67 cream half half recipes

All the essential goodness of chicken pot pie without all the hassle. Perfect for a busy work night when you just don't have a second to spare. Quick and delicious, perfect for the family on the go.

Chicken breasts in a tasty tomato cream sauce with pasta.

Cornmeal-crusted chicken breasts topped with creamy avocado slices, melted cheese, and cool sour cream. This baked chicken avocado melt uses cumin and garlic salt for a Southwestern kick and takes just 45 minutes from start to table.

Pecan tarts with caramel sauce: flaky homemade pastry shells filled with a brown-butter pecan filling, baked golden, then drizzled with silky amber caramel. Individual holiday tartlets worth the effort.

This creamy and flavorful new potato salad is a great side dish with any summer BBQs.

An easy Mexican-style chicken, mushrooms and spinach between crispy tortillas.

This lower-fat chicken tetrazzini is as satisfying as full-fat version.

All-in-one chicken casserole bakes chicken breasts and potatoes together in a creamy sour cream and cream-of-chicken sauce, then crowns it with crispy fried onions. A complete one-dish weeknight dinner.

El Paso chicken rolls pounded breasts around a cream cheese and salsa filling, then bakes them seam-side down over rice in enchilada sauce. A Tex-Mex one-dish dinner with a creamy surprise inside.

Turkey sautéed with pears and pecans pan-cooks sliced turkey breast in a quick apple juice and cream sauce, finished with sliced pears and toasted nuts. Elegant 20-minute fall dinner.

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.

No-bake frozen Oreo ice cream cake layered with vanilla ice cream, whipped topping, pecans, and chocolate syrup. Make it ahead and slice straight from the freezer.

Slow cooker robusto chicken: chicken breasts braised in Italian dressing, then served over creamy parmesan-sour cream egg noodles. Five ingredients, dump-and-go weeknight dinner.

Old fashioned pineapple upside down cake baked in a cast iron skillet with a caramelized brown sugar and butter base, pineapple rings, and pecan halves. Served warm with whipped cream.

Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.

Rich cheesecake swirled with brown sugar caramelized bananas on a toasted pecan crust. Baked in a water bath for a creamy, crack-free finish with an optional splash of dark rum.