10,000 creamed recipes

Baked oysters with crispy French fried onions, half and half, and Parmesan, baked hot until bubbly and golden. The retro 5-ingredient appetizer that punches above its pantry-staple ingredient list.

Rich, creamy homemade fudge with semi-sweet chocolate, marshmallow cream, and chopped walnuts. Chills to a smooth, melt-in-your-mouth square in about an hour. Try the mocha almond variation too!

Open-faced crab sandwiches on English muffins with cream cheese softened in ginger ale, topped with tomato and melted cheddar. A retro hot seafood lunch ready in 30 minutes.

Cream cheese crescent cookies filled with apricot preserves, rolled into crescent shapes, and dusted with powdered sugar. A flaky, buttery Eastern European-style pastry with just 5 ingredients.

A moist banana buttermilk cake layered with crushed pineapple and smothered in a billowy Bavarian cream frosting made with sour cream and whipped cream. Tropical, lush, and celebration-ready.

Light and airy no-bake watermelon chiffon pie in a buttery graham cracker crust. Pureed watermelon, whipped cream, and fluffy egg whites create a cloud-like filling that chills to set.

Classic bananas flambe with rum and banana liqueur, sauteed in butter and brown sugar with cinnamon. A dramatic tableside dessert served over vanilla ice cream.

Creamy strawberry cheesecake made with both cottage cheese and cream cheese for extra richness, baked in a graham cracker crust with a glossy homemade strawberry glaze.

Ukrainian cheesecake made with sieved cottage cheese, lemon zest and folded egg whites for a light, custardy crumb that lives somewhere between a New York cheesecake and a souffle. Old-world Eastern European baking.

Flaky cream cheese pastry turnovers filled with homemade apricot filling, sealed like hand pies, and iced with powdered sugar.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.

A frozen no-bake pie with crushed malted milk balls folded into vanilla yogurt and whipped cream on a graham cracker crust. Nostalgic malt shop vibes in every creamy, crunchy slice.

A triangular filled pastry, traditionally eaten during the Jewish Holiday of Purim.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.