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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 penguins 34g Recipe makes 12 penguins) |
||
| Calories 47 | ||
| Calories from Fat 38 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 196mg | 8% | |
| Potassium 35mg | 1% | |
| Total Carbohydrate 2.1g | 0% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.4g | ||
| Protein 0.8g | 1% | |
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Ingredients
- 1 (5 3/4 ounce) can jumbo pitted ripe olives, drained
- 1 (3 ounce) package cream cheese, softened
- 1/2 teaspoon dried onion flakes
- 1/4 teaspoon prepared horseradish
- 1/8 teaspoon salt
- 1 dash pepper
- 1 dash garlic powder
- 1 medium carrot, cut into 1/4 inch slices
- 12 small pitted ripe olives
- 12 toothpicks, with cellophane frilled tops
- 1 (2 ounce) jar sliced pimientos
Directions
1
Cut a slit from the top to the bottom of 12 jumbo olives; set aside.2
In a mixing bowl, combine the next six ingredients; mix well.3
Fill a small heavy-duty plastic bag with cream cheese mixture.4
Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.5
Set aside.6
Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.7
On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.8
Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.9
Carefully insert a toothpick through the top of the head into the body and carrot base.10
Wrap a pimento around the neck for a scarf.
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- Course > Appetizers
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- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
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- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: megnbrycesmom
On Jul 17, 2008
Original review--Just b/c I never have time, I made these with store bought flavored cheese (ex, alloutte w/ garlic and herbs). They really aren't too hard to make and always get stellar reviews for cuteness. I can't comment on the taste b/c I dont' like olives, but there are never any left. Updated--i've made these so many times now, both with the listed filling, or a variety of bought cream cheeses, and they are always a HUGE hit. Well worth the effort to make them. I never bother with the pimento part, and no one misses it.
From: blythemomof 3
On Mar 4, 2008
these were great my family loved these!!!!!!!!!!!!!!!! they were the cutest things ever will be making these again for a get togather
From: Vina
On Jan 20, 2005
I have made these for several years and everyone loves them. They can also be filled with one of the flavored cream cheeses available, saving you some time. I like either the garden vegetable flavor or the chive. However you make them, they're fun and easy to do and are sure to be the hit of your holiday party.
From: Kathy at Recipezaar
On Dec 1, 2005
These olives are always a hit. I arrange them around an olive tree as a centerpiece in a holiday buffet table. The tree is a green styrofoam cone stuffed with fresh rosemary, black/green olives, and chedder cheese stars (cut out with a small star cookie cutter).
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