Sunday, January 2, 2011

Cream Cheese Penguins

These little dudes were shared on a message board of which I am a member as a fun activity to do with your kids.  My kid wasn't interested in helping, but I had fun making them anyway.

The "recipe" comes from allrecipes.

They didn't come out as pretty as I'd hoped, but they did bring on the silly.

They're a nice little appetizer, although not quite as tasty as something baked or fried or smothered in dip.


  • 18 jumbo black olives, pitted  (I used Colossal!)
  • 1 (8 ounce) package cream cheese, softened
  • 18 small black olives
  • 1 carrot


  1. 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.
  2. 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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