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Banana Cream Cake with Strawberry Cream Filling recipe

Bacony creamed spinach folds finely chopped spinach into a half-and-half béchamel built on bacon-fat sautéed onion, garlic, and a flick of cayenne. Crispy bacon crumbles stirred in at the end. Steakhouse-style side at home.

Peaches and cream cheesecake bars: a vanilla pudding-spiked cake base topped with sliced peaches and a dollop-and-swirl cream cheese layer, dusted with cinnamon sugar. Sheet pan dessert that feeds 16.

Paula Deen's cream cheese frosting: cream cheese and butter beaten light and fluffy with confectioners' sugar, vanilla, and pecans. The rich, tangy classic for carrot cake and red velvet.

No-bake butter pecan ice cream dessert with a Lorna Doone cookie crust, vanilla pudding filling, whipped topping, and crushed Heath bars on top. Refrigerate, don't freeze!

Vanilla-limeade ice cream pie: a chocolate wafer crust ringed with cookies, layered with vanilla ice cream and ribbons of tart green limeade, then frozen firm. A no-bake, make-ahead summer dessert.

Banana cream pie with a tempered egg custard, sliced bananas folded in, and fresh whipped cream on top. Old-school diner-style cream pie made from scratch with no boxed mix in sight.

No-bake ice cream pie with a chocolate coconut crust. Four pantry ingredients, no oven required. Fill with any ice cream flavor for a summer dessert kids can help make.

Sautéed chicken and mushrooms in a rich cream sauce spooned over warm buttermilk biscuits. A kicked-up comfort classic with shiitakes and jalapeño that's ready in 45 minutes.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

A warmly spiced sheet cake made with sour cream, raisins, and walnuts, sweetened with brown sugar replacement. Cinnamon, cloves, and nutmeg fill every moist slice with cozy fall flavor. Diabetic-friendly and feeds a crowd.

Sour cream pumpkin coffee cake with a tender vanilla batter, spiced pumpkin filling layer, and a brown sugar-cinnamon streusel sandwiched and topped. Fall brunch favorite.

Rich cream of mushroom soup made with fresh mushrooms two ways, shallots, milk, heavy cream and egg yolks. Finished with dry sherry for a deep, restaurant-quality French-style soup.

Golden cream potato soup with Velveeta cheese melted into a thick, velvety base of diced potatoes, celery, onion, and milk. A rich, creamy comfort soup ready in 30 minutes.

Old-fashioned creamed ground beef with gravy served over toast or biscuits. Budget-friendly, filling, and on the table in 40 minutes with pantry staples.

A no-bake ice cream pie layered with softened vanilla ice cream and cherry pie filling in a cookie crust. Freeze, slice, and serve with whipped topping.