It’s been a busy few months and it feels like I haven’t really been home for a while. I finally had a rare day when I was able to stay at home and just “nest”. I love October’s crisp mornings and sweater warm days. It makes me want to get all domestic and do the things that I don’t do when it’s busy market season.
Today was the perfect day to pull out the slow cooker and put a beautiful pork roast in to cook all day. Pork roast in the slow cooker is such an easy but delicious meal. I generally season my roast with salt and pepper and toss in a handful of fresh herbs from my garden. Rosemary is my go-to herb for pork, but I often grab a sprig or two of thyme and sage to add to the mix. The house fills with the most mouth-watering aroma and makes everything feel just a little cozier.
A friend of mine gave me a bread recipe that I was dying to try and I thought it would be a nice side for our roast. We weren’t disappointed. So good. I could have skipped the roast and just had the bread. And it was almost as easy to make as the roast. This is one recipe that I’ll put into our favorites file. I can see us having it with a nice pot of soup on a rainy winter’s day. Definitely a two thumbs up. The heat of the bread can be dialed up or down by adjusting the amount of jalapeno added.
Hope you like it as much as we do,
- 1 cup bacon cooked and chopped (8-10 pieces)
- 3 cups All-purpose Flour
- 1 Tbs. Baking Powder
- 1 tea. Salt
- 2 Tbs. Granulated Sugar
- 8 oz. Cream Cheese, softened
- 1/4 cup diced jalapeno (I use canned but you can use fresh with seeds removed)
- 2 cups Mild Cheddar Cheese Shredded
- 12 oz. Buttermilk
- 1 Tbs. Oil
- Preheat oven to 350 degrees.
- In a large bowl, combine cream cheese, jalapeno, bacon and cheddar cheese.
- In another bowl, combine flour, baking powder, salt and sugar. Use a whisk to combine.
- Add cream cheese mixture to flour and then add in the oil and buttermilk. Mix with a wooden spoon to just combine, but don't overmix.
- Pour mixture into prepared loaf pan.
- Bake for 50-60 minutes or until a wooden pick inserted into the center of the bread comes out clean.
- Allow loaf to cool on a rack for 5 minutes before removing from the pan. Can be served warm or at room temperature. Even better lightly toasted with a bit of butter the day after.
- Oven temperatures vary so be sure to check for doneness with a wooden pick.