Sweet Corn Bundt Cake with Maple Glaze

Linda brought this delish dessert to our Small Group yesterday, and made us guess the "secret" ingredient. The ultimate credit goes to the American Indians who knew about the inherent sweetness in raw corn!! Thanks to them, and Linda.
(serves 10)

For the cake:
2 cups unbleached all-purpose flour, plus extra for dusting pan
1 cup yellow cornmeal
2 t. baking powder
1 t. baking soda
1/2 t. salt
2&1/4 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 t. pure vanilla extract
3/4 cup sour cream
1&1/2 cups fresh corn kernels (from 2 medium ears)

For the glaze:
3 T. unsalted butter
1/4 cup pure maple syrup
1 cup confectioners' sugar

Make cake: Preheat the oven to 350. Grease a 12-cup Bundt pan and dust with a little flour. Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Combine the sugar and butter in a large mixing bowl, and beat with an electric mixer until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the eggs and beat, scraping down the bowl once or twice, until smooth. Stir in the vanilla. Stir in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, and ending with the flour. Stir in the corn. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 1 hour and 15 mins. Let the cake cool in the pan 10 mins.; invert onto a wire rack and cool completely. Make the glaze: Combine the butter and maple syrup in a small saucepan over med. heat to melt the butter. Whisk in the confectioners' sugar until smooth. Drizzle* warm glaze over cake and let stand until set, about 30 mins. Slice and serve with a smile*!!

"Being deeply loves gives you strength. Loving deeply gives you courage."

Count your many Blessings today, and have FUN doing it!

Go Seahawks!!!

Love,

MM

Pepperoncini Beef

GREAT for game days!

1 3 lb. beef roast
1 jar of pepper rings with juice
1 package of zesty dry Italian dressing mix
1 package of regular dry Italian dressing mix
Soft hoagie rolls
Provolone slices

Put first 4 ingredients in slow cooker and cook on low for at least 12 hours. Shred beef with two forks, and cook another 30 mins. To serve: place meat on hoagie rolls with a slice of provolone, and zap in the microwave for a few seconds to melt the cheese.

"Faith shines brightest in a childlike heart."

Have FUN today!!!

Love,

MM

Jack Cassaday's Crab/Shrimp Dip

I have had this wonderful dip many times at Choir parties. RIP, Jack.

1 bottle Heinz Chili Sauce (small)
1 bottle Heinz Hot Catsup (small)
1/4 cup prepared horseradish
1 t. lemon juice
1 t. Worcestershire sauce
Dash Salt and Pepper
1 lb. crab and/or shrimp (fresh)
Note: May be prepared using canned crab and/or shrimp (2 6-8 oz cans, drained)

Mix all ingredients in a medium bowl; cover and let stand overnight under refrigeration to blend flavors. You may keep it stored in the fridge for up to 4 days. Serve with dip-style potato chips, your favorite cracker or tortilla chips. Serve on a platter for dipping.

"Don't tell God how big your giants are. Tell your giants how big your God is."

Happy Friday, and have FUN today!!

Love,

MM

Parmesan Chicken with Caesar Roasted Romaine

Fast, Easy, Fresh! The heat chars the edges of the romaine leaves and softens the inner layers.
(4 servings)

4 7 oz. skinless, boneless chicken breasts (or thighs*)
Kosher salt
Freshly ground pepper
1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1&1/2 oz.)
1/2 cup Panko bread crumbs
3 T. EVOO
2 T. chopped flat-leaf parsley
2 garlic cloves, chopped, divided
2 large hearts of romaine, halved lengthwise
4 anchovy fillets packed in oil, drained and chopped
1 lemon cup into 8 wedges

Preheat oven to 450. Line a rimmed baking sheet with foil. Season chicken with S&P; place on prepared sheet. Combine cheese, panko, 2 T. oil, parsley, and 1 garlic clove in a med. bowl; season with S&P. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 mins. Drizzle romaine with 1 T. oil and sprinkle with remaining 1 chopped garlic clove. Season with S&P. Remove sheet from oven; place romaine around chicken. Roast until chicken is cook through and lettuce is browned at edges, about 5 mins. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

"Every morning you have two choices: Keep sleeping with your dreams, or wake up and chase them."

Have FUN today!!

Love,

MM

Mediterranean Baked Cod with Chickpea Salad

The colorful presentation of this one will elicit "Ooos and Ahhhs" from your friends and family:
(serves 4)

For the cod:
10 pitted Kalamata olives, minced
2 cloves of garlic, minced
3/4 cup packed fresh flat-leaf parsley, minced
1/2 t. lemon zest
2 T. freshly squeezed* lemon juice
1/8 t. kosher* salt
1/4 t. freshly* ground pepper
2 red bell peppers, trimmed and halved and seeded
1 t. EVOO, divided
2 cups baby spinach, stems removed*
4 5 oz. boneless, skinless cod fillets

For the salad:
2 t. EVOO
1/2 cup chopped red onion
1 clove garlic, minced
1 15 oz. can unsalted chickpeas, drained, rinsed, and patted dry
1/2 cup packed fresh flat-leaf parsley, minced, divided
1 T. dried oregano
1/4 cup fresh lemon juice
10 pitted Kalamata olives, chopped
1&1/2 cups grape tomatoes, chopped
1/4 cup crumbled feta cheese
1&1/2 t. lemon zest
1/4 t. freshly* ground pepper

To prepare the fish: Preheat oven to 350. Line a large baking sheet with foil. In a small bowl, combine 10 minced olives, 2 T. lemon juice, S&P. Set aside. On the baking sheet, arrange bell peppers skin side down. Brush tops of peppers with 1/4 t. oil, dividing evenly, then top each half with 1/2 cup spinach, parsley, and 1 cod fillet. To olive mixture, add remaining 3/4 t. oil and stir to combine; spread over cod, dividing evenly. Bake until cod flakes easily when tested with a fork, 20-25 mins. Meanwhile, to prepare the salad: In a med. skillet, heat 2 t. oil on med.-high. Add onions and 1 clove garlic and sauté for 1 min. Add chickpeas, 1/4 cup parsley, oregano, 1/4 cup lemon juice and 1 T. water and cook, stirring often, for 5 mins. Add 10 chopped olives and tomatoes and cook, stirring until liquid evaporates, about 8 mins. Stir in feta, remaining parsley, 1&1/2 t. lemon zest and pepper. Remove from heat. Carefully lift bell pepper halves and cod from baking sheet and divide among serving plates. Serve with Chickpea salad.

"True companions watch out for each other."

Have FUN today!!

Love,

MM

Avocado Stuffed with Spicy Shrimp Over Baby Herb Salad Greens

Living out here in the PNW we celebrate any sighting of sunshine. Here's an offering to that end that is bright with zingy flavors that can be put together in less than ten mins., and works brilliantly as either an appetizer or light lunch to take out with you.
(serves 4)

1 cup small cooked shrimp
1 ripe mango, diced
1/4 t. dried red chile flakes, or to taste    
Zest and juice of 1 lime (reserve 1/2 t. of the juice)
Small handful of finely chopped cilantro
Sea salt and freshly* ground pepper to taste
2 ripe* avocados
Fresh baby herb salad greens, to serve
1 T. EVOO

Place the shrimp, mango, chile flakes, zest and juice of the lime, and cilantro in a bowl and mix together. Season with S&P, and leave to marinate for a few mins. Halve the avocados. Carefully remove the pit and peel away the skin. Rub the avocado halves with reserved 1/2 t. lime juice. Divide salad greens among four plates and drizzle with a splash of oil. Place an avocado half on the greens, fill with spiced shrimp mixture and serve.

"Life is about moments. Don't wait for them, create them!! ~ Julian Lennon

Have FUN today.

Love,

MM

Baked Orzo with Black Forest Ham*, Crimini* Mushrooms, and Petite Peas

This one will become one of your favs.!!

4 cups low sodium* chicken broth
1 lb. orzo pasta
3 T. butter
1/3 lb. black forest ham cut into small strips or cubed
1 sweet* onion, chopped
8 oz. crimini* mushrooms, sliced
1 cup marsala wine
1/2 cup. heavy cream
4 oz. shredded fontina cheese
4 oz. mozzarella cheese, diced
1 cup frozen petite peas, thawed (Trader Joe's has THE best*)
1/2 t. Kosher* salt
1/2 t. freshly ground pepper
1/2 cup Panko* breadcrumbs
1/4 cup parmesan, grated
1&1/2 t. fresh thyme leaves

Preheat oven to 400. Butter a 9"x13" baking dish. Bring the chicken broth to a boil over med.-high heat in a med. saucepan. Add the orzo and cook until almost tender, about 7 mins. Pour the orzo and the broth into a large bowl. Set aside. Meanwhile, melt the butter over med. heat in a med. skillet. Add the onions and sauté until tender, about 3 mins. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 mins. Add the marsala. Scrape the brown bits off the bottom of the pan and cook until the marsala has reduced by half, about 5 mins. add the mushroom mixture to the orzo. Add the cream, fontina, mozz., peas, ham, and S&P. Stir to combine. Pour the mixture into the prepared baking dish. In a small bowl combine the breadcrumbs, parmesan, and thyme. Sprinkle over top of pasta. Bake until golden, about 25 mins. Serve with a wedge salad*, and warm garlic bread*.

"If you're not enjoying what you're doing, don't do it!"

Have FUN today!

Love,

MM