I’ve had this parsley for over a month! If you’re tired of throwing away wilted parsley, you will love this easy way to store fresh parsley. Just put it in a glass of water and cover it loosely with a plastic produce bag. I use the bag I brought it home in from the store.
Fresh parsley is great to use in cooking but I only use a little at a time. I used to keep it in the vegetable drawer in a plastic bag but I always had to throw it away before I could use it all up. There had to be a better way. So I tried putting it in a glass of water in the fridge and it kept a little longer but after a few days it was drying out.

The solution to drying out had to be plastic so I tried putting a light weight plastic produce bag loosely over the parsley and glass and I could not believe how long it lasted. I put it away on November 23rd. That was five weeks ago! And look at it today…

I’ll be using this parsley until 2015! I’ll let you know when it finally runs its course – probably six or seven weeks. I just had to share!

Merry Christmas to all my cooking friends.

What a beautiful creation! I did not make this gingerbread house but I would like to live there.

I hope all your holiday creations turned out.

There is a “Print” button at the top of the recipe, just to the right of the title. Click the “Print” button and follow the prompts on your computer.

Having problems? If you are using a desktop computer, for some reason, in some browsers (like Google Chrome), the “print menu window” appears to load faster than the actual recipe page you’re trying to print. To address this problem please close the print window and then click the Print button again. I hope this helps. You can also right click on any recipe page and select the “Print” option from the dropdown menu. Another option is to use the “Share” buttons at the upper right of each recipe to share any recipe or to email it to yourself.

This is the only think I deep fry… but I don’t care. Chrusciki are too good not to have at Christmas time and there is no way to make them without frying. And there is no way to eat just one.

These dainty powdered sugar delights, which are also called angel wings, also called bow ties, also called faworki, etc., are absolutely delicious thanks to the delicate flavor of vanilla and fresh citrus peel. As dramatic as they look, they are easier to make than you think.

I learned from my mother who made them every Christmas. She rolled the dough and my sister and I shaped them into knots or bow ties. She made a whole bunch at one time but I find it more manageable to work with a smaller dough and take up less counter space. Besides, if I made more I would just eat more. I’ve never seen anyone eat just one.

So here is my how-to video. I tried to keep it simple so even inexperienced cooks can make these fabulous holiday cookies. The most important thing is to roll the dough super thin so be patient. It takes me two minutes to get it thin enough and I’ve been making them for years.

You roll half the dough at a time and it needs to be at least 12 by 12 inches or 14 by 10 or 16 by 8, etc.. The shape doesn’t matter as long as you have around 140 square inches. You should be able to almost see through the dough.

I hope you try my Polish chrusciki and if you make them, send me a photo for my scrapbook. Click here for the recipe. – Jenny Jones

Guess what? There is no difference between frozen and freshly made pecan balls. I tested them myself and asked two other people to do a blind taste test and no one could tell the difference. This is good news because anything you can make ahead for the holidays is helpful. I’m sure there is more than one way to freeze these delicate Christmas snowball cookies but here is how I did mine:

1. Once they were completely cool and after the second roll in powdered sugar I gently placed them in a freezer bag so they were not touching.
2. I removed as much air as possible from the bag and placed them gently in the freezer.
3. To thaw I let them thaw overnight in the refrigerator and then brought them to room temperature.
4. Then I gently rolled them in powdered sugar again to freshen them up.

So there it is. This is how you can freeze your homemade pecan balls and have extra time for…. making more! To make these super easy Christmas cookies, click here for the recipe.  – Jenny Jones

It’s really fun to see pictures of my recipes made by someone else.  Please send your picture to: YourPhotos@JennyCanCook.com

ANTONIA MADE MY SPAGHETTI WITH CHARD & VEGETABLE PASTA
“prepare estos spagetis para mi familia en el fin de semana quedaron muy satisfechos es una receta muy saludable y facil, muchas gracias senora Jones por compartir sus deliciosas recetas nosotros somos de EL SALVADOR pero nos encanta mucho la comida Americana.”“I’m trying to eat more vegetables so I made your vegetable pasta using my favorite tri-color pasta. It was very good!”

“Hi Jenny, I made your makowiec and easy brownies. They were scrumptious  Best regards, Silvia”

Happy Thanksgiving, Everyone! 🙂

My recipes have gone international! I never expected that my recipes would be seen by people all over the world. I love it! You’re all seeing ME so now… I want to see YOU! I’m looking for pictures of my website visitors, and pictures of any of my recipes you’ve made. Nothing elaborate – just a snapshot will be welcome. The food doesn’t have to be fancy… and neither do you. Maybe I’ll post a picture of me in the kitchen when I’m not shooting a video! 🙂

I’ve had visitors here from over 170 countries. Who knew there even WERE 170 countries?! I can’t believe it! Look at the list…

Canada, United Kingdom, Australia, Singapore, Malaysia, New Zealand, Philippines, Germany, South Africa, South Africa, India, India, Indonesia, United Arab Emirates, Thailand, Brazil, Saudi Arabia, Japan, Ireland, Hong Kong, France, Mexico, Spain, Greece, Sweden, Italy, Pakistan, Israel, Belgium, Norway, Lebanon, Denmark, South Korea, Kuwait, Switzerland, Malta, Austria, Portugal, Trinidad and Tobago, Jordan, Romania, Puerto Rico, Qatar, Turkey, Poland, Taiwan, Egypt, Vietnam, Russia, Costa Rica, Argentina, Kenya, Slovenia, Guam, Bulgaria, Croatia, Cyprus, Hungary, Latvia, Barbados, Brunei, Finland, Bahamas, Jamaica, Bangladesh, Dominican Republic, Morocco, China, Czech Republic, Colombia, Ecuador, Georgia, Sri Lanka, Nigeria, Chile, Ukraine, Iceland, Oman Estonia, Peru, Bermuda, Lithuania, Venezuela, Bolivia, Serbia, Belize, Ethiopia, Uganda, Bahrain, Iran, Luxembourg, Algeria, Cambodia, Palestine, Uruguay, Zambia, Guatemala, Marshall Islands, Macedonia, Slovakia, Aruba, Panama, Tanzania, U.S. Virgin Islands, Botswana, Fiji, Grenada, Iraq, Macau, Mauritius, Namibia, Tunisia, Albania, Gibraltar, Cayman Islands, Mongolia, Nepal, Suriname, St. Vincent & Grenadines, British Virgin Islands, Honduras, Myanmar, Northern Mariana Islands, Maldives, El Salvador, Antigua and Barbuda, Ghana, Saint Lucia, Malawi, Kosovo, Cape Verde, Saint Kitts and Nevis, Kazakhstan, Syria, Zimbabwe, Angola, Mozambique, Papua New Guinea, Caribbean Netherlands, Bhutan, Belarus, Guernsey, Greenland, Guadeloupe, Haiti, Norfolk Island, Nicaragua, Paraguay, Solomon Islands, Senegal, Anguilla, Armenia, American Samoa, Curaçao, Dominica, Faroe Islands, Jersey, Libya, Martinique, Réunion, Rwanda, Seychelles, St. Maarten, Swaziland, Turks and Caicos Islands, Togo, Vanuatu, Yemen.

I’m honored that so many people like my cooking and especially when you send in a photo of one of my recipes that you made. I love seeing those pictures and I know it helps other home cooks see how things will turn out. And I would love to see pictures of you too. Who are you? Where are you from? What did you make? How did it turn out?

Please send your picture to: YourPhotos@JennyCanCook.com

UPDATE: While we build the new scrapbook, some photos will be posted below….

 __________________________________________________

“Hi Jenny, I was so happy to find your videos on YouTube and now your web site. I just  discovered the no knead technique (I am not very techy and not computer literate) and then your faster way to make bread. As you can see, it turned out beautifully! Thank you for sharing your love of cooking and your  sense of humor. You have inspired thousands of people to get into the kitchen and make some good ,healthy food.  The picture of me was taken last year with my beloved Lhasa Apso, Yoda Cassanova. He died in August and I kind have been cooking a lot to get through my sadness. Blessings to you, Terry Flagg”

__________________________________________________

“Hi Jenny, Here is a photo of me – Paula from Brussels, Belgium. Just love your blog and especially the videos. Best wishes and take care. Paula”

__________________________________________________

” Jenny, I’m from central Minnesota.  I love your YouTube videos and your blog.  I made Pierogi thanks to your helpful tips and also golumpki.   I also cook outdoors in most any kind of weather.” ~ Tom Schutta

 Tom Schutta made my pierogi.

I love it! I love it! I love it! I’m having so much fun with my no knead breads. I started with the plain one, then I made my 100% whole wheat version. Not long after I did it with kalamata olives and now this! The idea came to me during our trip to Vancouver. We had a fabulous brunch at the hotel and they had a whole wheat fruit & nut loaf that looked so good. Did I mention that I’m a bread person? So I tried a slice and it was fabulous. A few minutes later I went back for more and it was gone! All that was left was the tiny heels… but I took them anyway. Everybody loved this bread. I wondered right away if I could make it at home and would it work with my no knead recipe?

The answer is yes. I made it a few times and had to take a break because I kept eating it – I could not stop myself. Fruit and nut bread is such a great combo, especially for breakfast. So here are some things to know:

• The oven is very hot and sugar burns easily. The first time I made it, the crust was almost burned so I had a better result with a slightly reduced temperature. I still preheat the Dutch oven to the usual 450 degrees F to get the initial blast of heat but as soon as the bread goes in, I reduce the temperature to 400.
• If your Dutch oven will fit, raise your oven rack up one notch to lift the bottom of the pot farther away from the heat. But put it back to the center for the last 10 minutes when the lid is off.
• You can also start the dough the night before but using cold water and let the covered mixture stand on the counter top (not in a warm spot) overnight from 8 to 24 hours, and then shape it in the morning and continue.

I  make mine with half and half whole wheat and bread flour. I do recommend bread flour but you can use all purpose flour with the whole wheat. This half and half flour mixture ensures a soft loaf but a healthier one with the added fiber. I tried using all whole wheat flour with this sweet loaf but it didn’t work for me. It’s so simple, you just dump everything into a bowl, the flours, walnuts, raisins, sugar, salt, and yeast, and add water.

If you’re a bread person like me, you will love this delicious fruit & nut bread. But you may have to challenge yourself to not eat it all in one day. Click here for the recipe. – Jenny Jones

You’re about to be surprised at how easy it is to make homemade pumpkin pie from scratch…. a really good pumpkin pie, too. Did I mention that mine is healthier since it has no butter or cream anywhere and the crust is made with olive oil? And it’s delicious!

The filling is so simple with only four ingredients plus the spices. I use canned pumpkin and canned milk. Where other recipes use cream or condensed milk, I use 2% reduced fat condensed milk. And if you’re considering using fresh pumpkin you should know that canned pumpkin has more vitamin A than fresh and all you have to do is open a can. I’m all about using fresh ingredients but not with pumpkin. Have you ever tried to cut one up for cooking? If you accomplish that, you can skip the gym that day.

I’ve struggled for years with pie crusts, trying to avoid shortening but butter was the only replacement and I didn’t want all that saturated fat. Then I discovered oil pie crusts. They are so easy, so quick, and hard to mess up. This is a healthier pie crust because I use heart-healthy extra light olive oil and it could not be an easier. It’s the same crust I use in my apple pie, chicken pot pie, and apple pie bars. It’s the only crust I ever use.

When a pumpkin pie comes out of the oven, the smell of those wonderful spices is intoxicating. I use cinnamon, ginger, nutmeg, and cloves but I prefer Saigon cinnamon over the more common Ceylon cinnamon. The difference in flavor is huge so if you can find Saigon cinnamon (my brand is Spice Islands), it is a more fragrant and potent cinnamon.

Don’t be intimidated by homemade pie. Try my easy recipe for a healthier, easier pumpkin pie. Click here for the recipe. – Jenny Jones