10,000 crema recipes

A low-fat version of tiramisu that calls for cottage cheese, rum, sour cream and delicious lady fingers.

Tiramisu-style cake with three sponge layers soaked in espresso-rum syrup, filled with mascarpone cream, and finished with cocoa powder and chocolate shavings. A classic Italian pick-me-up.

Pumpkin marble cheesecake on a gingersnap-pecan crust with swirled pumpkin spice and vanilla cream cheese batters. A stunning fall dessert with two-tone visual appeal.

A slick trick--a super dessert! Be ready to serve seconds--you'll have requests.

Cold avocado soup blended with sauteed garlic, tomato, heavy cream, and a hint of chili powder. Silky, chilled, and finished with a citrus twist. A French-style summer starter.

Pistachio butter cookies piped through a star tip and topped with chopped pistachios. Rich, buttery spritz-style cookies with a delicate crumb and elegant bakery presentation.

This cheesy and creamy tetrazzini is easy to make. It can be made in advance, then freeze it in your freezer. Reheat it for a quick and tasty weekday dinner.

Pecan angel pie folds toasty pecans and graham cracker crumbs into stiff meringue, then bakes into a chewy-crisp dessert topped with whipped cream or ice cream. No flour, no fat in the base, just nuts and crumbs holding sweet meringue together.

A simple and easy crockpot recipe that can be used to make a scrumptious dip which is amazing with tortilla chips!

A layered Snickers pie with a graham cracker crust, fudge brownie layer loaded with chopped candy bars, and a creamy vanilla cream cheese topping with milk chocolate.

Cheesy noodle skillet supper browns ground turkey with spaghetti sauce, cream of cheddar soup, egg noodles, and mushrooms, melted under a cheddar blanket. Easy one-pan weeknight dinner.

Belgian cheesecake with a chewy oat-and-brown-sugar crust and a creamy cream cheese and cottage cheese filling. Less sweet and lighter than American-style cheesecake.

Creamy shrimp spread blended with cream cheese, mayo, lemon juice, and dill. A quick food processor appetizer for crackers or rye bread, ready in minutes.

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.

Hash brown crust quiche with ham, pepper jack, gouda, and a half-and-half custard. The crispy potato crust ditches pastry entirely. Brunch crowd-pleaser, breakfast-for-dinner all-star.

Cream cheese rugelach filled with raspberry jam, cinnamon brown sugar, cocoa, and hazelnuts. Flaky crescent cookies that freeze beautifully baked or unbaked.