Perky Olive Penguins Recipes

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EGG PENGUINS



Egg Penguins image

These cute little appetizers are so adorable, they're likely to steal the spotlight at your next wintertime gathering or kids' party. No one believes how easily these whimsical bites come together.-Darline Michaelis, New Auburn, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 penguins.

Number Of Ingredients 3

9 large ripe olives
6 hard-boiled large eggs
12 small baby carrots

Steps:

  • For the penguin heads, attach one olive to the top of each egg with a toothpick. For beaks, cut six carrots 1/2.in from the pointed end; attach the flat side of a pointed piece to the center of each head with half a toothpick., For the feet, make a lengthwise cut through the remaining carrots; place flat side down in pairs (trim carrots if necessary). Place a toothpick in each carrot; press an egg on top of each pair., For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with half a toothpick. Cover; refrigerate until serving.

Nutrition Facts : Calories 90 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

PENGUINS



Penguins image

Penquins made from hard boiled eggs, pitted black olives and carrots Guarding Develed Eggs, each Penguin seems to have it's own personality. My sister Evelyn (Ebby) taught me how to make them several years ago.

Provided by kitelady

Categories     Lunch/Snacks

Time 40m

Yield 1-24 Penguins20, 1-24 serving(s)

Number Of Ingredients 5

4 hard-boiled eggs
2 fat carrots
4 long toothpicks
4 short toothpicks (or regular size)
1 (6 ounce) can jumbo pitted black olives

Steps:

  • Hard boil as many eggs as you would like Penguins.
  • Clean a "fat" carrot (first removing the green) and cut about an inch off the carrot from the top.
  • Cut a notch (upside-down V,) in front and in back of the carrot . Your carrot now looks like penguin feet.
  • After your eggs have cooled, peel the shell off.
  • Take a long toothpick and put it into the center of the "feet".
  • Slip the cooled hard boiled egg onto the toothpick, wide side down.
  • Slip a short toothpick, through the egg. About half way up the egg.
  • Cut a "beak" from a leftover piece of carrot
  • Make a small nick in the middle of a jumbo pitted black olive and push the carrot (beak) into the olive.
  • Place the olive on top of the toothpick, sticking out of the body, he now has a head!
  • Get another black pitted olive and cut it in half.
  • Place each half onto the "arms" of the short toothpick, penguin flippers!
  • They look great in the middle of a plate of Deviled Eggs.
  • No two penguins look alike and everyone loves them.
  • Get creative, give them a scarf or cut the beak so that it's open".
  • (Safety Note) Watch the toothpicks around kids, they will want to eat the penguins.
  • (Second Safety Note) Watch the adults too.

CREAM CHEESE PENGUINS



Cream Cheese Penguins image

Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can.

Provided by Valerie Cain Cuff

Categories     Appetizers and Snacks     Snacks     Kids     Cute and Fun

Time 35m

Yield 18

Number Of Ingredients 4

18 jumbo black olives, pitted
1 (8 ounce) package cream cheese, softened
18 small black olives
1 carrot

Steps:

  • Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 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 the beak. If necessary cut a small slit into each olive before inserting the beak.
  • 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.

Nutrition Facts : Calories 57.1 calories, Carbohydrate 1.2 g, Cholesterol 13.7 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 104.2 mg, Sugar 0.2 g

PERKY OLIVE PENGUINS



Perky Olive Penguins image

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

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

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.

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