The Tiki Lounge is Now Open!

It might be rainy outside but inside it's all coconuts and Mai Tai's! I thought it was only fitting after my "Sunny" post the other day, to officially open my Tiki Lounge and start serving some yummy drinks for the summer! Here is my Summer Fun upside down tree. I thought you would like to see some of my many favorite ornaments that show off my summer spirit!

Can't have a Tropical Tree without a Hula Frog!

And a Hula Flamingo!

The Beautiful Mermaid takes center stage!

She sells sea shells, by the seashore!

Deep Sea Diver!

A told b and b told c, I'll meet you at the top of the coconut tree!

Flamingos like to lounge in a hammock instead of sticking their heads in the sand! Ha, actually that is only a myth. They do not stick their heads in the sand and nor do Ostrich!

Have you ever wondered what Santa did on his time off? Well, it looks like he is brushing up on his wind surfing!

And here is Mrs. Claus soaking up the rays! I sure hope she remembered her SPF!

If only you could see it in person. The pictures really don't do it justice!

My kind of sun bather....one with a book!

Cowabunga dude!

Umbrellas make any drink better, don't ya think?

I flip you flip we all flip for flip flops!

Can't forget the Weber for all your grilling needs!

Now that's were my coconut bra went!

Everyone's getting in on the Mai Tai action!

It can get pretty crazy around here, you might need to pull up a chair!

I found a great recipe I'll be trying soon!

MAI TAI TIKI RUM POPS!

Coconut Colada Layer Ingredients:

• 1 container (6 ounces) Yoplait Original 99 percent Fat Free piña colada or key lime pie yogurt
• 1/4 cup canned coconut milk, well stirred (not cream of coconut)
• 1 teaspoon dark rum

Mango Mai Tai Layer Ingredients:

• 1 fresh mango, peeled, pitted and cubed (about 1 cup)
• 3 tablespoons sugar
• 3/4 cup mango nectar, chilled
• 2 tablespoons dark rum
• 2 tablespoons light rum
• 2 tablespoons fresh lime juice
• 1 tablespoon orange liqueur
• 1 teaspoon amaretto liqueur

1. In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-ounce paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze two to three hours or until frozen.

2. Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.

3. When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about eight hours or until frozen before serving. Store remaining pops covered in freezer.

Makes 6 tiki pops.

Photo and Recipe Courtesy of Betty Crocker

Let me know if anyone makes these yummy treats!

Enjoy the day!