It’s another Happy Hour Wednesday and we have some great recipes for you to try! Where are you going to be holding your happy hour this weekend? Whether you’re in Pittsburgh, McMurray, Canonsburg, Bethel Park, Mt. Lebanon, Washington, Upper St. Clair, South Fayette, or Cecil, we know you’ll love trying these recipes!

Beach Blossom Recipe:

Ingredients:

• 2 oz white rum

• 1 ½ oz freshly squeezed lemon juice

• ¾ oz cream of coconut

• ½ oz guava syrup (I used Monin)

• ½ oz pineapple juice

• 2 dashes orange blossom water

Instructions:

1. Combine all ingredients in a cocktail shaker and fill it 3/4 with ice.

2. Shake until chilled, then strain the cocktail into a rocks glass filled with crushed ice.

3. Garnish with pineapple leaves and an edible flower (if desired).

Tater Tot Dip Recipe:

Ingredients:

• 3 cups thawed tater tots

• 1 cup cooked ground beef (or vegetarian crumble)

• 2 tsp Mrs. Dash salt-free seasoning (or any all purpose seasoning)

• 2 cups Colby-jack cheese, separated

• 16 oz sour cream

• 1/4 tsp salt

Instructions:

1. Preheat your oven to 375 degrees. Roughly chop your thawed tater tots.

2. In a large bowl, mix together tater tots, beef (or veggie crumble) 1 cup of cheese, sour cream, Mrs. Dash, and salt.

3. Place into a 9in pie pan and smooth top with a spoon. Top with 1 cup of cheese.

4. Bake for 30 mins or until cheese is golden and bubbly.