This close to Christmas and no dinner plans?

Think it'll be easier to just order a pizza for dinner?

Hate giving up time on Christmas morning to make a big meal almost no one eats?

Stop. Breathe. Read on.

You still have time to pull it all together. Change it up a little to make it easier for everyone (including you) on your list and in your life.

For Christmas Morning

Make this super-easy casserole the night before. You probably have all the stuff in your kitchen already. Just serve with fresh fruit and a pot of coffee and you're set to enjoy Christmas right along with everyone else.

Pop it in the oven while you're getting out coffee cups and plates. As you're putting fruit onto a platter congratulate yourself for thinking ahead this year.

Make-Ahead Breakfast Casserole (from www.cook.com)

Ingredients

1 pound sausage

6 slices bread, cubed

1 cup cheddar cheese, grated

4 eggs, slightly beaten

2 cups milk

1 teaspoon dry mustard

How to make it: Crumble sausage in medium skillet. Cook over medium heat until brown, stirring occasionally. Drain well.

Spread bread cubes in buttered baking dish. Top with sausage and cheese.

Combine eggs, milk and seasonings; beat well and pour over cheese. Cover and refrigerate overnight.

Bake at 350 degrees for 35-40 minutes.

More info

Christmas Dinner

These side dishes are simple and good. Pick up some rolls and you will be all set for a beautiful and simple dinner. Both dishes reheat well, too, for those overnight guests who get the "munchies."

Corn Pudding (from food.com)

Ingredients

¼ cup sugar

3 tablespoons all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons salt

6 large eggs

2 cups whipping cream

1/2 cup butter or margarine, melted

6 cups fresh corn kernels (about 12 ears) or 6 cups frozen whole kernel corn or 6 cups canned white shoepeg corn, drained

How to make it: Combine sugar, flour, baking powder and salt. Whisk together eggs, cream and butter.

Gradually add sugar mixture, whisking until smooth; stir in corn. Pour into a lightly greased oblong baking dish.

Bake at 350 degrees for 45-60 minutes, or until golden brown and set. Let stand at least 5 minutes before serving.

Roasted Brussel Sprouts with Hazelnut Browned Butter (from food.com)

Ingredients

1 tablespoon butter (only real butter-no substitutes)

1 pound brussel sprouts, trimmed and quartered

1/4 cup chopped hazelnuts

1/4 teaspoon salt

Fresh ground pepper

3 tablespoons water

How to make it (makes four servings): Position rack in bottom third of oven and preheat to 450°F. Put butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant (4-5 minutes).

Remove baking sheet from oven and toss brussel sprouts and hazelnuts with the browned butter; sprinkle with salt and pepper.

Return to oven and roast for 7 minutes; sprinkle with water, toss, and continue roasting until the sprouts are tender and lightly browned (another 7-9 minutes).

Note: For more flavor, add more butter and extra hazelnuts to taste.

Balsamic Roast Pork Tenderloin (from foodnetwork.com)

Ingredients

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package

4 tablespoons balsamic vinegar

4 tablespoons extra-virgin olive oil

8 cloves garlic, cracked

Steak seasoning blend or coarse salt and black pepper

4 sprigs fresh rosemary leaves stripped and finely chopped

4 sprigs fresh thyme, leaves stripped and finely chopped

Directions

Preheat oven to 500 °F. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat

Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend.

Roast in hot oven 20 minutes. Let meat rest, transfer to a carving board, slice and serve.

Remember: When dinner is done, save the leftover pork to make sandwiches the next day. Serve it with slaw and potato chips. Let folks make their own if your house is still full of guests. Make it easy on yourself.

Triple-Layer Eggnog Pie (from kraft.com)

The name of this recipe makes it sound tricky, but it's not. Make it to serve with after-dinner coffee and tea. It is a holiday treat that isn't like that same old pecan pie.

Ingredients

1 tub whipped topping thawed and divided

1 cup milk cold

2 packages vanilla flavor instant pudding and pie filling (4-serving size)

10 caramels

1 graham pie crust (6 ounce)

1 cup chopped pecans toasted

1 cup eggnog cold

How to make it: Microwave caramels and 1 tbsp. of the milk in microwaveable bowl on medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.

Beat remaining milk, the eggnog and dry pudding with wire whisk for 2 minutes or until well- blended. (Mixture will be thick.) Spoon 1 1/2 cups of the pudding over pecans in crust.

Stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.

How to toast the pecans: Spread pecans in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.