Shaking It Up

Encouraging others to live a flavorful life one blog post at a time

BlogHer Food '14 Inspired Recipes

Published on 2014-05-15  |  Posted in Blog featured posts, Fun Snack Ideas, Movie/Family Night, Party Snack Ideas

  • BlogHer Food '14 Inspired Recipes

On May 16, BlogHer Food will kick off its sixth annual conference in Miami, Florida. This year, Kernel Season’s is proud to announce that The Kernel will be represented in full force thanks to our BlogHer Food Kernel Season’s brand ambassadors. Jasmin Fine of, Cassie Laemmli of and Megan Keno of will be traveling to sunny Florida, courtesy of Kernel Season’s, for a fun-filled weekend of learning, eating, networking, blogging, sharing and eating (did I say that already?) at BlogHer Food ’14.


In preparation for their trip, the Kernel Season’s brand ambassadors have created three tasty recipes using some of their favorite Kernel Season’s popcorn seasoning flavors. Check them out below and be sure to share with your friends and family. They will thank you for it!


Kettle Corn Krispie Treats

Courtesy: Megan Keno, Wanna Be A Country Cleaver


Yield: 12 bars

Total Time: 15 minutes


Ingredients:Kettle Corn Popcorn Treats. Easy to make and fun to eat.

1/4 cup unpopped Kernel Season’s Popping Corn

1 tsp Kernel Season’s Popping Oil

1/4 cup Kernel Season’s Kettle Corn Seasoning, divided

4 Tbsp Butter, melted

3 cups Mini Marshmallows

1/4 cup Toasted Coconut, optional



Pop popcorn in an air popper with oil. If you don't have an air popper, heat the oil in a large lidded saucepan, and add in popping corn. Swirl the pan constantly over medium high heat until the corn begins to pop. Remove from the heat immediately and remove lid and allow to cool slightly.

Wipe out the saucepan - and melt butter. Add in marshmallows and melt until gooey. Sprinkle in 2 tablespoons of the seasoning. Pour in popped corn and mix to coat the popcorn completely. Pour into a lightly sprayed 9x9 inch baking dish and sprinkling with remaining Kernel Season’s Kettle Corn blend. Sprinkle and press in toasted coconut if desired. Let cool, slice and serve.

A new take on krispie treats. Kernel Season's Kettle Corn Popcorn Marshmallow Treats  

Loaded Tots with Homemade Nacho Cheddar Sauce

Courtesy: Cassie Laemmle, Bake Your Day


Yield: 6 servings

Total Time: 30 minutes


Ingredients:Loaded Tater Tots, the new way to each nachos!

For the tater tots:

19 ounce bag frozen tots

4 green onions, sliced

1/2 pint grape tomatoes, quartered

1/2 cup red onion, coarsely chopped

2 jalapenos, sliced

3 slices (about 1/4 cup) crispy bacon, finely chopped

1/2 cup fresh chopped cilantro


For the cheese sauce:

1 Tbs. butter

1 Tbs. flour

1/2 cup milk

4 ounces sharp cheddar cheese, shredded

2 tsp. Kernel Season’s Nacho Cheddar Seasoning

1/4 tsp. black pepper



Preheat the oven to 425 degrees. Spread the frozen tots in an even layer on a rimmed baking sheet. Bake for 24-25 minutes or until crisp and golden brown. When the tots have about 10 minutes of baking time left, prepare the cheese sauce. Melt the butter in a medium sauce pot. Add the flour and whisk until combined. Whisk constantly for about 1 minute until the mixture is nutty and beginning to turn brown. Whisk constantly while adding the milk and continue to whisk until the mixture thickens. Stir in the cheese and then the Kernel Season’s Nacho Cheddar seasoning & pepper. Stir well until combined and smooth. Transfer the cooked tots to a serving plate or pan. Pile them high and top with the nacho cheese sauce. Top with the additional toppings and serve immediately.

Sprinkle on some Nacho Cheddar and your favorite nacho toppings to make Loaded Tater Tots 

Cool Ranch Doritos Locos Tacos Recipe Hack

Courtesy: Jasmin Fine, 1 Fine Cookie

Ingredients:Make your own Cool Ranch taco shells at home with this tasty recipe

1/2 cup Kernel Season’s Ranch Seasoning

2 teaspoon buttermilk powder (cultured buttermilk, found in grocery store baking aisle)

2 teaspoons sun dried tomato powder 

1 tsp tomato powder

1/2 tsp onion powder

1 cup of masa harina de maiz 

2/3 cup of hot water

1 lb ground beef

Chopped tomatoes

Shredded cheddar cheese

Shredded lettuce

Sour cream

Taco seasoning



Begin by mixing your dry seasonings together. Feel free to start with a smaller amount and mix to taste. Boil water and measure out 2/3 cup to mix with 1 cup of masa harina de maiz. Mix together, then knead for a few minutes. Add enough of the flour until the dough is no longer sticky. Roll into a ball and let it sit, covered in a damp cloth for about 30 minutes. Take a small ball and roll out in between two pieces of plastic wrap until extremely thin. Let sit for 15 minutes. Now, you are supposed to cook each disk on an oiled skillet at medium, flipping to each side. I just go straight to frying the disks instead. Once your tortillas are cooked, heat up vegetable oil in a deep pan until extremely hot. You can use a piece of dough to test. Drop it in and if it bubbles and rises to top immediately, the oil is ready. CAREFULLY place tortilla disk into oil and let it cook or only a second or two. IMMEDIATELY use a fork and spatula to fold one side over before it hardens to shape the taco. I use the spatula to hold up one side, then the fork to separate the other. Once the shell is hardened in shape, turn over to cook other side well. Drain on a cookie rack with paper towels underneath. Sprinkle seasoning over shells as soon as you remove from frying. Keep in mind some of the spices are heavier and will sink to bottom of bowl so shake it up nicely before sprinkling on. Cook ground beef according to Taco Bell seasoning pack. Layer your ingredients into your Doritos Locos Taco Cool Ranch shell.

Taco night just got better with these DIY Cool Ranch flavored taco shells



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