Last Minute Side Dishes & Farberware Giveaway

Do you need a side dish in a hurry?

farberware giveaway

I remember several years ago a friend and I were making a salad and the candied nuts that were supposed to go in the salad burned on the stove top. We ended up having to come up with a quick alternative to take with us since we had burned all the walnuts.

During the holidays it seems like there are more potlucks, dinners, and special events than usual.

If you need a side dish that is ready to go in less than thirty minutes try one of the recipes below.


Roasted Cauliflower


Spiced Green Bean Casserole


10 Minute Cranberry Sauce with Walnuts

creamed spinach

Creamed Spinach


Easy green beans and tomatoes

garlic butter asparagus

Garlic Butter Asparagus

skillet corn

Skillet corn


Bacon Sweet Potato Skillet


Green beans with Cranberries and Almonds


Caramelized Butternut Squash

Many quick side dishes are prepared in a skillet. I love my Farberware non-stick skillet because it is easy to clean and I don’t need to use oil or butter if I don’t want to.


It is also great for fixing a quick breakfast or reheating all those Thanksgiving leftovers. If you haven’t tried reheating your leftovers on the stove top you are missing out! Try it this weekend and you won’t microwave a leftover ever again!


If you have a favorite holiday dish you can share it on social media with the hashtag #SeasonstoCelebrate and be entered to win Farberware Dishwasher Safe Nonstick 12-Piece Set coated with Teflon® nonstick coating or a Farberware Dishwasher Safe Nonstick Jumbo Cooker.

You can also enter to win a Farberware Dishwasher Safe Nonstick 12-Piece Set coated with Teflon® nonstick coating in your choice of color right here! 

To enter leave a comment sharing your favorite skillet dish. Giveaway ends December 2, 2014.


This post may contain a link to an affiliate. See my disclosure policy for more information.

Apples & Sweet Potatoes with Cinnamon Butter

Apples & Sweet Potatoes with Cinnamon Butter at The Happy HousewifeBy contributing writer Beth

This apple and sweet potato recipe has five ingredients and the simplicity speaks for itself. The flavors blend together so well, and it’s the perfect recipe to go with a simplified Thanksgiving feast. The tradition is there in the warmth and sweetness of the dish, and all the ingredients are familiar and comfortable. There’s nothing intimidating in the ingredients or the preparation, and yet people will be shocked by how much they love the colorful layers of honey-sweetened goodness.

I use cinnamon as the only spice, but you could really jazz up this dish with cloves, nutmeg, allspice, and ginger. And the honey can be reduced if you think it’s a little too sweet. A spicier dish might actually do well with less honey. My children finished off this entire dish in one sitting!

If you don’t have a mandoline, see the note about slicing.

Apples & Sweet Potatoes with Cinnamon Butter at The Happy Housewife

Apples & Sweet Potatoes with Cinnamon Butter
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 large sweet potato
  • 2 small granny smith apples
  • ⅓ cup butter, melted
  • 1 teaspoon cinnamon
  • ¼ cup honey
  1. Preheat oven to 350 degrees F. Spray casserole with nonstick cooking spray.
  2. Peel the sweet potato and use a mandoline slicer to thinly slice them. Set aside.
  3. Slice the Granny Smith apples with a mandoline slicer.
  4. Arrange apples and sweet potatoes in an alternating pattern and place in the greased pan.
  5. Combine melted butter, cinnamon, and honey. Drizzle over the top of the apples and sweet potatoes.
  6. Bake at 350 degrees for 30 - 35 minutes or until sweet potatoes are fork tender.
If you don't have a mandoline, slice the potatoes and apples as thinly as possible with a knife. It may need to bake longer. You could also try using a food processor to get thin slices.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Rosemary Pull-Apart Bread

Rosemary Pull-Apart Bread at The Happy HousewifeBy contributing writer Beth

We have a rosemary bush in our front yard, and I just love to brush past it. It always smells like “yum” to me. As a result, I enjoy finding easy and delicious ways to cook with rosemary.

This rosemary pull-apart bread is great for serving because you don’t have to slice perfectly. This is great since I’m pretty much terrible at making clean, even bread slices. I think it’s because I just can’t wait long enough to let it cool off. Well with this pull-apart bread, you only have a to wait long enough to place the free form loaf on the table before you tear in.

Notes: You could probably leave out the thyme and basil, but I wouldn’t. They offer a very light reminder of their presence that never competes with the rosemary and only brings out the fullest flavor of the yeasty bread.

Rosemary Pull-Apart Bread at The Happy Housewife

Rosemary Pull-Apart Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the Dough
  • 3 teaspoons olive oil
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon dried rosemary
  • pinch of dried basil
  • pinch of dried thyme
  • ½ teaspoon onion powder
  • 2 ½ cups bread flour
  • 1 ½ teaspoons yeast
For the Topping
  • ½ cup butter
  • ½ cup Parmesan, grated
  • ½ teaspoon dried rosemary
  1. Warm the olive oil and milk in a saucepan over very low heat until the liquid reaches 100 degrees. Remove from heat and place in mixer bowl.
  2. Add salt, sugar, rosemary, basil, thyme, onion powder, and yeast. Blend well.
  3. Add flour ½ cup at a time and mix until soft dough starts to form. Remove dough from bowl and turn onto floured surface.
  4. Knead in remaining flour ¼ cup at a time until dough is smooth and no longer sticky.
  5. Place dough in a well-oiled bowl. Cover and let rise in warm spot on counter for 1 hour or until doubled in volume.
  6. Just before dough is completely risen, oil a 9 inch springform pan.
  7. To prepare the topping, melt the butter. In a large bowl, combine the butter, Parmesan, and rosemary. Set aside.
  8. Remove dough from bowl and stretch or roll out to knead out all air bubbles.
  9. Cut dough into 4 equal chunks, then cut each of those chunks into 8 small cubes. Place these cubes in the butter mixture.
  10. Toss the dough cubes around in the butter until all are coated. Place cubes in pan.
  11. Cover again and let rise for 50 minutes.
  12. Heat oven to 375 degrees. Remove cover and bake bread for 25 minutes or until light golden brown.
  13. Remove from pan onto a serving plate and enjoy!

Rosemary Pull-Apart Bread at The Happy Housewife

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Gluten-Free Green Bean Casserole

Gluten-Free Green Bean Casserole - Also dairy free with paleo options. | The Happy HousewifeBy contributing writer Tessa

Green bean casserole was one my very favorites growing up. When our focus on eating turned allergy friendly and real food based, I knew this was a casserole I had to reinvent for our holiday celebrations.

I was shocked at how much better the made from scratch, gluten-free green bean casserole tasted! WOW! It is infinitely tastier and full of real, pronounceable ingredients. Just once, give this homemade version a shot and let your taste buds thank you!

Be warned, you will want to gobble all the crispy onions up, so try and save some for the casserole!

Gluten-Free Green Bean Casserole - Also dairy free with paleo options. | The Happy Housewife

Gluten-Free Green Bean Casserole
Recipe type: Side Dish
Serves: 6
  • 1 pound green beans, trimmed and cut (~ 2 inches)
For the Mushroom Sauce
  • 3 tablespoons ghee, allowed butter, or avocado oil
  • 8 ounces mushrooms, finely diced
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • ½ teaspoon thyme
  • ½ teaspoon sea salt
  • 2½ tablespoons rice or coconut flour (use slightly less coconut flour)
  • 1 cup chicken broth
  • ½ cup full fat coconut or nut milk, unsweetened (or regular cream)
  • ¼ cup white wine
  • Up to 1 tablespoon lemon juice or 3 tablespoons allowed sour cream (optional)
For the Crispy Onions
  • 1 medium size sweet or yellow onion quartered and thinly sliced. (I use my food processor)
  • ½ cup rice flour (or ¼ cup coconut flour + ¼ cup arrowroot starch)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 2 - 4 tablespoons any milk to get dry mixture just wet, like a batter
  1. Bring a pot of salted water to a boil. Blanch the beans in the boiling water for about 2-3 minutes. They will continue to cook in the oven, so you want them barely cooked and bright green.
  2. Drain the beans and immediately rinse under cold water to stop the cooking. Set aside.
For the Mushroom Sauce
  1. In a large skillet, melt the ghee over medium heat and add the mushrooms and onions. Saute until the onions are soft and the mushrooms are wilted, 5-7 minutes.
  2. Stir in the garlic, thyme, and salt and saute for about a minute.
  3. Stir in the flour, dispersing evenly. Stir in chicken broth, milk, and white wine, whisking into the vegetables.
  4. Bring the mixture to a gentle boil to thicken, and turn off the heat. I like to add a touch of lemon or allowed sour cream for a little tang. Taste and decide for yourself.
  5. Stir in the blanched beans and pour into a pan of your choosing. Size is not overly important as you are just heating the mixture through.
  6. Place the pan in a 400 degree oven while you make the crispy onions. Set the timer for 30 minutes.
For the Crispy Onions
  1. Heat a large skillet over medium heat and add your fat for frying.
  2. Place the sliced onions and all the dry ingredients into a bowl and stir.
  3. Add the milk, a little at a time just until there is no dry flour left, like a batter.
  4. When your oil is hot (test a onion and see if it immediately sizzles), add the onions in batches to the skillet. Do not crowd the onions. Flip when golden. Brown up the other side and remove to a paper towel lined plate while you continue with the rest on the onions. Continue to add oil if the pan becomes dry.
  5. Top the green beans and continue to bake for the remainder of the 30 minutes. Casserole should be hot and bubbly.
This casserole can easily be made a couple of days in advance and then reheated in the oven. Just assemble the whole casserole (including the onions on top), cover and leave in the refrigerator until you are ready to bake.

Gluten-Free Green Bean Casserole - Also dairy free with paleo options. | The Happy Housewife

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This post may contain a link to an affiliate. See my disclosure policy for more information.