Everyone’s Eats: Snack Time

Ruthie Kornblatt-Stier 16

Ruthie Kornblatt-Stier ’16

Hello, my name is Ruthie Kornblatt-Stier, class of 2016, and I’m here to talk about everything food. From recipes to restaurant reviews, I’m your girl. I don’t have any official training and I have no qualifications to write this column except for my taste buds and voracious appetite. My mother has taught me to cook over years of helping her in the kitchen, and I am an experienced baker (cakes, cookies, pies, etc.).

I understand that dorm cooking can be difficult and that at school it’s easier to just skip breakfast than buy yourself a bacon egg and cheese or make something at 8 AM. Don’t worry. I’m here to help. This issue, my focus is snack time.

Whether you’ve just finished a long day with a rough practice, you’re feeling a little hungry, or you just want to impress somebody with your cooking skills, these easy popcorn recipes make everything better. Not only is popcorn a more filling snack than chips or candy, it’s also pretty healthy, with only about 100 calories per cup.

This first recipe is a personal favorite. Cracker jacks are by far one of my favorite snacks; I brought them to every AP exam last year. They’re a classic baseball snack (“take me out to the ball game, take me out to crowds, buy me some peanuts and cracker jacks…”) and are usually a crowd favorite. They do have peanuts, though, so make sure nobody you serve them to has an allergy. Also, feel free to cut this recipe in half (or quarters) because it could serve practically a whole dorm.



1 cup honey

¾ cup of sugar

1 cup peanut butter

1 teaspoon vanilla extract

Salt (kosher)

16 cups of popcorn

2 cups peanuts



Make the popcorn (microwave in a pot). Heat the honey and sugar over medium heat and stir periodically until the sugar dissolves (about 5 minutes). Stir in the peanut butter, vanilla, and salt until smooth. Then pour over the popcorn and peanuts and toss. Spread on baking sheets or plates to cool.


The second recipe is a savory take on popcorn and is a bit simpler, three-cheese popcorn. It’s not my absolute favorite, but if you like cheese, this is the perfect snack for you. This is also serves at least twenty people, so feel free to do some math and downsize the recipe a bit.



2 cups of shredded cheddar cheese

1 cup of grated parmesan

1 cup of grated pecorino (or cheese of choice)

16 cups of popcorn.



Make the popcorn. Preheat the oven to 350 degrees. Toss the popcorn with the cheese mixture and spread on baking sheets. Bake for about three minutes until the cheddar melts and season with salt as needed.


This last recipe has a bit of sentimental value. This summer, I spent four weeks in Quebec at a music program, and the food was almost indigestible; I got food poisoning twice. So in desperate want of calories and something tasty, my roommate and I decided to pioneer Nutella Popcorn. Yes. It’s pretty much the best thing that happened to me this summer. Truthfully, this is hardly a recipe, but I felt the need to share this genius with the Loomis Chaffee community.



1 bag of microwave popcorn

1 13oz. jar of Nutella (it’s cheaper in Canada so you can probably just ‘borrow’ some from the dining hall)

1 spoon



Pop the popcorn. Spread on baking sheet (or don’t, depending on how desperate you are). Scoop Nutella out of the jar with a spoon and dip the popcorn in the Nutella. Eat. Serves two.


I hope that these recipes come in handy. If you have any questions or ideas feel free to ask me!


Happy cooking!