What can I say? This is not a dessert to have every day but for holiday baking, pecan pie is a must. But I prefer pecan pie bars because the bars can be cut into smaller pieces than a round pie and no one should eat big pieces of pecan pie! I always use an oil crust and my oil of choice is cold pressed avocado oil. I tried using maple syrup in the filling but did not like the result so I went with the traditional corn syrup, which, by the way, is not the same a high fructose corn syrup.
I only make pecan pie or pecan pie bars twice a year for Thanksgiving and Christmas and it’s a good thing because holiday recipes can be dangerous to have around. This recipe is really simple with just the basic ingredients so it comes together quickly. What I can’t figure out is why my pecans sometimes rise to the top and sometimes don’t, but these easy pecan pie bars are always so gooey and sweet and delicious. Click here for the recipe. – Jenny Jones
I never expected my recipes to become so popular all over the world so I appreciate your saying where you are from. You can send your photo to: YourPhotos@JennyCanCook.com
DANIELA (from Bulgaria) MADE MY FALL-OFF-THE-BONE RIBS
“Hello, My name is Daniela Lesova and I’m from Bulgaria. I made Fall-Off-The-Bone Ribs and they turned out amazing! Best Regards 🙂”
~ How exciting! My ribs are being enjoyed in Bulgaria! 🇧🇬 Thank you for the great photos! ~ jenny
NANCY (from Northern California) MADE MY CABBAGE ROLLS, PIEROGI & PACZKI
“Hi Jenny! I just wanted you to know that last weekend I made my husband an all Polish meal. I had never made anything Polish in my life and since my husband is Polish, I thought it might be fun. (I have also never even tasted anything Polish) I am Italian and so that is my preferred menu. I “Googled” Polish food and your youtube came up. I can’t tell you how easy you made making stuffed cabbage rolls. I watched your vid about four times and then made then without a hitch. They were delicious. I also made Perogi, Dill Pickle soup and Paczki. Thank you for your great instruction and your delightful personality. I now have Polish foods added to my repertoire. Regards, Nancy Plotkin (Plotkin is Polish. I think it came form Plotka which means white fish???) I live in northern California.”
~ You just made my day, especially seeing those browned pierogi with sour cream! I have never made dill pickle soup but it’s on my to-do list. Thank you. ~ jenny
EVA (from Canada) MADE MY CHOCOLATE CUPCAKES & APPLE BARS
“Hi Jenny! Thank you for the delicious apple bars and the scrumptious chocolate cupcakes. They were so easy to make and everyone loved them! ~ Eva from Alberta, Canada.”
~ Thank you so much – you’ve been busy! I’m making apple bars tonight. ~ jenny
SELENGE (from California) MADE MY CHOCOLATE- DIPPED COCONUT MACAROONS
“Hi Jenny. I love all your recipes especially these delicious chocolate macaroons!! I hope I hope I will see this photo on Jenny Can Cook soon. I wait for new recipes. Thank you. ❤️ ~ Selenge from Santa Clara, California.”
~ These are my husband’s favorite. Thank you for the lovely photo. ~ jenny
KATHY (from Australia) MADE MY NO KNEAD BREAD
“Oh my God!!! This is so easy and delicious – a hit with everyone. I make this over and over again. I’ve added sesame seeds on top on occasion as my favourite. I’ve even converted my 82 year old mum into making bread this way -vs- the traditional method. A WINNER.. thanks to you I’m no longer afraid of yeast recipes. Love you Jen. – Kathy from Sydney, Australia.”
~ Thank you so much for your photo and the sesame seeds look great – I may try that too. ~ jenny
MARYANNE (from Canada) MADE MY LEMON BROWNIES
“Hi Jenny! Thank you for your cooking tutorials! They’re the best!! I made these lemon brownies for the first time, and as you promised they were 1) Easy to make 2) Excellent tasting! Problem 1) My best friend is mad at me now, because when she came the next day, they were all gone. I blamed it on my husband. Was I wrong to lie about the lemon brownies? 2) Also, I shared the video and now she’s mad because it keeps popping up on her FB timeline and reminding her that she didn’t get any lemon brownies. 3) Now I’m out of lemons and we live on a farm in Elmwood Ontario Canada and we’re 15 kms from town!! Haaaha But seriously now, you are a pleasure to watch, I love your videos. The bread is next!! Warm (Get it?) Regards, Maryanne Holst – Elmwood Ontario Canada 🇨🇦❤️🇨🇦 P. S. Why did I bother to put them in airtight containers?!?.”
~ This is no problem. I blame everything on my husband and have been known to lie about missing brownies. 😋~ jenny
RAJASHREE (from India) MADE MY CHOCOLATE CAKE
“Hi Jenny This is my first ever baking attempt. It tasted very good. Frosting tasted good but didn’t come out so smooth as I didn’t have a whisking beater. Had to use a spoon. I am enjoying your dishes as they are health conscious and very easy. My next try will be bread. Thank you for the lovely easy recipes. – Rajashree Imandi, From India.”
~ Thank you for your beautiful photo – I love the strawberries. Good luck with your bread! ~ jenny
My thanks to Annie Y. for sharing this terrific helpful hint. I tried it myself and loved it, especially with my no knead crusty rolls that make a sticky mess on the counter. She said, “I don’t have a large wood board, so I taped a piece of waxed paper to the counter top and floured it, allowing me to work and form the dough easily and making clean up a breeze.” Thank you, Annie.
Every time I run out of these delicious crispy top oatmeal bars, I need to make more. They are one of my all time favorites and for lots of reasons. There is no white flour, lots of dark chocolate chunks, and the recipe is easy to put together. The crispy top is the best part, made with pecans, brown sugar, and coconut. I have made the top with avocado oil and with melted butter and there’s not much difference to me.
I like something sweet after every meal, even breakfast, and this is my favorite breakfast dessert. Well, between the fig bars and these oat bars, maybe it’s the fig bars, no,,, the oat bars… oh well. I just love sweets so I have to keep finding ways to make them healthier. Click here for the recipe. – Jenny Jones
NEW RECIPE: Some days, the faster I can make dinner the better. Today is one of those days and this easy one pan spaghetti with cherry tomatoes and broccoli takes 18 minutes, including prep. I mean it. I’ve even made it in 16 minutes!
This is one of my easy one pan meals where everything cooks in one pan, including the spaghetti. I use thin spaghetti because it cooks in 9 minutes but if you use regular spaghetti you will have to add a little extra time. Stirring is important to keep the spaghetti from sticking so stir it vigorously to separate the strands.
I rarely drain pasta any more. I’m making more and more one pan meals and besides being less work, there’s less cleanup – Bonus! Cherry tomatoes and fresh broccoli are always available so if you keep them on hand, you can always make an easy, healthy dinner in less than 20 minutes.
I love seeing my recipes made in other kitchens and in other countries so I appreciate your saying where you are from. You can send your photo to: YourPhotos@JennyCanCook.com
DAVID MADE MY POTATO PANCAKES
“Pics of potato Pancakes at the start of frying, in an electric skillet; and a pic of the finished pancakes with the rest of dinner: Kielbasa and Sauerkraut, Mustard, Applesauce, Sour Cream served on the side to take care of individual taste sensibilities. As you can see, I use a less oil than many recommend. Still it needs to be there for the pancakes to finish brown and crispy. I get four generous pancakes from two potatoes. ~ David Kapral.”
~Kielbasa & sauerkraut sound heavenly to this Polish cook. Thank you for your photos. ~ jenny
DIANA MADE MY STRAWBERRY CAKE & COCONUT CAKE WITH PINEAPPLE
“Hi Jenny, I also love to cook.. it was by chance I ran across your YouTube video.. so glad I did.”
~Those are some beautiful cakes but I’m even more exited to see your photo. Thank you! ~ jenny
NEW RECIPE:I was surprised how well these turned out. I never thought I could make cookies without flour but for anyone looking to reduce carbs, or wanting gluten-free cookies, you can still make delicious healthier cookies at home. These really are chocolate chunk cookies because I rarely use chocolate chips any more, preferring to use a healthier dark chocolate bar. To get the health benefits of dark chocolate you need a bar with at least 70% cacao and that’s what I use for chocolate chips. I just take a 70% bar and cut it into strips and then the strips into chunks.
I’m also reducing sugar in my baking these days so these low carb cookies have less sugar and I don’t miss it at all. The texture of cookies made with almond flour is a little more chewy, but I really like it.
I’m planning to try more baking with almond flour and reducing carbs wherever I can so I’ll be posting anything I make that turns out. And these easy almond flour dark chocolate chunk cookies did turn out. Click here for the recipe. – Jenny Jones
It’s always a thrill to see my recipes made all over the world and I appreciate your saying where you are from. You can send your photo to: YourPhotos@JennyCanCook.com
ANDY MADE MY SIMPLE WHOLE WHEAT BREAD
“The simple whole wheat bread was great. Baked in my toaster oven in Houston! Quick, easy, tasty!”
~ In a toaster oven? That’s great for people to know. Thank you. ~ jenny
DALILA MADE MY OATMEAL BANANA BREAKFAST BARS
“Hi Jenny! 🌼 I made your Oatmeal Banana Breakfast Bars for hubby and myself to enjoy on our back deck. They were wonderful with our morning coffee and the sunshine! I really like how easy they were to make, really no fuss at all. The banana flavor really makes them so tasty! Happy Baking! 😊”
~ Another great photo. Thank you and I’m glad you enjoyed these delicious bars. ~ jenny
JEANNIE (from Oregon) MADE MY ENGLISH MUFFINS
“Hi, Jenny! Your English muffins are super good! Thank you! ~ Jeannie (Milwaukie, Oregon).”
~ They look fantastic. Thank you for the great photos. ~ jenny
Alright, I’ll say it. I need more fiber. We probably all do. And we all need a good, healthy breakfast with protein, fat, and fiber so here it is… my new high fiber granola. It’s similar to my other granola recipe with just a couple of small changes, mainly by replacing half of the oats with wheat bran. This gives my granola two kinds of fiber: oats, which are soluble and bran, which is insoluble and we need both.
I like to use extra thick oats in my granola for more crunch and I find them at Whole Foods but when I run out, I just use regular rolled oats. For nuts I chop up almonds, walnuts, and pecans and I also add raw sunflower seeds. I mix everything right in the pan so there is virtually no cleanup. I bake mine until it’s very toasted and brown, about 35 minutes, because toasting brings out the flavor in all the nuts and the oats. The wheat bran makes nice little clumps which I really enjoy.
Who knew that adding fiber to your diet could be this easy? Click here for the recipe. – Jenny Jones
This is such a refreshing salad to serve in the summer and now is the best time to get crisp, fresh Persian cucumbers. If you can find organic cucumbers, you can just scrub them and leave the peel on. If they’re not organic, it’s best to peel them for this salad.
I slice the cucumbers very thinly, no more than 1/8 of an inch thick, and for the onion, the thinner the better as well. The dressing uses a good amount of sugar but remember that most of the dressing is not eaten. You serve this salad with a slotted spoon and leave the liquid behind so don’t fret about using a tablespoon of sugar.
If you serve this cucumber salad right away it will be quite crisp, and if you refrigerate it for an hour or more, the cucumber slices will soften and absorb a little more dressing. They are good either way but it’s best to serve this salad on the same day.
I wish everyone a fun summer with lots of good, healthy, homemade food, including this cool and crisp, cucumber salad. Click here for the recipe. – Jenny Jones