Holidays gatherings are among the best of the year. But because there's often so much other stuff going on at the same time — say, last minute Christmas shopping or kids home from school and suddenly underfoot — it can be a challenge to throw a party together and still feel sane.

One solution, of course, is to ask for help. The other is to choose dishes that are a cinch to make (in advance, if possible), don't cost a fortune or trip to a specialty grocery and are easily portioned for self-serving on a buffet or coffee table.

Below, we offer five relatively stress-free recipes for your holiday party table, be it Christmas or New Year's, that will still wow even the pickiest guests.

All of them can be largely prepared ahead of time, easing the holiday hustle and freeing you up for other tasks like cleaning the house or making a last-minute trip to the mall.

They include a festive dipping oil made with dried fruit and sun-dried tomatoes, hand-held puff pastries filled with seasoned ground beef, vegetarian-friendly sweet potato stackers held together with cheese and also a perfectly poached shrimp with a creamy and bright chermoula sauce.

We're also suggesting a simple chocolate pot de crème for dessert — individually sized so guests can indulge without feeling overindulgent — with a sweet caramel finish.

From the PG test kitchen to yours, happy holidays!

Festive Dipping Oil

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This seasonal dip comes together in minutes. The surprising mix of dried fruit, Parmesan and sun-dried tomato sounds weird, but it somehow works. Use a good-quality olive oil and don't be afraid to substitute dried herbs if you don't have fresh or to customize the dip with your favorites. I used sun-dried tomatoes packed in oil and Maldon salt flakes.

1/2 cup of olive oil

1 tablespoon dried cranberries, chopped

1 tablespoon dried apricots chopped

2 tablespoons pistachios, chopped

1/3 cup grated Parmesan cheese

1/4 cup sun-dried tomatoes, chopped

2 garlic cloves, crushed

A handful of rosemary leaves, chopped

A handful of sage leaves

1 orange, zested

1 teaspoon of balsamic vinegar

A big pinch of flaky salt

Bread or crackers, for serving

Mix the dip. Add all the ingredients to a wide, shallow bowl and mix with a spoon to combine into a cohesive, chunky oil.

Give it a taste and adjust the salt as needed.

Serve with a spoon for topping bread or crackers.

— dishedbykate.com

Spiced Meat Puff Pastries

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Frozen puff pasty sheets are a cook's best friend during the busy holiday season because they don't take long to thaw and roll, and can be filled with ingredients both sweet and savory. These flaky pastries tempt with a savory ground beef filling made with garlic, onion and warm spices. I folded the pasty squares into triangles, but you also can fold them over into rectangles. Crimp with the tines of a fork; a quick brush of egg wash helps them brown up perfectly.

1 store-bought puff pastry sheet, thawed

1/2 pound ground beef

1 tablespoon vegetable oil

1/2 yellow onion, finely chopped (about 1/2 cup)

1-inch knob fresh ginger, peeled and finely chopped (about 1 tablespoon)

2 cloves garlic, minced

1/2 teaspoon cinnamon

1/2 teaspoon cumin

Dash hot sweet paprika

Juice 1/2 lemon

2 tablespoons raisins, soaked in warm water and drained

Salt and pepper

1 egg, beaten with a little water, for wash

Heat oil in a large skillet over medium heat, then add chopped onion and ginger. Cook until onions are translucent, then add garlic and cook until fragrant, about 60 seconds.

Add ground meat to pan and break up with a wooden spoon. Add cinnamon, cumin and paprika. Stir to combine, then cook over medium heat until meat browns and is cooked through. Drain any fat, then add lemon juice and raisins, and season to taste with salt and pepper.

Set aside the meat mixture to cool as you prepare the pastry.

Dust a rolling pin and surface with with flour, then roll the chilled puff pastry into a square measuring 16-by-16 inches. (I used a ruler to measure.)

With a sharp knife, cut out 16 equal squares.

Place a tablespoon of the meat filling on the top half of each square, being careful to stay clear of the edges. Fold one half over the other to create a triangle. Seal the edges with the tines of a fork, then brush with some of the egg wash, staying clear of the edges.

Place pastries on a parchment-lined baking tray and chill for at least 10 minutes. (This can be done 2 days in advance. The pastries can also be frozen for up to a month; thaw before baking.)

Bake on the middle rack of an oven that's been pre-heated to 400 degrees for about 18 minutes, or until tops are golden and puffed up. Allow to cool for a minute, then remove to a platter for serving.

Makes 16 pastry puffs.

— Gretchen McKay

Parmesan Sweet Potato Stackers

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Made in a cupcake pan, these individually sized vegetarian appetizers have crispy edges and a garlicky seasoning. Be sure to butter the pan before stacking the potatoes for an easy release.

1 stick salted butter

2 cloves garlic, minced

4 medium sweet potatoes, cut into 1/8 -inch slices

2 tablespoons chopped fresh thyme or rosemary, or combination of both

1 teaspoon dried oregano

1/2 cup grated Parmesan cheese

1/4 cup finely chopped Monterey Jack cheese

Kosher salt and pepper

Lightly grease a 12-cup muffin tin.

In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.

In a large bowl, combine the sweet potatoes, garlic butter, thyme and/or rosemary, oregano, Parmesan and Monterey Jack cheeses, and a large pinch each of salt and pepper. Toss well to coat.

Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top. (The sweet potatoes will shrink down as they cook.)

When ready to cook, preheat the oven to 400 degrees.

Cover with foil and place on a baking sheet. Transfer to the oven and roast for 40 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.

Run a butter knife around the edges of each stack to release them. Using a spoon, remove from muffin tin to a tray and serve immediately, sprinkled with a little sea salt.

Serves 12.

— adapted from halfbakedharvest.com

Poached Shrimp with Creamy Chermoula Sauce

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It's not a holiday party without some shrimp on the table. This recipe sounds complicated at first glance, but it's actually very easy and cooks the shrimp perfectly. It can easily be halved for smaller crowds; if doubling, make two separate batches. A bright and flavorful chermoula sauce stands in for the more traditional cocktail sauce.

For shrimp

3 tablespoons table salt, divided

2 tablespoons sugar

2 pounds shell-on jumbo shrimp, peeled and deveined, tails left on

8 cups ice

For sauce

1/4 cup lemon juice (from 2 lemons)

1 tablespoon honey

1/2 cup canola oil

3 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1/2 teaspoon each smoked paprika, ground cumin, ground coriander and table salt

1/8 teaspoon pepper

1/4 cup plus 2 tablespoons plain Greek yogurt

4 teaspoons each minced fresh mint and cilantro

Dissolve 2 tablespoons salt and sugar in 4 cups cold water in large Dutch oven. Submerge shrimp in brine for 15 minutes.

Meanwhile, combine ice and 4 cups water in large bowl and set aside.

Add additional 4 cups cold water and remaining 1 tablespoon salt to Dutch oven and gently stir until salt dissolves. Set pot over medium heat and cook, stirring frequently, until water registers 160 degrees and shrimp are firm and have turned pink, about 12 minutes.

Using a skimmer or slotted spoon, immediately transfer shrimp to prepared ice bath and let shrimp cool completely, about 10 minutes. Drain shrimp and transfer to bowl. Cover and refrigerate until ready to use, or up to 24 hours.

Make sauce: Combine lemon juice and honey in blender. With blender running on medium-high speed, slowly add canola and olive oils until incorporated. Continue to process until mixture is smooth and creamy, 1-2 minutes.

Add garlic, paprika, cumin, coriander, salt and pepper and blend until combined, about 10 seconds. Add yogurt and blend until thickened to dipping sauce consistency, about 10 seconds. Transfer sauce to bowl and stir in mint and cilantro. Season with salt to taste.

Serve with chilled shrimp.

Serve 8.

— Cooks Illustrated

Chocolate Pots de Cream with Whipped Cream and Caramel

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Pairing chocolate with caramel will bring the house down every time. These individually sized chocolate pots require several steps but can be made a day or so in advance, requiring only a dollop of whipped cream as a finishing touch on party day. The original recipe called for dulce de leche, a caramel-like sauce popular in Latin American desserts. Jarred caramel sauce was so much easier to find, and I'm guessing just as tasty.

I used 4-ounce glass candle holders I found at Dollar General for portioning, but you could go even smaller if you're just looking to offer a bite.

10 ounces bittersweet chocolate, chopped fine

5 large egg yolks

5 tablespoons plus 2 teaspoons sugar, divided

1/4 teaspoon table salt

2 1/4 cups heavy cream, divided

3/4 cup half-and-half

1 tablespoon vanilla extract

1/2 teaspoon instant espresso powder mixed with 1 tablespoon water

1 cup caramel sauce, warmed, divided

Place chocolate in large heat-proof bowl; set fine-mesh strain over bowl and set aside.

Whisk egg yolks, 5 tablespoons sugar and salt in medium bowl until combined, then whisk in 1 1/2 cups heavy cream and half-and-half. Transfer mixture to medium saucepan and cook over medium-low heat, stirring constantly and scraping bottom of pot with wooden spoon until thickened and silky, and custard registers 175 to 180 degrees, 8 to 12 minutes. (Do not let custard overcook or simmer.)

Immediately pour custard through strainer over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk gently until smooth, then whisk in vanilla and espresso mixture.

Divide custard mixture evenly among 8 5-ounce ramekins. Gently top ramekins against counter to remove air bubbles.

Let pots cool completely, then cover with plastic wrap and refrigerate until slightly firm, about 2 hours. Spoon 2 tablespoons caramel sauce on top of each pot and refrigerate another 2 hours or up to 3 days. (Let come to room temperature for 20 to 30 minutes before serving.)

Using hand mixer or standing mixer outfitted with whisk attachment, beat remaining 3/4 cup heavy cream, remaining 2 teaspoons sugar and bourbon on low speed until foamy, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high and whip until nearly doubled in volume and soft peaks form, 35 to 40 seconds.

Top pots de creme with a swirl of whipped cream, drizzle with warm caramel and serve.

Serves 8.

— adapted from "Gatherings: Casual-Fancy Meals to Share" by America's Test Kitchen