Jalapeno Cheese Bread, Weekly Recap & Thanksgiving Recipes

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 my Jalapeno Cheese 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
Nutrition Information
  • Serves: 12 Slices
  • Serving size: 1 Slice
Prep time: 
Cook time: 
Total time: 
A moist yogurt based quick bread full of jalapenos and cheese.
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
  1. Preheat oven to 350F
  2. Spray a loaf pan, 9x5x3 or two mini loaf pans with cooking spray.
  3. Stir together flours, baking powder, baking soda, salt and garlic powder in medium bowl; set a side.
  4. In a medium bowl add yogurt, egg whites and milk, stir till combined.
  5. 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.
  6. Fold in cheese and jalapenos and pour into prepared pan.
  7. 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.
  8. 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

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 Rolo chocolates that 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 I know raw 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 I wasn’t posting 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 my Husband and 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 are completely guilt-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 how similar they 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 to traditional oatmeal.  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 small group of 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 for Thanksgiving.  Some of the pictures are from last year and I plan to eventually get to remaking them.

Appetizers:

Pecan Crisps with Cranberry & Rosemary
Pecan Crisps with Cinnamon and Raisin
Spiced Almonds
Spicy Buffalo Chicken Meatballs
White Chocolate Raspberry Brie Cups
Mini Pumpkin Pies
Breads, Rolls and Croutons:
Apple Raisin Bread 
Cranberry Walnut Rolls
 
Breakfast:
Apple Cider Oatmeal   
Butternut Squash Frittata
Cinnamon Apple Pancakes
Crunchy Stuffed Pumpkin French Toast
Pumpkin Pancakes
Whole Wheat Apple Cinnamon Pancakes
 Apple Cider Donuts
 Mini Pumpkin Donuts 
 
Snacks:
Pumpkin Bars
 Apple Pumpkin Oatmeal Raisin Cookie
Pumpkin Spice Biscotti
Pumpkin Smoothie #2
Dips and Spreads:
Cranberry Apple Butter
Cranberry Cherry Sauce
Maple Pumpkin Butter
Pumpkin Butter
Roasted Vegetable Medley
Sauteed Brussels Sprouts
Sauteed Brussels Sprouts and Apples

Wild Rice with Caramalized Onions & Cherries

Desserts:

Pumpkin Blondies

Blueberry lemon Mini Bundt Cakes
Blueberry Nutmeg Cake
Mini Apple Galettes
Pumpkin Cheesecake 
White Chocolate Raspberry Cheesecake

Apple Frozen Yogurt

Apple Pie Tarts 
Berry Fruit Crumble
Pumpkin Frozen Yogurt

After Dinner Coffee Drinks and Apple Cider:

Pumpkin Spice Frappe (Coffee)

Pumpkin and Cream Frappe 
Pumpkin Mocha Spice Latte
Pumpkin Spice Latte
Skinny Peppermint Mocha Latte
Skinny Vanilla Latte
Spicy Apple Cider

Wow, this is a full post!  I shall let you go!  I think I gave you enough to look at!

Have a great week!!

Toodles,

Jen

P.S.  My craving this week is…Jalapeno Cilantro Hummus! I’m making this for my snack this week!

Comments

  1. I just made the ‘original’ jalapeño cheese bread tonight! It’s a favourite of my partner and I and goes well with anything! If there’s any left (if) after a couple of days I slice it up, put it in a zip lock bag and freeze it. It’s so handy to pull out a slice or two and toast in my sandwich press! Yum! Will have to try this version two very soon!! Thanks for all of your recipes you post, I’ve made a few things (all the way here in Australia) and they have all been delish! Keep it up!!

  2. This bread looks fabulous…a quick bread like this is something I would whip up on a busy worknight with a simple soup. Thanks for sharing, Jen!

  3. this looks amazing. a good place to hide jalapenos and i LOVE cheese

  4. i literally NEVER tire of a new jalapeño cheese bread recipe. i love, love, love all kinds – i do not discriminate :) i’ll be trying yours next!

  5. Chobani Love says:

    Mmmmm that bread looks to die for! Jalapeno + cheese…really, what could be better? Thanks for sharing your wonderful recipe.

    Amy
    @Chobani

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