Perky Penguins Recipes

PERKY OLIVE PENGUINS

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.

EGG PENGUINS

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.

LOVELY OLIVE PENGUINS RECIPE - (4.4/5)

Steps:

• Cut the carrot into circles. Cut small triangles out of the carrot circles (approx ⅛ of a circle) . These are "beaks" of our "penguins". Rest part of the carrots circles are "penguins' feet" :) Cut 7 olives alongside and stuff with the cheese (use a toothpick for it). These are "penguins bodies" :) Other 7 whole olives are "penguins' heads". Embed carrot "beaks" into the holes of olive "heads". Now place the stuffed olives (bodies) vertically on the carrot circles (feet). Put olive "heads" with "beaks" horizontally on the "bodies" and fix your penguins with toothpicks. Enjoy the funny olive penguins with your kids!!!

PENGUINS

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

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.

CREAM CHEESE PENGUINS

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.