You can enjoy a festive holiday get-together or plan a homemade New Year's feast with this impressive meal.

Instead of going out on New Year's Eve, my husband, Steve, and I invite friends for dinner to celebrate. The meal I like to serve is elegant without being a big chore for the cook. Most of the dishes can be prepared a day ahead.

Our guests always compliment my Effortless Eggnog, Prime Rib with Horseradish Sauce, Shredded Potato Casserole, Sweet 'n' Tangy Carrots and ice cream with Hot Fudge Sauce.

Effortless Eggnog offers delicious traditional flavor without any eggs! There's no food safely worry about raw eggs, and anyone with egg allergies can enjoy this mixture. You can use sugarless pudding mix and low fat milk in the recipe if you wish. It's also good "spiked," if you are so inclined.

Flavorful, Easy Entree

Prime Rib with Horseradish Sauce has become a winter standard in our home. It's a great entree, and any leftovers make a delicious addition to a soup. I usually make this roast in the oven, but I've also cooked it on the gas grill, even in the middle of winter.

The side dishes— Shredded Potato Casserole and Sweet 'n' Tangy Carrots—are also easy to prepare. In fact, when friends ask if they can bring something for the dinner, I sometimes give them one of these recipes to prepare.

Frozen hash browns give you a jump start assembling the potato casserole. Popular with all ages, this dish is also good reheated—if there are any leftovers.

Dressed-Up Veggies

Sweet 'n' Tangy Carrots have a pleasant sweet-tart flavor with a hint of mustard. Great with beef, they also compliment just about any meal.

I've been using these four recipes for at least 25 years. However, the smooth, rich Hot Fudge Sauceis a newer addition. A fellow teacher at my school (I'm a library media teacher) shared the recipe, and I decided to try it over peppermint ice cream for a holiday dessert.

This holiday menu is typical of my cooking style—I like making things from scratch but also keeping them simple.

I've been cooking since third grade. My mother always let me help in the kitchen. When we camped, Dad did the cooking, and I remember helping him bake chocolate cake and blueberry cobbler in the reflector oven on our outings.

Brownies are one of the first things I learned to make, and I've won several blue ribbons at the local Chocolate Festival with my creations. I also like making soup and often make a large batch for events.

Dinner-a-Week Group

Along with three other couples, we meet once a week for dinner, rotating houses. We call it "Tasty Tuesday" or "Wacky Wednesday" depending on the day of the week, which changes depending on schedules.

The host couple usually prepares all of the food, but we also have potluck and theme nights. It's great fun and a nice break in the week.

I'm delighted to share this festive menu with you. It's sure to get your favorite holiday off to a tasty start!