This year I’m going to 2 Thanksgiving dinners. One on Thursday and the other on Friday and was told I didn’t have to cook anything.
I can’t do that! LOL.
Thinkin about green bean casserole.
Haven’t made it in a couple years. Miss it. Not a fan of green beans but the French’s onion have a place in my heart
Still bringing the tradition sides my Grandma made.
My fav.. Cranberry, pineapple jello mold served with mayo. The recipe I have is so old it calls for a #2 can of pineapple!
INGREDIENTS 1 tube refrigerated biscuit dough 3 tbsp. melted butter 3 tbsp. maple syrup, divided 1/4 c. brown sugar 2 tbsp. granulated sugar Pinch kosher salt 8 slices bacon, cooked and crumbled 1 1/2 c. powdered sugar 2 tbsp. milk
DIRECTIONS Preheat oven to 350° and grease an 9-x-5" loaf pan. Cut each biscuit in half to create 16 rounds. Mix melted butter with 1 tablespoon maple syrup. Brush on both sides of each biscuit round. In a medium bowl, mix together the sugars and a generous pinch of salt. Coat each biscuit in the sugar mixture, tapping off excess.
Make stack: onto one biscuit, sprinkle a handful crumbled bacon and cover with another biscuit. Repeat this process until all bacon and biscuits are used, ending on a biscuit.
Place biscuit stacks into loaf pan on their sides, so the layers stand upright. If you have any extra maple butter, brush the top of the loaf. Bake until biscuits are puffy and golden, about 40 minutes. Let cool slightly and remove from pan.
While cooling, make the glaze: In a medium bowl, whisk milk and maple syrup into powdered sugar until smooth. Drizzle over warm loaf and serve.