Type what you have

Ingredients

• ✓ half and half
• american cheese
• jalapeno pepper
• jalapeno pepper juice
• cumin
• cayenne pepper

Instructions

1. 1 Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
2. 2 Stir in jalapeños, jalapeño juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ half and half
• greek yogurt
• white sugar
• cocoa powder
• cinnamon
• cayenne pepper
• salt

Instructions

1. 1 Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
2. 2 Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

By dana

Ingredients

• ✓ half and half
• elbow macaroni
• red enchilada sauce
• green chili
• cheddar cheese
• pepperjack cheese
• chicken
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ half and half
• cooking spray
• chicken breast
• colby monterey jack cheese
• green chile pepper
• flour tortilla
• cream of chicken soup
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish with nonstick spray.
2. 2 Place chicken breasts in a large saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 15 minutes. Remove from the saucepan, drain, and shred with 2 forks.
3. 3 Place shredded chicken into a large bowl. Add 1 (8-ounce) package Colby-Monterey Jack cheese and canned green chilies. Mix well.
4. 4 Spoon about 3 tablespoons chicken mixture in a line down the center of each tortilla and fold tortilla in half, enclosing filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place each enchilada, seam-side down, into the prepared baking dish.
5. 5 Whisk together condensed soup, half-and-half, chicken broth, and about 1/3 of the remaining Colby-Monterey Jack cheese package in another large bowl until well combined. Pour over enchiladas, then sprinkle remaining Colby-Monterey Jack cheese over the top. Let stand for 10 to 15 minutes.
6. 6 Bake in the preheated oven until bubbly and cheese topping is melted and beginning to brown, about 25 minutes.

By swannkitten

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
• chocolate cake mix
• chocolate milk
• canola oil
• egg
• espresso powder
• sweetened condensed milk
• evaporated milk
• cocoa powder
• confectioners' sugar
• cocoa powder
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
4. 4 Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour chocolate milk mixture evenly over cake. Allow cake to cool completely as liquid soaks into it.
5. 5 Sift confectioners' sugar and cocoa powder together in a bowl.
6. 6 Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on cake to serve.

By MrsFisher0729

Ingredients

• ✓ half and half
• vegetable shortening
• yellow cake mix
• water
• egg
• vegetable oil
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10x15-inch baking dish with shortening.
2. 2 Beat together cake mix, cold water, eggs, oil, and 1 teaspoon vanilla in a large bowl with an electric mixer until very smooth, scraping down the sides of the bowl as needed. Pour batter into the prepared baking dish. Smooth the top, shake the dish, and tap lightly on the counter 2 or 3 times to eliminate air bubbles.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 22 minutes. Let cake cool in the dish for at least 30 minutes. Poke holes all over cake with a bamboo skewer or the handle of a wooden spoon.
4. 4 Whisk together condensed milk, evaporated milk, and half-and-half in a large bowl until well combined; slowly pour milk mixture all over the top of cake and allow to soak in. Wrap cake with plastic wrap and refrigerate for at least 3 hours to overnight.
5. 5 Beat together cream, sugar, and remaining 1/2 teaspoon vanilla in a medium bowl with an electric mixer until fluffy; spoon over cake slices to serve.

By John Mitzewich

Ingredients

• ✓ half and half
• egg
• white sugar
• all-purpose flour
• milk
• butter
• vanilla extract
• baking powder
• sweetened condensed milk
• evaporated milk
• cream cheese
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until fluffy; gradually beat in sugar until soft peaks form. Gradually beat in flour, then beat in milk, egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, thoroughly beating in each ingredient before adding the next. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in the pan for 10 minutes; gently remove from the pan to finish cooling.
4. 4 Whisk sweetened condensed milk, evaporated milk, and half-and-half together in a bowl; pour half into a pan deeper and longer than cake. Lay cooled cake in milk mixture; score deep lines in cake top using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in.
5. 5 Beat cream cheese and remaining 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and fluffy; gradually beat in heavy cream until frosting is thick and spreadable. Spread over cake.

By rmosher10

Ingredients

• ✓ half and half
• cinnamon
• whipped topping
• sweetened condensed milk
• evaporated milk
• ginger
• clove
• nutmeg
• salt
• cinnamon
• baking soda
• all-purpose flour
• vanilla extract
• sour cream
• pumpkin
• egg
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Make cake: Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Add pumpkin, sour cream, and vanilla while the mixer is running.
3. 3 Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a medium bowl. Add 1/2 of the flour mixture to pumpkin batter and mix until well combined. Add remaining flour mixture to batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove cake from the oven and let cool for 15 to 20 minutes.
5. 5 Meanwhile, make tres leches: Mix together evaporated milk, half-and-half, and sweetened condensed milk in a medium bowl until well combined. Set aside.
6. 6 Poke a generous amount of holes into cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture over cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
7. 7 Add topping: Frost the top of cooled cake with whipped topping and sprinkle with cinnamon.

By Peggy Jane

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
• 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

Ingredients

• ✓ half and half
• sugar
• cinnamon
• nutmeg
• allspice
• egg
• milk

Instructions

1. 1 Combine sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice in a bowl.
2. 2 Whip egg whites with an electric mixer on high speed until soft peaks form. Reduce speed to medium and beat, gradually adding 1/2 of sugar mixture, until stiff peaks form.
3. 3 Beat egg yolks in a separate bowl until thick and lemon colored. Mix remaining sugar mixture into the yolks. Fold yolk mixture into the egg whites. Add milk and half-and-half; combine gently. Garnish with remaining cinnamon.

By AdamJenkins

Ingredients

• ✓ half and half
• asparagus
• cornstarch
• italian seasoning
• mustard
• red pepper flakes
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange asparagus spears in a shallow baking dish.
3. 3 Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that liquid coats the bottom of the dish.
4. 4 Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ half and half
• heavy cream
• white sugar
• amaretto liqueur
• vanilla extract

Instructions

1. 1 Stir heavy cream, half-and-half, and sugar together in a large bowl until sugar dissolved. Stir in liqueur and vanilla.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer to an airtight container and freeze about 2 hours before serving.

By ly1310

Ingredients

• ✓ half and half
• potato
• water
• salt
• green onion
• dill
• buttermilk

Instructions

1. 1 Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.

By Robin C

Ingredients

• ✓ half and half
• butter
• mushroom
• garlic
• all-purpose flour
• soy sauce
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. 2 Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

By thedailygourmet

Ingredients

• ✓ half and half
• cream of coconut
• pineapple
• pineapple juice
• coconut flake
• coconut extract

Instructions

1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

Ingredients

• ✓ half and half
• egg yolk
• sugar
• heavy cream
• banana
• walnut

Instructions

1. 1 Heat 2 1/2 cups half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
2. 2 Beat egg yolks and sugar together in a large bowl until smooth. Slowly stir in warmed half-and-half, stirring constantly. Transfer egg yolk mixture to the same saucepan; heat over medium heat until bubbles begin to form around the edges. Transfer to the same bowl; stir in heavy cream.
3. 3 Combine bananas and remaining 3/4 cup half-and-half in a blender; blend until smooth. Transfer banana purée to the cream mixture; mix well. Cover and refrigerate until cold, 3 to 4 hours.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. (Refrigerate any remaining mixture until ready to freeze.) Stir in walnuts. Transfer to 1 quart containers and freeze before serving, 8 hours to overnight.

By franklint99

Ingredients

• ✓ half and half
• egg
• sugar
• cinnamon
• kosher salt
• white sandwich bread
• american cheese
• cheddar cheese
• bacon
• butter
• egg

Instructions

1. 1 Whisk half-and-half, 1 egg, sugar, cinnamon, and salt together in a bowl until batter is smooth.
2. 2 Place 2 bread slices on a work surface and top each with 1 slice American cheese, 1 slice Cheddar cheese, and crumbled bacon. Top each with a second piece of bread, making a sandwich. Cut a 2-inch hole in the center of each sandwich using a biscuit cutter or 2-inch wide glass.
3. 3 Melt butter in a large nonstick skillet over medium-low heat, tilting the skillet to cover entire surface with butter. Dip both sandwich rings and cut-out holes in the batter until evenly coated.
4. 4 Place the dipped sandwich rings and cut-out holes in the melted butter in the skillet. Immediately crack an egg into the hole of each ring. Cook until egg white is set, bread is golden brown, and cheese is softly melted, about 2 minutes per side.

By Julie Hubert