Have you got the cooped up, quarantined blues? Try this quick and easy recipe to brighten your day:

INGREDIENTS:

• 1lb ground sausage
• 1 ten ounce can of Rotel 
• 1 large block (2lbs) of Velveeta cheese (cubed)
• A few ounces of milk

DIRECTIONS

• Combine cheese, milk, and Rotel into slow cooker bowl on medium heat
• Brown ground sausage in skillet 
• Add sausage to slow cooker, thoroughly mix

​Cheese dip is done when mixture stirs smoothly. Pour, drizzle over foods or use as the perfect dip!

​Ingredients

• 2 cups granulated sugar
• 1 cup unsalted butter softened
• 3 large eggs
• 1 tsp vanilla extract
• 2 Tbsp white vinegar
• 1/4 cup unsweetened cocoa powder
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup milk
• blue food coloring

Frosting

• 16 oz cream cheese softened
• 1 cup unsalted butter softened
• 1 tsp vanilla extract
• 5-6 cups powdered sugar

Instructions

• Preheat oven to 350° F and link cupcake pan with paper liners. Spray paper liners with nonstick cooking spray, if desired, so cupcakes don’t stick too much to the liners.
• In the bowl of a stand mixer or using electric beaters, cream together butter and sugar. Beat in eggs, one at a time, then mix in vanilla and vinegar.
• Add cocoa powder, flour, salt, soda, and mix gently (on low) to incorporate. Add milk and stir to combine.
• Add blue food coloring, about 1 tsp to 1 Tbsp to get the desired blue color and stir to distribute color evenly. 
• Divide batter equally between 24 cupcake liners then bake at 350° F for 25-30 minutes until done and toothpick inserted in center comes out clean. 
• Remove from oven and let cool completely before frosting.
• While cupcakes are cooling, beat together cream cheese, butter, vanilla and 4-5 cups powdered sugar. Beat until desired consistency is reach for frosting.
• If frosting is not stiff enough, add powdered sugar, 1/2 cup at a time beating thoroughly between each addition, until desired stiffness is reached.
• Frost cupcakes and enjoy!