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Perky Olive Penguins
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Source: http://www.recipezaar.com/Perky-Olive-Penguins-40463
| Recipe #40463 | 10 min | 10 min prep | add private note (53) RATE IT NOW Print Recipe By: IAteMyGluestick Sep 16, 2002 These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling. 12 penguins (change servings and units) | |
| 1 (5 3/4 ounce) can | jumbo pitted ripe olives, drained |
| 1 (3 ounce) package | cream cheese, softened |
| 1/2 teaspoon | dried onion flakes |
| 1/4 teaspoon | prepared horseradish |
| 1/8 teaspoon | salt |
| 1 dash | pepper |
| 1 dash | garlic powder |
| 1 medium | carrot, cut into 1/4 inch slices |
| 12 small | pitted ripe olives |
| 12 | toothpicks, with cellophane frilled tops |
| 1 (2 ounce) jar | sliced pimientos |
1Cut a slit from the top to the bottom of 12 jumbo olives; set aside.
2In a mixing bowl, combine the next six ingredients; mix well.
3Fill a small heavy-duty plastic bag with cream cheese mixture.
4Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.
5Set aside.
6Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.
7On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.
8Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.
9Carefully insert a toothpick through the top of the head into the body and carrot base.
10Wrap a pimento around the neck for a scarf.
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