Feeling Squashed

This whole Shelter in Place thing has me feeling all sorts of ways.  I'm normally not a crier, but lately with school ending as if there's nothing special about it, proms being cancelled, and no graduations or parties to celebrate, I have been feeling down.  SQUASHED.  I have cried more in the last week than I have in an entire year!  I understand why we are having to do this, but I feel so bad for all the kids who missed celebrations and their moments to shine.  I want them to have these moments!!!  I want to celebrate THEM!  And their ACCOMPLISHMENTS!  And their HARD WORK!  Waving from a distance and shouting "Good Job" just doesn't cut it for me.  I want to cry happy tears for them.  I want to give them BIG hugs and look into their eyes and tell them how proud I am of them and tell them I knew they could do it - even when it was hard.  I want to stand close to them and feel their excitement!  I wanted to wave good bye to the kids on the buses on the last day of school as the bus drivers blow their horns and kids yell good bye out the windows.  But that did not happen.  Instead, I'm feeling squashed.

So here's a squash recipe.  Maybe it will make you feel better if you are feeling squashed too.

Breaded Squash Slices

1 large squash or 2 medium squash
1/2 cup Italian bread crumbs
1/2 cup Plain bread crumbs
1/2 cup grated Parmesan cheese
1 egg
spray butter

Preheat oven to 400 degrees.  Slice 1 large squash into 1/4" thick slices.  Mix bread crumbs and cheese together in a plastic bag.  Dip the squash slices into the egg and put the squash into the bag of cheese and bread crumbs.  Shake to coat well.  Spray a cookie sheet with Pam and lay the squash on the pan in a single layer.  Spray the butter on top and bake for 20 -25 min.

P.S.  I hate the Corona Virus for SO MANY reasons.  Go away Corona.  You're not welcome here!

Co-Co-Coconut

I made this a couple of weeks ago, but haven't stopped to share it until now.  Someone told me about this and when I saw the recipe, I did what I always do.  I changed a few things and tweeked it to make it my own.  Here's the tweeked (improved) version.

Coconut Custard Pie

1/2 cup of Bisquick or other pancake mix
3/4 cup of sugar
4 eggs
2 cups half and half
1 cup sweetened flaked coconut
1 tsp. vanilla
1 Tb softened butter

Preheat oven to 400 degrees.  Combine all the ingredients and mix by hand.  Pour into a 9" or 10" pie plate that has been buttered or sprayed with Baker's Joy.  Bake for 25 - 30 min.  Crust will form on it's own.

Want to give it a little extra goodness?  Spread milk chocolate chocolate chips on the top.  Let them melt and spread with a spatula.  (You're welcome. ;) )

Peach-a-licious!

Tomorrow is Memorial Day.  The day we reflect and honor those who fought and continue to fight for our freedom.  This is the day most people have their first official cookout of Summer.  I will be making BBQ ribs and chicken, baked beans, breaded zucchini slices, corn on the cob, and a sour cream peach pound cake made with fresh peaches.  The best part is that my Mama is coming to have dinner with us!  My mom is 87 years old and isn't in the best of health so any time I get to spend with her is valued.  I hope she enjoys this meal and her time with us.

Sour Cream Peach Pound Cake

1 cup of softened butter
2 cups of sugar
6 large eggs
1 tsp almond extract
1 tsp vanilla extract
2 1/2 cups plain flour - regular or Gluten free
1 tsp cinnamon
1/4 tsp baking soda
1/4 cup salt
1/2 cup sour cream (don't use the light or fat free sour cream)
2 1/4  peeled and diced fresh peaches (I used 7 peaches)
1/2 cup plain flour - regular or Gluten free

Preheat oven to 350 degrees.  In a large bowl mix the butter and sugar until creamy.  Add the eggs one at a time and beat well.  Add in the almond and vanilla extracts.  Add in the 2 1/2 cups of flour, cinnamon,  baking soda, and salt.  Add in sour cream and beat until smooth.  Combine peaches and 1/2 cup flour in a plastic bag and coat.  Fold in the peaches to the mixture.  Pour into a bundt pan that has been sprayed with Baker's Joy.  Bake for 70 - 75 min until a cake tester or toothpick comes out clean.  Cool before removing from pan.

Cinnamon Drizzle Icing

1 cup powdered sugar
1 tsp vanilla
1 tsp cinnamon
2 Tb of liquid French Vanilla coffee creamer

Combine all the drizzle ingredients into a bowl.  With a fork, stir and mix the ingredients until smooth and creamy.  Drizzle over the cooled cake.

*If possible, make the cake a day in advance so the flavors have a chance to blend better.  (Ignore the 1970's Tupperware cake saver plate.)