Recipes with light cream (half&half)

Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.

Loaded quiche with tender asparagus, sweet corn, savory ham, and melted cheddar in a flaky pie crust. Includes both oven and microwave methods for easy weeknight dinners.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Browned chicken thighs simmered in a creamy broccoli cheese sauce with carrots, bell pepper, and garlic. Wok-cooked for one-pot ease and ready in an hour.

New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.

Bite-sized chicken simmered in white wine with broccoli and mushrooms, smothered in a silky garlic cream sauce. A cozy 45-minute dinner for two, served over pasta or rice.

Diced leftover turkey in a creamy mushroom sauce with green peppers and pimiento, served over rice or in patty shells. The best way to use up Thanksgiving leftovers in 35 minutes.

A delicious and decadent dessert is made with light cream and fresh peaches and strawberries.

Made popular back in the 1960's by a bakery in Brooklyn. Chocoholics of all ages love this rich chocolate layer cake that uses a thick pudding instead of icing.

Swiss crabmeat quiche layered with sweet crab, minced onion and a four-egg half-and-half custard. Brunch-table classic with a kick of red pepper flakes.

Old-fashioned stovetop vanilla fudge studded with quartered candied cherries. Creamy, smooth, and festive, it makes about 2 1/2 dozen squares from an 8-inch pan.

Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.

A crustless quiche-style torta loaded with cheddar, Monterey Jack, green chiles, and picante sauce baked in a creamy egg custard. Feeds up to 10 with minimal effort.

Russian-style ground chicken patties stuffed with sautéed mushrooms, breaded and pan-fried golden, then napped with a tangy sour cream sauce. Old-world comfort worth the effort.

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long!

Easy basic quiche with eggs, half-and-half, Monterey Jack cheese, sauteed mushrooms, and spinach in a pie shell. A customizable template for any filling combination.