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Perky Olive Penguins Recipe

Perky Olive Penguins Recipe photo by Taste of Home

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These tuxedo-clad tidbits are actually ripe olives stuffed with a subtly seasoned cream cheese filling. The adorable appetizers are dressed for success with pimiento and carrot accessories.

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Perky Olive Penguins Recipe

Prep: 35 min.

Yield: 4 Servings

35 35

Ingredients

1 can (5-3/4 ounces) jumbo pitted ripe olives, drained
1 package (3 ounces) cream cheese, softened
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
Dash pepper
Dash garlic powder
1 medium carrot, cut into 1/4-inch slices
12 small pitted ripe olives
12 toothpicks with cellophane frilled tops
1 jar (2 ounces) sliced pimientos

Directions

Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a 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 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 a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. 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 head into body and carrot base. Wrap a pimiento around neck for a scarf. Yield: 1 dozen.

Nutritional Facts 1 serving (3 each) equals 147 calories, 13 g fat (5 g saturated fat), 23 mg cholesterol, 616 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Perky Olive Penguins in Quick Cooking July/August 1999, p39

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Perky Olive Penguins

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Reviewed on Jan. 02, 2012 by wendl

so easy and a huge hit at my party. And they looked even better in person than in the pictures!

Reviewed on Dec. 18, 2011 by clhammoud

Using cheese is easier than using carrots for the nose and feet. So many compliments!! Too cute!!

Reviewed on Dec. 17, 2009 by acromero

Easier than it looks. Took 'em to our annual christmas Party and all my friend couldn't stop talking about how cute they were. " So cute you don't want to eat them", though they still manged to disappear.

Reviewed on Oct. 23, 2009 by celticwoman92

These are so much fun to make and really fun to eat!!