Look for step-savers, from frozen pie crusts to bagged lettuce to entire precooked meals. Don't feel guilty: Shortcuts "get moms out of the kitchen and enjoying time with their family," said Cynthia Townley Ewer, editor of OrganizedChristmas.com
Sort food. Place groceries in logical groups on the conveyor belt and ask the cashier to keep them together. This saves time when putting items away.
"Don't open." Put a sticky note on items purchased in advance but destined for a particular holiday dish. That way, kids don't snack on, say, the gingersnaps intended for pumpkin cheesecake, noted Leanne Ely, author of "Saving Dinner for the Holidays."
Don't get in over your head. "People who barely cook get seduced by these food magazines," Ewer said. "They're lovely to look at, but they're not the best guides for novice cooks." Try new recipes in advance, or stick to old favorites.
Cook in advance. Teri Gault, founder of The Grocery Game, makes cornbread stuffing for Thanksgiving. She bakes the bread days in advance and freezes it in chunks so it's all ready.
Pull out serving pieces a day ahead. Ely sets out serving dishes and their accompanying utensils. She also includes a 3-by-5 card with the intended contents, such as mashed potatoes. "Then when company comes into the kitchen and asks, 'What can I do to help?' — which they always do — I can grab a serving piece and say, 'Just read the card.' I try to have it as self-explanatory as possible."
Forget the beautiful turkey. Ewer cooks her turkey the day before and refrigerates the slices. She rewarms it before serving. "It takes the pressure off the celebration of the Big Day," she said.
Save cleaning headaches with disposable pans. Gault puts disposable aluminum pans in baskets, tucks decorative holiday napkins along the sides and sets them on the buffet line. "When you're tired, there's nothing worse than cleaning baked-on casserole dishes."
Anticipate the unexpected. "During the holidays, you end up entertaining whether you mean to or not," Gault said. She stockpiles crackers and cheese and apple cider to serve impromptu visitors.
Make your specialty. Gifts and entertaining are easier if you pick one item to make in bulk and freeze, Ewer advises. Then if you need a potluck item or hostess gift, just pull it out. It could be anything from mini-loaf cakes to a chocolate-chip cookie recipe punched up with white chocolate chips and extra nuts.
Stephanie Dunnewind: sdunnewind@seattletimes.com or 206-464-2091
