Southwest Surprise Bread Recipes

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SOUTHWEST SURPRISE BREAD

Fat-free refried beans are the surprise ingredient in these soft, high-rising loaves with just a hint of heat. "Beans increase the protein content of the bread and are so good! We serve this instead of garlic bread with Mexican dishes." Sandra Lee Herr - Stevens, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 7



Southwest Surprise Bread image

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the beans, sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat 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 in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 104 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 219mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

2 packages (1/4 ounce each) active dry yeast
2 cups warm 2% milk (110° to 115°)
1 can (16 ounces) spicy fat-free refried beans
2 tablespoons sugar
2 tablespoons butter, melted
2 teaspoons salt
5 to 6 cups all-purpose flour

SOUTHWEST SURPRISE BREAD

From Taste of Home's Healthy Cooking Magazine. This is different from any other bread recipe I've ever had! The surprise? Fat Free refried beans! "Fat free refried beans are the surprise ingredient to these soft, high rising loaves with just a hint of heat."

Provided by Shelby Jo

Categories     Yeast Breads

Time 2h40m

Yield 2 loaves

Number Of Ingredients 7



Southwest Surprise Bread image

Steps:

  • In a large mixing bowl, dissolve yeast in warm milk. Add the beans, sugar, butter, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat 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 in half. Shape into loaves. Place in two 9 x 5 x 3 inch loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 1433.1, Fat 19.9, SaturatedFat 10.9, Cholesterol 50, Sodium 1388.8, Carbohydrate 265.7, Fiber 10.3, Sugar 25.8, Protein 43.3

2 (1/4 ounce) packages active dry yeast
2 cups warm 2% low-fat milk
1 (16 ounce) can spicy fat-free refried beans
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon salt
5 -6 cups all-purpose flour

SOUTHWESTERN CORNBREAD

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 12 muffins

Number Of Ingredients 12



Southwestern Cornbread image

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
  • In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
  • Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

HG'S SOUTHWESTERN SURPRISE - WW POINTS = 3

I recently purchased the new Hungry Girl Cookbook and this is one of the first recipes that I am going to try. Here is what the book says: "Not to sound like a cheesy commercial, but this soup is so thick, it "eats like a meal." It's almost too easy to prepare a super-sized batch, and it tastes even better the next day! (HG Tip: Freeze leftovers in individual servings for microwavable, super-filling, guilt-free snacks)." UPDATE NOTE 9/7/2008: I made this recipe today for dinner but I made just a couple changes: 1) I used 16 ounces Perdue Ground Chicken (hubby wanted more meat!) and 2) I cooked it all in my crockpot on Low for about 8 hours. Hubby and I had it for dinner and it was awesome! I posted a picture also. The change to the ground chicken changed the points value to 4 points per generous 1 cup serving. I hope you all enjoy as much as we did!

Provided by senseicheryl

Categories     Corn

Time 30m

Yield 12 generous cups, 12 serving(s)

Number Of Ingredients 11



Hg's Southwestern Surprise - Ww Points = 3 image

Steps:

  • Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
  • Reduce heat to low and let simmer for 15 minutes.
  • Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

4 ounces extra lean ground beef, cooked, drained
1 (16 ounce) package corn kernels, frozen, sweet corn
2 (15 ounce) cans pinto beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
3 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 1/4 ounce) envelope ranch dressing mix
1/4 cup onion, minced
salt, to taste
black pepper, to taste

SOUTHWEST RANCH BURGERS

Give your barbecue a little Tex-Mex flavor with Southwest Ranch Burgers. Colby Jack cheese, crispy bacon, chunky salsa and classic ranch dressing make Southwest Ranch Burgers unforgettable.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 6



Southwest Ranch Burgers image

Steps:

  • Shape meat into 4 (1/2-inch-thick) patties.
  • Cook in skillet on medium heat 5 min. on each side or until done (160°F). Top with cheese; cook 1 min. or until melted.
  • Fill rolls with cheeseburgers; top with bacon, dressing and salsa.

Nutrition Facts : Calories 540, Fat 29 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1040 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 2 g, Protein 34 g

1 lb. lean ground beef
4 KRAFT Big Slice Colby Jack Cheese Slices
4 kaiser rolls, split, toasted
8 slices OSCAR MAYER Bacon, cooked
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup TACO BELL® Thick & Chunky Salsa

SOUTHWEST GRILLED CHEESE

Chow down on the Southwest Grilled Cheese. What gives our grilled cheese its Southwest style? Black bean salsa. Fresh cilantro. And melted habanero cheese.

Provided by My Food and Family

Categories     Bread

Time 10m

Yield Makes 1 serving.

Number Of Ingredients 6



Southwest Grilled Cheese image

Steps:

  • Heat panini grill.
  • Fill bread slices with salsa, turkey, cilantro and cheese.
  • Brush outside of sandwich with oil.
  • Grill 2 to 3 min. or until golden brown.

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 930 mg, Carbohydrate 41 g, Fiber 0.5093 g, Sugar 1 g, Protein 15 g

2 slices sourdough bread
2 Tbsp. black bean salsa
3 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast
1 tsp. fresh cilantro
1 KRAFT Big Slice Hot Habanero Cheese Slice
1 Tbsp. olive oil

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