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 ORZO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.
IGLOO CAKE
Provided by Food Network Kitchen
Time 2h
Yield 12-16 servings
Number Of Ingredients 11
Steps:
- Make the Igloo:
- Butter and flour an 8-inch-round cake pan and a 1.5-quart ovenproof bowl. Make the cake batter; divide between the pan and the bowl. Bake at 350 degrees F until a toothpick comes out clean, about 35 minutes for the pan, 40 to 45 minutes for the bowl. Let cool, then unmold the cakes onto a rack.
- Microwave the white chocolate at 50% power in 15-second intervals, stirring, until melted, about 2 minutes. Pour onto a parchment paper-lined baking sheet and spread to 1/4 inch thick with an offset spatula. Sprinkle with the sanding sugar. Chill until set, about 10 minutes.
- Remove the chocolate from the refrigerator. Break most of it into rough 1/2-to-1-inch pieces to form the ice that covers the igloo.
- Use a paring knife to cut a few even 1/2-inch tiles from the remaining chocolate (these are for the tunnel entrance).
- Assemble the igloo: Mix 2 1/2 cups frosting with the blue food coloring. Spread some blue frosting on the flat cake, then cover with the bowl-shaped cake.
- Spread some frosting on the cake where you want the tunnel to go, then attach a doughnut half, cut-side down. Attach the other half with frosting to extend the tunnel.
- Cover the entire cake with a thin layer of blue frosting (this is called a "crumb coat," which is like a primer; it doesn't have to be perfect). Chill, uncovered, until the frosting sets, about 15 minutes.
- Spread the remaining blue frosting evenly over the cake and doughnuts. Arrange the white-chocolate pieces on the igloo in a mosaic pattern. Place the even white- chocolate tiles around the tunnel entrance.
- For the trees, mix 3/4 cup vanilla frosting with the green food coloring. Spread on the cones, flicking the frosting with the tip of an offset spatula to form branches. Arrange the trees around the igloo and dust with confectioners' sugar.
CHEESE-CAKE IGLOO
Make and share this Cheese-Cake Igloo recipe from Food.com.
Provided by Chef Byrone
Categories Frozen Desserts
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cream the butter, sugar, egg, cream cheese and essence. Beat well.
- Lay out the tennis biscuits on tin foil (3x4 biscuits).
- Cover with ½ of the mixture.
- Place a second layer of biscuits on top, cover with remaining mixture.
- Place the cherries down the middle and fold the tin foil towards the middle.
- Put in the freezer until firm. Cover with melted chocolate (1 ½ slabs and a little milk).
Nutrition Facts : Calories 454.7, Fat 26.3, SaturatedFat 18.3, Cholesterol 74.5, Sodium 292.5, Carbohydrate 52.4, Fiber 1, Sugar 50.9, Protein 4.6
CHEESY CHILES RELLENOS
I got this meatless main dish recipe in South Dakota. It also makes a good side dish. I live on a cattle ranch and cook three meals a day, so I'm always interested in finding different recipes.-Mary Morrow, Jordan Valley, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut chiles open lengthwise. Rinse; removing seeds. Place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a large bowl, combine the flour, cream and eggs until smooth., In a greased deep 1-1/2-qt. baking dish, layer half of the cheese, chiles and egg mixture. Repeat layers. Pour tomato sauce over the top; sprinkle with reserved cheese. , Bake, uncovered, at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 17g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
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
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