Cream Cheese Penguins
Ingredients
Detailed Cooking Instructions
- 1
Create a lengthwise incision from the top to the bottom on one side of every jumbo olive. Carefully place approximately one teaspoon of cream cheese into the gaps within each jumbo olive.
- 2
Divide a carrot into 18 slices, each 1/4-inch thick; remove a small, wedge-shaped piece from every slice to create feet. Keep the removed carrot scraps; push these bits into the middle of the smaller olives to serve as beaks. If needed, create a tiny cut in each small olive before inserting the beak.
- 3
Position a jumbo olive, with the larger opening facing downward, onto a carrot slice. Then, place a small olive on top of the jumbo one, aligning it so the beak, the cream cheese chest, and the foot notch in the carrot slice are all in a straight line. Use a toothpick to fasten them together.
Recipe Reviews
I love these penguins! It takes a bit of time, but the reactions make it worth it. I wanted to flavor the cream cheese without losing the white color, so I added onion powder, garlic powder, and salt. I also put a little bit of cream cheese on the carrot base to keep the olive from sliding. I ended up making 16 penguins and used less than half a block of cream cheese, maybe 3-4 ounces.
:)
