Loaded Cheese Fries Grilled Cheese

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I’m sorry I do these things to you. I swear, it’s love that motivates me. It might be tortuous for you to drool over these photos of my Loaded Cheese Fries Grilled Cheese. You might wonder why you had to be introduced to something you never knew you needed, therefore ending your blissful ignorance.

But you really do need this sandwich in your life. It takes what are perhaps two of the greatest cheese-related foods in the universe and fuses them together for the ultimate cheese-filled experience. If you know me, then you know that cheese fries are my “must have” food. The fact that I can put heaven’s greatest gift into a grilled cheese just proves how beautiful this world we live in is.

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Experiencing crispy french fries, three kinds of gooey cheese, fresh scallions, and crispy bacon between two slices of golden bread is just beautiful. I think I teared up a bit. Okay, so there was no bacon in MY sandwich, but I enjoyed that cheesy, french fry-stuffed bliss all the same.

This sandwich screams “football game food,” so definitely bookmark this recipe for game day. Also stow it in your arsenal for when you just need some killer comfort food. This sandwich may not be the most nutritious thing you’ll eat all day, but it will make your tummy and your soul very happy. Treat yourself. You deserve it.

You DESERVE cheese fries in a grilled cheese.

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A Few Tips Before You Get Cooking:

  1. You can switch out cheeses as you prefer. I picked these because they’re classics for going atop cheese fries, and they melt well.
  2. Fresh scallions are a simple thing, but they’re a must. That bite of fresh flavor cuts the richness of the sandwich. Plus, you’ll always find scallions on a good plate of cheese fries.
  3. If you really want to, grab french fries from your favorite fast food joint to go in this sammy.
  4. I use an oven-baking method because I find it’s the easiest, least messy, and effective. If you try to make these stovetop, good luck flipping them.

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Loaded Cheese Fries Grilled Cheese
By The Smart Cookie Cook

Yield – 3 large sandwiches

Ingredients:

  • 1/3 bag of Ore-Ida Crunchies! French Fries, or another frozen fry
  • 6 1/2-inch slices crusty, good-quality bread like Neo Tuscan
  • 6 tbsp. softened butter or butter spread
  • 9 slices cooked bacon, optional
  • 6 slices pepper jack cheese
  • 3 cups shredded sharp cheddar cheese
  • 6 tbsp. fresh chopped scallions
  • 6 slices American cheese

Directions:

  1.  Preheat oven to 425 degrees. Lay french fries out in a single layer on a baking sheet lined with aluminum foil and sprayed with nonstick spray. Bake for 25-30 minutes or until golden brown. Feel free to make extra to munch on.
  2. Lower oven temperature to 350 degrees. Bring a large skillet to medium heat.
  3. Butter one side of each slice of bread. Lay bread buttered side-down on skillet and cook just until golden brown on that side. Transfer to prepared baking sheet.
  4. Lay down two slices of pepper jack on the unbuttered side of a slice of bread and sprinkle on as much cheddar as you’d like (be generous!). Lay down as many fries as you can fit in a single layer then top with bacon, scallions, and finish with the American cheese. Top with another slice of bread, buttered side up. So that’s bread, pepper jack, cheddar, fries, bacon, scallions, American, bread.
  5. Once all sandwiches are assembled, bake for 10 minutes, or until cheese is melted throughout. Slice in half and enjoy.

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The Weekender: Back to School, Feline Fools, & French Fries

Summer 1410

While constructing the usual classic collage for this week’s Weekender post, it dawned on me that today is the last day of August. How do y’all feel about that? In one respect, HELLO pumpkin season! But in another…summer, don’t leave me! I’m not ready!

I really need to move to a place where the changing of the seasons doesn’t equate to the end of happiness for 6 months.

If it weren’t for comfort foods, pumpkin, spices, warm drinks, and eggnog, I’m not sure how I’d get through fall and winter. And since I can’t stop their arrival, I realized I might as well embrace them with some fresh seasonal recipes like a few we saw this week.

Let’s review, shall we?

  1. Smart Cookie Shopping 35
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  2. Brown Butter Pumpkin Spice Rice Krispie Treats
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  3. Flourless Gluten Free Brownie Cookies
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  4. Caramelized Sweet Potato & Chickpea Dip
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You can bet your buns that you’ll be seeing more seasonal recipes, so be sure to let me know what you want to see!

Next week, you’ll have some extreme comfort food coming your way in the form of this Loaded Cheese Fries Grilled Cheese.

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Cheese fries AND grilled cheese in one? Has this Smart Cookie gone crazy? On the contrary, I’m actually quite sensible. Just look at my choice in head protection fashion. As Eric Matthews of Boy Meets World once said, “Life’s tough; get a helmet.”

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Where were those sick helmets when I was growing up? At least I can still sport stylin’ back packs. Seeing as how I am in my final semester of senior year, a brand new Hello Kitty back pack was necessary for back to school.

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Going back to school means going back to a regular morning routine, which means the cool cats hang out in the bathroom every morning. I’m not kidding; this is an everyday occurrence.

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Those nice faces in the pictures, however, are quite rare to encounter. When they notice me taking a picture, they either turn away, or give me outright sass. Mina is the Queen of Sass.

“How’s this for a pretty face, mom?”sassy

Tell me how your week was. Do you get Monday off for Labor Day? How are you celebrating?

Caramelized Sweet Potato & Chickpea Dip

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It’s full-on fall recipe season now on Smart Cookie, and I couldn’t be more excited. Since I was feeling the fall spirit, I felt the need to grab a couple sweet potatoes on my last trip to the grocery store. They’re a miracle food, and I love them even more in the fall time for their comforting, hearty qualities.

At first, I was just going to nuke one in the microwave for lunch, but then I figured, why not do something outside the box? This Caramelized Sweet Potato and Chickpea Dip was exactly what I needed.

Let me tell you something, I made this creamy, multi-dimensional dip as my afternoon snack, and because I have an insatiable appetite, I packed quite a lot of it in my lunch bag. I figured I’d scarf it down no problem. As it turns out, this dip was so hearty and satisfying that I didn’t even kill half of it. This is great because it means more for me tomorrow.

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There are so many delicious levels of flavor that comprise this dip. You’ve got the sweetness of the caramelized potatoes, savoriness from the chickpeas, zestiness from taco seasoning, and tanginess from lemon juice. Consequently, every mouthful requires a moment to savor the myriad of flavors. See what different layers your can identify.

This smooth spread works wonders in a wrap, sandwich, or piled atop a chip. It’s versatile, refreshingly unique, and easy to make.

While you’re at it, you can caramelize an extra sweet potato and enjoy that baby for dinner. You’re welcome!

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A Few Tips Before You Get Cooking:

  1. You can change the flavor profile here by subbing fresh sage for the taco seasoning.
  2. Don’t have chickpeas? White beans will work too. So will black beans, but the color of the dip will be a bit off-putting.
  3. This does firm up slightly when chilled, so keep that in mind when gauging texture.
  4. Lemon juice cuts the richness of this dip while letting it stay fresher longer.
  5. Achieving ideal smoothness takes patience! Let the food process whirl.

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Caramelized Sweet Potato & Chickpea Dip
By The Smart Cookie Cook

Ingredients:

  • 1 large sweet potato
  • 5 tbsp. unsalted butter
  • 1 16-oz. can chickpeas, drained and rinsed
  • 2 cloves fresh garlic
  • 6 – 8 tbsp. olive oil
  • 2 tsp. taco seasoning
  • 2 tbsp. lemon juice

Directions:

  1. Place sweet potato on a microwave-safe plate lined with paper towels.  Poke holes in the top with a fork to vent. Microwave on high for 5 minutes then flip and microwave for another 6 minutes.
  2. Slice potato in half lengthwise and let cool enough so that you can touch it. You should be able to squeeze it right of the skin. If not, just peel the skin off. Chop into small chunks.
  3. In a large skillet over medium-low heat, melt butter. Add potato and let cook, stirring occasionally, until potato is evenly browned and caramelized. It should take on a charred appearance and be crisped. Remove from heat and let cool to room temperature.
  4. Meanwhile, place chickpeas in a medium microwave-safe bowl and add ¼ cup water. Microwave on high for 20 seconds then stir and microwave for 25 seconds more. Drain and let cool.
  5. Place beans and garlic in a food processor and puree until smooth. Add sweet potato, taco seasoning, and lemon juice and pulse until it comes together then puree for 20 seconds.
  6. Stream in oil, 2 tbsp. at a time, until you reach desired texture. Make it a bit smoother than you think it should be because it will firm up a bit more in the fridge.
  7. Transfer to an air-tight container and store in fridge for up to 3 days.

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Brown Butter Pumpkin Spice Milano Rice Krispie Treats

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As I get older, I am less and less reluctant to embrace the changing of the seasons. I am not talking about the physical changes like weather and what time the sun sets and rises; I mean the food and décor that define a season. This is particularly true of fall. I used to complain about how early the stores would break out their Halloween décor and their pumpkin foods. But now, it’s like the sooner the better. Bring it on!

And since August is coming to a close, it is definitely time for me to start sharing fall recipes with you. Such has been apparent in the last two editions of Smart Cookie Shopping where we’ve started to see the pumpkin and squash flavored products popping up.

I decided to take the new Pumpkin Spice Milanos I tried and use them in these Brown Butter Pumpkin Spice Milano Rice Krispie Treats. It’s the first fall recipe of the season here on Smart Cookie, and it’s a good one!

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We’ve essentially dressed up a classic dessert while still keeping it quick and painless. Brown butter sounds extravagant, but all you really need to do is cook the butter a tad longer than you normally would for RK treats. My secret ingredient is extra marshmallows, which make my treats super gooey and chewy.

Pumpkin pie spices ensure every bite tastes like fall, while the crumbled Milanos add an extra smidgen of richness and crunch. The brown butter laces itself throughout, creating nutty warmth. It takes RK treats from modest to indulgent.

Aren’t you glad the first fall recipe of the season is an easy one? Happy Fall!

A Few Tips Before You Get Cooking:

  1. Fall sprinkles would be festive as a topping.
  2. Don’t be intimidated by browning the butter. As long as you keep an eye on it and stir occasionally, it won’t burn.
  3. Make extra brown butter and reserve some for serving over pasta at dinner. That’s killing two birds with one stone!
  4. I have tried using the same amount of mini and regular marshmallows. Mini works better, I swear.

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Brown Butter Pumpkin Spice Milano Rice Krispie Treats
By The Smart Cookie Cook

Ingredients:

  • 5 tbsp. butter
  • 1 10.5-oz. bag + 3/4 cup mini marshmallows
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla extract
  • red + yellow food dye (optional)
  • 6 cups Rice Krispies cereal
  • 6-8 crumbled Pumpkin Spice Milano Cookies

Directions:

  1. Generously spray a 9×13 pan with nonstick spray.
  2. In a large pot over medium-low heat, melt butter. Let it come to a simmer and stir continuously until brown specks form at the bottom of the pan. The butter will take on a golden hue and smell nutty. Once browned, immediately take off the heat.
  3. Stir in marshmallows. Put back on heat and continue to stir until completely melted. Turn heat off and stir in spices, vanilla, and food dye until evenly combined. Add more food dye to achieve desired color.
  4. Immediately fold in Rice Krispies and stir until evenly coated. Transfer to prepared pan and sprinkle with crumbled Milanos. Flatten out into an even layer. Let set completely, about an hour, then cut into squares.

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Smart Cookie Shopping 35: Pumpkin Spice Cookies, Ravioli, & More

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We are overdue for a trip to the grocery store to see what’s new on the shelves. I will give you the low-down on what’s worth adding to your cart, and what to avoid at all costs. All you need to do is get your shopping list ready.

And we’re off!

  1. Pepperidge Farm Pumpkin Spice Milanosavailable in the snack aisle
    Milanos are a crowd-pleaser, and this pumpkin spice variety is no exception. I love them because the filling is twice as thick, and the flavor is not overwhelming.
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  2. Cookie Dough Oreos
    I think I’m a smidgen late to the game with this flavor, but good lord, there has been such a slew of new Oreo flavors this season, I can’t keep up! Anyway, this was pretty yummy, but I don’t know if I’d say it tasted like cookie dough. And even though the package touts chocolate chips in the filling, there aren’t any. Just fake food dye dots.
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  3. Trader Joe’s Vodka Sauce
    I assumed that this would be amazing simply because it’s Trader Joe’s, but I was actually unimpressed. There was nothing exceptional about this sauce, and I’ve had much better ones from a jar than this.
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  4. Nature Valley Coconut Almond Protein Bars
    Must-buy alert! These guys are delicious with large chunks of nuts in every bite. Plus, they’re under 200 calories and featuring 10 grams of protein per bar. 5 stars!
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  5. Evol Frozen Butternut Squash & Sage Ravioli
    It took me a couple minutes to figure out what their logo actually says, but besides that marketing blunder, I was very excited about the flavors present here. Wow, was this good! It didn’t really taste like a frozen meal, which is awesome. Plus, the whole thing clocked in at 320 calories with 13 grams of protein. I love when you get good taste and good stats. Definitely check these tasty raviolis out.
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  6. Keebler Peanut Butter S’mores Sandwich Cookies
    I don’t know if these are s’mores per se because there’s no marshmallow present as far as I know, but whatever they are, they’re yummy. The only problem is you get 8 lousy cookies a pack. Lame!
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  7. Cheddar Texas Toast
    I learned from an angry commenter that it’s apparently a sin to use frozen garlic bread ever because it’s “gross” and “processed,” but if you take a look at the ingredients list, you’ll learn otherwise. It really wasn’t bad, and there are no preservatives. Not to mention, this new cheddar variety is the perfect vessel for my Mac and Cheese Garlic Bread.
    Haters gonna hate!

    DSC08925Have you tried any of these products?

Gluten Free Flourless Chocolate Brownie Cookies

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I don’t dabble into gluten free food often (or at least not intentionally), but I had a special reason to today. It is a good friend of mine’s birthday, and he is gluten free. In fact, he is a huge supporter of Smart Cookie, and I feel bad whenever he’s oh-ing and aw-ing over one of my recipes that he can’t enjoy.

That man is one of the sweetest, most inspiring men I know. He goes to my gym, and I don’t know a single member or instructor who doesn’t respect the hell out of him. He works so hard, bringing incomparable energy to every class. And when he yells “Yeah!” from the back row in the middle of a workout, it makes everyone want to work harder.

So, I decided it was about time he got a treat of his own that he could enjoy. I am really quite clueless when it comes to gluten free desserts, so I scoured the internet and came upon this incredibly simple Flourless Brownie Cookie recipe.

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The ingredients list is super short and composed of things I already had on hand. But what really enticed me was how big and fudgy the finished cookies in the pictures looked.

When I mixed up the batter, I was apprehensive, pondering how it could possibly turn into a brownie-cookie. Still, I forged ahead, and what do you know? They plumped up into thick, fudgy chocolate gems! It’s times like this when I’m convinced baking is the closest thing we have to magic.

They form that chewy yet crisp paper-thin skin that you see on any good brownie, and they’ve got the ultra-rich and moist interior to compliment it. Little studs of mini chocolate chips add an extra kiss of richness, making these indulgent cookies sinfully satisfying.

I think just about anyone would love these Gluten Free Brownie Cookies regardless of it they are gluten free themselves. These chocolaty treats don’t taste gluten free; that’s just a bonus.

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A Few Tips Before You Get Cooking:

  1. These babies expand big time when they bake, so you really only need about 1 tsp. of dough per cookie.
  2. Chocolate chips are delicious but not necessary. These are still rich and delicious with them.
  3. Mix the batter very well before deciding to add additional eggs; it takes a while for it to really become wet and come together.
  4. Most chocolate chips, Nestle for example, are typically gluten free, but check the package to make sure.

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Gluten Free Flourless Brownie Cookie
Recipe adapted from Recipe Girl

Ingredients
  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 to 4 egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup bittersweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray.
  2. In a large bowl, whisk together the powdered sugar, cocoa powder, and salt. Beat in two egg whites and the vanilla extract until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white – then a 4th one if it still seems too thick. Fold in chocolate chips.
  3. Spoon batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. Bake about 11 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Cool completely. Enjoy!

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The Weekender: Recapping My 21st Birthday

Summer 149

It’s safe to say my 21st birthday was my best ever. I got to spend it with my favorite people and eat loads of good food; there’s really nothing more I could ask for.

But before we get elbow-deep in birthday cake, why don’t we take a look back at what we ate this week?

  1. 15 Birthday-Worthy Recipes
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  2. Loaded Triple Bean Burrito
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  3. The Blueberry Jam: Fritters, Critters, & Fries
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  4. Mac & Cheese Garlic Bread
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For my birthday, I went down to Sister Cookie’s to celebrate with her, her fiance, my BF, and Mama Cookie who came all the way from WV. What I didn’t know was that even Father Cookie made the trip too!

Naturally, a trip to NJ means real Jersey pizza (paper-thin, of course) and cheese fries.

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I started off the day on a fantastic note when my BF insisted I open my present at midnight. He got me these beautiful Athlete X MMA gloves to sport at the gym.

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If you know anything about your Smart Cookie, you’d know these are the perfect gift. They’re real, good-quality gloves, and they’re perfect for the MMA class he and I are obsessed with.

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For my birthday dinner, we tried a new place in Randolph, NJ, which I will be reviewing this week.

Can we talk about my fabulous Hello Kitty Birthday Girl sash?DSC08806

Look, it’s the elusive Father Cookie!

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Now, let’s talk about my beautiful birthday cakes. Before I left, my co-workers crafted this incredible Hello Kitty cake by hand, made with my favorite cake flavor, strawberry, nonetheless.

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Then, on my actual birthday, I got another gorgeous Hello Kitty Cake, this time from Swiss Chalet Bakery in Morristown, NJ.

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That’s fudge frosting and cannoli filling.

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It was to-die-for. The cake was the best texture I’ve ever encountered – so soft, fluffy, and it melted away on my tongue. The frosting was good enough to eat with a spoon from a bowl, if given the chance, and the cannoli filling was incredible.

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I couldn’t have asked for a better day.

It was also my babies’ birthday on Tuesday, so let’s wish them a belated “Happy Birthday!”

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If you want to stay up-to-date on all the Smart Cookie happenings, there are plenty of ways to do so. Like my page on Facebook, then follow me on Pinterest, Twitter, and now, Instagram.

See you tomorrow!

Smart Cookie’s Birthday Recipe Round-Up (Happy 21st to Me!)

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Hey y’all, guess who turned 21 today? This girl! Yes, your Smart Cookie is growing up (much to her own chagrin), and naturally, we’ve got to celebrate with food.

So, I’ve compiled some of my favorite celebratory sweets to make my day special. If these don’t make for a happy birthday, then nothing will.

I’m so glad you guys could join me in commemorating this special occasion!

  1. Peanut Butter Swirled Reese’s Cupcakes
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  2. Chocolate-Dipped Strawberry Cookie Sandwiches
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  3. Red Velvet Cupcakes with Whipped Raspberry Filling
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  4. Chocolate Peanut Butter Cake Ice Cream
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  5. Birthday Cake Blue Velvet Brownie Bars
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  6. Namaste Yoga Mat Cupcakes
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  7. Chocolate Birthday Cake Ice Cream
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  8. Lion Cupcakes
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  9. Almond Joy Poke Cake
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  10. Vanilla Cupcakes w/ Salted Caramel-Cinnamon Buttercream
  11. dsc_3693-2Devil’s Food Sheet Cake with White Chocolate Frosting
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  12. Triple Chocolate Delirium Cupcakes
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  13. Funfetti Cake with Vanilla Buttercream
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  14. Giant Chocolate Chip Cookie Pie with Fudge Frosting
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  15. Buster Bar Ice Cream Cake
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What sweets must you have to celebrate YOUR birthday?

Loaded Triple Bean Burrito

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Ever since I tried the Black Bean Humus from my local grocery store, Hannaford, I’ve been convinced that it tastes like a taco. As an ex-taco-lover turned vegetarian, I very much appreciate meat-free foods that give me the same satisfaction as real tacos once did.

This dip made me want to whip up some of my very favorite vegetarian tacos and spread the hummus inside the tortilla for a fiesta-worthy upgrade. Instead, I decided to make a new wrap with even more black bean goodness.

My Loaded Triple Bean Burrito features, you guessed it, three delicious ways to enjoy  beans. The tortilla is slathered in that zesty yet sweet Black Bean Hummus while the inside is stuffed with tender chickpeas and crushed Black Bean Beanitos for added crunch. It’s all about that textural variation.

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For even more flavor, we toss in sweet and juicy oven-roasted tomatoes and fresh scallions. Plus, we couldn’t have a good wrap without some sharp cheddar cheese to hold everything together.

People may rave about burrito joints like Chipotle and Moe’s, but this baby will knock all those places out of the park. It’s so simple to make, but it tastes fresh, gourmet, and vibrant. It is also a seriously filling meal with all those beans, veggies, and protein-packed ingredients. So don’t try to tackle one of these unless your hunger means business.

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A Few Tips Before You Get Cooking:

  1. The toppings you can add go on and on: sour cream, salsa, guacamole, red onion, taco sauce, etc.
  2. Beanitos are a delicious and healthy black bean chip you can find in the organic section of your grocery store.
  3. If you can’t locate the Beanitos, Fritos would be a tasty substitution (though not quite as healthy).
  4. You can make taco seasoning from scratch using cumin, salt, chili powder, and paprika.
  5. For a little heat, add some jalapenos.

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Loaded Triple Bean Burritos
By The Smart Cookie Cook

Ingredients:

  • 1/3 cup fresh cherry tomatoes
  • 2 tsp. olive oil
  • 1 large tortilla, preferably whole wheat
  • 2 tbsp. Hannaford Black Bean Hummus
  • 1/2 cup chickpeas, drained and rinsed
  • 3 tbsp. water
  • 2 tsp. taco seasoning
  • 1 tbsp. chopped fresh scallions
  • 1/4 cup shredded sharp cheddar cheese (feel free to add more, because the more cheese, the merrier)
  • 1/4 cup crushed Black Bean Beanitos
  • optional: shredded lettuce

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spread tomatoes out in an even layer. Drizzle with olive oil then sprinkle with a bit of salt and pepper to taste. Bake 20 minutes or until juicy and caramelized.
  2. Bring a medium skillet to medium heat. Add beans, water and taco seasoning and stir well. Let cook until hot, about 10 minutes. The seasoning & water should form a thick sauce after a few minutes. If it dries out too much, add a tiny bit more water.
  3. Spread hummus onto tortilla. Place bean mixture in the middle of the tortilla in a straight line and put tomatoes on top. Sprinkle scallions, cheese, and Beanitos over the center layer. Add any other toppings you’d like then roll up the burrito and enjoy.

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The Blueberry Jam: Fritters, Critters, & Fries

Summer 148

In the last edition of The Weekender, I gave y’all a little sneak preview of my trip to the Blueberry Jam last weekend. Now, it’s time for the full details. So my only question is, are you ready to jam?

Ry and I headed off to Critz Farms in Cazenovia, NY on Saturday for their annual Blueberry Jam, a day full of blueberry fritters and music, which was recommended to me by a co-worker. We started out on a rough note because my GPS got us lost when we were only minutes away, as we later found out. However, we did make it there eventually, and that’s what counts.

The event was a bit smaller than I imagined, but the place was parked up, so I knew there had to be a good reason all these people were there. I could hear blue grass and country twanging through the air as we came closer, and yes, “twanging” apparently IS a word.

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The firs thing I had to do was seek out the Blueberry Fritters that I was promised. That was probably 90% of my motivation to drive out there in the first place. I used my super Smart Cookie nose to smell ‘em out, and Ry and I each snagged a serving.

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If they do not look good enough for you to be drooling, let me tell how they tasted: freakin’ amazing. Those blueberry bliss babies were worth the drive alone. The outside was crisp and golden with a pleasantly airy crunch as I sunk my teeth through to the cloud-like fluffy center. These fritters were softer than clouds and studded with fresh, juicy blueberries. The dusting of sugar was the crowning touch.

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Although I was ready for Fritter Round 2, Ry and I instead headed to the corn maze to live out our dreams of being expert explorers. Our dreams were crushed though because, as it turns out, neither of us are any good at navigating a maze.

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We did have a fun time though. And yes, we found our way back out, but not without a few photo ops first.

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#cornmazeselfie
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I also found the chillest corn cob in existence.

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Me: “Let’s see how many corn jokes we can make.”

Ryan: “You mean CORNY jokes?”

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How many corn jokes can you make?

Next, we settled down for lunch. Critz Farms had a whole BBQ bonanza going, and it would be a dream to any meat lover. However, I was more interested in the cheese fries. They wound up being some of the best I’ve had in a long time; there was nothing crazy about them – they were simple and good. Plus, they were drenched in a generous amount of delicious nacho cheese sauce. Food snobs, I don’t want to hear about how that’s not real cheese; it’s good, and that’s all I know.

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Next, we went to visit the goats and llamas, or as Ry calls them, “humpless llamas.” Yes, that really happened.

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The goats were too cute, and quite sweet as well.

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Seriously, look at how happy this little guy is.

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We couldn’t leave without grabbing some homemade fudge from the gift shop. Naturally, I was drawn to the cookies and cream variety. It was rich, smooth, and wonderful, and I was impressed by the ginormous cookie chunks that were present. The one problem was that I should not have tackled the entire piece in one sitting.

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Have you ever been to the Blueberry Jam?