Poppy The Penguin Recipes

CHILLY PENGUIN

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.

POPPYCOCK

Steps:

• In a large pan melt the butter.
• Add brown sugar, white Karo and salt and cook for 5 minutes stirring occasionally.
• Remove from stove and add butter flavoring extract and soda.
• Stir in almonds, peanuts or other nuts of choice.
• In a very large pan or bowl pour caramel syrup over popcorn.
• Stir quickly to coat.
• Pour out on cookie sheets.
• Bake at 250 degrees for 1 hour turning mixture halfway through baking with a spatula.
• Cool slightly, break apart and store when cooled completely in air tight bags or jars.

POPPY THE PENGUIN

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.