

    • Easy peasy – it takes just a few minutes to make.
    • Cream cheese frosting is made with basic ingredients you likely have on hand.
    • Make it ahead. It will stay fresh for up to 5 days in the refrigerator, or 2 months in the freezer.
    ingredients for cream cheese frostingingredients for cream cheese frosting

    Ingredients for Cream Cheese Frosting

    Cream Cheese – Use any brand of full-fat cream cheese in the block form, not spreadable cream cheese in tubs. Reduced-fat cream cheese is not recommended as it can produce a runny frosting.

    Butter – For baking and sweet recipes, I prefer to use unsalted sticks of butter and add a pinch of salt. If you do have salted butter, it will still work – skip the salt in the recipe.

    Vanilla – Although it’s a bit pricey, real vanilla extract gives the best flavor. Imitation vanilla extract does work if it’s what you have on hand.

    Powdered sugar – Also known as confectioners sugar, powdered sugar contains a little cornstarch to prevent caking and makes for a smooth frosting.

    If you’re out of powdered sugar, you can make your own with granulated sugar. In a blender or food processor, blend a ratio of 1 cup of granulated sugar with 1 tablespoon of cornstarch on high until it is fluffy and powdered. Measure the sugar for your recipe after it is powdered.

    Variations – Add or substitute lemon juice and zest for the vanilla to give your frosting more tang. For a runnier icing, add a few drops of water.

    How to Make Cream Cheese Frosting

    This is an easy recipe that comes together in minutes!

    1. Using a hand mixer, combine room-temperature cream cheese and butter, per the recipe below.
    2. Mix in the vanilla and salt.
    3. Add the sugar a little at a time, scraping the sides of the bowl as you mix until fluffy. Do not over-mix.

    Use immediately or cover and refrigerate for up to 5 days.

    Cream Cheese Icing on a beaterCream Cheese Icing on a beater

    Holly’s Tips

    • Use room temperature cream cheese and butter.
    • Freeze for up to 3 months in a zippered bag with the air pressed out. Thaw to room temperature before using.
    • To change the consistency for drizzling, add water, a few drops at a time, while mixing.

    Our Favorite Frostings

    These frosting recipes are perfect to top a cupcake, cookies or your favorite layered cake!

    Did you make this Cream Cheese Frosting? Leave us a rating and a comment below!

    rich and creamy Best Ever Cream Cheese Frosting with writingrich and creamy Best Ever Cream Cheese Frosting with writing
    light and fluffy Best Ever Cream Cheese Frosting with writinglight and fluffy Best Ever Cream Cheese Frosting with writing
    bowl of Best Ever Cream Cheese Frosting with a titlebowl of Best Ever Cream Cheese Frosting with a title
    Best Ever Cream Cheese Frosting in a bowl and on a whisk with a titleBest Ever Cream Cheese Frosting in a bowl and on a whisk with a title

    Holly Nilsson

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  • Pan Fried Tilapia

    Pan Fried Tilapia

    One-pan fried tilapia produces filets that are tender, flaky, and full of flavor!

    Lightly fried tilapia fillets are topped with a savory lemon caper sauce made from leftover butter. Easy peasy!

    Fried Tilapia with capers

    Fried Tilapia Is an Easy Meal

    • This fried tilapia recipe needs just a handful of ingredients and cooks in about 10 minutes.
    • It’s a one pan recipe, making it great for busy weeknights with quick cleanup.
    • Tilapia has a mild taste that pairs well with simple flavors.
    • Pair these tacos with a side of steamed broccoli and white rice.
    butter , oil , capers , tilapia , garlic , lemon , salt and pepper with labels to make Fried Tilapiabutter , oil , capers , tilapia , garlic , lemon , salt and pepper with labels to make Fried Tilapia

    Ingredients for Fried Tilapia

    Tilapia – This recipe uses fresh or frozen tilapia fillets. If frozen, be sure to thaw in the refrigerator. Replace tilapia with cod or other thin whitefish, adjusting the cooking time as needed.

    Seasoning – I keep the seasonings simple with salt & pepper but feel free to add garlic powder, onion powder, paprika, or a sprinkle of old bay seasoning.

    Sauce –This flavorful sauce is made with a little garlic, lemon juice, and capers cooked in the same skillet. It’s easy and delicious! Fresh lemon juice has the best flavor.

    adding tilapia fillets to the pan to make Fried Tilapiaadding tilapia fillets to the pan to make Fried Tilapia
    cooking capers and garlic in butter to make Fried Tilapiacooking capers and garlic in butter to make Fried Tilapia
    Fried Tilapia with capers in the panFried Tilapia with capers in the pan

    How to Make Pan Fried Tilapia

    One pan-fried tilapia produces filets that are tender, flaky, and full of flavor!

    1. Season tilapia fillets and pan fry until it forms a light brown crust on one side. Repeat on the second side.
    2. Add butter to the pan and cook garlic until fragrant. Stir in lemon juice and capers as directed in the recipe below.
    3. Return the fish to the pan and cook until the fish is flaky, about another minute or two.

    PRO TIP: Fish is cooked through when it’s no longer translucent, and you can gently flake off a piece. When in doubt, use a meat thermometer in the thickest part of the fish. It should read 140°F to 145°F.

    Fried Tilapia cooking in the pan with lemonFried Tilapia cooking in the pan with lemon

    Storing Leftover Tilapia

    • Keep leftover fried tilapia in an airtight container in the refrigerator for up to 2 days.
    • Reheat in the microwave in a bowl with a little water, cover with plastic wrap so the fish steams evenly, or in the air fryer.
    • Stretch the leftovers a little further by turning them into tacos.
    • Portions can be frozen but will lose their firm texture once thawed. They’re still great to add to a creamy seafood chowder!

    More Favorite Fish Recipes

    Did you make this Pan-Fried Tilapia? Leave us a rating and a comment below!

    Fried Tilapia with lemonFried Tilapia with lemon

    5 from 1 vote↑ Click stars to rate now!
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    Pan Fried Tilapia

    Tilapia is pan-fried in butter and olive oil, then topped with flavorful pan juices of capers, lemon juice, and garlic!

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

    Skillet on white backgroundSkillet on white background

    • Dab the filets dry with a paper towel and season with salt and pepper.

    • In a large skillet, heat 1 tablespoon of butter and the olive oil over medium high heat. Add the filets and cook for 2 to 3 minutes per side or until browned.

    • Remove the fish from the skillet and transfer to a plate.

    • Reduce the heat to medium, add the remaining tablespoon of butter and the garlic. Stir just until fragrant. Whisk in the lemon juice and capers. Add the fish to the skillet and cook for 1 to 2 minutes more or until cooked through and flaky.

    Cook until the fish flakes easily.
    If desired, garnish with fresh parsley and serve with lemon wedges. 

    Calories: 248 | Carbohydrates: 1g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 480mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 179IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Entree, Fish, Main Course, Seafood
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Fried Tilapia with writingplated Fried Tilapia with writing
    Fried Tilapia with lemon slices with a titleFried Tilapia with lemon slices with a title
    Fried Tilapia in the pan and plated with a titleFried Tilapia in the pan and plated with a title
    Fried Tilapia on a plate with a titleFried Tilapia on a plate with a title

    Holly Nilsson

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  • Lucky Charms Treats

    Lucky Charms Treats

    Kids and adults alike will love these colorful Lucky Charm Treats!

    They’re a cute, festive, and yummy no-bake dessert that’s ready in minutes.

    Lucky Charms are pressed into the top of the marshmallow cereal bars for extra fun. And with their sweet flavor, your kids will want to help make them, too!

    Lucky Charms Treats with jar of milk

    Perfect for St. Patrick’s Day

    • This fun and festive dessert needs only 4 ingredients and 3 steps, they are ready to enjoy as soon as they are cooled and cut!
    • It’s fun to celebrate all things green on St. Patrick’s Day. Soft and chewy Lucky Charms treats are perfect for sharing at a picnic, classroom party, or after-school surprise!
    vanilla , marshmallows , lucky charms , butter and Rice Krispies with labels to make Lucky Charms Treatsvanilla , marshmallows , lucky charms , butter and Rice Krispies with labels to make Lucky Charms Treats

    Ingredients for Lucky Charm Treats

    Cereal: Use Lucky Charms or even a store-brand cereal with marshmallow bits.

    Marshmallows: Just like Rice Krispie Treats, marshmallows help hold these squares together. I prefer mini marshmallows because they’re easier to melt but large ones (or even flavored ‘mallows) will work.

    Other: Butter and vanilla flavor these treats.

    adding marshmallows to pot to make Lucky Charms Treatsadding marshmallows to pot to make Lucky Charms Treats
    adding cereal and marshmallows to melted marshmallows and butter to make Lucky Charms Treatsadding cereal and marshmallows to melted marshmallows and butter to make Lucky Charms Treats
    Lucky Charms Treats in the dishLucky Charms Treats in the dish

    How to Make Lucky Charm Treats

    It’s fun and easy to make this sweet dessert:

    1. Separate marshmallow charms from the cereal.
    2. Melt butter and mini marshmallows until smooth and creamy.
    3. Add vanilla and cereal. Press into pan & cover with marshmallow charms.
    4. Press into the top & allow bars to cool completely before cutting.
    Lucky Charms Treats on parchment paperLucky Charms Treats on parchment paper

    Tips & Tricks

    • Mini marshmallows will melt faster than large marshmallows.
    • For thicker bars, press the mixture into a smaller pan.
    • Keep Lucky Charms treats in a covered container at room temperature for up to a week.
    • Wrap squares separately in plastic wrap and save them to pop into a backpack or briefcase for a midday snack!

    Best No-Bake Treats

    Did your kids love these Lucky Charms Treats? Leave us a rating and a comment below!

    Lucky Charms Treats with jar of milkLucky Charms Treats with jar of milk

    5 from 4 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Lucky Charms Treats

    Lucky Charms Treats are the perfect no-bake after school or lunch box snack. These take just a few minutes to make and of course, the kids love ’em!

    Prep Time 5 minutes

    Cook Time 15 minutes

    Total Time 20 minutes

    • Butter a 9 x 13 pan and set aside.

    • In a large pot, melt butter and mini marshmallows over medium heat until smooth and creamy. Stir in vanilla and cereal (not the marshmallow charms).

    • Press warm cereal mixture into the pan. Sprinkle immediately with marshmallow charms and gently press to adhere.

    • Cool completely and cut into squares.

    Note: For a thicker square, use a smaller pan. If the squares are thick, press 1/2 of the cereal into the pan & sprinkle with 1/2 of the marshmallow charms. Top with remaining cereal and marshmallows.

    Calories: 233 | Carbohydrates: 48g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 199mg | Potassium: 50mg | Fiber: 1g | Sugar: 29g | Vitamin A: 709IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Lucky Charms Treats with a titleLucky Charms Treats with a title
    4 ingredient Lucky Charms Treats with writing4 ingredient Lucky Charms Treats with writing
    close up of Lucky Charms Treats with a titleclose up of Lucky Charms Treats with a title
    soft and chewy Lucky Charms Treats in the pan and plated with writingsoft and chewy Lucky Charms Treats in the pan and plated with writing

    Holly Nilsson

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  • Twice Baked Potatoes

    Twice Baked Potatoes



    Twice Baked Potatoes are a favorite side dish and great to make ahead.

    A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.

    The can be prepared ahead of time, freeze well, and can even be baked from frozen.

    plated Twice Baked Potatoes

    Twice Baked Potatoes Are Doubly Delicious

    • Baked potatoes are scooped, mashed and filled in this easy recipe.
    • Twice Baked Potatoes are as easy to make as they are yummy!
    • These can be prepared days ahead of time and baked from frozen.
    • They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!

    The Best Potatoes for Stuffing

    Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

    While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.

    twice baked potatoes ingredientstwice baked potatoes ingredients

    How to Make Twice-Baked Potatoes

    1. Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.
    2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
    3. Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.
    4. Bake until heated through.

    Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.

    twice baked potatoes uncooked in pantwice baked potatoes uncooked in pan

    Prep Ahead or Freeze Twice-Baked Potatoes

    Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.

    • Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Tips for Perfect Potatoes

    • Starchy potatoes like russet or baking potatoes are best in this recipe.
    • Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.
    • Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.
    • To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.

    More Potato Recipes You’ll Love

    Did your family love these Twice Baked Potatoes? Leave us a rating and a comment below!

    plated Twice Baked Potatoesplated Twice Baked Potatoes
    5 from 117 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Twice Baked Potatoes

    Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

    Prep Time 15 minutes

    Cook Time 1 hour 15 minutes

    Total Time 1 hour 30 minutes

    Potato Masher with white backgroundPotato Masher with white background

    • Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.

    • Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.

    • In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.

    • Fold in chives, bacon, and ¾ cup cheddar cheese.

    • Spoon the filling into each skin and sprinkle the remaining cheese on top.

    • Bake for 15-20 minutes or until heated through and cheese is melted.

    • Potatoes can also be baked in the air fryer or microwave.
    • Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
    • Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.
    • Option: bake one extra potato in case one of the skins breaks.  The shells can be filled more if you have extra filling.
    • To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
    • Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up of Twice Baked Potatoes with a titleclose up of Twice Baked Potatoes with a title
    Twice Baked Potatoes on a sheet pan with writingTwice Baked Potatoes on a sheet pan with writing
    cheesy Twice Baked Potatoes with writingcheesy Twice Baked Potatoes with writing
    Twice Baked Potatoes ingredients in a bowl and plated dish with a titleTwice Baked Potatoes ingredients in a bowl and plated dish with a title




    Holly Nilsson
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  • Twice Baked Potatoes

    Twice Baked Potatoes



    Twice Baked Potatoes are a favorite side dish and great to make ahead.

    A baked potato shell is stuffed with fully loaded cheesy mashed potatoes and baked until hot.

    The can be prepared ahead of time, freeze well, and can even be baked from frozen.

    plated Twice Baked Potatoes

    Twice Baked Potatoes Are Doubly Delicious

    • Baked potatoes are scooped, mashed and filled in this easy recipe.
    • Twice Baked Potatoes are as easy to make as they are yummy!
    • These can be prepared days ahead of time and baked from frozen.
    • They’re an inexpensive way to feed a crowd, add anything you’d like to the mix!

    The Best Potatoes for Stuffing

    Russet or baking potatoes are the best potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

    While russet potatoes are my preference, this recipe will work with almost any variety of potatoes; however, the texture can vary with other types.

    twice baked potatoes ingredientstwice baked potatoes ingredients

    How to Make Twice-Baked Potatoes

    1. Bake the potatoes: Use the oven, microwave, or air fryer to bake potatoes until tender.
    2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
    3. Mash the potatoes and stir in the add-ins, spoon it back into the skins and sprinkle with cheese.
    4. Bake until heated through.

    Make it a Meal: Change up the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.

    twice baked potatoes uncooked in pantwice baked potatoes uncooked in pan

    Prep Ahead or Freeze Twice-Baked Potatoes

    Prepare the twice-baked potato recipe as directed below including filling the skins with the mashed potato mixture.

    • Fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Tips for Perfect Potatoes

    • Starchy potatoes like russet or baking potatoes are best in this recipe.
    • Leave at least 1/8 to ¼-inch of a shell so the skins don’t break or crack.
    • Adding ¼ cup spreadable cream cheese (any flavor, herb, and garlic is a favorite) is optional but delicious.
    • To make filling easy, place the prepared filling in a freezer bag, snip the corner off, and squeeze it into the skins.

    More Potato Recipes You’ll Love

    Did your family love these Twice Baked Potatoes? Leave us a rating and a comment below!

    plated Twice Baked Potatoesplated Twice Baked Potatoes
    5 from 126 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Twice Baked Potatoes

    Fluffy potatoes with bacon, cheddar cheese, and chives are baked until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

    Prep Time 15 minutes

    Cook Time 1 hour 15 minutes

    Total Time 1 hour 30 minutes

    Potato Masher with white backgroundPotato Masher with white background

    • Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.

    • Slice each potato in ½ lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.

    • In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher until smooth adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.

    • Fold in chives, bacon, and ¾ cup cheddar cheese.

    • Spoon the filling into each skin and sprinkle the remaining cheese on top.

    • Bake for 15-20 minutes or until heated through and cheese is melted.

    • Potatoes can also be baked in the air fryer or microwave.
    • Mash the potatoes while warm for the best consistency. Sour cream and butter may add just enough moisture; check the potatoes before adding extra liquid.
    • Be sure to leave at least 1/8 to ¼-inch shell, so the skins don’t break or crack.
    • Option: bake one extra potato in case one of the skins breaks.  The shells can be filled more if you have extra filling.
    • To make filling easy, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into the shells.
    • Prep Ahead: Prepare and refrigerate for up to 2 days before baking. Chilled stuffed potatoes will need an extra 5-7 minutes of baking time.
    • Freezer: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, the potatoes can be stored in a container or freezer bag.
    • Bake From Frozen: Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

    Calories: 222 | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up of Twice Baked Potatoes with a titleclose up of Twice Baked Potatoes with a title
    Twice Baked Potatoes on a sheet pan with writingTwice Baked Potatoes on a sheet pan with writing
    cheesy Twice Baked Potatoes with writingcheesy Twice Baked Potatoes with writing
    Twice Baked Potatoes ingredients in a bowl and plated dish with a titleTwice Baked Potatoes ingredients in a bowl and plated dish with a title




    Holly Nilsson
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  • Roasted Cabbage Steaks Recipe

    Roasted Cabbage Steaks Recipe

    Cabbage steaks are among the most delicious ways to enjoy this (often underrated) vegetable!

    This cabbage steak recipe produces tender rounds of cabbage with caramelized edges that pairs well with any main dish!

    sheet pan with Roasted Cabbage Steak

    Roasted Veggies Are Easy!

    • Cabbage steaks are perfect as a side dish, for meatless Mondays, or a quick snack.
    • Low in calories and high in fiber, cabbage pairs with your favorite savory herbs and seasonings.
    • Double the recipe and reheat in an air fryer for a week-long supply of delicious cabbage steaks.
    • A great alternative to fried cabbage, the oven does all the work. Just prep and bake!

    Ingredients for Cabbage Steaks

    Cabbage – I like green cabbage for this recipe, but red cabbage is great too. Choose a cabbage that is heavy for its size.

    Oil – Olive oil is what I use since I always have it on hand. Swap it for bacon grease for a smoky taste (and sprinkle with crumbled bacon if you have it).

    Seasonings – The seasonings are simple but feel free to sprinkle with onion powder or garlic powder.

    Variations

    Experiment with various seasonings or toppings to create your own cabbage steak recipe.

    • Sprinkle the steaks with Parmesan cheese or feta cheese.
    • For a crispy touch, sprinkle a few breadcrumbs over the cabbage steaks after flipping them.
    • For extra texture, sprinkle with chopped nuts like pecans or crumbled bacon.
    Raw Cabbage Steaks on a pan ready to roastRaw Cabbage Steaks on a pan ready to roast

    To cut cabbage into steaks, start with a fresh head of cabbage and remove the outer leaves.

    Place the cabbage on a cutting board and slice into ½-inch steaks across the cabbage. Thicker steaks will need more cooking time, while thinner steaks can burn.

    How to Cook Cabbage Steaks

    Roasting vegetables creates layers of flavor because they’re cooked at a high temperature, and using minimal fats caramelizes the outside creating a natural sweetness.

    1. Prep cabbage and brush with oil, season with salt and pepper (or other seasoning blends).
    2. Roast cabbage until the edges are golden brown!
    Roasted Cabbage Steaks on a pan with thymeRoasted Cabbage Steaks on a pan with thyme

    What to Serve with Cabbage Steaks

    Naturally, cabbage steaks make an impressive side dish to corned beef, but they can share oven space with baked chicken breasts or a perfect pot roast. Round out dinner with a green salad with a tangy, red wine vinaigrette and an easy homemade strawberry mousse!

    More Roasted Veggies

    Did you make these Roasted Cabbage Steaks? Be sure to leave a rating and a comment below!

    Roasted Cabbage Steak with a titleRoasted Cabbage Steak with a title
    Roasted Cabbage Steak on a sheet pan with writingRoasted Cabbage Steak on a sheet pan with writing
    close up of Roasted Cabbage Steak with a titleclose up of Roasted Cabbage Steak with a title
    Roasted Cabbage Steak on a sheet pan and close up with a titleRoasted Cabbage Steak on a sheet pan and close up with a title

    Holly Nilsson

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  • Butter Tarts

    Butter Tarts

    Butter tarts are a classic Canadian treat and a personal favorite!

    Flaky tart shells are filled with a gooey butterscotch flavored filling and baked until golden! These little tarts are ready in less than 30 minutes.

    Butter Tarts in a pile and a bite taken out of one

    What is a Butter Tart?

    Canadian butter tarts are simple, rustic, and unforgettable! These little pastries made by baking a buttery brown sugar filling in a light and flaky tart shell. The filling is somewhat similar to pecan pie filling but often with raising or currants (you can make it with pecans too).

    • This easy butter tart recipe makes melt-in-your-mouth tartlets in less than 30 minutes from start to finish!
    • Use homemade or prepared pie dough or purchased tart shells if you’d like.
    raisins , pie crust , egg , brown sugar , vanilla , butter and vinegar to make Butter Tarts with labels

    Ingredients for Butter Tarts

    TART SHELLS: Use pre-made pastry shells or cut pie crust pastry and place it in muffin tins. No need to pre-bake – easy peasy!

    FILLING: To create the richest, sweetest flavor, use real butter (it’s in the name, after all). If using unsalted butter, add a pinch of salt. Dark brown sugar has the more flavor, but light brown sugar can be used in place.

    FRUIT: We use raisins, although currants are another traditional ingredient for butter tarts. You can leave the dried fruit out if you’d prefer.

    EXTRAS: Be careful not to over-stuff butter tarts with too many extras since the thick, sweet filling is where all the flavor is. Toasted and chopped nuts like walnuts, pecans, peanuts, coconut, mini white or chocolate chips, and even toffee bits are fun ways to make butter tarts different every time!

    adding brown sugar to egg mixture to make Butter Tarts
    mixing brown sugar mixture to make Butter Tarts
    pouring brown sugar mixture to Butter Tarts

    How to Make Butter Tarts

    1. Cream butter and sugar in a bowl (as per the recipe below).
    2. Add corn syrup, egg, and salt.
    3. Pour the mixture into tart shells and bake until the filling is set and the crusts are golden brown.
    close up of Butter Tarts

    Storing Butter Tarts

    Butter tarts can be stored at room temperature in a covered container for up to 3 days. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.

    More Mini Desserts

    Did your family love these Butter Tarts? Leave us a rating and a comment below!

    Butter Tarts in a pile and a bite taken out of one

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Butter Tarts

    Flaky mini pie shells are stuffed with a gooey rich filling and baked until perfectly golden!

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    a rimmed baking pan

    an empty muffin pan

    • Preheat the oven to 350°F.

    • Place the tart shells on a rimmed baking sheet or use a 3-inch round cookie cutter to cut the pie crust into 12 circles. Gently place each into a muffin pan.

    • In a medium bowl, beat the egg. Whisk in brown sugar, vinegar, and vanilla.

    • Add the melted butter and stir well to combine.

    • Divide the raisins over the tart shells and pour the filling mixture overtop.

    • Bake for 19-22 minutes or until set.

    • Cool to room temperature before serving.

    Replace raisins with chopped pecans if desired.
    Butter tarts can be stored in an airtight container for up to 3 days at room temperature. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.

    Calories: 204 | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 99mg | Fiber: 1g | Sugar: 24g | Vitamin A: 141IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Pie
    Cuisine Canadian

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    easy Butter Tarts with a title
    gooey Butter Tarts with writing
    close up of Butter Tarts with writing
    plated Butter Tarts and close up of one with a bite taken out and writing

    Holly Nilsson

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  • Cheesburger Sliders

    Cheesburger Sliders


    These easy bites are hot and hearty, quick and easy!

    Cheeseburger slides start with a sheetpan beef patty sandwiched between sweet hawaiian rolls and topped with lots of melty cheese.

    It’s perfect for game day, movie night, or anytime!

    stack of Sliders

    Easy Cheesy Sliders

    • This slider recipe feeds a crowd with just one pan – assemble, bake, and serve!
    • We keep them simple with beef and cheese but add your favorite toppings like pickles and sliced tomatoes.
    • Make them in advance and reheat when ready, they’re perfect for lunches.
    Hawaiian rolls , sesame seeds , butter , Worcestershire , cheese , ground beef, bbq sauce , bread crumbs , garlic powder and onion powder with labels to make Sliders

    Ingredients for Cheeseburger Sliders

    Meat – Use 80/20 lean ground beef (20% fat) for the best sliders. You can substitute ground turkey in place. Adding breadcrumbs to the meat helps the sliders stay juicy and keeps the beef from shrinking.

    Sauce – I love BBQ sauce on these burgers for flavor, but you can skip it or DIY homemade bbq sauce.

    Cheese – Any cheese will do! I like sliced cheddar, but try Monterey jack or Swiss cheese.

    Rolls – Hawaiian sweet rolls are light and fluffy and make the perfect touch slider roll. Regular dinner rolls or even a roll or two of baked biscuits will work. You can replace the sesame seeds on top with everything bagel seasoning if you’d like!

    Variations – You can set out toppings and condiments like mayo, Dijon mustard, fried mushrooms, or sliced dill pickles.

    ground beef in a pan to make Sliders
    brushing bbq sauce on cooked ground beef to make Sliders
    bottom of Hawaiian buns to make Sliders
    adding cheese to bbq beef to make Sliders

    How to Make Sliders

    Cheeseburger sliders are easy to make – here’s a quick overview.

    1. Prepare the ground beef mixture, form it into a rectangle, and bake.
    2. Brush with BBQ sauce and broil for a few minutes.
    3. Cut slider buns in half horizontally and layer the beef and cheese slices on top of the rolls.
    4. Brush the top buns with melted butter and sprinkle on sesame seeds.
    5. Bake (per the recipe below) until the cheese is melted. Cut between the buns before serving.

    Slider Toppings

    Serve sliders with bowls of shredded lettuce or coleslaw, pickled red onions, or jalapenos. Or top with crispy fried onions or even crumbled bacon. Sliced or chopped crispy pickles always taste great as a tangy topping as well!

    Sliders with pickles on top

    Storing Sliders

    Leftover sliders can be individually wrapped in plastic wrap and kept in the refrigerator for up to 4 days. Enjoy them cold or unwrap them and reheat them in the microwave.

    Cooled sliders can be frozen by wrapping them in plastic wrap and placing them in a zippered bag for up to a month.

    Did your family love these sliders? Be sure to leave a comment and a rating below!

    easy cheesy Sliders

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Sliders

    These easy, cheesy pull-apart sliders with BBQ beef and melty cheese are perfect to feed a crowd!

    Prep Time 20 minutes

    Cook Time 25 minutes

    Total Time 45 minutes

    Author Holly Nilsson

    an empty white 9x13 inch baking dish

    For the BBQ beef mixture:

    • Preheat the oven to 400°F.

    • In a medium bowl, add the ground beef, onion powder, garlic powder, bread crumbs, Worcestershire sauce, and salt & pepper. Mix just until combined.

    • Pat the beef mixture into a 9×13 pan (or form a 9×13-inch rectangle on a baking sheet). Bake for 14 minutes.

    • Remove the beef from the oven and turn the oven to broil. Use a paper towel to dab any grease off the top with a paper towel, and brush the top of the beef with the barbecue sauce. Broil 6 inches from the heat for 2 to 4 minutes or until browned and cooked through (160°F).

    • Turn the oven temperature down to 375°F.

    • Without separating the rolls, cut the slider buns across to create a top and bottom. Place the bottom half in a clean 9×13 baking dish or on a rimmed baking sheet.

    • Place the cooked beef on top of the buns and top with cheese. Add the top buns, brush with melted butter, and top with sesame seeds. Bake for 5 to 7 minutes or until the cheese is melted.

    • Cut between each bun to separate the sliders. Serve with toppings as desired.

    Condiments like mustard or ketchup can be added to the rolls before or after cooking. I prefer to add them after cooking so each person can prepare their own sliders.
    Leftover sliders can be stored in the fridge for up to 4 days. 

    Calories: 225 | Carbohydrates: 19g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 349mg | Potassium: 294mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Beef, Lunch, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    stack of Sliders with a title
    Sliders with melty cheese and writing
    Hawaiian roll Sliders with a title
    Sliders on a wooden board and in a stack with a title





    Holly Nilsson

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  • Salt and Vinegar Wings

    Salt and Vinegar Wings


    Salt and vinegar wings make the perfect snack or appetizer!

    Crispy chicken wings come out juicy on the inside and crispy on the outside, with a tangy and salty vinegar sauce.

    Salt & vinegar chicken wings are so delicious that they will have everyone asking for more!

    Salt and Vinegar Wings with celery and carrots

    S&V Wings for the Win

    This recipe comes from our chicken wing obsession paired with my husband’s love for Salt & Vinegar chips!

    • Low-carb and delicious, salt and vinegar wings are party perfect.
    • Salt and vinegar wings are popular at Buffalo Wild Wings, but this recipe makes a delicous homemade butter sauce.
    • Cook them in the oven or air fryer to skip the deep frying and mess.
    vinegar , oil , chicken wings , sugar , garlic powder , butter , cider vinegar , salt and pepper with labels to make Salt and Vinegar Wings

    Ingredients for Salt and Vinegar Wings

    Chicken – Use fresh split chicken wings (flats and drumettes). You can also use frozen wings, you’ll need to add 5-7 minutes to the cooking time.

    Salt & Vinegar Sauce – Resembling a beurre blanc, this sauce is buttery, salty, and tangy – it’s literally finger lickin’ good! It’s made with seasonings and cubes of cold butter. The vinegar flavor comes from a combination of white vinegar and cider vinegar.

    adding seasoning to butter to make Salt and Vinegar Wings
    cooking sauce to make Salt and Vinegar Wings
    cooked Salt and Vinegar Wings in the fryer
    sauce in a bowl to make Salt and Vinegar Wings

    How to Make Salt and Vinegar Wings

    Wings can be baked in the oven on a wire rack or cooked in the air fryer.

    1. Simmer the sauce ingredients in a pan and then whisk in cubes of cold butter until thickened. Set aside.
    2. Cook the wings as directed in the recipe below.
    3. Toss wings in vinegar sauce and remaining cider vinegar. Season with salt and serve hot.
    Salt and Vinegar Wings on a plate with dip

    Pro Tips for Perfect Wings

    • Perfectly crispy wings start with a preheated air fryer so the initial burst of hot air circulates the food.
    • It’s also important not to overcrowd the air fryer so the wings cook evenly all around. For extra crispy wings, place them under the broiler for a couple of minutes.
    • Use parchment liners for easy cleanup!
    • Keep salt and vinegar wings in the refrigerator for 3-4 days. Enjoy them cold or reheat them in the air fryer until warmed through!

    Snack Time Celebration!

    Did you make these Salt and Vinegar Wings? Leave us a rating and a comment below!

    Salt and Vinegar Wings with celery and carrots

    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Salt and Vinegar Wings

    Crispy on the outside, juicy on the inside, and perfectly seasoned every time!

    Prep Time 15 minutes

    Cook Time 25 minutes

    Total Time 40 minutes

    • In a small skillet, combine white vinegar, 1 tablespoon cider vinegar, garlic powder, sugar, and ¼ teaspoon each of salt and pepper. Simmer over medium heat for 2 minutes or until reduced by half. Turn off the heat and add the butter a little bit at a time, whisking until incorporated. Transfer to a bowl and set aside.

    • Preheat the air fryer to 400°F.

    • Pat the wings dry with a paper towel. Toss them with the olive oil, and ¼ teaspoon each of salt and pepper.

    • Place the wings in the air fryer basket in a single layer. Cook for 18-20 minutes until wings are crispy and cooked through.

    • Remove the wings from the air fryer and toss them with vinegar sauce and remaining 1 tablespoon of cider vinegar. Season with additional salt to taste if desired.

    • Serve immediately. Leftover sauce can be used as a dipping sauce.

    Leftover wings can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the air fryer until heated through.

    To Oven Bake the Wings

    1. Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Refrigerate 30 minutes (or up to 4 hours) uncovered.
    2. Toss the wings with olive oil. Spray a rack rack with cooking spray on a baking sheet, place on a baking sheet and add the wings.
    3. Cook in a 425°F oven for 20 minutes, flip and bake an additional 15 to 20 minutes. Broil if desired.
    4. Toss with the vinegar sauce as directed.

    Calories: 225 | Carbohydrates: 1g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 381mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course air fryer, Appetizer, Chicken, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Salt and Vinegar Wings in the fryer with a title
    close up of Salt and Vinegar Wings with writing
    close up of juicy Salt and Vinegar Wings with a title
    Salt and Vinegar Wings in the fryer and plated with a title





    Holly Nilsson

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  • Broiled Lobster Tail

    Broiled Lobster Tail


    Broiled lobster tail is easy to make with this elegant recipe!

    Succulent broiled lobster tails are a decadent dish cooked in a simple garlic butter sauce with fresh herbs.

    Simple classic ingredients showcase the lobster’s naturally sweet and subtle flavor.

    Broiled Lobster Tail with lemon on a plate

    An Easy Lobster Tail Dinner

    • Prepared and served in the shell, broiled lobster tails are easy to make.
    • Serve them on their own or alongside steaks for a surf and turf meal.
    • Pair it with your favorite side dishes, from mashed potatoes to roast asparagus.
    • Lobster tail meat is great brushed with butter but it’s also great for adding to other recipes like mac and cheese.

    Ingredients for Broiled Lobster Tail

    Lobster Tails – Choose smaller tails that range between 4-8 ounces. For larger tails, broil further from the heat source about 6-8 minutes. Follow this guide for buying cold water lobster tails and check for any discolorations on the meat. Avoid tails soaked in sodium tripolyphosphate.

    Butter – Choose salted butter. For an extra flavor boost, make clarified butter (where the water is cooked out which intensifies the flavor).

    Seasonings – The seasonings are light to showcase the sweet flavor of the lobster meat. In addition to salt and pepper, a light sprinkle of parsley, sliced chives, or a little paprika can be added.

    Two cooked lobster tails with butter sauce with garlic and parsley

    How to Prep Lobster Tails

    1. Butterfly lobster tails by placing them on a cutting board with the shell side up and the tail pointing away from you.
    2. Using kitchen shears, start at the center of the shell and cut toward the end of the tail, cutting the shell and the top of the lobster meat.
    3. Devein the tail by cutting down the center of the top of the shell and carefully pull out the dark vein running down the center of the tail. Stop cutting when you hit the base of the tail.
    4. Flip the tail over and press down on the center all along the bottom of the tail with your thumbs (AKA ‘cracking the ribs’). Flip the tail back over.
    5. Insert your thumb between the shell and the meat, and loosen the meat, detaching it from the sides. Be careful so you don’t cut your fingers on the sharp shell.
    6. Loosen the sides and lift the meat up and out of the shell, and set it on top of the shell, while keeping it attached to the base.
    Uncut Broiled Lobster Tails
    2 Broiled Lobster Tails in a bowl

    How to Broil Lobster Tails

    There are many ways to cook lobster tails, including baking, air frying, boiling or steaming. Grilled lobster tail is popular, but honestly, broiling is the best way to cook lobster tail! You can learn about other methods for cooking lobster here.

    1. Prep and butterfly lobster tails (per recipe below).
    2. Place meat, shell side down, in a pan or on a rimmed baking sheet. Brush the butter mixture over the lobster. Broil and check for doneness with a meat thermometer.
    3. Serve hot with the remaining melted butter and a squeeze of lemon juice if desired.
    2 Broiled Lobster Tails

    Tips for Tender Lobster Tails

    • Frozen lobster tails should be thawed in the fridge overnight. To thaw quickly, submerge them in cold water.
    • Be sure not to overcook. Broil for about a minute to a minute and a half per ounce and place them 4-5 inches from the heat or on the top rack.
    • Ensure proper cooking by using a meat thermometer. Lobster meat should be opaque and white in the center, and reach 145˚F.

    More Lobster Favorites

    Did you make these Broiled Lobster Tails? Leave us a rating and a comment below!

    Broiled Lobster Tail on a plate
    5 from 7 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Broiled Lobster Tail

    Broiled lobster tail with a simple garlic butter sauce is a delightful seafood dish!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Casserole Dish with white background
    Kitchen Scissors with white background

    • Pre-heat the oven broiler to high heat, and adjust the oven rack 4 inches from the broiler. 

    • Use kitchen shears to butterfly (see notes for details) and clean lobster tails. Remove the digestive tract and rinse off. 

    • Place butterflied lobster tail in a baking dish or broiler pan with the shell side down. Set aside.

    • In a small microwave safe dish, melt 2 tablespoons butter in microwave by heating for 20-30 seconds. Reserve remaining 2 tablespoons of butter.

    • Stir in minced garlic and fresh, finely chopped parsley.

    • Carefully spoon butter mixture over lobster meat. Reserve some for after cooking. 

    • Add 1 tablespoon of reserved butter to the top of each lobster tail.

    • Place lobster tail in oven and broil 4-5 inches from heat for around 1 ¼ minutes per ounce (one minute and 15 seconds per ounce). If broiling large tails, broil farther away from the heat source (approximately 6-8 minutes)

    • Remove from oven, use a meat thermometer to test doneness (140°F) or check that meat is no longer translucent, but rather white or opaque. 

    • Remove from baking dish and serve with remaining butter and a squeeze of lemon. 

    If cooking a lobster tail larger than 9 ounces, move the oven rack to the middle of the oven. If lobster meat is slightly pink, this just means it is from a female lobster, nothing to worry about. To Butterfly the Tails
    1. Place tails on a cutting board, shell side up. Cut a line through the center of the shell toward the fins.
    2. Devein the tail by cutting a little bit down the center of the meat and carefully remove the dark vein running down the center of the tail.
    3. Flip the tail over and press down on the center all along the bottom of the tail with your thumbs (AKA ‘cracking the ribs’). Flip the tail back over.
    4. Insert your thumb between the shell and the meat, and loosen the meat, detaching it from the sides. Be careful so you don’t cut your fingers on the sharp shell.
    5. Loosen the sides and lift the meat up and out of the shell, and set it on top of the shell, while keeping it attached to the base.

    Calories: 285 | Carbohydrates: 10g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 472mg | Potassium: 275mg | Fiber: 3g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 57.7mg | Calcium: 88mg | Iron: 0.8mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Entree, Main Course, Seafood
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Broiled Lobster Tail with lemon and a title
    Broiled Lobster Tail with fresh herbs and writing
    plated Broiled Lobster Tail with writing
    Broiled Lobster Tail in a dish and plated with a title


    Rachael
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  • Valentine’s Cookies

    Valentine’s Cookies


    Valentine’s Cookies are a sweet way share some love!

    An easy no-fail sugar cookie is cut into shapes and decorated with a simple frosting that’ll make you look like a pro!

    Everyone loves a gift from the heart, and this recipe is a fun and easy way to spread some Valentine’s Day cheer!

    decorated Valentine's Cookies

    Valentine’s Day Cookies

    • These Valentine’s Day cookies start with the perfect sugar cookie recipe with a buttery vanilla flavor.
    • The dough is so easy to work with and can be cut a heart-shaped cookie or any shape cutter you’d like.
    • Simply bake, cool, and decorate. PRO TIP: Bake cookies in the morning and decorate them in the afternoon after they are completely cooled.
    • Kids love to help decorate Valentine’s Day cookies! Set out icing and sprinkles and let them create and share their treats as Valentine’s day gifts.
    Ingredients for Valentine's Cookies

    Ingredients for Valentine’s Cookies

    Cookie Dough – This is a basic sugar cookie dough made with flour, butter, sugar, and egg. We use vanilla as the flavoring (I prefer clear vanilla in this recipe). Swap the vanilla for another extract to change the flavor (almond extract is another favorite!).

    Decorations – The cutest cookies are made with red and pink heart-shaped candies or sprinkles. We use this sugar cookie icing recipe but add your favorite frosting and Valentine’s sprinkles or even edible silver or gold glitter.

    blending ingredients to make Valentines Day Cookies

    How to Make Valentine’s Cookies

    It’s super fun and easy to make this extra-special recipe!

    1. Mix butter & sugar, add egg & vanilla.
    2. Incorporate dry ingredients until fully mixed. Refrigerate per recipe below.
    3. Roll out dough & cut it into shapes. Bake until lightly browned on the edges.
    4. Cool completely before decorating.
    using a cookie cutter to make Valentines Day Cookies

    Pro Tips for Perfect Cookies

    • Ensure the butter and egg are at room temperature.
    • Be sure to beat the butter for the full time listed in the recipe.
    • If the dough seems powdery, continue mixing at medium-high speed. The dough will come together.
    • Chill the dough to keep it from spreading and then let it sit at room temperature while prepping the baking pans.
    • Use an ungreased cookie sheet and skip the parchment paper or silicone baking mat, this helps the cookies hold their shape better.
    • Use two different cookie sheets so you’re not using a warm one with cold dough.
    • These sugar cookies can be made for any occasion. Just switch up the shapes and colors to make cookies for Easter, Halloween, or Christmas!
    Valentines Day Cookies before baking
    1. Prepare cookie dough as directed above.
    2. Once rolled and cut, place a lollipop stick into the center of each cookie. (The lollipop stick will bake into the cookie, so make sure to use paper, not plastic.)
    3. Bake cookies according to recipe directions below and cool completely and decorate.
    Heart shaped Valentine's Day Cookies with lollipop sticks in the bottom

    Storing Valentine’s Day Cookies

    Keep cookies in a covered container for up to 4 days. Freeze cookies in zippered bags for up to 4 weeks. Or you can freeze the dough and make it into cookies later!

    Valentine Favorites

    Did you make these Valentine’s Day Cookies? Be sure to leave a rating and a comment below! 

    Heart shaped Valentine's Day Cookies on a marble board

    5 from 13 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Valentine’s Day Cookies

    Valentine’s Day cookies are fun & festive, the perfect treat for your sweetheart or family!

    Prep Time 15 minutes

    Cook Time 45 minutes

    Chill Time 2 hours

    Total Time 3 hours

    Stand Mixer on white background

    a rimmed baking pan

    • In a bowl, combine dry ingredients and set aside.

    • With a stand mixer with a paddle attachment (or a hand mixer), combine butter and sugar until fluffy, about 3-4 minutes.

    • Add the egg and vanilla and mix until well combined and smooth.

    • Add flour mixture a little bit at a time with the mixer on low until mixed and the flour is incorporated. Continue mixing until the dough holds together, about 5 minutes. (If the dough seems floury or powdery, it need to continue to mix together).

    • Divide the dough in half and flatten each half into a disk. Wrap with plastic wrap and place in the refrigerator for at least 2 hours.

    • Preheat the oven to 375°F. While the oven is preheating, remove the dough from the fridge.

    • Sprinkle the worksurface with a bit of powdered sugar or flour so the dough doesn’t stick. Roll dough to ¼” thickness and cut into desired shapes.

    • Place cookies 1-inch apart on an ungreased cookie sheet and bake for 8-10 minutes or until cookies begin to brown on the edges.

    • Cool completely before decorating with icing.

    • Choose clear vanilla or try almond extract for a twist!
    • Ensure butter and egg are at room temperature.
    • Beat butter for the full time; if the dough seems powdery, keep mixing.
    • Refrigerate as directed. Let dough reach room temperature before baking.
    • Use an ungreased sheet for well-shaped cookies.
    • Get creative with shapes and colors for any occasion!

    Calories: 122 | Carbohydrates: 27g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 41mg | Sugar: 21g | Vitamin A: 10IU | Calcium: 2mg | Iron: 0.5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cookies, Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Valentine's Cookies with frosting and sprinkles and writing
    close up of Valentine's Cookies with a title
    plated Valentine's Cookies with a title
    Valentine's Cookies on a plate and some on a stick with a title





    Holly Nilsson

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