How exciting to see that my recipes are being made all over the world! I appreciate it when someone takes the time to send a photo and I love knowing where you are from. Please send your photo to: YourPhotos@JennyCanCook.com
“ANONYMOUS” MADE MY NO KNEAD BREAD
“Wholesome goodness from your easiest bread recipe.”
~ That loaf looks great. Thank you for your terrific photo. ~ jenny
KARYN (from Arizona) MADE MY NO KNEAD CRUSTY ROLLS
“Hi Jenny, This is not the greatest photo, but I had to get a photo of the rolls right when I took them out of the oven…. just in case I had messed something up and they deflated or exploded or something lol. They are perfect, well they were perfect. They are all gone now and my poor hubby who has to deal with my baking disasters is actually all smiles now. I just wanted to say Hi and Thank you from Prescott, Arizona. We are up in the mountains and are high elevation, but I didn’t make any changes to your recipe and the rolls were perfect. I am going to tackle a few more recipes this week and I am totally confident they will be amazing. Warmly, Karyn.”
~ Your photo is great. That’s exactly how mine look when they’re done. I’m so glad they were a hit. ~ jenny
RYAN MADE MY BUTTERMILK BLUEBERRY PANCAKES
“Hi Jenny, Found you the other day and have made 4 recipes so far: No Knead Bread (stayed a bit dense) Mac & Cheese (burnt the milk a bit) Lemon Brownies (excellent results) and these wonderful pancakes. I did triple the recipe for my big family and they were a huge hit!! I look forward to making many additional meals from your site and channel. Thanks, Ryan.”
~ Thank you for the photo. They look perfect and it’s good to know you can triple the recipe.~ jenny
MJ MADE MY MARBLE LOAF CAKE
“Jenny, I just had to let your fans know what an amazing cake this is! I used a 7” angel food cake pan (odd size I know but perfect for loaf cakes!). I made the cake exactly as instructed with the addition of orange zest as you suggested. I covered it with chocolate ganache made with chocolate chips and evaporated milk instead of cream – oh – ONE CHANGE – the chocolate swirl was 1/3 cup melted chocolate chips + batter. The cake rose beautifully and it is so tender and moist with a delicate crumb. THANK YOU!”
~ I agree that orange zest is a great addition to this cake and that ganache topping looks yummy.~ jenny
MICHELLE (from Virginia) MADE MY NO KNEAD BREAD
“Jenny, Thank you so much for all your recipes on Youtube- I made this bread tonight and it was a hit with me and my husband. Gonna make your cinnamon rolls this weekend. Thank you for making it not so scary to bake! I usually burn rolls – so it was a double celebration when I didn’t burn this bread! PS- you might want to do a quick video on YouTube and just direct everyone to your website, I thought you had stopped doing videos and was so sad- but saw someone else say they wished you would start your channel back up and another commented that you had your website! So glad I re-found you!! ? thank you again- from Virginia- Michelle.”
~ Thanks so much for your photos. I can almost taste that slice with the butter! ?~ jenny
LARRY (from Illinois) MADE MY CARROT CAKE
“Greetings from (K) Larry in Illinois. First cake I’ve ever made and it came out great! I’ve made quite a few of your recipes now and was getting a little over confidant. I tried a few from other sites and failed! Thank You ……..yours are well thought out, clearly explained and proven. This has been a fun journey for an old guy! Yours have only failed because of me having a “senior moment” !!!! ~ Larry.”
~ Your cake looks great. Thank you for the photo. “Senior moment” huh? I know all about those. ?~ jenny
JERI MADE MY NO KNEAD BREAD & CINNAMON ROLLS
“Love your recipes. I made both your No Knead bread and your Cinnamon Roll recipes. They are both wonderful thank you. I love your cheerful videos for them also. So upbeat. Thank you. ~ Jeri.”
~ Thank you so much for you photos. They will surely inspire many more bakers. ~ jenny
KRISTI MADE MY DARK CHOCOLATE FUDGE BROWNIES
“Jenny another marvelous recipe ‼️ ?Kristi Ham ?”
~ They look really good! Thank you for the photo. ~ jenny
LOANNE MADE MY NO KNEAD BREAD
~ Thank you for the great photos. ~ jenny
LARRY (from Illinois) MADE MY APPLE PIE BARS & PACZKI
“Greetings from Illinois. Made the apple pie bars the other day. Tasted great! and only have 1 piece left. …….used a round pan and mine looked more like a pie. Thanks for the recipe! and I got 2 thumbs up from 2 really good cooks! ~ Larry”
~ Thank you for your photos and I’m glad you’re having fun. Thumbs up from me, too – I love these bars (aka pie!). ~ jenny
“Greetings from Illinois! Just finished another batch of PP. Turned out great again. And I am really having FUN! I over filled one of the doughnut molds (on purpose) with the Pączki dough and it looked almost like a muffin with a small hole on top. Filled a silicone sphere ice cube mold with the dough (just a little too much) and apple butter…….it was almost round. It started to push the 2 molds apart and come out the top. These shot glass molds were frozen/ a mix of oats and ground coffee. Tried to bake them later but they slumped. (but didn’t blow up) Haven’t tried the PP dough in the shot glass molds yet,but I did try the red velvet cup cakes (tasted great!) but couldn’t get them out of the mold in one piece. ~ (K) Larry
KRISTI MADE MY BUTTERMILK BISCUITS
“Loved these biscuits… Jenny can I cut them and freeze the dough ? ?Kristi Ham ?”
~ They look perfect. I have only frozen mine after baking but you could look online for a better answer. Thank you for the great photo. ~ jenny
IAN (from Canada) MADE MY NO KNEAD BREAD
“Great bread, even better with homemade strawberry jam. Even we older men (76) can make this. Ottawa, Canada.”
~ Now that is a handsome loaf of bread right there. Thanks from a fellow Canuck (73). ?? ~ jenny
JAMIE (from Texas) MADE MY NO KNEAD BREAD
“No Knead Bread … that I really need. ? Thank you, Jenny, for this recipe! This is my second loaf, and I have the dough for a third one sitting in a bowl on my counter. It seems to be becoming part of my nightly routine to take 5 minutes, if that, to prep the dough for dinner the next day. It’s so easy; I’m almost embarrassed for myself that I was hesitant and uncertain about whether I could make a delicious loaf of bread or not. I don’t have a Dutch oven, so I cook mine in one of my metal pots that can go into the oven as well, and with fantastic results. So yummy!” All the best, Jamie from Texas.”
~ Thanks for the photo and especially for the helpful detail about your pot. ~ jenny
PATTY MADE MY MEATLOAF
“Absolutely the best ever. Will be making this monthly. So moist and melts in your mouth. Thanks Jenny!”
~ I’m glad you like it and thank you for your terrific photo. ~ jenny
LARRY (from Illinois) MADE MY POLISH PACZKI INTO DOUGHNUTS
“Greetings from Illinois! Just finished my second batch of PP. Turned out great again. The dough is very forgiving…..they looked “rough” going into the oven. I just got my silicone doughnut molds a couple days ago and put some dough in one to try them out. I only filled it with apple butter on one side. It was a little thick, but I have been using a heat lamp with the fast rise yeast and getting good results. Just did the deep dish pizza (12 hour) start to finish in 3 hours. ~ Larry.”
~ It’s great for everyone to know that this dough works in a mold as well. Thank you for sharing this. ~ jenny
LARRY (from Illinois) MADE MY POLISH PACZKI
“Greetings from Il! This was my first attempt at Pączki. Turned out great! Good enough to give away a few. ~ Larry”
~ They look fantastic. Thank you very much for your photo. ~ jenny
TABITHA (from North Carolina) MADE MY GRANOLA
“Happy New Year Jenny, I just made your granola recipe to bag up to take to work for snacking. ❤️ Tabitha from NC.”
~ Happy New Year back to you and thanks so much for starting it of with a great photo. ~ jenny
My thanks to everyone who takes time to send a photo. It’s even better if you say where are from. Please send your photo to: YourPhotos@JennyCanCook.com
OLIVIA (from the UK) MADE MY BLUEBERRY COFFEE CAKE
“Hi Jenny, usually my dad sends in my stuff. But I can do it now. I made your Blueberry Coffee cake. And it was really good! i had to use your substitution for ‘buttermilk’ but you couldn’t tell the difference. Thanks from the UK.”
~ Olivia, it makes me so happy to see you (at only 12 years old!) be such a good baker. Thank you for sharing your journey and photos. And Merry Christmas to you and your dad. ~ jenny
GREG MADE MY NO KNEAD BREAD
“Good afternoon! Saw your video in my YouTube feed about a week ago. Had to try it! It looked so easy and it was!!! Like you, I LOVE bread also. It turned out EXACTLY as you said! LOVE IT! Thank you for making things simple. I’m not afraid to try cooking and baking anymore thanks to your simplified recipes! Happy Holidays!”
~ It’s nice to know my recipes are giving you confidence. Happy Holidays back to you. ~ jenny
DAVID MADE MY CABBAGE ROLLS
“Thought you might get a laugh here. They taste terrific. A Local place here, Bobs Produce had Large Kraut Cabbage they called it (7-8lbs)…As you can see they are very large..I got 10 total.. I make cabbage soup weekly ,often so I used up remaining cabbage in that… I might try adding a can of tomatoes along with the Puree next time, Green Chile’s, Red Pepper..”
~ Wow! It looks like one cabbage roll would serve four people! Great photo, thank you. ~ jenny
SAM (in North Carolina) MADE MY NO KNEAD RYE BREAD
“I made a double recipe of No-Knead Rye Bread, baked in a Lodge cast iron Dutch oven.”
~ Thanks for your photo. It’s helpful to know it can be doubled. ~ jenny
“FIALHO38” MADE MY NO KNEAD CRUSTY ROLLS
“Hi Jenny. Thank you so much for the wonderful “No Knead Crusty Rolls” recipe. As you see in my photos I made also some Baguette style from the same dough. Just delicious. We all love it !!”
~ I never thought of making baguettes but I will definitely try it. Thank you. ~ jenny
MEISTER MADE MY 2-HOUR FASTEST NO KNEAD BREAD
“I used regular yeast and it looks/tastes delicious.”
~ I love your chalk board idea and thanks for the lovely photo. ~ jenny
JULIE MADE MY CINNAMON ROLLS
“Cinnamon Rolls…with a whipped cream cheese frosting. They were awesome. Thank you!”
~ Thank you for the photo. That’s a great frosting idea. ~ jenny
EVELYN MADE MY FASTER NO KNEAD BREAD
“Hi Jenny, Love all your recipes! They work! My favorite is the pan pizza. Delicious!”
~ What a great photo – thank you! I’m making pan pizza right now. ~ jenny
EFISIA MADE MY CINNAMON ROLLS
~ Picture-perfect cinnamon rolls – thank you for your photo. ~ jenny
TABITHA MADE MY BUTTERMILK BISCUITS
~ Scrambled eggs and biscuits – that’s the same combo I make too. Thank you. ~ jenny
JOE (from Colorado) MADE MY NO KNEAD BREAD
“My first attempt at this terrific recipe. Thanks for sharing your experience with all of us. Can’t wait to bake more of your stuff. – Joe in Aurora, Colorado.”
~ Thank you for the photo and congrats on your first loaf (of many more to come, I know). ~ jenny
MARIE MADE MY NO KNEAD BREAD
“Thanks so much Jenny for your easy to follow no knead bread recipe. I’ve baked it several times and each time it’s getting better. My husband really enjoys it.”
~ Thank you. What a great way to start off the month. Your crust looks perfect. ~ jenny
I’m so excited to share this new recipe. It’s very similar to my hugely popular simple whole wheat bread recipe. I’ve been curious about baking with sprouted wheat flour and finally decided to give it a try. What a wonderful surprise!
This loaf is soft and delicious with a great texture, and definitely softer than the regular whole wheat version. The dough is a little softer too so I was afraid it might not turn out, but I love it not just for the great taste and texture but because I researched the benefits of sprouted whole wheat flour compared to whole wheat flour. Sprouted whole wheat flour has…
More vitamins than regular whole wheat flour, like B, C & carotene
More minerals than regular whole wheat flour, like calcium, iron, magnesium & zinc
Enzymes that make it easier to digest
More flavor because the grains are sprouted
WHAT IS SPROUTED WHEAT FLOUR? Wheat grains are allowed to sprout before milling, producing a living, nutrient-rich food because vitamins & minerals develop that enhance nutrition and digestibility. The major benefit is that those nutrients are in a state that can be more readily absorbed. (I find sprouted wheat flour at Whole Foods and it’s also available online. Once opened, be sure to keep it refrigerated.)
If you like my simple whole wheat bread, this sprouted wheat loaf is just as easy to make. I’m so glad I decided to experiment with sprouted wheat flour. This loaf is softer than the similar whole wheat loaf so if it’s too flimsy for you, try making it with half whole wheat flour and half sprouted whole wheat flour. It will have more body and a really great taste. Click here for the recipe. – Jenny Jones
I made one of my top ten favorite recipes today: Orange Sesame Chicken. It’s fast, healthy, and so much better than restaurant orange chicken, which is usually batter fried. My lean chicken is stir fried in 2 teaspoons of oil and made with freshly squeezed orange juice and toasted sesame oil. If you haven’t tasted (and smelled!) toasted sesame oil, it’s unbelievably fragrant. And bonus: this recipe takes 20 minutes. But that’s not even why I like it so much. It is deeeelicous!
If you’re wondering, here is the entire top ten list of my own personal favorite recipes, the ones I make the most:
Chicken Pot Pie
Multigrain No Knead Bread
Giant Breakfast Cookies
Orange Sesame Chicken
Spaghetti & Meatballs
Pork Loin Dinner
Happy Labor Day weekend to everyone and if you want to try my orange sesame chicken, click here for the recipe. – Jenny Jones
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.
You only need four ingredients to make this easy chicken recipe. Well, four plus the chicken. For anyone just learning to cook or simply short on time, this oven-baked chicken is quick, easy and healthy. I make a basting sauce of fresh lemon juice and garlic with olive oil and herbs. The chicken bakes in the oven, you baste it a couple of times, and it’s ready in 30 minutes. And get this: I line my baking pan with foil so there’s no cleanup!
For my herbs, I use a prepared formula of Italian dried herbs that includes basil, rosemary, thyme & oregano but you can use your own favorite mix. Or just use one herb that you like. Once the chicken is cooked, you let it rest for 5-10 minutes, then slice it and pour all the juices left in the pan over the chicken, making sure you get all the bits of garlic too. The combination of garlic, herbs, and lemon goes perfectly with chicken. Click herefor the recipe. – Jenny Jones
I never dreamed I could make my own rye bread as good as the one at the deli but I did. And it’s not only as good, it’s easy too… because there’s no kneading! I grew up on rustic breads and rye is my favorite, especially with caraway seeds and now I’m making my own!
I have made this bread using the faster method using hot water, and also the overnight method that uses cool water. They both turn out the same. It’s not a big loaf, usually measuring 7 inches across and 3 inches tall.
Caraway seeds give it that “rye bread” taste but you can leave the seeds out and you still get a nice rustic farm bread. I think this is my 6th variation of no knead bread. Click here for the recipe. – Jenny Jones
Can you use my Simple Whole Wheat Bread recipe to make rolls? YES! I finally tried it today and that quick & easy bread recipe that everybody loves makes fabulous rolls. I used the exact same recipe but after the 10-minute rest, instead of shaping the dough into a loaf, I cut it into 18 pieces, shaped them into balls, and placed them in a greased 9 x 13-inch baking pan and covered the pan with plastic wrap, like this… Then I put it in a warm spot to double in size. After 45 minutes, it looked like this…
Then I baked my rolls in a preheated oven at 350 degrees F. for about 16 minutes (I would suggest 15 to 17 minutes). And they were delicious. I sampled one (I was beautifully soft) and then I brushed some melted butter on some of them, and they looked like this…
They are delicious either way and super easy to make. The whole thing took less than two hours. Click here for the recipe, and Happy Easter! – Jenny Jones
You can turn my easy one-rise dinner rolls into bunny buns for Easter. Kids will love them and grown ups will enjoy the tasty bread rolls. This recipe is super easy but it will take a little time to put the faces together. This is almost the exact same recipe as my easy dinner rolls but you’ll need a couple of extra tools.
I use two cookie/biscuit cutters that are 2 1/2 inches and 4 inches across. The small circle is for the faces and the bigger one for the ears. To cut out the little noses I use the top of a lipstick tube. You’ll also need raisins and it helps to put together matching pairs or raisins in advance that are the same size and color. You might not notice but a box of raisins has many different sizes and shades.
Now for my photo tutorial. First, you roll the half of the dough into a 6 x 12-inch oval and this is how you cut the circles. The smaller ones are the faces and the bigger ones will be for the ears:
Put the small circles on your baking sheet (I make 4 faces per sheet) and then this is how you cut the ears from the two large circles:
You cut the nose using the top of a lipstick – it’s about 1/2-inch wide:
You tuck the ears slightly under the top of the head, place the nose, and push in the raisins for eyes. This is how they look before baking (four per sheet):
Once you make four bunny faces you cover the baking sheet with a towel and let it rise in a warm spot until doubled. That takes anywhere from 30 minutes to an hour. While they rise you put together the other four bunny buns. They bake at 375° F for about 10 minutes. For the leftover dough, I roll it into a few 2-inch balls, rise and bake the same way. I hope someone sends a photo! Click here for the recipe. – Jenny Jones
Like most cooks I am always working on my recipes by either improving, simplifying, correcting, or just clarifying. So…. I MADE THE FOLLOWING CHANGES TO MY RECIPES:
Healthier Apple Crisp (Aug, 26, 2022) – Included weight of apples (2 pounds) and increased size of apple slices from 1/4-inch to 1/2-inch.
Grown Up Mac & Cheese (Aug, 19, 2022) – Deleted spinach from the recipe, adding it as an option.
Apple Pie Bars (Dec, 18, 2021) – Increased the size of cut apples to 1-inch chunks.
Apple Pie Bars (Sept. 26, 2021) – Increased the size of cut apples from 1/2-inch slices to 3/4 to 1-inch chunks.
Mexican Black Bean Casserole (Aug. 27, 2021) – Reduced tomatoes from 1 pound to 3/4 pound and indicated to rinse the beans.
Apple Pie (Aug. 22, 2021) – Eliminated cutting a 1/2-inch hole in center of top crust before baking.
Pumpkin Pie (Nov. 26, 2020) – Increased crust ingredients back to original amounts so there is more crust to work with.
Pumpkin Chocolate Chip Muffins (Nov. 7, 2020) – Eliminated whole wheat pastry flour as it is hard to find during the pandemic. Recipe now uses only all purpose flour with the option to sub some for the pastry flour.
No Knead Greek Olive Bread (Sept. 14, 2020) – Shortened the resting time from 2 hours to one hour.
Lemon Blueberry Muffins (Aug. 23, 2020) – Eliminated whole wheat pastry flour and made it 100% all purpose flour with the option of using whole wheat. Due to the pandemic, whole wheat pastry flour is almost impossible to find. I also included the lemon zest with the dry ingredients instead of the liquid but either way is fine.
Cracked Wheat No Knead Bread (Aug. 16, 2020) – Increased yeast from 1/4 teaspoon to 1/2 teaspoon.
One Pan Broccoli Bean Pasta (Aug. 9, 2020) – Added 1/2 cup water + 2 teaspoons of flour for a creamier dish.
Apple Cake (Aug. 4, 2020) – Changed the flour to 1 1/2 cups all purpose flour only with the option of using 3/4 cup all purpose with 3/4 cup whole wheat pastry flour.
Carrot Cake (June 14, 2020) – Changed the flour to 1 1/2 cups all purpose flour only with the option of using 3/4 cup all purpose with 3/4 cup whole wheat pastry flour.
Apple Pie Bars (June 10, 2020) – Clarified to slice apples into 1/2 to 3/4-inch slices rather than large chunks.
Kitchen Sink Cookies (June 5, 2020) – Corrected my mistake in too little oil. Adjusted oil from 1/3 cup to 1/2 cup and raised oven temperature from 350 to 375F.
Apple Pie (May 23, 2020) – Changed size of apples from 1-inch to 3/4 to 1-inch size, thinking a little smaller is better for Granny Smith apples to cook all the way.
Blondies (May 10, 2020) – Simplified the process, increased vanilla from 1 1/2 to 2 teaspoons and changed chocolate chips to chocolate chunks.
Quick & Easy Taco Casserole (April 4, 2020) – Eliminated the step of putting liquid in the bottom of the pan before adding layers.
Crispy Apple Tart (March 14, 2020) – Increased number of apples (was 3) to 3 or 4 apples as I now make it using 4. Reduced apricot glaze from 1/3 cup to 3 tablespoons, and indicated to grease the pan as it helps to brown the bottom.
Sweet Potato Chocolate Cake (Feb, 28, 2020) – Reduced prep time from 25 to 20 minutes, indicated to either boil or steam the sweet potato.
Best Meatloaf Ever (Feb, 16, 2020) – The original recipe is unchanged, but on the smaller one pound version that’s available at the bottom of the original recipe, I changed the milk quantity from 1/3 cup to 1/4 cup.
10 Grain No Knead Bread (Jan. 31, 2020) – Eliminated the step of softening the cereal with boiling water.
Sweet Potato Chocolate Cake (Jan. 09, 2020) – Swapped old frosting with my 2-minute chocolate frosting but I left the option for the old one using sour cream at the bottom.
Canadian Butter Tarts (Jan. 04, 2020) – Updated the recipe: 1) Switched from melted butter to softened butter. 2) Switched from brown sugar to white sugar. 3) Increased oven temperature & reduced baking time.
High Fiber Granola (Sept. 29, 2019) – Revamped the recipe to include flaxseed meal and egg white for more crunch.
Zucchini Chocolate Cake (Sept. 28, 2019) – Indicated you can use half whole wheat pastry flour & half all purpose flour, added the option of using an 8 x 8-inch square pan and reduced the powdered sugar in the frosting from 1 1/2 cups to 1 cup.
Crispy Top Oatmeal Bars (Sept. 14, 2019) – Reduced chocolate chunks from 1/2 cup to 1/3 cup and indicated to keep the oven rack in the middle for broiling, not move it up a notch.
Spicy Mexican Casserole (Aug. 30, 2019) – Reduced measure of Jalapeno peppers to 1/4 cup, removed suggestion of using bell peppers, indicated to drain tomatoes, made Pinto beans optional. Added “Spicy” to the name.
Broccoli Bean Pasta (June 29, 2019) – Changed the method so it all cooks in one pan.
15 Minute Veggie Pasta (June 23, 2019) – Changed the method so it all cooks in one pan.
Wound Healing Soup (June 16, 2019) – Changed serving size from 5-6 servings to 4 servings.
Spaghetti With Chard (April 7, 2019) – Simplified the process to cook all in one pan.
No Knead 100% Whole Wheat Bread (Feb. 20, 2019) – Eliminated the 2-hour resting period.
Polish Doughnuts – Paczki (Nov 4, 2018) – For custard filling, I increased cornstarch from 1 Tbsp to 4 teaspoons.
No Knead Rye Bread (Oct. 24, 2018) – Increased yeast from 1/4 teaspoon to one teaspoon.
Angel Hair Casserole (Aug. 8, 2018) – Reduced sauce cooking time from 10 minutes to 5.
Chocolate Chip Cookies (July 25, 2018) – Reduced oil from 1/4 cup to 3 tablespoons and reduced salt from 1/4 teaspoon to 1/8 teaspoon.
Metric Conversion Chart (May 25, 2018) – Increased flour measurements in grams and ounces after much testing with my scale. One cup of flour was changed from 4 1/4 ounces / 120 grams to 4 1/2 ounces and 130 grams. Flour never measures the same twice so I did the best average I could.
Marble Loaf Cake (May 21, 2018) – Increased oil from 1/3 cup + 1 Tbsp. to 1/2 cup and increased sugar added to cocoa from 1 tablespoon to 2 tablespoons.
Boston Cream Pie (March 24, 2018) – Added salt to the cake recipe and reduced vanilla in glaze from 1/2 to 1/4 tsp. Also, eliminated 8-inch round so you only use a 9-inch round pan.
Chocolate Chip Coffee Cake (March 10, 2018) – Increased salt from 1/8 tsp to 1/4 tsp.
Skinless Chicken Drumsticks (March 10, 2018) – Reduced sugar in marinade from 2 Tbsp to 1 Tbsp.
Blueberry Coffee Cake (March 4, 2018) – Eliminated using 8-inch round pan, only use 9-inch. Eliminated tossing berries with flour before adding, unless berries are wet.
Oven-Baked Chicken Parmesan (March 1, 2018) – Eliminated salt & pepper from flour mixture and sprinkled the cutlets with salt & pepper instead. Now instead of two egg whites, you can choose to use one egg. Eliminated parsley from the breadcrumb mixture and you can sprinkle it on just before serving.
Cinnamon Puffs (Feb. 12, 2018) – Added option of using whole wheat pastry flour, reduced baking powder to 1 tsp. and baking soda to 1/4 tsp. Replaced nutmeg with cinnamon in the batter.
Christmas Sugar Cookies (Dec. 16, 2017) – Simplified process. Eliminated milk. Added how to make them whole wheat.
Simple Bread Stuffing (Nov. 22, 2017) – For drying bread cubes, reduced time in turned off oven from 1 hour to 15 minutes.
Pumpkin Pie (Nov. 17, 2017) – Reduced the amount of pie crust: reduced flour from 1 2/3 cups to 1 1/3 cups of flour and reduced oil and milk from 1/3 cup to 1/4 cup each.
No Knead Crusty Rolls (Nov. 14, 2017) – Increased baking time from 20-25 minutes to 25-30 minutes for even more crusty rolls.
Easy One Bowl Blondies (Nov. 6, 2017) – Corrected a typo calling for 1/2 cup of all purpose flour – should have been one cup.
Potato Pancakes (Sept. 18, 2017) – Changed frying oil from canola to peanut oil.
Mexican Casserole (Aug. 19, 2017) – Adjusted jalapeños from 3/4 cup to 2 large jalapeños, up to 3/4 cup.
Greek Spinach Pie (July 29, 2017) – Increased spinach from 3/4 lb to 1 lb, dill from 2 Tbsp. to 1/4 cup, feta cheese from 3 oz to 5 oz, added 1/2 cup cottage cheese, and made the number of phyllo sheets optional (from 20 sheets to 15-20). Also, eliminated chopping the spinach, and added 1/4 tsp. salt and pepper to taste.
Kitchen Sink Cookies (July 2, 2017) – Switched from whole wheat pastry flour to all purpose flour, eliminated baking powder, and reduced temperature from 375 to 350.
Double Chocolate Chip Cookies (April 29, 2017) – Reduced butter from 1/4 cup to 3 tablespoons, decreased sugar from 3/4 to 2/3 cup total, increased chocolate chips and nuts to 1/3 cup each, reduced baking time to 10-11 minutes.
Oatmeal Snacking Cake (April 15, 2017) – Drastically simplified and improved…. less sugar, less ingredients, simpler instructions.
Cinnamon-Glazed Apple Brownies – (March 18, 2017) – Took down this recipe for re-working.
Vegetable Bean Pasta (Feb. 4, 2017) – Eliminated asparagus and indicated to add the spinach later, along with the pasta.
Canadian Butter Tarts (Jan. 14, 2017) – Increased butter from 3 Tbsp. to 1/4 cup; Replaced 1/2 cup white sugar with 3/4 cup brown sugar; Added 1/4 cup corn syrup; Increased one egg to two.
One Pan Chicken & Vegetables (Jan. 4, 2017) – Removed recipe, feeling it was not consistent.
Easy White Bread (no egg) (Dec. 23, 2016) – Increased the rising time from 35 minutes to one hour and reduced the baking time from 30 to 25 minutes.
Chocolate-Dipped Coconut Macaroons (Dec. 12, 2016) – For the coconut-almond macaroons, I reduced the ground almonds from 1/4 cup to 2-3 tablespoons.
Skinless Thighs & Fries (Oct. 19, 2016) – Shortened the cooking time to 30-35 minutes total by putting both chicken and potatoes in to cook at the same time.
Lemon Brownies (Aug. 27, 2016) – Indicated that a 9 x 9-inch pan also works.
Creamy Carrots (Aug. 25, 2016) – Switched from milk to water when adding cornstarch and increased cooking time by 3 minutes, eliminated salt & pepper, increased sugar.
Cinnamon-Glazed Apple Brownies (Aug. 17, 2016) – Reduced yogurt from 1/2 cup to 1/4 cup, apples from 3 cups to 2 cups, reduced baking time to 20 minutes. Eliminated salt.
Blueberry Coffee Cake (Aug. 3, 2016) – Made walnuts optional, made primary cake with all purpose flour with the option of using part whole wheat pastry flour, reduced sugar from 1/2 cup + 1 Tbsp. to just 1/2 cup, simplified layering to not put any streusel in the middle. This is an older recipe and I am still working to make it even simpler.
Oatmeal Banana Breakfast Brownies (May 29, 2016) – Indicated that it takes two small bananas to make 3/4 cup mashed – one banana is not enough. Also, reduced oil from 1/2 to 1/3 cup and increased baking time from 20 to 25 minutes.
Simple Whole Wheat Bread (April 3, 2016) – Indicated that honey can be used instead of sugar.
Easy Dinner Rolls (March 16, 2016) – Reduced baking time from 14-16 minutes to 10-12 minutes.
Vegetable-Bean Pasta (March 6, 2016) – Increased flour from 1 Tbsp. to 1 1/2 Tbsp.
Corn Chowder (Feb. 29, 2016) – Eliminated the red pepper and bay leaf.
Double Chocolate Almond Biscotti (Feb. 29, 2016) – I noted to turn the oven off for the final 20 minutes of drying the biscotti.
Blueberry Coffee Cake (Feb. 27, 2016) – Eliminated salt, reduced flour in streusel from 1 1/2 T. to one T. and increased vanilla from 1/2 to one teaspoon.
Giant Breakfast Cookies (Feb. 1, 2016) – Changed 1/2 cup prunes to 1/2 to 1 cup prunes.
Marble Loaf Cake (Jan 30, 2016) – Reduced baking time from 45 minutes to around 40 minutes.
Cabbage Rolls (Jan 28, 2016) – Added that long grain brown rice works well.
Easy One Bowl Yellow Cake (Jan 14, 2016) – Noted that you can use either an 8 or 9-inch pan.
Christmas Sugar Cookies (Dec. 17, 2015) – Deleted the note to use only 2 cups of flour for a cookie press. The same recipe works for both cutouts and press.
Christmas Wreath Bread (Dec. 6, 2015) – Increased oil from 1/4 cup to 1/3 cup.
Christmas Bread (Nov. 4, 2015) – Changed the shape from loaf to wreath, replaced water with milk, and increased sugar from 1/4 to 1/3 cup.
Greek Spinach Pie (Oct. 19, 2015) – Increased the spinach from 1/2 pound to 3/4 pound and increased the dill from one tablespoon to two.
Crispy Oatmeal Choc. Chip Cookies (Sept. 9, 2015) – Simplified by making the crisped rice optional.
Pumpkin Chocolate Chip Muffins (Sept. 7, 2015) – Reduced nutmeg from 1 teaspoon to 1/2 teaspoon; increased sugar by 2 tablespoons.
Citrus Chiffon Cake (Aug. 29, 2015) – Reduced number of eggs from 7 to 6.
Simple Whole Wheat Bread (Aug. 21, 2015) – Changed the loaf pan size from 9 x 5-inch to 8 1/2 x 4 1/2-inch which is more accurate.
Bolognese Sauce/Meat Sauce (Aug. 12, 2015) – Drastically shortened the cooking time, eliminated the water, simplified the recipe, and re-named it Simple Meat Sauce.
Easy Bread & Butter Pickles (Aug. 4, 2015) – Simplified the process – the ingredients are the same.
Kitchen Sink Cookies (July 20, 2015) – Eliminated the butter, simplified the ingredients, streamlined the instructions.
Apple Brownies (July 13, 2015) – Reduced amount of cinnamon in glaze from 1/4 tsp. to 1/8 tsp.
Blueberry Buttermilk Pancakes (July 9, 2015) – Eliminated the dash of salt.
Apple Pie Bars (July 7, 2015) – Increased apples from 6 to 8 cups or 2 pounds, not three.
Easy One-Bowl Chocolate Cake (June 15, 2015) – Included fresh lemon juice as a substitute for distilled vinegar – it works just as well.
Bran Muffins (May 8, 2015) – Increased the whole wheat pastry flour from 3/4 cup to 1 cup and reduced a/p flour from 3/4 cup to 1/2 cup.
Easy Dinner Rolls (May 8, 2015) – Made the main recipe with all a/p or bread flour with the option for whole wheat.
Rainbow Bean Salad (March 16, 2015) – Increased canned bean sizes from 8.5 oz to 15 oz. and increased onion from 1/4 cup to 1/2 cup.
Easy Chocolate Brownies (March 6, 2015) – To make them more fudgey I reduced the baking soda from 1/4 tsp. to 1/8 tsp.. I also doubled the vanilla to 2 tsp. and simplified the measuring by making the oil and yogurt both 1/3 cup instead of 5 Tbsp. and 6 Tbsp., because both amounts are very close to 1/3 cup.
Crispy Oatmeal Chocolate Chip Cookies (March 1, 2015) – Increased vanilla from 1/2 tsp. to 1 tsp. and streamlined the instructions.
Breakfast Brownies (Feb. 26, 2015) – Increased eggs from 1 to 2, reduced cereal from 3/4 cup to 1/2 cup, increased vanilla to 1 tsp.
Turkey Breakfast Patties (Feb. 21, 2015) – Changed the patty size from 2 1/2 to 3-inches and added the internal temperature required for turkey.
No Knead Whole Wheat Bread (Feb. 3, 2015) – The faster method does not work as well as the overnight method so I changed the recipe to use the overnight method. It takes longer (still hardly any work at all) but it makes a better loaf that is less dense.
Giant Breakfast Cookies (Jan. 31, 2015) – I suggested that instead of chocolate chips, use the darkest chocolate bar. The one I prefer is Scharffen Berger 70% chocolate bar, which I chop into tiny pieces.
Skinless Chicken Drumsticks (Jan. 29, 2015) – Simplified marinade, increased oven temperature from 400 to 425 and reduced cooking time from 1 hour to 45 minutes. I also eliminated adding water in the pan. This reduced total time to 1 hour.
Marble Loaf Cake (Jan. 26, 2015) – Improved the recipe by beating egg whites stiff before adding to make a lighter, moister cake.
Marinated Superfoods (Dec. 30, 2014) – Reduced steaming time from 10 minutes to 6 – 8 minutes.
Christmas Sugar Cookies (Dec. 7, 2014) – Clarified amount of flour for both cutouts and cookie press. Changed rolling thickness to 1/4-inch and increased baking time from 8-10 minutes to 9-11 minutes.
Chrusciki (Dec. 3, 2014) – Lowered frying oil temperature from 375 to 350-365° F and reduced the frying time to about 30 seconds. Increased sour cream from 1 to 2 tablespoons, reduced kneading from 100 to 50 turns. Also reduced the total times.
Giant Breakfast Cookies (Nov. 30, 2014) – Increased vanilla to 1 teaspoon.
Simple Whole Wheat Bread (Nov. 30, 2014) – Clarified the different temperatures for milk when using instant or regular yeast.
Homemade Cinnamon Rolls (Oct. 26, 2014) – Reduced the prep time (35 to 30 min.) and total time (2 hrs. 20 min. to 2 hours). Also added that both regular active yeast and instant yeast can be used.
Simple Whole Wheat Bread (Oct. 23, 2014) – Added the option of using either instant or regular yeast.
Apple Muffins (Sept. 2, 2014) – Simplified by eliminating the sliced apples on top and putting more apples in the batter. This required reducing the batter so it would fit 12 muffin cups. Also reduced the sugar on top and increased the sugar in the batter by about 1/2 tablespoon.
Vegetable Pasta (Aug. 25, 2014) – Increased pasta water to 1 1/2 cups and flour to 1 tablespoon. It makes the dish more creamy.
Vegetable-Bean Pasta (Aug. 25, 2014) – Increased pasta water to 1 1/2 cups, flour to 1 tablespoon, and beans to one can.
20-Minute Pizza Dough (Aug. 19, 2014) – Clarified instruction re: adding water slowly as you may not need all the water.
Dry Rub for BBQ Ribs (Aug. 16, 2014) – Corrected a typo. Chili powder and sweet paprika were mistakenly listed as one teaspoon each, should have been two teaspoons each.
Easy Baked Ziti (Aug. 15, 2014) – Changed amount of ziti pasta from 8 oz. to 10 oz. Noted that after adding sauce, add 1/4 cup water jar, shake, and add what’s left in the jar to the pan.
Easy Pan Pizza (Aug. 8, 2014) – Added new option for eliminating the overnight wait and starting the pizza the same day.
Easiest Granola Ever, Seriously. (July 8, 2014) – Simplified the instructions to mix everything right in the baking pan.
Cabbage Rolls (May 20, 2014) – Notated that mushrooms in the filling are optional.
Beef Stew (May 6, 2014) – Eliminated the dredging of stew meat before browning.
Skinless Chicken Drumsticks (May 1, 2014) – Eliminated the step of rubbing drumsticks with oil before baking – it really wasn’t necessary.