Recipes with cream

A moist, rich chocolate chip rum cake infused with warm rum flavor, studded with chocolate chips, and finished with a glossy cocoa glaze. Perfect for gatherings or a cozy dessert night.

Mashed potato casserole with serious flavor from some slowly caramelized onions.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

If you're looking to make something quick, this succulent dish will satisfy your hunger in no time! But it will have you wanting seconds.

A tantalizing and delicious pasta dish made with succulent chicken breasts, bell peppers and fresh mushrooms.

This recipe is adapted from the recipe of America's Test Kitchen. A 10-ounce box of frozen chopped spinach, thawed and squeezed dry, can be substituted for the fresh spinach, if necessary.

This is a fantastic rich chicken enchilada recipe featuring chicken, cheese and baked in a cream sauce.

Southern Living meets the East. Sweet mashed potatoes with a modern Asian twist.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

Berry banana sour cream muffins fold fresh blueberries or raspberries into a tender banana batter enriched with sour cream. A breakfast classic with extra moisture.

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

Simply Incredible!!! I have never had a quiche recipe work for me. They always end up a soupy mess and leave me frustrated and dejected. This one turned out so wonderfully and gorgeous - pretty enough for company. It tasted fantastic. I used a quiche pan instead of a 9" pie pan(as I said I never had one turn out, but it doesn't stop me from trying) ;-) If you like chorizo and want to try a quiche recipe that is totally fool proof - THIS IS THE ONE!!! Yummy!!! I'd give it 10 stars if I could.

I forgot to add the yoghurt and it was still superb. I used sun dried tomato instead of bacon for a vegetarian option. Definitely to be repeated!

This recipe turned out excellent. Only lasted 24hrs in my fridge. Friends have already put in a request to have one for the holidays.

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

This is my copycat of the popular salad sold at McDonald's. It's the only thing I eat off their menu and I was anxious to replicate it at home.

Easy Chicken Cordon Blue, stuffed chicken breast with ham and Swiss cheese with a quick sauce.

Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

Imitation crab salad just like the deli case: flaked surimi tossed with celery, a light mayo and sour cream dressing, Old Bay, and celery seed. A cool, creamy seafood salad for sandwiches, crackers, or a bed of greens.

Not sure who names this cake, but all I can say this cake tastes absolutely delicious. It's moist, fluffy, and soft. The cream on top adds extra creaminess and richness, it's a decadent dessert that everyone will ask for second piece.

Reminisce Magazine's contest winning recipe. By: Oma Rollison (my mother) "'This absolutely scrumptious cake needs no icing...just a dusting of confectioners' sugar. Even though this recipe has been a 'family secret' for years, I'm delighted to share it with my fellow Reminisce readers."

Named after Queen Victoria, who famously enjoyed a slice with her afternoon tea, this classic British cake dates back to the 19th century. Its light, fluffy sponge layers, filled with raspberry jam and whipped cream, embody simple elegance, making it a timeless centerpiece for tea parties or special occasions.

Homemade Oreo cheesecake with a chocolate wafer crust, a rich cream cheese filling lightened with whipped cream, and chopped Oreos folded through every slice. Baked in a springform for true cookies-and-cream decadence.

Sour cream Belgian waffles with a tangy, tender batter that bakes up crisp on the outside and soft inside. The not-too-sweet brunch waffle that loves both maple syrup and savory toppings.

Tender beef steak strips, mushrooms with egg noodles in a tangy sauce. Perfectly sized for two servings and it's all cooked in one pan for a no-fuss weekday main dish.

Low-carb spaghetti squash, juicy skinless chicken breast with mushrooms in a flavorful reduction sauce. Seriously yummy way to prepare otherwise boring spaghetti squash.

This creamy and delicious pie always brings rave review back, and people who taste it always ask for the recipes. It's an absolute all-time winner pie.

It's a warm and flavorful soup. Avocado, cheeses, tortilla chips, cilantro, and tomatoes simmering together develops tons of yumminess. A cozy soup that warms you up and satisfies your taste buds.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

Crispy crusted chicken breasts stuffed with mushrooms and baked in a creamy sauce. Yum!

A crunchy combination of apples and celery with bits of toasted walnut in a creamy dressing. Perfect along side of pork or any other main dish.

Made these quiche tarts for Sean last week, and he absolutely loved these mini savoury tarts. I made my own biscuit baking mix (see the link below), and followed the recipe exactly. These tarts are good to freeze as well. Whenever feeling hungry, pop one or two into microwave. Definitely a keeper!

A rich and flavorful cognac mushroom sauce that is the perfect accompaniment to elevate your special occasion meals. This exquisite sauce pairs wonderfully with tender veal chops, succulent roast duck, or a golden roast goose, adding a touch of elegance to your dining experience.

A copycat of the zesty dipping sauce that Outback restaurants serve with their blooming onion dish. Great as a dipping sauce for chicken fingers, fries, onion rings, tater tots, etc.

After trying numerous green bean casseroles I was not a fan. This casserole changed my mind. Tender-crisp green beans that were actually green. Just the right amount of creamy coating loaded with mushroom flavor. And no canned tasteless fried onions. Delish!

So quick and easy to make, these savory muffins melt in your mouth. Wonderful with a bit of jam or honey and ready in 15 minutes using Bisquick or other biscuit baking mix.

An easy beef dish that turns into a complete meal with noodles. Make your friends squeal in satisfaction with this scrumptious beef dish that will even have you licking your lips!

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Easy to make rich and delicious chocolate cake spiked with bourbon.

Succulent grilled chicken breasts are served with a creamy-herb sauce. YUM!

Quick, easy rich and delicious - literally ready in minutes flat. Oven baked asparagus with parmesan cheese sauce.

This cheesy and tasty sour cream mushroom quiche can be served as a main course or an appetizer.

If you love crepes but don't have the time to make them, try this simple recipe that will become your new favorite!

Make it ahead to save some time for your party day, and it tastes delicious when it comes out of the oven and freshly baked.

A decadent coffee cream cake will for sure make everyone wow when they put the first piece into the mouth.

Stuffed chicken breasts with ham and swiss cheese that's served with a mushroom sauce.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.