Camilla – Page 3 – Family Feast

You can cut holiday stress by prepping key dishes ahead so you spend less time in the kitchen and more time with family. Make casseroles, sauces, and baked goods that freeze or chill well, label everything, and rehearse simple reheat steps so service is smooth. Start with breakfast casseroles, cranberry sauce, and par-baked rolls, then move to mains and desserts—you’ll finish most work days before guests arrive and still have time for last-minute touches. Freezer-Friendly Breakfast Casserole A cozy, time-saving breakfast casserole you can prep ahead and freeze for stress-free holiday mornings. Ingredients: 1 pound (450 g) breakfast sausage (pork or turkey), casings removed 8 large eggs 2 cups (480 ml) milk (whole or 2%) 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme or Italian seasoning 4 cups (about 12 oz / 340 g) frozen hash browns (shredded or diced), thawed and drained 1 cup shredded cheddar cheese 1 cup shredded mozzarella or Monterey Jack cheese 1 small onion, finely chopped (optional) 1/2 cup diced bell pepper (optional) 2 tablespoons chopped fresh parsley (optional, for garnish) Cooking spray or 1 tablespoon butter (for greasing) Aluminum foil or a freezer-safe lid and freezer bag for storage How to Make: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter. In a skillet over medium heat, cook the sausage, breaking it up, until browned and cooked through; drain excess fat. If using onion and bell pepper, add them to the skillet for the last 3–4 minutes of cooking to soften; remove from heat. In a large bowl, whisk together the eggs, milk, salt, pepper, and dried thyme (or Italian seasoning). Stir the thawed hash browns, cooked sausage (and veggies, if using), and half of the shredded cheeses into the egg mixture until evenly combined. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining cheese over the top. Bake uncovered for 35–45 minutes, until the center is set and the top is golden and bubbly; a knife inserted in the center should come out clean. Let cool about 15 minutes, then cover tightly with foil or a freezer-safe lid; for freezing longer-term, wrap again or place in a freezer bag and freeze up to 3 months. To reheat from frozen: thaw in the refrigerator overnight, then bake at 350°F (175°C) for 25–30 minutes until heated through; to bake from frozen, remove foil and bake at 375°F (190°C) for 50–60 minutes, tenting with foil if the top browns too quickly. Garnish with chopped parsley if desired, slice into squares, and serve warm. Enjoy easy, festive breakfasts all season long—just slice, heat, and savor! Make-Ahead Cranberry Orange Sauce Bright, tangy cranberry-orange sauce that’s even better made ahead — brightens any holiday plate. Ingredients: 12 ounces (about 340 g) fresh or frozen cranberries 1 cup (200 g) granulated sugar (adjust to taste) 1 cup (240 ml) orange juice (preferably fresh) Zest of 1 medium orange 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract (optional) 1/4 teaspoon ground cinnamon or a cinnamon stick (optional) 1–2 tablespoons orange liqueur or finely grated orange peel marmalade (optional, for depth) How to Make: Rinse cranberries and discard any soft or damaged ones. In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, and salt. Add cinnamon or cinnamon stick if using. Bring mixture to a gentle boil over medium heat, stirring occasionally to dissolve sugar. Reduce heat and simmer for 10–15 minutes, stirring now and then, until cranberries pop and sauce thickens to your liking. Remove from heat and stir in vanilla and orange liqueur or marmalade if using; remove cinnamon stick if used. Let sauce cool to room temperature — it will thicken further as it cools. Transfer to a clean jar or airtight container and refrigerate for up to 7–10 days (or freeze for longer storage). Serve chilled or at room temperature alongside your holiday mains. Make ahead with confidence — this bright, zesty sauce keeps well and tastes even better after a day or two! Slow-Cooker Mulled Wine Base Warm winter cheer in a pot — the easiest slow-cooker mulled wine base for cozy gatherings. Ingredients: 1 bottle (750 ml) dry red wine (like Merlot or Cabernet Sauvignon) 1 cup apple cider or unsweetened apple juice 1/4 cup brown sugar (adjust to taste) 2 cinnamon sticks 4 whole cloves 2 star anise 1 orange, thinly sliced (plus extra slices for garnish) 1 lemon, thinly sliced 1/4 teaspoon whole black peppercorns (optional, for warmth) 1 vanilla bean split lengthwise or 1 teaspoon vanilla extract 1/4 cup brandy or rum (optional, added at the end) Fresh cranberries or orange peel strips (optional, for garnish) How to Make: Pour the red wine and apple cider into the slow cooker. Add brown sugar, cinnamon sticks, cloves, star anise, peppercorns, and the split vanilla bean (or vanilla extract). Stir in the orange and lemon slices so they float through the liquid. Cover and cook on LOW for 1.5–2 hours or on HIGH for 45 minutes, until aromas bloom and flavors meld—don’t let it boil. Taste and adjust sweetness, stirring in more brown sugar if needed. If using, stir in the brandy or rum just before serving to warm through. Use a slotted spoon or fine mesh strainer to remove whole spices and citrus slices, or leave them in for a rustic look. Ladle into mugs, garnish with orange slices, cranberries, or a cinnamon stick, and keep warm on the slow cooker’s LOW setting for serving. Cheers to a cozy, fragrant holiday drink — sip slowly and enjoy the glow! Freezable Turkey Pot Pie A cozy, make-ahead Freezable Turkey Pot Pie that turns holiday leftovers into a no-fuss weeknight feast. Ingredients: 3 cups cooked turkey, shredded or diced 2 cups frozen mixed vegetables (peas, carrots, corn, green beans) thawed 1 medium onion, finely chopped 2 cloves garlic, minced 4 tablespoons unsalted butter 1/3 cup all-purpose flour 2 cups low-sodium chicken or turkey broth 1 cup milk (whole or 2%) 1 teaspoon dried thyme 1/2 teaspoon dried rosemary (optional) Salt and black pepper, to taste 1 teaspoon Dijon mustard (optional, for brightness) 1 sheet frozen puff pastry or 1 refrigerated pie crust (thawed) 1 egg beaten with 1 tablespoon water (egg wash) 1 tablespoon fresh parsley, chopped (optional, for garnish) Nonstick spray or extra butter for greasing How to Make: Preheat oven to 400°F (200°C). Grease a 9-inch pie dish or similar baking pan and set aside. In a large skillet, melt butter over medium heat. Add onion and cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant. Sprinkle the flour over the onions and garlic, stir constantly 1–2 minutes to form a roux. Gradually whisk in the broth and then the milk until the sauce is smooth and starts to thicken, about 3–5 minutes. Add thyme, rosemary (if using), Dijon (if using), and season with salt and pepper. Taste and adjust seasoning. Stir in the cooked turkey and thawed mixed vegetables. Cook 1–2 minutes until everything is well coated and heated through. Remove from heat. Spoon the filling into the prepared pie dish and smooth the top. Lay the puff pastry or pie crust over the filling, trimming any excess and crimping the edges to seal. Cut a few small slits in the top to vent. Brush the crust with egg wash and place the pot pie on a baking sheet to catch drips. For fresh baking: bake 25–30 minutes until the crust is golden and the filling bubbles. Let rest 10 minutes before serving. For freezing: let the assembled (unbaked) pot pie cool completely, then wrap tightly in plastic wrap and foil. Label and freeze up to 3 months. To bake from frozen: remove outer foil, keep pie wrapped in foil, bake at 375°F (190°C) for 45–60 minutes covered, then uncover and bake 15–20 minutes more until crust is golden and filling bubbles. Let rest 10 minutes before serving. Enjoy warm slices of this comforting pot pie — perfect for turning holiday leftovers into a delicious, make-ahead meal! Do-Ahead Mashed Potato Casserole Creamy, make-ahead mashed potato casserole that bakes up golden and perfect for holiday crowds. Ingredients: 3 lb russet potatoes, peeled and cut into 1-inch cubes 1/2 cup unsalted butter, room temperature 1 cup sour cream 1/2 cup whole milk (or more for desired creaminess) 1 tsp salt, plus more to taste 1/2 tsp freshly ground black pepper 1 cup shredded sharp cheddar cheese (divided) 1/2 cup grated Parmesan cheese 1/2 tsp garlic powder 2 tbsp chopped fresh chives or green onions (optional) 1/2 cup panko breadcrumbs or extra shredded cheese for topping Nonstick cooking spray or 1 tbsp butter for the baking dish How to Make: Preheat oven to 350°F (175°C) if baking now, or skip if refrigerating for later. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until potatoes are very tender, about 15–20 minutes; drain well. Return potatoes to the pot off the heat and mash with butter until mostly smooth. Stir in sour cream, milk, salt, pepper, garlic powder, and half the cheddar and Parmesan until creamy. Adjust milk for desired consistency and taste for seasoning. Fold in chives or green onions if using. Transfer mashed potatoes to a greased 9×13-inch baking dish, smooth the top, and sprinkle with remaining cheddar and Parmesan; add panko or extra cheese for a crispy topping. To make ahead: cover tightly with foil and refrigerate up to 2 days. For best texture, let sit at room temperature 30 minutes before baking. To bake from chilled: uncover and bake at 350°F (175°C) for 35–45 minutes, or until heated through and topping is golden. If baking immediately, bake 25–30 minutes until bubbly. Let rest 5 minutes before serving so portions hold their shape. Serve warm and watch these creamy, cheesy potatoes disappear at the first pass around the table! Make-Ahead Stuffing With Sausage and Herbs A savory, herb-packed stuffing that’s made ahead so you can relax on the big day. Ingredients: 1 pound Italian sausage (mild or hot), casings removed 1 large onion, finely chopped 3 celery stalks, finely chopped 4 cloves garlic, minced 8 cups day-old bread cubes (about 1 pound) — sourdough, French, or a mix 4 tablespoons unsalted butter 2 tablespoons olive oil 2 tablespoons fresh parsley, chopped 2 tablespoons fresh sage, finely chopped (or 2 tsp dried) 1 tablespoon fresh thyme leaves (or 1 tsp dried) 1 teaspoon salt, plus more to taste 1/2 teaspoon black pepper 2-3 cups low-sodium chicken or vegetable broth (start with 2 cups) 2 large eggs, beaten How to Make: Preheat a skillet over medium heat and add olive oil. Crumble in the sausage and cook until browned and cooked through, about 6–8 minutes. Transfer to a bowl and set aside. In the same skillet, add butter. When melted, add onion and celery; sauté until softened, about 5–7 minutes. Add garlic, parsley, sage, thyme, salt, and pepper to the pan; cook 1 minute more until fragrant. In a large mixing bowl, combine the bread cubes, cooked sausage, and the vegetable-herb mixture. Pour in 2 cups of broth and the beaten eggs. Toss gently to combine; the mixture should be moist but not soggy. Add up to 1 more cup broth if it seems too dry. Taste and adjust seasoning with additional salt and pepper if needed. To bake now: transfer to a greased 9×13-inch baking dish, cover with foil, and bake at 350°F (175°C) for 30 minutes. Remove foil and bake 10–15 minutes more until the top is golden. To make ahead: assemble the stuffing in the baking dish, cover tightly, and refrigerate up to 24 hours (or freeze up to 1 month). If refrigerated, bake covered at 350°F for 40 minutes, then uncover and bake 10–15 minutes until golden. If frozen, thaw overnight in the fridge before baking. Let the stuffing rest 5 minutes before serving. Enjoy the warm, herby comfort—perfect as a holiday side that frees up oven space and stress. Refrigerator Blueberry Lemon Cheesecake A bright, no-bake Blueberry Lemon Cheesecake that’s creamy, tangy, and perfect for making ahead. Ingredients: 2 cups graham cracker crumbs (about 10–12 crackers) 5 tablespoons unsalted butter, melted 1 tablespoon granulated sugar 16 oz (450 g) cream cheese, softened 1 cup powdered sugar, sifted 1 teaspoon vanilla extract Zest of 1 lemon 2 tablespoons fresh lemon juice 1 cup heavy cream, cold 1 cup blueberry jam or preserves 1/2 cup fresh blueberries (plus extra for garnish, optional) How to Make: In a bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of an 8- or 9-inch springform pan to form an even crust; chill in the fridge while you make the filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla, lemon zest, and lemon juice; beat until well combined and smooth. In a separate cold bowl, whip the heavy cream to soft peaks. Fold the whipped cream gently into the cream cheese mixture until light and uniform. Spread about two-thirds of the cream cheese filling over the chilled crust, smoothing the top. Warm the blueberry jam slightly (10–15 seconds in the microwave) so it becomes pourable, then spoon it over the filling and spread into an even layer. Dollop and gently swirl the remaining cheesecake filling over the blueberry layer, or cover completely for a marbled look. Scatter the fresh blueberries on top, if using, then cover and refrigerate at least 4–6 hours or overnight to set. Before serving, run a knife around the pan, release the springform, slice, and enjoy chilled. Enjoy a luscious slice of lemony cream with sweet blueberry goodness—perfect for holiday make-ahead bliss! Make-Ahead Green Bean Almondine Bright, buttery green beans with toasted almonds that reheat beautifully for holiday meals. Ingredients: 1 1/2 pounds fresh green beans, trimmed 3/4 cup sliced almonds 3 tablespoons unsalted butter 1 tablespoon olive oil 2 cloves garlic, minced 1 small shallot, finely chopped (about 2 tablespoons) 1 tablespoon lemon juice 1/2 teaspoon lemon zest (optional) 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley (optional, for garnish) 1/4 cup low-sodium chicken broth or vegetable broth (for make-ahead reheating) How to Make: Blanch the green beans: bring a large pot of salted water to a boil, add the beans and cook 3–4 minutes until bright green and just tender. Immediately plunge the beans into a bowl of ice water to stop cooking, then drain and pat dry. Toast the almonds: heat a dry skillet over medium heat and cook the sliced almonds, stirring frequently, until golden and fragrant, 3–5 minutes. Transfer to a plate to cool. In the same skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the shallot and cook 1–2 minutes until softened. Add the garlic and cook 30 seconds until fragrant, then add the blanched green beans and toss to coat. Stir in the remaining 1 tablespoon butter, lemon juice, lemon zest (if using), salt, and pepper. Cook 1–2 minutes to warm through and let flavors meld. Remove from heat and fold in most of the toasted almonds, reserving a few for garnish. Sprinkle with chopped parsley if using. For make-ahead: transfer to an oven-safe dish, cover tightly, and refrigerate up to 48 hours. To reheat, add the 1/4 cup broth, cover with foil, and bake at 350°F (175°C) for 15–20 minutes until heated through; uncover, sprinkle remaining almonds on top, and serve. Taste and adjust seasoning before serving. Enjoy the crisp-tender beans and nutty crunch—perfect for holiday plates or any weeknight feast! Freezable Beef Bourguignon Comforting, freezer-friendly beef bourguignon that tastes like it simmered all day—even when you make it ahead. Ingredients: 2 lbs (900 g) beef chuck, cut into 1½-inch cubes Salt and freshly ground black pepper 3 tbsp all-purpose flour 3 tbsp olive oil or vegetable oil, divided 6 oz (170 g) bacon or pancetta, diced 1 large onion, chopped 2 carrots, peeled and sliced into ½-inch rounds 3 cloves garlic, minced 2 tbsp tomato paste 2 cups (500 ml) red wine (Burgundy or any dry red) 2 cups (500 ml) beef stock 1 tbsp Worcestershire sauce (optional) 2 tsp fresh thyme leaves (or 1 tsp dried) 2 bay leaves 8–10 small pearl onions, peeled (or 1 small yellow onion, chopped) 8 oz (225 g) cremini or button mushrooms, halved 2 tbsp butter (for sautéing mushrooms and onions) Fresh parsley, chopped, for garnish How to Make: Season the beef cubes generously with salt and pepper, then toss with the flour to coat evenly; shake off excess. Heat 2 tbsp oil in a large heavy pot over medium-high heat. Brown the beef in batches until nicely seared on all sides; transfer to a plate. Add the remaining 1 tbsp oil to the pot, then cook the diced bacon until crisp. Remove bacon and set aside with the beef. In the bacon fat, sauté the chopped onion and carrots until softened, about 5 minutes. Stir in the minced garlic and tomato paste; cook 1 minute until fragrant. Pour in the wine and scrape up any browned bits from the bottom of the pot; let the wine reduce by about one-third (3–5 minutes). Return the beef and bacon to the pot. Add the beef stock, Worcestershire sauce (if using), thyme, and bay leaves. Bring to a simmer. Cover and cook gently on low for 1.5–2 hours, or until the beef is tender. (Alternatively, cook in a 325°F/160°C oven for the same time.) While the stew simmers, melt 1 tbsp butter in a skillet and sauté the pearl onions until lightly browned; set aside. In the same skillet, melt the remaining 1 tbsp butter and sauté the mushrooms until golden; set aside. When the beef is tender, stir the sautéed mushrooms and onions into the stew. Simmer uncovered 10 more minutes to meld flavors. Adjust seasoning with salt and pepper. To freeze: let the stew cool completely. Portion into airtight freezer containers or heavy-duty freezer bags, leaving some headspace. Freeze for up to 3 months. To reheat from frozen: thaw overnight in the refrigerator, then simmer gently in a pot until warmed through. If reheating from frozen, thaw in warm water bath for the container then heat thoroughly. Garnish with chopped parsley before serving and enjoy over mashed potatoes, egg noodles, or crusty bread. This make-ahead beef bourguignon gets even better with time—dinner tastes like a cozy Sunday, anytime you want. Do-Ahead Baked Macaroni and Cheese Creamy, cheesy baked macaroni you can put together ahead and pop in the oven when guests arrive. Ingredients: 1 pound elbow macaroni (or other small pasta) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups whole milk, warmed 1 cup heavy cream 3 cups sharp cheddar, shredded 1 1/2 cups Gruyère or Monterey Jack, shredded 1 teaspoon Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon salt (adjust to taste) 1/4 teaspoon black pepper 1/2 cup plain breadcrumbs (panko or regular) 2 tablespoons melted butter (for topping) Optional: 1/4 teaspoon cayenne for a touch of heat Optional: 2 tablespoons chopped fresh parsley for garnish How to Make: Preheat oven to 350°F (175°C) if baking now; for make-ahead, skip preheating and assemble casserole cold. Cook macaroni in salted boiling water until just al dente (about 1 minute less than package directions). Drain and set aside. In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook 1 minute to form a roux, stirring so it doesn’t brown. Gradually whisk in warmed milk and cream until smooth and slightly thickened, about 3–5 minutes. Remove from heat and stir in Dijon, paprika, salt, pepper, cayenne (if using), then fold in 2 1/2 cups of the cheddar and all the Gruyère until melted and smooth. Toss the drained pasta into the cheese sauce until evenly coated. Transfer pasta mixture to a lightly buttered 9×13-inch baking dish and sprinkle the remaining 1/2 cup cheddar over the top. Mix breadcrumbs with melted butter and evenly sprinkle over the cheese layer. If baking now, bake uncovered 25–30 minutes until bubbly and golden on top. For make-ahead, cover tightly with foil and refrigerate up to 24 hours; when ready, bake covered for 30 minutes, then uncover and bake an additional 15–20 minutes until hot and golden. Let rest 5–10 minutes before serving and garnish with chopped parsley if desired. Pull this out of the oven and watch it disappear—comfort food at its cheesiest! Make-Ahead Honey-Glazed Carrots Sweet, buttery honey-glazed carrots that you can make ahead and reheat in minutes for a fuss-free holiday side. Ingredients: 2 pounds carrots, peeled and cut into 1/2-inch diagonal slices (or baby carrots) 2 tablespoons unsalted butter 3 tablespoons honey 1 tablespoon brown sugar (optional, for deeper caramel) 1 tablespoon olive oil 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon or a pinch of nutmeg (optional) 1 tablespoon fresh lemon juice or apple cider vinegar 1 tablespoon fresh parsley, chopped (for garnish) 1/4 cup water or low-sodium chicken/vegetable broth (for blanching/sauce) How to Make: Bring a large pot of salted water to a boil and add the carrots. Blanch for 4–6 minutes until just tender but not mushy. Drain and rinse under cold water to stop cooking. In a large skillet over medium heat, melt the butter with the olive oil. Add the honey and brown sugar (if using) and stir until melted and combined. Add the blanched carrots, salt, pepper, and cinnamon or nutmeg if using. Pour in the water or broth and simmer for 3–5 minutes, stirring occasionally, until the glaze thickens and coats the carrots. Stir in the lemon juice or vinegar to brighten the flavor, then remove from heat and let cool to room temperature. Transfer the glazed carrots to an airtight container and refrigerate for up to 3 days. To reheat, place carrots in a microwave-safe dish and heat for 2–3 minutes stirring once, or reheat in a skillet over medium heat until warmed through, adding a splash of water or broth if needed to loosen the glaze. Garnish with chopped parsley before serving. These honey-glazed carrots are sweet, tender, and quick to warm up — the perfect easy side to pull from the fridge and wow your guests. Freezer-Friendly Meatballs in Cranberry Sauce Savory meatballs glazed in a sweet-tart cranberry sauce — perfect to freeze and reheat for holiday gatherings. Ingredients: 1 lb ground beef (or mix beef and pork) 1/2 cup plain breadcrumbs 1/4 cup milk 1 large egg 1 small onion, finely chopped or grated 2 cloves garlic, minced 1/4 cup grated Parmesan (optional) 1 tsp salt 1/2 tsp black pepper 1/2 tsp dried thyme or Italian seasoning 2 tbsp olive oil (for browning) 12 oz cranberry sauce (jellied or whole berry) or 1 12-oz jar 1/4 cup brown sugar (adjust to taste) 2 tbsp Dijon mustard 1/4 cup orange juice (or water) 1 tbsp Worcestershire sauce (optional) 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening) Fresh parsley, chopped (for garnish, optional) How to Make: Preheat oven to 400°F (200°C) and line a baking sheet with parchment. In a bowl, soak breadcrumbs in milk for a minute, then add the egg, onion, garlic, Parmesan, salt, pepper, and dried herbs; mix until combined. Add the ground meat and gently combine—don’t overwork the mixture. Shape mixture into 1‑ to 1½‑inch meatballs and place them on the prepared baking sheet. Bake meatballs 12–15 minutes until just cooked through and lightly browned. While meatballs bake, make the cranberry glaze: in a saucepan combine cranberry sauce, brown sugar, Dijon, orange juice, and Worcestershire; warm over medium heat until smooth. If you prefer a thicker glaze, stir in the cornstarch slurry and simmer 1–2 minutes until glossy. Toss baked meatballs in the warm cranberry sauce to coat, or spoon sauce over them in a single layer in a shallow pan. To freeze: arrange sauced meatballs in a single layer on a baking sheet and freeze until firm, then transfer to freezer bags or containers (label with date). Alternatively freeze unsauced meatballs and thaw later to add fresh sauce. To reheat from frozen: thaw overnight in the fridge, then warm gently in a skillet or 350°F oven until heated through, or simmer frozen meatballs in sauce on low covered until hot. Serve warm, garnished with parsley if you like — they’re a holiday hit straight from your freezer to the table! Do-Ahead Chocolate Yule Log A rich, showstopping chocolate yule log you can assemble ahead for easy holiday entertaining. Ingredients: 4 large eggs, separated 3/4 cup granulated sugar, divided 1/3 cup unsweetened cocoa powder 3/4 cup all-purpose flour 1 tsp baking powder Pinch of salt 1/4 cup milk 2 tbsp melted butter or neutral oil 1 tsp vanilla extract Powdered sugar, for dusting the towel For the chocolate filling and frosting: 1 1/4 cups heavy cream, divided (1 cup for frosting, 1/4 cup for filling) 8 oz semisweet chocolate, finely chopped (about 1 1/3 cups), divided 2 tbsp powdered sugar (optional, for a slightly sweeter filling) 1 tbsp unsalted butter (optional, for gloss in frosting) Cocoa powder or chocolate shavings, for garnish How to Make: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease. Whisk together flour, cocoa powder, baking powder, and salt in a bowl; set aside. In a large bowl, beat egg yolks with 1/2 cup sugar until pale and slightly thick; stir in milk, melted butter, and vanilla. Fold the dry ingredients into the yolk mixture until just combined. In another bowl, beat egg whites to soft peaks, then gradually add remaining 1/4 cup sugar and beat until glossy stiff peaks form. Gently fold the whipped egg whites into the batter in two additions, keeping as much air as possible. Spread batter evenly in prepared pan and smooth the top. Bake 10–12 minutes, or until the cake springs back lightly. While cake bakes, lay a clean kitchen towel and dust it generously with powdered sugar. As soon as cake is out of oven, loosen edges and invert cake onto the sugared towel. Peel off parchment. Starting at the short end, roll the cake and towel together into a tight spiral. Let cool completely on a rack while rolled. For the filling, heat 1/4 cup cream until just simmering and pour over 1/2 cup chopped chocolate. Let sit 1–2 minutes, then stir until smooth. Whisk in powdered sugar if using. Cool until spreadable. For the frosting, heat 1 cup cream until steaming and pour over remaining chopped chocolate and butter (if using). Stir until glossy and smooth. Cool and chill until thickened but still spreadable. Unroll the cooled cake gently, remove the towel, and spread the chocolate filling evenly, leaving a small border. Re-roll without the towel and place seam-side down on a serving board. Trim the ends at an angle for a natural log look. If desired, cut a small piece and attach to the side with a bit of frosting to make a “branch.” Spread the cooled frosting over the entire log, using a fork or spatula to create bark-like texture. Dust with cocoa or sprinkle chocolate shavings and garnish as desired. Cover and refrigerate for at least 4 hours or up to 48 hours for best flavor and easy serving. Serve slices chilled or at room temperature — a dramatic centerpiece that tastes even better when made ahead! Make-Ahead Dinner Rolls (Par-Baked) Soft, golden par-baked dinner rolls that finish in minutes for a fuss-free holiday table. Ingredients: 1 cup warm milk (about 110°F / 43°C) 2 1/4 teaspoons active dry yeast (1 packet) 1/4 cup granulated sugar 1/4 cup unsalted butter, melted and cooled slightly 1 large egg 3 to 3 1/2 cups all-purpose flour 1 teaspoon salt 2 tablespoons melted butter (for brushing before or after par-bake) Optional: coarse salt or sesame seeds for sprinkling How to Make: Stir the warm milk, yeast, and 1 teaspoon of the sugar in a bowl. Let sit 5–10 minutes until foamy. In a large bowl, mix the remaining sugar, melted butter, and egg; whisk until combined. Add the foamy yeast mixture to the wet ingredients. Stir in 2 1/2 cups flour and the salt; switch to kneading and add more flour a little at a time until dough is soft and slightly tacky. Knead 5–7 minutes by hand (or 4–5 minutes in a stand mixer) until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour. Punch down dough and divide into 12 equal pieces; shape each into a tight ball. Arrange rolls in a greased 9×13-inch pan or two smaller pans, leaving a little space between them. Cover loosely and let the shaped rolls rise until puffy, about 30–45 minutes. Preheat oven to 375°F (190°C). Brush tops lightly with melted butter and sprinkle seeds or coarse salt if using. Bake for 8–10 minutes — just until the tops are set and starting to color (do not brown fully). Remove pan from oven and let rolls cool completely in the pan. For make-ahead storage: freeze the cooled par-baked rolls in an airtight container or bag for up to 1 month, or refrigerate up to 24 hours. To finish baking from frozen: thaw in the fridge or at room temp, brush with butter, then bake at 375°F (190°C) for 8–12 minutes until golden and fully baked. From refrigerated: brush and bake 6–8 minutes until golden. Serve warm after the final bake, brushing again with butter for extra shine and flavor. These par-baked rolls give you fresh-from-the-oven dinner rolls in minutes — perfect for holiday entertaining! Conclusion You’ve got a simple plan: prep these 14 dishes ahead, freeze or chill what you can, and reheat when it’s time to eat. Pack meals tightly, label with contents and date, and thaw in the fridge overnight. Reheat gently, checking temperature as you go. Keep sauces separate until serving for best texture. With a little prep, you’ll save time and stress, and have more moments to enjoy the day — don’t let the clock steal your cheer.