Recipes with cream

Creamy no-fuss blueberry cheese pie with a buttery graham cracker crust, smooth cream cheese and sour cream filling, and glossy blueberry topping. Just 30 minutes from counter to fridge for an easy make-ahead dessert.

Creamy shrimp enchilada soup thickened with blended tortilla chips, loaded with green chilies, sour cream, and cilantro. Topped with melted cheddar and mozzarella.

Corn chowder flambéed with Jack Daniels whiskey, simmered in cream and chicken broth with cubed potatoes. Smoky-sweet chowder with dramatic flair.

Start a fire in your mouth with this savory side dish that tastes great when served with steak.

Seafood enchiladas with a dual-sauce finish: tangy tomatillo salsa verde on top and a cilantro-cumin cream sauce underneath. Stuffed with crab, Mexican cheese, and cream cheese.

Shredded cabbage and onion baked in a tangy sour cream sauce with caraway seeds, mustard, and a generous dusting of paprika. A comforting Eastern European-style side dish ready in under an hour.

Cheesecake lovers beware! This rich and decadent cake is bound to be a favorite in your household, but it won't last long!

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Velvety chocolate mousse laced with Kahlua, lightened with beaten egg whites and whipped cream. Just 6 ingredients and a few hours in the fridge for a stunning French-style dessert.

Oyster-stuffed pork loin rolls tender spiral-cut pork around a creamy oyster-and-celery dressing, crusted in cracked peppercorns, served over apple cider cream sauce. A Gulf Coast holiday showpiece.

Penne with prosciutto and vodka sauce simmers crushed tomatoes with vodka, garlic, prosciutto, and a splash of cream into a silky pink pasta sauce. Topped with Parmesan and red pepper heat.

Three-layer raspberry pretzel dessert with a buttery pretzel crust, cream cheese whipped cream filling, and raspberry Jello topping. A potluck favorite that chills overnight.

Bay scallops in a fresh ginger and Sauternes beurre blanc, served inside a golden puff pastry shell. French technique meets a subtle Asian twist for a stunning plated dish.

A buttery bundt pound cake with a tight, tender crumb, crowned with sweetened whipped cream and fresh sliced strawberries. Simple from-scratch baking at its finest.

This is so flavorful and easy to prepare, tasted so good with such simple ingredients.

French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.

Rich milk chocolate cheesecake spiked with Kahlua coffee liqueur on a chocolate-hazelnut-cornflake crust. Silky, boozy, and built for dinner party finishes.

This passover dish is made with lots of flavorful ingredients. Quick and easy to enjoy this delicious dish at Passover.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.

Shredded chicken and melted cheddar rolled in flaky crescent dough with salsa, then baked golden. A quick Tex-Mex shortcut chimichanga the whole family will love.

Crispy bacon and Swiss cheese on a flaky pastry crust, topped with a creamy egg and sour cream custard. A puffy, golden breakfast pizza the whole family will love.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

Fudgy sheet pan brownies made with unsweetened chocolate, sour cream, and walnuts, then slathered with a glossy chocolate icing while still warm. Big batch, big flavor, gone fast.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Creamy pumpkin cheesecake spiced with cinnamon, nutmeg, and ginger on a buttery pecan graham cracker crust. A splash of bourbon adds warmth to this holiday showstopper that cuts like silk.

Spiced apple cake with warm cinnamon and nutmeg, crowned with a silky rum sauce made in a double boiler. Bake ahead and reheat for easy entertaining with make-ahead convenience.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Cooked turkey mixed with bread crumbs, eggs, cream, celery, and a squeeze of lemon, baked in a water bath until firm and sliceable. Cut into squares and serve with warm gravy for a retro classic.

Layered orange pineapple cake with a crunchy coconut-pecan praline topping, whipped cream frosting, and crushed pineapple baked inside. A showstopper from a box mix.

Jamocha rum butter cake soaks devil's food cake with a hot rum-coffee-butter syrup, then crowns it with whipped chocolate-coffee frosting and shaved chocolate. Boozy, moist, and rich.

Hear these three ingredients, and use them to make brownies.... Chocolatey, creamy, rich...

Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.

Rich, velvety crab soup with a splash of scotch whiskey, swimming in buttery cream sauce. Ready in 40 minutes, this elegant seafood bisque is pure comfort in a cup.

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Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

No-bake strawberry chiffon bars with marshmallows, sweetened condensed milk, and whipped cream folded into strawberry Jello on a graham cracker crust. Fluffy, pink, and ready after a two-hour chill.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Amaretto chocolate chip cheesecake with a fudgy wafer crust, amaretto cream cheese filling studded with chocolate chips, and an almond-topped sour cream finish. The grown-up dessert centerpiece.

French chocolate cake with a fudgy molten center and barely-set top, built from melted sweet chocolate, butter, and whipped egg whites. A bare-bones flourless-style classic served with unsweetened whipped cream.

Ruth's Whiskey Ice Box Cake is a no-bake vintage dessert: whiskey-spiked gelatin mousse layered between split ladyfingers and chilled overnight in a springform pan. A make-ahead showstopper.

Crustless sweet potato pie with almond extract for a Southern-style dessert that bakes in 25 minutes. Mashed sweet potatoes, butter, and sugar create a custardy slice without rolling a single piece of dough.

Whole wheat pasta with ricotta, walnuts, walnut oil, butter, and Parmesan in a creamy herb sauce. A quick vegetarian dinner with rich, nutty flavor ready in 35 minutes.

Cheesy hash brown casserole with sour cream, sharp cheddar, and buttery corn flake topping. The ultimate potluck side dish that feeds a crowd and gets rave reviews.

Monterey spaghetti casserole baked with Monterey Jack, spinach, sour cream, and crispy French fried onions on top. A cheesy, creamy one-dish pasta bake the whole family will love.

Turtle swirl cheesecake on a chocolate wafer crust with semi-sweet chocolate ribbons, butterscotch drizzle, and toasted pecans. Marbled, dense, and unapologetically rich.

Tender sour cream sheet cake with black walnut flavoring, topped with a quick-cook caramel frosting loaded with chopped nuts. One pan, one hour, and a frosting that comes together on the stovetop.