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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Richa Gupta
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Pork steak are tender pieces of pork that come together quickly for a weeknight dinner.
Seasoned with fresh herbs, skillet pork steaks are served with a creamy butter sauce that makes any meal a masterpiece!
Pork Steaks: Pork steaks are cut from the shoulder (AKA Boston Butt) and are typically fattier than pork chops. Look for 1-inch bone-in or boneless steaks that are about the same size. Pork chops can also be used in this recipe but tend to be leander so you’ll need to adjust the cooking time.
Seasonings: Herbs like thyme and rosemary add lovely flavor to this dish (fresh or dried). You can swap in herbs like sage, parsley, fennel, and mustard seeds as well.
Sauce: Butter and cream add richness while broth adds both salt and flavor. Feel free to whisk in extra herbs if you’d like.
Pork steaks are an easy weeknight dinner that’s ready in minutes!
Did your family love this Pork Steak recipe? Leave a rating and a comment below.
Rosemary and thyme seasoned pork steaks are cooked until tender and smothered in a garlic cream sauce.
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Preheat the oven to 400°F.
Season the pork steaks with salt, pepper, and herbs on both sides.
Heat a large cast iron (or oven proof) skillet over over medium-high heat for 2 to 3 minutes.
Add the olive oil and heat until smoking. Add the pork and cook 2 to 3 minutes per side or until golden brown.
Place the pan in the oven and cook for 5 to 7 minutes or until pork reaches an internal temperature of 145°F.
Transfer the pork to a plate to rest.
While the pork is resting, place the skillet on the stovetop over medium heat. (Be careful, the handle will be hot.) Add the butter to melt. Add minced garlic and cook for 1 minute, or until fragrant.
Turn the heat to medium-high and add the broth, scrape up any brown bits. Whisk in the cream and simmer for 3 to 4 minutes uncovered or until slightly thickened.
Spoon the sauce over the steaks and serve.
Calories: 446 | Carbohydrates: 4g | Protein: 4g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 1870mg | Potassium: 141mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1248IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, 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.
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Holly Nilsson
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This easy corn chowder recipe tastes like it’s been simmering all day, but it’s ready in minutes!
Sweet corn and smoky bacon are simmered in a rich and creamy broth with tender potatoes, onions, and celery for a comforting and cozy chowder.
Corn: Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time.
Potatoes: Potatoes make this chowder thick, creamy, cozy, and filling.
Bacon: Bacon adds a smoky flavor and a little crispy crunch.
Broth: Buy or make your own chicken broth. Broth combined with the milk and cream add a velvety consistency with savory flavor.
Keep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave.
To make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.
Did you love this Corn Chowder Recipe? Leave a comment and rating below.
This creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.
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In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.
Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.
Store leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.
Calories: 246 | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 457mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Soup 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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Holly Nilsson
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This chocolatey Oreo cookie frosting whips up fast with only 5 ingredients!
Oreo buttercream frosting has the same rich and creamy texture as vanilla buttercream but with a crush of chocolate Oreo cookies for a fun new twist.
Cookies: No need to buy the name brand! Simply crush them into fine crumbs in a food processor, or place them in a zippered bag and crush them with a rolling pin.
Butter: Go for real butter over any substitutions for the best results and be sure it’s at room temperature so it blends faster.
Sugar: Use powdered sugar for the best texture.
This chocolatey cookie frosting whips up fast with only 5 ingredients!
Classic buttercream frostings like this will last 5-7 days in an airtight container in the fridge and in the freezer for up to 3 months in zippered bags. Simply whisk it up with a little extra vanilla extract to refresh the flavors and you’re good to go!
Did you make this Oreo Frosting recipe? Leave a comment and rating below!
Oreo frosting is a rich, creamy topping packed with crushed Oreo cookies, perfect for adding a delicious twist to your favorite desserts.
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Add the Oreo cookies to a food processor and process until they form fine crumbs.
In a large bowl, beat butter with a hand mixer until light and fluffy, 2-3 minutes.
Add powdered sugar, one cup at a time, until combined.
Beat in vanilla extract, cookie crumbs, and a pinch of salt. Add the cream a little at a time, and continue beating on high speed until light and fluffy. Continue adding cream until desired texture and firmness is reached.
Calories: 290 | Carbohydrates: 32g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 42mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 510IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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.
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Holly Nilsson
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This Marry Me Chicken recipe is a one-pot wonder that is truly worthy of a marriage proposal!
Tender chicken breasts are simmered in a sun-dried tomato cream sauce with Italian seasonings and parmesan cheese.
Rich and creamy, this Marry Me Chicken recipe is a keeper!
Stir in parmesan cheese, garnish with basil, and enjoy!
Round the meal out with a side salad and some crusty bread.
Did you make this Marry Me Chicken? Leave us a rating and a comment below!
Marry Me Chicken is a flavorful one-pot dish with chicken breasts simmered in a rich creamy sundried tomato and Parmesan cheese sauce.
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If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets and season with ½ teaspoon salt and pepper. Dredge the chicken lightly in the flour.
In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.
Add the chicken and cook for 4 minutes, flip and cook for an additional 3 to 4 minutes or until cooked through. Transfer the chicken to a plate to keep warm.
Reduce the temperature to medium and add the remaining oil. Stir in the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
Add the broth, heavy cream, tomato paste, and remaining ¼ teaspoon salt and bring to a simmer. Let simmer uncovered until slightly thickened, about 5 to 8 minutes. Add the chicken to the pan along with any juices and sundried tomatoes. Simmer for an additional 3 to 5 minutes or until the chicken is heated through.
Remove from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper.
Garnish with fresh basil.
Calories: 461 | Carbohydrates: 16g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1116mg | Potassium: 870mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1134IU | Vitamin C: 23mg | Calcium: 168mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree 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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Holly Nilsson
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A simple soup with few ingredients and lots of flavor.
This asparagus soup recipe is quick to make with fresh asparagus and a bit of tender onion simmered in broth and blended with a splash of cream.
Garnish this soup with parmesan cheese and a squeeze of fresh lemon juice!
Vegetable soups, like tomato or cauliflower soup, are a great way to enjoy fresh farmer’s market veggies or your own garden vegetables. This easy asparagus soup recipe is no exception.
To stretch this asparagus soup recipe further, add a peeled and chopped russet or Yukon gold potato.
Other vegetables can be substituted for some of the asparagus if needed; green peas, zucchini, or celery are great options.
This is no canned cream of asparagus soup – it’s full of fresh ingredients.
Ladle into bowls and garnish with parmesan cheese or a slice of garlic bread to soak up every last drop!
Garnish Tip: After the asparagus has simmered for about 4 minutes, remove a few of the asparagus tips and set aside for garnishing the soup.
Parmesan cheese and a swirl of heavy cream also make a pretty garnish. Top it with parmesan croutons or fresh herbs like dill.
Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!
Because asparagus soup is made with cream and cream-based soups don’t freeze well, it’s best to freeze a portion before adding the cream! Simply defrost, reheat, and add a splash of cream before serving.
Did you make this Creamy Asparagus Soup? Leave us a rating and a comment below!
This asparagus soup is fresh, creamy, and full of flavor!
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Cut asparagus into ½” pieces.
In a large pot over medium heat, cook onion and garlic in butter until tender. Add asparagus and cook an additional 5 minutes.
Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
Taste and season with salt and pepper if needed.
Calories: 181 | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 525mg | Potassium: 512mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1811IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Soup 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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Holly Nilsson
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Cooking side dishes in the slow cooker is perfect for busy weeknights or holiday dinners.
Crock Pot Scalloped Potatoes are easy, cheesy, and delicious! When those winter carb cravings hit, why not cook up cheesy slow-cooker potatoes?
Scalloped potatoes are quite possibly the most comforting side dish on the planet (along with mashed potatoes).
Crockpot Scalloped Potatoes are delicious and easy, requiring just a few simple ingredients! They are super forgiving, so go ahead and experiment!
Sauce – This recipe uses “cream of” soup to prevent the sauce from curdling. Swap in cream of mushroom or cream of celery. For a from-scratch version, try my homemade condensed chicken soup using evaporated milk.
Potatoes – Use thin-skinned potatoes. Yellow, red or Yukon gold potatoes will hold their shape and don’t require peeling. If using baking potatoes or Russet potatoes, they should be peeled and will taste delicious but may not hold their shape.
Cheese – I like to add a little bit of cheese to the potatoes (which technically makes them au gratin potatoes) . Use sharp cheddar for extra flavor. Try different cheeses altogether; Colby, Swiss, a bit of Parmesan cheese or Gruyere (my favorite addition to Crock Pot mac and cheese).
Slow cooker scalloped potatoes are so easy to prepare that they practically cook themselves.
Did you make these Crock Pot Scalloped Potatoes? Be sure to leave a rating and a comment below!
Layers of tender, thinly sliced potatoes smothered in a creany cheese sauce are cooked until perfectly tender in the slow cooker!
In a small skillet, melt butter over medium heat. Add the onions and cook until slightly softened, about 4 to 5 minutes.
Meanwhile, in a medium bowl, combine 1 cup cheddar cheese, cream of chicken soup, 1 cup heavy cream, garlic powder, thyme, ¼ teaspoon salt, and black pepper.
Grease a 6qt slow cooker and place ½ of the potatoes in the bottom, season with ¼ teaspoon salt. Top with all of the onions. Spread ½ of the cheese mixture on top.
Add remaining potatoes, ¼ teaspoon salt, and remaining sauce sauce. Pour ½ cup heavy cream over top.
Place a double layer of paper towels across the slow cooker to abosrob moisture, ensuring they don’t touch the potatoes and cover. Cook on high 4-5 hours (or low 7-8 hours), adding the cheese after 2 ½ hours.
Once potatoes are soft, sprinkle with remaining ½ cup cheese and cover until melted (about 5 minutes).
Calories: 375 | Carbohydrates: 26g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 427mg | Potassium: 788mg | Fiber: 4g | Vitamin A: 935IU | Vitamin C: 20.4mg | Calcium: 240mg | Iron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish, Slow Cooker 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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Holly Nilsson
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This creamed spinach recipe is always favorite!
Tender cooked spinach is perfectly seasoned in a creamy cheesy base.
Super easy, a little cheesy, and always delicious, this easy creamed spinach recipe rivals any steakhouse and is perfect for Sunday supper or added to your Easter or Thanksgiving menu.
Spinach – Fresh spinach or baby spinach is best for this recipe, but frozen spinach can be used in a pinch. If using frozen, sure to drain and squeeze dry first.
Sauce – The cream sauce is made with cream cheese and heavy whipping cream. A sprinkle of parmesan cheese is added in Step 3 if desired.
Variations: Minced fresh garlic cloves can added with the onion if desired. Bacon bits, cooked mushrooms, a pinch of cayenne pepper, or finely chopped sundried tomatoes are great additions.
Creamed spinach is ready in just minutes.
Did your family enjoy this creamed spinach recipe? If so, leave and comment and rating below.
This easy creamed spinach side is a wonderful addition to any elegant holiday meal, or potluck.
Wash and dry the spinach leaves if using fresh. Pinch off any tough stems and roughly chop the spinach.
Heat the olive oil in a medium skillet over medium heat. Cook the spinach until wilted, about 3 minutes. Remove from the pan and place in a strainer to drain.
Reduce the heat to medium low and add the onion and butter to the skillet. Cook for 3 to 4 minutes or until tender.
Add the cream cheese and stir until melted.
Whisk in the heavy cream, garlic powder, and salt. Simmer 1 to 2 minutes or until thickened.
Gently squeeze any excess liquid from the spinach and stir it into the cream sauce. Taste and season with additional seasoned salt and pepper.
Calories: 121 | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 454mg | Fiber: 1g | Vitamin A: 7470IU | Vitamin C: 21.7mg | Calcium: 93mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer 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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Holly Nilsson
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Craving chocolate? I’ve got you covered!
This easy chocolate mousse recipe is dreamy decadence in just minutes. Rich chocolate flavor in a whipped dessert in minutes.
This is perfect for a last-minute dessert or an impressive (yet effortless) treat.
This is an easy shortcut to making chocolate mousse. It’s deliciously decadent and more light and airy than chocolate pudding.
Bonus Tip: For an extra decadent experience, use half dark chocolate pudding mix and half milk chocolate pudding mix!
Get fancy and have fun with toppings or fold in some cookie crumbs or chocolate chips.
Did you make this easy Chocolate Mousse recipe? Leave us a rating and a comment below!
A rich creamy chocolate dessert, this shortcut chocolate mousse recipe takes just a couple of minutes to make!
In a medium bowl, combine cocoa powder and instant pudding powder.
Add the heavy whipping cream and mix with an electric mixer on medium-high for 1 minute.
Spoon or pipe the chocolate mixture into serving dishes or small glasses immediately and serve or refrigerate.
Garnish with whipped topping, fresh berries, mint, or whipped cream.
Calories: 602 | Carbohydrates: 27g | Protein: 5g | Fat: 54g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 168mg | Sodium: 384mg | Potassium: 236mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2187IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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.
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Holly Nilsson
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This easy vodka sauce is as delicious as it is easy!
With few ingredients, this sauce is a zesty tomato based sauce with great flavor. It pairs well with almost any pasta and goes well with chicken or seafood.
Penne alla vodka is classic, but rigatoni or linguine are all great choices; this homemade vodka sauce will work with almost any shape. Try rotini, farfalle, or cavatappi.
No pancetta? Use some made-from-scratch meatballs or use cheese or sausage-filled tortellini, if you like. Add veggies like spinach, chopped kale, sliced mushrooms, or peas.
This Vodka sauce recipe is a classic sauce that’s super easy to make.
Did you make this Vodka Sauce? Be sure to leave a rating and a comment below!
A creamy and tomato-based pasta sauce with a touch of vodka adds a unique richness and depth to the flavor.
Using your hands, squish the tomatoes into a bowl to break them up (reserving the juices) and set aside.
In a medium saucepan, heat the oil over medium heat. Add the onion and cook until softened, 3 minutes. Stir in the pancetta or bacon and continue cooking until some of the fat has rendered out, about 3 to 4 minutes. Stir in the garlic and cook just until fragrant.
Add the vodka and bring to a low boil, let boil uncovered for 2 minutes.
Stir in the whole and crushed tomatoes (with any juices) and the pepper flakes. Simmer uncovered for 10 minutes.
Stir in the cream and simmer for an additional 9 to 11 minutes or until thickened.
Remove from heat, and add the parmesan cheese and parsley. Stir, taste, and season with salt and pepper.
Serving: 0.25of the recipe | Calories: 510 | Carbohydrates: 21g | Protein: 11g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 771mg | Potassium: 846mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1730IU | Vitamin C: 34mg | Calcium: 223mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Sauce Cuisine Italian© 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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Holly Nilsson
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Homemade Brussels sprouts au gratin is a new twist for a favorite vegetable!
Fresh Brussels sprouts are pan fried and baked in a quick and creamy cheese sauce. This dish is ready to serve in no time!
Brussels Sprouts – Choose heavy, firm brussels sprouts that are about the same size, so they cook evenly, and cut the larger halves into quarters if necessary.
Cheese sauce – This cheese sauce is made with heavy cream and cheese (no roux required)! Cheddar cheese and parmesan have bold flavors but try other favorites. Gruyere cheese, mozzarella, or even smoked cheddar would add great flavor.
I prefer to keep the sauce simple, but you can add a couple of cloves of garlic (saute in butter first), a pinch of fresh thyme, or dry mustard if you’d like.
Add-ins – Diced sundried tomatoes, sliced mushrooms, bacon bits, and sliced water chestnuts will add color, texture, and flavor to brussels sprouts.
A Smooth Sauce
For the best smooth sauce, grate the cheese yourself, as most pre-shredded cheese is processed with anti-caking additives, and it won’t melt as well.
Sprinkle extra cheese on top to bake until bubbly and browned.
This brussels sprouts gratin recipe is quick and easy to prepare:
Option: Add mix 1 tablespoon of panko breadcrumbs with ½ teaspoon olive oil and add to the cheese on top for a crisp topping.
Did your family enjoy this Baked Brussel Sprouts Gratin? Leave us a rating and a comment below!
Brussels sprouts gratin is a deliciously creamy & cheesy side dish!
Preheat oven to 375°F.
Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).
Toss halved Brussels sprouts with olive oil, salt, and pepper. Cook in a skillet over medium-high heat for 5-6 minutes or until tender-crisp and slightly browned. Pour into a 2 qt dish.
In the same skillet, heat heavy cream, onion powder, salt, and pepper until boiling. Reduce heat and let simmer over medium heat for 2 minutes to thicken slightly.
Remove from heat and whisk in parmesan cheese. Stir in 1 cup of cheddar cheese. Pour over Brussels sprouts.
Top with remaining ⅓ cup cheddar cheese and bake for 20-25 minutes or until browned and bubbly.
Calories: 221 | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 202mg | Potassium: 474mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1360IU | Vitamin C: 96.5mg | Calcium: 233mg | Iron: 1.7mg
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.
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Holly Nilsson
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This banoffee pie recipe only takes a few ingredients and even fewer steps!
A no bake graham crust is filled with layers rich toffee layer, bananas and whipped cream.
This is a decadent dessert that is positively delicious.
Banoffee is a British dessert that combines ‘banana’ and ‘toffee’ into one decadent treat!
Crust – A homemade graham crust is recommended, as store-bought crusts often don’t hold up to toppings or break apart when serving. Graham crumbs can be replaced with almost any type of cookie crumbs; try Biscoff or Nutter Butter cookies.
Bananas – Save the ripe bananas for banana bread; firm, and fresh bananas are best for this recipe.
Toffee – Be sure to use dulce de leche, which is made with milk and sugar (caramel is water and sugar). You can also find dulce de leche online. Boiling it a little bit helps it to thicken so the pie sets a little bit better.
Variations – Add sliced strawberries between the bananas or even mini chocolate chips. Drizzle extra dulce de leche or hot fudge sauce over the top for a fancy presentation.
Banoffee pie is best eaten the day of or the day after you make it when the bananas are still fresh and firm. Banoffee pie can be made a day in advance, just cover it and keep it chilled until ready to serve. Due to the bananas and whipped cream, it’s not advised to freeze Banoffee pie.
Did your family love this Banoffee Pie? Leave us a comment and a rating below!
Banoffee pie is a sweet delight with layers of bananas, caramel, and whipped cream on a crumbly graham cracker crust.
In a medium bowl, mix graham crumbs, butter, and sugar until well combined.
Transfer the mixture to a 9-inch pie place and firmly press the crust into the bottom and up the sides of the plate. Refrigerate while preparing the crust.
In a medium saucepan, bring dulce de leche to a boil over medium heat. Cook for 3-4 minutes, stirring constantly, until thickened.
Pour thickened caramel over the graham cracker crust and spread in an even layer. Refrigerate until completely cooled, at least 3 hours.
In a large bowl, whip cream, sugar & vanilla until stiff peaks form. Refrigerate until ready to serve.
When ready to serve, slice the bananas and layer them over top of the caramel. Top the pie with whipped cream and chocolate curls. Serve immediately.
Calories: 297 | Carbohydrates: 25g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 113mg | Potassium: 173mg | Fiber: 1g | Sugar: 12g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie 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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Holly Nilsson
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This Banana Pudding recipe is a no-bake dessert with layers of fresh banana slices, a rich and creamy vanilla pudding layer, and freshly whipped cream!
This is the perfect make-ahead dessert and a hit any time of year.
Homemade Banana Pudding is one of those desserts that everyone seems to love. There are many versions of this recipe including the famous Magnolia Bakery banana pudding (honestly SO good) but this recipe is a easy, quick, and delicious favorite!
Crust Layer – ‘Nilla Wafers cookies as the base. These soften up and take on a cake-like texture. Other options for cookies are graham crackers, digestive biscuits, or chessmen cookies.
Bananas – Ripe bananas that are yellow and slightly firm will hold up the best. Slice them right before layering so they don’t brown. Overripe bananas aren’t ideal for this pudding, they’re better suited for banana bread or banana cake.
Pudding Layer – This is where the magic happens. Cream cheese, sweetened condensed milk, and instant vanilla pudding mix create a decadent creamy base. Ensure that you choose instant pudding mix (and not cooked pudding).
Whipped Cream – Fresh whipped cream is best in this recipe however, whipped topping (like Cool Whip) can be substituted.
Skip the banana pudding mix in this recipe, the fake banana flavor overtakes the recipe. Opt for vanilla pudding (with a little fresh vanilla extract if you’d like) so the dessert has a fresh banana flavor.
This recipe is an easy no-fuss dessert. Prep it ahead of time and let it sit overnight so the cookies soften.
Keep in mind that this banana pudding recipe needs to sit for at least 4 hours but overnight is definitely best!
Add the bananas on top for garnish just before serving so they don’t brown. If you’re going to leave them out for a little bit, toss them with a bit of lemon juice after slicing to keep them from browning.
This recipe is best served the day after making it but will last a few days in the fridge. The bananas may get a bit weepy but they’ll still taste great!
Did your family love this Banana Pudding Recipe? Leave a rating and a comment below!
Easy Banana Pudding is an old-fashioned no-bake recipe with layers of fresh bananas, a rich and creamy vanilla pudding layer, and freshly whipped cream!
In a large bowl, combine the sweetened condensed milk and cream cheese. Use a hand mixer to beat until fluffy.
Add in pudding mix, milk, and vanilla. Continue beating until well combined.
In a separate bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
Reserve 2 ½ cups of whipped cream for topping. Gently fold the remaining whipped cream into the pudding mixture.
Line the bottom of a 9×13-inch pan or two 9×9-inch pans with vanilla wafers, and top with sliced bananas. Spread the pudding mixture over top ensuring the bananas are completely covered.
Top with the remaining whipped cream. Cover and refrigerate 4 hours or overnight.
Garnish with additional banana slices for serving if desired.
Calories: 477 | Carbohydrates: 50g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 238mg | Potassium: 359mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1060IU | Vitamin C: 4.4mg | Calcium: 162mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course 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.
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Holly Nilsson
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