Joy is in the ears that hear

Reblogging for future potluck reference.

(via annakie)

Cream Cheese Penguins

Ingredients

• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Directions

1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.
2. Carefully insert about 1 teaspoon of cream cheese into each olive.
3. Slice the carrot into eighteen 1/4 inch thick rounds.
4. Cut a small notch out of each carrot slice to form feet. Save the cut out pieces and press into the center of each small olive to form the beaks. (If necessary cut a small slit into each olive before inserting the beak.)
5. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

I am making these for a party next Saturday. Hope they come out alright! It looks like a pretty simple recipe to follow, and they’re seriously the most adorable thing ever.

omomnom:

Ice Cream Snickers Pie

Recipe Ingredients

1 pt chocolate ice cream, softened
9-in. ready-to-fill Oreo cookie crust
3 Tbsp creamy peanut butter
1⁄2 cup caramel ice cream topping
1⁄2 cup salted peanuts
1⁄2 cup coarsely chopped Snickers Popables candy
2 pt Ben & Jerry’s “In a Crunch” ice cream

Recipe Preparation

Spread chocolate ice cream over bottom of cookie crust. Stir peanut butter into caramel topping. Drizzle 1/3 cup on ice cream; sprinkle with 1/4 cup each peanuts and chopped candy. (Freeze until ice cream is firm.)

Top with scoops of peanut butter ice cream. Stir 1 to 2 tsp water into remaining topping mixture; drizzle over top. Sprinkle with remaining peanuts and candy. Freeze at least 4 hours.

About 20 minutes before serving: Refrigerate pie to thaw slightly.

(via carleesah)