I try to be good, I really do. But I made my amazing cinnamon rolls for brunch today. Well, it wasn’t really brunch – it was just breakfast but when I put cinnamon rolls on the table, it became brunch. Isn’t that why we all love going to brunch? “Let’s get the eggs and omelettes over with so we can get to the sweets!”
So that was me this morning, having my obligatory scrambled eggs and whole grain toast to clear my conscience in preparation for cinnamon rolls. Boy are they good! I see why so many people love this recipe. It’s easy and you can actually make this recipe with no butter at all, which is what I did. I used Canola Harvest instead of butter for the filling and didn’t miss the butter at all. Click here for the recipe.
These sweet rolls are soft and gooey and they smell amazing. I used Saigon cinnamon, which is more potent than the popular Ceylon cinnamon and I highly recommend it. Anyway, there’s only half a pan left now and that won’t be around long since I’m having it for dessert tomorrow.
Today I also made my ribs and potato salad for dinner so we’re having leftovers tomorrow. Tomorrow is going to be a good day with ribs, potato salad, and cinnamon rolls for dessert! And that’s what I cooked today. …just sharing… – Jenny Jones
If you haven’t tried my chicken pot pie you’re missing something really good… and really easy. I haven’t had it for a while and when I made it today, I had forgotten how quick and easy it is and how absolutely delicious it is too! I use white meat chicken breast, carrots, celery and peas so it has lean protein, some vegetables, and I top it with my easy oil crust (made with extra-light olive oil) and wow – it was awesome! Here’s the recipe. I also made a salad (I make one just about every day) – this one had baby lettuce, cabbage, green onion, garbanzo beans, and a cherry vinegar dressing. And for dessert, I made chocolate cake.
But this is not just any chocolate cake. It’s the easiest and one of the healthiest cakes ever. It’s an easy one-bowl cake made without eggs or butter so only the frosting has butter and that’s only two tablespoons. But if someone wants to avoid butter completely, you could skip the frosting and just dust it with some powdered sugar. I don’t know why I haven’t posted the recipe. I think it’s because I just frost it in the pan and it’s not very fancy looking. But it’s so good, I will be posting the recipe. I make it all the time here at home.
We were just negotiating over the size of the servings. In order to avoid any hurt feeling, I try not to make my slice any bigger than his. It’s just easier that way. So that’s what I cooked today. …just sharing… – Jenny Jones
I’ve been craving cabbage rolls for days so I made them yesterday but I’m eating them today. They always taste better the next day so I like to make them the day before. This time the cabbage was a little small so it made twenty little bundles of goodness filled with ground sirloin, rice, tomato, and mushrooms. The mushrooms are optional but I think they add a nice extra flavor. And I like to use different liquids to pour over the rolls for baking. This time I used some tomato but other times I just use water from boiling the cabbage. I’ve even topped them with sauerkraut and its juice for baking and they were great.
When my dad made these we always had them with sour cream so today I browned them in a little olive oil (my dad used butter) and had them with reduced fat sour cream and yummmmm!!!! I remember my mother used to make cabbage rolls (golabki) and she even liked them cold – just stick one on a fork and there’s your snack. Polish cabbage rolls is one of my most viewed videos – I never expected that. Here’s the recipe.
For dessert I made my apple pie bars.
It’s less work than apple pie but just as tasty, made with 2 pounds of Granny Smith apples and my healthier and easier oil crust. It’s the same crust I use for all my pies, including chicken pot pie. Ooooh, chicken pot pie sounds so good – I may have to make it tomorrow. Back to my apple pie bars. There’s an ongoing debate in this house about whether these are apple pie bars or a square apple pie. I don’t care what we call it as long as we get to eat it. Here’s the recipe and that’s what I cooked today. …just sharing… – Jenny Jones
My sister is in town visiting from Canada so I made something quick and easy for dinner. Since we’re both grown up now, I made my grown up mac & cheese. It only takes 30 minutes so we had more time to hang out. You can add different vegetables but I stuck with my original combination of purple cauliflower, broccoli, spinach, and tomato. (here’s the recipe)
Then yesterday I made my giant breakfast cookies and besides breakfast, they came in handy as a snack during the day. Sis said she’s going to make them when she gets home. It’s probably the recipe I make the most because I know how important it is to eat fiber and these have 4 grams of fiber each! (here’s the recipe)
So that’s what I cooked today. …just sharing… – Jenny Jones
This morning I had blueberries for breakfast. Did I mention they were wrapped in delicious, light, fluffy buttermilk pancakes? Making pancakes from scratch is one of the easiest things to do. Honestly, it takes five minutes to put the batter together – it’s basically just flour, buttermilk and egg with leavening and a little oil. Oh… and blueberries. These blueberry pancakes were so delicious I didn’t even use syrup.
With summer coming it won’t be long before you won’t need a loan application to buy fresh blueberries. In the meantime, these breakfast beauties are really good with diced apple and even plain. Yesterday I made potato pancakes for lunch and I’m keeping the leftovers for tomorrow’s breakfast.
My mother used to cut potato pancakes into strips and cook them with scrambled eggs. It’s one of my favorite breakfast dishes. So that’s what I cooked today so far. (& yesterday) … just sharing… – Jenny Jones
Sweet & Sour Chicken is one of my favorite Chinese dishes but I never order it in restaurants because the chicken is always battered and deep fried so I learned to make it myself. And I made some today. There’s just one rule with my sweet & sour chicken… fresh pineapple!
A lot of stores sell pre-cut pineapple so I just bought a small container for my pineapple chicken. I tried making it with canned pineapple but I’d rather make something else than use canned pineapple for this dish. Fresh makes a huge difference.
For the juice, I didn’t want to buy a big bottle of juice so I got a 6-pack of tiny 6-ounce cans and just used one can for the recipe. I needed 1/3 of a cup and I drank the rest. Sweet & sour chicken cooks fast and I served it over sushi rice, which is a sticky rice. In my opinion, this sweet and sour chicken is as good or better than any I’ve had from a restaurant. I also like this meal because it’s delicious and it has lots of antioxidant-rich vegetables and lean protein. The last time I tried sweet & sour chicken at a restaurant, there was literally ONE piece of red pepper (the picture showed lots of red & green peppers). That was the day I decided to make my own, having no idea how easy it really would be. Click here for the recipe.
I also made a loaf of no-knead bread… again. It seems like I make at least one loaf a week.
I switch around between the original, which I made today, then whole wheat, then fruit & nut or olive. This bread never disappoints and as many loaves as I have made, I’m still amazed every time at this easy, nothing-to-do method for baking bread. Click here for the recipe.
I love bread. If I ever had to be gluten-free I’d be one sad human being! So that’s what I made today. …just sharing… – Jenny Jones
p.s. I am loving all the positive comments and especially the photos I’ve received of my own recipes made by you (wanna see?). I never expected so many people would try my recipes since they are not fancy, and I just want to say thank you for your confidence in me and for taking time to write. – Jenny Jones
This morning I baked my simple whole wheat bread and I forgot just how easy it is. It’s only one rise and the whole thing, start-to-finish, takes just an hour and a half. It’s a soft loaf, perfect for French toast. That’s what I plan to make with it tomorrow. Today I just sliced it while it was still warm and put a little butter on it and had it with scrambled eggs.
I love homemade bread… the smell… and the taste… you just can’t buy it anywhere. I also made homemade tortillas (they disappear quickly around here) and I also worked on my Polish bigos recipe. … just sharing… – Jenny Jones
It’s always good to have something sweet for the weekend (besides my sweet-heart!). He loves my easy chocolate brownies so I made some for the weekend. At the same time, I improved the recipe with a few minor changes, which I have noted on the printable recipe. I followed Lisa’s comment below my recipe and reduced the baking soda for a fudgier brownie. I also doubled the vanilla and reduced the baking time.
I also adjusted some amounts for easier measuring. I realized that 1/3 of a cup is 5 1/3 tablespoons so I changed both the 5 tablespoons of oil and the 6 tablespoons of yogurt to 1/3 of a cup each. It’s much easier to measure and makes no difference in the batter. We both like the new brownie better but the old version is still available too.
This morning I also made my giant breakfast cookies. Just like my brownies they are 100% whole grain and made without butter.
I love these breakfast cookies so much I just added them to “My Favorites” category. A lot of times, I also have them for dessert. For dinner I made vegetable fried rice with edamame. So that’s what I cooked today. …just sharing… – Jenny Jones
This is my vitamin pill. I made a big pot of vegetable soup for the week. I used my own chicken stock, which I had frozen, and added a mountain of vegetables – a total of twelve, I think. The fresh vegetables I used were: carrot, potato, red pepper, zucchini, kale, spinach, napa cabbage, green beans, celery, and broccoli, and I also added frozen peas and corn. Do you see anything in there I missed? The soup is for the week but it will never last that long.
This morning I also made English muffins for breakfast and for dinner, my skinless chicken drumsticks. Oh, I also marinated some beets (my beet salad) for dinner but I’ve been snacking on them all day. My favorite thing to do is spend all day in the kitchen. …just sharing… – Jenny Jones
I made my breakfast brownies today and decided they could be better. So I made a second batch with a little more sugar, a little less cereal, and I added another egg and liked it better. I adjusted the printable recipe accordingly but you can always get the old version at the bottom of the recipe. If you need extra fiber, there’s a ton in these chewy breakfast brownies.
Like most cooks, I’m always trying new things with my recipes, looking to see if I can make something better or easier or healthier. I also made potato soup today and I plan to post the recipe soon.
It’s cold here in California – down into the 60s! 😉 I know. It’s into the zeros in other places! I’m sorry. That’s why I made soup today, getting ready to post my recipe for everyone in the Boston area, where they’re getting record snow this week. So that’s what I cooked today. … just sharing… – Jenny Jones
I try to be good, I really do. But I made my amazing cinnamon rolls for brunch today. Well, it wasn’t really brunch – it was just breakfast but when I put cinnamon rolls on the table, it became brunch. Isn’t that why we all love going to brunch? “Let’s get the eggs and omelettes over with so we can get to the sweets!”
