If you’re looking for some super simple, last-minute recipes to enhance your Christmas celebration or holiday party, Taste of Home has plenty of options, including these three recipes.

You can find hundreds more at TasteofHome.com.

Festive Guacamole Appetizers

2 tubes (8 ounces each) refrigerated seamless crescent dough sheet

1½ teaspoons taco seasoning, divided

20 pretzel sticks, broken in half

4 ounces cream cheese, softened

1 cup guacamole

2 medium sweet yellow peppers

1 medium sweet red pepper

1 medium green pepper

Chopped fresh cilantro, optional

Preheat oven to 375 F. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13- by 8-inch rectangle. Prick with a fork; sprinkle with ¾ teaspoon taco seasoning. Repeat with remaining dough and seasoning.

Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely.

Cut each rectangle crosswise to make four strips (about 8 by 4 inches).

For trees, cut each strip into five triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle.

Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a ¾-inch star-shaped cookie cutter.

Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.

Makes 40 appetizers.

Nutritional Facts: 1 appetizer: 57 calories, 3g fat (1g saturated fat), 3mg cholesterol, 133mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.

Candy Cane Shortbread Bars

1 cup butter, softened

1 cup packed brown sugar

1 large egg yolk

1½ teaspoons peppermint extract

2 cups all-purpose flour

Buttercream:

2 cups powdered sugar

¼ cup butter, melted

2 tablespoons 2 percent milk

½ teaspoon peppermint extract

2 drops red food coloring, optional

Topping:

9 ounces white baking chocolate, melted and cooled slightly

¾ cup crushed candy canes (about 10 regular)

Preheat oven to 350 F. Line a 13- by 9-inch baking pan with parchment paper, letting ends extend up sides.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan.

Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.

In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set.

Lifting with parchment paper, remove shortbread from pan. Cut into bars.

Makes 2 dozen.

Nutritional Facts: 1 bar: 265 calories, 13g fat (8g saturated fat), 33mg cholesterol, 97mg sodium, 37g carbohydrate (27g sugars, 0 fiber), 2g protein.

No Bake Christmas Wreath Treats

20 large marshmallows

2 tablespoons butter

Green food coloring

3 cups cornflakes

Red M & M’s minis (about 2 tablespoons)

Place marshmallows and butter in a microwave-safe bowl; microwave, uncovered, on high until butter is melted and marshmallows are puffed, about 45 seconds. Tint green with food coloring. Stir in cornflakes.

On a waxed paper-lined baking sheet, divide mixture into eight portions. Working quickly, shape each into a 3-inch wreath using buttered hands. Decorate immediately with M & M’s, pressing to adhere. Let stand until set.

Makes 8 servings.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.