Their First Christmas

These newlyweds toast friends with a casual gathering.

If you're newly married, deciding where to spend Christmas dinner can be a challenge. Tim and Elizabeth Griffin solved the matter by starting their own tradition and inviting over a few couples for a laid-back get-together at their home in Little Rock, Arkansas.

"These recipes are perfect for folks preparing Christmas dinner for the first time; they look special but are really easy to make," explains Elizabeth. In fact, she recommends preparing the Holiday Roast With Gravy the day before. "Once the roast cools, I cut it into slices and then pour the gravy over the meat," she says. "I cover it with foil and refrigerate it overnight. The next day, I pop it in the oven for about 45 minutes to reheat." -SCOTT JONES

Holiday Roast With Gravy

MAKES 8 TO 10 SERVINGS

PREP: 35 MIN.; CHILL: 8 HR.; STAND: 30 MIN.; COOK: 26 MIN.; BAKE: 1 HR., 35 MIN.

1 (4½- to 5-lb.) eye-of-round roast

2 Tbsp. minced garlic

1 Tbsp. plus 1½ tsp. chopped fresh rosemary

2 tsp. pepper

2 tsp. dried oregano

3 Tbsp. vegetable oil, divided

1 (15-oz.) can tomato sauce

½ cup dry red wine

1 large onion, chopped

2 Tbsp. Greek seasoning

3 Tbsp. all-purpose flour

1 cup low-sodium beef broth

1. Cut 12 (1-inch-deep) slits in top and bottom of roast.

2. Stir together garlic, next 3 ingredients, and 1 Tbsp. vegetable oil to form a paste. Rub mixture into slits. Cover and chill at least 8 hours or up to 12 hours. Let roast stand at room temperature 30 minutes.

3. Brown roast on all sides in remaining 2 Tbsp. hot oil in a heavy-duty roasting pan over medium-high heat 5 to 6 minutes.

4. Stir together tomato sauce and next 3 ingredients; pour over roast in roasting pan.

5. Bake, covered, at 325° for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 135°. Remove roast, reserving sauce in roasting pan. Keep roast warm.

6. Whisk together flour and beef broth until smooth; whisk into sauce mixture in pan. Cook mixture, whisking frequently, over medium heat 15 to 20 minutes or until thickened. Serve gravy with roast.

Holiday Pork Loin Roast

MAKES 8 TO 10 SERVINGS

PREP: 15 MIN.; BAKE: 1 HR., 25 MIN.; STAND: 10 MIN.

Tie 1 (4-lb.) boneless pork loin roast at 2-inch intervals with kitchen string; sprinkle with ½ tsp. each of salt and pepper; place in an aluminum foillined jelly-roll pan. Bake at 375° for 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Stir together 6 shallots, peeled and thinly sliced, and ½ cup pepper relish; spoon evenly over top of roast, and bake 10 to 15 more minutes or until shallots are tender. Let stand 10 minutes before slicing.

Saut½ed Brussels Sprouts With Apples

MAKES 6 SERVINGS

PREP: 20 MIN., COOK: 30 MIN.

1½ lb. Brussels sprouts, trimmed

4 bacon slices

1 Braeburn apple, peeled and diced

2 Tbsp. minced shallots

1 garlic clove, minced

¼ cup dry white wine

¼ cup low-sodium fat-free chicken broth

1 tsp. salt

½ tsp. pepper

¼ cup freshly shaved Parmesan cheese

1. Cut Brussels sprouts in half, and cut into shreds.

2. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in skillet. Crumble bacon.

3. Sauté apple, shallots, and garlic in hot drippings over medium-high heat 3 minutes. Stir in wine and next 3 ingredients, stirring to loosen particles from bottom of skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Add Brussels sprouts; sauté 8 to 10 minutes or until sprouts are crisp-tender. Top with shaved Parmesan cheese and crumbled bacon. Serve immediately.

Buttermilk Mashed Potatoes

MAKES 6 SERVINGS

PREP: 25 MIN., COOK: 30 MIN.

3 garlic cloves, minced

1 Tbsp. olive oil

2 cups low-sodium chicken broth

3½ lb. Yukon gold potatoes, peeled and cubed

1¼ tsp. salt, divided

1½ cups warm buttermilk

1/3 cup butter, melted

¾ tsp. pepper

4 Tbsp. chopped fresh chives

1. Sauté garlic in hot oil in a Dutch oven over medium heat 3 minutes. Add 8 cups water, chicken broth, potatoes, and ¼ tsp. salt; bring to a boil. Cover, reduce heat, and cook 15 to 20 minutes or until potatoes are tender.

2. Drain potatoes, and return to Dutch oven. Add buttermilk, butter, pepper, and remaining 1 tsp. salt. Mash potatoes with a large fork or potato masher to desired consistency. Sprinkle evenly with chives; serve immediately.

White Chocolate-Cranberry Crème Brûlée

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: 3 MIN., BAKE: 55 MIN.. COOL: 25 MIN., CHILL: 8 HR., BROIL: 5 MIN., STAND: 5 MIN.

2 cups whipping cream

4 oz. white chocolate

1 tsp. vanilla extract

5 egg yolks

½ cup sugar, divided

½ (15-oz.) can whole-berry cranberry sauce

Ice cubes

Garnish: Sugared Cranberries and Mint

1. Combine ½ cup cream and white chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2 to 3 minutes or until chocolate is melted. Remove from heat, and stir in vanilla and remaining 1½ cups cream.

2. Whisk together egg yolks and ¼ cup sugar until sugar is dissolved and mixture is thick and pale yellow. Add cream mixture, whisking until well blended. Pour mixture through a fine wire-mesh strainer into a large bowl.