Monthly Archives: January 2016

Jalapeno Cheetos Chex Mix ~ Just In Time For The Super Bowl!


chex mix

4 cups Rice Chex

2 cups Cheetos

2 cups Jalapeno Cheetos (for a spicier mix use 4 cups of Jalapeno Cheetos and omit the regular flavor Cheetos)

12 ounce can cashews halves and pieces

4.5 ounces potato sticks

1/2 cup butter (1 stick)

1 ounce package Hidden Valley Ranch dip mix

1 teaspoon red chili flakes

Melt butter, add Hidden Valley Ranch dip mix and red chili flakes, stir to combine and set aside.

Place Rice Chex, Cheetos, Jalapeno Cheetos, cashews and potato sticks in a slow cooker. Stir to combine.  Pour melted butter mixture over the Rice Chex mixture. Stir well to combine. Cook over low heat for one and one-half hours. Allow to cool before serving.

Cheetos Chex Mix

champagne

One of my fabulous bubbly friends with exquisite taste gave us a bottle of Besserat de Bellefon Cuvee des Moines Brut for New Year’s Eve which we readily enjoyed in 2016!

Tasting notes from Brix 26: The Besserat de Bellefon Cuvee des Moines Brut is considered among champagne connoisseurs to be the finest grade champagne.  Brilliant straw colour with copper highlights. Fine, persistent froth forming a noticeable ring. The nose is dominated by woodland flowers, apples, pears and above all, candied fruit. Rich and varied aromas, full of delicacy and subtlety. As wine opens up, pronounced hazelnut notes are evident. On the palate the wine is full-bodied, delicately sweet and well rounded, in full harmony with the complex aromas. Definite fresh fruit notes. The wine develops on a very silky structure. A fresh and assertive finish, boding well for this exquisite wine.

http://besseratdebellefon.com/en/adult

Guinness Black Lager Corned Beef Hash

Yummy breakfast on a snowy winter day…Corned Beef Hash made with Guinness Black Lager…happily reminiscing about sitting in my favorite pub with my favorite guy enjoying our hearty breakfast!

corned beef hash

Makes 6 hearty servings

Place raw corned beef brisket (approximately 2 pounds) in a slow cooker. Cover with Guinness Black Lager (2 – 3 bottles) and sprinkle with spice packet that is included in the corned beef package. Cook on high for 4 hours or until corned beef can be cut easily with a knife.  Turn off heat and allow to cool. Cut corned beef into small cubes (cut off any fat) and set aside.

1 small onion, diced

24  fingerling potatoes sliced into thin slices

4 ounces butter (+ more butter if needed)

freshly ground black pepper

12 eggs

Rye, whole wheat or French bread toast

Melt butter in a large skillet. Add onion and sauté until onions are transparent and starting to brown. Add fingerling potatoes and spread evenly across the bottom of the skillet. Allow to cook over medium heat until potatoes are soft and lightly browned. Add more butter if needed to keep the potatoes from sticking to skillet.  Sprinkle potatoes with freshly ground black pepper.  Keep potato onion mixture warm while preparing eggs.

Prepare over-easy/medium or poached eggs to serve with corned beef hash and serve with your favorite type of toast.

 Toast

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