Type what you have

Ingredients

• ✓ half-and-half
• hash brown potato
• processed cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place frozen potatoes in a 13 x 9 inch baking dish.
3. 3 In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
4. 4 Bake for 1 hour. Remove foil, and bake 15 minutes more.

By irenedee

Ingredients

• ✓ half-and-half
• russet potato
• salt
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Heat half-and-half in the microwave until just warm.
3. 3 Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy.
4. 4 Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.
5. 5 Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ half-and-half
• butter
• all-purpose flour
• cheddar cheese
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

By Pam Witzig

Ingredients

• ✓ half-and-half
• yukon gold potato
• salt
• cream cheese
• butter
• black pepper

Instructions

1. 1 Place potatoes and 1 teaspoon salt into a medium Dutch oven and cover with cold water over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer until tender, 16 to 20 minutes. Drain.
2. 2 Return potatoes to the pot, still over the heat. Cook until water evaporates and potatoes look dry, about 3 minutes. Move potatoes to a mound on one side of the pot. Add cream cheese, butter, and half-and-half to the other side of the pot. Cook until butter melts and mixture starts to boil, 1 to 2 minutes.
3. 3 Remove from the heat. Beat with a hand-held electric mixer to desired degree of smoothness, 30 seconds to 1 minute; do not overbeat. Serve immediately.

By Jasmine Primas

Ingredients

• ✓ half-and-half
• potato
• salt
• butter
• sour cream
• kosher salt
• black pepper

Instructions

1. 1 Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
2. 2 Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
3. 3 Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

By Jennifer Hanson

Ingredients

• ✓ half-and-half
• mayonnaise
• garlic
• parmesan cheese
• cheddar cheese
• paprika
• bread

Instructions

1. 1 Preheat grill for medium heat.
2. 2 In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.
3. 3 Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

By Kimber

Ingredients

• ✓ half-and-half
• gruyere cheese
• comte cheese
• yukon gold potato
• garlic
• salt
• nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
2. 2 Fit a food processor with a shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
3. 3 Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
4. 4 Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
5. 5 Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

By NickiSizemore

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
• all-purpose flour
• corn kernel
• heavy cream
• salt
• white sugar
• romano cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large pot over medium heat, melt the butter and blend together with the flour.
3. 3 Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
4. 4 Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

By Gina

Ingredients

• ✓ half-and-half
• potato
• butter
• chipotle pepper
• adobo sauce
• ranch seasoning mix
• salt
• pepper

Instructions

1. 1 Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.

By Hidden Valley Ranch

Ingredients

• ✓ half-and-half
• carrot
• onion
• water
• salt
• long grain white rice
• white sugar
• butter

Instructions

1. 1 In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
2. 2 Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

By Gayle Frazier

Ingredients

• ✓ half-and-half
• cream of celery soup
• cream of potato soup
• clam chowder
• clam
• heavy cream

Instructions

1. 1 Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. 2 Cover, and cook on low for 6 to 8 hours.

By Deena

Ingredients

• ✓ half-and-half
• mini phyllo tart shell
• apricot preserves
• chocolate chip
• pecan
• brown sugar
• honey
• rum extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
3. 3 Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
4. 4 Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

By lutzflcat

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
• broad noodle
• sour cream
• worcestershire sauce
• green onion
• parsley
• salt
• garlic powder
• pepper
• parmesan cheese

Instructions

1. 1 Prepare noodles according to package directions; drain.
2. 2 In a large saucepan, combine sour cream, half-and-half and Worcestershire sauce. Stir over low heat until smooth and just warm. Add onions, parsley, salt, garlic powder and pepper. Stir in noodles. Serve topped with Parmesan cheese.

By NO YOLKSR

Ingredients

• ✓ half-and-half
• leek
• garlic
• butter
• russet potato
• vegetable broth
• italian seasoning
• rosemary
• black pepper

Instructions

1. 1 Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2. 2 Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
3. 3 Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

By jenPT

Ingredients

• ✓ half-and-half
• elbow macaroni
• butter
• flour
• cheddar cheese
• salt
• worcestershire sauce
• mustard powder
• black pepper
• turmeric

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly pour in half-and-half while whisking. Continue whisking sauce until slightly thickened, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard powder, pepper, and turmeric; stir to combine.
3. 3 Drain macaroni and add to cheese sauce. Stir until evenly coated.

By thedailygourmet

Ingredients

• ✓ half-and-half
• butter
• onion
• bacon
• garlic
• all-purpose flour
• salt
• black pepper
• milk
• spinach

Instructions

1. 1 Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
2. 2 Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
3. 3 Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
4. 4 Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.

By mommy_of_six

Ingredients

• ✓ half-and-half
• butter
• onion
• chicken broth
• white rice
• broccoli
• garlic salt
• italian seasoning
• black pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter and stir until melted. Add onion and sauté until golden brown, about 5 minutes. Stir in 1 1/4 cups chicken broth and rice; liquid should cover rice. Close and lock the lid. Select Rice setting according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in chopped broccoli and add remaining 1/4 cup chicken broth if rice looks dry. Close the lid and seal the vent. Select Steam and set the timer for 5 minutes.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add half-and-half, garlic salt, Italian seasoning, and pepper; stir in 3/4 cup Cheddar cheese until combined.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch square casserole dish.
5. 5 Transfer broccoli mixture to the prepared casserole dish and top with remaining 1/4 cup Cheddar cheese. Broil until cheese is golden brown, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ half-and-half
• butter
• garlic
• salt
• white pepper
• milk
• oyster
• parsley
• cayenne pepper
• sherry wine

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add garlic, salt, and pepper; cook and stir until fragrant, about 5 minutes. Stir in milk and half-and-half; transfer to the top of a double boiler. If you do not have a double boiler, set the pan of soup over a pan of simmering water.
2. 2 When soup is hot, add oysters and heat just until oysters are opaque. Season with fresh parsley, cayenne pepper, and sherry to taste.

By Kathi Harrison Smith

Ingredients

• ✓ half-and-half
• russet potato
• butter
• sour cream
• salt
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 195 degrees F (91 degrees C) according to manufacturer's instructions.
2. 2 Peel potatoes and cut into cubes, no bigger than 3/4 inch. Place potatoes in a single layer inside a large vacuum bag, along with cubed butter, 1/2 cup half-and-half, and sour cream. Ensure potatoes are spread out as much as possible. Seal the bag using a vacuum sealer, stopping the sealer early so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 90 minutes. Some air may remain in the bag, and you will need to weigh the bag down with a heavy object to ensure bag is fully submerged. After 45 minutes, remove bag and redistribute potatoes evenly in bag, if needed.
4. 4 When timer is up, cut bag open and dump contents into a large bowl. Season with salt and pepper and mash potatoes. Add in additional half-and-half, if needed.

By France Cevallos

Ingredients

• ✓ half-and-half
• linguini pasta
• mushroom
• onion
• butter
• thyme
• all-purpose flour
• chicken broth
• artichoke heart
• parmesan cheese

Instructions

1. 1 Cook linguini in a large pot of boiling salted water until tender.
2. 2 Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
3. 3 Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.

By Gayle Wagner

Ingredients

• ✓ half-and-half
• olive oil
• onion
• garlic
• plum tomato
• vegetable broth
• tomato sauce
• flat-leaf parsley
• salt
• sugar

Instructions

1. 1 Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
2. 2 Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
3. 3 Puree the soup using an immersion blender.
4. 4 Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

By faithloren

Ingredients

• ✓ half-and-half
• butter
• all-purpose flour
• milk
• corn
• green onion
• crab meat
• white pepper
• seasoning salt
• soy sauce
• parsley

Instructions

1. 1 In a heavy-bottomed pot, melt butter, add flour, and stir gently until blended; do not burn or let it darken. Add milk gradually, stirring all the while, then add half and half, stirring gently while blending. Add corn and green onions, and cook for a few minutes until tender.
2. 2 Add crabmeat, pepper, salt, and soy sauce and simmer until very hot and small bubbles form around the edge; do not let boil. Adjust seasonings to taste. Garnish with sprinkles of chopped fresh parsley when serving and serve hot.
3. 3 Variations: You may use 4 cobs of fresh corn instead of frozen or canned. Cut the kernels off the cob, scrape cob for juices, and then add to soup. Cook until corn is tender. Canned crabmeat or imitation crab may be used instead of fresh crabmeat. Use one 7 1/2-ounce can crabmeat (drained) and 8 ounces imitation crab (cut into small pieces). Combine the two and cook as noted above.

By William Uncle Bill Anatooskin

Ingredients

• ✓ half-and-half
• bread
• onion
• black pepper
• nutmeg
• skim milk
• burger-style crumble
• butter
• all-purpose flour
• vegetable broth

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2 balls.
3. 3 In a large skillet over medium heat, brown the 'meat' balls in butter. Remove with a slotted spoon and place in a 2 quart casserole dish.
4. 4 Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
5. 5 Bake in preheated oven for 30 minutes.

By COURTNEYSUNSHINE

Ingredients

• ✓ half-and-half
• bacon
• onion
• celery
• garlic
• thyme
• corn kernel
• chicken broth
• salt
• black pepper
• shrimp

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate. Drain and discard excess grease.
2. 2 Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.
3. 3 Pour 2 cups soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
4. 4 Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

By john zelahy

Ingredients

• ✓ half-and-half
• pheasant breast
• salt
• black pepper
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season breasts on all sides with salt and black pepper. Sprinkle flour onto a plate; press breasts into flour until completely coated, shaking off excess. Set aside.
3. 3 Melt butter in a Dutch oven or deep skillet over medium heat. Sear breasts on both sides until golden, about 5 minutes per side. Add half-and-half; bring to a simmer. Cover the Dutch oven.
4. 4 Bake in the preheated oven until breasts are tender and no longer pink, about 1 1/2 hours. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Kaye Lynn

Ingredients

• ✓ half-and-half
• ✓ half-and-half
• baby bella mushroom
• olive oil
• balsamic vinegar
• thyme
• water
• polenta
• swiss cheese
• salt
• black pepper
• parmesan cheese
• black truffle salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
4. 4 Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
5. 5 Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

By LauraF

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
• olive oil
• onion
• garlic
• sweet potato
• carrot
• chicken breast
• all-purpose flour
• white wine
• chicken stock
• light cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until just starting to turn golden. Mix in sweet potatoes and carrots; cook and stir for a few minutes, until lightly browned.
3. 3 Move vegetables to the side of the pan, leaving the center clear. Add chicken; cook and stir until seared on all sides. Sprinkle flour on top and stir to combine. Gradually stir in chicken stock, scraping any bits of food from the bottom of the pan while you do this. Stir in wine. Transfer to a casserole dish and cover with a lid.
4. 4 Bake for 1 hour in the preheated oven. Remove and let it cool just a little before stirring in cream (or else it may curdle).

By RACHEL