Coffee, Caramel & Cream

I love Thanksgiving. Want to know what I love the most about it? I'm going to shock you all and tell you that my favorite thing about the holiday is NOT eating (although that is a close second).

My absolute favorite part about Thanksgiving is going up to my parent's house early in the morning to help my mom cook.

                                                  

We put the parade on, drink our morning coffee, put our aprons on, let the guys watch over the kids, and get to work preparing our lunch time feast. Just typing that out fills me with warmth and joy. I cherish that morning with my mom, who over the years has become my best friend. Her strength and wisdom are exactly what I need when I am having a rough day.

                                

One of my jobs for the morning is peeling the potatoes. I am VERY slow at this, my mom on the other hand can have a whole bag peeled and diced within minutes. One of these days I hope to become a potato peeling ninja like her.

My other job has been to make the pineapple filling. This is very ironic for me because when I was younger I never even tried it! My mom made it EVERY year for Thanksgiving, but childhoold Angela for some reason thought the combination sounded gross. Adult Angela can't get enough of it! I make it as a side dish throughout the year for my family. Everyone who tries it is so amazed at how amazing it is and how good it goes with not only ham, but turkey and beef as well.

Ingredients:   (this makes a side dish for 4 people, if you are serving it to more people, like at Thanksgiving, than I would double it)

• 1 stick of unsalted butter
• 3/4 cup sugar
• 4 eggs
• 1 can (20oz) of crushed pineapple (mostly drained)
• 5 slices of bread (ripped into pieces) (I use whole grain)

*** For the smaller serving use around an 8x8 size pan,  if you double it use a 9x13 pan.

Directions:

 Preheat oven to 350 degrees

Butter your pan

Cream together butter and sugar

                                    
Add eggs one at a time

Stir in pineapple

Fold in bread pieces

                                  

Bake for 30-35 minutes

                                
If you double it, you may have to lengthen the cooking time to 40-45 minutes.

Years from now when I make this recipe, it will ALWAYS make me think of Thanksgiving mornings with my wonderful mom, and how blessed and grateful I am to have her.


                                     Thanks for stopping by today!