Cream Cheese Penguins via @allrecipes

So cute....I'm in love.  :)  In honor of the snow we are yet again getting tonight and the fact that I feel like one I present you....

Cream Cheese Penguins

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Cream Cheese Penguins

By: Valerie Lynne 

"Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can."

Prep Time:
30 Min

Ready In:
35 Min

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. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2. 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.

Nutritional Information

Amount Per Serving  Calories: 57 | Total Fat: 5.5g | Cholesterol: 14mg

Brr...now I am going to go find a blanket!

Yum!!! Who's Going To Volunteer To Make This For Me? Creamy Potato Lasagna

Creamy Potato Lasagna

 Creamy Potato Lasagna

By: Homemaker 

"For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad. "

Rate/Review | Read Reviews (48)
2,808 people have saved this | 0 custom versions

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What to Drink?
	Chardonnay

Prep Time:
25 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 35 Min

Servings  (Help)

US Metric Calculate  
Original Recipe Yield 8 servings

Ingredients

• 1 (12 ounce) jar Alfredo sauce
• 1 cup milk
• 3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
• 5 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups diced ham
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 2 cups shredded Swiss cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
3. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
4. Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 373 | Total Fat: 15.8g | Cholesterol: 56mg Powered by ESHA Nutrient Databas

Giant Ding Dong Cake Recipe

I saw this recipe on Allrecipes.com and had to share it. If any of you try it let me know...this insulin-impaired mama needs to live vicariously through you!

Giant Ding Dong Cake

Giant Ding Dong Cake Recipe

By: TheThreeDogKitchen 

"If you are a true lover of the small snack cakes, you will LOVE this version!!"

 

Prep Time:
25 Min

Cook Time:
50 Min

Ready In:
2 Hrs 15 Min

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup shortening
• 1/2 cup butter
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup chocolate chips
• 1/4 cup shortening
• 3 tablespoons light corn syrup
• 2 1/4 tablespoons water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
2. In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
3. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
4. Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
5. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
6. Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

Nutritional Information

Amount Per Serving  Calories: 671 | Total Fat: 42.7g | Cholesterol: 93mg Powered by ESHA Nutrient Database