WSMV Channel 4 Aimee Fortney's Mexican Cheese Vegetable Dip, Mexican Spice Blend & Top Shelf Elf Drink (12/16/11)

Aimee Fortney's Mexican Cheese Vegetable Dip, Mexican Spice Blend & Top Shelf Elf Drink (12/16/11)

For those last minute party needs, or just ideas to take a drink to the "next level" during the holidays, here are two easy, delicious recipes!

AIMEE FORTNEY'S MEXICAN CHEESE VEGETABLE DIP

12 ounce carton of cottage cheese

1 8 ounce package of cream cheese, softened

1 Tablespoon of use your own Mexican spice blend (recipe follows below)

Mix all together. I like to hollow out red and green bell peppers, and serve dip inside of the peppers, along with crackers, tortilla chips and fresh vegetables, like carrots, celery, cherry tomatoes, broccoli or cauliflower.

AIMEE'S MEXICAN SPICE BLEND

(For use in place of a packaged seasoning)

1 Tablespoon chili powder

1 Tablespoon cumin

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 Tablespoon Sazón Completa

1 teaspoon Cajun or Creole seasoning

Mix all together.

**I like to make my own spices whenever possible, because packaged seasonings and flavorings have so much sodium.

AIMEE FORTNEY'S TOP SHELF ELF DRINK

This is such a special drink, I call it my "Top Shelf Elf" drink! If you are anywhere near me in Publix when they begin stocking Egg Nog, you know how very excited I get! You CAN freeze Egg Nog, which makes me very happy!

2 cups vanilla ice cream, softened

1 teaspoon vanilla extract

1½ to 2 cups Egg Nog

cinnamon and nutmeg (to your taste, about ½ teaspoon)

(OR pumpkin pie spice may be used)

1 to 2 shots of Spiced Rum

crushed peppermint candies

Dip martini (or regular) glass in water, then dip into crushed peppermint candies to garnish glass. Blend all ingredients (except peppermint) in blender. The amount of Egg Nog might vary, depending on consistency of milkshake/drink.