CREAM CHEESE PENGUINS
My kids have just as much fun making these as they do eating them. They are a fun item to take as an appetizer to a holiday party.
Provided by Kellie in SLO
Categories Kid Friendly
Time 20m
Yield 18 serving(s)
Number Of Ingredients 5
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.
CREAM CHEESE BANANA BREAD
Banana bread made with cream cheese.
Provided by Matthew Taylor
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray.
- Combine butter, brown sugar, 1 egg, sour cream, 1/4 cup white sugar, and vanilla extract in a large bowl; whisk until smooth. Mash in bananas using a fork. Whisk in 1 cup flour, baking soda, baking powder, and salt until just combined.
- Whisk cream cheese, 1 egg, 1/4 cup white sugar, and 3 tablespoons flour together in a separate bowl.
- Pour half of the banana mixture into the prepared loaf pan. Spread cream cheese mixture evenly on top. Pour remaining banana mixture over cream cheese mixture.
- Bake in the preheated oven until top is firm, about 50 minutes. Cool in the pan, about 5 minutes.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 47.9 g, Cholesterol 95.7 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 11.8 g, Sodium 323.7 mg, Sugar 29.7 g
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
CREAM CHEESE PENGUINS
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.
Provided by Valerie Cain Cuff
Categories Appetizers and Snacks Snacks Kids Cute and Fun
Time 35m
Yield 18
Number Of Ingredients 4
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.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 1.2 g, Cholesterol 13.7 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 104.2 mg, Sugar 0.2 g
CREAM CHEESE FILLED BANANA BREAD RECIPE BY TASTY
Here's what you need: large egg, light brown sugar, granulated sugar, butter, sour cream, vanilla extract, bananas, all-purpose flour, baking soda, baking powder, salt, large egg, cream cheese, granulated sugar, all-purpose flour
Provided by Tasty
Categories Desserts
Yield 10 slices
Number Of Ingredients 15
Steps:
- In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mash into the mixture.
- Add flour, baking powder, baking soda, salt, and mix. Set aside.
- In a large bowl, mix cream cheese, sugar, flour, and egg.
- Pour half of the bread batter into a 9x5 inch (22cm x 12cm) pan, pour the cream cheese filling, smooth into corners, top with remaining batter.
- Bake at 350°F / 180°C for about 50 mins. Baking times may vary, so keep an eye on the bread.
- Allow to cool for 15 mins.
- Enjoy!
Nutrition Facts : Calories 291 calories, Carbohydrate 35 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, Sugar 18 grams
CREAM CHEESE PENGUINS
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.
Provided by Valerie Cain Cuff
Categories Kids' Cute and Fun Snacks
Time 35m
Yield 18
Number Of Ingredients 4
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.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 1.2 g, Cholesterol 13.7 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 104.2 mg, Sugar 0.2 g
KOREAN-STYLE CREAM CHEESE GARLIC BREAD
I'm showing you my more savory, less sweet, take on this somewhat strange, but addictive viral sensation. If a cross between a cheese Danish and garlic bread doesn't sound great, you've probably never tried it!
Provided by Allrecipes
Categories Roll and Bun Recipes
Time 3h35m
Yield 6
Number Of Ingredients 20
Steps:
- Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
- Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
- Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
- Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
- Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
- Cover with a clean kitchen towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
- While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
- Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
- Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
- Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
- Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 57.1 g, Cholesterol 130.7 mg, Fat 35.1 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 21.5 g, Sodium 1197.4 mg
CREAM CHEESE PENGUINS
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.
Provided by Valerie Cain Cuff
Categories Kids' Cute and Fun Snacks
Time 35m
Yield 18
Number Of Ingredients 4
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.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 1.2 g, Cholesterol 13.7 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 104.2 mg, Sugar 0.2 g
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