http://www.recipelink.com/holiday/merrydesserts.html has a lot of recipes. I'm going to pick at least 5 of them.

I really like kraftfoods.com They have pictures and a lot of the recipes are very simple and usually always taste good. It's also got a semi-home made feel to it (like Sandra Lee) I made this for Thanksgiving: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=bytype&u2=4*358&u3=**6*84&wf=9&recipe_id=69187 When I first read that you need to put maple syrup with cream cheese, I was totally grossed out, but it was awesome. My always-on-a-diet mother ate the entire plate of them.

This is really easy: Vegan Chocolate Mousse Take one part sunflower oil to two parts rice milk and a few drops of vanilla essence. Now whisk with a hand blender until it thickens up. Melt one large bar of vegan chocolate and add this slowly to the milk/oil mix using the blender to mix it together. Now spoon into Sundae dishes and put to chill in the fridge for around five hours.

My friends and family really enjoy Tres Leches. Here is the recipe (which sounds more difficult than it is): Sponge Cake 1 1/2 cups all purpose flour 1 tablespoons baking powder 2 teaspoons ground cinnamon 4 eggs, separated 1 1/2 cup sugar 1/2 cup milk Rum Milk Syrup 1 can evaporated milk (12 oz.) 1 can sweetened condensed milk (14 oz.) 1 can heavy cream (use empty can from condensed milk - 1 1/4 cups) 1 teaspoon vanilla extract 2 tablespoons dark spiced rum (Meyers or Captain Morgan will do), optional You can leave out the rum if kids or other people who do not want alcohol in it and it is still really good. Also we top it with fresh whipped cream instead of merangue. For Sponge Cake: Preheat oven to 350°F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder and cinnamon. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time. Alternate adding the flour mixture and the milk. Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack. For Rum Milk Syrup: In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.) To Assemble: Unmold cake while slightly warm, and slice off the hard top with a serrated knife. Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used. Ice the top of the cake with the meringue. Refrigerate until cool. Top with the compote or slice and serve it alongside the cake.

probably cheesecake

cheesecake