Poppy The Penguin Recipes

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POPPY THE PENGUIN



Poppy the Penguin image

This cute little popcorn penguin can adorn your table or make a great gift!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 1

Number Of Ingredients 9

12 cups popped popcorn
1/4 cup butter or margarine
1 bag (10 1/2 ounces) miniature marshmallow (6 cups)
1/4 teaspoon peppermint extract
2 candy canes
6 ounces vanilla-flavored candy coating (almond bark), melted
4 ounces chocolate-flavored candy coating (almond bark), melted
Betty Crocker™ Fruit Roll-Ups® strawberry chewy fruit snack rolls
Assorted candies, if desired

Steps:

  • Discard unpopped kernels from popped popcorn.
  • Heat butter and marshmallows in Dutch oven over low heat, stirring constantly, until mixture is smooth; remove from heat. Stir in peppermint extract. Carefully fold in popcorn until evenly coated. Cool slightly.
  • To make penguin, shape popcorn mixture, using well-buttered hands, into a log about 9 inches long and 4 inches in diameter. Shape so one end is narrower, the middle is wider and the other end shaped to a point. Curve the pointed end to make a tail. Shape popcorn to make feet and beak. Place candy canes on lightly buttered serving plate; set penguin upright on candy canes, turning the curved ends of the candy canes upright to resemble skis. Press popcorn mixture firmly onto candy canes.
  • Brush vanilla coating over penguin, coating completely. Refrigerate just until coating is set. Brush on chocolate coating for penguin's coat. Make stocking cap and scarf from fruit rolls; decorate with vanilla coating if desired. Complete penguin by decorating as desired with candies. Microwave Directions: Place marshmallows in 4-quart microwavable bowl or casserole. Cut butter into 4 pieces; place on marshmallows. Microwave uncovered on High 1 minute; stir. Microwave uncovered 30 seconds to 1 minute 30 seconds longer or just until mixture can be stirred smooth. Stir in peppermint extract. Continue as directed.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 60 mg

CHILLY PENGUIN



Chilly Penguin image

If you prefer a sportier penguin, set this guy on two slices of red bell pepper to make him look like he's skiing, but if you want your penguin to chill, set him on feet made from sliced carrots.

Provided by Michelle Buffardi

Categories     appetizer

Time 2h30m

Yield 15 to 20 servings

Number Of Ingredients 8

16 ounces cream cheese, softened
4 ounces blue cheese
2 teaspoons chopped shallots
1/4 teaspoon coarse salt
Dash hot sauce, such as Frank's RedHot
1/2 cup poppy seeds, for coating
2 dark raisins, 1 almond, 1 carrot, 1 red bell pepper (optional), and 1 scallion, for decorating
Crackers, for serving

Steps:

  • Using a stand mixer or a bowl and a spatula, mix together the cream cheese, blue cheese, shallots, salt, and hot sauce. Form the mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.
  • Before serving, remove a 2-inch piece of the cheese mixture, roll into a ball, and set aside; this will be the penguin's head. Re-form the remaining cheese mixture into an egg shape. Cut out a triangle shape roughly the length of your cheese ball from a sheet of wax paper. Press the wax paper into the cheese ball, with the widest part of the paper on the widest part of the cheese ball. Roll the cheese ball in the poppy seeds and set the ball on a plate. Slowly remove the wax paper; the ball should be covered in poppy seeds except for the penguin's breast. Set the head on top of the penguin's body and add the raisins for the eyes and the almond for the beak. Slice off 2 equal-sized rounds of the carrot and arrange them on either side of the head as earmuffs. Connect the earmuffs with the green part of the scallion. Using a vegetable peeler, peel 1 long strip off the carrot; wind this around the penguin's neck as a scarf. Slice the remaining carrot into toes and arrange at the bottom of the penguin's body to make its feet, or use two red bell pepper slices.
  • Serve with crackers.

POPPY THE PENGUIN



Poppy the Penguin image

This cute little penguin can adorn your table or make a great gift! If you'd like, divide the popcorn mixture in half and make two small penguins.

Provided by Allrecipes Member

Time 45m

Yield 12

Number Of Ingredients 8

12 cups popped popcorn
¼ cup margarine
1 (10.5 ounce) package miniature marshmallows
¼ teaspoon peppermint extract
2 each candy canes
6 ounces vanilla-flavored candy coating, melted
4 ounces chocolate-flavored candy coating, melted
2 each Fruit Roll-Ups® strawberry fruit rolls

Steps:

  • Discard unpopped kernels from popped popcorn.
  • Heat margarine and marshmallows in Dutch oven over low heat, stirring constantly, until mixture is smooth; remove from heat. Stir in peppermint extract. Carefully fold in popcorn until evenly coated. Cool slightly.
  • To make penguin, shape popcorn mixture, using well-buttered hands, into a log about 9 inches long and 4 inches in diameter. Shape so one end is narrower, the middle is wider and the other end shaped to a point. Curve the pointed end to make a tail. Shape popcorn to make feet and beak. Place candy canes on lightly buttered serving plate; set penguin upright on candy canes, turning the curved ends of the candy canes upright to resemble skis. Press popcorn mixture firmly onto candy canes.
  • Brush vanilla coating over penguin, coating completely. Refrigerate just until coating is set. Brush on chocolate coating for penguin's coat. Make stocking cap and scarf from fruit rolls; decorate with vanilla coating if desired. Complete penguin by decorating as desired with candies
  • Microwave Directions: Place marshmallows in 4-quart microwavable bowl or casserole. Cut margarine into 4 pieces; place on marshmallows. Microwave uncovered on High 1 minute; stir. Microwave uncovered 30 seconds to 1 minute 30 seconds longer or just until mixture can be stirred smooth. Stir in peppermint extract. Continue as directed.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 44.6 g, Cholesterol 2.9 mg, Fat 16.8 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 214.1 mg, Sugar 26.5 g

PERKY PENGUINS



Perky Penguins image

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

1/2 cup milk chocolate chips
1-1/2 teaspoons shortening
12 large marshmallows
2 packages (2-1/4 ounces each) Tootsie Rolls
12 miniature chocolate chips
18 pieces candy corn
6 Oreo cookies

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 :

POPPY THE PENGUIN



Poppy the Penguin image

This cute little penguin can adorn your table or make a great gift! If you'd like, divide the popcorn mixture in half and make two small penguins.

Provided by Allrecipes Member

Time 45m

Yield 12

Number Of Ingredients 8

12 cups popped popcorn
¼ cup margarine
1 (10.5 ounce) package miniature marshmallows
¼ teaspoon peppermint extract
2 each candy canes
6 ounces vanilla-flavored candy coating, melted
4 ounces chocolate-flavored candy coating, melted
2 each Fruit Roll-Ups® strawberry fruit rolls

Steps:

  • Discard unpopped kernels from popped popcorn.
  • Heat margarine and marshmallows in Dutch oven over low heat, stirring constantly, until mixture is smooth; remove from heat. Stir in peppermint extract. Carefully fold in popcorn until evenly coated. Cool slightly.
  • To make penguin, shape popcorn mixture, using well-buttered hands, into a log about 9 inches long and 4 inches in diameter. Shape so one end is narrower, the middle is wider and the other end shaped to a point. Curve the pointed end to make a tail. Shape popcorn to make feet and beak. Place candy canes on lightly buttered serving plate; set penguin upright on candy canes, turning the curved ends of the candy canes upright to resemble skis. Press popcorn mixture firmly onto candy canes.
  • Brush vanilla coating over penguin, coating completely. Refrigerate just until coating is set. Brush on chocolate coating for penguin's coat. Make stocking cap and scarf from fruit rolls; decorate with vanilla coating if desired. Complete penguin by decorating as desired with candies
  • Microwave Directions: Place marshmallows in 4-quart microwavable bowl or casserole. Cut margarine into 4 pieces; place on marshmallows. Microwave uncovered on High 1 minute; stir. Microwave uncovered 30 seconds to 1 minute 30 seconds longer or just until mixture can be stirred smooth. Stir in peppermint extract. Continue as directed.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 44.6 g, Cholesterol 2.9 mg, Fat 16.8 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 214.1 mg, Sugar 26.5 g

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