Prep

First, I love this board! Its helped me a lot.

Now, a couple of questions. If we plan to eat at 1pm on a Sunday, just how early can I peel, cut and put my taters in water for cooking? Christmas weekend is going to be so busy, I want to do as much as I can before hand. I have to cook 5 pounds of taters, so I dont want to be peelling the entire morning on that Sunday. Thanks!

Also, I plan on making my rolls ahead of time, and just freezing them to keep them as fresh as possible. So I will freeze, then thaw and then reheat them a bit. Will that plan work? And when I first bake them, I always brush them with butter. Is it ok to do that AGAIN, when I reheat them? or will I get wierd results?

I am also doing a big can of green beans. I am looking to free stove top space. I normally put them in a pot, with a couple of bacon strips to cook. Is it possible to do that in the crock pot, or will the bacon not cook enough with out over cooking the beans?