Sin Bread

Breads

Good for a Super bowl party. Before baking, pop it in the microwave for a few minutes to take the chill out of the center.

Ingredients

1 loaf round French or sourdough bread

1 Tbsp bacon fat

1 /4 cup finely minced red onion

2 tsp minced garlic

1 Tbsp Creole seasoning

1 /4 cup diced green bell pepper

1 /4 cup diced red bell peppers

2 Tbsp finely chopped jalapeño peppers

1 /2 pound cream cheese, softened

1 /4 pound shredded sharp cheddar cheese

1 /4 pound shredded white cheddar cheese

1 cup sour cream

1 /4 cup finely chopped green onion

1 tsp Worcestershire Sauce

1 tsp cayenne and garlic sauce

Instructions

Preheat oven to 350.

Using a sharp knife, remove a large slice from the top of the bread loaf

Then cut out the center of the loaf, leaving a bowl with a 2-3” thickness of bread around the edges. Dice the bread removed from the center into 1 1 /2-inchcubes.

Place the bread bowl, the top piece of bread and the cubed bread on a baking sheet, and toast in the oven.

In a sauté pan, heat the bacon fat over low heat. Cook onions, garlic, Creole seasoning and peppers for three minutes. Remove from heat.

Place cream cheese in a mixing bow and beat well until smooth. Stir in all of the remaining ingredients, and the cooked onion mixture.

Fill the bread bowl with the cheese mixture. Place the bread “lid” on the loaf and wrap in foil.

Bake for 1 hour.

Serve with the toasted bread squares.

Recent Recipes

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

RobertStJohn.com