When hash browns are just right, there’s nothing better with breakfast… crisp and golden on the outside (especially those crunchy edges!) and moist and tender on the inside… that’s how they should be. And you can do this!  This may be my only recipe with just ONE ingredient so you know it can’t be hard. There are just a couple of things that can make them foolproof every time. You’ll see… 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.

Don’t want whole wheat? You can make these easy buns with white flour using my white bread with egg recipe. I made sesame seed hamburger buns using white flour and they turned out fantastic.

So whole wheat or white, plain or sesame seed, just use my easy bread recipes to make your own healthier homemade buns. Click here for the whole wheat buns recipe. – Jenny Jones

I never dreamed I could make my own rye bread as good as the one at the deli but I did. And it’s not only as good, it’s easy too…  because there’s no kneading! I grew up on rustic breads and rye is my favorite, especially with caraway seeds and now I’m making my own!

I have made this bread using the faster method using hot water, and also the overnight method that uses cool water. They both turn out the same. It’s not a big loaf, usually measuring 7 inches across and 3 inches tall.

Caraway seeds give it that “rye bread” taste but you can leave the seeds out and you still get a nice rustic farm bread. I think this is my 6th variation of no knead bread. Click here for the recipe. – Jenny Jones

Send me your photos – –  I love it! What did you make? Where are you from? Please send your picture to: YourPhotos@JennyCanCook.com

CHRIS MADE MY SIMPLE WHITE BREAD WITH EGG
“Hi Jenny, I made your simple white bread with egg.  I used honey and blue agave to sweeten. Had fresh eggs, adding more. It’s like brioche and absolutely  DELICIOUS!  YUMMY toasted or as  french toast, too! Next, I’ll try your rye bread recipe. Thanks so much for all of your recipes!!!”

CHRIS MADE MY STRAWBERRY CAKE
“Hi Jenny, My name is Chris and I’m from Manchester NH. Here are the pics. The first one is the “deconstructed” version and the second shows the caked assembled. We decided against adding more strawberries on top and frosting the outside of the cake with the remaining whipped cream. Everyone wanted to add the remaining toppings to their individual slices of cake so they could customize it to there tastes. It worked out great and was a good conversation piece.  I’ve been tasked with bringing this cake to every family get together from now on. Thanks.”

YVONNE MADE MY FALL-OFF-THE-BONE RIBS
“Hi Jenny, greetings from Singapore. I made ribs today. I love your dry rub & home made BBQ sauce recipe.”

MONIKA MADE MY NO KNEAD ROLLS
“Hello Jenny, today I have baked your bread roll  I have been looking for a good recipe a long time .Now I’ve found it .My two men want only yours Thank you I will try other recipes from you. Thank You.”

COLLEEN MADE MY APPLE PIE
“Hi Jenny, I made your Apple today! It came out perfect! Flakey, crunchy crusty! Yummy sweet, and tart filling that filled a nice fat pie! It’s on the top of the, best pie list. I’ve also made your bread, lemon brownies, and your chicken pot pie. All are wonderful! Now when I look for recipes I go to jennycancook. Thank You Jenny, Love your videos.”

KATHY MADE MY FLATBREAD
“Hi Jenny, I made your flat bread to go with spinach artichoke dip and it was delicious! All the recipes I’ve tried making so far turned out exactly as you said it would! It’s so much fun cooking and baking with you! Thanks so much! ❤️”

MARISA MADE MY CINNAMON ROLLS
“Jenny… This is your recipe!!!! Love love love them!!!!”

TROY MADE MY CINNAMON ROLLS
“Hi Jenny, I’m not a cook by any stretch of the imagination however, due to very high bad cholesterol levels I have had to change my entire lifestyle. As you can imagine, this included reducing all dairy and animal fats as much as possible….which is how I found your recipes. So….today…I worked on my car, continued a woodworking project in the workshop, and made my first cinnamon rolls. They didn’t turn out quite as delicious as yours look..but I was pretty happy with my first attempt! 🙂  …now, I’m going to work on a few of your other recipes…”

MARY MADE MY NO KNEAD BREAD
“This was made this morning. So easy and delicious.”

CHITVISH MADE MY NO KNEAD RYE BREAD
“Dear Jenny, I live in South India where we don’t get rye flour. So I substituted Ragi flour and tried your No knead rye bread. Came out brilliant, attaching the photo. I am a great fan of your recipes, thanks.“

ANA MADE MY LEMON BROWNIES
“Hi Jenny. Your Lemon Brownies are so soft…so good and so easy! Topped wirh Lemon Curd instead of glaze.”

SAMIRA MADE MY PAN PIZZA
“My first pan pizza. Thank you for your inspiration.”

PLANT BASED VEGAN MADE MY NO KNEAD CRUSTY ROLLS
“Made a double batch of Jenny Can Cook’s 4-ingredient crusty buns. They are vegan, and easy, and that’s how I love my food!”

FEDE MADE MY PIEROGI

LALI MADE MY HASH BROWNS & NO KNEAD BREAD

JENSCOMAR MADE MY CHOCOLATE PUDDING & RIBS
“Needed to make a quick dessert without using the oven. Also making your ribs.”

MARIJA MADE MY NO KNEAD RYE BREAD
“Dear Jenny, Another of your great bread recipes.”

PAMELA MADE MY CINNAMON ROLLS
“I never kneaded anything in my life, but I kneaded these, Ha! These cinnamon rolls are so easy to make and oh so delicious. Thank you for sharing this recipe. I’ll be trying lots more  J  Pam- Albany, NY”

KAE MADE MY CINNAMON-RAISIN BREAD
“Hello Jenny how are you?my name is Kae.I’m from Thailand but living in Tennessee now.your are my favorite Chef. I made Cinnamon-Raisin Bread last night. It’s really tasty my husband love it.thank you for sharing your healthy recipes.I will keep cooking other recipes soon. Have a good day, KAE.”

JOHN MADE MY NO KNEAD BREAD
“Made homemade bread tonight!”

JUSTIN MADE MY EGG BREAD, BRAN MUFFINS & BREAKFAST COOKIES
“Jenny, Thank you for the great recipes and very well put together website and videos. I’m slowly working through all of them. I love to make your egg bread because it always comes out great and my wife and our boys (5 and 7) love it, too. We’re in Westchester, NY. Here are photos of some of my recent attempts. Here’s my egg bread with black and white sesame seeds. I meant to make an ’S’ and only realized the next day that it was backwards. It was delicious.”

Egg bread with poppyseeds…

Bran Muffins…

Giant Breakfast Cookies…

KATHYPYUN MADE MY CINNAMON ROLLS
“I made your cinnamon rolls and it was awesome! I ended up making it twice the same week and gifted another one to a friend! Thanks Jenny!”

Can you use my Simple Whole Wheat Bread recipe to make rolls? YES! I finally tried it today and that quick & easy bread recipe that everybody loves makes fabulous rolls. I used the exact same recipe but after the 10-minute rest, instead of shaping the dough into a loaf, I cut it into 18 pieces, shaped them into balls, and placed them in a greased 9 x 13-inch baking pan and covered the pan with plastic wrap, like this…
Then I put it in a warm spot to double in size. After 45 minutes, it looked like this…

Then I baked my rolls in a preheated oven at 350 degrees F. for about 16 minutes (I would suggest 15 to 17 minutes). And they were delicious. I sampled one (I was beautifully soft) and then I brushed some melted butter on some of them, and they looked like this…

They are delicious either way and super easy to make. The whole thing took less than two hours. Click here for the recipe, and Happy Easter! – Jenny Jones

I absolutely love my no knead fruit & nut bread. I made it again today and added just a touch more sugar (4 Tbsp total) and that little extra sweetness is perfect for me. With sugar in this recipe, the bread can burn due to the high oven temperature. That’s why I say to reduce to temperature to 400° F when it bakes. But I found another solution to keep the bread from burning.

I raised up my oven rack one slot and it keeps the bottom of the Dutch oven a little farther away from the heat. I used my 3-quart Dutch oven and it easily fit on the raised up oven rack. I still reduced the temperature to 400 per the recipe and I was thrilled with the result – no blackened crust and a perfect loaf of sweet breakfast bread. If your try this whole wheat fruit & nut bread with lots of sweet raisins and walnuts, and if your Dutch oven still fits, try it with the oven rack raised up a notch. This could be a good Easter recipe.

Click here for the recipe. – Jenny Jones

You can turn my easy one-rise dinner rolls into bunny buns for Easter. Kids will love them and grown ups will enjoy the tasty bread rolls. This recipe is super easy but it will take a little time to put the faces together. This is almost the exact same recipe as my easy dinner rolls but you’ll need a couple of extra tools.

I use two cookie/biscuit cutters that are 2 1/2 inches and 4 inches across. The small circle is for the faces and the bigger one for the ears. To cut out the little noses I use the top of a lipstick tube. You’ll also need raisins and it helps to put together matching pairs or raisins in advance that are the same size and color. You might not notice but a box of raisins has many different sizes and shades.

Now for my photo tutorial. First, you roll the half of the dough into a 6 x 12-inch oval and this is how you cut the circles. The smaller ones are the faces and the bigger ones will be for the ears:

Put the small circles on your baking sheet (I make 4 faces per sheet) and then this is how you cut the ears from the two large circles:

You cut the nose using the top of a lipstick – it’s about 1/2-inch wide:

You tuck the ears slightly under the top of the head, place the nose, and push in the raisins for eyes. This is how they look before baking (four per sheet):

Once you make four bunny faces you cover the baking sheet with a towel and let it rise in a warm spot until doubled. That takes anywhere from 30 minutes to an hour. While they rise you put together the other four bunny buns. They bake at 375° F for about 10 minutes. For the leftover dough, I roll it into a few 2-inch balls, rise and bake the same way.  I hope someone sends a photo!  Click here for the recipe. – Jenny Jones

Drop some pesto in each compartment of an ice cube tray but not all the way to the top. Then cover each one with a little olive oil, just enough to cover the top completely. This will keep the pesto from turning brown. Freeze the tray and once the cubes are frozen, remove from the tray and store in zip top freezer bags. To make your own healthy homemade pesto, click here for the recipe. – Jenny Jones

No knead bread is the easiest method there is for bread making. I’ve made it plain, multi-grain, fruit & nut, whole wheat, and now I’m sharing my whole wheat Greek olive bread recipe. I use the overnight method where you take 5 minutes the night before to mix together the batter with cool water, let it stand on the counter top overnight, and the next day, you bake the bread.

Here’s how easy it is. You just combine the flour(s), salt, yeast, and olives in a big bowl. Greek kalamata olives come in a jar, already pitted, so I just coarsely chopped and patted them dry with paper towels to add to the mixture. Then you add the water, mix it together, cover and let it stand overnight. Five minutes of work! By the way, olives are a good source of heart-healthy fats. The next day, you bake it in a Dutch oven. My Dutch oven is enameled cast iron. Actually, I have two, a 3-quart and a 5-quart, and I have made no knead breads in both of them.

I made this hearty bread yesterday and had it with a big bowl of soup and today for lunch I used it to make a grilled cheese sandwich with my reduced fat cheddar. Here’s lunch:

I’ll be working on even more variations of easy no knead breads because I am such as bread person so the more variety the better. If you try the olive bread, keep in mind it needs less salt than other breads because the olives are salty. Click here for the recipe. And if you’re Greek…. “Opa!” – Jenny Jones