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Christmas White Chocolate Trash Snack Mix with pretzels CHRISTMAS WHITE CHOCOLATE TRASH SNACK MIX

#chicken #chickenrecipes #chickenbreastrecipes #dinner #dinnerrecipes #garlic #food #mealprep #30minutemeal #delicious
#recipes #food #chirstmas#food #foodporn #foodie #foodstagram #foodgasm #foodblogger #foodpics #foodphotography #foodlover #foodpic #foodies #foods #foodblog #foodgram #foodart #foodlovers #fooddiary #foodphoto #foodstyling #foodshare #foodlove #foodiegram #foodoftheday #foodforthought #foodandwine #foodisfuel #foodcoma #foodaddict #foodtruck #foodnetwork INGREDIENTS 2cupsUNBLEACHED all-purpose

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sex-ual harassment against such past Beard winners as Mario Batali and John Besh.


  • 20 ounces white chocolate chips 2 bags
  • 1 Large Box Rice Cereal
  • 16 ounce bag of Mini Pretzels
  • 10 ounces M&Ms
  • 2 cups peanuts I prefer salted but unsalted would work too


Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Melt the white chocolate in a microwave safe glass bowl in 30 second increments until full melted.
  2. Add the cereal, pretzels, ¾ of the chocolate candies (reserve some for sprinkling on top so the red and green color stands out) and peanuts to a large trash bag.
  3. Close and shake the bag for a few seconds to mix the ingredients.
  4. Open the bag and add the melted chocolate.
  5. Close the bag again and shake until fully coated, about 30 seconds.
  6. Spread out to dry.


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