Type what you have

Ingredients

• ✓ half-and-half
• potato
• shortening
• all-purpose flour
• salt
• sugar

Instructions

1. 1 Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight.
2. 2 Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls.
3. 3 Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking.
4. 4 Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds.
5. 5 Repeat rolling and cooking steps with the remaining dough.

By KelleyJo Lancaster

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
• white sugar
• brown sugar
• heavy cream
• vanilla extract
• irish cream liqueur

Instructions

1. 1 Beat together half-and-half and sugars in a large bowl with an electric mixer on medium speed until sugars have dissolved. Stir in heavy cream and vanilla until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
3. 3 About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing ice cream.
4. 4 Transfer ice cream into a freezer-proof container with a tight lid and place in the freezer until ice cream is hardened, at least 4 hours.

By Brandee Dent

Ingredients

• ✓ half-and-half
• potato
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Arrange potatoes in a 9x13-inch baking dish.
3. 3 Layer butter slices on top of potatoes. Season with salt and black pepper.
4. 4 Pour half-and-half evenly over potato mixture.
5. 5 Bake in the preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.

By Sheila Dortch Stockdale

Ingredients

• ✓ half-and-half
• egg yolk
• sugar
• mustard
• butter
• white vinegar

Instructions

1. 1 In a medium saucepan, stir together egg yolk, sugar, mustard, butter, and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in half-and-half. Refrigerate until using.

By SILVANUS

Ingredients

• ✓ half-and-half
• smoked sausage
• onion
• all-purpose flour
• milk
• thyme
• sauerkraut

Instructions

1. 1 Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes. Stir in flour to coat sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium and simmer soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.

By KFREESE

Ingredients

• ✓ half-and-half
• potato
• cabbage
• green onion
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes, cabbage, and green onions into a large saucepan; fill with water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
2. 2 Drain vegetables and place them into a large bowl. Mash potatoes and vegetables with butter using a fork until mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper.

By Spy Glass

Ingredients

• ✓ half-and-half
• egg
• sugar
• salt
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• butter

Instructions

1. 1 Beat the egg yolks in a bowl; whisk the half-and-half, sugar, and salt with the egg yolks until thoroughly mixed.
2. 2 Whisk the flour, baking powder, baking soda, and cinnamon together in a separate bowl. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
3. 3 With an electric mixer, beat the egg whites in a bowl until they form stiff peaks. Gently fold the beaten egg whites into the batter.
4. 4 Brush melted butter into the round depressions of a cast-iron ebelskiver pan. Place the pan over medium-high heat. When the butter is very hot and smells slightly nutty, pour batter into each depression, filling the round shapes about half to three-quarters full. Allow the ebelskiver to cook until the bottoms are golden brown, 1 to 2 minutes. The inside batter will still be runny.
5. 5 Using a toothpick or wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression. Cook until the other side of each pancake is browned, about 1 more minute.
6. 6 Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.

By Jim White

Ingredients

• ✓ half-and-half
• potato
• beef bouillon
• red wine
• water
• clove
• cinnamon
• red pepper flakes
• salt
• black pepper
• paprika
• carrot
• celery
• green bell pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
3. 3 Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
4. 4 Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
5. 5 Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.

By amanda1432

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
• bacon
• onion
• potato
• cream-style corn
• sweet corn
• water
• salt
• black pepper
• parsley

Instructions

1. 1 Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
2. 2 Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
3. 3 Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
4. 4 Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.

By QHuntress

Ingredients

• ✓ half-and-half
• cooking spray
• cinnamon bread
• milk
• egg
• vanilla extract
• cinnamon
• chocolate-hazelnut spread
• cocoa powder
• corn syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

Ingredients

• ✓ half-and-half
• russet potato
• butter
• onion
• salt
• black pepper
• butter
• heavy cream
• paprika
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil and cook for 10 minutes; drain. Set potatoes aside to cool.
2. 2 Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Grease a 9x13-inch baking dish with 1 tablespoon butter.
5. 5 Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
6. 6 Drizzle melted butter, whipping cream, and half-and-half over potato mixture; season with paprika.
7. 7 Bake in the preheated oven until the top is bubbling, about 30 minutes.
8. 8 Garnish with chopped fresh parsley to serve.

By LillyfromPhilly

Ingredients

• ✓ half-and-half
• water
• potato
• green onion
• green bean
• carrot
• butter
• salt
• black pepper
• green pea
• all-purpose flour

Instructions

1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Ingredients

• ✓ half-and-half
• all-purpose flour
• sugar
• baking powder
• salt
• butter
• lemon juice
• lemon zest
• egg
• huckleberry
• powdered sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.
3. 3 Divide dough in half; shape each into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
5. 5 Whisk confectioners' sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.

By CJ.W.

Ingredients

• ✓ half-and-half
• all-purpose flour
• cardamom
• ginger
• cinnamon
• nutmeg
• sugar
• salt
• orange zest
• butter
• egg

Instructions

1. 1 Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
2. 2 Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
3. 3 Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
4. 4 Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.

By Caiti Ann

Ingredients

• ✓ half-and-half
• onion
• celery
• red bell pepper
• butter
• garlic
• tarragon
• caraway seed
• all-purpose flour
• beef stock
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ half-and-half
• butter
• olive oil
• onion
• garlic
• all-purpose flour
• dill seed
• tarragon leaf
• black pepper
• chicken broth
• cabbage
• corned beef
• cream cheese
• cornstarch
• water

Instructions

1. 1 Melt butter with olive oil in a large stockpot over medium heat. Cook and stir onion and garlic in hot butter-oil until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
2. 2 Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Stir in half-and-half and continue to cook just until soup is warm but not boiling, about 5 minutes.
3. 3 Meanwhile, melt cream cheese in a small saucepan over low heat until creamy, 2 to 3 minutes. Whisk together cornstarch and water in a small bowl until smooth; stir into melted cream cheese until well combined.
4. 4 Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

By HomerSoda

Ingredients

• ✓ half-and-half
• vegetable oil
• ground beef
• onion
• garlic
• salt
• black pepper
• tomato paste
• worcestershire sauce
• thyme
• beef broth
• pea
• carrot
• potato
• butter
• garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot. Cook and stir ground beef, onion, garlic, salt, and pepper in hot oil until beef is browned and crumbly and onion is soft and translucent, about 5 minutes. Stir in tomato paste, Worcestershire sauce, and thyme. Pour in broth. Stir in frozen peas and carrots until well blended. Turn off Sauté function.
2. 2 Place the collapsible metal trivet in the pot so it rests just above meat-vegetable mixture. Place potatoes on the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions. Set the timer for 15 minutes if potatoes are on the smaller side or 20 minutes if they are medium or large. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open the lid and transfer potatoes to a bowl. Turn off the Instant Pot and carefully remove the hot trivet.
4. 4 Add half-and-half, butter, and garlic salt to potatoes in the bowl; mash until well blended.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Pour meat-vegetable mixture from the Instant Pot into an 8-inch square baking dish. Spoon mashed potatoes on top and spread out evenly.
7. 7 Broil in the preheated oven until the top starts to turn golden and brown, about 3 minutes.

By fabeveryday

Ingredients

• ✓ half-and-half
• instant pudding mix

Instructions

1. 1 Place the bowl of an ice cream maker into the freezer until completely chilled, 1 hour or longer. For the last 30 minutes, place half-and-half into the freezer, shaking every 10 minutes.
2. 2 Pour chilled half-and-half into a bowl. Add pudding mix and whisk until well combined.
3. 3 Assemble the ice cream maker with the frozen bowl. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid. Allow ice cream to process until desired consistency is reached, about 30 minutes.
4. 4 Serve immediately. If serving later, freeze in individual containers as it may become difficult to scoop after freezing. (This recipe makes excellent frozen pudding popsicles.)

By Andi

Ingredients

• ✓ half-and-half
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

By slygusa

Ingredients

• ✓ half-and-half
• sweetened condensed milk
• cinnamon
• vanilla extract

Instructions

1. 1 Combine half-and-half and condensed milk in a small pot over medium-low heat; warm until steaming. Add cinnamon and vanilla extract. Heat for 5 more minutes, being careful not to boil.
2. 2 Remove from heat and let stand for 5 minutes. Pour in a glass container and store in the refrigerator for up to 10 days.

By Erinn Danna

Ingredients

• ✓ half-and-half
• white sugar
• vanilla bean
• egg yolk
• butter

Instructions

1. 1 In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
2. 2 In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
3. 3 When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

By MESHEL

Ingredients

• ✓ half-and-half
• white sugar
• pumpkin pie spice
• coffee
• whipped cream topping

Instructions

1. 1 Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend.
2. 2 Heat in microwave until hot, about 15 seconds. Top with whipped cream.

By Rockinmama

Ingredients

• ✓ half-and-half
• semisweet chocolate
• white sugar
• cabernet sauvignon
• chocolate

Instructions

1. 1 Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.
2. 2 Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.

By Kim's Cooking Now

Ingredients

• ✓ half-and-half
• milk
• sweetened condensed milk
• egg
• white sugar
• vanilla extract

Instructions

1. 1 Beat half-an-half, milk, sweetened condensed milk, and eggs together in a bowl on low mixer speed; slowly add sugar while continuously beating, followed by vanilla extract.
2. 2 Pour milk mixture into ice cream maker's container and freeze according to manufacturer's directions.

By davidcy1121

Ingredients

• ✓ half-and-half
• sugar
• vanilla bean
• graham cracker

Instructions

1. 1 Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's directions until semi-frozen; sprinkle in graham crackers. Continue freezing until reaches desired consistency. Transfer to an airtight container and freeze until firm.

By MPS6294

Ingredients

• ✓ half-and-half
• light cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, condensed milk, and vanilla in a large bowl; mix well. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.

By Eagle brand

Ingredients

• ✓ half-and-half
• sugar
• lemon juice
• lemon

Instructions

1. 1 Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
2. 2 Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

By Erin Duvall Culver

Ingredients

• ✓ half-and-half
• white sugar
• vanilla extract
• strawberry
• ice
• kosher salt

Instructions

1. 1 Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
2. 2 Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
3. 3 Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

By Melissa