10,000 creamy recipes

Marbled chocolate cheesecake made with a lighter cottage cheese and cream cheese blend, swirled with cocoa, and served over a homemade chocolate sauce. Lower-fat cheesecake with full chocolate flavor.

Three-alarm chili for heat seekers: ground beef, kidney beans, tomatoes, and a full cup of red pepper flakes simmered two hours. Serve with cheddar, sour cream, and sweet onions.

Betty Crocker mint swirl chocolate cake, that's easy to make using box cake mix and turns out very pretty.

Fitzwilliam Inn Nutty Pie with Caramel Sauce recipe

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.

Chocolate cherry pie with a rum-spiked chocolate custard filling, quartered maraschino cherries, and whipped cream folded in. Topped with sweetened cream and grated chocolate.

Brighten your day with a slice of this delicious cake made with zucchini, nuts and cream cheese.

A dense, fudgy chocolate cake made with dark corn syrup, semi-sweet chocolate chips, and chopped nuts, topped with a glossy chocolate glaze. Rich enough that a thin wedge is all you need.

Fudgy chocolate tube cake studded with chocolate chips, walnuts, and fresh raspberries, finished with a glossy cocoa glaze. Chocolate and raspberry in every dense, moist bite.

A layered no-bake Christmas dessert with a pecan shortbread crust, cream cheese filling, swirled chocolate and vanilla pudding, and whipped topping. Four layers of crowd-pleasing holiday indulgence.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Two desserts in one: a baked pecan pie base topped with a silky blended chocolate filling and whipped cream. Three luxurious layers in a single pie crust.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

Lemon macaroon pie with coconut, fresh lemon juice, and almond extract in a from-scratch butter crust. Topped with vanilla whipped cream and lemon slices.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.