CREAM CHEESE PENGUINS

 

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Ingredients

  • 18 jumbo black olives, pitted
  • 1 (8 ounce) package onion & chive cream cheese, softened
  • 18 small black olives
  • 1 carrot (cut thin)

Directions

  • Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.
  • Carefully insert about 1 teaspoon of cream cheese into each olive.
  • Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet.
  • Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
  • Set a big olive, large hole side down, onto a carrot slice.
  • Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up.
  • Secure with a toothpick.
  • piped filling into olive, worked well. This is a cake plate covered with plastic wrap before taping it down. The layers are all from one Styrofoam disc, also wrapped in plastic. Also a cheese ball can be used and I even did one cheese ball in shape of a Christmas tree covered in green sugar and place a star shaped carrot on top of tree w/these little guys around it. GREAT for a conversation and they taste good too.

Notes

Categories: Appetizer  Christmas 

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