Cheese Dip

Today I'm sharing the recipe for my family's cheese dip.  Chili con queso is a standard appetizer at any Tex-Mex restaurant, and this recipe allows you to have that cheesy goodness at home.  It works great as an appetizer, a snack (especially for Super Bowl parties), a side to serve with tamales or tacos, or as a dinner with tortilla chips all by itself (which is what we did last night).

Ingredients:

• 16 oz. Velveeta
• 1 can whole peeled tomatoes
• 2-3 jalapeños
• 1 garlic glove

Chop these cheese into small pieces and melt in a double broiler.  Make sure the water doesn't get too hot and bubble out.

Chop the jalapeños, tomatoes, and garlic (or run the clove through a garlic press) and place all (including the sauce from the tomatoes) in the double broiler with the cheese.

Cook for 20-30 minutes.  The longer you cook the dip, the hotter (spicier) the dip will wind up being.

Serve with tortilla chips, tortillas, or over tacos or tamales and enjoy!

Pink Tiki Cocktail Recipe

I hope everyone's 2018 is off to a good start - ours is off to a frigid one!  I'm not a fan of cold weather (after 3 winters in Boston, I have seen more than enough snow to last me a life time), and I have been dreaming of a tropical vacation lately.  I can't afford one of those, but I can make tropical drinks.  Today I'm sharing the recipe for one of my own tropical creations - the Pink Tiki.

Ingredients:

• 2 oz coconut rum
• 1 oz gin
• 1 1/2 oz grapefruit juice
• 1 oz lime juice
• 1/2 oz orgeat
• 1/4 oz grenadine
• 1 cup crushed ice

Combine the ingredients in a cocktail shaker and shake vigorously.

Pour into a tiki mug (or your glass of choice) and enjoy!