Summer Squash Casserole (Southern Living)

This is a great side dish for the summer. If you have a garden and need a new squash recipe you need to try this!

 Ingredients

• 1 1/2 pounds yellow squash
• 1 pound zucchini
• 1 small sweet onion, chopped
• 2 1/2 teaspoons salt, divided
• 1 cup grated carrots
• 1 (10 3/4-oz.) can cream of chicken soup
• 1 (8-oz.) container sour cream
• 1 (8-oz.) can water chestnuts, drained and chopped
• 1 (8-oz.) package herb-seasoned stuffing
• 1/2 cup butter, melted

Preparation

• 1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
• 2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
• 3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Berry Trifle (Tyler Florence)

I am making this for our small group tomorrow night. I hope it taste as good as it looks!

Ingredients
Berries:

    * 1 pint blueberries
    * 1 pint strawberries, hulled and cut into thick slices
    * 2 pint raspberries
    * 1 lemon, juiced
    * 1/4 cup sugar
    * 1 1/2 teaspoons cornstarch

Lemon Cream:

    * 1 quart whipping cream
    * 1 tablespoon sugar
    * 1/2 teaspoon vanilla extract
    * 1 (11-ounce) jar lemon curd
    * 1 store bought pound cake, sliced 1/2-inch thick

Directions

Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

Berries:

    * 1 pint blueberries
    * 1 pint strawberries, hulled and cut into thick slices
    * 2 pint raspberries
    * 1 lemon, juiced
    * 1/4 cup sugar
    * 1 1/2 teaspoons cornstarch

Lemon Cream:

    * 1 quart whipping cream
    * 1 tablespoon sugar
    * 1/2 teaspoon vanilla extract
    * 1 (11-ounce) jar lemon curd
    * 1 store bought pound cake, sliced 1/2-inch thick

Directions

Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.