10,000 creamed recipes

Creamy New York-style cheesecake with a graham cracker crust and tangy sour cream topping. Baked low and slow at 300F for a crack-free finish every time.

Impossible cheesecake made in a blender with Bisquick, cream cheese, eggs, and milk. No crust to prepare separately. It forms its own base as it bakes, topped with sour cream.

Florida-style shrimp baked en papillote in a tangy blue cheese, cream cheese, and sour cream sauce with garlic, parsley, and sauterne wine. Wrapped in foil packets for easy cleanup and maximum flavor.

Margarita cheesecake spikes a vanilla wafer crust and creamy filling with tequila, Grand Marnier, and fresh lime, topped with a tangy sour cream glaze. A grown-up dessert that turns the classic cocktail into a chilled, sliceable showstopper.

Layered casserole of chicken or turkey, green beans, and almonds in creamy mushroom soup sauce, topped with buttery stuffing. The ultimate leftover turkey makeover.

Chicken breasts baked on a bed of creamy mushroom and celery soup with rice and onion soup mix. A nostalgic dump-and-bake casserole that practically makes itself.

San Francisco-style crustless honey and spice cheesecake with dark honey, ground cloves, allspice, and a shot of espresso. A dense, creamy dessert for dinner-party finales.

A simple and scrumptious casserole made with fresh asparagus, mushrooms and cheddar cheese.

Cheesy hash brown casserole baked until golden, made creamy with sour cream, cream of mushroom soup, and plenty of sharp cheddar. A potluck and holiday-table favorite that feeds a hungry crowd.

Heath bar mocha cheesecake: a coffee-spiked cream cheese filling on a chocolate cookie crust loaded with toffee bits, crowned with chocolate ganache and more crushed Heath bars. Coffee, toffee, and chocolate in one slice.

Savory crab cheesecake on a buttery cracker crust with Old Bay seasoning, Tabasco, and lemon, topped with sour cream. A showstopping Maryland-style appetizer that serves 12.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Chilled strawberry soup blended with sour cream, half and half, brandy, and vanilla. A silky Nova Scotia-inspired cold fruit soup ready in 10 minutes flat.

Light-as-air angel food cake gets crowned with fluffy boiled icing in this classic dessert where vanilla and almond extracts perfume both the cake and the glossy meringue-style frosting.

Halloween face paint mixes cornstarch, water, cream, and food coloring into a homemade non-toxic costume paint. Skin-safe, kid-friendly, and ready in seconds for trick-or-treat night.