Fiesta Bread Food

CONFETTI FIESTA BRAIDS

Steps:

• In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Divide half of dough into two portions so that one portion is twice the size of the other; shape larger portion into three 16-in. ropes. Place on a greased baking sheet and braid; pinch ends to seal and tuck under., Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under. Brush bottom of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough., Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers.

FIESTA BREAKFAST BAKE

Steps:

• Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

FIESTA BREAD

Steps:

• In a large bowl, combine the biscuit mix, milk and seasoning mix. Pat into a greased 8-in. square baking dish; drizzle with butter. , Bake at 425° for 15-17 minutes or until a toothpick inserted in the center comes out clean.

FIESTA CORNBREAD

Steps:

• Heat oven to 400 degrees.
• Combine dry ingredients in a large bowl; mix well.
• Add remaining ingredients, stirring only until dry ingredients are moistened.
• Pour into a greased 13x9-inch baking pan.
• Bake for 40 to 45 minutes.

FIESTA PITA

Steps:

• Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.

FIESTA BREAD

Steps:

• In a bowl , combine the biscuit mix, milk and seasoning mix; mix well.
• Pat into a greased 8x8 inch square pan; drizzle with butter.
• Bake at 425 degrees for 15-17 min or until a toothpick inserted into the center comes out clean.
• Variation: use chili seasoning mix, or Italian or Ranch salad dressing mix.

FIESTA CORN BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

FIESTA APPETIZERS

Steps:

• In a large skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, Worcestershire sauce and seasonings. , Spread rye bread slices with 1 heaping tablespoon of mixture; place on baking sheets. Broil 4-6 in. from heat for 3 minutes or until bubbly. May be frozen and broiled without thawing. If desired, sprinkle with parsley before serving.