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
• butter
• brown sugar
• corn syrup
• vanilla extract

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

By Aminta bruzas

Ingredients

• ✓ half and half
• butter
• sugar
• egg yolk
• cornstarch
• coconut
• walnut

Instructions

1. 1 In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.

By Sierra

Ingredients

• ✓ half and half
• ice
• seltzer water
• vanilla syrup

Instructions

1. 1 Fill a 12-ounce tumbler about halfway with ice. Pour in seltzer water, followed by vanilla syrup. Add half-and-half and stir to blend.

By Amanda H

Ingredients

• ✓ half and half
• strawberry
• white sugar
• vanilla extract
• yogurt

Instructions

1. 1 Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
2. 2 Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

By JENHYBR

Ingredients

• ✓ half and half
• white chocolate chip
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white chocolate chips and half-and-half in a medium saucepan over medium heat.
3. 3 Stir continuously until chocolate has completely melted, 3 to 4 minutes.
4. 4 Stir in milk and vanilla extract until heated through, 3 to 4 minutes more.
5. 5 Pour into mugs and serve.

By Dawn

Ingredients

• ✓ half and half
• almond flour
• baking powder
• cheddar cheese
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine almond flour and baking powder in a large bowl. Mix in Cheddar cheese by hand. Create a small well in the middle of the bowl; add eggs and half-and-half to the center. Use a large fork, spoon, or your hands to blend in the flour mixture until a sticky batter forms.
3. 3 Drop 9 portions of batter onto the prepared baking sheet.
4. 4 Bake in the preheated oven until golden, about 20 minutes.

By Scuttles

Ingredients

• ✓ half and half
• heavy cream
• white sugar
• cake mix with candy bits
• vanilla extract
• sprinkle

Instructions

1. 1 Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

By nikkilee543

Ingredients

• ✓ half and half
• caramel
• butter
• brown sugar
• egg
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine caramels and half-and-half in a saucepan. Cook over low heat, stirring until caramels are melted, about 5 minutes.
3. 3 Beat butter and brown sugar together in a bowl using an electric mixer until fluffy. Beat in egg and salt. Beat in fluid caramel sauce. Add flour; beat until combined.
4. 4 Fill a cookie press with the dough and press onto baking sheets, 1 to 2 inches apart.
5. 5 Bake in the preheated oven until edges are golden, 8 to 10 minutes.

By Barb Rockenbach

Ingredients

• ✓ half and half
• butter
• chicken breast
• lemon juice
• lemon zest
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
3. 3 Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

By Jess Staldine

Ingredients

• ✓ half and half
• bacon
• garlic
• cream cheese
• blue cheese
• chive

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, 7 to 9 minutes. Transfer to a paper towel-lined plate to drain; leave grease in the pan. Crumble bacon when cool enough to handle.
2. 2 Cook garlic in bacon grease over medium heat until soft, about 1 minute. Remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Beat cream cheese and half-and-half in a medium bowl with an electric mixer until blended. Stir in bacon, garlic, blue cheese, and chives. Transfer mixture to a medium baking dish and cover.
5. 5 Bake in the preheated oven until lightly browned, about 30 minutes.

By Carol Palaika

Ingredients

• ✓ half and half
• coffee filter
• vanilla yogurt
• orange fruit drink mix
• sweetened condensed milk

Instructions

1. 1 Line a fine-mesh sieve with a coffee filter. Pour yogurt into the sieve set over a measuring cup; drain in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
2. 2 Whisk half-and-half and drink mix in a large bowl. Stir in strained yogurt and sweetened condensed milk until smooth.
3. 3 Pour mixture into and ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze about 2 hours.

By zeebee

Ingredients

• ✓ half and half
• milk
• cocoa powder
• egg substitute
• white sugar
• peanut butter
• vanilla extract
• salt

Instructions

1. 1 Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
2. 2 Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil.
3. 3 Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight.
4. 4 Pour base into an ice cream maker and freeze according to manufacturer's instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By talifuss