10,000 crema recipes

No-bake chocolate cheesecake with melted chocolate chips, cream cheese, and whipped topping in a graham cracker crust. Silky smooth with zero oven time needed.

A yeasted bread ring wrapped around a sweet cream cheese filling, dusted with confectioner's sugar. Part cheesecake, part bread, and entirely showstopping for brunch.

Chicken fried steak Dupree pounds chuck steak thin, dredges in flour and saltine crumbs, then fries crisp and finishes with onion-cream gravy. Classic Southern comfort food cooked in cast iron.

Two-layer raspberry cheese pie with a baked cream cheese filling and a cool raspberry-whipped cream topping. A make-ahead showstopper dessert for special occasions.

Oreo mud pie with layered chocolate and coffee ice cream on a chocolate wafer crust, topped with whipped cream, fudge, and toasted walnuts. The 1970s diner classic frozen dessert.

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

Pina colada sheet cake: a yellow poke cake soaked with cream of coconut, sweetened condensed milk, and rum, topped with crushed pineapple, whipped cream, and coconut. The cocktail in cake form.

A no-bake cheesecake with a cloud-light filling of cream cheese, whipped cream, and stiff egg whites set on a buttery graham cracker crust. Crowned with a homemade cooked strawberry sauce.

Creamy cheesecake with poppy seeds throughout, almond crust, and sour cream topping. Ultra-low temperature baking creates silky texture in this two-hour cheesecake.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

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

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.

New Jersey clam chowder: a Jersey shore split between cream and tomato, with bacon, chowder clams, Old Bay, and an unusual cream of asparagus base. Garnished with asparagus spears.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.