I love seeing who’s making my recipes. Thank you for your photos and for saying where you are from. Please send your photo to: YourPhotos@JennyCanCook.com

LOUISE (in Ontario) MADE MY EASTER BUNNY BUNS

“Thank you!   The kids loved them.  It will be a new Easter tradition!  Thank you Jenny!!
Louise ~ Long Sault, Ontario ??”

~ What an adorable basket of bunnies! Thank you and Happy Easter. ~ jenny

DAN MADE MY NO KNEAD BREAD

“It’s been years since I last hauled out the bread machine.  After reading through your recipe for no-knead bread, I decided to give it a try.  Here’s a photo of my first attempt.”

~ Great job! I believe that bread machine is officially retired. ~ jenny

FRANK MADE MY PACZKI

“Made them the other night they came out great thank you. Best regards, Frank.”

~ Thank you for the great photo. They turned out perfectly. ~ jenny

NANNETTE (& her 9-year old) MADE MY CINNAMON RAISIN BREAD

“Hi. We just built a house and I have always said that once I have my dream kitchen, I’d take up baking. Two weeks ago I made my very first loaf!  A simple  white bread. I decided next I wanted a real challenge!!  I found Jenny’s YouTube channel and voila’.  I watched it about 10 times and on Saturday I got to it!! This was only the 2nd time EVER in my 47 years I’ve made bread ??? It wasn’t perfect…and my 9 years old went a bit crazy on the icing….but we loved it!!! Thank You!!  Yum!! ~ Nannette Postel”

~ It WAS perfect! Congratulations! And I would have put on even more icing! ? ~ jenny

MOMMA THE MAKER MADE MY SIMPLE WHOLE WHEAT BREAD

“Here’s the first ever bread I made: wheat loaf. Jenny made it simple enough for someone whose never tried making bread before. This came out wonderful and it made me want to try more and more! (Thanks Jenny! I love watching you!)”

~ I’m happy that my recipe has shown you that you can make your own bread. ~ jenny

HODOHODO (from Korea) MADE MY BRAIDED CINNAMON RAISIN BREAD

“한밤중에 머리 땋기?‍”  Translation: “Braiding in the middle of the night.”

~ Thanks for sharing your photo on Instagram. It turned out beautifully. ~ jenny

I just read an eye-opening article saying it’s not the bad stuff we’re eating but the good stuff we are NOT eating that poses a bigger threat to our health. It’s from a 27-year global study funded by the Bill & Melinda Gates Foundation. One in five deaths, no matter where people lived, occurred because of too much sodium and a lack of fruits, vegetables, whole grains, calcium, fiber, legumes or beans, and healthy fats found in salmon, vegetable oils and some nuts and seeds. Hey! I eat a lot of that stuff!

This chart shows the 15 risk factors with #1 being the highest risk. In the USA it’s not enough whole grains followed by not enough nuts and seeds. I’m proud to say that a lot of my breads and cookies have those things.

I’ve been busy the past month and when there’s not much time to cook, I still cook. And tonight I made my veggie fried rice. It’s my go-to dinner when I want a quick and healthy meal. I always have broccoli and peppers on hand I always keep frozen peas in the freezer.

It’s a light meal with protein from the eggs and a bounty of nutrients from the vegetables. This time I used broccoli, spinach, peppers, and peas. We had my peanut butter cookies for dessert.

If you want to try this quick and easy vegetarian fried rice, click here for the recipe. – Jenny Jones

I finally posted a new photo of myself on this website. I enjoy taking photos of my recipes but not so much of myself but I felt obligated to show my true and current self, un-retouched. The other photo was taken 5 years ago so it was time. I’ll soon be turning 73 and couldn’t put it off much longer. At least in this one I’m still only 72!

I wore my favorite apron and included the smiley spatula. My husband took the photo after I showed him which button to press. ? He always said he would do anything for me so I took him at his word. Thank you, my precious! ❤️ (He doesn’t know it yet but there’s an apple pie in his future ?) Happy cooking, everyone!

This morning I was craving my caramelized apple pancake but I am by myself and the recipe makes two servings. I decided to experiment, cutting all the ingredients in half, using one large granny smith apple and I used my 9-inch cast iron pan. It turned out great! I was afraid it would spread out too much and the edges wouldn’t puff up but look – it’s beautiful!

Here it is just out of the oven before I flipped it over onto the plate.

It wasn’t quite as gooey as the big one but I needed to show that you can make this pancake for one. You know that movie, “Gone in 60 Seconds?” So was my pancake. Click here for the recipe. – Jenny Jones

I really appreciate seeing all of your photos of my recipes, especially when you say where are from. Please send your photo to: YourPhotos@JennyCanCook.com

JEANNIE (from Oregon) MADE MY CHOCOLATE CHIP BANANA BREAD

“Fresh out of the oven, Jenny! God Bless you! ~ Jeannie Peurasaari, Milwaukie, Oregon.”

~ I can almost smell that from here. Thank you for the photo. ~ jenny

JOYCE (from Florida) MADE MY PECAN BALLS

“Enjoy your recipes and now goodbye to the snowballs till next winter. Thanks for sharing your wisdom Jenny! ~ Joyce from Chicago retired in FL.”

~ Great photo, thank you. It’s only 40 weeks until Christmas! ?~ jenny

SUSAN (from Florida) MADE MY BRAN MUFFINS

“Hello Jenny, These are a perfect texture and so tasty. Thank you for this recipe. ~ From Susan in sunny Florida.”

~ What are the odds? I just took the last bite of my own bran muffin! ~ jenny

AGNES MADE MY NO KNEAD BREAD

“Thank you so much for the great recipe.”

~ You are very welcome and thanks for taking time to send your photo. ~ jenny

V.Y. MADE MY LEMON MERINGUE PIE & CABBAGE ROLLS

“Hi baked lemon meringue pie .  Can’t wait to dig in!”

~ Thank you for your photos. Both look perfectly delicious. ~ jenny

Are you getting enough fiber? You will if you make these super high fiber, soft and delicious oatmeal fig bars. I make the crust/topping with oats, whole wheat pastry flour, and vegetable oil (cold pressed avocado oil is my preference). The filling is simply cooked figs with a little added sugar. I have these healthy fig bars for dessert after dinner and after breakfast too. I love them.

The desserts I make the most are always the ones without butter, with whole grains, and with some added health benefits like fruit or chocolate. And these fit the bill.

Figs are loaded with fiber but that’s not all. They also provide a wide range of vitamins and minerals.  If you like fig newtons, these easy homemade bars will taste even better. Doesn’t everything homemade taste better?  Click here for the recipe. – Jenny Jones

I found a better way to make my 100% whole wheat no knead bread. I’m using the same ingredients but I recently found that you don’t always need the resting period for no knead breads while the oven heats up so I tried it with this whole wheat version and it turned out great. And it saves time. I plan to experiment with all my other no knead breads and will report back on each one if they are just as good without the resting time.

I get the best result in my 3 1/2-quart Dutch oven so the bread can not spread too much. Keep in mind that this is a heavier, more dense loaf than the original white flour version but if you want an easy, healthy, high fiber bread recipe, this is it. The only difference between this recipe and the old one is that the old one had a 2-hour resting period before baking. So the total time for this recipe just went from 13 hours to 11 (but you’re sleeping most of this time anyway).

For my new and improved, faster 100% whole wheat no knead bread, click here for the recipe.

Quick & easy pierogi? There is no such thing. But if ever a  recipe was worth the time, it’s homemade pierogi. I only make potato & cheese pierogi because that’s what I grew up on. My dad taught me how to make them and I’m so glad I shared the recipe because I wasn’t sure if anyone would want to put in the effort. It turns out a lot of people do. There are hundreds of comments and over a million people have watched the video.

There are two things to make: the dough and the filling. The mashed potato filling is easy to make but the dough takes more time and it’s important that the filling stays inside the dough when they are boiled. Before boiling, the pierogi must be kept apart on a floured towel because if they touch each other they will likely stick and create an opening in the dough. That would result in them breaking apart when they’re boiled. I line a baking sheet with a dish towel and sprinkle it with flour and place them on the towel, not touching.

I boil mine in a medium saucepan so I only boil 4 or 5 at a time, making sure at first that they don’t touch each other in the water. Pierogi take about 3-4 minutes to cook and when they’re done I remove them to an oiled baking sheet and put the next few in the boiling water. (By the way, “pierogi” is plural – one is called a “pierog” but people often use “pierogies” as the plural).

Once they’re cooked I still keep them mostly separated. There are two ways to enjoy these Polish treasures. One is to eat them right after boiling when they are soft and tender, served with sour cream and bacon bits. I rarely eat bacon but that rule goes out the window when I make homemade pierogi.

The other way is to pan fry them in a little oil or butter until they’re lightly browned and serve them with (big surprise…) sour cream and bacon bits. They are also often served with fried onions. Well I have to go now. We have leftovers. Click here for the recipe. – Jenny Jones

It must be Sunday because I’m making my favorite no knead bread, the one I love having for breakfast. This easy mulitgrain loaf has two kinds of fiber, one from the oats and the other from whole wheat flour. Oats have soluble fiber and whole wheat has insoluble fiber, the perfect combination of whole grains. No knead loaves made with whole grains don’t form the lovely cracks we see in the white versions but they still form a beautifully crunchy crust.

This recipe uses the overnight method with cold water so I put it together last night before bed and baked it this morning. I’ll be saving a couple of slices and freezing the remaining slices that will last me all week, and then next Sunday….. well…. I’ll make it again. Click here for the recipe. – Jenny Jones