Game Day Queso


It is once again that time of year, the air is turning cooler, soon the leaves will begin to change color, hunting season is just days away from kicking off and this weekend is the beginning to one of our greatest past times.  That’s right it’s football season and college football begins this Saturday.  I will be making my annual trip up “the hill” to see my beloved Razorbacks take to the gridiron.  Along with football comes watch parties and tailgating, and cheese dip is an all time classic game day food.  Here is my recipe for a household favorite in the Vick house, Game Day Queso.  This is a quick, easy, and delicious way to enjoy any football game.  So, whip this up this football season and cheer your team on to victory (only if they aren’t playing the Hogs).

1 lb half a 32 oz block of Sharp Cheddar Velveeta chopped
1 can of mild Rotel
1 can of Hormel Chili no beans
7 Tbsp of Tostitos Queso Blanco dip medium or other Monterey jack and jalapeno pepper queso.
Combine all ingredients and melt in microwave or crock pot. Stir and serve with tortilla chips.

Junior Mint Coffee

I made a delicious morning coffee today.  It may not be a new invention but it was for me.  If you like Junior Mint candy and coffee you will love this.  Brew your favorite cup of Joe but nothing fancy or flavored just plain coffee.  Then grab your favorite mug and add four Junior Mints to the bottom.  Pour coffee into your cup and add a spoon of sugar.  Finally, stir and enjoy!

Irish Mussels


  • 2 pounds fresh mussels – cleaned and de-bearded
  • 1 shallot, minced
  • 1 celery stalk – diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced flat-leaf parsley
  • 1-1/2 teaspoons minced thyme
  • 1 bay leaf
  • 1/2 cup Guinness
  • 1/2 cup half-and-half
  • 2 tablespoons butter
  • Lemon wedges
  • French bread

Put a  large pot over medium heat. When the pot is hot, add the mussels and next nine ingredients and cover.  Cook, stirring once or twice, for 6 to 8 minutes, or until the mussels open. Discard any that do not open.  Serve in a bowl with broth spooned over the top.  Squeeze lemon juice over top.  Serve with bread or fries.

My brother Matt’s recipe.

Texas Caviar

2 cans black-eyed peas (Drained)

1 can hominy

1 bell pepper chopped

1 medium onion chopped

1 can black olives chopped

Chopped cilantro

Italian Dressing (10 oz)

2 Avocados chopped

Combine all ingredients and refrigerate over night to allow all flavors to blend.