57 cream half half recipes

Honey nut flavored cream cheese spread on grilled peach halves makes a very quick and easy summer dessert. A little drizzle of extra honey tops it all off. A nice change to your typical peaches and vanilla ice cream or whipped cream.

Spiced pumpkin custard fills mini tart shells, then gets topped with a broiled pecan-sugar crust. These two-bite holiday tarts balance creamy filling with crunchy caramelized nut topping.

Chocolate cupcakes stuffed with maraschino cherry and pecan cream cheese filling, topped with lush frosting, a whole cherry, and a pecan half. Holiday dessert with retro charm.

Creamy honey-apricot salad dressing blended with sour cream and a squeeze of lemon. A sweet, tangy fruit dressing ready in minutes for green salads, fruit salads, or grain bowls.

Chicken Madras with a creamy mango curry sauce made from pureed fresh mango, coconut milk, and heavy cream. Pan-seared chicken breasts finished in a sweet, spiced tropical sauce.

Romaine and tangelo salad with sweet citrus segments, toasted pecans, and a honey poppy seed dressing. Simple, bright four-ingredient winter side salad.

Chicken breast strips cooked with pasta and mixed vegetables in one skillet, finished with a swirl of sour cream. A 40-minute weeknight primavera with just 5 ingredients.

If you love the taste of irish cream you will savor these tasty treats that are perfect for a night around the fireplace.

Yummy chicken curry: tender curried chicken in a quick, creamy sour cream sauce with sweet golden raisins, ready in about 20 minutes. A fast, mild weeknight curry that skips the coconut milk and the long simmer.

Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

Caramel pecan bars with a buttery shortbread crust topped with pecan halves in a honey-brown sugar caramel finished with cream. Makes 50 bars from one jelly roll pan.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Creamy potato soup topped with strips of smoked trout and fresh watercress. Pureed with whipped cream and calf broth for a velvety, smoky bowl that pairs beautifully with crusty bread and cold beer.

Shahi chicken curry with cashew nut paste, cream, garam masala, and golden raisins in a rich tomato-spice sauce. A royal Mughlai-style Indian chicken dish.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.