Italian BBQ: Skewers with the Scottos!

In a large pot of lightly salted water, add corn, bring to a boil and remove immediately.

When corn has cooled, brush on melted butter, roll in Parmesan cheese.

Place on grill and cook a minute on each side. Serve immediately.

Melt 1/2 cup butter in 10-inch cake pan. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar-butter coating.

Cream 1 cup butter and sugar until light and fluffy. Add eggs, one at a time, mixing well. Sift together dry ingredients, and add, alternately with sour cream. Mix in almond extract. Pour on top of peaches in prepared pan and bake at 325 degrees, for 45 minutes (or until a wooden toothpick stuck into the center of the cake comes out clean).

Remove from oven and invert cake pan onto plate. Leave pan on plate for a few minutes, so brown sugar-butter can run out of pan onto cake.

Serve warm or at room temperature.