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Jan 31, 2021

Photo of the Month (January)

How To Make Dutch Baby Pancake

I chose this photo from Ellen in Oregon because as soon as I saw it, I turned on my oven to make my own Dutch Baby Pancake. Her way was exactly the way I serve mine, with a dusting of powdered sugar and lots of fresh fruit. Ellen made it for her husband’s birthday!

Filed Under: General
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Jan 17, 2021

Sheet Pan Chicken & Roasted Vegetables

 Sheet Pan Chicken & Roasted VegetablesI love ❤️ love ❤️ love ❤️ this easy and healthy dinner. It’s a lot of vegetables but there is never one bite left when I make my sheet pan chicken and veggies. There are so many health benefits from this colorful variety of vegetables but you can use some of mine and add your own favorites. I used to put the chicken and veggies all on a bare pan but the chicken made a big hard-to-clean mess so now I put the chicken only on parchment paper. (the veggies will brown better on a bare pan).

I just cut a strip of parchment paper 4 by 10-inches long and place it at the far end of the pan.

One Pan Chicken and Vegetables

Stirring the vegetables is key so they won’t stick. Instead of setting my timer for 25 minutes, I set it for 10 minutes, remove the pan to stir all the veggies, put it back and set the timer for another 10 minutes. I stir a second time and set the timer for the last 5 minutes. By cutting the chicken into two pieces, this dinner is ready to serve as soon as it’s done.

Since I’m cooking every day, I find myself looking for easier and faster ways to make a healthy meal and I make this one often because there’s not much to do once it’s in the oven. (more time to decide on what’s for dessert – today it’s peanut butter cookies, those easy ones made without flour 😋) I digressed. Back to my easy, healthy and so delicious sheet pan chicken dinner. Click here for the recipe. – jenny jones

p.s. I am now making my own peanut butter – – game changer! I will share it soon… Stay well,  my fellow cooks!! ❤️

Jan 7, 2021

I Made Bran Muffins

Homemade Bran MuffinsI make bran muffins on a “regular” basis. I freeze them and just take out one a day, put a little butter on it, and it’s my evening snack with a glass of warm milk.  The combination of molasses and vanilla gives it that old school bran muffin taste. The older I get, the more I… make bran muffins.🙂 Click here for the recipe. – Jenny Jones

Jan 3, 2021

My Simple Lentil Soup

Simple Pureed Lentil SoupSome days, a big bowl of this thick and hearty soup is all I need for dinner, with one of my crusty rolls of course. Lentils are high in protein, low in fat, and have lots of health benefits. I used to have it without pureeing but once I pureed it in the food processor, I never went back. It comes out so thick and creamy, perfect for a cold winter day.

I use unsalted chicken stock but vegetarians can use vegetable stock. I sometimes add some chopped baby spinach in that last couple of minutes if I have it. Either way, lentil soup makes a healthy and satisfying meatless meal. (Don’t forget the crusty roll! 😋) Click here for the recipe. – Jenny Jones

Dec 25, 2020

Photo of the Month (December)

Easy Pecan BallsI am so excited to see this photo come in today! The cookies, are beautiful, the setting is beautiful, and it’s the perfect photo on this Christmas Day. Bhairavi said she and her teen son baked some wonderful cookies together for the holidays. “It was perfect mom-son time during these crazy times.”

It’s my photo of the day and photo of the month. Thank you, Bhairavi, and Merry Christmas to you and your family. 🎄

Dec 22, 2020

Happy Holidays

Jenny Can Cook  🎄 Happy baking to everyone around the world! 🎄

Wesołych Świąt

Feliz Navidad

joyeux Noël

buon Natale

メリークリスマス

veselé Vánoce

Maligayang Pasko

मेरी क्रिसमस

С Рождеством

vrolijk kerstfeest

메리 크리스마스

Nollaig Shona

god jul

manuia le Kirisimasi

สุขสันต์วันคริสต์มาส

щасливого Різдва

圣诞节快乐

mele Kalikimaka

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Nov 7, 2020

Quick & Easy Pumpkin Bars

Quick & Easy Pumpkin BarsTry to eat just one of these light and delicious bars! They seem to melt in your mouth. This is a quick recipe that uses less sugar than most and even less butter and cream cheese in the frosting. There’s only one ounce of cream cheese and one tablespoon of butter in the frosting.

I can never seem to get the top smooth but it doesn’t matter since they’re frosted anyway. Plus, you can always frost them upside down. My oil of choice for baking is avocado oil but they’re not all the same. Look for one that is light colored and flavorless. (see my brand under “Products I Use”). I line my pan with foil for easy cleanup and I frost these bars right in the pan.

Some days I crave pumpkin pie but don’t want to work that hard. These fragrant bars are the next best thing. (My husband calls them pumpkin brownies – sounds like a ploy for me to put in some chocolate chips ? – maybe next time.)  Click here for the recipe  – Jenny Jones

Filed Under: Sweets
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