I made lemon brownies today and decided to experiment with a larger pan, using a 9 x 9-inch square instead of the 8-inch square. Well, this recipe is indestructible. The brownies turned out great, even a little fudgier than the original. Even an amateur baker can’t mess this up. I’ve made these easy lemon brownies with all purpose flour, with whole wheat pastry flour, once when I was out of yogurt I used sour cream instead and no matter what, they always turn out. And it’s one bowl!
It’s one of my most popular recipes because they are so easy to make. There is no mixer, almost no cleanup, and they are so darn delicious. If you haven’t tried it yet, or even if you have, you can now make it in an 8 by 8 or 9 by 9 pan. Click here for the recipe. – Jenny Jones
There’s always something to snack on over the weekend in this house. Sometimes it’s my skinless chicken drumsticks but today it’s my Italian sub pinwheel sandwiches. Today I skipped the cheese and made them with sliced roasted turkey breast, nitrate-free ham, and light salami. The salami is what give them an Italian sub flavor. So here’s what’s inside my lavash bread…. mayo, mustard, Italian seasoning, diced peperoncinis, turkey, ham, salami, and lots of lettuce.
I rolled them up, wrapped them tightly in plastic wrap, and refrigerated them for about 3-4 hours. Then I sliced them, covered the plate tightly with plastic wrap, and now they are in the fridge, ready for the weekend. Some people add cream cheese or other different meats so you can make them your own. It’s the perfect TV snack if you’re watching the Olympics this weekend. Click here for the recipe. – Jenny Jones
I couldn’t decide what kind of cookies to make today. I often make my giant breakfast cookies but I wanted something different. I like my crispy oat cookies too but I wanted something with even more fiber. So I made a hybrid of both cookies and LOVED them. They are super crispy and as with most of my cookies, they have no butter and no white flour. I followed my recipe for Crispy Oatmeal Chocolate Chip Cookies with these changes:
~reduced oats to 1 cup
~added 1/2 cup All-Bran Original Cereal
~used one egg instead of two egg whites
~doubled the vanilla
~added about five chopped mission figs
~added about 3 Tablespoons shredded, sweetened coconut
I baked them at 350° F for 16 minutes and they were perfect. Crispy. Not too sweet. Easy recipe. I like these healthy cookies so much they are now a new recipe here on my site. Click herefor the recipe. – Jenny Jones
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
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
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
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
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 herefor 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