A Good Laugh.

Hey there y'all! Don't you just love my Texas accent. What's funny is...I am actually saying that out loud in my best "California surfer dude I listen to the Beach Boys music all day, every day" voice. Yes. Okay, so remember those little yummy oatmeal cookies that I made yesterday? Yea, those. Well, my Dad took them to work and sent me this note he wrote to his co-workers. 

I heard that they thoroughly enjoyed them. Thanks for the love Dad!

Anyway...I had a good laugh over it. Okay, okay...it made my day!

Later in the day my plan was to make the new cookie recipe that I am just DYING to share with all of you.

So, I started to prep the yummy stuff that is going into the cookies and then I found myself creating a three course meal.

Yes. Instead of staying on track with the cookie plan, I decided to hold off on cookie baking until today, and just went along with my off-course recipes. 

Like I said, 3 course meal. Now, I am certainly not going to overwhelm your brains with 3 recipes but give you a little taste of what I created.

Let's just say I pretty much knocked my socks of with this one.

Gee...I hope I can fit my head through the front door tomorrow.

That would be tragic.

I wanted to make something corn-bread esque yesterday, especially with the yucky weather and all.

So I threw some ingredients for some cornbread-y stuff in a pot and...

then I added my favorite cheese in the world

because Parm is the cheese of God.

Then I baked the cornbread stuff off in the oven and 

BOOM!

I didn't see that coming.

So, yea. This blew me out of the water. Literally. So much so that I didn't even know what to call it at first. It was cheesy and buttery like a casserole, yet slightly crumbly like a corn bread, and at the same time, unbelievably crispy on the outer edges.

I settled with spoon bread, Sweet and Spicy Parmesan Spoon Bread.

For now, that. Tomorrow, cookies.

Sweet and Spicy Parmesan Spoon Bread:

Ingredients:

2 c. cornmeal

salt, to taste

1 t. ground chili powder

1 t. ground red pepper

1 sprig of fresh rosemary, finely minced

6 c. water

1 c. freshly grated Parmesan cheese

3 T. unsalted butter

Instructions:

1. Bring cornmeal, salt, spices, and water to a slow simmer in a heavy sauce pan. 

2. Stir constantly for about 20 minutes.

3. Stir in cheese, rosemary, and butter. Mix well. The mixture should be pretty thick by now.

4. Spread the mixture out into a 9x11 baking pan that has been greased with butter.

5. Bake at 375 F for 45-50 minutes, or until the outer edges are golden brown. 

6. Allow to cool, spoon the bread out of the pan, or cut into slices.

Makes about 20-22 squares.

MANGIA!!!