Jalapeno Cheese Bread, Weekly Recap & Thanksgiving Recipes

November 18, 2012 By Jennifer @ PB and P Design 6 Comments

Hi Everyone,

This is going to be a busy post! So I’ll try to make it brief and not so wordy. Today I have for a re-make of myJalapenoCheese Bread. I served this bread the other night with my potato soup. It’s better than the first recipe with a few modifications.

In comparison to my original recipe, this bread is more moist and not so dense. It’s loaded with more jalapenos and a little less cheese. For added moister I added plain greek yogurt and for a little added flavor I added some ground garlic. This bread was perfect!!

Jalapeno Cheese Bread is one of my favorite breads of all time! I guess it is because it has peppers in it. This was a hit with my Husband too!! It’s really easy to make and is so perfect with a big bowl of soup. My Husband and I have been known to pick up a loaf from the grocery store and sit in the car and eat it! I know that is so bad, but it’s so good! I’m happy to make a healthy version at home!!

Jalapeno Cheese Bread

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

A moist yogurt based quick bread full of jalapenos and cheese.

Serves: 12 Slices

Ingredients

½ cup all purpose flour
1 cup whole wheat pastry flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. garlic powder
1 cup greek yogurt, plain, non-fat
3 egg whites
¼ cup milk + 1 Tbsp.
½ Cup Light Cheddar Cheese, shredded (I used Three Cheese Blend)
½ cup pickled jalapenos, drained, sliced

Instructions

Preheat oven to 350F
Spray a loaf pan, 9x5x3 or two mini loaf pans with cooking spray.
Stir together flours, baking powder, baking soda, salt and garlic powder in medium bowl; set a side.
In a medium bowl add yogurt, egg whites and milk, stir till combined.
Add flour mixture to yogurt mixture and stir until combined. If the batter seems to thick, add 1 tablespoon of milk at a time. I used 1 tbsp.
Fold in cheese and jalapenos and pour into prepared pan.
Bake for 30 for mini loafs and 40 - 50 minutes for a large loaf or until golden brown and toothpick inserted in center comes out clean.
Cool 5 minutes; remove from pan to wire rack. Cool 30 minutes before slicing.

Notes

Calorie per slice: 87.4, Fat: 1.1, Cholesterol: 2.6, Sodium: 385, Potassium: 51.6, Carbs: 13, Fiber: 1.8, Sugar: .03, Protein: 6.5

Nutrition Information

Serving size:1 Slice

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I have to show you these cookies I made this week for my Husband. These are a basic cookie base full of Cookies and Cream Hershey Chocolate and a few Rolochocolatesthat we had leftover from Halloween. My Husband went crazy with the candy this year and he leaves the Reese’s Peanut Butter Cups and the Cookies and Cream Chocolates. I wasn’t sure what to do with them so I decided to bake them in a cookie. I had a couple and boy are they good! I made my Husband take them to work. I wanted them out of the house. He was happy to do that!!

Just look at the Rolo’s oozing out! You can see why I couldn’t have them around me. Cookies are another one of my trigger foods. I love to bake them, but I can’t stop eating them and that also includes the batter!! Yes Iknowraw eggs are bad, but it’s so good and I’m still alive after all these years of batter eating! Sorry they are not set-up fancy pictures, but Iwasn’tposting the recipe, I just wanted to share them with you. I try to stick to healthier recipes on my blog. But if you ever want a not so healthy recipe, just ask!! I eat healthy, most of the time, but myHusbandand rest of the family don’t! 🙂

Here’s this weeks weekly recap.

Monday: Breakfast Cookies / SRC– These cookies were a hit with readers and a hit with me! They arecompletelyguilt-free. Since I am off this week, I think I’ll make them again! I’d rather reach for these cookies then chips!

Tuesday: Mint Chocolate Chip Pudding Cookies– I guess I did cookies two days in a row. These are my not as healthy cookies, but they are still pretty low in calories! These cookies are replica of Girl Scout Thin Mints! I was shocked on howsimilarthey taste! I know I will be making these again!!

Wednesday: Baked Cinnamon and Pear Oatmeal– This is such a wonderful breakfast! It’s a great change totraditionaloatmeal. It’s full of chopped pears and a tad of sweetness from the brown sugar! I love it! I plan on baking oatmeal again this week! I wonder what kind I should make?

Thursday: Homemade Potato Soup / Giveaway– I love this soup! It’s healthy and creamy with no added cream! I love pureed vegetable soups and this one is a keeper. My Husband and I loved it so much we ate this two days in a row with our jalapeno cheese bread!

Friday –Sauteed Brussels Sprouts and Apples– I love these brussels sprouts! The added sweetness from the apple juice and apples is perfect! I have a ton of sprouts leftover, and I think I am going to make this again! It makes for a wonderful lunch and heats up in the microwave very quickly!

Saturday: Apple, Cranberry, Walnut Stuffing – This is perfect for Thanksgiving and perfect for a smallgroupof two or three. I love it and will be serving this for our Thanksgiving Dinner.

So much for me cutting back on my pictures! lol Here are some of my favorite recipes that I think would be perfect forThanksgiving. Someof the pictures are from last year and I plan to eventually get to remaking them.

Appetizers: