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    Bacon Cheese Jalapeno Quick Bread

    Jan 24, 2019 · 105 Comments

    33567 shares
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    Jump to Recipe Print Recipe

    I’m a big fan of making quick bread’s. Typically they are a simple one-bowl recipe and from sweet to savory, the variety is almost endless! This Bacon Cheese Jalapeno Quick Bread makes a scrumptious sandwich bread, soup dipper, morning toast or snack.

    Bacon Quick Bread

    To be completely honest, I am a wimp when it comes to yeast because I’m both nervous about making yeast bread and lazy. Seeing how I am not much of a planner and I am definitely a fly-by-the-seat-of-my-pants cook I want what I want when I want it and just don’t want to wait for my dough to rise since I probably didn’t plan ahead.

    I stick to quick bread like my “famous” Sweet Irish Soda Bread even the TODAY show featured it, Banana Streusel Bread, Cranberry Lime Soda Bread, and No Yeast Caramel Apple Bread.

    4 Delicious Quick Bread Recipes. Irish Soda Bread, Banana Streusel Bread, Cranberry Lime Soda Bread Apple Caramel Bread

    What Is A Quick Bread?

    Miriam Webster defines a quick bread as any type of bread leavened with leavening agents other than yeast or eggs.

    One of the advantages of a quick bread is their ability to be prepared quickly and reliably, without requiring the time, effort and climate control needed for traditional yeast breads.

    How Do You Make Bacon Cheese Jalapeno Quick Bread?

    Start with cooking your bacon, after that add your ingredients, mixing gently as you do. No mixer necessary.

    Making a quick bread is best done with a spatula by hand so your batter doesn’t become overworked.

    The more you mix it, the more rubbery and dense your quick bread will be. All you want to do as you add in your ingredients is gently stir/fold the mixture until moist and just incorporated which will yield you softer, more tender bread.

    Bacon Cheese Jalapeno Quick Bread Recipe

    What Can You Do With Bacon Cheese Jalapeno Quick Bread?

    After you make this Bacon Cheese Jalapeno Bread you, of course, want to dive right in and enjoy a warm piece with a smattering of good butter because…YUM!. After that, slice on the thicker side and use for things like toast it for breakfast, use for sandwiches or cut into nice thick cubes for dips or enjoy as is.

    And good news, you can also choose to make this recipe as muffins or drop biscuits.

    Can You Freeze Bacon Cheese Jalapeno Quick Bread?

    I have not frozen it myself since it is always gobbled up, however, I can’t see why you can’t freeze it. Just wrap it tightly in foil in slices, place in a freezer bag and take out a slice when you wish to enjoy it.

    Heat a slice in the oven until warmed through or crisped up, depending on how you enjoy it.

    Delicious Easy Bacon Cheese Jalapeno Quick Bread Recipe

    What is YOUR go-to quick bread? Or your grandparent’s go-to bread??

    I’d love to hear it as I am a huge fan of vintage recipes and quick bread recipes.

    Let me know in the comments below. 

    AND if you love bacon as much as I do…BACON!!! Check out my Bacon Jam. It is life altering lol!

    I make it for gift-giving, I spread it on burgers, top green beans with it, put a dollop on my friend eggs, on toast and muffins…even on ice cream and of course I eat it right off the spoon!

    Bacon Jam recipe

    Enjoy it! If you want to see my TikTok 1 minute video for this you can watch it HERE.

    Cheesy Bacon Jalapeno Quick Bread
    Bacon Cheese and Jalapeno Quick Bread
    Print Recipe
    4.89 from 18 votes

    Bacon Cheese & Jalapeno Quick Bread

    This savory Bacon Cheese and Jalapeno Bread <g class=”gr_ gr_66 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”66″ data-gr-id=”66″>is</g> delicious when enjoyed hot from the oven, used for sandwich bread or toasted for breakfast!
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Breakfast, Quick Bread
    Cuisine: American
    Keyword: Apple Quick Bread, bacon bread, cheese bread
    Servings: 8 servings
    Calories: 451kcal
    Author: Colleen Kennedy adapted from Call Me PMC

    Ingredients

    • 12-14 slices of cooked good quality bacon crumbled
    • 3 cups flour
    • 1/4 teaspoon salt
    • 1 TBS baking powder
    • 1 TBS sugar
    • 4 oz cream cheese room temperature
    • 2 cups shredded cheese I use 1 cup Monterey Jack and 1 cup cheddar, I have also done 1/2 Mozzarella and 1/2 cheddar
    • 2 jalapenos diced (remove seeds for less heat)
    • 2 scallions sliced thin optional
    • 1 egg
    • 1 1/2 cups whole milk
    • 1 TBS melted butter

    Instructions

    • Preheat oven to 350 degrees and grease a loaf pan (9×5 or 9×6)
    • Cook your bacon until crisp. Blot grease, cool and crumble. Set aside.
    • Whisk together flour, salt, baking powder, and sugar. Set aside.
    • In your main bowl, mix together cream cheese, shredded cheese(s), jalapenos, scallions if adding and bacon. Mix just until combined.
    • Add flour mixture to the cheese mixture along with the egg, milk and melted butter and mix just until combined.
    • Bake in a greased loaf pan for 45-50 minutes or until a toothpick inserted comes out mostly dry.

    Nutrition

    Serving: 8g | Calories: 451kcal | Carbohydrates: 42g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 640mg | Potassium: 211mg | Fiber: 1g | Sugar: 5g | Vitamin A: 574IU | Vitamin C: 4mg | Calcium: 305mg | Iron: 3mg
    33567 shares
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    appetizers, breakfast, Comfort Food bacon, Bread, cheese, quick bread

    Reader Interactions

    Comments

    1. Diane says

      March 2, 2019 at 12:03 am

      Hi, if your sister has the cake/bread insert that goes into a crockpot she could make this bread. Good luck

      Reply
    2. Jennifer Mahon says

      March 10, 2019 at 2:55 pm

      Can this be made in a muffin tin instead of a bread pan? Or done like a drop dough like a scratch biscuit

      Reply
      • Colleen says

        March 14, 2019 at 1:25 am

        Yes!! Either way will work.

        Reply
        • Brenda says

          April 20, 2020 at 3:23 pm

          5 stars
          What type of flour,all purpose,plain or self-rising

          Reply
          • Colleen says

            April 21, 2020 at 8:44 pm

            Hi Brenda, I use AP. Enjoy!

            Reply
            • Sara says

              April 22, 2020 at 7:26 pm

              Would it make a big difference using self rising?

          • Elizabeth says

            January 20, 2021 at 9:25 am

            If you were to use selfrising, you would need to reduce (omit) baking powder and perhaps some salt

            Reply
    3. Colleen says

      March 14, 2019 at 1:21 am

      Hi Cari, I have no experience with almond flour (kids are allergic to nuts). if you can typically substitute it for AP flour, however…I can’t see why not.

      Reply
    4. Theresa walker says

      May 6, 2019 at 3:58 pm

      Instead of baking powder could yeast be use.

      Reply
    5. Maggie says

      June 24, 2019 at 8:07 pm

      I’m even lazier than you. Do you think this could be made in a bread maker machine?

      Reply
      • Colleen says

        July 9, 2019 at 11:24 pm

        Hi Maggie, I have zero experience with bread machines…Sorry!

        Reply
      • Melva says

        November 12, 2019 at 8:37 pm

        Let us know if u try it and it works

        Reply
    6. Lee Ann Biggs says

      November 14, 2019 at 4:04 am

      Can I use self rising flour and leave out the baking powder

      Reply
    7. Kate says

      November 14, 2019 at 2:21 pm

      Can I substitute canned/jarred jalapeños?

      Reply
      • Colleen says

        November 19, 2019 at 3:32 pm

        YOu could use canned chilies which really would be for color and texture. Blot them dry before adding them to the bowl. Fresh jalapenos may give a little kick, depending on the jalapeno, which is what I like.

        Reply
    8. Lisa says

      November 14, 2019 at 10:17 pm

      When you say flour. Are you using self-rising or plain flour?

      Reply
    9. Sharron White says

      November 15, 2019 at 11:44 am

      What type of flour . It doesn’t say. Here in UK we have plain for pastry and self-raising for sponge cakes .

      Reply
      • Colleen says

        November 19, 2019 at 1:46 pm

        It would be self-rising (said in my best British accent, lol)! Waving hello from across the pond!

        Reply
    10. Cheri says

      November 15, 2019 at 2:33 pm

      Can I use 1% milk instead of whole?

      Reply
      • Colleen says

        November 19, 2019 at 1:46 pm

        I can’t see why not, I just haven’t done it. I might just add an egg yolk (just the yolk) for richness since the milk is a little watered down. Just a thought.

        Reply
    11. Darlene says

      November 17, 2019 at 11:04 pm

      5 stars
      Tried this today for the first time, was a big hit! So simple to make and delicious.

      Reply
      • Colleen says

        November 19, 2019 at 1:40 pm

        Wonderful! So glad to hear it! Thanks for the comment Darlene!

        Reply
    12. Ronda Lambert says

      November 18, 2019 at 3:06 pm

      4 stars
      I really like that printing this recipe will all fit on one page! Now, to give it a try. I rated it only a 4 because I haven’t made it yet, but expecting it to be really yummy and to go over very well with my family.

      Reply
      • Bev says

        February 6, 2022 at 5:50 pm

        Can you use Bisquick

        Reply
        • Colleen says

          February 10, 2022 at 10:09 am

          I can’t see why not. I have never baked with bisquick. if it makes into a loaf, it should work perfectly!

          Reply
    13. Colleen says

      November 19, 2019 at 3:36 pm

      Hi Donna, I just did some research and the answer is yes. From Bob’s Red Mill – The biggest difference between the two flours to remember while baking, is that bread flour has a higher protein content which leads to more stability, form, and rise in the dough allowing it to lift and hold shape, whereas all-purpose flour has a lower protein content resulting in lighter, more crumbly breads.Good luck!

      Reply
    14. Heather says

      November 28, 2019 at 11:37 am

      I have bacon crumbles from Costco, how many cups does your bacon yield by chance or should I just add until my ancestors say “that’s enough my child” haha no seriously though. Hope to hear back from you as this recipe looks amazing!

      Reply
      • Colleen says

        November 30, 2019 at 1:16 pm

        Haha, Heather…I would go with your ancestors!! SO If I measured it, It would probably be about 1 1/4 cups. Hope you enjoy it!

        Reply
        • Shannon says

          May 17, 2020 at 11:12 pm

          Can this bread be cooked in a cast iron skillet?

          Reply
          • Colleen says

            May 18, 2020 at 2:37 pm

            Hi Shannon, Sure, I can’t see why not. That’s how I cook m y Irish Soda Bread (yum!!). With that I do line the pan with a piece of parchment paper, so maybe try that. Good luck!

            Reply
    15. Vera says

      January 3, 2020 at 8:36 pm

      5 stars
      Just made this and so delicious! Hubby and I both agree that this bread would be amazing with country biscuit gravy. Guess what’s for breakfast tomorrow…?

      Reply
      • Colleen says

        January 13, 2020 at 12:31 am

        Happy to hear it Vera! And yum, what a delicious idea!

        Reply
    16. Vera says

      January 3, 2020 at 8:38 pm

      What is the best way to store this bread and how long does it keep for?

      Reply
      • Colleen says

        January 13, 2020 at 12:32 am

        I just cover it with foil, it’s never around long. SO I don’t know. I’d say it would be good for 3-4 days. Warm it in a toaster oven or oven to freshen it up.

        Reply
    17. Rene says

      January 21, 2020 at 6:39 pm

      Can you use almond flour instead?

      Reply
      • Colleen says

        January 23, 2020 at 1:54 am

        Hi Rene, I have no experience with almond flour (both my kids are allergic to almonds). If you do try it and it works out, I’d love to hear about it.

        Reply
    18. Patricia says

      February 1, 2020 at 3:21 pm

      Do you have to put in the hot peppers ?

      Reply
      • Colleen says

        February 19, 2020 at 1:12 am

        Hi Patricia, no…You don’t have to. Or you can add green peppers> It will work out without them.

        Reply
    19. Kim Daley says

      February 21, 2020 at 12:34 pm

      I would like to make this over the weekend…do I use all-purpose flour or self-rising?

      Reply
      • Colleen says

        February 28, 2020 at 9:38 pm

        All-purpose.

        Reply
    20. Lisa Leslie says

      February 29, 2020 at 8:55 pm

      5 stars
      Can you use a glass loaf pan or should it be metal?

      Reply
      • Colleen says

        March 16, 2020 at 3:13 pm

        I have only used metal however I can’t see why glass wouldn’t work just as well.

        Reply
        • Karen Keil says

          April 2, 2020 at 4:12 am

          I used a glass pan today and it was wonderful. My oven bakes a little hot so I did lower the temp to 325.

          Reply
        • Karen Keil says

          April 3, 2020 at 6:44 am

          5 stars
          I used a glass pan today and it was wonderful. My oven bakes a little hot so I did lower the temp to 325. Several people have already asked for the recipe! Absolutely 5-Star rating!

          Reply
          • Colleen says

            April 6, 2020 at 1:10 pm

            Fantastic Karen! So glad to hear it and thanks for the rating!!

            Reply
    21. Melissa says

      March 2, 2020 at 1:51 am

      The recipe should call for self rising flour, not say flour. Not using the correct flour will ruin the recipe.

      Reply
    22. Nancy says

      March 29, 2020 at 5:55 pm

      Would it be okay to substitute a can of beer for the milk?

      Reply
      • Colleen says

        March 31, 2020 at 8:01 pm

        I have not tried that, that would lean a little more beer bread. I MAY work However I just don’t know. If you try it I would love to know if it did work.

        Reply
    23. Sue Ringsdorf says

      April 3, 2020 at 12:31 pm

      5 stars
      My go-to quick bread is my momma’s banana bread, but I’m thinking this Bacon, Cheese, and Jalapeno bread might just rival it. I’m a savory gal, so can’t wait to try it!

      Reply
    24. Laura says

      April 3, 2020 at 5:13 pm

      Do you think this recipe would work for muffins?

      Reply
      • Colleen says

        April 6, 2020 at 1:08 pm

        I have made them as biscuits (so yummy) but not as a traditional muffin however I am sure they would work.

        Reply
    25. Eileen Kelly says

      April 3, 2020 at 6:47 pm

      5 stars
      such an easy bread to prepare. A kick from the jalapeno is so well balanced with the cheese.

      Reply
    26. Anne Lawton says

      April 3, 2020 at 8:24 pm

      5 stars
      What’s not to like about bacon, cheese and jalapenos and bread and you don’t have to use yeast!

      Reply
    27. Carlos at Spoonabilities says

      April 4, 2020 at 12:15 pm

      5 stars
      I believe I seeing you making this quick bread on your stories and I want to make it because it’s easy and no kneading required. Thank you for sharing this recipe.

      Reply
    28. Terri says

      April 5, 2020 at 2:22 pm

      5 stars
      So making this bread – my daughter and I are CRAZY about jalapenos and you can’t find yeast right now anyway!

      Reply
      • Colleen says

        April 6, 2020 at 1:02 pm

        Great! I am a fly by the seat of my pants cook, I never have time or the patience honestly to plan/make things with yeast. One of these days!

        Reply
    29. Caroline says

      April 6, 2020 at 2:38 am

      5 stars
      Oh yum, love all the flavors in this and while I do like making yeast bread too, quick breads are also very handy sometimes.

      Reply
    30. Ariella says

      April 6, 2020 at 2:45 am

      4 stars
      Even though I enjoy baking with yeast…..you had me at not needing a mixer for this recipe.

      Reply
    31. Steph says

      April 14, 2020 at 1:16 pm

      Can I use normal cake flour?

      Reply
      • Colleen says

        April 14, 2020 at 1:19 pm

        Hi Steph, I used AP flour however cake flour should work fine.

        Reply
    32. Kelly says

      April 15, 2020 at 3:50 am

      Do you think I could use buttermilk instead of whole milk? I bought some for banana bread and have plenty left over

      Reply
      • Colleen says

        April 17, 2020 at 12:53 am

        Sure! I love baking with buttermilk, add in a TBS or so of sugar to offset the sourness that buttermilk can bring.

        Reply
    33. Nancy says

      April 16, 2020 at 11:46 pm

      5 stars
      Made it exactly as written. Was absolutely delicious! Definitely will make again.

      Reply
      • Colleen says

        April 17, 2020 at 12:47 am

        Fantastic! Great to hear Nancy!

        Reply
    34. Kara says

      April 17, 2020 at 7:46 pm

      This looks amazing!! Would I be able to substitute gluten free flour for this recipe? I have a gluten allergy. I currently have Bobs Red Mill Gluten Free 1:1 Baking Flour.
      Thanks

      Reply
      • Colleen says

        April 18, 2020 at 4:01 pm

        Hi Kara, I would think so, however, I am not experienced with GF flours. If you are, just follow whatever additions you typically make to a quick bread or biscuits (if any) when you use GF flour. Good luck!

        Reply
    35. Frank says

      April 18, 2020 at 2:14 pm

      Any adjustments for high altitude? Between 5000 and 9500 feet?

      Reply
      • Colleen says

        April 18, 2020 at 3:59 pm

        Hi Frank, I have no experience with high altitude baking. Here is a chart from King Arthur Flour, hope that helps! https://www.kingarthurflour.com/learn/resources/high-altitude-baking

        Reply
    36. Becky says

      April 18, 2020 at 2:58 pm

      I have all ingredients except cream cheese. Being in lockdown, can’t go to store. I want to make this now! Looks so yummy. Is there a substitution

      Reply
      • Colleen says

        April 18, 2020 at 3:57 pm

        Hi Becky, Yogurt or any type of soft cheese should work fine for a substitute. Good luck and stay safe!

        Reply
    37. Alma Mary Smith says

      April 18, 2020 at 4:40 pm

      Love the recipes you have on this site.

      Reply
      • Colleen says

        April 21, 2020 at 8:51 pm

        Oh Alma! Thanks so much!! That made my day!

        Reply
    38. Lala says

      April 18, 2020 at 7:46 pm

      Is the sugar a necessary ingredient or can I use a sugar alternative?

      Reply
      • Colleen says

        April 21, 2020 at 8:50 pm

        It is not necessary, I just think it adds something to it, a little sweetness I look for in quick breads. I also add sugar to my Cheesy Pepperoni Bread.

        Reply
    39. Ruth Ames says

      April 22, 2020 at 1:14 am

      Wondering what the baking time would be if you make muffins instead of in the loaf pan……Also, would you change the baking temperature to 400 degrees?

      Reply
      • Colleen says

        June 25, 2020 at 6:18 pm

        I usually make drop biscuits from this batter as well, baked at both 375 and 400 (depending what was going on in my oven at the time). They come out even better than the bread in my opinion. I have not tried these as muffins, if you do let me know how they turn out. Served with some jalapeno honey butter would be amazing!

        Reply
    40. Lori says

      April 23, 2020 at 7:33 pm

      5 stars
      This bread is amazing! The flavors, tenderness and colors are outstanding. Our new favorite!

      Reply
      • Colleen says

        April 29, 2020 at 5:00 pm

        Oh yay! So happy to hear it! Thanks for the comment and rating!

        Reply
    41. Lara says

      April 24, 2020 at 3:51 am

      5 stars
      Excellent recipe, my first loaf!

      Reply
      • Colleen says

        April 29, 2020 at 4:59 pm

        Awesome!! Thanks Lara!

        Reply
    42. Emily says

      April 25, 2020 at 7:01 pm

      I made it! Yum!
      Should I refrigerate?

      Reply
      • Colleen says

        April 29, 2020 at 4:57 pm

        No need to refrigerate.

        Reply
    43. Sherri Norvill says

      May 24, 2020 at 6:38 pm

      This bread is absolutely divine. My Son ate the whole loaf! I baked it in mini bread pans. I put the recipe in my Christmas file to make for my handmade baskets filled with goodies. Thank you so much

      Reply
      • Colleen says

        May 31, 2020 at 3:02 pm

        Love hearing that Sherri!!! Homemade food baskets are the BEST…Lots of effort & love go into them!

        Reply
    44. Rhonda says

      January 1, 2021 at 7:06 pm

      I love this recipe, I’ve made it a few times!
      The last two times I’ve made it it has stuck to the bottom and I’m hoping you can tell me what to do different next time!

      Reply
      • Colleen says

        January 6, 2021 at 9:10 pm

        Hmmm, well you can always line the pan with parchment papaer and the lift the loaf out. I often do that when baking quick breads since they can be heavy with cheese. Hope it helps!

        Reply
    45. Katie Christensen says

      January 8, 2021 at 7:31 pm

      5 stars
      Absolutely fantastic! I used precooked bacon and serrano chiles and it turned out great. Next time I might add more salt, but it is great how it is too. Thanks for the recipe 🙂

      Reply
      • Colleen says

        January 13, 2021 at 1:54 pm

        Great to hear Katie. Love your twist. I actually JUST adjust the recipe the other day. It used to say 1 tsp of salt, I feel that with the cheese and salted melted butter 1/4 is enough however we all like it differently. (I personally an a salt monster!! Love it!)

        Reply
    46. Casey says

      February 4, 2021 at 11:55 am

      Would this recipe work in a Dutch oven pan??

      Reply
      • Colleen says

        February 5, 2021 at 3:04 pm

        Baked in the oven on a Dutch oven (lid off)? If so, yes that should be fine.

        Reply
    47. Patricia Murphy says

      February 18, 2021 at 12:33 pm

      what size loaf pan do you use?

      Reply
      • Colleen says

        February 19, 2021 at 2:51 pm

        I use a 9×5 pan.

        Reply
    48. Ruth says

      December 17, 2021 at 1:20 pm

      5 stars
      Delicious! I made lots of changes … used Bob’s gluten free flour, less cheese, no bacon or cream cheese but threw in cilantro, chopped kale, garden yellow peppers, finely chopped red jalapeños, 2 eggs. It turned out GREAT!

      Reply
    49. Daryl A Martinez says

      January 10, 2022 at 1:41 pm

      Jalapeno heat is not in the seeds. Quality cooks know that.

      Reply
      • Colleen says

        January 19, 2022 at 7:49 pm

        Guess Gordon Ramsay is wrong too….

        Reply
    50. Jessica De La O says

      January 17, 2022 at 5:00 pm

      Can I use almond flour? Has anyone here used almond flour?

      Reply
      • Colleen says

        January 19, 2022 at 7:47 pm

        Hi Jessica, If you take a look at my TikTok, I did it with a mixture of almond and cocnut flour. Many people also gave their tips for adjusting it. I am no expert when it comes to alternative flours and GF baking. My TT is https://www.tiktok.com/@colleenscooking Good luck!

        Reply
    51. Linda says

      February 13, 2022 at 9:35 am

      How long do you think it would take to bake in a muffin pan?

      Reply
      • Colleen says

        February 16, 2022 at 12:33 pm

        About 20 minutes depending on fill and altitude.

        Reply
    52. Helen says

      March 3, 2022 at 6:58 am

      Can you bake this in a convection oven ?

      Reply
      • Colleen says

        March 10, 2022 at 12:30 pm

        I have a traditional oven still (about to get a new one) so I am sure you can…I just don’t know the difference as of yet.

        Reply
    53. Kris Dobbins says

      March 17, 2022 at 8:41 pm

      Can you use bread flour for this recipe?

      Reply
      • Colleen says

        March 18, 2022 at 5:25 pm

        I have not tried that, however someone just wrote me and said they did half bread flour and half AP flour and it worked just fine.

        Reply
    54. Anne says

      April 15, 2022 at 2:51 pm

      Can you make this in a head of time?

      Reply
      • Colleen says

        April 20, 2022 at 1:06 pm

        Yes, I feel its best hot from the oven however its still delicious reheated or toasted!

        Reply

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