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Ingredients • 5 pounds Yukon Gold potatoes, cubed • 2 (3 ounce) packages cream cheese • 8 ounces sour cream • ½ cup milk • 2 teaspoons onion salt • ground black pepper to taste Directions 1. Preheat the oven to 325 degrees F (165 degrees C). 2. Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash. 3. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish. (You can make these ahead several days and store in the fridge. If freezing, wrap tightly and freeze at this stage.) 4. Cover, and bake for 50 minutes in the preheated oven. (If baking cold, let stand 30 minutes first.) Make ahead tips: Cook and mash your potatoes, adding plenty of butter and cream. You can toss in extras like snipped herbs, bacon, and roasted garlic now, or later after they thaw. Either way will work, although chives and parsley might lose their bright green color in the freezer. You can always add more after thawing. If your thawed and heated mashed potatoes turn out a bit watery, whip in generous spoonfuls of sour cream or cream cheese to bring the texture back together. try theserecipes Ingredients • 7 ounces elbow macaroni • ¼ cup butter • 3 tablespoons all-purpose flour • 2 cups milk • 1 (8 ounce) package cream cheese • 4 slices canned jalapeno peppers, chopped • 2 teaspoons Dijon mustard • ½ teaspoon ground black pepper • salt to taste • 3 dashes hot sauce, or to taste • 2 cups shredded Cheddar cheese • 1 cup dry bread crumbs • 2 tablespoons butter • 2 tablespoons chopped fresh parsley Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. 3. Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish. 4. Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese. (NOTE: if you are freezing, hold the topping and add it during the last 15-20 minutes of reheating) 5. Bake in the preheated oven until golden brown, 15 to 20 minutes. Make-ahead notes: Mac and cheese freezes well, so don't hesitate to make it in advance. Just hold the topping and add it during the last 15 to 20 minutes of reheating. Once the mac and cheese cools, freeze it in a freezer-safe baking dish. Just double-wrap the dish tightly with plastic wrap, pressing on the wrap to remove air pockets. Cover the dish with tin foil, and freeze it till you're ready to thaw it. Prep and freeze dishes to save Yuletide time Make-ahead holiday This gravy will keep for 3 months when frozen in an airtight container. Ingredients • 6 turkey wings • 2 medium onions, peeled and quartered • 1 cup water • 2 quarts chicken broth, divided • ¾ cup chopped carrot • ½ teaspoon dried thyme • ¾ cup all-purpose flour • 2 tablespoons butter • ¼ teaspoon ground black pepper Directions • Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned. • Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours. • Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil. • In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze. Courtesy: www.allrecipes.com Home-Style Macaroni & Cheese Make-Ahead Mashed Potatoes Make-Ahead Turkey Gravy December 12-18, 2021 What's up! 47