• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Jan D'Atri

  • One Minute
    • One Minute Kitchen Videos
    • One Minute Kid-chen Videos
  • Jan’s Recipes
    • All Recipes
    • Recipe Index
  • About Jan
    • Welcome
    • Career & Achievements
    • “Pinterest-y” Stuff
    • Behind the Scenes
    • My Polaroid
  • Find Jan
    • Television
    • Online
    • Newspaper
    • Radio
  • Shop
    • Shop
    • Shipping & Returns

Recipe

Jan D'Atri > Jan’s Recipes > Recipe > Thanksgiving Sides

Thanksgiving Sides

November 22, 2019 by Jan D'Atri

Most of you will be cooking a turkey for Thanksgiving. Have you decided on your side dishes yet? Here are three very simple and delicious ideas for last minute sides! The Yam and Apple Bake, Bacon Wrapped Asparagus Bundles and the Cranberry Cream Cheese Pockets are colorful, flavorful and easy as 1,2,3! Enjoy your feast and Happy Thanksgiving to you!

Watch my How To Video for Thanksgiving Sides here!

Print Recipe
Thanksgiving Sides
Yam & Apple Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
For Yam and Apples Bake:
  • 4 large yams or sweet potatoes (peeled and cut into 1/2 inch cubes)
  • 4 large crisp apples (cored, peeled and cut into 1/2 inch cubes)
  • 4 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup pecans (chopped)
For Bacon-Wrapped Asparagus Bundles
  • 16 large asparagus (or 24 small asparagus)
  • 8 pieces of bacon
  • olive oil for drizzling
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 hard-boiled eggs,
  • French's fried onions
For Cranberry Cream Cheese Pockets:
  • 2 containers Pillsbury™ crescent rolls
  • 1 cup cranberry sauce (with berries)
  • 1 package cream cheese
  • 1/2 cup chopped pecans
Servings
Ingredients
For Yam and Apples Bake:
  • 4 large yams or sweet potatoes (peeled and cut into 1/2 inch cubes)
  • 4 large crisp apples (cored, peeled and cut into 1/2 inch cubes)
  • 4 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup pecans (chopped)
For Bacon-Wrapped Asparagus Bundles
  • 16 large asparagus (or 24 small asparagus)
  • 8 pieces of bacon
  • olive oil for drizzling
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 hard-boiled eggs,
  • French's fried onions
For Cranberry Cream Cheese Pockets:
  • 2 containers Pillsbury™ crescent rolls
  • 1 cup cranberry sauce (with berries)
  • 1 package cream cheese
  • 1/2 cup chopped pecans
Yam & Apple Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For Yam and Apples Bake:
  1. Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish. Spread the yams or sweet potatoes and apples in the casserole dish. In a small saucepan, melt the butter, brown sugar, cinnamon and salt, cooking and stirring until sugar has dissolved. Pour over yams and apples. Sprinkle pecans over top. Cover with foil and bake for 1 hour. When yams are soft, uncover and cook for another 10 minutes.
For Bacon-Wrapped Asparagus Bundles
  1. Preheat oven to 350 degrees. Pre-cook the bacon until it is halfway done. Drain and set aside. Bend the asparagus until they snap. Discard the stem portion of the asparagus. With a potato peeler, trim the bottom part of the asparagus. Rap two pieces of bacon around four large or 6 small asparagus. Place all four bundles in a baking sheet. Drizzle olive oil over asparagus and sprinkle with salt and pepper. Bake for 15 minutes or until bacon is crisp and asparagus are tender. Remove from oven and place on a serving platter. Chop hard boiled eggs. Sprinkle over asparagus bundles. Finish off with a sprinkling of French’s fried onions.
For Cranberry Cream Cheese Pockets:
  1. Preheat oven to 350 degrees. Lightly spray a mini muffin tin. Roll out container of cinnamon rolls on a floured surface. Gently pinch together the seams to create one large sheet. Cut into approximately 2 inch squares or large enough to fit a mini muffin tin. Press the squares into the tins. Place a 1 inch square of cream cheese into the crescent pockets. Top with 1 heaping teaspoon of the cranberry sauce. Sprinkle pecans into each pocket. Bake for 15 minutes or until pockets are golden brown. Serve immediately.
Share this Recipe

Filed Under: Recipe

Footer

Recent Posts

Homemade Chili

Baklava Cheesecake Cups

St. Patty’s Day Skillet Spinach Dip

Meatloaf with Sweet & Savory Sauce

Jan D'Atri Logo

jan@jandatri.com

Sign-Up for Jan's Newsletter
  • Home
  • One Minute Kitchen Videos
  • Jan’s Recipes
  • About Jan
  • Find Jan
  • Shop
  • Press Kit
  • Contact
  • Privacy Policy
  • Terms & Conditions
jandatri.com, Momma & Me LLC, My Momma's Biscotti, My Baby's Biscotti, Rescued Recipes, Inc., A Brighter Day, LLC, are registered trademarks of A Brighter Day Enterprises, LLC.
© Copyright 2023 Jan D'Atri · All Rights Reserved
Custom Website Development by Focus Web Technologies