PERKY OLIVE PENGUINS
These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling.
Provided by IAteMyGluestick
Categories Lunch/Snacks
Time 10m
Yield 12 penguins
Number Of Ingredients 11
Steps:
- Cut a slit from the top to the bottom of 12 jumbo olives; set aside.
- In a mixing 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 plastic 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 each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.
- 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 the head into the body and carrot base.
- Wrap a pimento around the neck for a scarf.
IGLOO SPREAD WITH CREAM CHEESE PENGUINS
Kids love helping make this fun appetizer. Plan a family day in the kitchen a day before your party to allow plenty of time to enjoy creating this Arctic treat.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 5h10m
Yield 18
Number Of Ingredients 17
Steps:
- Line 1-quart bowl with plastic wrap. In food processor, place Cheddar cheese, blue cheese, 1 package softened cream cheese, the bacon bits, onions and pepper sauce. Cover and process, using quick on-and-off motions, until thoroughly mixed. Press cheese mixture into bowl. Cover and refrigerate at least 4 hours but no longer than 48 hours.
- Invert cheese mixture onto upside-down glass plate or pie plate, forming igloo shape. Remove about 2 tablespoons cheese mixture from one side to make 2x2 1/2-inch arched doorway.
- Cut two 3/8-inch slices from end of block of firm cream cheese; reserve. Beat remaining cream cheese and the milk with electric mixer on medium speed until blended and smooth. Frost glass plate and igloo with cream cheese mixture; smooth with spatula. Draw lines across igloo, using toothpick, to look like ice blocks. Cut each reserved cream cheese slice into 4 rectangles. Use 6 to 8 rectangles to form door canopy. Cover loosely and refrigerate until ready to serve.
- To make penguins, cut a slit from top to bottom on each jumbo olive on one side only. Insert about 1 teaspoon cream cheese into olive to fill cavity. Cut carrot into 1/4-inch slices; cut small notch out of each carrot slice to form feet. Press cutout notch piece into center of small olive to form beak (if necessary, pierce olive with small paring knife or toothpick to make a hole). Using a frilled toothpick, stack head (small olive), body (jumbo olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up. (Penguins will stand better if olives are stacked with larger holes facing downward.)
- To serve, cut flag shape from carrot curl and secure on toothpick; insert into top of igloo. Garnish igloo with rosemary, bell pepper and cream cheese penguins. Serve with crackers.
Nutrition Facts : Calories 230, Carbohydrate 3 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 8 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 1/2 g
CREAM CHEESE PENGUINS
My kids have just as much fun making these as they do eating them. They are a fun item to take as an appetizer to a holiday party.
Provided by Kellie in SLO
Categories Kid Friendly
Time 20m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Cut a slit lengthwise from top to bottom in each jumbo olive.
- Fill the cavity of each jumbo olive with about 1 tsp of cream cheese.
- (this makes the white stripe of your penguins chest) Cut carrot into 1/4 inch slices, then out of each slice cut a small notch (this is your penquin's feet), save the piece you cut out this will become the beak.
- Cut a small slit in the center of each small olive and press the cut out piece of carrot into the hole with the pointed end out.
- Using a frill toothpick, stack head (small olive), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up.
CREAM CHEESE PENGUINS
This is the cutest recipe I've ever seen! I found it on the Internet, posted by a cook named Valerie Lynne. I've made this a few times. This photo is from when I made these for Christmas. I've also made these penguins with a football shaped cheese ball for a Super Bowl party! It always gets great reactions from guests! This is...
Provided by Lillian Russo
Categories Cheese Appetizers
Time 1h
Number Of Ingredients 7
Steps:
- 1. ~~~PREP WORK~~~ Cut a slit from top to bottom of each jumbo olive-about 1/4" wide. Slice the carrot into 1/4" thick rounds(for the feet) and cut a notch into each slice. It will look like a little triangle. Save this notch (triangle) for the beak. Slice the roasted red peppers into long thin strips (for the scarfs) Insert the beaks into the medium olives where the mark is from being pitted. Mix the cream cheese and dry ranch dressing together. Put the cream cheese mixture into a pastry bag with a medium size tip in it. Pipe the cream cheese into each jumbo olive and smooth it at the slit.
- 2. ~~~ASSEMBLY~~~ Place the filled olive, hole side down, on the feet. Place the head ontop next. Put toothpick through entire penguin starting from the top of the head and go into the carrot feet. Wrap scarf around neck. Place on a platter and watch your guests be impressed! These are not only cute, they are also very tasty!
OLIVE PENGUINS APPETIZER
I found this recipe in a magazine and forgot about it. I discovered it again in my recipe file, and decided to make it. They are so cute. My photos
Provided by Carol Perricone
Categories Other Snacks
Time 30m
Number Of Ingredients 4
Steps:
- 1. Cut a slit from top to bottom into one side of jumbo olive. Carefully insert 1 tsp. cream cheese into olive.
- 2. Cut carrots into 1/4 inch thick rounds. Cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form beak. If necessary cut a small slit in olive before inserting the beak.
- 3. Set a big olive, large hole side down, onto a carrot slice. Then set a small olive onto the large olive, adjusting so that the beak, cream cheese chest, and notch in the carrot slice line up. Secure with a toothpick.
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- Add the olive halves to the sides of the mozzarella ball securing with cream cheese. The olive halves can touch at the back, and open out in the front to form the wings.
- Take the small carrot divot and cut in half again to form the beak. Insert the beak into the small hole in the medium olive.
- Run the toothpick through the head, down through the mozzarella body, and into the carrot base.
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- Roll the cream cheese into a ball and insert between the halves of the large olive. The olive halves can touch at the back, and open out in the front to form the wings.
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- Use a skewer or toothpick to push the narrow end of a carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole.
- Make a lengthwise slice halfway into each colossal olive. Gently hold the olive open and push as much cream cheese into the opening as you can, filling the olive. Use your fingers or a paper towel to tidy up along the edges of the opening.
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