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A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

Creamy chocolate cheesecake with a salty pretzel crust, dense cocoa filling, and a tang of sour cream. The sweet-salty dessert that disappears at every potluck.

No-bake cafe au lait cheesecake: silky coffee-and-Kahlua cream cheese filling on a buttery cookie crust. Whipped cream and folded egg whites give it a mousse-light texture.

Roma's white chocolate bread pudding: rich custard-soaked French bread baked into silky pudding, finished with warm white chocolate sauce and dark chocolate shavings. Restaurant-style indulgence.

Bubbly, cheese-topped casserole packed with sauteed mushrooms and chopped chestnuts in a rich cream sauce. Hearty vegetarian comfort food in every forkful.

Simple apple crisp with tender cinnamon-spiced apples under a buttery golden crust ready in 40 minutes for an easy fall dessert that begs for vanilla ice cream.

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

No-bake lemon chiffon cheesecake made light with blended cottage cheese, nonfat cream cheese and lemon gelatin, folded fluffy with whipped cream and crowned with cherry pie filling. A cool, airy dessert with no oven required.

Slow cooker shrimp chowder made with cream of chicken soup, potato soup, corn, evaporated milk, and cream cheese stirred in at the end. Thick, creamy, and hands-off.

Mango mousse cake with airy sponge base, raspberry jam ribbon, fresh mango cream mousse, and a crown of toasted almond slices and whipped cream rosettes. A patisserie-worthy showstopper.

Chilled strawberry soup blended with pineapple juice, Burgundy wine, and sour cream, topped with whipped cream and mint. A gorgeous no-cook fruit soup for summer entertaining.

Monterey Jack cheese blended with sour cream and topped with spicy andouille sausage on crispy pizza shells. This Louisiana-inspired pizza brings bold Cajun flavors to your weeknight dinner rotation.

Ground turkey stroganoff made in the slow cooker with turkey bacon, cream of mushroom soup, red wine, paprika, and non-fat sour cream. A lighter take on classic stroganoff that cooks while you work.

A retro no-bake strawberry parfait pie made with lemon gelatin, strawberry ice cream, and fresh berries in a flaky pie shell. Includes a pineapple variation. Cool, creamy, and ready from fridge to table in about an hour.