Type what you have

Ingredients

• ✓ half-and-half
• olive oil
• onion
• celery
• garlic
• carrot
• chicken breast
• chicken broth
• potato gnocchi
• baby spinach
• cornstarch
• water
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
3. 3 Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.
4. 4 Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.

By Christina

Ingredients

• ✓ half-and-half
• american cheese
• monterey jack cheese
• heavy cream
• jalapeno pepper
• spinach

Instructions

1. 1 Combine American cheese, Monterey Jack cheese, half-and-half, cream, and jalapeno peppers in a large saucepan over medium-low heat; gradually stir spinach into mixture, a few tablespoons at a time. Cook and stir dip until melted and smooth, 15 to 20 minutes.

By ecmcg

Ingredients

• ✓ half-and-half
• cream cheese
• chive
• rye bread
• cucumber
• basil

Instructions

1. 1 Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
2. 2 Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

By christaann

Ingredients

• ✓ half-and-half
• french fry
• bacon
• butter
• scallion
• garlic
• blue cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spread French fries in a single layer on a baking sheet.
2. 2 Bake in the preheated oven until lightly golden and crisp, 24 to 34 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat; cook and stir until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving some of the bacon grease in the skillet. Slice into 1/4-inch strips.
4. 4 Stir butter into the bacon grease and set skillet over medium heat; add scallions and garlic. Cook and stir until scallions are soft and browning, about 5 minutes. Add blue cheese; cook and stir with a spatula until cheese is melted, 2 to 3 minutes. Stir in half-and-half until sauce is smooth, 2 to 3 minutes. Remove from heat and let sit for 2 minutes.
5. 5 Arrange fries on a plate and drizzle sauce over fries. Sprinkle bacon strips on top.

By BELFLOREK

Ingredients

• ✓ half-and-half
• pepperjack cheese
• tomato
• onion
• red bell pepper
• spinach

Instructions

1. 1 Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

By Sheryl Kerbow

Ingredients

• ✓ half-and-half
• olive oil
• butter
• garlic
• onion
• red bell pepper
• italian seasoning
• all-purpose flour
• white wine
• chicken broth
• spinach
• artichoke heart
• mozzarella cheese

Instructions

1. 1 Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
2. 2 Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.

By aharoldsen

Ingredients

• ✓ half-and-half
• mayonnaise
• mustard powder
• worcestershire sauce
• steak sauce
• lemon juice
• sriracha sauce
• salt

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ half-and-half
• cooking spray
• green onion
• mushroom
• butter
• cornstarch
• salt
• black pepper
• garlic powder
• sandwich bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
3. 3 Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
4. 4 Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
5. 5 Bake in the preheated oven until bread is browned, about 10 minutes.

By Ella

Ingredients

• ✓ half-and-half
• butter
• onion
• bread crumb
• water
• ground beef
• ground pork
• salt
• white pepper
• white sugar
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
2. 2 Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
3. 3 Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

By Linda T

Ingredients

• ✓ half-and-half
• butter
• onion
• butternut squash
• potato
• celery
• apple
• carrot
• chicken broth
• apple cider
• cinnamon
• clove
• sour cream
• nutmeg

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot. Add chicken broth and enough apple cider to cover vegetables; bring to a boil. Cover, reduce heat, and simmer, adding more apple cider to cover vegetables as needed, until vegetables are tender, 35 to 40 minutes.
2. 2 Blend squash mixture with an immersion blender until smooth; stir in half-and-half, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Divide soup among bowls; top each bowl with about 1 tablespoon sour cream and 1 pinch nutmeg.

By Mindy

Ingredients

• ✓ half-and-half
• white bread
• butter
• mushroom
• onion
• parsley
• lemon juice
• salt
• black pepper
• cayenne pepper
• flour
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a small cookie cutter to cut rounds out of bread. Press rounds into ungreased mini muffin tins.
3. 3 Bake in the preheated oven until golden, 8 or 9 minutes; watch them closely as they bake fast. Turn out bread cups to cool.
4. 4 Heat butter in a large skillet over medium heat. Cook and stir mushrooms and onion in hot butter until soft, about 8 minutes. Season with parsley, lemon juice, salt, pepper, and cayenne pepper. Pour in half-and-half, then gradually stir in flour until mixture is thickened.
5. 5 Fill bread cups with mushroom mixture and top each with a sprinkle of Parmesan. Place on a lightly greased baking sheet.
6. 6 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By LKOSLOWSKI

Ingredients

• ✓ half-and-half
• ground beef
• red onion
• garlic
• taco seasoning
• tomato
• green chile
• processed cheese food
• cream cheese
• gouda cheese
• jalapeno pepper
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ground beef, red onion, and garlic in a skillet and cook over medium-high heat until beef is browned and crumbly, about 5 minutes.
3. 3 Drain any excess liquid from the skillet. Season with taco seasoning and mix well.
4. 4 Add cooked ground beef, diced tomatoes, Velveeta cheese, cream cheese, Gouda, jalapeno, and cilantro to an oven-safe dish.
5. 5 Drizzle some of the half-and-half on top (don't use all of it, save some to adjust for thickness later).
6. 6 Bake uncovered in the preheated oven for 20 minutes. Remove from oven to stir and adjust thickness with half-and-half as needed. Return to the oven and continue to cook until cheese is bubbly, about 15 more minutes.

By CookingWithShelia

Ingredients

• ✓ half-and-half
• artichoke heart
• cottage cheese
• goat cheese
• dijon mustard
• lemon juice
• garlic
• worcestershire sauce
• mayonnaise
• chive
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees.
2. 2 Cook artichokes according to package directions; chop roughly. Set aside.
3. 3 In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
4. 4 Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
5. 5 Bake for 30 minutes. If top hasn't browned, put under broiler.
6. 6 Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.

By USA WEEKEND - Jean Carper

Ingredients

• ✓ half-and-half
• puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• flour
• white wine
• sherry
• lemon juice
• dijon mustard
• parmesan cheese
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
2. 2 Bake in the preheated oven until golden brown, about 20 minutes.
3. 3 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
4. 4 Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
6. 6 Slice tops off pastry shells; fill with scallops mixture.

By lutzflcat

Ingredients

• ✓ half-and-half
• ✓ half-and-half
• mayonnaise
• parmesan cheese
• tarragon
• black pepper
• gin
• sweet vermouth
• maraschino cherry juice
• orange bitters
• maraschino cherry
• grape
• shrimp
• lemon
• goat cheese
• red pepper jelly
• bacon
• potato chip
• jalapeno pepper
• mustard powder
• worcestershire sauce
• steak sauce
• lemon juice
• sriracha sauce
• salt
• puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• flour
• white wine
• sherry
• lemon juice
• dijon mustard

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Ingredients

• ✓ half-and-half
• fennel bulb
• butter
• creme fraiche
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
2. 2 Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

By RUPERTLSSMITH

Ingredients

• ✓ half-and-half
• butter
• ham
• parmesan cheese
• onion
• green pea
• cheese-filled tortellini

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onion and ham and saute for 5 minutes, or until onion is translucent.
2. 2 Pour in half-and-half and cheese, stirring frequently, until sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
3. 3 Fill a large pot with water and bring to a boil. Add tortellini and cook to desired doneness, or according to package directions. Add peas to boiling tortellini in the final minute of cooking. Drain from water and toss with ham and sauce mixture.

By KRISANN

Ingredients

• ✓ half-and-half
• chicken breast
• chicken broth
• cheese tortellini
• cream of chicken soup
• spinach
• thyme
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Ingredients

• ✓ half-and-half
• water
• arborio rice
• butter
• salt
• sugar
• cinnamon stick
• lemon peel
• cinnamon

Instructions

1. 1 Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
2. 2 Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
3. 3 Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
4. 4 Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

By Nick Van Laar

Ingredients

• ✓ half-and-half
• fettuccini pasta
• asparagus
• butter
• garlic powder
• black pepper
• cayenne pepper
• parmesan cheese
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Add asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
2. 2 In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
3. 3 Pour sauce over pasta and asparagus, and toss to coat.

By STEPHNDON

Ingredients

• ✓ half-and-half
• turkey sausage
• potato
• chicken broth
• milk
• onion
• oregano
• red pepper flakes
• black pepper
• kale

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

Ingredients

• ✓ half-and-half
• linguine pasta
• butter
• garlic
• shrimp
• pinot grigio wine
• lemon juice
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
3. 3 Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

By thedailygourmet

Ingredients

• ✓ half-and-half
• red bell pepper
• olive oil
• garlic
• basil
• romano cheese
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the broiler. Lightly coat the red peppers with olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
3. 3 Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
4. 4 Heat oil in a large skillet over medium-low heat. Add chopped red peppers, garlic, and basil; cook and stir until flavors combine, about 5 to 10 minutes.
5. 5 Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.
6. 6 Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter, and stir until melted.
7. 7 Season with salt and pepper to taste. Simmer for 5 minutes.

By Bob Bailey

Ingredients

• ✓ half-and-half
• rotini pasta
• butter
• parmesan cheese
• basil
• oregano
• chive
• parsley
• chicken breast
• green pepper
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
2. 2 Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover and set aside.
3. 3 Sauté chicken in a large skillet until lightly browned on both sides. Stir in bell peppers and cook until vegetables are tender and chicken is no longer pink in the middle.
4. 4 Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.

By Terry

Ingredients

• ✓ half-and-half
• fettucine
• butter
• garlic
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• cream cheese
• parmesan cheese
• crabmeat

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
2. 2 Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
3. 3 Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
4. 4 Divide the fettucine between 2 plates or bowls and top with the crab sauce.

By LisaJ

Ingredients

• ✓ half-and-half
• cooking spray
• ground beef
• tomato sauce
• brown gravy
• parmesan cheese
• garlic
• oregano
• basil
• ziti pasta
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large frying pan or Dutch oven over medium-high heat. Cook and stir ground beef in the hot pan until browned and crumbly, 5 to 7 minutes. Add tomato sauce, gravy, half-and-half, Parmesan cheese, garlic, oregano, and basil. Simmer for 30 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 10 to 12 minutes. Drain.
4. 4 Stir ziti into meat sauce, then spread into the prepared baking dish. Sprinkle top with mozzarella cheese.
5. 5 Bake in the preheated oven until bubbly, 20 to 30 minutes.

By Lisa Stinger

Ingredients

• ✓ half-and-half
• spaghetti
• bacon
• asparagus
• garlic
• parmesan cheese
• egg yolk
• greek yogurt
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
3. 3 Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.
4. 4 Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.
5. 5 Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
6. 6 Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.

By lutzflcat

Ingredients

• ✓ half-and-half
• sweet potato
• vegetable oil
• onion
• sweet sausage
• garlic
• mushroom
• italian seasoning
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place the sweet potatoes into a large pot and cover with cold water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, 6 to 8 minutes. Drain and allow to steam dry for a minute or two. Puree potatoes in a food processor or blender in batches until smooth. Return pureed potatoes to the large pot; set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 4 minutes. Add the sausage to the skillet and cook until completely browned, breaking the meat apart with the back of a wooden spoon as it cooks. Stir the garlic, mushrooms, and Italian seasoning into the sausage-and-onion mixture; continue cooking until the mushrooms are tender, another 4 to 5 minutes. Season with salt and pepper; transfer to the pot with the potatoes.
3. 3 Place the large pot over low heat. Pour the half-and-half over the mixture, stirring to mix. Allow the soup to slowly heat until hot and to your desired consistency. Garnish with Parmesan cheese to serve.

By Mark D Wilder

Ingredients

• ✓ half-and-half
• chicken breast
• butter
• cream of mushroom soup
• parmesan cheese
• garlic
• lemon juice
• italian seasoning
• spinach
• mushroom
• bacon bit
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts on a baking sheet. Bake in the preheated oven until no longer pink and juices run clear, 20 to 30 minutes. Set aside.
3. 3 Increase the oven temperature to 400 degrees F (200 degrees C).
4. 4 Melt butter in a medium saucepan over medium heat. Stir in cream of mushroom soup, half-and-half, Parmesan cheese, garlic, lemon juice, and Italian seasoning, stirring constantly.
5. 5 Arrange spinach in bottom of a 9x9-inch baking dish; cover with mushrooms. Pour 1/2 soup mixture over mushrooms; arrange chicken breasts on top. Cover with remaining soup mixture. Sprinkle with bacon bits; top with mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

By BRYAN0320

Ingredients

• ✓ half-and-half
• olive oil
• onion
• garlic
• vegetable broth
• russet potato
• kale
• vegan sausage
• cayenne pepper
• italian seasoning
• salt
• pepper

Instructions

1. 1 Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
2. 2 Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
3. 3 Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.

By AleeKat5