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Mix up the easiest coquito ever in a blender to make a Puerto Rican holiday eggnog of rum, cream of coconut, condensed milk, and egg yolks.
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White wine, heavy cream, and chicken or fish stock make the broth for this lovely bisque. You will need an eight quart stockpot for this recipe.
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Sautéed chicken breasts simmer quickly in a tangy lemon cream sauce to make a quick-cooking dinner that only tastes like you've been cooking all day.
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A favorite dip made healthier by using reduced-fat mayonnaise and sour cream, served in a whole wheat bread bowl. So tasty, you'll come back for more!
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This recipe for zucchini-chocolate cupcakes with cream cheese icing is a great sweet treat for summer, when lighter desserts are more appealing.
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It's creamy because of the cream cheese and creamy peanut butter. It's smooth because of the confectioners' sugar and whipped topping. All this creamy and smooth rests in a chocolate cookie crumb crust.
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Beaten egg whites are carefully folded into the lovely lime filling to create a light and airy texture. The pie is baked in a graham cracker crust, frozen and topped with freshly whipped cream just before serving.
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A big berry trifle, built with pound cake cubes, gets its red, white, and blue colors from a lot of white-chocolate flavored whipped cream, strawberries and blueberries.
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A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.
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Use up the first apples you can get your hands on in this oatmeal raisin cookie-apple combo, topped with a scoop of vanilla ice cream and caramel.
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A tasty deviled ham mixed with cream cheese and mushrooms, spread on French bread slices and broiled. A very quick and easy appetizer that is always sure to please.
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Black beans and corn, cooked ground beef, salsa and sour cream are layered in a baking dish, topped with shredded cheese, and baked for a zesty one-dish meal.