Perky Olive Penguins

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. 1

   Cut a slit from the top to the bottom of 12 jumbo olives; set aside.

2. 2

   In a mixing bowl, combine the next six ingredients; mix well.

3. 3

   Fill a small heavy-duty plastic bag with cream cheese mixture.

4. 4

   Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.

5. 5

   Set aside.

6. 6

   Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.

7. 7

   On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.

8. 8

   Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.

9. 9

   Carefully insert a toothpick through the top of the head into the body and carrot base.

10. 10

    Wrap a pimento around the neck for a scarf.