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.

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 subtly seasoned cream cheese filling. The adorable appetizers are dressed for success with pimiento and carrot accessories. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 can (5-3/4 ounces) jumbo pitted ripe olives, drained
3 ounces cream cheese, softened
1/2 teaspoon dried minced onion
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
Dash pepper
Dash garlic powder
1 medium carrot, cut into 1/4-inch slices
12 small pitted ripe olives
12 toothpicks with cellophane frilled tops
1 jar (2 ounces) sliced pimientos

Steps:

  • Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a 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 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 a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. 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 head into body and carrot base. Wrap a pimiento around neck for a scarf.

Nutrition Facts : Calories 147 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 616mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

PERKY PENGUINS



Perky Penguins image

My children and I needed something to perk up our spirits during the cold month of January, so we decided to celebrate Penguin Awareness Month with these cute critters.-Julie Lavender, Silverdale, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 penguins.

Number Of Ingredients 7

1/2 cup milk chocolate chips
1-1/2 teaspoons shortening
12 large marshmallows
2 packages (2-1/4 ounces each) Tootsie Rolls
12 miniature chocolate chips
18 pieces candy corn
6 Oreo cookies

Steps:

  • In a microwave, melt milk chocolate chips and shortening; stir until smooth. Cool slightly. Place a small amount of chocolate mixture on top of six marshmallows. Let stand for 1 hour or until set., Warm chocolate mixture. For the penguin bodies, carefully dip sides of the marshmallows in chocolate mixture so three-fourths of the marshmallows are covered, leaving about 3/4-in. vertical strip of white. Let stand on waxed paper until set, about 1 hour., For penguin heads, cut Tootsie Rolls into two-piece sections. Place on a microwave-safe plate; microwave at 10% power for 10-15 seconds or until slightly warmed. Carefully roll each into a ball., With a toothpick, position chocolate chips for eyes. For beaks, cut off yellow end of six candy corn pieces; flatten remaining candy slightly. Press gently into chocolate balls. Reheat chocolate mixture. Dab a small amount onto bottom of each ball; position on penguin bodies. Let stand until set, about 45 minutes., Separate cream-filled cookies; remove and discard cream filling. For wings, cut six cookies in half. Rewarm the chocolate mixture. Spread a small amount on each cookie half; attach to penguins with cut edge facing forward., For bases, attach penguins to remaining cookies using melted chocolate. For feet, remove white ends of remaining candy corn pieces and discard; flatten candy. Attach two candies to each cookie base. Let stand for 45 minutes or until set.

Nutrition Facts :

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.

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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