Sooz’s Weenie Peeps®

Weenie Peeps standing proud

Yes, the Peeps ® look surprised in these photos.

An easy and tasty hors d’oeuvre that will wow your guests. These little fellas are also the perfect potluck contribution.

You probably already have the ingredients in your kitchen. Who doesn’t have Peeps and L’il Smokies in the fridge? They’re right next to the RC Cola and the PBR, right?!

If you’re pressed for time or if you’re having an impromptu gathering, Sooz’s Weenie Peeps are the perfect solution. It only takes minutes to put together these Peep treats. Sweet and savory, they please everyone. You’ll be the hostess with the mostess when you provide these cunning (and entertaining) cuties.


  • Peeps
  • Lil Smokies

Easy Preparation:

  1. Gather your Peeps
  2. Open the Lil Smokies package and take them out
  3. Cut the mid-section of the Peep (be gentle, they’re very sensitive)
  4. Shove in the weenie
  5. Place decoratively on a platter
  6. Optional dipping sauce may be: sweet and sour; ketchup; ranch; etc.





Posted in Hors d'oeuvres | 6 Comments

Get some Dim Sum Peeps®

Shrimp dumplings and non-so-big-themselves Peeps


Let’s face it, Dim Sum is one fun way to eat. The selection, the aromas, the clatter of the carts, the challenge of not chucking your food across the table when your chopsticks slip — yes, it makes for the perfect family outing. I dare anyone to leave the table without having left a mess of soy sauce and food particles. This brings into sharp relief the perfectness of Peeps® Dim Sum. The non-slimy exterior of Peeps give sufficient friction so your chopsticks can gain purchase, thus foiling the food-flinging aspect of the meal. You’ll impress your family, friends, and/or your date with your mad chopstickin’ skills when you bring along your Peeps for an Asian breakfast.

There is no recipe associated with this entry because making Dim Sum is a huge pain in the butt. Just pack your Peeps in your purse and fling them about the various tasty items that you choose from the cart. Be careful how you place them. Peeps melt and often complain when they get oils on their bottoms. We actually had to leave the restaurant because one of the Peeps was being such a big baby about getting hot oil on her tail. Some Peeps just don’t have any manners…don’t even get me started on the Peeps that were trying to ride the sticky rice around the table.


Playful Peeps pretending sticky rice packets are ponies.

Peeps love condiments

Peeps eyeing each other over the basket rim. Peeps are very self conscious and yet nosy.

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Peep Puttanesca

PeePootanesca — the joke never gets old


Ha! Ha! Made you say, “pee poo!”

(snicker, smerfle, snork)





  • 1 pound dried pasta
  • 5 cloves of garlic, smooshed and cut up or pressed
  • 2 tsps anchovy paste
  • 1/2 tsp red-pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 big (28-ounce) can whole tomatoes
  • 1/2 cup pitted Kalamata olives
  • 2 tbs capers
  • Peeps®


  • Cook pasta pot of boiling water
  • Purée tomatoes with juice in a blender or fancy-pants food processor — do not use the sledge hammer technique demonstrated in Cheetos® Flaming Hot Chicken Peeps
  • Saute garlic, anchovy paste, red-pepper flakes, salt, and black pepper in the olive oil in a heavy skillet over medium-high heat, stirring occasionally, until garlic is browned
  • Add tomato purée to garlic mixture and add in olives and capers
  • Simmer, stirring occasionally
  • Drain pasta
  • Apply sauce
  • Let the Peeps snuggle in

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Peeps® Puddin’ Pie

The lawyers always win in these sorts of cases.

The long wait is over! Sooz’s award winning recipe which gleaned her many an award at the Burning Peeps® Festival is now available. We were stuck in court for a bit over a minor detail regarding copyright infringement and that thing that happened with the beach ball and the hammer when we moved her couch (luckily we all survived), but the judge said, “Don’t waste my time. This is a court of law, not a kitchen. Get out of here!” So copy away. Make as many Peeps Puddin’ Pies as you want without fear of subpoena.

4 and 20 peeps’ heads adorn this nummtious pie. It’s an easy-peasy recipe that requires packets of pudding, a pre-made pie crust (graham cracker is the best selection to my mind), a refrigerator, and of course the title role of the recipe, peeps. So just follow the instructions on the pudding packet. Pour the mixture into the pre-made pie crust. Cut off the peeps’ heads (this is kind of a theme in peeps cooking don’t ya think?) and if you’re feeling rascally, cut off a bottom and stick in in there too. Refrigerate, and share with friends.

Can you believe that is the winning recipe? Says alot about the competition don’t it?

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Tacos del Peeps® con Sombreros

Tacos del Peeps con Sombreros

Ole! Peeps con Sombreros rock these tacos.

Andelle! Andelle! Ariba! Ariba! Tacos del Peeps®  con sombreros!

C’mon cabelleros! Every day can be Cinco de Mayo, even May 5th, with these pequinos Peeps con sombreros en sus tacos. Sus Peeps y sus amigos will enjoy the fiesta feel this dish inspires. These south-of-the-border babies could be in a Mariachi band they’re so authentic — if they had the pretty shirts, decorative pants, boots, spurs, guitars, trumpets, talent, and a horse.

Estan muy hermoso in sus tacos. Vaya con Peeps!

Hint: refried beans are an excellent Peeps adhesive.

Sombrero Ingredients:
First break the toothpicks in half and poke them into the top of the Peeps’ heads. With a pair of scissors, cut out circles of lettuce and spear them on the toothpick. Then cut off the pointy end of the strawberries and pop them on the top of the toothpick.
Taco ingredients:
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 3 garlic cloves, crushed
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 lb lean ground beef or chicken or whatever
  • 1/2 cup canned tomato sauce
  • 1 avocado, chopped
  • 1 tomato, chopped
  • 1/2 head of lettuce, chopped (great way to use up your sombrero cuttings)
  • 1 cup sour cream
  • 1-1/2 cups of sharp cheddar cheese, grated
  • refried beans for Peeps stickage
  • taco shells
  1. Cook the minced onion and garlic in an oiled medium frying pan at medium heat. Stir occasionally.
  2. Mix in the chili powder, cumin, coriander, oregano, cayenne pepper, and salt.
  3. Add the ground beef, chicken, or whatever and cook until mostly browned.
  4. Add the tomato sauce.
  5. Salt and pepper to taste.
  6. Simmer on medium-high heat uncovered until the sauce reduces.
  7. Slather the taco shells with the refried beans and stick in your Peeps con sombreros.
  8.  Add avocado, tomatoes, lettuce, sour cream, and cheese.
  9. Ole!
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Shishka-Peeps awaiting their fate.

I’m finding that cooking with Peeps® has an inherent violence I had not anticipated.  In fact, working with Peeps requires a hard heart in that there are many beheadings and skewerings in order to create brilliant Peeps recipes. And the Peeps themselves are a violent race as you may have noticed — peep for a peep and all that. Shishka-Peeps is yet another case in point (as are Medieval Peeps on a Pike and Swedish Peepballs).

“From whence did this dish originate?” you may ask. “Shish” is Turkish for “skewer,” “Peeps” is Turkish for “Peeps,”  and “ka” is crow for “Hey Helen!” This Middle-Eastern dish spawns from the nomadic warrior Peeps of the ancient Arab world who would stab various meats, vegetables and themselves with their swords and cook it all on an open fire in the desert. Keeping in the cuteness spirit, the traditional meat is lamb (have you seen those baby sheeps? SO adorable! No wonder people want to eat them.) but any ol’ meat will do. Even vegans have been known to roast some tofu on the spit.

Versatile, colorful, and darned yummy, Shishka Peeps are the perfect BBQ fare for the international diner. Not unlike the tortilla, every culture has some form of shish dish (Shishka-Peeps being the most common of course.) — satay, kushiyaki, yakitori, suya, etc. So for your next outdoor eat fest consider Shishka-Peeps while chug-a-lugging a keg or two and watch the vomit fly.


Really? You need directions? Look at the photo and figure it out.

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Peepshi — a tsunami of flavor

Samurai warriors would eat peepshi before going into battle as part of a sacred rite. We now understand why death was considered a blessing.

Ah, so you have a hankering for Asian fare, do ya?  What could be better to quell a craving than peepshi? This masterpeeps contains no heavy metals and is ocean-safe. No bits of plastic from the great Pacific trash vortex will find their way between your teeth when you use Peeps® instead of raw fish. You are what you eat and these obi-clad cuties will make you even sweeter than you already are.  They’re easy to make, eco-friendly, vegan, and not the least bit radioactive. They are the sole reason that Geisha houses had such a long run in Japan. Japanese businessmen still flock to establishments that serve this delicacy and after 6 or 7 large saki, they’re chowing down on the Peepshi. Wouldn’t you? Salty seaweed wrapping a wasabi slathered finger of rice with a perched peep? Yum!


  • Rice
  • Rice vinegar
  • Peeps!
  • Dried seaweed sheets
  • Wasabi
  • Pickled ginger

Wash the sushi rice (yes, that’s what it’s called — or if you want to show off, “shari”) with running water for a minute or two until there is no more starch coming out of it. Then gently place the rice in a pot; combine a little bit more water than rice (the ratio is 1.15 : 1 — water : rice). The rice should be cooked on high heat at first — stir every minute or two — until the water boils. Then, reduce the heat to low and cover the pot. After 6-8 min, check the water level. If there is no more water, then the rice is ready. If not, check back every minute, making sure not to burn the rice on the bottom. (Hint: Get yourself an electric rice cooker that has sushi as one of the cooking options — follow instructions.) Use a wooden spoon (rice no likey the metal) to take out the rice and add rice vinegar. For 3 cups of rice, use ½ cup of rice vinegar, 2 tablespoons of sugar, and 2 teaspoons of salt. Mix the non-rice ingredients together on medium heat until the sugar and salt liquify. Pour over the rice and toss well. Let the rice cool until it’s room temperature. Don’t put the rice in the fridge to make it cool faster – that makes for icky rice.

Cuttin’ it up!

While the rice is cooling, cut up your dried seaweed by pressing a sharp knife into the sheet (see photo — yah, okay, the strips aren’t even. I’m not Japanese. I’m Irish — we don’t know how to make straight lines). Put strips aside.

When the rice is cool, take a spoonful and shape it in the palm of your hand into a nigiri-sushi-looking glob.

Take a finger of wasabi and slather it on the rice glob.

Place your peep.

Wrap the seaweed strip around the rice glob and the peep, then dampen (no licking!) the inside of the overlapping strip to adhere the ends.


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