Sunday, December 13, 2009

Cute little (edible) penguins . . .

I was browsing a blog I like a lot (Once Upon a Plate) because of the colorful photos it has, when I stumbled across the most adorable hors d'oeuvres!  Olive penguins!  I had to "Google search" for photos and the recipe though, because Once Upon a Plate won't let you copy from its site.  While I respect that, I also like the idea of sharing nice stuff, provided you give everybody the appropriate credits, right?  So, back to the penguins . . . found the recipe and one of the photos on Taste of Home (Perky Olive Penguins).  The other photo came from Photobucket.

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 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.


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