I have been spending a lot of time with my family and I had the chance to cook with them a lot over the past few weeks. Here is a recipe roundup up even more cooking with the family. First a simple barbecue feast with grilled chicken, barley succotash, tomato and cucumber salad and grilled zucchini. The tomatoes, cucumbers, and zucchini all came from my dad’s garden. We put a simple dressing of dill, yogurt (not greek), lemon, salt and pepper.
Then over the labor day weekend while visiting family in South Carolina, I made a trifle with a little help from the rest of the family. I baked a red and blue velvet cake (from a box mix) on a cookie sheet. After cooling I cut it into cubes and made the frosting (well my aunt was in charge of that) out of butter, 1/3 less fat cream cheese, one box of powdered sugar, and cool whip. Then I used the help from my little cousin to put the trifle together layering the cake, frosting, then berries (we used strawberries, blueberries, raspberries, and blackberries). We enjoyed bringing out our artistic side and making it pretty although it was short lived and eaten very shortly after.
Trifles are not very beautiful once you start digging in, but they are great for cakes that may have overcooked, or are just not very pretty, or if you wanted to eat some cake without anyone noticing!