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.
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.