359 cream half half recipes

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

These wraps are made with soft tortilla shells and filled with juicy chicken, fresh vegetables, and a generous drizzle of creamy dressing.

I loved this recipe. I made this for my mom after her surgery and she loved it. I only used 1 box of spinach instead of 2 and I used real bacon and not bacon bits, other than that it was great!

Cheesecake pumpkin pie layers a graham-pecan crust with a creamy pumpkin-cream cheese filling spiced with cinnamon, ginger, nutmeg, and cloves. Hybrid Thanksgiving showstopper.

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

Spiced pumpkin custard fills mini tart shells, then gets topped with a broiled pecan-sugar crust. These two-bite holiday tarts balance creamy filling with crunchy caramelized nut topping.

Drunken apple-pumpkin pie blends pumpkin and applesauce in one custard, finished with a dramatic flame of warmed rum poured tableside. Topped with pecan halves and warm baking spices. A holiday showstopper for Thanksgiving and Christmas tables.

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

Crab stuffed chicken breast that is out of this world with a French style white wine cream sauce. This single skillet chicken breast dinner with sauce makes for easy cleanup and is guaranteed to wow your family.

An easy one-pan stove-stop chicken main dish braised in white wine and three kinds of mustard. Delicious and easy to prepare chicken main. Easy to scale down to two servings or up to serve a crowd.

This creamy and flavorful new potato salad is a great side dish with any summer BBQs.

Tender lemon-rosemary chicken meets an earthy wild mushroom sauce spiked with bourbon, creating layers of savory depth perfect for elegant dinners.

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

An ooey gooey cheesy chicken enchilada. Hearty and well balanced flavorful main dish.

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!