Perky Olive Penguins Recipe

5 4 4
Perky Olive Penguins Recipe
Perky Olive Penguins Recipe photo by Taste of Home
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Perky Olive Penguins Recipe

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5 4 4
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min.

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

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Perky Olive Penguins in Quick Cooking July/August 1999, p39

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Reviews forPerky Olive Penguins

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MY REVIEW
wendl User ID: 5435979 33710
Reviewed Jan. 2, 2012

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

MY REVIEW
clhammoud User ID: 6410466 50069
Reviewed Dec. 18, 2011

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

MY REVIEW
acromero User ID: 3536959 86793
Reviewed Dec. 17, 2009

"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."

MY REVIEW
celticwoman92 User ID: 4521770 86792
Reviewed Oct. 23, 2009

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

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