It’s the final days of summer. Going to a Labor Day picnic or barbeque this weekend? Why not usher in the start of colder weather with a fun, healthy conversation starter? It all begins by playing with your food!
Put them all together with a toothpick, and you have…
OLIVE, CREAM CHEESE AND CARROT PENGUIN! This guy seems lonely. He needs some friends.
I tried giving them little scarves made out of roasted red peppers, but it didn’t work out.
I made these for the first time about 8-10 years ago for at Christmas, and everyone loved them. A cousin who had a catering company at the time asked if she could add them to her menu, and I said ‘of course!’ I can’t remember where I got the idea back then, but I just found a good recipe (if you would call it that) online.
This penguin army went with me to a potluck a couple weekends ago, and, just like last time, everyone loved them. Nobody wants to eat them, actually – “they’re too darling,” one friend told me.
I arranged my penguins around a bowl of dip I also brought, and that too got a lot of compliments. It was a Michigan Cherry Chipotle dip that I bought when I was on Mackinac Island earlier this summer.
You’re supposed to mix it with 2 cups of sour cream, but I used Greek yogurt instead (less fat and calories).
I wouldn’t think to put cherries and chipotle together, but the spicy and sweet combo was great! The company, Wilde Thyme Foods (based in Holland, Michigan), has a ton of interesting dip mixes for sale online. I’d love to try their White Chocolate Raspberry and BLT dips!
Wishing everyone a great long weekend! I’m doing a little bit of traveling, and I’ll tell you all about it when I’m back. I’ve worked out every day this week so far, so I can enjoy myself, take a rest day, and stay on track.
Keep it up, David!