THIS IS MY NEW WAY:

This really works! Lining a square pan is never easy but this way is so much better. A few people shared this concept of crumpling up the paper into a ball and then pressing it into the pan. I was a little skeptical but decided to try it and this is now the only way I line a square pan. My old way is below…

When making granola bars or bar cookies, lining the pan with parchment paper is not easy 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 and you won’t have to wash the pan.  To save money, since parchment paper costs more than aluminum foil, here is another way:

Line the pan with foil first. Then cut a strip of parchment paper the same width as your pan, either 8 or 9 inches, and lay it on top of the foil, clipping in place. This way is easier, parchment paper releases food well, and you’ll save money! – Jenny Jones

There’s something addictive about these Christmas sugar cookies because I can’t stop eating them. So this will be my first batch because I’m not sharing. I’ll make more if anybody else wants some – but these are mine. I used a cookie press because it’s faster and I like that the cookies are tiny, no more than 2 inches across. So these are one-bite cookies but I am never able to eat just one.

For anyone using a cookie press, try to get very fine sprinkles because these mini cookies hold fine sprinkles better than some of the bigger cookie decorations, which seem to roll right off. I like mixing my colors and using blue and purple too. My recipe uses only half the butter of most others. These easy Christmas cookies keep really well. They can be refrigerated and stay nice and fresh for at least a week and I have frozen some for months and they are still good.

For me, Christmas sugar cookies are just part of holiday decorating but it’s decorations you can eat.  Click here for the recipe. – Jenny Jones

Christmas is the best time to make sweet breads like my Christmas wreath bread but it doesn’t have to be a wreath. It can also be braided and shaped into a regular loaf. And it doesn’t even have to be for Christmas. With a simple white glaze you can enjoy it any time of year. If you want to toast it, just omit the glaze and you can make fabulous cinnamon-raisin toast.

I have actually made a dual loaf. I cut it in half and only glaze half so the other half can be toasted. So you see this lightly sweet raisin bread is really versatile and it’s made entirely without butter.  Click here for the recipe. – Jenny Jones

How exciting to see that someone in Ireland made my granola or someone in Belgium made my cabbage rolls. My recipes are international! Please send your picture to: YourPhotos@JennyCanCook.com …or… Share it on INSTAGRAM or TWITTER and hashtag it #JennyCanCook

Q.T. MADE MY DARK CHOCOLATE FUDGE BROWNIES
“Hi Jenny. Another day of baking. Thanks again for the recipe.”

LINDA MADE MY MERINGUES
“Dear Jenny, I have been having great success with your recipes and yesterday I tried the meringues which everybody in the household is now raving about. Here’s a picture.  I am Greek and live in Athens, Greece, so, yes, your recipes ARE international 🙂 I wish you a happy and successful 2016.”

Q.T. MADE MY CHOCOLATE CUPCAKES
“Thanks so much for the recipe! :)”

KENNETH MADE MY CARAMEL CORN
“Just made caramel corn thanks to @JennysKitchen’s hecka easy recipe! So yummy. Thanks #JennyJones!”

RICARDO MADE MY CINNAMON RAISIN BREAD
“Dear Jenny, I enjoyed very much your tutorials, I make several of them and they are all delicious, My very best favorite it’s the cinnamon, raising bread and I add toasted Pecans on top with the glacé wow delicious, all of this recipes took me to my childhood!! Best regards from Mexico. Un abrazo!”

NANCY MADE MY CHRUSCIKI
“My mother made fabulous chrusciki but I never learned how to make them myself. Thank you for teaching me! I watched your video and found your directions to be concise and very clear! I even bought a scalloping tool to make the edges even prettier. My Polish mom would be so proud! Dziękuję Ci bardzo!”

BONNIE MADE MY MEATLOAF
“Dearest Jenny, It has been awhile that I have not make any meal myself as I don’t feel so well – I have high cholesterol & high triglycerides; my little doggie 10-1/2 years old chihuahua also have health problem – at the beginning the vet think that she may have either lung or kidney cancer, luckily after all kind of tests found she don’t have cancer instead have high red blood cell & heart leakage problem, now have to take 2 times a day heart medicine & also 2 times a day each time 1 hour  in a special made oxygen box … Not so good but better then cancer.  Lately I made your meatloaf, I think I’ve made some mistake as came out not firm so when I cut it keep falling apart … doesn’t look good when serving anyway taste good. I would like to take this opportunity to wish you and your sweetheart a Merry Christmas and have a Happy & Healthy New Year 2016.M Best wishes, Bonnie from Hong Kong”

*Bonnie, I’m not sure why it crumbled. Next time follow the recipe exactly (maybe watch my video again) and when you shape it make sure there are no air pockets in the loaf before baking. Don’t use meatloaf mix, only lean ground beef. Good luck next time. – Jenny

KIM MADE MY DARK CHOCOLATE FUDGE BROWNIES
“Hello Jenny! I used your  Dark Chocolate Fudge Brownies recipe and here is the result! It’s really yummy and fudgy!  Thank you very much for your shared recipe.”

JAN MADE MY CHRISTMAS PECAN BALLS
“Hi Jenny, attached is a picture of your Christmas pecan cookies. Thank you so much for sharing this recipe. I know my family will love them. They were so easy to make and they have a wonderful nutty and buttery taste.”

NISHIDANEE MADE MY CHOCOLATE CAKE WITHOUT BUTTER
“No eggs no butter cocoa cake. I love. From mauritius”

AMY MARIE MADE MY BEEF STEW
“Jenny I made your beef stew today for dinner! We can’t wait to eat! Thank you for all the healthy amazing recipes!”

CHRISTINE MADE MY CHICKEN POT PIE
“Hi Jenny, I used some left over rotisserie chicken breast to make your chicken pot pie. I was skeptical about the crust but it turned out great. And olive oil is so much healthier than shortening. I was surprised and pleased with how pliable the dough was and how easy it was to roll out. I did use a smaller pie pan so I could have a bottom and top crust without doubling the recipe.  My husband came into the kitchen to see what I was doing and said, “Are you cooking with Jenny again”. Ha Chicken pie is not one of his favorites but he went back for seconds on this one. Thanks for all the great recipes. Christine (Washington State)”

BOSSNIAK1000 MADE MY SIMPLE WHOLE WHEAT BREAD
“My first whole wheat bread by your recipe 😀 :D”

BETTY MADE MY POLISH DOUGHNUTS (Pączki)
“Hi Jenny! My husband, son and I made your Polish Doughnuts today! It was a family affair! 🙂  We had so much fun!!! We filled them with strawberry jam. Mmmmm!!! They were so GOOD!! Next time we will try your custard. Your video was so helpful. Thank you! Here’s a photo I took for you.Love, Betty, Bob and Jason”

CHRISTINE MADE MY NO KNEAD WHEAT BREAD
“Hi Jenny. i just made this Faster no Knead Bread. i just finished making the dough yesterday ,in the evening ,around 8 pm , and we had guests pop over so i took my bowl , and covered it with plastic wrap, and let it rest in the cold oven . well they left very late, and i thought will leave the dough there,, Jenny did say this dough is very forgiving haha,, it forgave me alright it was there over night , till 8 am,, this morning,, where i found it so bubbly, and the bowl was full . but here is the punch line Jenny , i found i didn’t have a Dutch oven pot , so i used a( cuisine essentials  canner)  the smallest there is , it’s similar to those black roasting pans , and whalla i got what you see in the picture , after i found how nice the bread  turned out, i will try the dough again, but will do it in the smallest roasting  pan, they sell ,  again they are black very cheap, and work great. and will try to make a bread shape this time in a oval pan .after all these years, Jenny, gave me the recipe, i was longing for ,,,all these years . i ate this bread growing up , and we only got it from a polish bakery ,   THANK YOU AGAIN,I LOVE THIS BREAD AND ITS SOOO EASY WOW .  will see what other kind of trouble i can get into again.”

CHRISTINE MADE MY SIMPLE WHOLE WHEAT BREAD
“Hi JENNY,,, gosh i just made your Simple Whole Wheat Bread  , and gosh, gosh, gosh, i am a happy girl , they came out just perfect ,and 15 min into the baking, i covered them with my foil, like you said , right after i made this picture i took a bite out of the piece of bread  that i cut ,yummy, yummy, yummy, will never buy this bread again .you are an angel , and i went back to your video to make sure i did it right , you give so many hints you are sooo loved ty ty ty ty . from the polish girl  Kryshia from Canada .small town in Thunder Bay Ontario. i did make the perogies but had no time to make a picture they vanished before i had time to take out my camera lol . sooo tasty .”

HEATHER MADE BAKED BEANS WITH MY BBQ SAUCE
“Super easy BBQ sauce makes awesome baked beans!”

ROSALIE MADE MY PIEROGI
“I made this tonight for my husband and it was so good. Perfect poreige on Polish pottery. I went to Poland 4 times to just bought polish dishes and now i have cabinet display with all polish dishes. Thank you Jenny for recipes.”

EDDIE MADE MY PUMPKIN PIE
“I made your pumpkin pie, now let it cool then put in the refrigerator, can’t wait to eat it.. Thank you Jenny.” 🙂

DESIREE MADE MY SIMPLE WHOLE WHEAT BREAD
“I have to say, that as you explain how to do your recipes I am completely in awe because as a question comes to mind…there you are answering it!  You really are an excellent teacher. Thank you so, so much. My husband loves this bread and it is really, really easy.”

IRIS MADE MY NO KNEAD BREAD
“I’m so happy I found your youtube channel this past weekend and just had to try the no knead bread – I let it rise overnight. Thank you!”

DESARHEA MADE MY NO KNEAD CRUSTY ROLLS
“I basically make these every night now, so good! Thank you for such a simple classic recipe!”

RYAN MADE MY DARK CHOCOLATE FUDGE BROWNIES

BENNY MADE MY FASTER NO KNEAD BREAD
“Made Jenny’s faster no knead bread and it was so simple and so delicious.  Mwwwah”

30SOMETHING COOK MADE MY SIMPLE WHOLE WHEAT BREAD
“You knead to make this! Whole Wheat Sandwich Bread.  Easy to make and so much better that store bought!  Thanks for the recipe.”

My pumpkin pie is ready! There are three things I always do the day before Thanksgiving. One lesson I’ve learned over the years is: Do everything you possibly can in advance. So I already made my pumpkin pie, fresh cranberries, and I’ve made a pot of turkey stock. Here’s how… I roasted some turkey wings for an hour at 375 and then scraped up all the drippings. I put the wings, drippings, water, and the same vegetables and spices I use in my chicken stock into a pot, and cooked it for 2 1/2 hours. I let it cool down and it’s now in the fridge. Tomorrow I’ll skim off the fat use it for my make-ahead gravy and in my stuffing.

This year I’m trying a new way to roast turkey – at 500 degrees! It will be an adventure. I hope it turns out but no matter, it’s good to take occasional risks. But there’s no risk with my amazing pumpkin pie. The crust is made without butter or shortening so if you want to try it, click here for the recipe.

…and Happy Thanksgiving! – Jenny Jones

If someone invites you over for a homemade Thanksgiving dinner (turkey, stuffing, gravy, mashed potatoes, green beans, rolls, cranberries & pumpkin pie) no matter how good or bad the food was, you should lift them up, in their chair, and carry them around the neighborhood like the Rose Parade with everyone following and cheering for the cook. You might even build a float for them made out of plywood and turkey feathers, because cooking Thanksgiving dinner is a huge accomplishment for even the most experienced cook. After the parade, send them to Hawaii for a week. They’ll need it.

After every Thanksgiving turkey dinner I make, I always say, “Next year, we’re going out. I’m not doing this again. It’s too stressful!” But then we go out and the food is awful and I miss my home cooking so I do it again. All this is to explain why I have no turkey dinner recipes to share. But I do have sides and desserts!

I wish I could share a fabulous roast turkey or stuffing recipe but I’ve never made my stuffing the same way twice. I make a bread stuffing and sometimes I add mushrooms, sometimes shredded apple, sometimes walnuts, and sometimes all of the above. And my turkey? Well, I’ve roasted it upside down, right side up, brined it, bagged it, rubbed it, and I still don’t have a recipe I can share.

But I do have these four contributions to Thanksgiving cooks that I hope you enjoy.
For my Fresh Cranberries recipe that cooks in 5 minutes, click here.
For my Easy One-Rise Dinner Rolls recipe, click here.
For my Healthier Easier Pumpkin Pie recipe that uses no butter, click here.
For my Easy Pecan Pie recipe that you can also make without butter, click here.

Happy Thanksgiving! – Jenny Jones

Pecan pie doesn’t have to be complicated. Mine is simple and you don’t need any fancy ingredients. And it’s healthier too, with an olive oil crust. I used to make pie crusts the old way with either shortening or butter and ice water but an oil crust is so much easier. It’s quick and you can just pat it into the pan or I roll it between wax paper and then transfer it into the pan. By the way, the pan is never greased when you’re baking pie.

In this case I use a standard 9-inch pyrex glass pie pan and not a deep dish pan. My pecan pie filling is super simple. Everything goes into one bowl, stir for one minute and boom. Done. It uses less butter than most along with brown sugar, white sugar, and corn syrup but keep in mind that corn syrup IS NOT high fructose corn syrup. They don’t even sell HFCS to the public.

If you’re trying to bake without butter, I also have a completely butter-free pecan pie in my Baking Without Butter category. My two pies are exactly the same recipe except one uses butter in the filling and one uses a trans fat-free spread. For my butter-free filling I used Benecol. I baked both pies today for a blind taste test and I served a small slice of each one on the same plate. Guess what? Nobody could tell the difference! They are both so delicious, filled with lots of toasted pecans and a sweet, gooey filling. I’m definitely making my pecan pie for Thanksgiving this year, and probably Christmas too, and maybe my birthday… then there’s tax day… and well, you get the picture. Enjoy! Click here for the recipe. – Jenny Jones

Click the “Your Photos” link at the top and use the link provided or just click on this link: YourPhotos@JennyCanCook.com  An email window will open and you can attach or drag your photo into the email and send it.

Is it too soon to start some Christmas baking? Not at my house. I just made my Christmas wreath bread because it’s never too soon to start testing all my holiday recipes. This slightly sweet egg bread is filled with golden raisins and topped with a light glaze and sprinkles. I love sweet breads and I thought about adding some nuts but I prefer it with only raisins.

It’s very similar to my original holiday bread, which was a braided loaf, but this one is shaped into a circle to make a wreath. Use as much or as little glaze as you like but the sprinkles are what makes it a Christmas bread. If you use pastel sprinkles, it becomes an Easter bread, or make it with no  sprinkles or glaze and it becomes a fabulous toasting bread. I know it’s early but I’ve been waiting all year to start my Christmas baking.

UPDATE: Please note the correct baking temperature is 350 and not 375 as initially posted.

Click here for the recipe. – Jenny Jones

Thank you for sharing your creations. I’m thrilled every time I see that someone made one of my recipes. Please send your pictures to: Your Photos@jennycancook.com …or share it on INSTAGRAM or TWITTER and hashtag it #JennyCanCook

KEITH MADE MY GRANOLA
“I made your Granola and loved every bite. A thousand times better then anything I’ve bought in the shops. Thank you and love from Ireland xxxxx”

מאורה MADE MY NO KNEAD CRUSTY ROLLS
“Dear Jenny, I could not believe that just 1/4 tsp of yeast would be enough, but decided to stick with your recipe. The result was just awesome. The first picture is after 35 min. And the others are selfexplanatory… Thank you so much!”

CHIN CHIN MADE MY CINNAMON ROLLS
“Hi Ms. Jenny. I made a “cinnamon rolls” for the first time and I followed your recipe. Thank you.. More LOVE from The Philippines…You Rock.”

TOMMY MADE MY POTATO PANCAKES
“Thanks Jenny some potato pancakes. Polish placki kartoflane. My polish grandma born in Poland taught me many things about cooking, she was a senior cook for Fanny Farmer Candies. Wrote cook books for them and retired before the company was sold. I joined the US Marine corps and lost any recipes being in the service. You have brought back so many things from my youth. Thank you.”

…and MY BREAD
“Home made bread your recipes thank you. “

…and MY PAN PIZZA
“Your Pizza recipe in  a lodge skillet several times, perfect every time. I can not tell you how many times I have shared your recipe. Thank you from one Pollock to another. “

SHAKIBA MADE MY CINNAMON ROLLS
“Hi Jenny. I made your cinnamon rolles recipe and it turned out awesome!! I’m 17 and It was the first time that I was baking cinnamon roles but following your directions from your youtube video wasn’t hard at all; and actually I had alot of fun! Thank you for your awesome funny videos and healthy recipes! P.s. I made the doughe only by hand and while kneeding it, I had to add an extra cup of flour in order to reach the right texture! 🙂

CHRISTINE MADE MY PAN PIZZA
“Jenny, I love your YouTube videos and your web site. The recipes are all so good and you are so fun to watch. I love your galley kitchen. If I could have a house built, it would have your kitchen. Unfortunately, I’m 71 so that ain’t gonna happen.  I made the pan pizza tonight. The crust was crisp but tender. My husband loved it. He has trouble eating crispy food but this was easy to eat. It was fantastic. I also made a small one gluten free, following your recipe, but using gluten free flour mix instead of regular flour. It turned out so much better than I hoped for, not like cardboard like most gluten free. As soon as I watched the video of how you made the crust I knew I could make it gluten free because the secret to good gluten free is a loose dough. The attached pictures are of the big one made exactly to your recipe and the small one is gluten free with a piece of left over from the big one to the side in the picture. Can hardly wait to make that pecan pie that came in the mail today. “

SHARON MADE MY FASTER NO KNEAD BREAD
“This is not only the fastest artisan bread to make, but also the best! This is my second loaf in three days time, this was so delicious. …I didn’t get a chance to take a photo of the first one, and almost didn’t get a picture of this loaf. My dutch oven handle was only for temps up to 400º, so I removed the handle, and rolled up a piece of aluminum foil to stick in the hole 🙂 This recipe, thanks to you Jenny, is one I’ll make often!”

ADELE MADE MY PACZKI
“Hi Jenny, I have made your polish donuts twice and they came out awesome. My polish husband was skeptical at first because the original donuts are fried. After I baked it, he was stunned. It was healthier and tasty. Most of all, I get to use his favourite jam from the Polish store – Fruta Plum Butter, Stovit. He reckons that only Polish jams are real jams with real fruits. I plan to make this for the upcoming festivals to share with friends and family. You are awesome, making cooking and baking so simple.”

MARILYN MADE MY NO KNEAD BREAD, CINNAMON ROLLS & LEMON BROWNIES
“I make your no-knead bread almost every day and I have made your cinnamon buns a few times along with the lemon cake.  Just finished making the rib dish and, sure enough, the meat is so tender it falls right off the bone.  I will be making your stew recipe next. I did add a few raisins at  the end to my cinnamon rolls,  just poked them into the openings. Thanks again for the wonderful recipes. I have quite a few family and friends now cooking your recipes out here in Campbell River, British Columbia, Canada. Take care.”

HEALTHIFYMYKITCHEN MADE MY SIMPLE WHOLE WHEAT BREAD
“You knead to make this! Whole wheat sandwich bread – Easy to make and so much better than store bought! Thanks for the recipe.”

ANNA MADE MY SIMPLE WHITE BREAD INTO ROLLS
“Hi Jenny! I made your Simple White Bread recipe today but shaped them into dinner rolls because I was running out of time (for the baking part)… I also put a bit of melted butter on top after taking it out of the oven… my daughters loved it! Thanks so much again! 🙂 “

TANIA’S DAUGHTER MADE MY PIEROGI
“My 14 year old daughter had to cook at school, an international dish for her food tech assessment this year, she followed your recipe and came away with an A grade…thank you!!”