I am really excited about Kirsten's new recipe blog, Fabulously Delicious! I have book-marked quite a few recipes to try for dinner, but this one was calling my name last night...especially with our party coming up on Sunday. I made one gluten-free batch, replacing the pretzel sticks with Bugles, and one that followed the recipe exactly. Yum, yum, yummy!!!Ingredients:
1/2 cup butter (I used 6 T)
2 Tbsp. Worcestershire sauce
2 tsp. seasoned salt
1 tsp. garlic powder
2 cups rice Chex
2 cups wheat Chex (I used corn to keep it gluten-free)
4 oz. shoestring potatoes
2 cups pretzel sticks (did a batch with bugles)
1 cup salted nuts (used peanuts)
Directions:
1. In a large skillet, melt the butter. Mix in Worcestershire sauce, seasoned salt and garlic powder. Add remaining ingredients and stir to combine.
2. Pour into a 9x13 baking dish. Bake at 250 degrees for 30 minutes, stirring occasionally (I stirred every 10 minutes).
I'm always on the lookout for new Chex Mix recipes and this one looks great. LOVE the addition of the shoestring potatoes.
ReplyDeleteOohh I LOVE the addition of the bugles! I usually pick around the pretzel sticks anyway, I'm going to try it that way next time :)
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