Monday, June 4, 2012

This Weekend's Recipes

Here are the recipes I used for our cook out on Friday! Hope you enjoy!!

Mississippi Sin Dip 

16oz sour cream
8oz cream cheese, softened
2 cup cheddar cheese, shredded
1/2 cup chopped ham
1 green onion, chopped
1/4 tsp hot sauce
1 tsp Worcestershire sauce
French bread loaf

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil. (I used a baking dish, not a bread bowl)

Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.

Ok--I thought this lacked something. It may be because I didn't use the green onion and used 1/2 the fat ingredients, but I think it needed something crunchy. Maybe bacon instead of ham??

I used the left over ham to make these!

Pioneer Woman Sangria
This recipe is for cooking club. I don't know if I can really say that I used much of her recipe, but I guess I followed it somewhat. I wish I had used more fruit but I just went with what I had on hand. Next time I will definitely use all of the suggested fruits!


  • 2 cups pineapple chunks 
  • Granny Smith apples, cored and cut into cubes
  • 2 unpeeled lemons, thinly sliced 
  • 2 unpeeled limes, thinly sliced
  • 1 cup green seedless grapes
  • 1 cup red seedless grapes
  • 1 small unpeeled orange, thinly sliced
  • 1.5 liter red wine, such as cabernet sauvignonmerlot or pinot noir, chilled
  • 1.5 liter dry white wine, such as chardonnaysauvignon blanc or pinot grigio, chilled
  • 1 cup orange or citrus flavored rum
  • 1 cup orange or citrus flavored vodka
  • 1 cup sugar
  • Ice, for serving


Place the fruit in a large vat. Pour in the red wine, white wine, citrus rum and citrus vodka. Next, to add a subtle sweetness, dissolve the sugar in 1 cup water and add it to the mix. Stir well, then cover and refrigerate for several hours, giving the fruit and liquids time to meld. Serve in glasses over ice, and have tongs nearby so guests can help themselves to the fruit.

In N Out Burger Animal sauce
If you have ever been to an In N Out Burger, you probably know that the animal style is the best!!! Sadly we don't have In N Out in Alabama (or the South--except maybe in Dallas) and so I was excited to try to recreate it!



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