Type what you have

Ingredients

• ✓ half and half
• brown sugar
• coffee
• caramel ice cream topping

Instructions

1. 1 Combine half-and-half and brown sugar in a glass measuring cup until sugar dissolved; whip using a milk frother or small whisk.
2. 2 Pour coffee into a mug; stir in caramel sauce until dissolved. Add frothed half-and-half mixture. Serve.

By bjergins

Ingredients

• ✓ half and half
• water
• salt
• grits
• cheddar cheese
• butter
• pork sausage
• egg
• milk
• orange bell pepper
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool.
3. 3 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish.
5. 5 Bake in the preheated oven until set, 45 to 60 minutes.

By Ginny49

Ingredients

• ✓ half and half
• egg
• hazelnut liqueur
• butter
• brioche
• hazelnut
• maple syrup

Instructions

1. 1 Whisk eggs, half-and-half, and hazelnut liqueur together in a shallow bowl.
2. 2 Melt 1 teaspoon butter in a large skillet, tilting the skillet to assure complete coverage.
3. 3 Dip 2 slices brioche in the egg mixture, moistening both sides.
4. 4 Cook brioche in the hot skillet until golden brown, 2 to 4 minutes per side. Repeat process until all bread is cooked.
5. 5 Cut each slice of brioche into half on a bias. Sprinkle hazelnuts over the halves and top with maple syrup.

By Veronica Standeven

Ingredients

• ✓ half and half
• pizza crust
• pork sausage
• sage
• butter
• flour
• black pepper
• salt
• onion powder
• egg
• swiss cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place pizza crusts on a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 5 minutes. Remove from oven and leave oven on.
4. 4 Heat a large skillet over medium-high heat. Cook and stir sausage until browned, 5 to 7 minutes. Remove sausage with a slotted spoon; drain on a paper towel-lined plate.
5. 5 Reduce heat of skillet to medium-low. Melt 1 tablespoon butter in the skillet. Add flour; stir until dissolved to make a roux, about 1 minute. Add half-and-half; stir to remove browned bits from bottom of the skillet. Cook and stir until thick, about 2 minutes. Season gravy with pepper, salt, and onion powder.
6. 6 Return the drained sausage to the skillet; stir to coat with the gravy. Remove from heat; divide sausage gravy evenly over the pizza crusts.
7. 7 Melt the remaining butter in a small nonstick saucepan over low heat. Pour in eggs; cook and stir until scrambled, 3 to 4 minutes. Remove from heat; divide scrambled eggs evenly over the pizzas. Top with Swiss cheese and Cheddar cheese.
8. 8 Bake in the hot oven until cheese is melted, 3 to 4 minutes.

By Ingalyn

Ingredients

• ✓ half and half
• white bread
• cheddar cheese
• mushroom
• bacon
• egg
• mustard

Instructions

1. 1 Gather all ingredients
2. 2 Toss cubed bread, cheese, mushrooms, and bacon together in a large bowl; pour into a 9x13-inch baking dish.
3. 3 Whisk eggs, half-and-half, and mustard together until smooth; pour evenly over bread mixture.
4. 4 You can bake the strata straightaway but for better results, cover the dish with plastic wrap and refrigerate overnight. When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove plastic wrap from the baking dish; bake strata in the preheated oven until eggs are set and top is golden brown, about 1 hour. Let stand for 10 minutes before serving.

By Serenity

Ingredients

• ✓ half and half
• whole grain bread
• coconut
• chia seed
• egg
• sugar
• cinnamon
• vanilla extract
• salt
• butter
• raspberry
• vanilla yogurt
• maple syrup

Instructions

1. 1 Cut each bread slice into 4 even sticks.
2. 2 Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
3. 3 Heat a large skillet over medium heat and add butter.
4. 4 Dip bread sticks in the batter until completely coated.
5. 5 Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
6. 6 Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
7. 7 Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

By Joy

Ingredients

• ✓ half and half
• butter
• all-purpose flour
• milk
• salt
• black pepper
• liquid smoke

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Add flour and whisk until smooth, at least 2 minutes. Slowly add milk, whisking continuously until mixture is smooth, about 5 minutes.
2. 2 Stir half-and-half into the saucepan; season with salt and pepper. Add liquid smoke. Cook and stir until gravy is smooth and slightly thickened, 2 to 3 minutes more.

By Leslie Kelly

Ingredients

• ✓ half and half
• cooking spray
• bacon
• cheese
• cottage cheese
• egg
• salt

Instructions

1. 1 Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.
2. 2 Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.
3. 3 Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
5. 5 Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.

By mary k

Ingredients

• ✓ half and half
• cooking spray
• cinnamon bread
• apple
• egg
• milk
• sugar
• vanilla extract
• cinnamon
• nutmeg
• butter
• brown sugar
• pecan
• maple syrup
• cinnamon
• nutmeg

Instructions

1. 1 Spray an 8x8-inch baking dish with cooking spray to coat. Layer 4 slices bread on the bottom of the baking dish; sprinkle with 1/2 of the apples. Repeat layers.
2. 2 Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well. Pour over the bread. Cover with foil and refrigerate, 8 hours to overnight.
3. 3 Pull out of the refrigerator 1 hour before baking.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Mix butter, brown sugar, pecans, maple syrup, cinnamon, and nutmeg together in a bowl. Spread over the top layer of apples.
5. 5 Bake in the preheated oven until puffed and golden, 30 to 40 minutes.

By KristenB

Ingredients

• ✓ half and half
• bacon
• sausage
• butter
• parmesan cheese
• cheddar cheese
• egg
• heavy cream

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook chopped bacon and sausage in a large skillet over medium-high heat, stirring often, until evenly browned and the bacon is crisp, about 10 minutes. Drain on a paper towel-lined plate.
3. 3 Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into bottom of the dish; top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
4. 4 Beat eggs, cream, and half-and-half together in a bowl; slowly pour over cheese and sausage.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool briefly before slicing and serving.

By Jim

Ingredients

• ✓ half and half
• pie pastry
• cheddar cheese
• swiss cheese
• all-purpose flour
• ham
• honey mustard
• egg
• green onion
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Press pastry into the bottom of a 9-inch pie plate. Bake in the preheated oven for 5 minutes. Poke holes into the pastry with a fork and continue cooking until lightly browned, about 5 minutes more. Remove crust from the oven, and reduce the oven temperature to 350 degrees F (175 degrees C).
3. 3 Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over warm crust.
4. 4 Mix ham and honey mustard together in a bowl; spoon over cheese mixture.
5. 5 Mix half-and-half, eggs, green onions, remaining 1 tablespoon flour, and salt together in bowl.
6. 6 Pour mixture carefully over ham layer; top with remaining Cheddar cheese.
7. 7 Bake in the preheated oven for 40 to 50 minutes until set in the center. Cool briefly before cutting and serving.

By Lindsey Elizabeth

Ingredients

• ✓ half and half
• bacon
• onion
• spinach
• egg
• swiss cheese
• salt
• garlic powder
• lemon pepper
• cooking spray

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook bacon, turning occasionally, until crisp, 5 to 7 minutes. Remove bacon from pot and drain grease.
2. 2 Add onion to the pot; saute until browned, about 5 minutes. Remove onion. Saute spinach until wilted, 2 to 3 minutes. Remove spinach and squeeze out excess liquid. Clean out Instant Pot liner.
3. 3 Beat eggs in a medium bowl until yellow and frothy. Add onion, spinach, Swiss cheese, half-and-half, salt, garlic powder, lemon pepper. Stir in 1/2 of the cooked bacon.
4. 4 Spray stackable insert pans with cooking spray; divide egg mixture between the pans. Fill liner with 1/2 cup water. Cover pans with a lid and place inside the liner. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove casserole from pans and garnish with remaining bacon.

By thedailygourmet

Ingredients

• ✓ half and half
• cheddar cheese
• pastry shell
• chicken
• spinach
• sweet onion
• egg
• mayonnaise
• salt
• black pepper
• salt-free seasoning blend
• herbes de provence

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle 1/4 cup Cheddar cheese into pastry shell. Mix together chicken, spinach, remaining 3/4 cup Cheddar cheese, and onion in a medium bowl; transfer mixture to pastry shell.
3. 3 Whisk together eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in a second medium bowl until well combined; pour over chicken mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

By wetteland

Ingredients

• ✓ half and half
• bacon
• pie crust
• onion
• garlic
• sour cream
• egg
• swiss cheese
• parsley
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.
3. 3 Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.
4. 4 Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.
5. 5 Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
6. 6 Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.
7. 7 Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.

By MKCortes Latin Goddess

Ingredients

• ✓ half and half
• silicone
• cooking spray
• bacon
• cheddar cheese
• green bell pepper
• green onion
• egg
• salt
• black pepper
• aluminum foil
• flour tortilla

Instructions

1. 1 Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
2. 2 Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
3. 3 Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
6. 6 Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.

By Soup Loving Nicole

Ingredients

• ✓ half and half
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• baking soda
• salt
• ricotta cheese
• egg
• butter
• lemon extract
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
3. 3 Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
4. 4 Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ half and half
• walnut
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• maple extract
• vanilla extract
• confectioners sugar
• water
• maple extract

Instructions

1. 1 Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.
2. 2 Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the refrigerator for 10 minutes.
3. 3 Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4-inch circle. Cut into 8 wedges.
4. 4 Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
5. 5 Stir together confectioners' sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.

By Sandie

Ingredients

• ✓ half and half
• flour
• cornstarch
• salt
• baking powder
• baking soda
• egg
• sugar
• butter
• vanilla extract
• buttermilk
• cooking spray
• pure maple syrup
• chocolate chip

Instructions

1. 1 Whisk together flour, cornstarch, salt, baking powder, and baking soda in a bowl.
2. 2 Whisk together egg, sugar, butter, and vanilla in a separate large bowl until mixture is smooth. Whisk in half-and-half and buttermilk. Add flour mixture; stir until just combined and a few lumps remain. (Do not overmix.) Chill, covered, at least 1 hour or up to overnight.
3. 3 Preheat waffle iron to medium-high; lightly coat with cooking spray. Pour about 2/3 cup batter onto waffle iron. Cook until golden and crisp on edges, 4 to 6 minutes. Transfer to a plate; keep warm. Repeat with remaining batter.
4. 4 Serve waffles with maple syrup, chocolate chips, and/or additional butter.

By Nicole Hopper

Ingredients

• ✓ half and half
• pesto
• butter
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine half-and-half, pesto, butter, garlic powder, salt, and pepper in a skillet over medium-low heat. Cook and stir until hot, about 8 minutes.

By Sarah Dipity

Ingredients

• ✓ half and half
• butter
• all-purpose flour
• garlic salt
• parmesan cheese
• parsley flakes
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a saucepan over medium heat. Whisk flour and garlic salt into butter until mixture is smooth. Slowly beat half and half into flour mixture until completely incorporated.
3. 3 Whisk Parmesan cheese, parsley, and garlic into sauce; bring to a simmer. Cook and stir until sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.

By distasi

Ingredients

• ✓ half and half
• fettuccini pasta
• butter
• shrimp
• garlic
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Heat butter in a large skillet over medium heat. Cook and stir shrimp and garlic in butter for 1 minute. Pour in half-and-half; stir. Add Parmesan cheese, 1 tablespoon at a time, stirring constantly. Mix in parsley; season with salt. Simmer, stirring frequently, until sauce is thickened.
3. 3 Stir fettuccine into sauce until evenly coated; serve hot.

By MAMATIFF

Ingredients

• ✓ half and half
• cooking spray
• lemon juice
• gelatin
• heavy cream
• lemon zest
• granulated sugar
• vanilla extract
• mint

Instructions

1. 1 Lightly coat (or oil) six 6-ounce ramekins with cooking spray.
2. 2 Pour lemon juice into a small bowl; sprinkle with gelatin. Let sit until gelatin softened, about 5 minutes; mix well. Set aside.
3. 3 Combine heavy cream, half and half, and 2 teaspoons lemon zest in a saucepan over low heat. Add sugar, stirring frequently, until sugar completely dissolved; heat slowly until just about to boil, about 15 minutes. Remove from heat.
4. 4 Whisk gelatin mixture and vanilla extract into cream mixture until well blended and gelatin is completely dissolved; continue to lightly whisk until mixture comes close to room temperature, about 10 minutes. This will prevent the gelatin and cream from separating while panna cotta is setting.
5. 5 Divide mixture into ramekins, about 1/2 cup per portion. Cover each ramekin with plastic wrap; refrigerate until set, about 4 hours.
6. 6 Run a knife around inside edges of ramekins. Carefully dip each ramekin into a bowl of hot water 3 to 5 seconds. Carefully invert onto serving plates, tap, and jiggle ramekins a bit, if needed, to release panna cotta onto plates.
7. 7 Garnish with lemon zest and mint leaves; serve with fresh blueberries.

By fabeveryday

Ingredients

• ✓ half and half
• cremini mushroom
• onion
• garlic
• butter
• flour
• cheese blend
• salt
• pepper

Instructions

1. 1 Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2. 2 Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

By evilcookie007

Ingredients

• ✓ half and half
• pappardelle pasta
• olive oil
• smoked sausage
• cremini mushroom
• butter
• garlic
• cream cheese
• parmesan cheese
• kosher salt
• black pepper
• pesto
• basil

Instructions

1. 1 Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
2. 2 Heat olive oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Remove to a plate; carefully wipe the skillet clean as it may be hot.
3. 3 Melt butter in the same skillet over medium heat; cook garlic in hot butter, stirring occasionally, until garlic just begins to brown, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth.
4. 4 Remove the skillet from heat. Stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
5. 5 Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup Parmesan cheese.

By Hillshire FarmR Brand

Ingredients

• ✓ half and half
• olive oil
• turkey sausage
• onion
• garlic
• italian seasoning
• salt
• black pepper
• red pepper flakes
• potato
• chicken broth
• kale

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

By Maureen Martindale VanHook

Ingredients

• ✓ half and half
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• sherry
• chicken broth
• beef broth
• brown sugar
• pumpkin pie spice
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ half and half
• penne pasta
• butter
• red onion
• garlic
• mushroom
• cream of chicken soup
• parmesan cheese
• lemon juice
• italian seasoning
• cayenne pepper
• turkey
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
3. 3 While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
4. 4 Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
5. 5 Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
6. 6 Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.

By Tina Foley

Ingredients

• ✓ half and half
• margarine
• onion
• celery
• carrot
• garlic
• all-purpose flour
• chicken broth
• milk
• potato gnocchi
• chicken
• spinach
• rosemary
• salt
• black pepper
• nutmeg

Instructions

1. 1 Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
2. 2 Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.

By Linda Barlow

Ingredients

• ✓ half and half
• chicken tenderloin
• salt
• pepper
• mushroom
• red bell pepper
• yellow bell pepper
• spaghetti
• butter
• all-purpose flour
• chicken broth
• garlic salt
• black pepper
• swiss cheese
• parmesan cheese
• parmesan cheese

Instructions

1. 1 In a large nonstick skillet, sauté tenderloins. Salt and pepper, to taste. Add mushrooms, red bell peppers, yellow bell peppers, and cook until vegetables are tender.
2. 2 Cook spaghetti according to package directions. Drain and set aside.
3. 3 In a large saucepan, melt butter or margarine and blend in flour. Gradually stir in chicken broth and half-and-half. Cook over medium-low heat, stirring constantly, until sauce begins to thicken. Add garlic salt and ground black pepper, to taste. Blend in Swiss and Parmesan cheeses and continue heating, stirring constantly, until cheeses melt.
4. 4 Stir in chicken-vegetable mixture and heat thoroughly. Toss with cooked pasta and top with grated Parmesan cheese, if desired.

By MARBALET

Ingredients

• ✓ half and half
• spaghetti
• butter
• garlic
• shrimp
• onion
• mushroom
• white wine
• sun-dried tomato
• oil
• spinach
• parmesan cheese
• herb seasoning
• water
• cornstarch
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
2. 2 While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
3. 3 Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
4. 4 Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
5. 5 If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
6. 6 Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

By DickHaldeman