IGLOO SPREAD WITH CREAM CHEESE PENGUINS
Kids love helping make this fun appetizer. Plan a family day in the kitchen a day before your party to allow plenty of time to enjoy creating this Arctic treat.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 5h10m
Yield 18
Number Of Ingredients 17
Steps:
- Line 1-quart bowl with plastic wrap. In food processor, place Cheddar cheese, blue cheese, 1 package softened cream cheese, the bacon bits, onions and pepper sauce. Cover and process, using quick on-and-off motions, until thoroughly mixed. Press cheese mixture into bowl. Cover and refrigerate at least 4 hours but no longer than 48 hours.
- Invert cheese mixture onto upside-down glass plate or pie plate, forming igloo shape. Remove about 2 tablespoons cheese mixture from one side to make 2x2 1/2-inch arched doorway.
- Cut two 3/8-inch slices from end of block of firm cream cheese; reserve. Beat remaining cream cheese and the milk with electric mixer on medium speed until blended and smooth. Frost glass plate and igloo with cream cheese mixture; smooth with spatula. Draw lines across igloo, using toothpick, to look like ice blocks. Cut each reserved cream cheese slice into 4 rectangles. Use 6 to 8 rectangles to form door canopy. Cover loosely and refrigerate until ready to serve.
- To make penguins, cut a slit from top to bottom on each jumbo olive on one side only. Insert about 1 teaspoon cream cheese into olive to fill cavity. Cut carrot into 1/4-inch slices; cut small notch out of each carrot slice to form feet. Press cutout notch piece into center of small olive to form beak (if necessary, pierce olive with small paring knife or toothpick to make a hole). Using a frilled toothpick, stack head (small olive), body (jumbo olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up. (Penguins will stand better if olives are stacked with larger holes facing downward.)
- To serve, cut flag shape from carrot curl and secure on toothpick; insert into top of igloo. Garnish igloo with rosemary, bell pepper and cream cheese penguins. Serve with crackers.
Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 8 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 1/2 g
CHEESY IGLOO
Really fun for kids to make and a nice change from a gingerbread house. A conversation piece at a party. Goes well with Cream Cheese Penguins. Several recipes for these are on the site. Serve with crackers. Cooking time is the chilling time. From Betty Crocker's Easy Holiday Recipes, Menus, Ideas.
Provided by alvinakatz
Categories Cheese
Time 4h25m
Yield 4 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Place cheddar cheese, blue cheese, soft cream cheese, bacon, onions, bell pepper, and Tabasco in food processor. Pulse until thoroughly mixed.
- Line 1 qt bowl with plastic wrap. Press cheese mixture into bowl.
- Cover and refrigerate for at least 4 hours and less than 48 hours.
- Invert cheese mixture onto an upside down glass plate or pie plate so it forms an igloo shape.
- Remove about 2 Tbl of cheese mixture from one side to make an arched doorway 2x1.5 inches.
- Cut two 3/8-in slices from one end of the firm cream cheese block and set aside.
- Mix remaining cream cheese with milk.
- Frost igloo and glass plate with the cream cheese milk mixture, smoothing with a spatula.
- Draw lines across the igloo to resemble ice blocks.
- Cut each reserved cream cheese slice into 4 rectangles.
- Make a door canopy shaped like an arch by stacking in a curved shape 4-8 of the reserved cream cheese rectangles.
- Cover loosely and refrigerate until ready to serve.
- A flag can be made using a carrot curl and a toothpick.
- Garnish with rosemary and bell pepper if desired.
Nutrition Facts : Calories 289, Fat 26.4, SaturatedFat 15.7, Cholesterol 82.6, Sodium 447.4, Carbohydrate 2.7, Fiber 0.1, Sugar 1.7, Protein 10.9
PENGUINS AND CHEESE BALL IGLOO
I found these cute great conversation pieces in 1999. I was working in Sioux Narrows, Ontario Canada. We were having our Christmas Party and had to bring a dish. When I saw this recipe I thought what a great thing to make. It was way easier than I thought. I have been making a Styrofoam Igloo because I was always coming home with...
Provided by Sherry Watson
Categories Cheese Appetizers
Time 1h
Number Of Ingredients 6
Steps:
- 1. Peel the carrot and cut into eighth inch thick circles and cut out a V to resemble the penguins feet. Keep the piece to put in the small black olive as the penguin's beak. Now take the colossal olive and slit down one side so you can put a piece of cream cheese in to represent the penguin's white front. This becomes the body. Take the small V carrot piece, you are going to put it in the small black olive by making a slit in the olive and push in the piece. This becomes the head. Now to assemble; put the long cocktail toothpick through the head into the body and onto the feet. You have 1 Penguin. Make as many as you like. I always make 18 - 24 Penguins. People love to eat them.
- 2. Now for the cheese ball I make my favourite one. It has to be in the shape of an igloo. Put the cheese ball in a small bowl lined with plastic wrap. After set turn the ball onto a platter or board lined with aluminium foil. Take off the plastic wrap. Spread cream cheese over the cheese ball and make lines on it that resembles ice blocks. Make the entrance of the Igloo by making blocks from the cream cheese and attaching them to the cheese ball.
- 3. To assemble it on your platter, make it look how ever you like. I put a Canadian Flag on the top of the Igloo, holly near the door, Christmas trees around etc. So that's why I started using a styrofoam igloo because it looked to cute to eat I was always told.
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