PEPPER JACK CHEESE QUICK BREAD
In 10 minutes, you can have this savory quick bread baking in the oven. The zesty aroma and flavor is unbeatable.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
- Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
- Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.
Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 220 mg
PEPPER POPPERS
These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. -Lisa Byington, Johnson City, New York
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.
Nutrition Facts : Calories 94 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
PEPPER JACK CHEESE QUICK BREAD
This is my family's favorite bread to go with chili, soup or stew. I found this in a Betty Crocker book.
Provided by Beatrice in Benton
Categories Quick Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Grease the bottom of 9x5 inch loaf pan (bottom only) with vegetable shortening or cooking spray; set aside.
- Add flour, cheese, sugar, baking powder, baking soda, and salt to a bowl; stir to mix ingredients.
- Add the remaining ingredients and stir just until the mixture is moistened (batter will be lumpy).
- Transfer batter to prepared pan.
- Bake at 350 degrees for 35-45 minutes or until golden brown and a toothpick comes out clean.
- Cool for 5 minutes in the pan.
- Loosen the bread from the pan by running a knife around the edges.
- Turn bread out onto a wire rack.
- Let cool for 30 minutes before cutting and serving.
Nutrition Facts : Calories 2002, Fat 94.8, SaturatedFat 55.5, Cholesterol 655.4, Sodium 3489.9, Carbohydrate 209.4, Fiber 6.8, Sugar 18, Protein 74.7
PEPPER JACK CHEESE BREAD
Make and share this Pepper Jack Cheese Bread recipe from Food.com.
Provided by carolinafan
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast and sugar in 2 cups warm water; let stand for 5 minutes. Add olive oil and salt.
- With an electric mixer, gradually beat in 3 cups flour, beating until smooth.
- Beat in cheddar cheese and 1 cup Monterey Jack cheese with peppers. Gradually beat in enough remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface and knead dough for 5 minutes, or until smooth and elastic.
- Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85*), free from drafts, for 45 minutes, or until doubled in size.
- Lightly grease 2 (9x5-inch) loaf pans; set aside.
- Divide dough into 2 equal portions. Shape into 10-inch loaves and place in prepared pans.
- Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size.
- Preheat oven to 350*.
- Gently brush each loaf with egg white and sprinkle well with remaining 2 tablespoons Monterey Jack cheese with peppers.
- Bake for 25 minutes, or until golden brown.
- Let cool in pans for 10 minutes. Remove from pans and place on wire racks.
- Let cool for 30 minutes before slicing.
Nutrition Facts : Calories 1685.6, Fat 54.5, SaturatedFat 26.4, Cholesterol 115.8, Sodium 2476.5, Carbohydrate 231.2, Fiber 9.1, Sugar 14.1, Protein 63.2
CHEESY JALAPEñO-BACON PULL-APART BREAD
Assembling this bread is a little messy and it will look very full, but don't be afraid to really stuff between the cuts so all the flavor and melting cheese can soak into the loaf.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
- Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
- Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
- Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
- Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.
PEPPER AND PANCETTA BATTER BREAD
From Canadian Living. Posting for safe keeping Times are approximate NOTE the approximate flour measure. Depending on the flour and weather sometimes more is needed and sometimes less.
Provided by wicked cook 46
Categories Yeast Breads
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
- In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
- Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
- With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
- Blend in egg.
- Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
- Beat in pancetta.
- Cover and let rise until doubled in bulk, 45 to 60 minutes.
- Punch down batter.
- Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
- Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
- Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
- Remove from dish; let cool on rack.
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE
Steps:
- Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
- Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
- Cut corn bread into squares.
PEPPERONI BATTER BREAD
Prep time including chopping, grateing, rising & baking is about 1hr 10min. Prep time for regular dry yeast method is about 2hrs 45min.
Provided by Dee514
Categories Yeast Breads
Time 1h55m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 375° degrees.
- Grease a 1 1/2 quart ovenproof casserole dish (round or oval work best).
- Set aside 1 cup flour.
- Mix together remaining flour and all dry ingredients including pepperoni, cheese and yeast in a large bowl.
- Stir margarine& water into dry mixture.
- Mix in more flour to make a thick batter.
- Cover bowl and let batter rest about 10 minutes.
- Turn batter into greased casserole dish.
- Cover and let rise until doubled (about 30-35 minutes).
- Bake at 375° for 35 minutes or until done (should sound hollow when lightly tapped).
- Remove from pan and cool on rack.
- serve warm or cold.
- If using"regular dry yeast": dissolve yeast in 1 1/4 cups warm (105°-115°) water.
- Beat in sugar, salt, margarine and 2 cups of flour till smooth.
- Mix in pepperoni, cheese and extra flour to make a thick batter.
- Cover, let rise until doubled (about 1 hour).
- Stir down batter and turn into a greased 1 1/2 quart ovenproof casserole.
- Cover, let rise until doubled (about 1 hour).
- Bake at 375° for 35 minutes or until done.
- remove fom pan and cool on rack.
PEPPER CHEESE BREAD
This is absolutely the best pepper cheese bread recipe I have ever found. It came from Betty Crocker years ago when they did their recipe boxes back in the 70's. It is baked in 1 lb. coffee cans. My mom had the lime green recipe box when I was a kid, but lost it. Betty Crocker was kind enough to find me the actual recipe card for this and sent it to me. So enjoy!
Provided by rayna_reagon
Categories Yeast Breads
Time 1h40m
Yield 2 loaves, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Grease two 1-lb. coffee cans.
- In large mixer bowl, dissolve yeast in hot water.
- Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
- Blend 1/2 minute on low speed, scraping bowl constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
- Stir in remaining flour, the cheese and pepper thoroughly.
- Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double).
- Heat oven to 350°F.
- Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
- *If using self-rising flour, omit salt and soda.
Nutrition Facts : Calories 392.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 71.9, Sodium 590.9, Carbohydrate 49.1, Fiber 1.8, Sugar 4.6, Protein 13.2
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
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