WOMEN'S CONFERENCE 2024 - EVERY DAY JOY

 Summer Orzo Salad

 

Ingredients

• 1 package (16 ounces) orzo pasta
• 1/4 cup water
• 1-1/2 cups fresh or frozen corn
• 24 cherry tomatoes, halved 
• Rotisserie Chicken
  
• 2 cups crumbled feta cheese
• 1 medium cucumber, seeded and chopped
• 1 small red onion, finely chopped
• 1/4 cup minced fresh mint
• 2 tablespoons capers, drained and chopped, optional
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup sliced almonds, toasted

Directions

• 1. Cook orzo according to package directions for al dente. Drain orzo; rinse with cold water and drain well. Transfer to a large bowl.
• 2. In a large nonstick skillet, heat 1/4 cup water over medium heat. Add corn; cook and stir until crisp-tender, 3-4 minutes. Add to orzo; stir in tomatoes, feta cheese, cucumber, onion, mint and, if desired, capers. In a small bowl, whisk oil, lemon juice, lemon zest, salt and pepper until blended. Pour over orzo mixture; toss to coat. Refrigerate 30 minutes. 
• Just before serving, stir in almonds.
  

 

• Zucchini Bread

  
  3 eggs
  1 Cup oil
  3 Cups sugar
  1 tsp baking soda
  1 tsp baking powder
  2 t vanilla extract
  3 cups unpeeled grated zucchini
  3 Cups flour
  1 tsp cinnamon
  1 tsp salt
  
  Mix all ingredients in a mixing bowl.  Pour into 2 greased 9 x 5x 3 loaf pan.  Bake at 325 degrees until center of bread springs back when touched.  About 1 hour.  Cool on rack.  Slice to serve 8-10 servings.

  BEST FLOURLESS CHOCOLATE CAKE

  Rich fudge cake with a chocolate ganache glaze.  An amazing gluten free cake!

• Yield: 12 servings

  Rich fudgy cake with a chocolate ganache glaze. An amazing gluten free cake!

  Ingredients

  Cake

  • 1/2 cup butter
  • 1 cup semi sweet or bittersweet chocolate chips (or half of each)
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder

  Glaze

  • 3 Tbsp butter
  • 2/3 cup high quality semi sweet chocolate chips

  Instructions

  1. Line a round 8" cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.
  2. Melt butter in a large glass mixing bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
  3. Whisk the sugar, salt, and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.
  4. Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
  5. Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

  Glaze:

  1. Combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
  2. Spread glaze over cake. Let sit for several hours till chocolate sets.
  3. Serve cake as is, or with fresh berries, whipped cream, or ice cream.