Whether you're planning your own Christmas party, going to someone else's party, or just having a family Christmas dinner at your house, you can't go wrong with these desserts. They take little time, are fun to make, and will NEVER disappoint.

1. Graham Cracker Toffee

Ingredients: 14-16 sheets of graham cracker, 1 cup of packed brown sugar, 2 sticks of salted butter, 1 cup of mini semi-sweet chocolate chips, 1 cup of chopped pecans.

Directions: Preheat oven to 350 degrees F. Line an 11 x 15 inch baking sheet with aluminum foil and mist it with baking spray. Arrange graham crackers on baking sheet to where they are touching side by side in a single layer. In a medium saucepan heat the butter over medium heat, or until melted. Once melted. add brown sugar and stir. Continue cooking until the mixture starts to boil. Remove heat from the saucepan and pour butter and brown sugar on top of graham crackers. Bake in oven for 7-6 minutes, or until butter mixture is bubbly. Take pan out of oven and sprinkle the chocolate chips on top right away. Let it sit for a little bit until the chocolate is melted then take a spatula and spread chocolate evenly over the graham crackers. Sprinkle pecans on top of melted chocolate. Let it sit for about two hours until serving, but if you're in a rush you can put it in the freezer to make the serve time quicker.

2. Peppermint Shortbread Cookies

Ingredients: 2 1/2 cups of all purpose flour, 3/4 cups of sugar,1 cup of butter, 1 1/4 Andes peppermint crunch chips, 1 tsp of vanilla extract, red food coloring (optional but gives more of a Christmas look)

Directions: Combine sugar and flour in a large bowl. Use a pastry blender to cut in crumbs. Stir in vanilla extract, peppermint chips, and food coloring. Knead the dough with your hands until it becomes a ball. Shape dough into a log about 2 inches wide and cover with plastic wrap. Refrigerate for two hours. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Cut slices of cookie dough 1/4 inch think and place on baking sheet. Bake for 10-12 minutes. Let them cool on the baking sheet.

3. Cranberry Bread

Ingredients: 2 cups of all purpose flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda, 1 tsp salt, 1 cup of fresh cranberries chopped, 3/4 cups of buttermilk, 1 tsp of vanilla extract, 1/4 cup of vegetable oil, 1 large egg, 1 cup of granulated sugar.

Directions: Line a 9 x 5 loaf pan with aluminum foil (butter the bottom and sides of foil). Preheat oven to 375 degrees F. In a large mixing bowl mix together flour, baking powder, baking soda, and salt. Add chopped cranberries and stir. In another mixing bowl mix together egg, buttermilk, vegetable oil, vanilla, and sugar. With a rubber spatula fold in wet ingredients with dry ingredients. Pour batter into pan. Bake bread for 33 to 38 minutes. Let it cool completely in the pan.

4. Eggnog Cookie Dip

Ingredients: 8 ounces of cream cheese, 1/2 cup of eggnog, 1 tsp of vanilla extract, 1/2 tsp of cinnamon, 1/4 tsp nutmeg, 1 1/2 cups of powdered sugar.

Directions: Beat cream cheese until nice and smooth. Add the rest of the ingredients and mix until blended. Place in refrigerator until time to serve; best served with graham crackers or gingerbread cookies.

5. White Chocolate Rose Bark

Ingredients: 4 cups of white chocolate and 2 tbsp of rose syrup (Yes, only 2 ingredients!)

Directions: Melt white chocolate in microwave at 30 second increments. Make sure not to overheat or burn the chocolate. Pour this melted chocolate on a cookie tray lined with wax paper and spread it with a spatula. Pour rose syrup on top and chocolate and run a toothpick until it makes a swirly shape (as pictured above). Place tray into fridge for 30 minutes, or until chocolate hardens.