Aug 12, 2016 Aug 5, 2016
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
Aug 3, 2016
Blueberries are on sale so it’s the perfect time to make my blueberry coffee cake. I have simplified my recipe so it’s pretty easy and if you like baking without butter, I’m your girl. This lovely and delicious cake has no butter, not even in the streusel topping. It’s an easy buttermilk cake and I use a heaping cup of blueberries. The streusel is crispy from the toasted pecans. You can use walnuts but I think pecans, especially when they are toasted first, are much more fragrant.
My streusel can be made with softened butter or a trans fat-free spread, but it’s perfect the way I make it, just using oil. I used to make this easy cake in a 9-inch pan but I like using the 8-inch round pan because the cake is taller. Inspect your blueberries and remove any bad ones and make sure they are not wet when adding to the batter. I toss the berries with a little flour before adding so they don’t sink to the bottom.
This blueberry coffee cake, like all coffee cakes, is best served warm. Click here for the recipe. – Jenny Jones
Aug 1, 2016
If you’ve ever wondered which one of my recipes I make the most, it’s granola bars. I make them almost every week. Granola bars were never my favorite thing to eat but I would occasionally buy one when I was away from home and getting hungry because it’s a healthy choice but the ones from the store never left me wanting more. These days I crave granola bars because homemade bars are infinitely better… and easy to make.
I make sure we always have these delicious bars at home and as soon as we run out, I make more. They are full of protein and fiber and they are incredibly easy to make. Everything mixes in one bowl and you bake it.
How To Line a Pan for Granola Bars (with Parchment Paper).
The hardest part is lining the pan with parchment paper because it won’t always stay in place, but I found an easier way to do it… with binder clips. You can get them at a stationery store and since they’re metal, they can go right in the oven.
Cut two parchment paper pieces a little bit wider than your 9-inch pan and lay them in, criss-crossing each other, clipping the ends down as you go. It will keep the paper in place, like this…
Now that you know how easy it is to make your own granola bars, try them and see if you don’t wind up like me, making them every week. Every time I go out the door, I take one with me. You will too. Click here for the recipe. – Jenny Jones
Jul 30, 2016
I love seeing how people all over the world are making my recipes. What did you make? Where are you from? Please send your photo to: YourPhotos@JennyCanCook.com
RYAN MADE MY SPAGHETTI & MEATBALLS
“Your spaghetti & meatballs recipe is absolutely delicious! Thx Jenny!”
ANISH MADE MY DINNER SALAD
“Thanks Jenny!! Made your wonderful salad tonight for a perfect meal on a hot sunny day!! Loved it!!”
MOHAMMED MADE MY SIMPLE WHOLE WHEAT BREAD
“Thank you very much Jenny. I made this bread by following your instructions. It was great! Thanks!”
ARLA MADE MY FALL-OFF-THE-BONE RIBS
“Your rib recipe is exactly as advertised! They are fall off the bone delicious. I rubbed the ribs and spiced them. They relaxed and rested after their spice massage in a cool refrigerator overnight. These were grilled on a gas grill at 300 degrees F, then given a saucing and heated about 20 minutes longer. They were moist, tender and bone sucking great. One rib my husband picked up actually had the meat rolling off of it, they were that tender.
This is my first experience with you and your recipes. I’m not a TV watcher and must have been too busy working to know you are a big celebrity! My first intro to you was the rib youtube video. There I found a charming, playful host with an immaculate, cheerful, colorful kitchen, hygienic discipline and lots of good ideas, with an obvious knowledge of food. My husband wanted to grill ribs. We never had before, it seemed too intimidating. We were confused that our favorite BBQ place had tough ribs one time and tender another time. They became so inconsistent we decided to put on our aprons and take matters into our own BBQ mitts. I love cooking, heck I’ve been doing it for over 40 years, so your you tube seemed just right to my style.
Here is a plate of your ribs with some baked beans on the side. Thank you very much!”
NIKITA MADE MY CINNAMON ROLLS
“Hi Jenny, Made your cinnamon rolls today and was super yum! My family loved it! Thank you so much for your lovely recipes ?”
KAITLIN MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny! I made your whole wheat bread today ! I’m from Wading River on Long Island, NY! I was really surprised how easy it really was! The bread is so delicious ! Thank you! – Kaitlin.”
KATIE MADE MY SIMPLE WHOLE WHEAT BREAD
“Saturday morning breakfast! Thanks again for this recipe. It has never failed me. 🙂 – Katie, Fair Oaks, CA”
ERIC MADE MY SIMPLE WHOLE WHEAT BREAD
“I have made this many time and it always comes out fantastic.”
SUSANA MADE MY NO KNEAD BREAD
“Hi Jenny. My first attempt at your no-knead bread … it was so crusty on the outside and soft in the middle … just perfect! I made a couple of cuts in the top with scissors. It was delicious buttered, with a bowl of chicken soup. I plan to make it again very soon. Thanks so much for the recipe. Regards, Susana, Tasmania, Australia.”
MIDGE MADE MY NO KNEAD RYE BREAD
“Hooray! My first attempt at Polish Jenny’s “No Knead Rye Bread” for my Ukrainian husband! Wonderful result. Thank you, Jenny! – Midge Mudrowsky”
RONALD MADE MY PACZKI
“Hi jenny I finally made your donut,so yummy I used powdered sugar for the coating.Thanks ?”
SABINE MADE MY GRANOLA
“Dear Mrs. Jones, I made this granola now the third time -it is simply the best!!! ? Heartly regards. Sabine.”
KATHLEENA MADE MY CINNAMON ROLLS
“Hi Jenny! I first made your cinnamon rolls last year and i hv been making them ever since then. I love them and so does everyone else. Using your recipe i tried cutting them into smaller size n made it into the muffin pans. I hv some photos to share with you here. Thank you so so so much…! ? – Kath, Malaysia.”
HARITHA MADE MY WHOLE WHEAT DINNER ROLLS
“Hi Jenny, Today I tried whole wheat dinner rolls.Thanks to u for sharing this healthy recipe.They turned out really good.I am from India. – Haritha Reddy.”
BOBBIE MADE MY CINNAMON ROLLS
“The dough was very light and airy and truly was a wonderful treat!”
MIAO MIAO MADE MY BUTTERMILK BISCUITS
“Hi Jenny, These are my first buttermilk biscuits. Thanks to your recipe demonstration, they turned out to be very crunchy and delicious. I made them today and by now they were all gone! Thank you very much, Jenny! – Miao Miao from CA”
Jul 29, 2016
I am rewarded in many ways for sharing my recipes, from seeing photos people send me to reading personal stories from all over the world of how my recipes have motivated people to cook. But the best feeling I ever get is when someone is able to use one of my recipes to help support their family or business. That’s when I know I am making a difference. Here are some of those stories…
“I am using some of your videos in my bakery education Centre.” ~ Heinz
“Hi Jenny, just want to say THANK YOU SO MUCH!!!! I made your granola and today I’m selling it, and I’m earning money. I am from México city and I hope you understand my english. I haven’t practiced for so many years. It’s delicious. I already have my bags and my brand printed on them. Again, THANK YOU VERY MUCH!!!!” ~ Maria
“Thank you Jenny, I am from myanmar and I am trying to bake my own bread. Your video is very useful for me. Before watching yours, my own making bread is just only for my dog. Now, I am quite ok and will try to open my own bread shop. 🙂 😉 ” ~ thaw maw soe aung
“Jenny, Thank you for the (granola bars) recipe, I’ll try to make it and maybe I’ll ask my son to sell it in his school, hope it can be his extra money. once again, thank you Jenny, God Bless you.” ~ Surya
“Jenny, i will be trying these ribs this weekend, they look fabulous and it will be a simple way to serve them from my foodtruck. Will you marry me? Lol” ~ Michael
“Hi Jenny, i own a Pub in Brazil and i am offering your pan pizza and it is a success. Keep cooking and wish you the best.” ~ Marcio Stewers, São Paulo, Brazil
“I have a confession to make..I follow your recipe “whole wheat bread” and I have a lot of orders and it add income…thank you from Thailand but I’m a Filipino.” ~ Chin Chin
“I absolutely loved the Pan Pizza video you did, I have been searching for some time on how to make the perfect homemade Pizza Dough. I have been looking for resourceful mean of the perfect dough for my small and upcoming business and i found it entirely helpfull.” ~ Tousaint
“Just had to let you know how great this bread (simple whole wheat bread) is. My 11 yr old daughter made this (using a friends organic whole wheat flour) and entered it in the county fair and she got a purple ribbon. Everyone who tasted it, loved it. Thanks for this recipe!” ~ Dana
“Love this recipe. I have a Bed and Breakfast in Naples, Fl. Now whenever new guests are due to check in I have a loaf of this (no knead bread) in the oven. The scent of baking bread warms them immediately and the bread itself is a picture. They love having it with their morning breakfast. Haven’t tried the rolls as yet but plan to soon. Thanks so very much.” ~ Franco
“Hello Miss Jenny, I’m from the Philippines, I tried some recipe the best recipe I got is yours, I find it more easier. Thanks a lot, I’m not buying wheat loaf bread in the store anymore. My husband love it too. I’m selling it to my neighbors and friends. More power!” ~ Evelyn
” I am a freelance script writer. During last 6 months of Covid time, I’ve no job and no income. So I decided to learn some menu to sell online and decided to include Brownies which is my favorite. After going through all the recipes from YouTube I found yours the most easy and affordable cost. Now I am selling online and I am making some income from that. I even have regular customers for my brownies, they always order 10 pieces of my brownie almost 3 times a month. I got comments like, * Same taste from the favorites coffee shop when I visited state! *I cannot eat other’s brownies anymore after eating yours. I am so happy and always wanted to say thank you for sharing your recipes with everyone. Love you and thank you so much from Myanmar ❤️.” ~ Kyae
IF MY RECIPES ARE HELPING YOU AND YOUR FAMILY, PLEASE SHARE YOUR STORY BY LEAVING A COMMENT BELOW.
Jul 17, 2016
Any cookies that are crispy, have lots of fiber, no butter, and taste great are my kind of cookies. It’s this kind of cookie that I always have around the house so there’s always something sweet available. I make almost all my cookies with extra light olive oil but you can use any vegetable oil.
Sweets will always be part of my diet so I try to make them as healthy as I can. And crispy cookies like this keep well. I put them in a zip top plastic bag and keep them refrigerated for weeks and they are still great. They’re big, too. This recipe makes a dozen big 4 to 5-inch cookies. Have one for a healthy, high fiber dessert or as a snack with a glass of milk. Click here for the recipe. – Jenny Jones
Jul 8, 2016
Place raw nuts (walnuts, pecans, or almonds) on an ungreased baking sheet and bake in a preheated 350 degree F oven for 8 to 10 minutes, stirring a couple of times. Cool completely before using. Toasting greatly enhances the flavor of nuts. Always toast nuts before chopping.
Jul 1, 2016
Not all chicken meatballs are soft but these are. The secret is to cook them right in the sauce. Ground chicken breast is very lean and healthy but since it contains so little fat, it’s easy for chicken meatballs to become dry. But when they’re cooked in the sauce, they are beautifully soft and even more flavorful from absorbing the sauce.
Using fresh bread crumbs also helps with their beautifully soft texture. Fresh crumbs are made by using fresh bread, in this case whole wheat bread, and running it through a food processor. Since I always bake my own simple whole wheat bread, that’s what I use for the crumbs so it’s important to use a soft whole wheat bread for these fresh crumbs. Click here for my recipe and video on making bread crumbs.
You can put this meal, with sauce, together in about 1/2 an hour if you use my Quick & Easy Spaghetti Sauce. In fact, you can follow my Quick & Easy Spaghetti & Meatballs recipe and just swap the beef meatballs with my chicken recipe. Both of these sauce recipes are exactly the same. If you don’t want to use sauce and would prefer to pan-fry or oven-bake these chicken meatballs, you can do that. They won’t be quite as soft, and not as pretty, but they still taste really good.
I experimented with both pan-frying and oven-baking and here’s how you would do that. To pan-fry, heat a little olive oil in a large pan and cook the meatballs for about 10 minutes, gently turning to brown all sides. They won’t be meatballs any more… more more like meat triangles. To oven-bake, place the meatballs on a greased baking sheet and bake in a preheated 400° F oven for about 20 minutes. The meatballs are done when the inside reaches 165° F. As I said, they won’t be as pretty as the sauce version and here is the proof:
I told you they weren’t pretty!! Of the two options, the pan-fried meatballs tasted better, probably because they were browned. So now you have options, but I highly recommend cooking these chicken breast meatballs in sauce for the best result. – Jenny Jones
Click here for the recipe.
Jul 1, 2016
Our fourth of July is almost here. It’s a time for fireworks, fun, and food… especially food. And what could you make that would be as exciting as the fireworks? This is it, baby! My fresh strawberry cake. It’s one of my most popular recipes and now that strawberries are in season, you won’t need a loan to bake this delicious dessert.
It’s Independence Day. So declare your independence from store bought sweets and make this beautiful, show stopping, fresh strawberry cake. Click here for the recipe. – Jenny Jones
I am honored when people take time to send me photos of my recipes. It also helps others to see how a certain recipe looks made in a different kitchen, or a different country. So please continue to send your photos and if you like, tell us where you’re from. Please send to: YourPhotos@JennyCanCook.com
JOAN from the PHILIPPINES MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi Jenny! I just successfully baked my very first whole wheat bread and wanted to thank you for sharing this recipe! I used soya milk instead of the 1% milk and didn’t let the dough rise for 35 minutes as suggested since I’ve used a different size pan than the one you used for this recipe, but it turned out as it should be and taste great as well!”
SABINE MADE MY MEATBALLS IN SAUCE
“Dear Mrs Jones, today your meatballs with sauce. The meatballs very fluffy and moisture and all together a very delicious lunch. We love it. Thanks for this fast and yummy recipe. Kindly regards, Sabine.”
JUDY MADE MY GREEK RICE, CHICKEN POT PIE, NO KNEAD BREAD & EVERYDAY COOKIES
“Quick vegetarian meal. – Judy L in CA”
“Another Jenny recipe is a success.”
“As promised, super easy.”
“Great recipe. Thanks!”
SABINE MADE MY GRANOLA and NO KNEAD BREAD
“Dear Mrs Jones, we eat only your granola yet. It is so delicious and is doing well in the oven. 🙂 Hardly regards, Sabine from Germany.”
“Today I baked the “no knead bread”. I have no dutch oven, so I baked it in a bread tin and covered it the first 20 minutes. Then I removed the cover, baked it another 15 minute. And at least I took it out of tin and baked it for 10 minutes to brown it. It looks so yummie and it is very crunchy. For dinner I will cut it. Thanks for this nice recipe. – Sabine”