What you’ll find here
Fun Facts About Me
Born In Romania
Born in Romania, Transylvania to be exact and moved here when I was a child.
Meet Han Solo
We have a 3 year old Aussie Doodle and his name is Han Solo!
My Favorite Food
My favorite food is anything Italian, but most of all a good homemade lasagna.
Software Developer
In my life before blogging, my full time gig was as a Software Developer.
My Cookbooks!
Check out my two cookbooks with hundreds of easy restaurant-quality recipes perfect for busy weeknights to feed you and your family.
Reader Favorites
No Knead Bread
The easiest No Knead Bread! You guessed it, no kneading required! 4 simple ingredients, all baked in a Dutch Oven resulting in a bread that is simply perfection! Hands down the best bread you’ll ever eat!
Cinnabon Cinnamon Rolls
These Cinnabons Cinnamon Rolls are a cinnabon copycat recipe and about the closest you’ll get to the real thing. Super easy to make.
Oven Baked Chicken Thighs
This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze – this dish is definitely going to be a top-contender in your weekly recipe planning!
Frequently Asked Questions
What Made You Start Your Blog?
It was actually my husband’s idea. I had a lot of recipes from my mother and mother in law on notebooks that I always lost, and whenever I needed one I could never find it. The blog was actually a means of storing my recipes so I never lose them again. This turned into a hobby, the hobby turned into a passion and the passion turned into this blog that I love. The rest is history!
How Can I Support You?
Just keep doing what you’re doing. Come visit my blog, check out my recipes and have some fun in the kitchen!
I Love Your Recipes! Do You Have A Cookbook?
Thank you! Yes, I have 2 cookbooks! You can find out more information about them and how to order them here.
I Have A Recipe Question. Can You Help?
The best way to get your question answered is to actually comment on the recipe page with your question. I try to answer all the questions myself. You could try emailing me, but sometimes emails go to spam so I might miss your emails and your questions can go unanswered.
How Do I Print A Recipe?
There is a print button at the top of each post and at the top of each recipe card.
Is Blogging Your Full Time Gig?
Yes! I’ve been blogging full time now since 2015 and I love everything about it. It’s super crazy busy at times but I love every minute of it.
I’m A New Blogger…Can You Give Me Some Advice?
My best advice to you is love what you do, and be consistent. It’s not easy and it’s not going to happen overnight, but if you keep working hard at it, it will happen.
Can I Use One Of Your Photos On My Website?
Sure, I don’t mind as long as you credit my blog.
Looking To Collaborate?
We love to partner with brands we love and that are a fit with our readers. If you’d like to work together, please contact us at info@jocooks.com.
Thank you for sharing. I love your recipes and can’t wait to get your book. So happy to find this website while searching what to do with leftover turkey.
This is the cooking site I’ve always wanted. I’m so happy to have found it. I can’t wait to try everything. I have always loved food and cooking but have needed a boost lately. This has reinspired me! Thank you.
I just stumbled upon your site by searching for a recipe for buffalo chicken quesadilla. I cannot wait to dive into this catalog of recipes that DO look scrumptious!
Love your Blog and story I am looking forward to ordering your Cook Book to keep forever.
Thank you, Michelle! 🙂
Jo, I just want to thank you! I stumbled upon your artisan bread recipe probably 3 years ago. It was my first attempt at making “real bread” versus a quick bread. I bake HUNDREDS of those loaves a year and give almost all of it away! I give to our local libraries, police and fire stations, families (I’m a teacher), friends, our dog groomer, the vet clinic, for Christmas and birthday gifts…everyone loves it! I always give you credit and others have tried your recipe but say it’s never as good as when I bake it for them. I have bought 4 Dutch ovens (Cuisenart) and my poor little oven shelf can barely hold 4 at once, but it works! I also advise a cooking and baking club for my high school students. We’ve been running for three years.
Thanks for your comment, Kristen! I’m so glad you’re enjoying the recipe. 🙂
HelloJo, I loved reading your story on how to make the lemon and blueberry bread/cake. Your sense of humor is amazing and makes me want to get that stuff out and bake it! But not today.
May I suggest to Keith, being a widow, most meals that I cook from recipes, I divide into portions have one for my dinner and freeze the rest for days when you don’t feel like cooking ! Sorry about your doggie ……. p.s. I live in South Africa.
Hi Jo, I’m having trouble with the bottom of my pies being soggy? do you have any tips on getting a crispy base ?
Many thanks , E.Mcdonald
Yeah, you can always brush the bottom crust with egg white then bake it for 5 to 10 minutes before adding your filling.
I am marinating the chicken right now (for the Honey Soy Drumsticks) as I type and will try them tomorrow! It looks delicious! I just have a question that you may or may not be able to answer: I have an Induction Stove. Might you be able to recommend a good set of pots and pans for such? I AM not a great cook but I try.
Hi Tim! I have an induction stovetop too so I can recommend some that I use. I love all Le Creuset pots and pans, though they can be expensive, all cast iron skillets will work on induction and I have some AllClad skillets and pots that I love, but be careful because not all are induction friendly, make sure you read the description.
Hi Jo
Recently signed up to receive your emails. I too love yo bake and cook. Will eat almost anything (But bugs) I always say I will try anything once twice if I like it! Super excited to start trying some of your recipes. Especially the pumpkin scones! I have made cherry almond scones for a long time as most of my friends and family love them bit I LOVE pumpkin so can’t wait to try them out!
Hi Jo. I too am from SW Ontario transplanted to Ottawa area, but still a Tigers, Lions and Red Wings fan. I recently was widowed from my wife of 55 years who was a great cook and kept my well fed. I do like your site and signed up for more recipes, I plan on trying your Asian beef bites this week maybe with Thai rice noddles and green beans. Looking forward to a good meal.
One of the issues I have is that most recipes that I make are way too much for one meal and I end up with too much leftovers I expect other single cooks have the same problem, can your recipes be halved and still OK.
Hi Keith! Yes, absolutely! Actually in the recipe card itself, if you hover over the number of servings (assuming you’re on a mobile phone) you can change the number of servings to what you want, so if the recipe says 4 servings, you can slide it to the left to 2 servings let’s say, and the ingredient amounts in the recipe card will automatically change accordingly. Happy to hear you’re enjoying my recipes!
I opted to join this website and do receive the emails and am able to access the saved recipes, however, for some reason I have not been able to find out how to “sign up”, thus, I am leery of losing those wonderful dishes I have saved. Could you please tell this old lady how to sign up officially and establish a password? Would you pleasse give me some help with this?
If you receive the daily emails then you’re signed up. 🙂
Hi Jo. May you please recommend a wok?
This is my favorite one so far because it’s non stick and super easy to clean (affiliate link) https://amzn.to/3A5oAGM
Oh my word….so many things….I’m in shock…nibbles!!!!! lol
Enjoys your recipes and I look forward to trying them.
Newly arrived German immigrants in Texas, who were sausage-makers finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes corn dogs, among other fried food impaled on a stick. (Corn dog history from Wikipedia)
Interesting, thank you very much.
Hi Jo! For Canada day I am planning to make your zucchini parmesan sticks. As I have never had them before (not a common thing to eat in the Netherlands), I have a pressing question: Do you eat them hot or warm or do you let them cool down first?
Either works, though I prefer them on the cooler side. 🙂
i just found you blog because I was looking on line for side dishes to serve with Italian Stuffed Flank Steak which I have m;ade many time using spinach as the pesto. I’m a 80+ foodie who has been in the food business for 60+ years. Had a day cooking with Julia Child in France in the 70″s . i love your blog. I entertain regualry and always like new ideas. Thanks JO
Thank you, Kathy!