Cream Cheese Penguins
18 jumbo pitted ripe olives, (from 5 3/4-ounce can)
1 package (8 ounces) cream cheese
1 carrot, at least 6 inches long and 1 inch in diameter
18 small pitted ripe olives
18 frill toothpicks
Cut a slit from top to bottom on each jumbo olive on one side only. Insert about 1 teaspoon cream cheese into olive to fill cavity. Cut carrot into 1/4-inch slices; cut small notch out of each carrot slice to form feet.
Press cutout notch piece into center of small olive to form beak (if necessary, pierce olive with small paring knife or toothpick to make a hole). Using a frill toothpick, stack head (small olive), body (jumbo olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up. (Penguins will stand better if olives are stacked with larger holes facing downward.)