Creating the perfect party for a houseful of guests is challenging enough, but being rested and relaxed enough to enjoy your own party can be even harder. The simple answer: make-ahead dishes that freeze well and taste as good as if they'd just been made a couple of hours before.

Pastor Pat McKenna and his wife, Janna, grew up in clerical families who opened their homes to church members for an all-day open house each Christmas. Carrying on the tradition through the years, including now in their own home, the McKennas have found ways to create a warm, festive home setting full of delicious homemade appetizers, yummy fruit punch, hearty soups and irresistible candies and cookies -- and they graciously welcome each guest in person. Starting weeks ahead of time and freezing several of the dishes and ingredients is a big part of their success.

"I would tell anybody hosting a Christmas party or open house," Pat says, "'Enjoy the process. Don't get stressed out about it. Plan ahead.' That's the great thing about being able to freeze things in advance. You can enjoy your event with the people you enjoy and love."

Some items freeze well, however, and some don't. With the exception of their cheese balls, the McKennas don't freeze such dairy-based foods as cream soups. Broth-based soups freeze very well, but don't include any pastas, Pat says. A couple of days before your party, thaw the soup in the refrigerator as you would a turkey. Bring it to a boil the day of the party, and then add the noodles and cook it until ready to serve.

To ensure that Janna's delicate cookies and candies come out of the freezer intact and without freezer burn, Pat lays them out on a jellyroll pan first and puts them in the freezer overnight so that they are firm. Then he wraps them in plastic wrap and seals them in an airtight container. This way, "they aren't damaged by packing and stacking and the chocolate doesn't crack."

Peter Glatz recently retired from a 40-year health care career and is now devoting his professional career to making nutritious foods delicious and educating people to eat healthfully. "It's wellness with a new direction," he says.

A mainstay of Glatz's holiday tables are vegetables he harvests in season and freezes for winter. Sweet corn, green beans and lima beans are favorites among family and friends. He also makes a delicious ratatouille. It includes bell peppers, eggplant, zucchini and tomatoes, and it "freezes beautifully. Just thaw it and warm it up. There's no last-minute preparation." He adds, "That's a nice thing about vegetable dishes. They are just as enjoyable at room temperature as hot and don't have to be timed carefully."

Glatz also always has a freezerful of homemade chicken stock on hand. On a brisk fall day, he heats up the flavorful stock, adds tortellini, puts it in a big pot outside and serves it in mugs.

Whether you're cooking for a planned party or you're preparing for the unexpected overnight guest, these tips and recipes will bring hospitality to your holidays year after year.

*Recipes

Here are two of the McKennas' popular open house recipes. For more ideas, do an internet search for "holiday foods that freeze well." You'll find ideas from Southern Living, The Spruce Eats and many more.

PAT AND JANNA'S SECRET CHEESE BALL

The McKennas derived this "secret" recipe from a popular item served and sold by a women's group that never gave out the recipe. Years later, that same group lost the original recipe and asked Pat and Janna for the "secret" to theirs! They graciously shared the recipe and enjoy the story to this day.

3 ounces cream cheese

1/3 cup finely shredded mild cheddar

1 tablespoon blue cheese dressing

1/8 teaspoon garlic salt

1/8 teaspoon lemon juice

Mix items in a mixer until blended well. Shape and then wrap in plastic wrap. Freeze.

To serve, defrost in refrigerator overnight.

COOKIE DOUGH TRUFFLES

1/2 cup butter, softened

3/4 cup packed brown sugar

2 cups flour

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

1/2 cup mini semisweet chocolate chips

1/2 cup chopped walnuts

1 1/2 pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Stir in vanilla. Gradually add flour, alternating with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-inch balls; place on a wax paper-lined baking sheet. Loosely cover, and refrigerate for 1 to 2 hours, or until firm.

In a microwaveable bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place candy-coated balls on a wax paper-lined baking sheet. Refrigerate until firm (about 15 minutes). If desired, re-melt remaining candy coating and drizzle over candies. Store in refrigerator. Makes 5 1/2 dozen.