I love you guys. I asked for help yesterday to make a decision, and you jumped in to give your opinions. I can’t begin to tell you what that means to me. Thank you! By the way, the winner of the one-way trip to Japan can be found on yesterday’s post. It was very close for a while there!
Now, on to today’s recipe. I discovered Frank’s Red Hot Sauce about a year ago. Why had I never tried this stuff before? I am seriously hooked. (I also just had my first taste of Sriracha a few days ago – don’t even get me started.) Frank’s is good on everything, so I decided to give it a go as the star of this Chex mix. Of course, then I learned Chex already had a version, but mine differs in a few areas.
Do you like my non-committal colors? A little Seahawks, a little Broncos? That’s me – Go Team!
Buffalo Chex Mix
9 cups Rice Chex cereal (one 12.8 ounce box)
2 cups Bugles
2 cups pretzels
1 cup cashews
1/2 cup butter
3 tablespoons Frank’s Red Hot Sauce
1 packet ranch dressing mix
1 teaspoon celery seed
1/2 cup grated parmesan cheese
Preheat oven to 250 degrees. In a large bowl, combine the cereal, Bugles, pretzels and cashews. Of course, you can use combine different flavors of Chex if you’d prefer, I just like using up one whole box.
Melt the butter in the microwave. Add the hot sauce, ranch and celery seed. Mix well with a whisk. This is very mild on the hotness, so feel free to add more sauce if you’d like.
Pour over the cereal mixture and stir until the pieces are evenly coated. Sprinkle the parmesan over the top and gently stir.
Spread on two large cookie sheets.
Bake for 1 hour, stirring every 15 minutes. Cool.
If I wasn’t on what I’m affectionately calling The Mother of the Bride Diet, I’d spend Sunday with a big bowl of this waiting to find out what the Budweiser Clydesdales and that E-Trade baby have been up to. Oh, I mean who wins the game. Yeah, that.