Igloo Spread With Cream Cheese Penguins Recipes

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.

Steps:

• 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.
• 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.

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.

Steps:

• Cut a slit lengthwise from top to bottom in each jumbo olive.
• Fill the cavity of each jumbo olive with about 1 tsp of cream cheese.
• (this makes the white stripe of your penguins chest) Cut carrot into 1/4 inch slices, then out of each slice cut a small notch (this is your penquin's feet), save the piece you cut out this will become the beak.
• Cut a small slit in the center of each small olive and press the cut out piece of carrot into the hole with the pointed end out.
• Using a frill toothpick, stack head (small olive), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up.