Possibly the sauce for Penne alla vodka uses half and half. Most penne alla vodka recipes call for heavy (or sometimes light) cream. Here's one that uses half and half:
I was going to suggest potato soup but a pp beat me to it.
I was also going to suggest snow cream (using snow to make ice cream) but after checking your location, I'm going out on a limb to think you might not have access to much snow!
I've made quite a few creamy soups this winter that would be great with half and half. Anything you'd normally add milk to, go ahead and add the half and half. It'll be a lot richer and creamier.
I use FF half and half in ANY recipe that calls for milk (ie chowders, pasta sauce, cream sauce, baking, even coffee or tea). The only thing I won't use it for is cereal. I like using FF H&H to reduce the fat and calories in a dish!
Cocktails! White Russians, Mudslides and others all use cream or half n half. I had one a few weeks ago that was Van Gogh Caramel vodka, a little Kahlua, a little Creme de Cacao and half n half over ice. Yum!!
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