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Perky Olive Penguins
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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
Cut a slit from the top to 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 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
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |