447 half half recipes

A silky no-cook chilled soup blending canned apricots and pears with yogurt, cinnamon, nutmeg, and cloves. Light, refreshing, and ready in minutes. The perfect summer starter.

Gourmet glazed nuts with peanuts and pecans, blanched then baked with sugar and butter until golden and crunchy. Sweet, salty, and perfect for holiday gift-giving.

Chicken mushroom piccata pounds chicken thin, pan-fries it quickly, then deglazes with lemon, white wine and sliced mushrooms. A 45-minute Italian-American dinner for two.

Pecan cashew popcorn balls coated in buttery caramel made from scratch with a candy thermometer. A crunchy Halloween treat with pecans, cashews, and 8 cups of popped corn.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Chicken breasts simmered in apple juice with fresh pears and tossed with herb stuffing mix, all in one skillet. A cozy 4-ingredient fall dinner in just 35 minutes.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Caramel popcorn crunch with pecans and almonds, coated in homemade caramel and optionally dipped in chocolate. Crispy, crunchy, and impossible to stop eating.

Bell peppers stuffed with seasoned chicken, mushrooms, and rice, then topped with melted cheese. This lighter take on classic stuffed peppers delivers all the comfort with less beef.

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.

Brown rice salad with mandarin oranges, golden raisins, and pecans tossed in orange juice and apple cider vinegar. A bright, citrusy grain salad served at room temperature that's vegan and gluten-free.

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.