Apr 11, 2017

Easy Stovetop Mac and Cheese

Easy Healthy Mac & Cheese RecipeIf you ever need fast comfort food, this is it. Today I made my quick and easy mac & cheese and it was ready in 20 minutes. With only four ingredients, it’s pretty hard to mess up, and I use low fat milk and cheese so I don’t feel guilty about enjoying this American classic. Plus I always serve it with a green vegetable on the side. Sometimes this simple mac & cheese becomes a side dish to some chicken and salad. Even though it’s a quick stovetop recipe, you can also bake it in the oven for a crispy top. Here’s how I do it:

While I prepare the recipe on the stove I preheat the oven to 375.  Once the stovetop version is done I stir in some chopped & drained fresh tomato (this is optional) and I transfer it all to a greased 3-quart casserole dish. I top it with a cup of fresh breadcrumbs and bake for 20-25 minutes for a golden, crispy top. You make fresh breadcrumbs by processing a couple of slices of white or soft whole wheat bread in a food processor.

Whether you need a quick 20 minute recipe or you prefer a creamy mac & cheese with a crispy top, either way you’ll get a much healthier version of almost everyone’s favorite comfort food… macaroni and cheese. Click here for the recipe. – Jenny Jones

Apr 6, 2017

Chocolate Chip Pecan Blondies

Easy Blondies RecipeEasy desserts are my favorite thing and when they’re fast, it’s even better. My blondies, made from scratch,  are ready in 30 minutes. Most other recipes use a stick of butter and sometimes two but I only use 3 tablespoons of butter and they are delicious. Of course, the darker the chocolate chips the better for your health so I buy the darkest I can find but I have also made these blondie bars with a 3-ounce bar of 72% chocolate from World Market. I just chop it up into small pieces and they become my chocolate chips.

My favorite nuts for these blondies is pecans but you really must toast them first. Of all the nuts used in baking, pecans are the most fragrant after they are toasted. You can see my video on how to toast nuts under the Videos section. I always try to make my desserts as healthy as possible and this one tasted the best with half whole wheat pastry flour and half all purpose flour. I wasn’t sure what to call them. The long name would be “Quick & Easy One Bowl Whole Wheat Chocolate Chip Toasted Pecan Blondies.” Too much? Click here for the recipe. – Jenny Jones

Apr 1, 2017

My Recipes – Your Kitchen (April)

This is a place share photos of any of my recipes you made. I love seeing my recipes made all over the world so feel free to say where you are from and send your photo to:

“Jenny, I just made your 2-Hour No Knead Bread– take a look. Isn’t beautiful?  I cannot believe I did it.”

~  It is beautiful – congratulations! I’m pretty sure you’ll be making it again. ~ jenny

“Hi Jenny. This was the 3rd time with your meatloaf recipe – my family love it, even though meatloaf is not really a regular dish in the UK. I make it with Turkey mince that is around 3% fat, it’s a bit softer than beef so I add a spoon of flour last just to help it bind together – tastes great, love the crispy outside. Not such a great photo, will do better next time! Thanks again for your fantastic work on this site.”

~  When you have leftovers, you might also enjoy an American classic, a meat loaf sandwich. ~ jenny

“Hi Jenny!  We are in absolute love with the no knead bread! It’s so easy to make and very delicious. Thank you for sharing your recipe. ~ Eddie Kay from phoenix Arizona.”

~  It looks fantastic. I’m so glad you’re enjoying it. ~ jenny

“Hi Jenny, I am using a turkey cooker to rise my dough. I have found that this method works well as the ambient house temperature during winter days fluctuates. There are two vent holes in the cover of the cooker, I have enlarged one of the vent notes to allow a thermometer to be placed to monitor the temperature. I have found this method gives me the best and consistent results.”

~  Thank you for sharing this innovative idea. ~ jennyJenny Can Cook

“Hi Jenny! 🌺 I have to tell you that your Homemade Apple Pie recipe is a keeper! I made Apple Hand Pies and they came out very good! The one small change that I made was to the granny smith apples. I diced them into smaller pieces so they’ll fit in the hand pies. I plan on making other varieties of fruit pies using your dough recipe. Thank you Jenny! Happy Baking! 😊 “

~  These hand pies are beautiful. I admire all the detail and work you put in.~ jennyJenny Can Cook Photos

“My Grandmother made these a lot.  Such memories😊. My first attempt. Taking them to our families Easter dinner.  So good.”

~  Every one looks perfect. What a great job for the first time making these. ~ jennyAngel Wings Jenny Can Cook

“Happy Easter! Jenny, i had so much fun making these! I’m taking them to family brunch shortly. I made the ears smaller (I only used a 2.5 inch cutter for ears and body), but I got 12 breads with hardly any dough left.”

~  They turned out beautifully! They’re sure to bring smiles to the whole family. ~ jennyEaster Bread

“Dearest Jenny, Thanks for ur recipe n video.. Made it & We love it-ate half together as dinner! Aloha🌺Josephine.”

~  Aloha back to you. Thank you for your photos. ~ jennyJenny Can Cook Recipe PhotosJenny Can Cook Photos

“My wife’s home baked loaf all thanks to Jenny Can Cook.”

~  That’s a good looking loaf. Thanks for sharing. ~ jennyJenny Can Cook Photos

“Hi Jenny, We loved the Baked Donuts, Jenny!  We had them with a cup of coffee and they were DELICIOUS. Thanks, Jenny! ~ Maria L.”

~  Thanks for the pretty photo.  I love the sprinkles! ~ jennyJenny Can Cook Donuts

“Hi Jenny! I am in rib-heaven thanks to your ‘FANTASTIC’ recipes!! YAY YOU!! I made your homemade BBQ sauce, your homemade dry rub and followed your instructions for your oven-baked ribs…..AWESOME!!! All three of your recipes that I made were easy to follow. The one small change that I made was that I used boneless-pork ribs. I didn’t have any bone-in pork ribs so I substituted those for what I did have in my frig. The ribs were soooo moist, tender and flavorful. I served our ribs with a side of pineapple coleslaw and rolls. Talk about an appetizing dinner that not only looks great, it also made my taste buds dance with joy!! Thank you for sharing your cooking ideas! Happy Cooking! 😃 ~ Dalila.”

~  Great photos! Now you know why this is my most popular video. ~ jenny

“Hi Jenny! Hello from Seoul, South Korea! I am Czech, living temporarily in South Korea. I have discovered your recipes few months ago and I cannot explain how happy I am. As a Czech, I love my bread, bread rolls, poppy seed rolls etc. everything that is impossible to find here. Thanks to you, I can bake everything now and with the great taste I remember even from my childhood. Thank you! I am slowly trying to go through all of your recipes, but of course bread and bread rolls were the first I had to bake. I am sending the pictures of them. And then was this white bread, and because I have here „czech“ size of the baking pan, the bread is longer and slimer, but we don´t care, the taste is great. Oh, and I made the poppy seed roll yesterday, it was a great hit, but I was not fast enought to take a picture… 🙂 Thank you for all your recipes and funny videos. I wish you happy and healthy days from Seoul, ~ Jana Sulkova.”

~  Bringing happiness to your house makes me feel so rewarded. Thank you for these photos. ~ jenny

Mar 31, 2017

Make No Knead Bread in 2 Hours!

Fastest No Knead BreadI’m so excited to share this way of making no knead bread even faster than my “faster no knead bread” recipe, which takes over four hours. And that was fast compared to the original overnight method, which took over 12 hours. But now, I am making it in two hours! The recipe is very similar to my original loaf but with more yeast. Instead of 1/4 teaspoon, I use 2 teaspoons (one packet) of instant yeast.

Most bread connoisseurs will agree that the longer the dough rests, the better flavor the bread will develop. This is true but I don’t care. Some days I want bread and I want it fast! And it tastes great to me. Click here for the recipe. – Jenny Jones

Mar 16, 2017

My Mexican Casserole is Easy and Vegetarian.

Easy Mexican Food RecipeI love this simple vegetarian casserole. It’s a healthier, lighter way to enjoy Mexican food because it uses fresh tomatoes, whole wheat tortillas, and reduced fat cheese. I use my own homemade tortillas, the whole wheat version, and they turn nice and soft in this dish. I wanted to try it with store-bought tortillas but could not bring myself to buy them after reading the ingredients. If you make the tortillas ahead of time this meal can be made in about 45 minutes.

If you like things spicy, you can switch from jalapeño pepper to a spicier one like serrano or the super hot habanero. For me, the jalapeño version is perfect – not too spicy at all. And I always say it: don’t use pre-shredded cheese. It will never melt like fresh cheese because they add some type of stabilizer to the pre-shredded kind. It takes less than a minute to shred six ounces of cheese. I always serve this dish with a little sour cream on the side. Click here for the recipe. – Jenny Jones

Mar 15, 2017

Gluten Free No Knead Bread – Does it Work?

No Knead Gluten Free BreadDoes gluten-free no knead bread work? In my opinion… no. I’ve been asked so many times about it I decided to try it. I bought some gluten-free flour and followed my recipe for Faster No Knead Bread. The dough was stickier than my regular recipe and I did not think it would bake up well at all. But to my surprise, it did bake into a round “boule.” So it looked pretty good but how did it taste?

The loaf was smaller and heavier than my original, and when I sliced into it, the inside was dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. The texture and taste were disappointing to me and nobody else wanted to eat it either. So I hope my little experiment helps answer this common question: Can you make gluten free Dutch oven bread? I say you can make it but you won’t like it. There are plenty of gluten-free bread recipes out there but I do not recommend this one. – Jenny Jones

Mar 8, 2017

Bran Muffins for Breakfast

Homemade Bran Muffins

I made bran muffins today and was going to have one for breakfast. I had two. I’ve never been able to eat just one even thought they have a lot of fiber. There’s something so tasty about the combination of molasses, cinnamon, and vanilla, especially with a glass of cold milk. There are a lot of reasons to eat fiber. It can reduce blood pressure and inflammation, as well as the risk of type 2 diabetes. Fiber protects your heart, prevents constipation, and it keeps you feeling full so it helps with weight loss too.

But the best reason to eat these muffins is they are really delicious and easy to make. Click here for the recipe. – Jenny Jones

Mar 7, 2017

No More Wine

Mar 3, 2017

Make Whole Wheat Dutch Oven Bread FASTER!

Easy Whole Wheat Bread No KneadIt pays to experiment. Today I decided to try making whole wheat no knead bread faster to avoid the overnight wait. I increased the amount of yeast and it worked! Most no knead breads use 1/4 teaspoon of yeast so I tried 1 teaspoon and let the dough rest for just three hours instead of overnight. I was so happy with the result. It’s a nice hearty loaf with a soft interior. This is not 100% whole wheat because that is a heavier, dense loaf. This is 2/3 whole wheat to 1/3 bread flour but it’s still a good source of fiber.

So now I have NINE different variations of no knead bread from Fruit & Nut Bread to Multi-Grain to No Dutch Oven at all. And I’m working on number ten! Keep in mind that any whole wheat bread will never be as soft and crispy as the white version but this is still a delicious, hearty, healthier whole wheat bread and it takes almost no work at all. Click here for the recipe. – Jenny Jones

Mar 1, 2017

Potato Pancakes and Eggs

Potato Pancakes and EggsMy mother used to slice up leftover potato pancakes and scramble them with eggs for breakfast. It’s still one of my favorite things to eat so I made it today. I had made the potato pancakes (placki in Polish) on Monday and had plenty left over so I treated myself to this delicious breakfast. I have actually made the pancakes just to use for this breakfast – that’s how much I love this dish.

So here’s my recipe:

1. Make potato pancakes.

2. Slice them into strips and place in a non-stick pan.

3. Start heating up the pan and while it heats up, beat the eggs with a little milk, salt & pepper.

4. When the pancake strips are not, add the egg mixture and cook until set.

Have a happy day. 🙂 – Jenny Jones

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