This recipe was adopted 30+ years ago and has been a staple on the Nichols/Parkes Thanksgiving Table. They call it “Pineapple Thing” but, we believe the official title is “Pineapple Bread Pudding.”
(Pineapple Bread Pudding)
1 stick butter
3/4 Cup sugar
1 can (20 oz) crushed pineapple
8-10 slices bread (cubed)
Soften and cream butter and sugar together and add the remaining ingredients. Toss everything together and bake for 1 hour at 325 degrees.
Today is a 2 for 1 recipe day, because my family (The DeWitt kids) have a favorite recipe that we adopted from the Parkes Family and my kids call it “Miss Amber’s Cheaty Potato Soup.” We are pretty sure it’s just potato soup, but because Amber uses frozen hash browns instead of shredding potatoes, they nicknamed “cheaty.” Short cuts or not, it’s a fan favorite.
Miss Amber’s “Cheaty” Potato Soup
1 30 oz bag of frozen hash browns (you can use cubed) but Amber and I use shredded hash browns
2 14 oz cans of chicken broth
1 oz can of Cream of Chicken Soup
¼ tsp ground black pepper
½ cup chopped onion
1 oz package of cream cheese
Optional Toppings: Cheese, Bacon, Green Onions, Sour Cream
- In a slow cooker, combine hash browns, chicken broth, chicken soup, onion and black pepper.
- Cook on low (5-6 hours)
- Add cream cheese and cook 30 more minutes or until the cream cheese melts, stirring occasionally.
- Serve and add desired toppings