PERKY PENGUINS
My children and I needed something to perk up our spirits during the cold month of January, so we decided to celebrate Penguin Awareness Month with these cute critters.-Julie Lavender, Silverdale, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 penguins.
Number Of Ingredients 7
Steps:
- In a microwave, melt milk chocolate chips and shortening; stir until smooth. Cool slightly. Place a small amount of chocolate mixture on top of six marshmallows. Let stand for 1 hour or until set., Warm chocolate mixture. For the penguin bodies, carefully dip sides of the marshmallows in chocolate mixture so three-fourths of the marshmallows are covered, leaving about 3/4-in. vertical strip of white. Let stand on waxed paper until set, about 1 hour., For penguin heads, cut Tootsie Rolls into two-piece sections. Place on a microwave-safe plate; microwave at 10% power for 10-15 seconds or until slightly warmed. Carefully roll each into a ball., With a toothpick, position chocolate chips for eyes. For beaks, cut off yellow end of six candy corn pieces; flatten remaining candy slightly. Press gently into chocolate balls. Reheat chocolate mixture. Dab a small amount onto bottom of each ball; position on penguin bodies. Let stand until set, about 45 minutes., Separate cream-filled cookies; remove and discard cream filling. For wings, cut six cookies in half. Rewarm the chocolate mixture. Spread a small amount on each cookie half; attach to penguins with cut edge facing forward., For bases, attach penguins to remaining cookies using melted chocolate. For feet, remove white ends of remaining candy corn pieces and discard; flatten candy. Attach two candies to each cookie base. Let stand for 45 minutes or until set.
Nutrition Facts :
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
PENGUIN SLICE-AND-BAKE COOKIES
Not all the holiday fun happens at the North Pole. These South Pole denizens are the season's cutest critters. Have fun shaping and rolling colorful sugar cookie dough so that every slice produces a perfect penguin.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 cookies
Number Of Ingredients 13
Steps:
- Make the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined.
- Turn out all but 1/4 cup of the dough onto a floured surface. Add 3 drops orange food coloring to the dough left in the bowl and mix on low until evenly colored a vibrant orange. Flatten the orange dough into a disk, wrap in plastic and refrigerate until just firm, about 20 minutes.
- Wipe the mixing bowl and paddle clean and add 3/4 cup of the remaining uncolored dough back into the bowl. Add 4 drops black food coloring and mix on low until evenly colored a deep black. Form the black dough into a rectangle, wrap in plastic and refrigerate until just firm, about 20 minutes.
- Make the penguin's body: Roll the remaining uncolored dough into a cylinder 9- to 10-inches long and about 1 1/2-inches wide. Wrap in plastic and set aside at room temperature.
- Divide the orange dough into 3 equal pieces (these will be the feet and the nose). Roll into 3 ropes, 9- to 10-inches long and about 1/3-inch wide. Press one rope into a triangle shape by flattening the sides (a ruler is helpful for this). Wrap the orange pieces separately in plastic and freeze until hard, about 15 minutes.
- Slice through the uncolored cylinder lengthwise to make 2 long half-moons. Brush both halves on the cut side with the egg wash. Press the orange triangle rope down the center of the cut side of one of the halves. Cover with the other half and press together to seal and re-form into a cylinder.
- Make the black part of the penguin's body: On a floured surface, use a rolling pin to roll the black dough into a 1/4-inch thick 9-by-4-inch rectangle, with the long side facing you. Use the rolling pin to flatten each of the long sides out 1 inch more so that the edges are thinner and the rectangle mounds in the center. The rectangle should be 9 by 6 inches. Brush the black rectangle with the egg wash then wrap it around the uncolored cylinder, pushing with your hands to adhere the doughs. There will be a thicker layer of black dough on top of the cylinder (the penguin's head) and a thinner layer on the bottom.
- Adhere the feet: Brush the thinner, bottom part of the black dough with egg wash and press the 2 thin orange ropes along the length of the dough about 1/4 inch apart (these will be the feet). Wrap in plastic and use the heels of your hands to form the log into an egg shape; the head should be the narrow end. Freeze until solid, about 2 hours.
- Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment.
- Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the penguin face. Slice the cylinder into about 1/4-inch-thick cookies. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the pans halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Line another baking sheet with parchment. Melt the red candy melts in a small glass bowl in the microwave in 30-second intervals, stirring in between, until completely melted and smooth. Dip the top of each penguin's head in the red candy melts to make a hat; dip the heads slightly off-center for a jaunty look. Put the cookies on the prepared baking sheet. Stick a marshmallow on the center of each hat for a pompom and let the candy melts harden, about 15 minutes.
- Meanwhile, melt the white candy melts in a glass bowl in the microwave in 30-second intervals, stirring in between each, until completely melted and smooth. Transfer to a small resealable plastic bag and seal. Cut a very small hole in one of the corners of the bag and decorate the hat as desired. Use the white candy melts to attach 2 mini chips for the eyes. Let the candy melts harden completely before serving, about 15 minutes.
PERKY OLIVE PENGUINS
These tuxedo-clad tidbits are actually ripe olives stuffed with a subtly seasoned cream cheese filling. The adorable appetizers are dressed for success with pimiento and carrot accessories. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the bag; carefully pipe mixture into jumbo olives. Set aside. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. Wrap a pimiento around neck for a scarf.
Nutrition Facts : Calories 147 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 616mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
PENGUINS
Penquins made from hard boiled eggs, pitted black olives and carrots Guarding Develed Eggs, each Penguin seems to have it's own personality. My sister Evelyn (Ebby) taught me how to make them several years ago.
Provided by kitelady
Categories Lunch/Snacks
Time 40m
Yield 1-24 Penguins20, 1-24 serving(s)
Number Of Ingredients 5
Steps:
- Hard boil as many eggs as you would like Penguins.
- Clean a "fat" carrot (first removing the green) and cut about an inch off the carrot from the top.
- Cut a notch (upside-down V,) in front and in back of the carrot . Your carrot now looks like penguin feet.
- After your eggs have cooled, peel the shell off.
- Take a long toothpick and put it into the center of the "feet".
- Slip the cooled hard boiled egg onto the toothpick, wide side down.
- Slip a short toothpick, through the egg. About half way up the egg.
- Cut a "beak" from a leftover piece of carrot
- Make a small nick in the middle of a jumbo pitted black olive and push the carrot (beak) into the olive.
- Place the olive on top of the toothpick, sticking out of the body, he now has a head!
- Get another black pitted olive and cut it in half.
- Place each half onto the "arms" of the short toothpick, penguin flippers!
- They look great in the middle of a plate of Deviled Eggs.
- No two penguins look alike and everyone loves them.
- Get creative, give them a scarf or cut the beak so that it's open".
- (Safety Note) Watch the toothpicks around kids, they will want to eat the penguins.
- (Second Safety Note) Watch the adults too.
PERKY PENGUINS
Children will love creating these chocolate penguins - the fruit pastilles and icing decorations add a fun wintery finish
Provided by Valerie Barrett
Categories Treat
Time 40m
Number Of Ingredients 7
Steps:
- Cut the jumbo chocolate buttons in half and place together in pairs, rounded sides touching, to make feet. Snap the walnut off the top of the walnut whip and discard. Put a little royal icing on each pair of feet and stick a walnut whip on top.
- Divide the fondant icing in three. Take one piece and roll out into a sausage that is fat in the middle and thin at both ends. Flatten the ends to make flippers. Place the sausage on top of the walnut whip and shape the fat middle section into a head. Leave the flippers to hang free at the sides.
- To decorate, put the remaining royal icing into a piping or plastic bag and snip a tiny bit off the end. Pipe a circle on the front of each penguin. Pipe two dots for eyes. Pipe a circle on top of each head and stick on a fruit pastille. Pipe a blob on top for a bobble.
- Carefully cut three triangular pieces from the orange fruit pastille and stick on the face. Using the black writing icing pipe black dots in the centre of each eye. Leave to set.
Nutrition Facts : Calories 476 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 95 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
PERKY OLIVE PENGUINS
These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling.
Provided by IAteMyGluestick
Categories Lunch/Snacks
Time 10m
Yield 12 penguins
Number Of Ingredients 11
Steps:
- Cut a slit from the top to the bottom of 12 jumbo olives; set aside.
- In a mixing bowl, combine the next six ingredients; mix well.
- Fill a small heavy-duty plastic bag with cream cheese mixture.
- Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.
- Set aside.
- Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.
- On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.
- Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.
- Carefully insert a toothpick through the top of the head into the body and carrot base.
- Wrap a pimento around the neck for a scarf.
MARZIPAN PENGUINS
These penguins add a whimsical touch to our Igloo Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 2
Steps:
- For each penguin, form four balls of marzipan: two the size of golf balls, one half that size, and one one-quarter that size. Using blue, white, and black food coloring, tint one large ball blue. Tint the other large ball white. Using red and yellow food coloring, tint medium ball rust-orange. Tint small ball black.
- Break off a piece of blue marzipan, and roll into a 1/2-inch ball for the head; pinch to form a beak. Use black marzipan to make eyes; attach to head. Shape white marzipan ball into a body (about 1 by 1 1/4 inches). Use orange marzipan to make 1/2-inch-long feet. Roll out remaining blue marzipan to 1/4 inch thick. Cut out shape for wings.
- Gently press head onto body, and attach feet. Wrap wings around back; smooth seam at neck.
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