Cream Cheese Penguins, Recipe

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I’ve found that there isn’t anything that will wow a crowd like food shaped into cute little animals. Most aren’t appropriate for cocktail parties (“Here’s your Hello Kitty cake pop, Mr. CEO”), but I have found one that is black tie friendly, if you know what I mean.

This particular hors d’oeuvre is not only completely adorable but also very easy to assemble. I promise you’ll get lots of comments on these little guys.

Cream Cheese Penguins

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

Directions:
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.

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My army of penguins are ready to go when you are.

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