pumpkin bread...

Oh. My. Word.
This pumpkin bread melts in your mouth.
It's deeelish!
You must make and snack on it immediately...
or freeze it for holiday gift giving. I did both today.

Here's what you need...

3 cups sugar
3-1/3 cups flour
2 teaspoons baking soda
1/2 Tablespoon baking powder
1-1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
4 whole eggs
1 can pumpkin (15 oz)
1/2 cup oil
1/2 cup vanilla yogurt... *secret ingredient
1 cup water

*Optional Streusel Topping*
1 stick butter, softened
1 cup brown sugar
1/2 cup chopped pecans

~Combine all dry ingredients in a large mixing bowl.
~Combine all wet ingredients in a medium mixing bowl.
~Pour wet ingredients into the dry and blend well.
~Grease 3 (9x4) loaf pans or 7 to 8 mini loaf pans.
~Divide batter equally into pans.
~Bake at 350 degrees for 40 minutes to 1 hour... Baking time will
depend on what size pan you are using. Be sure to watch closely
for cracking in the top of the bread... that means it's done. But
you'll want to double check with a toothpick or knife.

*Streusel Topping*
~In a medium mixing bowl, combine the softened butter,
brown sugar and pecans with a fork until crumbly.
~Sprinkle over top of bread in the last 5 to 10 minutes of baking.


Be ready... you're gonna want to eat this straight out of the oven.

Enjoy.

homemade croutons...

I needed croutons for dinner the other night.
I sent one of my homeboys into the grocery for milk,
croutons and something else... I can't remember now what it was.
He came out with milk and the something else...
said he couldn't find the croutons.
So, in that instant my mind played out a couple of choices I had.
1. Run back into the store for the croutons.
or
2. Use that old loaf of french bread I had at home instead
of tossing it out. I had been wanting to try making my own
croutons for a while now... and here was my chance.

And I must say, the roof of my mouth will never forgive me
because I couldn't stop eating the suckers... they also make a good
little snack... they were that good.
And... I'm not sure if I'll ever use store-bought croutons again.

Here's all you'll need...

1 loaf of day old bread
olive oil
salt
pepper
garlic salt
shredded or shaved parmesan cheese... optional

Go ahead and preheat your oven to 350 degrees.
Grab your bread and bread knife...

Cut your bread into 1-inch squares/pieces.

Toss into a bowl.

Give a good coating of olive oil... stir...


coat some more... stir.

Sprinkle nicely with Kosher salt.

And fresh ground pepper.

Then, depending on your taste buds, coat well with some garlic salt...
or whatever other spice is your favorite.

Give them a good stir, and pour onto a baking sheet.


And here's the optional part... sprinkle shaved parmesan
cheese all over the little suckers.

Pop into your 350 degree preheated oven for about
20-30 minutes... until golden brown.

Take them out to cool and enjoy.

They keep nicely in a Ziploc at room temperature for about 2 weeks.

crunch, crunch,
rolo

pork chops in a white wine onion cream sauce...

Oh heaven help me. I had dreams about this...
then I woke up, made it, took one bite and passed out.

And yes, I dream about food. Making it and eating it...
and passing out from it's goodness.


After I woke up, again... I did this.
This is the best part about this dish.
Then I passed out... again.

I'm kicking myself for not taking step-by-step photos...
but to be honest, I wasn't sure how this would turn
out, and didn't want to waste time pausing and clicking.
But because it was passing out good, and super easy to make,
I decided to share it with you.

You'll need...

2 to 4 pork chops... I used 3 thick cut boneless.
1 medium to large onion, sliced
4 Tablespoon butter
2 Tablespoon olive oil
Salt... Kosher is best
Fresh ground pepper
1/2 cup chicken stock
1/4 cup white wine
1/4 cup heavy cream

~Start by heating 2 tablespoon's of butter
and 1 tablespoon of olive oil in a heavy skillet.
~Toss in the sliced onions, salt and pepper to taste,
and cook until caramelized.
~Remove from pan and set aside.
~Melt the remaining butter and olive oil.
~Add the pork chops, salt and pepper to taste
~Sear for about 2 to 3 minutes on each side.
~Turn heat down to medium-low.
~Pour in the chicken stock. Let simmer on low a couple of minutes.
~Add the wine and the cream. Stir and continue to simmer,
turning over the chops occasionally for about 5 minutes,
depending on the thickness of the pork chops.
~Add the onions back in.
~Serve immediately with veggies and fresh bread!
~Passing out is optional.


Now, go my friends... make this tonight.
Show the people some love.


'Cause up next, I'm gonna tell you about this guy.

Dreamer of food,
rolo

banana bread...

Next time you have aging bananas and plain or
vanilla yogurt on hand... make this!

Because I promise, you won't regret it!

And if you have unexpected guests arrive just in time for dinner
serve 'em this bread as an appetizer while you feed your
four month old first... they'll love you forever!

*Banana Bread*

2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
1 1/2 cups mashed overripe bananas
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 cup plain or vanilla yogurt

~Preheat oven to 350 degrees.
~Spray a loaf pan with a non-stick spray.
~Combine the flour, baking soda and salt
together in a large mixing bowl.
~In a separate bowl, cream together the
butter and brown sugar.
~Add in the eggs, bananas, vanilla, cinnamon,
nutmeg and yogurt; mix well.
~Add the banana mixture to the flour mixture
just until blended. Do not over mix.
~Pour into pan and bake for 1 hour.

Oh, and next time I make this,
I'm sprinkling brown sugar on top
when it's about half-way done.

Enjoy!
xo
Ralonda