Type what you have

Ingredients

• ✓ half-and-half
• pastry shell
• egg
• salt
• black pepper
• monterey jack cheese
• corn
• bacon
• green chile pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

Ingredients

• ✓ half-and-half
• garlic
• onion
• margarine
• all-purpose flour
• chicken broth
• cream of chicken soup
• salsa
• creamed corn
• chicken breast
• cumin
• fajita seasoning
• cilantro
• tortilla chip
• monterey jack cheese

Instructions

1. 1 In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. 2 Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

By Julie

Ingredients

• ✓ half-and-half
• honey
• lime juice
• chili powder
• garlic
• chicken
• green enchilada sauce
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
3. 3 Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
4. 4 Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ half-and-half
• ham
• green onion
• green bell pepper
• cheddar cheese
• flour tortilla
• egg
• milk
• flour
• garlic powder
• hot pepper sauce

Instructions

1. 1 Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13-inch baking dish.
2. 2 In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate 8 hours to overnight.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

By dblunck

Ingredients

• ✓ half-and-half
• butter
• onion
• crabmeat
• shrimp
• colby cheese
• flour tortilla
• sour cream
• butter
• parsley
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
3. 3 Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.
4. 4 Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
5. 5 Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.

By Cathy

Ingredients

• ✓ half-and-half
• ground beef
• red onion
• garlic
• taco seasoning
• tomato
• green chile
• processed cheese food
• cream cheese
• gouda cheese
• jalapeno pepper
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ground beef, red onion, and garlic in a skillet and cook over medium-high heat until beef is browned and crumbly, about 5 minutes.
3. 3 Drain any excess liquid from the skillet. Season with taco seasoning and mix well.
4. 4 Add cooked ground beef, diced tomatoes, Velveeta cheese, cream cheese, Gouda, jalapeno, and cilantro to an oven-safe dish.
5. 5 Drizzle some of the half-and-half on top (don't use all of it, save some to adjust for thickness later).
6. 6 Bake uncovered in the preheated oven for 20 minutes. Remove from oven to stir and adjust thickness with half-and-half as needed. Return to the oven and continue to cook until cheese is bubbly, about 15 more minutes.

By CookingWithShelia

Ingredients

• ✓ half-and-half
• butter
• chicken breast
• poblano pepper
• jalapeno pepper
• garlic
• lime
• all-purpose flour
• cilantro
• mushroom
• sour cream
• corn tortilla
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet.
3. 3 Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
5. 5 Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas.
6. 6 Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
7. 7 Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

By TYGERCOOKS

Ingredients

• ✓ half-and-half
• cream cheese
• olive oil
• green bell pepper
• jalapeno pepper
• garlic
• rotisserie chicken
• shallot
• cayenne pepper
• salt
• black pepper
• chicken stock
• salsa verde
• cumin
• oregano

Instructions

1. 1 Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Stir in half-and-half until combined; set aside.
2. 2 Heat oil in a large skillet over medium heat. Add bell peppers, jalapeños, and garlic; sauté until soft, 5 to 7 minutes. Stir in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
3. 3 Reduce heat; simmer for 1 to 2 hours.

By lynn9980

Ingredients

• ✓ half-and-half
• olive oil
• onion
• garlic
• chicken broth
• cheddar cheese soup
• picante sauce
• chili powder
• oregano
• cumin
• cilantro
• white pepper
• bay leaf
• chicken
• corn
• tortilla strip

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
2. 2 Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
3. 3 Ladle into bowls and top with tortilla strips.

By Kleebeck

Ingredients

• ✓ half-and-half
• gnocchi
• red chile pepper
• carrot
• tomato
• corn
• chicken
• chicken broth
• all-purpose flour
• thyme
• paprika
• cumin
• oregano
• red pepper flakes
• salt
• black pepper
• chili powder
• garlic
• cilantro
• yellow onion
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion, Anaheim pepper, garlic, chili powder, black pepper, salt, red pepper flakes, oregano, cumin, paprika, and thyme. Cook, stirring occasionally, for 10 minutes.
2. 2 Stir flour into the skillet until thoroughly combined; cook and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in chicken broth and half-and-half, and bring to a simmer. Add chicken, corn, tomato, carrots, and dried chile peppers. Cook, stirring often, until heated through, about 5 minutes.
3. 3 Add gnocchi and cook until it floats to the top, about 2 minutes.

By SunnyDaysNora

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

Ingredients

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

Instructions

1. 1 In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.nn

By kate

Ingredients

• ✓ half-and-half
• pumpkin puree
• brown sugar substitute
• pumpkin syrup
• pumpkin spice

Instructions

1. 1 Combine half-and-half, pumpkin, brown sugar substitute, syrup, and pumpkin spice in a saucepan. Stir to combine and heat over medium heat, stirring constantly, until thoroughly warmed, 6 to 7 minutes. Do not boil.

By Yoly

Ingredients

• ✓ half-and-half
• dry milk
• milk
• sugar
• peanut butter
• vanilla extract

Instructions

1. 1 Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
2. 2 Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.

By jbeech

Ingredients

• ✓ half-and-half
• mango puree
• milk
• maple syrup

Instructions

1. 1 Pour mango puree, milk, half-and-half, and maple syrup into a cup and stir well.

By M2lovesJesus

Ingredients

• ✓ half-and-half
• mango
• white sugar
• lemon

Instructions

1. 1 Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

By Suzisulzer

Ingredients

• ✓ half-and-half
• chocolate syrup
• peppermint schnapps
• chocolate liqueur

Instructions

1. 1 Drizzle chocolate syrup around the inside edge of a martini glass; place glass in the freezer.
2. 2 Fill a cocktail shaker with ice; pour peppermint schnapps, chocolate liqueur, and cream into shaker. Cover, shake, and strain martini into the prepared martini glass.

By alaska

Ingredients

• ✓ half-and-half
• oat
• water
• salt
• brown sugar

Instructions

1. 1 Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

By Karen Culp Wenzelmaier

Ingredients

• ✓ half-and-half
• egg yolk
• white sugar
• vanilla extract
• pumpkin pie spice
• pumpkin
• heavy cream

Instructions

1. 1 Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
2. 2 Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
3. 3 Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
4. 4 Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

By sanzoe

Ingredients

• ✓ half-and-half
• whipping cream
• bittersweet chocolate
• white sugar
• vanilla extract
• cinnamon
• red wine

Instructions

1. 1 Combine 1/2 of the half-and-half and 1/2 of the cream into a saucepan over low heat. Add chopped chocolate to the warmed cream mixture, whisking constantly (to prevent scalding) until chocolate is melted, 2 to 3 minutes. Pour in remaining half-and-half, remaining cream, sugar, vanilla extract, and cinnamon.
2. 2 Add red wine and allow to bubble for about 3 minutes. Remove from the heat and pour into a coffee mug to serve.

By thedailygourmet