Perky Olive Penguins
These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling.
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READY IN: 10mins
YIELD: 12 penguins
UNITS: US
INGREDIENTS
Nutrition- 1
- 1
- 1⁄2teaspoon dried onion flakes
- 1⁄4teaspoon prepared horseradish
- 1⁄8teaspoon salt
- 1dash pepper
- 1dash garlic powder
- 1
- 12small pitted ripe olives
- 12toothpicks, with cellophane frilled tops
- 1(2 ounce) jar sliced pimientos
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DIRECTIONS
- 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.
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