If you love banana cream pie but want something a little lighter and easier, this banana cream pie yogurt cheesecake is about to become your new favorite dessert. It has all the nostalgic flavors you crave, sweet banana, creamy vanilla, and a subtle cheesecake vibe, without turning on the oven.

Our viral Japanese Biscoff cheesecake yogurt has been doing so well that I just had to try more combinations and this banana cream pie version is a new favorite!

Our whole family loved trying the viral Japanese cheesecake with biscoff cookies, but I could not stop thinking about a banana version. I grew up with pudding this and that and cheesecake (always the no bake kind) here and there, but combining the two? That would have sold me! Throw in being a college student, getting back in shape and a million other reasons to want a fast, easy, healthy and cheap dessert idea and I knew I had to try it.

The pudding is 100% optional but I liked that it made things thicker, creamier and more like a cheesecake/ banana cream pie. 

I can’t wait to hear what varieties you all are trying. Leave a comment below if you have an idea I should try!

Ingredients You’ll Need…

• Vanilla Greek Yogurt: Creates a creamy cheesecake-style base with added protein. We prefer Oikos Pro or Siggi’s.
• French Vanilla Instant Pudding: Thickens the yogurt and adds classic banana cream pie flavor.
• Fresh Banana: Adds natural sweetness and that unmistakable banana cream taste.
• Simple Mills Sweet Thins: A simple, crunchy crust that keeps this dessert easy and no-bake.

How to Make Banana Cream Pie Yogurt Cheesecake

Made with full-fat vanilla Greek yogurt, instant pudding mix, fresh banana, and a simple cookie crust, this no-bake dessert comes together in minutes.

The easiness of these Japanese cheesecakes is what’s so dang addicting about them! All you do is open your yogurt, stir in the instant pudding powder, stuff the bananas and cookies into the yogurt until you can’t fit anymore and then put the lid back on. Keep it in the fridge until you’re ready to eat it.

Garlic Butter Skillet Pork Bites & Green Beans is the kind of quick, flavorful dinner that makes you feel like a weeknight hero. Made with juicy, pan-seared pork bites and vibrant green beans tossed in a lemon garlic butter sauce, this one-skillet recipe is easy to throw together and is ready in under 30 minutes!

From Canned Veggies to Skillet Magic

Green beans were a staple in my house growing up, but with five kids and a mom from a farm in Idaho who was taught to save and preserve everything, our green beans were 99% canned by mom. They were tender and so flavorful, but that meant fresh green beans took me a little time to warm up to with all of that crunchy texture!

The Trick That Changed Everything

As an adult, I’ve discovered that the secret to really good green beans is in the prep work. Blanching them in hot water until they’re vibrant green, tossing them straight into an ice bath to stop the cooking, and finally sautéing in a cast iron skillet for depth of flavor has been life-altering.

Can We All Agree Pork Is Better with Crispy Edges?

We love searing pork bites until the edges are crispy and caramelized. It takes the flavor up a notch – but that’s not even the best part. This healthy 30 minute meal finishes with a lemon garlic butter sauce that has us eating straight from the pan. And those green beans? They’ve never been this exciting.

What to Serve It With

This dish is perfect served with Creamy Mashed Potatoes, The Softest Homemade Dinner Rolls, or a crisp, fresh Salad de Maison to round it all out.

Ingredients for Garlic Butter Skillet Pork Bites & Green Beans

Simple, pantry-friendly ingredients come together for a flavorful, low-carb dinner that cooks in one cast iron skillet.

• Pork Chops: Boneless and cut into 1-inch pieces. Loin or bone-in chops work too, just adjust cook time.
• BBQ Rub: My Homemade BBQ Rub is perfect here. Make a batch to have quick seasoning without extra prep.
• Olive Oil: For searing the pork. Use avocado oil if you pre

This classic Minestrone Soup recipe comes straight from my grandma’s cookbook. It’s made with simple vegetables, hearty beans, and a rich, slow-simmered broth. It’s warm, familiar, and deeply nostalgic.

This is a recipe you’d expect from an Italian Nonna! (even though my grandma isn’t Italian). Perfect for cold nights, Sunday dinners, or anytime you’re craving a truly homemade minestrone that’s timeless.

Once a year we would visit my grandma, who became a widow far too early. It always made me sad to know how much she was alone, but gathering around her table brought so much light and joy into her eyes I knew she would be ok. In the winter, she almost always made a Minestrone Soup with pasta or potatoes. The house felt cozier when it was on the stove, and you were engulfed with the smell it as soon as you walked in.

She served it with garlic knots and salad, and we’d dip the bread straight into the soup, letting it soak up the warm broth before taking a bite. It’s usually hard to get kids excited about a bowl full of vegetables and beans, but this soup is different. We always finished it, and most of the time went back for seconds. Even now, Minestrone reminds me of sitting at her kitchen table.

Ingredients for Minestrone Soup

Grandma’s recipes are ALWAYS better! This Minestrone Soup is no exception. Packed with vegetables, beans, and savory seasonings, these ingredients come together to create this classic flavorful soup!

Soup Base

• Olive Oil: Creates the base for sautéing and helps develop flavor from the very first step.
• Onion: Adds sweetness and depth as the foundation of the soup.
• Carrots: Bring subtle sweetness and color to balance the savory broth.
• Celery: Adds classic aromatic flavor and structure to the soup base.
• Kosher Salt: Enhances and layers flavor throughout the cooking process.
• Zucchini: Adds texture and a light, fresh vegetable note.
• Green Beans: Bring freshness and light crunch.
• Garlic: Builds bold, savory flavor once sautéed with the vegetables.

Broth & Seasonings

• Tomato Paste: Concentrates tomato flavor and deepens the broth.
• Dried Oregano: Adds a traditional Italian herb flavor.
• Poultry Seasoning: Brings warmth and subtle complexity to the soup.
• Black Pepper: Adds gentle heat and balance.
• Chicken Broth: Forms the rich, savory base of the soup (vegetable broth works too).
• Fire-Roasted Tomatoes: Add acidity and a slightly smoky tomato flavor.
• Bay Leaves: Infuse the broth with a subtle, aromati

When you need a sweet treat without turning on the oven, these no bake chocolate peanut butter oat cups come to the rescue. They’re chewy, chocolatey, and made with simple pantry staples you probably already have on hand.

Perfect for busy afternoons, after-school snacks, or an easy dessert, these little cups disappear fast around here and for good reason.

Bringing Snack Friday Back

Every Friday we USED TO do “Snack Friday.” We USED TO be fun. We USED TO have the kids bring all of their friends over after school to devour the delicious treats and snacks.

And then they started to grow up more…and we got busy…and I got distracted…and life got really, really, hard as we faced some really, really serious things…and then this year happened. And I realized that at no point did Friday ever say we couldn’t be happy in the mud.

So, we are bringing back snack Friday and the kids and the food and all of you. The easiest way to merge back into the fun house? Peanut Butter Oat Cups are totally no bake and best of all, we make them with whatever we’ve got.

Sometimes it’s in muffin tins or rolled into balls. Sometimes I use dark chocolate and sea salt and other times white chocolate with a sprinkle of cinnamon sugar. Either way, it’s about gathering people in and this snack is perfect for a quick treat.

Why You’ll Love These Oat Cups

I’ve been making these oat cups since I was a kid so let me tell you all the reasons why you will love them!

• No bake
• Kid-friendly
• No added refined sugar
• Made with pantry staples

Cooking filet mignon can feel a little intimidating because no one wants to mess up an expensive steak. But here’s the truth: once you know how to cook filet mignon the right way, it’s actually one of the easiest, most forgiving cuts of beef you can make at home.

No grill required, no fancy chef skills needed, just a simple method that works every single time. Tender, juicy, restaurant-quality filet mignon made right in your own kitchen.

In college there were only a couple of restaurants and quickly Texas Roadhouse became my favorite. A Dallas filet, loaded baked potato, no sour cream and house salad with ranch. It was my go-to and I’ve never forgotten that Dallas filet!

Over the years, I have become such a home body though. Is that normal? Once you become “middle-aged”, hitting the town starts to lose it’s appeal? Is that thing? Well, it’s a thing for me, and going out for Valentine’s Day along with every other human just sounds blah! So I’m cooking a fancy (but so easy) dinner at home again this year. Filet mignon it is! All the fancy restaurants can eat their heart out!

What You Need to Cook Filet Mignon at Home

You only need a few simple ingredients to add flavor to the filets, a good cast iron skillet and a pair of tongs. It really is that easy! Oh, a meat thermometer is very helpful too if you have one!

Ingredients You’ll Need

• Filet Mignon: A tender, buttery cut of beef that cooks quickly and stays incredibly juicy.
  • PRO TIP: Look for evenly sized steaks so they cook at the same rate.
• Kosher Salt: Enhances the natural flavor of the steak and helps create a beautiful crust.
• Ground Black Pepper: Adds just enough warmth and bite to balance the richness of the filet without overpowering it.
• Oil: Used to get a hot, even sear. Choose a neutral oil with a higher smoke point so the steak browns beautifully without burning.
• Unsalted Butter: Melted into the pan at the end for basting, adding richness and that classic steakhouse flavor.
• Garlic: Cloves infuse the butter with savory flavor as the steak finishes cooking.
• Fresh Rosemary: A