10,000 cream recipes

Patout's Cajun hot crab dip with sweated trinity vegetables, fresh crab meat, heavy cream, three peppers, and Tabasco. Bayou-style appetizer for parties and game day.

Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

Garlic butter shrimp scampi with a creamy clam juice sauce, white wine, lemon, and fresh basil served over fettuccine. A restaurant-quality scampi with a rich, simmered butter sauce.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Creole tomato soup simmered with fresh tomatoes and cream, topped with crispy fried goat cheese wonton dumplings. A restaurant-worthy bowl with serious wow factor.

Layered Mexican beef casserole with tortillas, creamed corn, enchilada sauce, green chiles, and two cheeses. A crowd-feeding Tex-Mex bake that assembles in minutes.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

Three-layer raspberry truffle brownies with a fudgy coffee-spiked base, raspberry cream cheese filling, and chocolate drizzle glaze. Rich, bakery-style, and make-ahead friendly.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Fudgy bittersweet chocolate brownies topped with tangy cream cheese filling and fresh raspberries. Two layers of rich flavor that need an overnight chill for clean, bakery-perfect slices.

Vegetarian zucchini kofta: grated courgette balls bound with gram flour, deep-fried to a reddish-brown crisp, then simmered in a spiced tomato cream sauce with garam masala and roasted cumin.

Herb-oatmeal bread baked in a clay pot with sage, basil, pine nuts, poppy seeds, and sesame. A crusty, hearty loaf with whole wheat and sour cream in the dough.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Tender cocoa cut-out cookies made with cream cheese and almond extract, drizzled with a homemade cocoa glaze and topped with almonds. Dough chills overnight for clean, easy cutting. Makes 4 dozen.

Herb nut rolls: soft yeast dinner rolls studded with pine nuts and fresh herbs, stuffed with a cream cheese chive filling, brushed with egg white and Parmesan. A bakery favorite at home.

Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.