Bored Games

In order to beat the cabin fever that has set in with our determination to not contribute to the brick-and-mortar retail madness, we had some like-minded couples over for a night of Cranium competition. We were the oldyweds of the group. Stephanie and Matthew have been married for one month and Ben and Melissa are getting married right after Christmas. We had a fun, lively night which resulted in David and I keeping our title as reigning Cranium Champs.

One thing that contributed to the night's success was a ramped up version of good old Rotel Velveeta dip. "How can you improve on perfection?" you might be thinking. Just trust me on this one! I modified a recipe I found online, and it got rave reviews from all.

Better than Just O-Queso (read it aloud!)

one very small onion, finely chopped
1 lb. spicy bulk breakfast sausage (we used Jimmy Dean's Hot version
1 large box Velveeta, cut into chunks
1 can hot Rotel tomatoes
1 can regular Rotel tomatoes
1 can cream of chicken soup


Brown the onion and sausage. Drain. Mix all ingredients together in a slow cooker, bowl for microwave, pan for stove...however you typically cook your Velveeta dip. Heat until melted, stirring often.

The soup keeps a film from forming on top of the dip as it cools and also gives a nice, creamy consistency.