Here’s How To Make A Ranch Taco Salad Cone


In an effort to find a way to eat a salad without putting down our beer this Memorial Day weekend, we took the idea of a TACO SALAD and mashed it with a SEASONED TACO CONE. Seriously — we coated the cone with lime juice and taco seasoning and baked it until crunchy and appropriate. Then, we filled the sucker with shredded lettuce, corn, beans and pulled pork — then drowned it in some Ken’s Ranch Dressing:

Now we want to see what new takes on salad and salad dressing you can come up with. Showcase your dish with Ken’s Salad Dressing by posting it to Instagram with the hashtag #ByeByeBland, following @kensdressings, and tagging your photo with @kensdressings. Prizes for 10 different winners include high-end salad kits, 21-piece insulated picnic baskets and a smattering of Ken’s Products.


Fans can also enter to win starting Tuesday, May 26 directly on the @kensdressings Instagram channel – like your favorite #byebyebland recipe photo and add a comment describing what you like best about that recipe, using the #byebyebland hashtag. The contest is open through Sunday, May 31!


DQ Offers Pumpkin Pie Shake for November


Last month Dairy Queen offered the classic Pumpkin Pie as October’s Blizzard of the month. This month, since the Blizzard flavor was so shockingly popular (who would’ve guessed?), the big DQ has decided to extend its stay and keep it through November. Except, this time it’s Remixed.

What does “Remixed” entail? Shakes. Cones. Pumpkin EVERYWHERE. To put it simply, DQ is now serving the Blizzard in waffle cones and transforming it into Pumpkin Pie Royal Shakes. Could our pumpkin dreams get any sweeter? No, no they really couldn’t.

If you want to get your Pumpkin Pie Remixed on, you have until Thanksgiving to snag these treats.

Pixthx Dairy Queen

Fast Food

Wendy’s Frosty Waffle Cones Now Available Nationwide


There’s something comforting about a marketing team that totally gets its customer base and makes us feel like putting tons of french fries in our ice cream is a-okay.

Wendy’s just gets us.

“There is nothing better than a Frosty, and nothing worse than an empty Frosty cup,” said Liz Geraghty, Wendy’s vice president of brand marketing, in a press release. “With the Frosty Waffle Cone, you can enjoy America’s favorite treat for a few more delicious moments. It’s the biggest thing to happen to the Frosty since fries!”

Girl, we couldn’t have said it better ourselves.

Last August, we reported the cones being tested by at least one Wendy’s location in Portland, Ore., and now it seems our favorite fast food redhead is finally ready to take the creation mainstream, just in time for summer.

Featuring the iconic creamy mix of fresh milk, rich cream and cocoa – in both Vanilla and Chocolate flavors – the Frosty Waffle Cones are now available at at all Wendy’s restaurants in North America, with an SRP of $1.49. Both flavors average around 300 calories, or about 100 calories less than the regular medium cup Frosty.

PicThx Wendy’s FB


Chocolate Chip Cookie Ice Cream Cone is Next-level Cone Innovation


It’s a chocolate chip cookie cone — and while there have been iterations of chocolate chip cookies in cone-form before, never have I seen an entire cookie comprise the shape of a cone which begs the question: “Where the hell has it been my entire life?!”

Nick, the mastermind of food blog DudeFoods has been making unique cones for sometime, Pizza Cones, Crouton Cones for one-handed cobb salads, the Tacone, and now this sexy looking cone made entirely out of an oversized chocolate chip cookie.

How did he make it? The way someone without a culinary degree and a tolerance for trial and error would — he baked a giant cookie, and rolled it into a cone before it could harden, and viola! The cookie dough ice cream he scooped in as a nice touch as well.

Cone innovation at its finest.

H/T DudeFoods


The ‘Tacone’ is What Happens When the Taco Isn’t One-handed Enough for America

The Tacone could be one of the most prolific American food innovations we’ve seen this year…well, at least this week.

It maintains a high concept as simple as a “taco in a waffle cone,” but the ramifications of the relationship are ridiculous enough to warrant further discussion. Tacone creator Nick, an innovative food blogger who’s coined such delicious foodsperiments such as the Chicken and Waffle Cone, Chicken and Waffle Wings, and the Cinnaburger, was inspired by his own meticulous food musings.

His latest train of thought forced him to find the only negative facet of the hard shell taco — the fact that they fall apart when you eat them. The answer to such a tribulation? Turning the shell into a cone, of course.

Using a waffle cone maker, Nick filled the machine with an untraditional batter consisting of corn flour, water and a dash of salt (smart). Following the cone shaping, the maleable partially cooked dough is formed into a cone, and then dunked in a deep fryer. Imagine a crunchy corn taco shell in the shape of a cone, and you’re starting to grasp the greatness occurring in Nick’s kitchen.

Once the cone was ready, it was filled with the desired taco ingredients and devoured. Not a single thing fell out of Nick’s Tacone — “not even a single piece of lettuce!” he reports.

A taco waffle baby. Aliens, your move.