Jun 12, 2016
Jun 1, 2016
Sunday breakfast usually means there’s time to make something special. Today I made English muffins and as soon as I tasted them I remembered why I never buy them at the store. They’re delicious! You don’t need an oven to make these because they cook on a griddle or large pan. This first photo above is how they look just before cooking. And below is how they look after about 15 minutes on the grill, seven minutes per side…
My recipe is simple. You make a yeast dough, let it rest for 10 minutes, then roll and cut out six circles. You dust them with cornmeal and once they rise in a warm spot, you cook them on a griddle – no oven. I preheat the griddle and just rub it with a stick of butter. They cook for seven minutes per side and now you have your own homemade English muffins, ready to split in half and toast. And yes, there are lots of nooks and crannies!
If you’ve never tasted homemade English muffins, I will say they taste nothing like the ones in the package. They’re a hundred, million, zillion times better! Click here for the recipe. – Jenny Jones
May 27, 2016
Did you make one of my recipes? I love seeing your photos so please send it and if you like, tell us where you’re from. Please send your picture to: YourPhotos@JennyCanCook.com (You can also share it on my Facebook page or post it on INSTAGRAM or TWITTER and hashtag it #JennyCanCook)
CATHY MADE MY CINNAMON RAISIN BREAD
“I made your cinnamon-raisin bread.”
JUDY MADE MY CHICKEN STEW
“It’s a hit! – Judy L in CA”
MAILEIN ML MADE MY PIZZA DOUGH
“Hi Jenny, I used your recipe to make my pizza dough last weekend, it’s easy and so delicious. Thank you!
May 14, 2016
This is the best time to make pickles because cucumbers are in season. I make my 3-hour bread & butter pickles with either Kirby cucumbers (the pickling bumpy kind) or Persian cucumbers (seedless with a smoother skin) and today I found some beautiful fresh Persian cucumbers that were fresh and crisp and bright green.
So no matter what kind of cuces you use, these three-hour pickles could not be any easier. They really are ready to eat in three hours! All you need is the cucumbers, some sliced onion, white vinegar and three spices besides sugar and salt. Sometimes I slice the cuces thinly, other times a little thicker and they are always crisp and tangy.
I’m making them for the Memorial Day weekend to have with my fall-off-the-bone ribs and potato salad… or with a salmon sandwich.. or just as a snack right out of the jar. I love these pickles!
Click here for the recipe, and Happy Memorial Day to everyone. – Jenny Jones
May 8, 2016
I made my fall-off-the-bone ribs yesterday. Some leftovers are better than others. 🙂
Click here for the recipe. – Jenny Jones
May 7, 2016
Breakfast on Sunday morning is always special for me. Today, I made hash browns with scrambled eggs. When I went to flip my hash browns over, they broke apart but I really liked them that way – more edges to get crispy! Click here for the recipe.
I had a last minute taste for a sweet bread and I wanted it fast, so I made my simple whole wheat bread, the one everyone is making, but I made it into whole wheat raisin bread.
All I did was double the sugar and add a cup of raisins. It turned out great, especially when I toasted it and made cinnamon toast. Wow! Click here for the original recipe (then just double the sugar and add the raisins when you add the additional 1/4 cup of flour. – Jenny Jones
May 1, 2016
Weekends are my favorite time to bake. As soon as I get up and make my green tea, I start puttering around in the kitchen. With breakfast on my mind I remembered that I was out of my giant breakfast cookies so they were first on my list. This time I used a mixture of prunes and figs and added a few extras chocolate chips. I baked them for 14 minutes so they turned out more crispy than usual. I often have one of these yummy cookies after breakfast but I also have them for dessert. There are 4 grams of fiber in each cookie! Click here for my recipe.
Next, I started my sesame see breadsticks. I just ran out of those too and I hate to have my salad without those crunchy breadsticks. I make them so often that I got a breadstick pan with holes to help them bake from the bottom. There’s no place I know where you can buy fresh breadsticks like these so I make them at least twice a month. This picture was taken before I put them in my warming drawer to rise. Click here for the recipe.
While the breadsticks were rising and the oven was already hot, I saw that I was down to one granola bar so I made more of those too. It’s the easiest recipe – just mix everything in a bowl and bake. But you do have to press down really, really hard before baking to keep the bars together. I use a spatula that I press down onto the bars before baking and I press all over for about a minute so they set well while baking. Oh, I almost forgot – there’s another granola bar in my purse (I always carry one just in case). Click here for my easy recipe.
Well, I just thought I would share what I cooked today. And Happy Mother’s Day to all the moms who cook, or just eat when someone else cooks – that’s how it should be on Mother’s Day. – Jenny Jones
Apr 21, 2016
It’s fun to see how my recipes turn out made in other places, other countries, by other people all around the world. I love it! What did you make? How did yours turn out? Where are you from? Please send your picture to: YourPhotos@JennyCanCook.com
CUDI MADE MY 3-HOUR BREAD & BUTTER PICKLES
“Great recipe Jenny; thank you. Here are mine.”
MARY ANN MADE MY NO KNEAD OLIVE BREAD
“I added 1/2 cup of toasted walnuts, 2 T fresh rosemary and baked it in my long clay baker for at 450 for 30 minutes with the top on and 7 minutes with the top off. Is is perfect! Thanks for the info on your site.”
ANTONIA MADE MY TORTILLAS
“I hardly buy flour because I never like the ones from the store but now that I learned how to make them I won’t stop eating them this are the best ever. Thank you for charing your recipe.”
ADRIANA MADE MY NO KNEAD CRUSTY ROLLS
“Hi Jenny, baked these rolls this past week. There were just delicious. My husband loved them! Thanks so much for this great recipe. When I try the 20 min Pizza Dough I´ll let you know.”
Apr 17, 2016
You only need four ingredients to make this easy chicken recipe. Well, four plus the chicken. For anyone just learning to cook or simply short on time, this oven-baked chicken is quick, easy and healthy. I make a basting sauce of fresh lemon juice and garlic with olive oil and herbs. The chicken bakes in the oven, you baste it a couple of times, and it’s ready in 30 minutes. And get this: I line my baking pan with foil so there’s no cleanup!
For my herbs, I use a prepared formula of Italian dried herbs that includes basil, rosemary, thyme & oregano but you can use your own favorite mix. Or just use one herb that you like. Once the chicken is cooked, you let it rest for 10 minutes, then slice it and pour all the juices left in the pan over the chicken, making sure you get all the bits of garlic too. The combination of garlic, herbs, and lemon goes perfectly with chicken.
I’m having it tonight with roasted vegetables. Click here for the recipe. – Jenny Jones
Apr 9, 2016
It’s Sunday and that’s my day for making cinnamon rolls. I always make them entirely without butter and they always turn out beautifully. I use a trans fat-free spread for the filling and I don’t miss the butter one bit. This time, to keep the edges from over-browning, I used a cake strip and it kept the edges nice and soft, just like the middle.
I can see why it’s one of my most popular recipes. It’s easy and healthier than most other recipes that use sticks of butter. The only problem I have now is… How do I keep from eating all of it by tomorrow?! Click here for the recipe. – Jenny Jones
We are heading to Las Vegas for a few days and I always make sandwiches for the drive. I decided to see if I could make sandwich buns from my simple whole wheat bread recipe and look how they turned out! They will soon be salmon sandwiches with lots of lettuce along with a bag of sliced carrots and peppers.
I used the exact recipe for my simple whole wheat bread without changing a thing but instead of shaping it into a loaf, I cut it into 8 pieces, shaped each one into a ball, put them on my baking sheet and flattened them with my hand. Here’s how they looked before rising…
And here they are after 35 minutes in my warming drawer…
I baked them at 375° F for about 12 minutes. I’ve already made dinner rolls from this recipe and now if you’re wondering if you can make whole wheat sandwich buns or hamburger buns like these, yes you can.
Just use my quick & easy bread recipe to make healthier whole wheat sandwich buns or whole wheat hamburger buns. Click here for the recipe. – Jenny Jones