Easy Christmas Dinner Menu for 10-20 People, No Stress

If you’re planning an Easy & Elegant Christmas Dinner for a crowd this Christmas and watching your budget, you’re in the right place. You can serve a cozy, stylish dinner for 10 to 20 people without draining a month’s grocery money or cooking nonstop for three days. With a few smart menu choices and simple make-ahead tricks, you can spend more time at the table and less in the kitchen. This guide shares easy but elegant Christmas dinner ideas that feel special but use affordable, everyday ingredients. You’ll get mix-and-match options for appetizers, mains, sides, drinks, and desserts, so you can build a menu that fits your time, budget, and kitchen space. Are you ready for Easy Christmas Dinner Menu for 10-20 People, No Stress?

You don’t need to cook every recipe on the list. Instead, you’ll pick a balanced set of Christmas recipes that works for your family’s tastes and dietary needs, while still looking and feeling like a holiday feast. The goal is a warm, memory-filled Christmas table that feels rich in love, not in cost.

How to Plan an Easy & Elegant Christmas Dinner for 10 to 20 People on a Budget

Before you start picking recipes for this elegant holiday meal, you need a simple plan. Deciding how you will serve the meal and how much you want to spend keeps you from blowing your budget or overloading your stove. A clear framework also makes it easier to scale recipes for 10, 15, or 20 guests without stress.

Step 1: Choose Your Menu Style and Budget First

Start with how you want the evening to feel, then match the service style to your space, dishes, and energy level.

Here are three budget-friendly options:

• Seated plated dinner: Best for a smaller group, around 10 to 12 people, and if you have enough table and chair space. You serve each plate from the kitchen with a set portion of protein, sides, and garnish. This gives you tight control over portions, which protects your budget, but it needs more hands-on serving.
• Family style: Works well for 10 to 16 people, especially if you have a long table. Large platters of meat, potatoes, salads, and veggies are passed around. It feels relaxed and generous but still lets you control cost by using big, economical dishes like roasted chicken, ham, or turkey and vegetable-heavy sides.
• Buffet: Ideal once you reach 15 to 20 guests or have a tight dining area. Food is set on a separate table and people serve themselves. You can stretch the budget with filling sides and salads and keep the pricier items, like meat, at the front of the line so guests take a normal portion first.

For cost control, pick one or two main proteins and build the menu around them. Buying a whole turkey, spiral ham, or bone-in chicken legs in bulk is cheaper than offering three different meats. It also simplifies cooking and seasoning.

Set a total food budget first, for example, $120 for 12 people or $200 for 20, then work backward. Estimate:

• 30 to 40 percent for proteins
• 30 to 40 percent for sides and salads
• The rest for desserts, drinks, and extras like butter or bread

Keep special diets in mind early. Plan at least:

• One simple protein that works for most people, like roast turkey, chicken, or salmon with minimal sugar
• One or two vegetable sides without breading or sugary sauces
• A salad with the dressing on the side

This way you can quietly cover low-carb, gluten-free, or diabetic-friendly needs without cooking a whole second menu.

Step 2: Build a Balanced, Crowd-Friendly Menu

Once you know your style and budget, plug in the pieces. A simple formula works for 10 to 20 guests:

• 2 to 4 appetizers
• 1 to 2 main dishes
• 3 to 5 sides
• 1 to 2 salads
• 1 to 3 desserts
• 1 to 3 drink options (mix of alcoholic and nonalcoholic)

For smaller groups, stay on the low end of each range. As you move toward 20 guests, add one more option in the categories you know your crowd loves, like sides or desserts.

Aim for a mix that feels special but not heavy:

• Rich + light: If you serve creamy potatoes and cheesy green beans, balance them with a crisp salad and roasted vegetables.
• Hot + cold: Mix warm dishes like roasted carrots or stuffing with cold salads and chilled desserts so your oven is not overworked.
• Adult + kid-friendly: Add at least one familiar dish such as buttered noodles, simple roasted potatoes, or plain rolls for picky eaters.

To keep costs down, repeat ingredients across dishes. For example:

• Use rosemary, thyme, and garlic in the main protein, roasted potatoes, and carrots.
• Buy one type of cheese, like Parmesan, and use it in a salad, on roasted veggies, and in a dip.
• Choose a few root vegetables (carrots, potatoes, parsnips) and feature them in multiple sides.

This kind of overlap cuts waste and lets you buy ingredients in larger, cheaper packages without your menu feeling boring.

Step 3: Make-Ahead Tips So You Can Actually Enjoy the Party

An elegant dinner loses its charm if you are stuck in the kitchen, sweating over six pans. A little prep spreads the work over several days and helps you avoid last-minute, high-priced grocery runs.

Choose dishes that hold well:

• Mains you can roast or slow cook: Turkey, ham, pork loin, or chicken thighs work well. They mostly take care of themselves in the oven or slow cooker while you handle last touches.
• Desserts you can bake a day ahead: Cheesecakes, crisps, pies, trifles, and many low-sugar desserts taste better after chilling overnight.
• Sauces and dips you can chill: Cranberry sauce, salad dressings, compound butters, and veggie dips are easy to prep 1 to 2 days before.

If you have both an oven and a Slow Cooker or Instant Pot, let them tag-team:

• Use the oven for big roasts and casseroles.
• Use the Slow Cooker or Instant Pot for mashed potatoes, green beans, mulled cider, or a second main.

Write a simple 3-day cooking timeline, for example:

• 3 days before: Final shopping, make cranberry sauce and dessert, chop some veggies.
• 2 days before: Prep dips, salad dressings, and any casseroles that can be chilled unbaked.
• Christmas Eve (1 day before): Bake desserts that need chilling, assemble and refrigerate casseroles, set the table if you have space.
• Party day: Roast the main, cook last-minute sides, reheat and garnish.

When guests ask what they can bring, say yes in a smart way. Assign easy items like rolls, a salad, a dessert, or an extra drink. Sharing the load saves both money and sanity, and it helps you show up at your own party calm, present, and ready to enjoy your people.

Elegant Appetizers for a Christmas Crowd (Affordable but Impressive)

A smart spread of appetizers sets the tone for the whole night. For 10 to 20 guests, you want bites that look stylish on a platter, stretch without blowing your budget, and can be prepped ahead so you are not trapped in the kitchen.

Use these recipes as a menu toolbox. Pick 2 to 4 options, mix cold and warm dishes, and repeat ingredients like herbs, cheese, and bread to keep costs low.

Bite-Size Easy Recipe Appetizers That Look Fancy but Use Simple Ingredients

These are your low-stress, high-impact starters. They use easy-to-find ingredients, but the presentation feels restaurant-worthy.

Caprese Skewers With Balsamic Glaze (serves 12 to 16)

Ingredients

• 48 grape or cherry tomatoes (about 2 pints)
• 16 ounces fresh mini mozzarella balls (ciliegine), drained
• 1 1/2 cups fresh basil leaves, loosely packed
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/2 cup balsamic vinegar
• 2 tablespoons honey or sugar-free sweetener of choice
• 48 small wooden skewers or toothpicks

Directions

1. In a small saucepan, combine balsamic vinegar and honey.
2. Bring to a gentle simmer over medium heat and cook 8 to 10 minutes, stirring occasionally, until thickened and syrupy. Set aside to cool.
3. In a bowl, toss mozzarella balls with olive oil, salt, and pepper.
4. To assemble each skewer, thread one tomato, one basil leaf (fold if large), and one mozzarella ball. Repeat until all ingredients are used.
5. Arrange skewers on a large platter in neat rows or a wreath shape.
6. Just before serving, drizzle with balsamic glaze or serve the glaze on the side for dipping.

Make-ahead and storing tip: Assemble skewers up to 1 day ahead, cover tightly, and refrigerate. Keep basil as dry as possible so it stays fresh. Add glaze right before serving.

Bacon-Wrapped Dates (serves 14 to 18)

Ingredients

• 36 large Medjool dates, pitted
• 6 ounces cream cheese, softened
• 1/4 cup chopped walnuts or pecans (optional)
• 18 slices thin-cut bacon, cut in half crosswise
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Toothpicks for securing

Directions

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment.
2. In a small bowl, mix softened cream cheese, chopped nuts, smoked paprika, and black pepper.
3. Open each pitted date slightly and stuff with about 1 teaspoon of the cream cheese mixture.
4. Wrap each date with half a slice of bacon and secure with a toothpick, placing seam side down on the baking sheet.
5. Bake 18 to 22 minutes, turning once, until bacon is crisp and browned.
6. Transfer to a paper towel lined plate to drain, then arrange on a warm platter.

Make-ahead and storing tip: Assemble and refrigerate unbaked dates up to 24 hours. Bake straight from the fridge, adding 2 to 3 minutes to the cook time. Reheat baked dates at 325°F for 8 to 10 minutes.

Grape, Walnut, and Labneh Crostini with Spicy Honey (serves 12 to 16)

Ingredients

• 1 large baguette, cut into 1/2-inch slices (about 30 to 36 slices)
• 3 tablespoons olive oil
• 2 cups seedless red or black grapes, halved
• 1 1/2 cups labneh or thick Greek yogurt
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 3/4 cup toasted walnuts, roughly chopped
• 1/3 cup honey
• 1 teaspoon crushed red pepper flakes (use less for mild heat)
• 1 teaspoon apple cider vinegar

Directions

1. Preheat oven to 375°F (190°C). Arrange baguette slices on two baking sheets. Brush both sides lightly with olive oil.
2. Toast 8 to 10 minutes, flipping once, until lightly golden and crisp. Let cool.
3. In a bowl, stir labneh with salt and pepper until smooth.
4. In a small saucepan or microwave-safe bowl, combine honey, red pepper flakes, and vinegar. Gently warm until fluid and fragrant, then cool slightly.
5. To assemble, spread each crostini with about 1 tablespoon labneh. Top with grape halves and a sprinkle of walnuts.
6. Drizzle lightly with spicy honey just before serving.

Make-ahead and storing tip: Store toasted crostini in an airtight container at room temperature for up to 2 days. Mix the labneh and spicy honey a day ahead and chill. Assemble within 1 hour of serving so the bread stays crisp.

Green Peppercorn-Marinated Feta (serves 10 to 14)

Ingredients

• 16 ounces block feta cheese, cut into 1-inch cubes
• 1/3 cup extra-virgin olive oil
• 2 tablespoons brine-packed green peppercorns, drained and lightly crushed
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, thinly sliced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)

Directions

1. Place feta cubes in a shallow glass dish or jar.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, green peppercorns, garlic, parsley, oregano, and red pepper flakes.
3. Pour the marinade over the feta, turning gently to coat all sides.
4. Cover and refrigerate for at least 4 hours, ideally overnight, turning the cubes once or twice.
5. To serve, bring to room temperature for 20 minutes, then transfer feta and some of the oil to a shallow bowl.
6. Serve with toothpicks and inexpensive sliced baguette, pita chips, or raw veggies.

Make-ahead and storing tip: This appetizer actually improves after 1 to 3 days in the fridge. Keep the feta submerged in oil, covered, and use within 5 days.

Goat Cheese Spread (with Veggies or Cheap Crackers) (serves 14 to 18)

Ingredients

• 10 ounces plain goat cheese, softened
• 4 ounces cream cheese, softened
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh herbs (such as chives, parsley, or dill)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder or 1 small clove garlic, finely minced
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 4 cups raw vegetable sticks (carrots, celery, cucumber, bell pepper)
• 2 to 3 sleeves inexpensive crackers

Directions

1. In a medium bowl, combine goat cheese, cream cheese, and olive oil. Beat with a fork or mixer until smooth and fluffy.
2. Stir in herbs, lemon zest, lemon juice, garlic, salt, and pepper. Adjust seasoning to taste.
3. Transfer to a serving bowl and swirl the top with a spoon.
4. Drizzle with a tiny splash of olive oil and sprinkle with extra herbs if you like.
5. Arrange vegetable sticks and crackers around the bowl.

Make-ahead and storing tip: Make the spread up to 3 days in advance and refrigerate in a covered container. Let it sit at room temperature for 20 to 30 minutes before serving so it softens.

Classic Cheese Ball with Spiced Pecans (serves 12 to 18)

Ingredients

• 16 ounces cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1 cup finely chopped pecans
• 1 tablespoon butter, melted
• 1/4 teaspoon cayenne pepper or chili powder
• 1 tablespoon brown sugar or sugar-free brown sweetener
• Crackers, sliced celery, and cucumber rounds for serving

Directions

1. In a large bowl, mix cream cheese until smooth. Add cheddar, Worcestershire, Dijon, garlic powder, onion powder, smoked paprika, pepper, and salt. Stir or beat until well combined.
2. Form the mixture into a ball or log using plastic wrap. Chill for at least 2 hours, until firm.
3. In a small bowl, toss chopped pecans with melted butter, cayenne, and brown sugar.
4. Spread the pecans on a baking sheet and toast at 350°F (175°C) for 6 to 8 minutes, stirring once, until fragrant. Cool completely.
5. Roll the chilled cheese ball in the cooled spiced pecans, pressing gently so they stick.
6. Transfer to a serving plate and surround with crackers and vegetables.

Make-ahead and storing tip: The cheese ball keeps well for 3 to 4 days wrapped tightly in the fridge. Add the pecan coating up to 1 day before serving for the best crunch.

Pigs in a Blanket with Black Pepper Puff Pastry (serves 16 to 20)

Ingredients

• 2 pounds cocktail sausages or mini hot dogs
• 2 sheets puff pastry, thawed but still cold
• 1 large egg
• 1 tablespoon water
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1 tablespoon sesame seeds or everything bagel seasoning (optional)

Directions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
2. In a small bowl, beat egg with water to make an egg wash.
3. In another small bowl, mix black pepper, garlic powder, and salt.
4. Unfold one puff pastry sheet on a lightly floured surface. Cut into strips about 1 1/2 inches wide.
5. Pat the sausages dry. Place one sausage at the end of a strip and roll until just wrapped, then cut and seal the edge. Repeat for all sausages.
6. Arrange wrapped sausages seam side down on the baking sheets.
7. Brush lightly with egg wash and sprinkle with the pepper mixture and sesame seeds if using.
8. Bake 16 to 20 minutes, rotating pans halfway, until golden and puffed.

Make-ahead and storing tip: Assemble and freeze unbaked pigs in a single layer. Once frozen, transfer to a bag. Bake from frozen at 400°F for 20 to 22 minutes.

Smoked Sausage Wreath (serves 12 to 16)

Ingredients

• 2 pounds smoked sausage or kielbasa, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/3 cup honey or sugar-free honey-style syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Fresh rosemary sprigs for garnish

Directions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.
2. In a bowl, whisk together olive oil, honey, Dijon, soy sauce, smoked paprika, and black pepper.
3. Add sausage pieces and toss to coat.
4. Arrange the sausage pieces in a wreath circle on the baking sheet, leaving the center open.
5. Bake 18 to 22 minutes, stirring once, until caramelized and sizzling.
6. Transfer to a round platter and tuck fresh rosemary sprigs around the outside and in the center to look like a wreath.

Make-ahead and storing tip: Mix the glaze and sausage up to 24 hours ahead and chill. Bake right before serving. Leftovers reheat well in a skillet over medium heat.

Cheesy Sausage Cocktail Toasts (serves 12 to 16)

Ingredients

• 1 pound bulk breakfast sausage or mild Italian sausage
• 8 ounces cream cheese, softened
• 2 cups shredded cheddar or Colby Jack cheese
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 large baguette, sliced into about 30 to 36 thin rounds

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment.
2. In a skillet over medium heat, cook sausage, breaking it into small crumbles, until browned and cooked through. Drain excess fat.
3. In a large bowl, stir together hot sausage, cream cheese, shredded cheese, Worcestershire, garlic powder, and pepper until smooth and spreadable.
4. Arrange baguette slices on the baking sheet. Spread each slice with about 1 tablespoon of the sausage mixture.
5. Bake 10 to 12 minutes, until the tops are bubbly and the bread edges are crisp.
6. Serve warm on a platter.

Make-ahead and storing tip: Mix the cheesy sausage topping up to 2 days ahead and refrigerate. Spread and bake just before serving. Leftover toasts reheat at 325°F for about 8 minutes.

Warm, Cozy Christmas Appetizers for Grazing Tables

Warm dips and toasts make a grazing table feel generous and cozy. Many of these recipes rely on budget helpers like frozen spinach, canned beans, or leftover bread, but still feel rich and festive.

Spinach Artichoke Dip (serves 14 to 18)

Ingredients

• 16 ounces frozen chopped spinach, thawed and squeezed dry
• 14 ounces canned artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1 cup sour cream or plain Greek yogurt
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Directions

1. Preheat oven to 375°F (190°C). Grease a medium baking dish.
2. In a large bowl, mix cream cheese until smooth. Stir in sour cream, Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes.
3. Fold in spinach and chopped artichokes until evenly combined.
4. Spread mixture in the baking dish and smooth the top.
5. Bake 20 to 25 minutes, until hot and lightly browned on top.
6. Serve warm with tortilla chips, sliced baguette, or vegetable sticks.

Make-ahead and storing tip: Assemble the dip up to 2 days ahead, cover, and refrigerate. Bake straight from the fridge, adding 5 minutes to the cook time. Reheat leftovers at 350°F until hot.

Sweet Potato and Feta Bourekas (serves 12 to 16)

Ingredients

• 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese, crumbled
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 package frozen puff pastry (2 sheets), thawed but cold
• 1 large egg
• 1 tablespoon water
• 1 tablespoon sesame seeds (optional)

Directions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
2. Toss sweet potato cubes with olive oil, salt, and pepper. Roast 20 to 25 minutes, until very tender. Cool slightly.
3. Mash roasted sweet potatoes in a bowl. Stir in feta, cumin, and smoked paprika. Taste and adjust seasoning.
4. Roll out puff pastry sheets slightly and cut each into 9 squares, for a total of 18 squares.
5. Place about 1 tablespoon of filling in the center of each square. Fold into a triangle and seal edges with a fork.
6. Beat egg with water. Brush tops of bourekas with egg wash and sprinkle with sesame seeds if using.
7. Bake 18 to 22 minutes, until puffed and golden.

Make-ahead and storing tip: Freeze assembled but unbaked bourekas on a tray, then store in bags. Bake from frozen at 400°F for 22 to 25 minutes.

Mushroom Toasts with Délice de Bourgogne (serves 12 to 16)

You can feature these in either the warm appetizers or the elegant canapés section. They are rich, simple, and perfect for using a baguette that is a day old.

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 1/2 pounds mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces Délice de Bourgogne or another rich triple-cream cheese
• 1 large baguette, sliced into 1/2-inch rounds (about 30 slices)

Directions

1. Heat butter and olive oil in a large skillet over medium-high heat.
2. Add mushrooms and cook 8 to 10 minutes, stirring, until browned and most liquid has evaporated.
3. Stir in garlic, thyme, salt, and pepper. Cook 1 to 2 minutes more. Remove from heat.
4. Toast baguette slices lightly in a 375°F (190°C) oven for 5 to 7 minutes.
5. Spread each warm toast with a thin layer of Délice de Bourgogne.
6. Top with a spoonful of warm mushrooms and serve right away.

Make-ahead and storing tip: Cook the mushrooms up to 2 days ahead and refrigerate. Reheat gently in a skillet with a splash of water. Toast bread and assemble just before serving.

Brussels Sprouts Baba Ghanoush (serves 12 to 16)

This twist on a classic dip uses budget-friendly Brussels sprouts and canned chickpeas.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 1/2 teaspoon smoked paprika
• 2 to 4 tablespoons water, as needed

Directions

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Roast 20 to 25 minutes, stirring once, until very tender and browned. Cool slightly.
3. In a food processor, combine roasted Brussels sprouts, chickpeas, tahini, lemon juice, garlic, smoked paprika, remaining 1 tablespoon olive oil, remaining salt, and pepper.
4. Blend until mostly smooth, adding water 1 tablespoon at a time until you reach a dipable consistency.
5. Taste and adjust salt or lemon juice.
6. Serve warm or at room temperature with pita triangles, crackers, or vegetable sticks.

Make-ahead and storing tip: Keeps in the fridge for up to 4 days. Warm gently before serving or serve at room temperature.

Red Pepper Walnut Knots (serves 12 to 16)

Use store-bought pizza dough and pantry staples to get a crowd-pleasing snack.

Ingredients

• 1 pound store-bought pizza dough
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup roasted red peppers from a jar, drained
• 1/2 cup walnuts
• 1 clove garlic
• 1 teaspoon red wine vinegar
• 1/2 teaspoon smoked paprika

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. On a lightly floured surface, roll pizza dough into a long rope about 1 inch thick. Cut into 20 to 24 equal pieces.
3. Tie each piece into a simple knot and place on the baking sheet.
4. Brush knots with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Bake 14 to 18 minutes, until puffed and golden.
6. While knots bake, combine red peppers, walnuts, garlic, remaining 2 tablespoons olive oil, vinegar, smoked paprika, remaining salt, and pepper in a food processor.
7. Blend into a thick dip.
8. Serve warm knots with the red pepper walnut dip on the side.

Make-ahead and storing tip: The dip keeps 3 to 4 days in the fridge. Reheat knots in a 350°F oven for 5 to 8 minutes.

Cheesy Chile Pull-Apart Bread (serves 14 to 20)

Perfect for using a cheap loaf of bread and stretching a little cheese.

Ingredients

• 1 large round or oval loaf of crusty bread
• 2 cups shredded Monterey Jack or mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 4 tablespoons butter, melted
• 1 (4-ounce) can diced green chiles, drained
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375°F (190°C). Place the loaf on a large sheet of foil.
2. Using a sharp knife, cut the bread into a grid pattern, slicing almost to the bottom but not through.
3. In a bowl, mix melted butter, green chiles, green onions, garlic powder, and salt.
4. Gently pull apart the bread cubes and drizzle the butter mixture into the cuts.
5. Stuff shredded cheese and Parmesan between the cuts so the loaf is well filled.
6. Wrap the bread loosely in foil and place on a baking sheet.
7. Bake 15 minutes covered, then open the foil and bake 10 to 12 minutes more, until cheese is melted and edges are crisp.
8. Serve hot and let guests pull apart pieces.

Make-ahead and storing tip: Assemble up to 6 hours ahead, wrap tightly in foil, and refrigerate. Bake just before serving.

Classic Cheese Ball with Spiced Pecans (for grazing tables)

You can repeat the cheese ball from above on your grazing table. It holds well at a cool room temperature and feeds many people, especially when paired with budget-friendly vegetables and crackers.

Serving tip: Place the cheese ball near the center of the table with sliced cucumbers, celery sticks, and low-cost crackers. It can sit out for about 2 hours in a cool room.

Elegant Canapés and Seafood Bites for Special Occasions

These appetizers sound upscale, but they are still simple and manageable for a busy host. Use them to dress up the menu without needing professional chef skills.

Salmon Crudo (serves 10 to 14)

Use the freshest salmon you can buy and keep the flavors clean.

Ingredients

• 1 pound very fresh sushi-grade salmon, skin removed
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon finely chopped chives
• 1 teaspoon finely chopped fresh dill
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper

Directions

1. Place salmon in the freezer for 15 minutes to firm up for easier slicing.
2. Using a sharp knife, slice salmon into very thin pieces, about 1/8 inch thick.
3. Arrange slices slightly overlapping on a chilled platter.
4. In a small bowl, whisk olive oil, lemon juice, lemon zest, chives, and dill.
5. Spoon the dressing lightly over the salmon.
6. Sprinkle with flaky sea salt and black pepper.
7. Serve right away with thin rye toasts or cucumber slices.

Make-ahead and storing tip: Prep the dressing and chill. Slice and dress the salmon just before serving for safety and best texture.

Gougères with Smoked Salmon, Caviar, and Prosciutto (serves 12 to 16)

You can fill these cheese puffs with whatever toppings your budget allows. You do not need caviar for every piece; a small amount goes a long way.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup grated Gruyère or cheddar cheese
• 4 ounces smoked salmon, cut into small strips
• 2 ounces prosciutto, cut into thin ribbons
• 1 to 2 tablespoons caviar (optional, for garnish)
• 2 tablespoons chopped fresh chives

Directions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Add flour all at once and stir vigorously over medium heat until the dough forms a ball and pulls away from the sides, 2 to 3 minutes.
4. Transfer dough to a bowl and let cool 5 minutes.
5. Beat in eggs one at a time, mixing well after each, until smooth and glossy. Stir in grated cheese.
6. Drop tablespoon-sized mounds onto baking sheets, spacing about 2 inches apart.
7. Bake 20 to 25 minutes, until puffed and deeply golden. Cool completely.
8. To assemble, slice each gougère partially open. Fill some with a strip of smoked salmon, some with prosciutto ribbons, and top a few with a tiny dot of caviar.
9. Sprinkle filled gougères with chives and arrange on a platter.

Make-ahead and storing tip: Bake gougères up to 2 days in advance and store in an airtight container. Re-crisp at 350°F for 5 minutes, cool, then fill close to serving time.

Calamari Toast with Hawthorn Sweet and Sour Sauce (serves 12 to 16)

If you cannot find hawthorn sauce, you can use a mix of cranberry sauce and vinegar for a similar sweet-tart flavor.

Ingredients

• 1 pound cleaned squid rings
• 1 cup buttermilk or milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Oil for frying (about 2 cups)
• 1 baguette, sliced into about 30 thin toasts
• 1/2 cup hawthorn sauce or 1/2 cup whole-berry cranberry sauce
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar or sweetener (omit if using sweet cranberry sauce)

Directions

1. Soak squid rings in buttermilk for at least 20 minutes while you prep other ingredients.
2. In a bowl, mix flour, salt, pepper, and paprika.
3. In a small saucepan, heat hawthorn or cranberry sauce, vinegar, soy sauce, and sugar. Simmer 2 to 3 minutes and set aside.
4. Heat 1 to 2 inches of oil in a deep skillet to 350°F (175°C).
5. Dredge squid in the seasoned flour, shaking off excess.
6. Fry in batches 2 to 3 minutes, until golden and crisp. Drain on paper towels and sprinkle lightly with extra salt.
7. Lightly toast baguette slices in a 375°F oven for 5 minutes.
8. Top each toast with a few pieces of calamari and a drizzle of the sweet and sour sauce. Serve right away.

Make-ahead and storing tip: You can make the sauce a few days ahead and refrigerate. Fry calamari and assemble just before serving so it stays crisp.

Garlic-Butter Steak Bites (serves 12 to 16)

Small, rich bites of steak make everyone feel spoiled, and a pound or two stretches far when cut into small pieces.

Ingredients

• 2 pounds sirloin or strip steak, trimmed and cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh parsley

Directions

1. Pat steak cubes dry with paper towels. Season with salt and pepper.
2. Heat olive oil in a large heavy skillet over high heat.
3. Cook steak in two batches, 2 to 3 minutes per side, until browned on the outside and medium inside. Remove to a plate.
4. Turn heat to low. Add butter and garlic to the skillet and cook 1 minute, stirring, until fragrant.
5. Return steak to the pan and toss in the garlic butter for 1 to 2 minutes.
6. Sprinkle with parsley and serve on toothpicks or small skewers.

Make-ahead and storing tip: You can cut and season the steak earlier in the day and keep it covered in the fridge. Cook just before serving for the best texture.

Sausage-Stuffed Fried Olives (serves 12 to 16)

These are little flavor bombs and use inexpensive sausage and jarred olives.

Ingredients

• 1 jar (about 12 ounces) large green olives, pitted (about 40 olives)
• 1/2 pound bulk Italian sausage
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Oil for frying (about 2 cups)

Directions

1. Drain olives and pat dry with paper towels.
2. Roll small bits of sausage into tiny logs and stuff each olive cavity with sausage.
3. Place flour, beaten eggs, and a mix of breadcrumbs, garlic powder, and pepper in three shallow bowls.
4. Roll stuffed olives in flour, then dip in egg, then roll in breadcrumbs.
5. Heat 1 to 2 inches of oil in a deep skillet to 350°F (175°C).
6. Fry olives in batches 2 to 3 minutes, turning, until golden and crisp. Drain on paper towels.
7. Serve warm with a squeeze of lemon or a simple marinara sauce.

Make-ahead and storing tip: You can stuff and bread the olives up to 1 day ahead and refrigerate. Fry just before serving. Reheat fried olives at 350°F for 6 to 8 minutes.

Mushroom Toasts with Délice de Bourgogne (as a repeat option)

If you already used these in the warm appetizer section, you can still include them again here as a more elegant canapé. Simply cut the baguette slices a bit smaller and keep the toppings neat and tidy for a more formal look.

Serving tip: For a fancy platter, garnish each toast with a tiny thyme sprig or a few microgreens.

Show-Stopping Christmas Main Dishes for 10 to 20 Guests

Pick just one or two mains from this list and build everything else around them. For the tightest budgets, whole turkey, ham, and pork shoulder give you the most servings for the least money. Beef and lamb feel extra special, but they cost more, so plan plenty of filling sides.

Slow-roasted cuts like lamb shoulder and ham are great for make-ahead and hold well on a warm setting. Turkey, pork loin, and beef roasts feel traditional and look beautiful on a platter. Raspberry-maple pork, bacon-wrapped loin, and salmon crudo read more unique and restaurant-style if you want something a little different without making the menu complicated.

Classic Holiday Roasts on a Budget (Turkey, Beef, Lamb, Ham, and Pork)

Each of these recipes serves about 10 to 12 as a main course with sides. To feed 18 to 20, double the ingredients and roast in two pans so everything cooks evenly.

Smoky Maple Turkey (serves 10 to 12)

For smaller crowds, use a turkey breast instead of a whole bird.

Ingredients

• 1 whole turkey, 12 to 14 pounds
• 1/4 cup kosher salt
• 2 tablespoons brown sugar or sugar-free brown sweetener
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1/2 cup softened butter or olive oil
• 1 large onion, quartered
• 1 orange, quartered
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme or 2 teaspoons dried thyme
• 1/2 cup maple syrup or sugar-free maple syrup

Directions

1. Up to 24 hours ahead, pat turkey dry and place on a rimmed pan.
2. Mix salt, brown sugar, smoked paprika, garlic powder, onion powder, and pepper. Rub all over the turkey, including under the skin where you can. Chill uncovered or loosely covered.
3. Remove turkey from the fridge 45 minutes before roasting. Preheat oven to 325°F (165°C).
4. Stuff the cavity with onion, orange, garlic, and thyme. Rub outside with softened butter or oil.
5. Place turkey on a rack in a large roasting pan. Roast at 325°F for about 13 to 15 minutes per pound, basting a few times.
6. During the last 45 minutes, brush turkey with maple syrup every 15 minutes for a glossy, smoky-sweet skin.
7. Turkey is done when the thickest part of the thigh reaches 165°F. Tent loosely with foil and rest 25 to 30 minutes.
8. Carve by removing the legs and thighs first, then wings, then slicing the breast across the grain into even slices. Serve with gravy alongside.

Frugal tips and make-ahead

• Buy whole frozen turkeys on sale right after Thanksgiving.
• Use the carcass for stock and soup, and leftover meat for sandwiches and casseroles.
• Season the day before so you only have to roast on party day.

Roast Beef and Onions (serves 10 to 12)

This beef roast delivers tender slices every time.

Ingredients

• 5 pounds beef top round, rump roast, or sirloin tip
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 tablespoons olive oil
• 3 large onions, sliced thick
• 1 cup beef broth

Directions

1. Pat roast dry and rub with salt, pepper, garlic powder, and thyme. Refrigerate uncovered or loosely covered for 12 to 24 hours.
2. Remove from the fridge 1 hour before roasting. Preheat oven to 450°F (230°C).
3. Place onions in the bottom of a roasting pan and drizzle with 1 tablespoon oil. Set the roast on top and drizzle with the remaining oil.
4. Roast at 450°F for 15 minutes, then lower oven to 325°F (165°C). Add beef broth to the pan.
5. Roast about 18 to 20 minutes per pound for medium-rare, or until internal temperature reaches 130 to 135°F.
6. Transfer roast to a board, tent with foil, and rest 20 to 30 minutes. Stir onions and pan juices together, scraping browned bits, and keep warm.
7. Carve by cutting the roast in half if needed, then slicing very thinly across the grain so even lean cuts stay tender.

Frugal tips and make-ahead

• Choose top round or rump roast instead of rib roast to cut the price.
• Use leftovers for French dip sandwiches or beef and vegetable soup with chicken stock.
• You can season the meat up to 2 days ahead for deeper flavor.

Slow-Roasted Lamb Shoulder (serves 10 to 12)

Ingredients

• 5 to 6 pounds bone-in lamb shoulder
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 6 garlic cloves, minced
• 1/4 cup olive oil
• 1 cup water or broth
• 2 lemons, cut in wedges

Directions

1. Up to 24 hours in advance, mix salt, pepper, rosemary, thyme, garlic, and olive oil into a paste. Rub all over lamb, cover, and refrigerate.
2. Remove lamb from the fridge 1 hour before roasting. Preheat oven to 300°F (150°C).
3. Place lamb in a roasting pan, add water or broth, and cover tightly with foil or a lid.
4. Roast at 300°F for about 40 minutes per pound, basting once or twice, until the meat is very tender and pulls away from the bone.
5. Remove foil, raise heat to 425°F (220°C), and roast 15 to 20 minutes more to brown the outside.
6. Rest 20 minutes before carving. For a crowd, pull the meat into chunks with tongs or slice thickly against the grain.
7. Serve with pan juices and lemon wedges.

Why lamb shoulder works for large groups

• Shoulder is cheaper than lamb leg and very forgiving.
• You can roast two pans at once for 18 to 20 guests, and shred the meat for easy serving.
• Leftovers make great gyros, grain bowls, or freezer-friendly stews.

Honey-Ginger Ham (serves 10 to 12)

Ingredients

• 8 to 9 pounds bone-in smoked ham, shank or butt portion
• 1 cup water or apple juice
• 1/2 cup honey or sugar-free honey-style syrup
• 1/4 cup Dijon mustard
• 2 tablespoons grated fresh ginger
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper

Directions

1. Preheat oven to 325°F (165°C). Place ham cut side down in a roasting pan and add water or juice. Cover tightly with foil.
2. Bake for 15 minutes per pound until heated through.
3. While ham bakes, whisk honey, Dijon, fresh ginger, ground ginger, and pepper.
4. During the last 45 minutes, uncover the ham, brush with glaze every 15 minutes, and spoon pan juices over the top.
5. Ham is ready when internal temperature reaches 140°F. Rest 15 to 20 minutes.
6. Carve by cutting slices from the shank end and then working around the bone, or cut the ham into large chunks and slice those thinner for platters.

Frugal tips and make-ahead

• Ham goes on deep sale before Christmas, so stock up and freeze.
• Use the bone for split pea or bean soup, and chop leftovers for omelets and casseroles.
• You can bake the ham a few hours ahead, slice it, then reheat slices in a bit of broth.

Bacon-Wrapped Pork Loin With Cherries (serves 10 to 12)

Ingredients

• 3 to 4 pounds center-cut boneless pork loin
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 10 to 12 slices thin-cut bacon
• 1 cup frozen tart cherries, thawed and drained
• 1/4 cup cherry jam or low-sugar jam
• 1 tablespoon balsamic vinegar

Directions

1. Pat pork dry and season with salt, pepper, garlic powder, and thyme. Chill uncovered for up to 12 hours, or roast right away.
2. Preheat oven to 375°F (190°C).
3. Lay bacon slices slightly overlapping on a board to create a rectangle roughly the length of the pork. Place pork on top and wrap the bacon around, securing with toothpicks if needed.
4. Set pork seam side down on a rack in a roasting pan. Roast at 375°F for about 20 minutes per pound, until internal temperature reaches 145°F.
5. While pork roasts, simmer cherries, jam, and balsamic in a small pot for 5 to 7 minutes, until slightly thickened.
6. During the last 10 minutes of cooking, brush pork with some of the cherry glaze.
7. Rest 15 minutes before slicing. Remove toothpicks, then slice into 1/2-inch thick rounds so each slice has a strip of bacon.

Frugal tips and make-ahead

• Pork loin is cheaper than beef and feels fancy once wrapped in bacon.
• Use leftover slices for sliders or chop them into grain bowls.
• You can season and wrap the loin a day ahead, then roast just before dinner.

Raspberry-Maple-Glazed Pork Tenderloin (serves 10 to 12)

Ingredients

• 3 pork tenderloins, about 1 to 1 1/4 pounds each
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 tablespoons olive oil
• 1/2 cup raspberry jam or low-sugar jam
• 1/4 cup maple syrup or sugar-free maple syrup
• 2 tablespoons apple cider vinegar

Directions

1. Pat tenderloins dry and trim silver skin. Season with salt, pepper, and garlic powder. Chill up to 12 hours if you like.
2. Preheat oven to 400°F (200°C).
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear tenderloins on all sides, about 6 to 8 minutes total.
4. In a small bowl, mix raspberry jam, maple syrup, and vinegar.
5. Brush tenderloins with glaze and transfer skillet to the oven. Roast at 400°F for about 15 to 18 minutes total, or until internal temperature reaches 145°F.
6. Rest 10 minutes, then slice into medallions on a slight angle.
7. Warm remaining glaze and drizzle over the platter.

Frugal tips and make-ahead

• Tenderloins cook fast, so they work well when oven space is tight.
• Leftovers make great cold sandwiches with mustard and greens.
• You can mix the glaze and season the pork the night before; just sear and roast before serving.

Elegant Fish and Lighter Non-Traditional Protein Options

If some guests skip red meat, a simple fish main or lighter protein keeps them happy without doubling your work. Because seafood can be pricey, pair these dishes with filling sides like roasted potatoes, rice, and big salads so you can buy a bit less fish per person.

Striped Bass With Toasted-Shallot Vinaigrette and Spinach (serves 10 to 12)

Ingredients

• 4 to 5 pounds striped bass fillets, skin on, cut into 10 to 12 portions
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 4 shallots, thinly sliced
• 1/4 cup white wine vinegar or apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey or sugar-free sweetener
• 10 ounces baby spinach

Directions

1. Pat fish dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Let sit at room temperature 20 minutes.
2. In a skillet, heat 1 tablespoon oil over medium heat. Add shallots and cook 8 to 10 minutes, stirring, until golden and crisp in spots.
3. Remove from heat and stir in vinegar, Dijon, honey, remaining 1 teaspoon salt, and remaining pepper. Set aside.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook fish skin side down 4 to 6 minutes, until skin is crisp and fish is mostly opaque. Flip and cook 1 to 2 minutes more. Work in batches if needed.
5. In a separate large skillet or pot, wilt spinach over medium heat with a splash of water and a pinch of salt, then drain any extra liquid.
6. Serve each piece of fish on a bed of spinach, topped with warm toasted-shallot vinaigrette.

Money-saving ideas

• Buy whole fillets instead of individual portions and cut them yourself.
• Stretch the fish by serving smaller pieces over generous piles of spinach and grains.

Salmon Crudo (First Course for 10 to 12)

This is a light, elegant starter that feels special without needing a huge portion of fish.

Ingredients

• 1 pound very fresh sushi-grade salmon
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon finely chopped chives
• 1 teaspoon finely chopped dill
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper

Directions

1. Chill salmon in the freezer for 15 minutes to firm it for slicing.
2. Slice salmon thinly, about 1/8 inch thick, and arrange in overlapping rows on a large cold platter.
3. Whisk olive oil, lemon juice, lemon zest, chives, and dill.
4. Spoon dressing lightly over the salmon.
5. Season with flaky salt and pepper and serve at once.

Budget note

• Because this is a first course, small slices go far and you can keep the portion at about 1 to 1.5 ounces per person.

Garlic-Butter Steak Bites (Appetizer or Buffet Protein, serves 12 to 16)

These work as a small protein option for guests who want meat but not a big slice of roast.

Ingredients

• 2 pounds sirloin or strip steak, trimmed and cut in 1-inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons butter
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh parsley

Directions

1. Pat steak dry and season with salt and pepper.
2. Heat oil in a large skillet over high heat. Cook steak in 2 batches, 2 to 3 minutes per side, until browned on the outside but still pink inside. Remove to a plate.
3. Lower heat, add butter and garlic, and cook 1 minute, stirring.
4. Return steak to the pan and toss in the garlic butter for another 1 to 2 minutes.
5. Sprinkle with parsley and serve with toothpicks or on top of a big salad on the buffet.

Money-saving tip

• Because these are bite-size, guests feel spoiled, but you can serve smaller portions and rely on sides to fill plates.

Vegetarian-Friendly Centerpieces and Fancy Tart Options

A Christmas table feels more welcoming when vegetarian guests get a true main dish, not just sides. These recipes can stand alone as centerpieces or sit proudly next to turkey or ham so everyone feels included.

Carrots en Croûte (serves 10 to 12)

Roasted carrots and herbs wrapped in puff pastry, like a vegetable version of beef Wellington.

Ingredients

• 3 pounds medium carrots, peeled and halved lengthwise
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 4 ounces soft goat cheese or cream cheese
• 2 sheets puff pastry, thawed but cold
• 1 egg, beaten with 1 tablespoon water

Directions

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, and rosemary.
2. Roast on a sheet pan 20 to 25 minutes, until just tender. Cool slightly.
3. In a small bowl, mix goat cheese with remaining salt and pepper.
4. Roll each puff pastry sheet into a rectangle about 10 by 12 inches. Spread the center third of each sheet with goat cheese.
5. Arrange roasted carrots in a snug layer over the cheese, all pointing the same way.
6. Fold pastry over the carrots to enclose and seal edges well. Place seam side down on a parchment-lined pan.
7. Brush with egg wash and cut a few small slits for steam.
8. Bake 25 to 30 minutes, until deep golden. Rest 10 minutes, then slice into thick slabs.

Serving tip

• Serve on its own platter and label it clearly so vegetarians know it is for them. It also cuts nicely into smaller slices for meat eaters who want a taste.

Macaroni and Cheese With Cauliflower (serves 10 to 12)

Comforting, filling, and easy to make mostly from pantry ingredients. This is a simpler alternative to lasagna for busy hosts.

Ingredients

• 1 pound elbow macaroni or small pasta
• 1 medium head cauliflower, cut into small florets
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder or 1 tablespoon Dijon
• 4 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan

Directions

1. Preheat oven to 375°F (190°C). Grease a large baking dish.
2. Boil pasta in salted water until just barely al dente. In the last 4 minutes, add cauliflower florets. Drain well.
3. In a pot, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes.
4. Slowly whisk in milk and cook, stirring, until thickened, about 5 to 7 minutes.
5. Stir in salt, pepper, garlic powder, mustard, cheddar, and half the Parmesan until smooth.
6. Toss pasta and cauliflower with cheese sauce, then pour into the baking dish. Top with remaining Parmesan.
7. Bake 20 to 25 minutes, until bubbly and golden on top.

Budget and serving tips

• Use half pasta and half cauliflower so the dish feels rich but uses less grain.
• Works as a vegetarian main with a salad, and also as a hearty side next to meat.

Broccoli and Gruyère Gratin (serves 10 to 12)

Rich, cheesy broccoli that feels fancy enough for the center of the table.

Ingredients

• 3 pounds broccoli florets
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 2 cups grated Gruyère or Swiss cheese
• 1/2 cup grated Parmesan
• 1 cup breadcrumbs

Directions

1. Preheat oven to 375°F (190°C). Grease a large baking dish.
2. Steam or blanch broccoli for 3 to 4 minutes, until bright green but still crisp. Drain well and pat dry.
3. Melt butter in a saucepan, whisk in flour, and cook 1 minute.
4. Gradually add milk, whisking until smooth and thickened.
5. Stir in salt, pepper, nutmeg, and Gruyère until melted.
6. Combine broccoli with cheese sauce and pour into the baking dish.
7. Mix Parmesan and breadcrumbs, then sprinkle over the top.
8. Bake 25 to 30 minutes, until browned and bubbling.

Serving idea

• Place this gratin beside the main roast so both meat eaters and vegetarians fill their plates with it.

Fondue or Chocolate Bar Fondue (social main for lighter dinners, serves 10 to 12)

For a relaxed, lighter dinner, you can serve a savory cheese fondue with bread and veggies, then a small chocolate fondue or chocolate bar for dessert.

Cheese fondue ingredients

• 1 pound shredded Swiss or Gruyère cheese
• 1 pound shredded mild cheddar
• 2 tablespoons cornstarch
• 2 cups dry white wine or low-sodium broth
• 2 cloves garlic, minced
• 1 teaspoon mustard powder or Dijon
• Bread cubes, blanched broccoli, cauliflower, and apple slices for dipping

Cheese fondue directions

1. Toss cheeses with cornstarch in a bowl.
2. In a fondue pot or heavy saucepan, heat wine or broth with garlic until simmering.
3. Lower heat and stir in cheese by handfuls, letting each addition melt before adding more.
4. Stir in mustard and keep warm over low heat.
5. Serve with bowls of dippers so guests can feed themselves.

Simple chocolate fondue ingredients

• 2 cups dark or semisweet chocolate chips
• 1 1/4 cups heavy cream or coconut cream
• Fruit chunks, marshmallows, and cubes of pound cake or simple cookies

Chocolate fondue directions

1. Warm cream in a pot until just steaming.
2. Pour over chocolate chips in a heat-safe bowl and let sit 2 minutes.
3. Stir until smooth and glossy, then transfer to a fondue pot or slow cooker on warm.
4. Serve with your chosen dippers.

Budget and inclusion tip

• Ask guests to bring a fruit or dippable item to share. This turns fondue into a community-style main that works well for vegetarian and mixed crowds.

Mushroom Toasts with Délice de Bourgogne (serves 10 to 12 as a light main)

Dense, rich toasts that work for smaller appetites or as a main on a buffet.

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 1/2 pounds mixed mushrooms, sliced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces Délice de Bourgogne or other triple-cream cheese
• 1 large baguette, sliced into 1/2-inch rounds

Directions

1. Heat butter and oil in a large skillet over medium-high heat.
2. Add mushrooms and cook 8 to 10 minutes until browned and most liquid is gone.
3. Stir in garlic, thyme, salt, and pepper; cook 1 to 2 minutes more.
4. Toast baguette slices in a 375°F (190°C) oven for 5 to 7 minutes.
5. Spread each toast with a thin layer of cheese and top with warm mushrooms.
6. Serve stacked on a platter so vegetarians can build a full plate.

Hosting tip

• Place these toasts on the main table near the roasts, not off to the side, so vegetarian guests feel just as celebrated.

Elegant Christmas Side Dishes and Salads That Feed a Crowd

This is where you really stretch your Christmas budget. Meat is pricey, but vegetables, grains, and potatoes are friendly on the wallet and fill plates fast. For 10 to 20 guests, plan on 3 to 5 side dishes plus 1 to 2 salads from this list, then let the mains play a supporting role.

Most of these make-ahead dishes scale well and reheat without losing flavor. Use them to bulk up your buffet, give color to your table, and keep everyone full without doubling your meat budget.

Hearty Potato and Grain Sides Everyone Loves

These are the comfort foods that crowd plates and make small portions of meat feel generous. They also reheat well, which helps you spread the cooking over 1 to 2 days.

Sour Cream Mashed Potatoes (serves 12 to 16)

Ingredients

• 5 pounds russet or Yukon Gold potatoes, peeled and cut in chunks
• 4 teaspoons fine sea salt, divided
• 1 cup sour cream
• 1/2 cup whole milk or half-and-half, warmed
• 6 tablespoons butter, melted
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)

Directions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 teaspoons salt.
2. Bring to a boil, then simmer 15 to 18 minutes, until very tender when pierced.
3. Drain well and return potatoes to the hot pot. Let sit 2 minutes so extra steam evaporates.
4. Mash by hand or with a mixer on low until mostly smooth.
5. Stir in sour cream, warm milk, melted butter, remaining 2 teaspoons salt, pepper, and garlic powder if using.
6. Taste and adjust seasoning. The potatoes should be soft and creamy, not stiff.

Make-ahead and reheating

• Make up to 1 day ahead. Cool, then cover and refrigerate.
• Reheat in a covered baking dish at 325°F for 30 to 40 minutes, stirring once, and add a splash of warm milk or cream if they seem thick.
• To keep them from drying out on the buffet, cover tightly and stir in a spoonful of butter or warm milk every 30 minutes.

Horseradish Potato Gratin (serves 12 to 16)

Ingredients

• 4 pounds Yukon Gold potatoes, very thinly sliced
• 2 cups heavy cream or half-and-half
• 1 cup whole milk
• 3 tablespoons prepared horseradish (not creamy style)
• 2 teaspoons Dijon mustard
• 2 teaspoons fine sea salt
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 2 cups shredded Gruyère or Swiss cheese

Directions

1. Preheat oven to 375°F (190°C). Grease a large baking dish.
2. In a bowl, whisk cream, milk, horseradish, Dijon, salt, pepper, and garlic.
3. Layer half the sliced potatoes in the dish, overlapping slightly.
4. Pour half the cream mixture over the potatoes and sprinkle with half the cheese.
5. Repeat with remaining potatoes, cream mixture, and cheese.
6. Cover with foil and bake 45 minutes. Remove foil and bake 20 to 25 minutes more, until the top is golden and the potatoes are tender.

Make-ahead and reheating

• Bake fully up to 1 day ahead, cool, cover, and refrigerate.
• Reheat covered at 350°F for 25 to 30 minutes, then uncover for 10 minutes to crisp the top.
• If the edges look dry, spoon a few tablespoons of warm cream around the sides before reheating.

Instant Pot Mashed Sweet Potatoes (serves 10 to 14)

Ingredients

• 4 pounds sweet potatoes, peeled and cut in 2-inch chunks
• 1 cup water
• 1/3 cup butter
• 1/3 cup heavy cream, coconut milk, or whole milk
• 2 tablespoons maple syrup or sugar-free maple syrup
• 1 teaspoon fine sea salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)

Directions

1. Place sweet potato chunks and water in the Instant Pot.
2. Seal and cook on high pressure for 10 minutes, then quick release.
3. Drain any extra liquid if there is more than a few tablespoons.
4. Add butter, cream, maple syrup, salt, cinnamon, and nutmeg.
5. Mash with a potato masher or hand mixer until smooth and fluffy.
6. Taste and adjust sweetness or salt to your liking.

Make-ahead and reheating

• Keep warm on the Instant Pot “Keep Warm” setting for up to 2 hours, stirring now and then and adding a splash of cream if needed.
• To make 1 day ahead, refrigerate, then reheat in a covered baking dish at 325°F for about 30 minutes, stirring once.

Vanilla Sweet Potatoes (serves 10 to 14)

These feel like dessert, but they sit comfortably next to ham or turkey.

Ingredients

• 4 pounds sweet potatoes, peeled and cut in chunks
• 1 cup whole milk or coconut milk
• 1/3 cup butter
• 1/4 cup brown sugar or sugar-free brown sweetener
• 2 teaspoons vanilla extract
• 1 teaspoon fine sea salt
• 1/2 teaspoon cinnamon

Directions

1. Boil sweet potato chunks in salted water for 15 to 18 minutes, until very tender. Drain well.
2. In a small pot, heat milk, butter, brown sugar, vanilla, salt, and cinnamon until warm and the sugar dissolves.
3. Mash sweet potatoes in a large bowl, then slowly pour in the warm vanilla mixture, stirring until smooth and creamy.
4. Taste and add more vanilla or cinnamon if you want a stronger flavor.

Make-ahead and reheating

• Spoon into a greased baking dish, cool, cover, and chill up to 24 hours.
• Reheat covered at 325°F for 25 to 35 minutes. If the edges dry, stir in a bit of warm milk.

Butternut Squash Bake With Wild Rice (serves 12 to 16)

This side is hearty enough to work as a vegetarian main for a few guests.

Ingredients

• 1 1/2 cups uncooked wild rice blend
• 4 cups low-sodium vegetable or chicken broth
• 1 medium butternut squash (about 3 pounds), peeled and cubed
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 cup dried cranberries or chopped dried apricots
• 1 cup chopped pecans or walnuts, toasted
• 2 green onions, thinly sliced

Directions

1. Rinse wild rice, then combine with broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook 40 to 45 minutes, until tender and most liquid is absorbed.
2. While rice cooks, preheat oven to 400°F (200°C).
3. Toss squash cubes with olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, and sage. Spread on a baking sheet and roast 25 to 30 minutes, until tender and browned.
4. In a large bowl, mix cooked rice, roasted squash, dried fruit, nuts, green onions, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper.
5. Transfer to a greased baking dish and keep warm, or cool and refrigerate if making ahead.

Make-ahead and reheating

• Assemble up to 1 day ahead.
• Reheat covered at 350°F for 25 to 30 minutes. Add a splash of broth if it seems dry.

Macaroni and Cheese With Cauliflower (serves 12 to 16)

This one was already used as a vegetarian main, but it also works beautifully as a big, cozy side.

Ingredients

• 1 pound elbow macaroni or small pasta
• 1 medium head cauliflower, cut into small florets
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder or 1 tablespoon Dijon
• 4 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan

Directions

1. Preheat oven to 375°F (190°C). Grease a large baking dish.
2. Boil pasta in salted water until barely al dente. In the last 4 minutes, add cauliflower florets. Drain well.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes.
4. Slowly whisk in milk and cook, stirring, until thick enough to coat a spoon.
5. Stir in salt, pepper, garlic powder, mustard, cheddar cheese, and half the Parmesan until melted.
6. Mix pasta and cauliflower with the cheese sauce, then pour into the baking dish. Top with remaining Parmesan.
7. Bake 20 to 25 minutes, until bubbly and golden.

Make-ahead and reheating

• Assemble up to 24 hours in advance, tightly covered.
• Bake from cold at 350°F for 35 to 40 minutes. If it looks dry, stir in a bit of warm milk before baking.

Honey-Butter Creamed Corn (serves 12 to 16)

Use frozen corn when fresh is too pricey. No one will mind.

Ingredients

• 3 pounds frozen corn kernels, thawed and drained
• 6 tablespoons butter
• 1 1/2 cups heavy cream or half-and-half
• 2 tablespoons honey or sugar-free honey-style syrup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)

Directions

1. In a large pot, melt butter over medium heat.
2. Add corn and cook 5 to 7 minutes, stirring, until hot and glossy.
3. Stir in cream, honey, salt, pepper, and garlic powder if using.
4. Simmer gently 8 to 10 minutes, until slightly thickened and creamy.
5. Taste and adjust salt or sweetness.

Make-ahead and reheating

• Cool, cover, and refrigerate up to 2 days.
• Reheat gently on the stove over low heat, adding a splash of cream or milk if needed.

A quick word on make-ahead dessert sides

If you happen to have freezer space, a simple easy ice cream cake built from layers of store-brand ice cream and crushed cookies can sit beside the other make-ahead dishes. Build it any day you have time, tuck it in the freezer, then forget about dessert until serving time.

Colorful Roasted Vegetables and Elegant Veggie Bakes

Roasted vegetables are your secret weapon for a pretty, budget-smart Christmas table. They add color, flavor, and fiber, and they hold up well at room temperature.

Maple Roasted Vegetables (serves 12 to 16)

Ingredients

• 2 pounds carrots, peeled and cut in 1-inch chunks
• 2 pounds parsnips or sweet potatoes, peeled and cut in 1-inch chunks
• 2 tablespoons olive oil
• 1/4 cup maple syrup or sugar-free maple syrup
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Directions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment.
2. Toss carrots and parsnips (or sweet potatoes) with olive oil, maple syrup, thyme, salt, and pepper.
3. Spread in a single layer on the baking sheets.
4. Roast 25 to 30 minutes, stirring once, until browned and tender.
5. Transfer to a platter and serve warm or at room temperature.

Rosemary-Roasted Golden Beets and Carrots (serves 10 to 14)

Ingredients

• 2 pounds golden beets, peeled and cut in wedges
• 2 pounds carrots, peeled and cut in sticks
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

Directions

1. Preheat oven to 400°F (200°C).
2. Toss beets and carrots with olive oil, rosemary, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast 35 to 40 minutes, stirring once, until tender and caramelized at the edges.
5. Taste and add a pinch of salt if needed before serving.

Roasted Brussels Sprouts With Pecans (serves 10 to 14)

Ingredients

• 3 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup pecans, roughly chopped

Directions

1. Preheat oven to 425°F (220°C).
2. Toss Brussels sprouts with olive oil, salt, pepper, and garlic powder.
3. Spread on a baking sheet, cut sides down for more browning.
4. Roast 20 minutes, then sprinkle pecans over the top.
5. Roast 5 to 8 minutes more, until sprouts are browned and pecans are toasted.

Roasted Rhubarb Salad With Goat Cheese and Pistachios (warm side version, serves 10 to 12)

Ingredients

• 1 pound fresh or frozen rhubarb, cut in 1-inch pieces
• 2 tablespoons olive oil
• 3 tablespoons honey or sugar-free honey-style syrup
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 ounces mixed greens or baby arugula
• 4 ounces goat cheese, crumbled
• 1/2 cup shelled pistachios, chopped
• 2 tablespoons balsamic vinegar

Directions

1. Preheat oven to 400°F (200°C).
2. Toss rhubarb with 1 tablespoon olive oil, honey, salt, and pepper.
3. Spread on a baking sheet and roast 10 to 12 minutes, until just tender but not falling apart. Cool slightly.
4. Place greens on a large platter.
5. While rhubarb is still warm, scatter it over the greens along with goat cheese and pistachios.
6. Drizzle with remaining 1 tablespoon olive oil and balsamic vinegar just before serving so the greens stay perky.

Vanilla Sweet Potatoes (roasted variation, serves 10 to 14)

Use the same flavor profile from the mashed version, but keep the pieces intact for a different look on the table.

Ingredients

• 4 pounds sweet potatoes, peeled and cut in 1-inch cubes
• 3 tablespoons olive oil
• 3 tablespoons maple syrup or sugar-free maple syrup
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk olive oil, maple syrup, vanilla, salt, and cinnamon.
3. Toss sweet potato cubes in the mixture until coated.
4. Spread on a baking sheet in a single layer.
5. Roast 25 to 30 minutes, stirring once, until browned and tender.

Sautéed Tomatoes and Shallots (serves 10 to 12)

Ingredients

• 3 tablespoons olive oil
• 4 large shallots, thinly sliced
• 3 pints grape or cherry tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano or thyme

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add shallots and cook 5 to 7 minutes, stirring, until softened and lightly browned.
3. Add tomatoes, salt, pepper, and oregano.
4. Cook 8 to 10 minutes, stirring now and then, until tomatoes just begin to burst and release some juice.
5. Serve warm or at room temperature in a shallow bowl.

Garlicky Green Beans With Pine Nuts (serves 12 to 16)

Ingredients

• 3 pounds green beans, trimmed (fresh or frozen)
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/3 cup pine nuts

Directions

1. Blanch fresh green beans in boiling salted water for 3 to 4 minutes, then drain and rinse with cold water. If using frozen beans, thaw and pat dry.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 to 2 minutes, until fragrant but not browned.
3. Add green beans, salt, and pepper. Cook 6 to 8 minutes, tossing, until hot and crisp-tender.
4. Stir in pine nuts and cook 1 minute more. Serve at once.

Collard Greens With Bacon (serves 10 to 14)

Ingredients

• 8 slices bacon, chopped
• 2 onions, chopped
• 3 cloves garlic, minced
• 3 pounds collard greens, stems removed and leaves sliced
• 4 cups chicken broth or water
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Directions

1. In a large pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add onions to the pot and cook 6 to 8 minutes, until soft.
3. Stir in garlic and cook 1 minute.
4. Add collard greens in batches, stirring as they wilt.
5. Pour in broth, add salt and pepper, and bring to a simmer.
6. Cover and cook 35 to 45 minutes, until very tender.
7. Stir in vinegar and cooked bacon just before serving.

Seasonal produce and frozen swaps

To keep costs low:

• Choose what is cheapest in your area: carrots, cabbage, potatoes, and frozen green beans are usually budget winners.
• Use frozen Brussels sprouts, green beans, and corn when fresh looks sad or overpriced. Roast them from frozen with plenty of oil and seasoning for the best texture.
• Skip out-of-season fresh asparagus or berries unless you catch a real sale.

Fresh, Crunchy Salads to Balance a Rich Christmas Menu

Big plates of salad help stretch meat and rich sides. They add acid, crunch, and color, and they are often the cheapest dishes on the table.

Beet-Radicchio Salad (serves 10 to 14)

Ingredients

• 2 pounds beets, trimmed
• 2 small heads radicchio, cored and thinly sliced
• 4 cups baby spinach or mixed greens
• 1/2 cup walnuts, toasted and chopped
• 3 ounces goat cheese or feta, crumbled
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar or apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar-free sweetener
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Wrap beets in foil and roast at 400°F (200°C) for 45 to 60 minutes, until tender. Cool, then peel and slice or cube.
2. In a large bowl, combine radicchio, spinach, and roasted beets.
3. Whisk olive oil, vinegar, Dijon, honey, salt, and pepper in a small bowl.
4. Pour dressing over the salad and toss gently.
5. Top with walnuts and goat cheese just before serving.

Brussels Sprouts Salad (serves 10 to 14)

Ingredients

• 2 pounds Brussels sprouts, trimmed
• 1 large apple, thinly sliced or julienned
• 1/2 cup shredded Parmesan or Pecorino
• 1/3 cup toasted almonds, sliced or chopped
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or sugar-free sweetener
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Shred Brussels sprouts using a food processor slicer or a sharp knife.
2. Place shredded sprouts and apple slices in a large bowl.
3. In a small bowl, whisk olive oil, lemon juice, Dijon, honey, salt, and pepper.
4. Pour dressing over the sprouts and apples. Toss well to coat.
5. Let sit 10 to 15 minutes to soften slightly.
6. Top with Parmesan and almonds before serving.

Spiced Carrot Salad (serves 10 to 14)

Ingredients

• 2 pounds carrots, peeled and grated or cut in thin matchsticks
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon honey or sugar-free sweetener
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley or cilantro

Directions

1. Place grated carrots in a large bowl.
2. Whisk olive oil, lemon juice, honey, cumin, coriander, cinnamon, salt, and pepper in a small bowl.
3. Pour dressing over carrots and toss until well coated.
4. Stir in chopped herbs.
5. Chill for at least 20 minutes so the flavors blend.

Roasted Rhubarb Salad With Goat Cheese and Pistachios (salad version, serves 10 to 12)

Use the same ingredients as the warm side, but cool the rhubarb for a sharper salad.

Ingredients

• 1 pound rhubarb, cut in 1-inch pieces
• 2 tablespoons olive oil, divided
• 3 tablespoons honey or sugar-free honey-style syrup
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 ounces mixed greens or baby arugula
• 4 ounces goat cheese, crumbled
• 1/2 cup chopped pistachios
• 2 tablespoons balsamic vinegar

Directions

1. Preheat oven to 400°F (200°C).
2. Toss rhubarb with 1 tablespoon olive oil, honey, salt, and pepper.
3. Roast 10 to 12 minutes, then cool completely.
4. Arrange greens on a platter. Top with cooled rhubarb, goat cheese, and pistachios.
5. Whisk remaining 1 tablespoon olive oil with balsamic vinegar and drizzle over just before serving.

Brussels Sprouts Baba Ghanoush (dip or salad-style spread, serves 12 to 16)

This can sit beside salads as a hearty spread that people pile onto plates with veggies or bread.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 1/2 teaspoon smoked paprika
• 2 to 4 tablespoons water
• Raw veggie sticks, pita wedges, or sliced baguette for serving

Directions

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Roast 20 to 25 minutes, until browned and tender. Cool slightly.
3. In a food processor, combine roasted sprouts, chickpeas, tahini, lemon juice, garlic, smoked paprika, remaining olive oil, remaining salt, and pepper.
4. Blend until mostly smooth, adding water 1 tablespoon at a time to reach a spreadable texture.
5. Spoon into a shallow bowl and swirl the top.
6. Serve at room temperature with vegetables or bread.

Salads like these make your meat go farther because people fill their plates with bright, crunchy vegetables instead of asking for another thick slice of roast.

Bread, Rolls, and Small Bites That Make the Meal Feel Complete

Bread and small bites are relatively cheap but make the table feel generous. They also keep big eaters happy without extra meat.

Everything Dinner Rolls (serves 16 to 20)

Ingredients

• 1 1/2 cups warm water
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons sugar
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup melted butter, plus more for brushing
• 1 large egg
• 3 tablespoons everything bagel seasoning

Directions

1. In a large bowl, mix warm water, yeast, and sugar. Let sit 5 to 10 minutes, until foamy.
2. Add flour, salt, melted butter, and egg. Stir, then knead by hand or with a mixer until smooth and elastic, about 5 to 7 minutes.
3. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Punch down and divide into 20 equal pieces. Shape into balls and place in a greased 9-by-13-inch pan.
5. Cover and let rise 30 to 40 minutes.
6. Preheat oven to 375°F (190°C). Brush rolls with melted butter and sprinkle with everything seasoning.
7. Bake 18 to 22 minutes, until golden.

Make-ahead and freezing

• Bake fully, cool, and freeze in a sealed bag for up to 1 month.
• Reheat covered in foil at 325°F for 12 to 15 minutes.

Red Pepper Walnut Knots (serves 12 to 16)

These double as bread and a snacky side.

Ingredients

• 1 pound store-bought pizza dough
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup jarred roasted red peppers, drained
• 1/2 cup walnuts
• 1 clove garlic
• 1 teaspoon red wine vinegar
• 1/2 teaspoon smoked paprika

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. On a floured surface, roll pizza dough into a long rope about 1 inch thick. Cut into 20 to 24 pieces.
3. Tie each piece into a simple knot and place on the baking sheet.
4. Brush knots with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Bake 14 to 18 minutes, until puffed and golden.
6. While knots bake, blend red peppers, walnuts, garlic, remaining olive oil, vinegar, smoked paprika, remaining salt, and pepper into a thick dip.
7. Serve warm knots with the dip.

Make-ahead

• Bake knots earlier in the day, cool, then reheat at 350°F for 5 to 8 minutes.
• The dip keeps in the fridge for 3 to 4 days.

Cheesy Chile Pull-Apart Bread (serves 14 to 20)

Ingredients

• 1 large round or oval loaf of crusty bread
• 2 cups shredded Monterey Jack or mozzarella
• 1/4 cup grated Parmesan
• 4 tablespoons butter, melted
• 1 (4-ounce) can diced green chiles, drained
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375°F (190°C). Place loaf on a large sheet of foil.
2. Cut bread in a grid pattern, almost to the bottom but not through.
3. Mix melted butter, green chiles, green onions, garlic powder, and salt.
4. Gently pull apart the bread cubes and drizzle the butter mixture into the cuts.
5. Stuff shredded cheese and Parmesan into the cuts.
6. Wrap loaf loosely in foil and place on a baking sheet.
7. Bake 15 minutes covered, then open foil and bake 10 to 12 minutes more, until cheese is melted.

Make-ahead

• Assemble up to 6 hours ahead, wrap tightly, and chill.
• Bake just before serving.

Sweet Potato and Feta Bourekas (serves 12 to 16)

Ingredients

• 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces feta cheese, crumbled
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 package frozen puff pastry (2 sheets), thawed but cold
• 1 large egg
• 1 tablespoon water
• 1 tablespoon sesame seeds (optional)

Directions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
2. Toss sweet potato cubes with olive oil, salt, and pepper. Roast 20 to 25 minutes, until very tender. Cool slightly, then mash.
3. Stir in feta, cumin, and smoked paprika.
4. Roll out puff pastry sheets slightly and cut each into 9 squares, for 18 total.
5. Place about 1 tablespoon filling in the center of each square. Fold into triangles and seal edges with a fork.
6. Beat egg with water and brush tops. Sprinkle with sesame seeds if using.
7. Bake 18 to 22 minutes, until puffed and golden.

Freezer tip

• Freeze unbaked bourekas on a tray, then transfer to bags.
• Bake from frozen at 400°F for 22 to 25 minutes.

Pigs in a Blanket With Black Pepper Pastry (serves 16 to 20)

Ingredients

• 2 pounds cocktail sausages or mini hot dogs
• 2 sheets puff pastry, thawed but cold
• 1 large egg
• 1 tablespoon water
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon sesame seeds or everything seasoning (optional)

Directions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
2. Beat egg with water to make an egg wash.
3. Mix pepper, garlic powder, and salt in a small bowl.
4. Unfold puff pastry on a floured surface and cut into strips about 1 1/2 inches wide.
5. Pat sausages dry. Place one sausage at the end of a strip, roll to wrap, then cut and seal the edge.
6. Place wrapped sausages seam side down on the baking sheets.
7. Brush with egg wash and sprinkle with the pepper mixture and sesame seeds if using.
8. Bake 16 to 20 minutes, until golden and puffed.

Make-ahead and freezing

• Assemble, freeze in a single layer, then bag once solid.
• Bake from frozen at 400°F for about 20 to 22 minutes.

Cheese, Nuts, and Simple Spreads for Elegant Grazing Boards

Cheese spreads and nuts feel fancy but need very little hands-on time. Pair them with cheap crackers, sliced baguette, or fresh veggies and you have an instant side station that keeps people nibbling while you slice the roast.

Goat Cheese Spread (serves 14 to 18)

Ingredients

• 10 ounces plain goat cheese, softened
• 4 ounces cream cheese, softened
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh herbs (such as chives, parsley, or dill)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder or 1 small clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Crackers, sliced baguette, and veggie sticks for serving

Directions

1. In a bowl, beat goat cheese, cream cheese, and olive oil until smooth and fluffy.
2. Stir in herbs, lemon zest, lemon juice, garlic, salt, and pepper.
3. Taste and adjust seasoning.
4. Transfer to a serving bowl and drizzle with a tiny splash of olive oil.
5. Serve with bread, crackers, or vegetables.

Rosemary Pecans (serves 12 to 16)

Ingredients

• 3 cups pecan halves
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Directions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
2. In a bowl, mix melted butter, olive oil, rosemary, salt, pepper, and cayenne if using.
3. Add pecans and toss to coat.
4. Spread on the baking sheet and bake 12 to 15 minutes, stirring once, until fragrant.
5. Cool completely before serving.

Pimiento Cheese With Salt-and-Pepper Butter Crackers (serves 14 to 18)

Ingredients

• 8 ounces sharp cheddar, shredded
• 4 ounces cream cheese, softened
• 1/3 cup mayonnaise
• 1 (4-ounce) jar diced pimientos, drained
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 box plain butter crackers
• 2 tablespoons melted butter
• 1/2 teaspoon coarse black pepper
• 1/4 teaspoon salt

Directions

1. In a bowl, mix cheddar, cream cheese, and mayonnaise until smooth.
2. Stir in pimientos, garlic powder, onion powder, cayenne, salt, and pepper.
3. Taste and adjust seasoning. Chill until firm.
4. For easy seasoned crackers, preheat oven to 300°F (150°C).
5. Place crackers on a baking sheet, brush lightly with melted butter, and sprinkle with coarse pepper and salt.
6. Bake 8 to 10 minutes, then cool.
7. Serve pimiento cheese with the crackers and raw vegetables.

Green Peppercorn-Marinated Feta (serves 10 to 14)

Ingredients

• 16 ounces block feta, cut into 1-inch cubes
• 1/3 cup olive oil
• 2 tablespoons brine-packed green peppercorns, drained and lightly crushed
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, thinly sliced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)

Directions

1. Place feta cubes in a shallow dish or jar.
2. Whisk olive oil, lemon juice, lemon zest, peppercorns, garlic, parsley, oregano, and red pepper flakes.
3. Pour over feta and turn gently to coat.
4. Cover and refrigerate at least 4 hours, up to 3 days, turning now and then.
5. Serve at room temperature with toothpicks and bread or crackers.

Classic Cheese Ball With Spiced Pecans (serves 12 to 18)

Ingredients

• 16 ounces cream cheese, softened
• 2 cups shredded sharp cheddar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup finely chopped pecans
• 1 tablespoon butter, melted
• 1/4 teaspoon cayenne or chili powder
• 1 tablespoon brown sugar or sugar-free brown sweetener
• Crackers and sliced vegetables for serving

Directions

1. Mix cream cheese until smooth in a large bowl.
2. Add cheddar, Worcestershire, Dijon, garlic powder, onion powder, smoked paprika, pepper, and salt. Stir until well blended.
3. Shape into a ball or log and wrap in plastic. Chill at least 2 hours.
4. Toss chopped pecans with melted butter, cayenne, and brown sugar.
5. Spread pecans on a baking sheet and toast at 350°F (175°C) for 6 to 8 minutes. Cool fully.
6. Roll the chilled cheese ball in cooled pecans.
7. Place on a platter and surround with crackers and vegetables.

Brussels Sprouts Baba Ghanoush (as part of the board, serves 12 to 16)

Use the same recipe from the salad section but treat it as a dip on your grazing board.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 1/2 teaspoon smoked paprika
• 2 to 4 tablespoons water
• Crackers, pita, and veggie sticks for serving

Directions

1. Roast Brussels sprouts at 425°F (220°C) with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper for 20 to 25 minutes.
2. Blend with chickpeas, tahini, lemon juice, garlic, smoked paprika, remaining oil, remaining salt, and pepper.
3. Add water as needed for a dipable consistency.
4. Serve in a wide bowl with dippers around it.

Build your board around one or two spreads, a bowl of rosemary nuts, some budget cheeses, and plenty of crackers and sliced baguette. It looks elegant, feeds a crowd, and keeps your main-course portions under control.

Elegant Christmas Desserts That Serve a Crowd

These make-ahead dessert ideas let you get ahead of the game. Most of these recipes can be made 1 to 3 days before Christmas dinner, so you are not juggling frosting and roasting pans at the same time.

For a budget-friendly spread that still feels special, pick:

• One showstopper dessert (a tall cake, cheesecake, or tart)
• One creamy or spoonable option (trifle, pudding, bread pudding)
• One simple mini or candy-style sweet for variety

That mix looks impressive on the table, feeds 10 to 20 guests, and keeps costs sane.

Trifles, Puddings, and Creamy Crowd-Pleasing Desserts

These desserts forgive small mistakes, stretch easily for 10 to 20 servings, and love leftovers. Stale bread, day-old croissants, and leftover cake all shine here.

Pumpkin Bread Trifle With Pepita Streusel (serves 14 to 18)

Use a deep trifle bowl or a clear 3- to 4-quart glass bowl so the layers show.

Ingredients for pumpkin bread layer

• 1 store-bought or homemade pumpkin bread loaf, about 9 by 5 inches
• 2 tablespoons melted butter (for toasting cubes)

Ingredients for pumpkin cream

• 2 cups cold heavy cream
• 1 cup cold whole milk
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar or brown-style sweetener
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Ingredients for pepita streusel

• 1 cup roasted pepitas (pumpkin seeds), salted or unsalted
• 1 cup crushed gingersnap cookies or cheap plain cookies
• 3 tablespoons melted butter
• 2 tablespoons brown sugar or brown-style sweetener

Directions

1. Cut pumpkin bread into 1-inch cubes. Spread on a baking sheet, drizzle with melted butter, and toast at 325°F (165°C) for 10 to 12 minutes until dry at the edges. Cool completely.
2. For the pumpkin cream, whisk heavy cream, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice, and salt until it thickens to soft peaks. A hand mixer makes this faster.
3. For streusel, mix pepitas, crushed cookies, melted butter, and brown sugar until crumbly.
4. In a trifle bowl, layer one-third of the pumpkin bread cubes, one-third of the pumpkin cream, and one-third of the streusel. Repeat for three layers, ending with cream and a sprinkle of streusel on top.
5. Cover and chill at least 4 hours, up to 24 hours, so the flavors blend and the bread softens slightly.

Make-ahead tip: Toast the pumpkin bread and mix the streusel a day ahead. Store both airtight at room temperature and assemble the trifle the night before serving.

Frugal swap: Use any leftover plain cake or spice cake instead of pumpkin bread and add an extra teaspoon of pumpkin pie spice to the cream.

Croissant and Chocolate Bread Pudding (serves 12 to 16)

This is ideal for stale croissants or leftover dinner rolls. Use a 9-by-13-inch baking dish.

Ingredients

• 10 to 12 stale croissants or about 16 ounces of bread, torn in large chunks
• 2 cups whole milk
• 2 cups heavy cream or half-and-half
• 6 large eggs
• 3/4 cup sugar or granular sweetener
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet or dark chocolate chips

Directions

1. Grease a 9-by-13-inch baking dish. Add torn croissant pieces in an even layer.
2. In a large bowl, whisk milk, cream, eggs, sugar, vanilla, and salt until smooth.
3. Pour custard over the croissants. Gently press the bread down so it soaks up the liquid. Sprinkle chocolate chips evenly over the top.
4. Let sit 20 to 30 minutes so the bread absorbs the custard, or cover and refrigerate up to 12 hours.
5. When ready to bake, preheat oven to 350°F (175°C). Bake 40 to 50 minutes, until the custard is set in the center and the top is puffed and golden.
6. Cool 15 minutes before serving. Spoon into bowls and add a little cream or ice cream if you like.

Make-ahead tip: Assemble the dish the night before, then bake it on Christmas Day. If baking straight from the fridge, add 5 to 10 minutes to the baking time.

Frugal note: Any mix of stale bread, rolls, or brioche works. Dry bread soaks up custard even better than fresh.

Pistachio Pudding for a Crowd (serves 12 to 16)

This is light, creamy, and very easy on a busy day. Use a 3-quart bowl.

Ingredients

• 2 (3.4-ounce) boxes instant pistachio pudding mix
• 3 cups cold whole milk
• 2 cups cold heavy cream or whipped topping
• 1/2 cup chopped shelled pistachios, plus extra for garnish
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, whisk pudding mix and cold milk for 2 minutes until thickened.
2. In a separate bowl, whip heavy cream to soft peaks.
3. Fold whipped cream, vanilla, and chopped pistachios into the pudding until combined.
4. Spoon into a large serving bowl or small glasses.
5. Chill at least 2 hours, up to 24 hours. Top with extra pistachios just before serving.

Make-ahead tip: This tastes better on day two. Cover tightly so it does not absorb fridge odors.

Paula’s Pumpkin Gingerbread Trifle (serves 14 to 18)

Use leftover gingerbread or spice cake here. A deep trifle bowl works best.

Ingredients for cake layer

• 1 (9-by-13-inch) pan baked gingerbread or spice cake, cooled and cut in 1-inch cubes

Ingredients for pumpkin cream

• 2 cups cold heavy cream
• 1 cup canned pumpkin puree
• 1/2 cup powdered sugar or powdered sweetener
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Ingredients for creamy layer

• 16 ounces cream cheese, softened
• 1/2 cup powdered sugar or powdered sweetener
• 1 teaspoon vanilla extract
• 1/4 cup milk (as needed to loosen)

Directions

1. Beat heavy cream, pumpkin, powdered sugar, pumpkin spice, and vanilla until thick and fluffy. Set aside.
2. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Add milk a tablespoon at a time until it is spreadable but still thick.
3. In a trifle bowl, layer one-third of the gingerbread cubes, one-third of the cream cheese mixture, and one-third of the pumpkin cream. Repeat for three layers.
4. Smooth the top and chill at least 4 hours, preferably overnight.

Make-ahead tip: Bake the cake up to 3 days ahead or use store-bought. The full trifle can sit in the fridge for 24 hours.

Budget swap: Use a cheap boxed spice cake mix if you do not want to bake from scratch.

Classic Christmas Plum Pudding (serves 12 to 16)

This is rich and dense, so thin slices go far. You will need a 2-quart heat-safe pudding basin or metal bowl and a large pot for steaming.

Ingredients

• 1 cup raisins
• 1 cup chopped dried plums (prunes)
• 1/2 cup chopped dried apricots or mixed dried fruit
• 1/2 cup brandy, rum, or apple juice
• 1 1/2 cups fine dry breadcrumbs (use stale bread)
• 1 cup all-purpose flour
• 1 cup brown sugar or brown-style sweetener
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup grated apple (about 1 large)
• 3 large eggs
• 1/2 cup melted butter or neutral oil
• Zest of 1 orange

Directions

1. Combine raisins, dried plums, dried apricots, and brandy in a bowl. Let soak at least 1 hour, or overnight for better flavor.
2. Grease a 2-quart pudding basin or metal bowl. Line the bottom with parchment.
3. In a large bowl, mix breadcrumbs, flour, brown sugar, baking powder, spices, and salt.
4. Stir in grated apple, eggs, melted butter, orange zest, and the soaked fruit with any liquid. The mixture will be thick.
5. Spoon into the prepared basin, leaving about 1 inch at the top for expansion. Cover with a layer of parchment and then foil, tying tightly with string.
6. Place a folded kitchen towel in the bottom of a large pot. Set the basin on the towel. Add hot water to come halfway up the sides.
7. Cover the pot and simmer gently for 2 1/2 to 3 hours, topping up water as needed.
8. Remove basin, cool 15 minutes, then turn the pudding out onto a plate or cool completely in the basin for storage.

Make-ahead tip: Plum pudding keeps very well. Wrap tightly and refrigerate for up to 1 week or freeze for a month. Reheat by steaming for 45 to 60 minutes or microwaving slices.

Brandied Cherry Clafouti (serves 10 to 12)

This is like a soft custard baked with fruit. Use a 12-inch round baking dish or a 9-by-13-inch pan.

Ingredients

• 2 cups pitted cherries, fresh or frozen
• 2 tablespoons brandy or orange juice
• 3 tablespoons sugar or sweetener, divided
• 1 cup whole milk
• 1/2 cup heavy cream
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350°F (175°C). Grease your baking dish.
2. Toss cherries with brandy and 1 tablespoon sugar. Spread them in the bottom of the dish.
3. In a blender or bowl, combine milk, cream, remaining 2 tablespoons sugar, eggs, flour, vanilla, and salt. Blend or whisk until smooth.
4. Pour batter over the cherries.
5. Bake 35 to 45 minutes, until puffed and browned at the edges and just set in the center.
6. Cool 15 to 20 minutes. Serve warm or at room temperature, dusted with powdered sugar if you like.

Make-ahead tip: Bake in the morning, then reheat in a 300°F (150°C) oven for 10 minutes. It also tastes good at room temperature.

Italian Cream Cake II in a Slab (serves 16 to 20)

Baking this as a sheet cake makes slicing for a crowd fast and neat. Use a 12-by-18-inch half-sheet pan or a 10-by-15-inch jelly-roll pan for a taller cake.

Ingredients for cake

• 2 cups sugar or granular sweetener
• 1 cup butter, softened
• 5 large eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or milk with 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans

Ingredients for cream cheese frosting

• 16 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 to 5 cups powdered sugar or powdered sweetener
• 1 teaspoon vanilla extract
• 1/4 cup milk or cream, as needed

Directions

1. Preheat oven to 350°F (175°C). Grease and line your pan with parchment.
2. Beat sugar and butter until light and fluffy. Add egg yolks one at a time.
3. In a bowl, whisk flour, baking soda, and salt. Add dry ingredients to the butter mixture in two parts, alternating with buttermilk. Stir in vanilla, coconut, and pecans.
4. In a clean bowl, beat egg whites to stiff peaks. Gently fold into the batter.
5. Spread batter evenly in the pan. Bake 25 to 30 minutes, until a toothpick in the center comes out clean. Cool completely.
6. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, adding milk as needed for a spreadable texture.
7. Spread frosting over the cooled cake. Chill at least 1 hour before slicing into small rectangles.

Make-ahead tip: Bake and frost the day before. Cover and refrigerate. Slice while cold for neat pieces, then let sit 20 minutes before serving.

Butterscotch Bananas With Vanilla Ice Cream (serves 10 to 14)

This is a fast dessert for when you want something warm and special with almost no work.

Ingredients

• 8 to 10 ripe but firm bananas, sliced in thick coins
• 4 tablespoons butter
• 1/2 cup brown sugar or brown-style sweetener
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 quarts vanilla ice cream

Directions

1. Scoop ice cream into bowls in advance if you like and keep them in the freezer.
2. In a large skillet, melt butter over medium heat. Stir in brown sugar and cream. Cook 3 to 4 minutes, stirring, until smooth and slightly thickened.
3. Stir in vanilla and salt. Add banana slices and cook 1 to 2 minutes, just until warmed and coated, not mushy.
4. Spoon warm bananas and sauce over vanilla ice cream and serve right away.

Make-ahead tip: Make the butterscotch sauce earlier in the day and reheat gently. Slice and add bananas at the last minute so they stay intact.

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Showstopper Cakes and Tarts for the Christmas Dessert Table

These are the stars of the dessert buffet. Bake one of these, then support it with a simple pudding or mini sweets. Many are even better if they sit overnight in the fridge.

Classic Bûche de Noël (Yule Log) (serves 12 to 16)

Use a 10-by-15-inch jelly-roll pan.

Ingredients for chocolate sponge

• 6 large eggs, separated
• 3/4 cup sugar or granular sweetener, divided
• 1/3 cup unsweetened cocoa powder
• 1/3 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Ingredients for filling

• 1 1/2 cups cold heavy cream
• 3 tablespoons powdered sugar or powdered sweetener
• 1 teaspoon vanilla extract

Ingredients for chocolate ganache frosting

• 2 cups semi-sweet chocolate chips
• 1 1/4 cups heavy cream

Directions

1. Preheat oven to 350°F (175°C). Line jelly-roll pan with parchment and grease the paper.
2. Beat egg whites with half the sugar until stiff peaks form. In another bowl, beat egg yolks with remaining sugar, vanilla, and salt until thick and pale.
3. Sift cocoa and flour over the yolk mixture and fold gently. Fold in beaten egg whites in two batches.
4. Spread batter evenly in the pan. Bake 10 to 12 minutes, just until the cake springs back.
5. While hot, dust a clean kitchen towel with cocoa. Invert cake onto the towel, peel off parchment, and roll the cake up with the towel from the short side. Let cool completely.
6. Whip cream, powdered sugar, and vanilla to stiff peaks. Carefully unroll the cooled cake, spread with whipped cream, and roll it back up without the towel.
7. For ganache, heat cream until steaming, pour over chocolate chips, rest 2 minutes, then stir smooth. Cool until thick but spreadable.
8. Place rolled cake on a platter, trim the ends, and spread with ganache. Use a fork to make bark-like lines. Chill at least 2 hours before slicing.

Make-ahead tip: Make the whole log 1 day ahead and keep chilled. It slices more cleanly when cold.

Flourless Chocolate Espresso Cake (serves 12 to 16)

Rich, dense, and naturally gluten-free. Use a 9-inch springform pan.

Ingredients

• 12 ounces dark chocolate, chopped
• 1 cup butter
• 1/2 cup strong brewed coffee or espresso
• 1 1/4 cups sugar or granular sweetener
• 6 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment.
2. In a heatproof bowl over simmering water, melt chocolate, butter, and coffee, stirring until smooth. Remove from heat.
3. Whisk in sugar, then eggs one at a time, then vanilla and salt. Batter will be glossy.
4. Pour into pan and smooth the top.
5. Bake 35 to 40 minutes, until the edges are set and the center is slightly soft but no longer liquid.
6. Cool completely in the pan. Chill at least 4 hours or overnight before removing and slicing.

Slicing tip: Use a thin, hot knife (dip in hot water and wipe dry between cuts) to get clean, small wedges.

Make-ahead tip: This cake tastes better on day two and keeps up to 4 days in the fridge.

Jenny’s Black Forest Cake (serves 14 to 18)

Bake as a tall layer cake for the true showpiece effect.

Ingredients for cake

• 2 cups sugar or granular sweetener
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup hot coffee or hot water
• 1/2 cup oil
• 2 teaspoons vanilla extract

Ingredients for filling and topping

• 2 cups heavy cream
• 1/4 cup powdered sugar or powdered sweetener
• 2 teaspoons vanilla extract
• 1 (21-ounce) can cherry pie filling or 2 cups cherries in light syrup, drained
• 1/2 cup grated dark chocolate or chocolate curls

Directions

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
2. In a large bowl, whisk sugar, flour, cocoa, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, hot coffee, oil, and vanilla. Mix until smooth. Batter will be thin.
4. Divide between pans and bake 28 to 32 minutes, until a toothpick comes out clean. Cool completely.
5. Whip cream with powdered sugar and vanilla to stiff peaks.
6. Place one cake layer on a platter. Spread with a layer of whipped cream and spoon over half the cherries.
7. Top with second layer. Frost top and sides with remaining whipped cream and spoon remaining cherries in the center. Sprinkle grated chocolate around the top edge.
8. Chill at least 2 hours before slicing.

Make-ahead tip: Bake cake layers a day ahead, wrap tightly, and refrigerate. Fill and frost on serving day.

Marbled Pumpkin Cheesecake (serves 14 to 18)

This feeds a big group when sliced in thin wedges. Use a 10-inch springform pan.

Ingredients for crust

• 2 cups gingersnap crumbs or graham cracker crumbs
• 1/4 cup sugar or granular sweetener
• 1/2 cup melted butter

Ingredients for cheesecake

• 32 ounces cream cheese, softened
• 1 1/4 cups sugar or granular sweetener
• 4 large eggs
• 1 cup sour cream
• 1 cup canned pumpkin puree
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice

Directions

1. Preheat oven to 325°F (165°C). Wrap the outside of the springform pan in foil to protect from water, if baking in a water bath.
2. Mix crumbs, sugar, and melted butter. Press into the bottom and slightly up the sides of the pan. Bake 10 minutes, then cool.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla.
4. Remove 1 1/2 cups of the plain batter and set aside. Stir pumpkin and pumpkin pie spice into the remaining batter.
5. Pour pumpkin batter into the crust. Spoon the reserved plain batter on top in dollops and swirl with a knife for a marbled effect.
6. Place the pan in a larger pan and pour hot water around it to come halfway up the sides (optional but helps prevent cracks).
7. Bake 55 to 70 minutes, until the edges are set and the center still jiggles slightly.
8. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then chill at least 6 hours or overnight.

Make-ahead tip: Cheesecakes are ideal to make 1 to 2 days ahead. Keep covered in the fridge.

Gingersnap Cherry Cheesecake or Cheesecake With Cranberry Glaze (serves 14 to 18)

Use the same cheesecake base as above but change the topping.

Ingredients for gingersnap crust

• 2 cups gingersnap crumbs
• 1/4 cup sugar or sweetener
• 1/2 cup melted butter

Ingredients for cheesecake base

• 32 ounces cream cheese, softened
• 1 1/4 cups sugar or sweetener
• 4 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract

Ingredients for cherry topping

• 2 cups frozen cherries
• 1/3 cup sugar or sweetener
• 1 tablespoon cornstarch
• 2 tablespoons water

Ingredients for cranberry glaze alternative

• 2 cups fresh or frozen cranberries
• 1/2 cup sugar or sweetener
• 1/2 cup water
• 1 teaspoon orange zest

Directions

1. Prepare crust as above, press into an oiled 10-inch springform pan, and bake 10 minutes at 325°F (165°C).
2. For cheesecake, beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Pour into crust.
3. Bake 55 to 65 minutes at 325°F (165°C), in a water bath if you like, until edges are set and center is slightly wobbly. Cool as for the pumpkin cheesecake, then chill.
4. For cherry topping, simmer cherries, sugar, cornstarch, and water for 5 to 7 minutes, until thick and glossy. Cool fully, then spoon over chilled cheesecake.
5. For cranberry glaze, simmer cranberries, sugar, water, and orange zest for 8 to 10 minutes. Cool until thick, then spread over cheesecake.

Make-ahead tip: Bake cheesecake up to 2 days ahead. Add topping a few hours before serving.

Gooey Chocolate Caramel Tart (serves 12 to 16)

Use a 10-inch tart pan with a removable bottom.

Ingredients for crust

• 1 1/2 cups crushed chocolate cookies or chocolate graham crumbs
• 1/4 cup sugar or sweetener
• 6 tablespoons melted butter

Ingredients for caramel layer

• 1 cup sugar or granular sweetener that caramelizes
• 1/4 cup water
• 1/2 cup heavy cream, warm
• 4 tablespoons butter
• 1/2 teaspoon salt

Ingredients for chocolate top

• 1 1/2 cups dark chocolate chips
• 3/4 cup heavy cream

Directions

1. Preheat oven to 350°F (175°C). Mix crust ingredients and press into tart pan. Bake 8 to 10 minutes, then cool.
2. For caramel, heat sugar and water in a heavy saucepan over medium heat without stirring until it turns deep amber. Remove from heat and slowly whisk in warm cream, then butter and salt. Cool slightly, then pour into crust. Chill 30 minutes.
3. For chocolate, heat cream until steaming, pour over chocolate chips, rest 2 minutes, then stir smooth. Pour over chilled caramel layer.
4. Chill at least 2 hours before slicing.

Slicing tip: Use a warm, thin knife and small wedges. This is very rich.

Plum Tart (serves 10 to 12)

Simple, pretty, and helpful for using inexpensive fruit.

Ingredients

• 1 sheet puff pastry, thawed but cold
• 5 to 6 ripe plums, thinly sliced
• 1/4 cup sugar or sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 egg, beaten with 1 tablespoon water

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Roll puff pastry into a rectangle about 10 by 14 inches. Place on the baking sheet and score a 1-inch border around the edges without cutting through.
3. Toss plum slices with sugar, vanilla, and lemon juice. Arrange in overlapping rows inside the scored border.
4. Brush the pastry border with egg wash.
5. Bake 20 to 25 minutes, until pastry is puffed and golden and plums are tender.
6. Cool slightly and cut into squares.

Make-ahead tip: Bake up to 6 hours ahead. Reheat at 325°F (165°C) for 5 to 8 minutes to crisp the pastry.

Eggnog Crème Brûlée in Ramekins (serves 10 to 12)

Use 10 to 12 small ramekins and a large baking pan for a water bath.

Ingredients

• 4 cups heavy cream or half-and-half
• 1 cup eggnog (store-bought or homemade)
• 8 large egg yolks
• 1 cup sugar or granular sweetener, plus extra for topping
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg

Directions

1. Preheat oven to 300°F (150°C). Arrange ramekins in a deep roasting pan.
2. In a pot, warm cream and eggnog until steaming. Do not boil.
3. In a bowl, whisk egg yolks, sugar, vanilla, and nutmeg. Slowly pour warm cream mixture into the yolks while whisking.
4. Strain the mixture through a fine sieve, then divide among ramekins.
5. Pour hot water into the roasting pan to come halfway up the ramekins.
6. Bake 35 to 45 minutes, until custards are set at the edges and slightly jiggly in the center.
7. Cool to room temperature, then chill at least 4 hours or overnight.
8. Before serving, sprinkle each custard with 1 to 2 teaspoons sugar and caramelize with a kitchen torch or under a hot broiler for 2 to 3 minutes.

Make-ahead tip: Bake the custards 2 days ahead. Torch the sugar just before serving.

White Chocolate Cheesecake With White Chocolate Brandy Sauce (serves 14 to 18)

Use a 10-inch springform pan.

Ingredients for crust

• 2 cups cookie crumbs (vanilla wafers or graham crackers)
• 1/4 cup sugar or sweetener
• 1/2 cup melted butter

Ingredients for cheesecake

• 32 ounces cream cheese, softened
• 1 1/4 cups sugar or sweetener
• 4 large eggs
• 1 cup sour cream
• 8 ounces white chocolate, melted and cooled slightly
• 2 teaspoons vanilla extract

Ingredients for sauce

• 1 cup heavy cream
• 6 ounces white chocolate, chopped
• 2 to 3 tablespoons brandy or 1 teaspoon brandy extract

Directions

1. Preheat oven to 325°F (165°C). Mix crust ingredients, press into springform pan, and bake 10 minutes. Cool slightly.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, melted white chocolate, and vanilla.
3. Pour into crust and smooth the top. Bake 55 to 65 minutes, using a water bath if you like, until edges are set and center has a gentle wobble.
4. Cool in the oven with the door cracked for 1 hour, then chill at least 6 hours.
5. For sauce, heat cream until steaming, pour over white chocolate, rest 2 minutes, then stir until smooth. Add brandy.
6. Serve thin slices of cheesecake with a spoonful of warm or room-temperature sauce.

Make-ahead tip: Cheesecake and sauce can both be made 2 days ahead. Store sauce in the fridge and rewarm gently.

Baked Alaska Dessert for a Crowd (serves 12 to 16)

Use a large metal mixing bowl lined with plastic wrap.

Ingredients

• 1 store-bought pound cake or simple sponge cake, sliced
• 1 1/2 quarts ice cream, slightly softened (any flavor)
• 6 large egg whites
• 1 cup sugar or granular sweetener
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

1. Line a large bowl with plastic wrap. Press softened ice cream into the bowl, smoothing the top. Freeze until firm, at least 2 hours.
2. Cut pound cake into slices. When ice cream is firm, place cake slices over the top, trimming to fit. Wrap and freeze until very firm.
3. When ready to finish, preheat oven to 500°F (260°C).
4. In a clean bowl, beat egg whites and cream of tartar to soft peaks. Slowly add sugar and beat to stiff, glossy peaks. Beat in vanilla.
5. Unmold the ice cream and cake onto a parchment-lined baking sheet, cake side down. Peel off plastic wrap.
6. Quickly cover the entire dome with meringue, making sure there are no gaps.
7. Bake 3 to 5 minutes, watching closely, until meringue is golden.
8. Slice and serve right away.

Make-ahead tip: Build the ice cream and cake dome up to 3 days ahead and keep frozen. Spread with meringue and bake just before bringing it to the table.

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Simple Mini Desserts and Candy-Style Sweets for Variety

These easy recipe options let guests taste a bit of everything without overloading plates. They are also perfect for stretching a small amount of chocolate, nuts, or cream.

Mini Christmas Cakes (about 18 to 24 minis)

Bake a simple sheet cake, then cut and glaze into bite-size pieces.

Ingredients for cake

• 1 box vanilla or spice cake mix, plus ingredients listed on the box
• 1 teaspoon extra vanilla or 1 teaspoon almond extract

Ingredients for simple glaze

• 2 cups powdered sugar or powdered sweetener
• 3 to 4 tablespoons milk
• 1 teaspoon vanilla extract
• Red and green sprinkles or a dusting of cocoa or powdered sugar

Directions

1. Preheat oven and prepare cake mix as directed, adding extra vanilla or almond. Bake in a 9-by-13-inch pan.
2. Cool the cake completely, then chill it for easier cutting.
3. Cut into small squares or rectangles, about 1 1/2 inches across.
4. For glaze, mix powdered sugar, milk, and vanilla until pourable but thick.
5. Place mini cake pieces on a rack over a tray. Spoon glaze over each piece. Decorate with a few sprinkles or leave plain and dust lightly with cocoa or powdered sugar once set.

Yield: About 18 to 24 mini cakes, depending on size.

Storage: Keep covered at room temperature for 1 day or in the fridge for 3 days.

Rose Pavlova Cakes (serves 12 to 16)

Crisp on the outside, soft inside, and very pretty for the table.

Ingredients

• 6 large egg whites, room temperature
• 1 1/2 cups sugar or fine granular sweetener
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon rose water (optional, use lightly)
• 1 1/2 cups heavy cream
• 2 tablespoons powdered sugar or powdered sweetener
• Fresh berries for topping

Directions

1. Preheat oven to 250°F (120°C). Line two baking sheets with parchment.
2. Beat egg whites and cream of tartar to soft peaks. Gradually add sugar, beating to stiff, glossy peaks. Beat in vanilla and rose water.
3. Spoon 12 to 16 mounds onto the sheets and use the back of a spoon to create a shallow well in each.
4. Bake 60 to 75 minutes, then turn off the oven and let them cool inside with the door cracked for at least 1 hour.
5. Whip cream with powdered sugar to soft peaks.
6. Just before serving, top each pavlova with a spoonful of cream and a few berries.

Storage: Store baked meringues in an airtight container at room temperature for up to 3 days. Do not fill until close to serving or they soften.

Marshmallow and Chocolate Shortbread Slices (about 24 bars)

These cut into neat bars and use simple pantry items.

Ingredients for shortbread base

• 1 cup butter, softened
• 1/2 cup sugar or granular sweetener
• 2 cups all-purpose flour
• 1/2 teaspoon salt

Ingredients for marshmallow and chocolate topping

• 3 cups mini marshmallows
• 1 1/2 cups chocolate chips
• 1/4 cup butter
• 2 tablespoons milk

Directions

1. Preheat oven to 350°F (175°C). Line a 9-by-13-inch pan with parchment.
2. Beat butter and sugar until creamy. Mix in flour and salt until a soft dough forms.
3. Press dough evenly into the pan. Bake 18 to 22 minutes, until lightly golden.
4. Remove from oven and sprinkle marshmallows evenly over the hot base. Return to the oven for 2 to 3 minutes, until marshmallows puff.
5. In a small pot, melt chocolate chips, butter, and milk over low heat, stirring until smooth.
6. Drizzle or spread chocolate mixture over the marshmallows. Cool completely, then chill 1 hour before cutting into bars.

Yield: About 24 small slices.

Storage: Keep covered at room temperature for 2 days or in the fridge for up to 5 days.

Salted Dark Chocolate Hazelnut Caramel Truffles (30 to 40 pieces)

These feel fancy but use very simple garnishes.

Ingredients

• 1 cup toasted hazelnuts, finely chopped, divided
• 12 ounces dark chocolate, finely chopped
• 3/4 cup heavy cream
• 1/4 cup thick caramel sauce
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt, plus flaky salt for topping

Directions

1. Place half of the chopped hazelnuts in a shallow bowl.
2. Put chocolate in a heat-safe bowl. Heat cream until steaming, then pour over chocolate. Rest 2 minutes, then stir until smooth.
3. Stir in caramel, vanilla, salt, and remaining hazelnuts.
4. Chill until firm, about 2 hours.
5. Scoop small teaspoons of mixture and roll into balls. Roll each ball in the reserved chopped hazelnuts.
6. Place on a tray and sprinkle lightly with flaky salt.

Yield: About 30 to 40 small truffles.

Storage: Keep in an airtight container in the fridge for up to 2 weeks. Bring to room temperature for 10 to 15 minutes before serving.

Chocolate Bar Fondue Station (serves 10 to 16)

Turn inexpensive chocolate into a fun dessert bar.

Ingredients

• 3 cups chopped chocolate bars or chocolate chips (any mix)
• 2 cups heavy cream or coconut cream
• 1 teaspoon vanilla extract or 1 tablespoon liqueur (optional)

Simple dippers

• Cubes of pound cake or stale cake
• Apple and pear slices
• Banana chunks
• Pretzels
• Plain cookies

Directions

1. Warm cream in a pot until just steaming. Pour over chopped chocolate, rest 2 minutes, then stir until smooth. Stir in vanilla or liqueur if using.
2. Pour into a fondue pot, small slow cooker, or heatproof bowl set over a pot of barely simmering water.
3. Arrange dippers on a large tray around the fondue.

Storage: Leftover chocolate can be chilled and rolled into quick truffles or reheated gently with a splash of cream.

Easy Ice Cream Cake (serves 12 to 16)

Build this on a budget with store-brand ice cream and cookies.

Ingredients

• 1 1/2 quarts vanilla or chocolate ice cream, softened
• 1 1/2 quarts another flavor (peppermint, coffee, caramel, etc.), softened
• 3 cups crushed cookies (sandwich cookies, graham crackers, or whatever is cheapest)
• 1/2 cup melted butter
• Cocoa powder or powdered sugar for dusting

Directions

1. Line a 9-by-13-inch pan with plastic wrap, leaving extra over the sides.
2. Mix crushed cookies with melted butter. Press into the bottom of the pan as a crust. Freeze 15 minutes.
3. Spread one flavor of softened ice cream over the crust. Smooth the top and freeze 30 minutes.
4. Spread the second flavor over the first layer. Cover with plastic wrap and freeze until very firm, at least 4 hours or overnight.
5. To serve, lift out of the pan using the plastic wrap, peel it off, and dust the top lightly with cocoa or powdered sugar. Cut into squares.

Storage: Keep tightly wrapped in the freezer for up to 1 month.

Presentation tip: A light dusting of cocoa, a drizzle of melted chocolate, or a few berries on each slice makes even these very simple desserts look restaurant-ready without raising your grocery bill.

Festive Christmas Drinks: Cocktails, Mocktails, and Cozy Sippers

A small drink station can make your Christmas dinner feel like a party, even on a tight budget. Instead of stocking a full bar, pick one or two signature drinks plus water and coffee. Guests still feel spoiled, you keep costs under control, and you are not stuck shaking cocktails all night.

Always include at least one nonalcoholic drink that feels special. Kids love it, adults who do not drink feel seen, and no one has to settle for plain tap water while others get fancy glasses.

Warm Holiday Drinks to Serve in a Slow Cooker or Pot

Set up a Slow Cooker (or a big pot on low heat) near the table and let guests ladle their own mugs. This keeps service hands-off while filling the house with holiday smells.

Sweet-and-Spicy Mulled Wine (about 10 to 12 servings)

Ingredients

• 2 (750 ml) bottles dry red wine (cheap is fine)
• 2 cups apple juice or cider
• 1/4 cup honey or sugar
• 1 orange, sliced
• 1 lemon, sliced
• 6 whole cloves
• 3 cinnamon sticks
• 4 slices fresh ginger, 1/4 inch thick
• 1/4 teaspoon ground nutmeg
• Optional: 1/2 cup brandy for extra warmth

Directions

1. Add all ingredients to a slow cooker.
2. Heat on High until hot but not simmering, about 45 minutes.
3. Switch to Warm and hold for up to 3 hours. Keep the lid on to avoid boiling off alcohol.
4. If the wine starts to bubble, turn the slow cooker to Low or unplug it for 10 minutes.
5. Ladle into heatproof mugs. Offer orange slices, extra cinnamon sticks, and a sprinkle of nutmeg as toppings.

Frugal tip: Use store-brand wine and juice. The spices and citrus hide any rough edges.

Slow-Cooker Gingerbread Hot Chocolate (about 12 servings, nonalcoholic)

Ingredients

• 8 cups milk (whole or 2 percent, or a mix with almond milk)
• 2 cups heavy cream or half-and-half
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup cocoa powder
• 1/3 cup molasses
• 1/3 cup sugar or sweetener
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Pinch of salt

Directions

1. Add all ingredients to a crockpot and whisk well.
2. Cook on Low for 2 to 3 hours, stirring every 30 minutes, until smooth and hot.
3. Switch to Warm to hold. Do not let it boil, or it may scorch.
4. Serve with whipped cream, mini marshmallows, and a dusting of cinnamon.

Frugal tip: Use store-brand milk, cream, and chocolate. Put toppings in small bowls so guests can choose what they want, which stretches the good stuff.

To make an adult version, guests can add a splash (about 1 ounce) of coffee liqueur, dark rum, or bourbon to their own mugs.

Spiced Hot Toddy (about 8 servings)

Ingredients

• 4 cups water
• 4 black tea bags
• 1/3 cup honey or sugar
• 1 cinnamon stick
• 4 slices fresh ginger
• 1 lemon, sliced into rounds
• 1 cup whiskey, bourbon, or dark rum
• Extra lemon wedges and cinnamon sticks for serving

Directions

1. Bring water to a simmer in a pot. Remove from heat.
2. Add tea bags, cinnamon stick, and ginger. Steep 5 to 7 minutes, then discard tea bags.
3. Stir in honey and lemon slices.
4. Let the mixture cool for 5 minutes, then stir in the whiskey.
5. Keep on the lowest stove setting or in a slow cooker on Warm, uncovered for a few minutes if too hot. The drink should be steaming but never bubbling, to keep the alcohol.
6. Ladle into mugs and garnish with lemon and cinnamon.

Nonalcoholic version: Skip the whiskey and add another sliced lemon plus a little extra honey. It becomes a soothing spiced tea.

Ponche Crema (Venezuelan Eggnog-Style Drink, about 12 servings warm)

Serve this rich drink warm on Low in a slow cooker, or serve chilled over ice in smaller glasses since it is quite filling.

Ingredients

• 6 cups whole milk
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 6 large egg yolks
• 1 cup white rum (or to taste)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. In a large pot, whisk egg yolks with condensed milk until smooth.
2. Whisk in evaporated milk and whole milk.
3. Cook over low heat, stirring often, until the mixture thickens slightly and coats the back of a spoon, about 10 to 15 minutes. Do not let it boil or the eggs may curdle.
4. Remove from heat and cool for 10 minutes.
5. Stir in rum, vanilla, cinnamon, and nutmeg.
6. For a warm version, pour into a slow cooker set to Warm. For a cold version, chill at least 4 hours and serve over ice.

Note: Ponche crema is a drink, but it is very rich, almost like dessert in a glass. Keep portions small.

Nonalcoholic version: Skip the rum and add a little extra vanilla and cinnamon.

Spiced Apple Kombucha (warm or room temperature, about 8 servings)

This is bubbly and feels special but stays light. Warm gently if you like, but never boil or it will lose fizz and flavor.

Ingredients

• 4 cups plain or apple kombucha
• 2 cups apple juice
• 1 orange, thinly sliced
• 2 cinnamon sticks
• 4 whole cloves
• 4 thin slices fresh ginger

Directions

1. In a pot, combine apple juice, orange slices, cinnamon, cloves, and ginger.
2. Warm over low heat for 10 to 15 minutes, until fragrant. Do not boil.
3. Remove from heat and cool until just warm to the touch.
4. Stir in kombucha.
5. Serve right away in mugs or heatproof glasses, or keep at room temperature for up to 1 hour.

Frugal tip: Kombucha can be pricey. Stretch it with more apple juice and plenty of spices.

Eggnog Crème Brûlée (as a Dessert, not a Drink)

You already have a full custard-style eggnog dessert in this menu. If you make Eggnog Crème Brûlée in ramekins, treat it as a plated dessert, not something for the drink station. You can still echo the flavors in the drink area with nutmeg, cinnamon sticks, and a small pitcher of basic store-bought eggnog for anyone who wants a simple pour.

Hot Version of Boozy Apple Cider Slushie (about 10 servings)

If you are already making the cold version, you can offer a warm twist with the same base flavors.

Ingredients

• 8 cups apple cider
• 1/4 cup brown sugar or sweetener
• 2 cinnamon sticks
• 4 whole cloves
• 4 thin slices fresh ginger
• 1 orange, sliced
• 1 to 2 cups spiced rum or bourbon, added to taste after heating

Directions

1. Combine cider, brown sugar, cinnamon, cloves, ginger, and orange slices in a pot or crockpot.
2. Heat gently until steaming, 20 to 30 minutes, but do not let it boil.
3. Remove from heat and cool for 5 minutes.
4. Stir in rum or bourbon.
5. Keep warm on Low or Warm, covered, watching that it stays hot but does not bubble.

Nonalcoholic version: Skip the alcohol and offer it as spiced hot cider. Put a small sign by the slow cooker so guests know which version they are pouring.

Chilled Cocktails and Mocktails That Feel Fancy but Are Easy

Cold drinks are perfect if your house runs warm from the oven or you live in a mild climate. Serve everything in simple glassware, even jam jars, to make budget drinks feel fancy.

Plan one alcoholic pitcher and one big mocktail pitcher, then add a few bottled extras like store-brand soda water.

Boozy Apple Cider Slushie

Make this in batches in a blender. Offer a basic nonalcoholic cider on the side so everyone gets in on the apple action.

Per glass (about 1 serving)

• 3/4 cup apple cider, frozen in ice cube trays
• 1 1/2 ounces spiced rum or bourbon
• 1/2 cup regular ice
• Squeeze of lemon juice

Per pitcher (serves 8 to 10)

• 6 cups apple cider, frozen in cubes
• 1 1/4 to 1 1/2 cups spiced rum or bourbon
• 4 cups regular ice
• Juice of 1 lemon

Directions

1. Add frozen cider cubes and ice to the blender.
2. Pour in rum or bourbon and lemon juice.
3. Blend until thick and slushy.
4. Pour into glasses and serve right away.

Nonalcoholic version: Replace alcohol with extra cider, and add a splash of lemon-lime soda or ginger ale in the glass for fizz.

Frugal tip: Use store-brand cider and the least expensive rum or bourbon. Sugar and spice do the hard work.

Pomegranate Royale Champagne Cocktail

Use cheaper sparkling wine or even sparkling white grape juice. No one will see the label once it is in a pitcher.

Per glass

• 4 ounces chilled dry sparkling wine
• 1 ounce pomegranate juice
• 1 teaspoon pomegranate seeds (optional)

Per pitcher (serves 8)

• 1 (750 ml) bottle sparkling wine, well chilled
• 1 1/2 cups pomegranate juice
• 1/2 cup club soda to top up and stretch
• 1/4 cup pomegranate seeds (optional)

Directions

1. For glasses, pour pomegranate juice into each flute, then top with sparkling wine. Add a few seeds.
2. For a pitcher, gently mix sparkling wine and pomegranate juice in a large pitcher just before serving.
3. Add club soda to taste to stretch the bubbles and lower the alcohol a bit.
4. Add pomegranate seeds for color if you like.

Nonalcoholic version: Use sparkling white grape juice or plain club soda instead of wine, and keep the pomegranate juice the same.

Spiced Apple Kombucha (Chilled Pitcher, about 8 to 10 servings)

Use the same recipe as the warm version but chill it for a bright, fizzy option.

Ingredients

• 4 cups plain or apple kombucha, chilled
• 4 cups apple juice, chilled
• 1 orange, thinly sliced
• 2 cinnamon sticks
• 4 thin slices fresh ginger

Directions

1. Add apple juice, orange slices, cinnamon sticks, and ginger to a pitcher.
2. Chill for at least 1 hour so the flavors infuse.
3. Stir in kombucha right before serving to keep the bubbles.
4. Serve over ice.

This works as a built-in mocktail. If guests want to spike their glass, they can add a small splash of rum or vodka, which keeps your alcohol use low.

Ponche Crema Over Ice (about 12 servings)

Use the same ponche crema recipe from the warm section, but chill it fully.

To serve cold

1. Chill ponche crema for at least 4 hours or overnight.
2. Fill small rocks glasses with ice.
3. Pour 3 to 4 ounces of ponche crema over each glass of ice.
4. Garnish with a pinch of cinnamon or nutmeg.

Stretching tip: To make it go farther, stir in 1 to 2 extra cups of milk before chilling. Taste and add a little sugar if needed.

Simple Sparkling Water With Citrus (easy mocktail for all ages)

This looks pretty and costs very little, especially with store-brand seltzer.

Per glass

• 3/4 cup plain or flavored sparkling water, chilled
• 1 to 2 thin slices citrus (lemon, lime, or orange)
• Optional: 1 teaspoon pomegranate seeds or a few frozen berries

Per pitcher (serves 8 to 10)

• 2 liters sparkling water or club soda, chilled
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1/2 cup frozen cranberries or mixed berries (optional)

Directions

1. Add citrus slices and berries to a large clear pitcher.
2. Pour in sparkling water just before guests arrive.
3. Serve over ice so the bubbles stay strong.

If you want a light cocktail from this base, guests can add 1 ounce of vodka or gin to their own glass, then top with the citrus fizz.

Stretching Spirits and Bubbles on a Budget

A few simple habits keep your drink station affordable for 10 to 20 guests:

• Use club soda to top up cocktails in pitchers. It adds fizz, cuts alcohol, and costs very little.
• Stick to 1 or 2 spirits, like rum and bourbon, that work in several recipes.
• Buy store-brand juices and spices and put them in pretty pitchers and jars. No one sees the labels.
• Offer lots of ice and water, which slows sipping and keeps everyone comfortable.

With one warm drink, one chilled cocktail, and one real mocktail option, you can host a generous, elegant Christmas drink station without blowing your budget.

Conclusion

A polished Christmas Dinner for 10 to 20 guests does not have to drain your budget or your energy. You can mix and match these mains, sides, desserts, and drinks to build a custom menu that fits your people, your pantry, and your price range.

Try a classic roast-beef spread with slow-roasted beef, creamy mashed potatoes, one bright salad, everything dinner rolls, a simple trifle, and a warm mulled wine or gingerbread hot chocolate. Go for a ham-and-turkey buffet with a few make-ahead salads, a big grazing board, cheesy pull-apart bread, a slab cake, and a light pudding for anyone who wants “just a bite” of dessert. Or build a lighter, non-traditional table with seafood, one or two hearty vegetarian mains, crisp seasonal salads, nutty snacks, a tart fruit dessert, and a chilled mocktail pitcher. Every Christmas recipe in this guide comes with full ingredient lists and step-by-step directions scaled for 10 to 20 guests, so you can cook with confidence.

Use your leftovers on purpose, not by accident, and fold them into the next day’s lunches, soup, and “snack plates” to cut waste and stretch your grocery budget. That kind of smart, joyful cooking works for Christmas Eve dinner too, not just the main event, and it is at the heart of The Frugal Ones, where Christmas dinner feels generous, but your money still works hard for your family.

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