Cream Cheese Penguins Food

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.

CREAM CHEESE PENGUINS

Steps:

• 1. Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive.
• 2. Carefully insert about 1 teaspoon of cream cheese into each olive.
• 3. 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.
• 4. Set a jumbo 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.
• 5. Cut roasted red pepper strips into a long thin slice and wrap around the penguin's 'neck' to form a scarf, and/or add a dab of cream cheese to the penguin's head, and put a dollup of red pepper on top to make a hat.

IGLOO SPREAD WITH CREAM CHEESE PENGUINS

Steps:

• Line 1-quart bowl with plastic wrap. In food processor, place Cheddar cheese, blue cheese, 1 package softened cream cheese, the bacon bits, onions and pepper sauce. Cover and process, using quick on-and-off motions, until thoroughly mixed. Press cheese mixture into bowl. Cover and refrigerate at least 4 hours but no longer than 48 hours.
• Invert cheese mixture onto upside-down glass plate or pie plate, forming igloo shape. Remove about 2 tablespoons cheese mixture from one side to make 2x2 1/2-inch arched doorway.
• Cut two 3/8-inch slices from end of block of firm cream cheese; reserve. Beat remaining cream cheese and the milk with electric mixer on medium speed until blended and smooth. Frost glass plate and igloo with cream cheese mixture; smooth with spatula. Draw lines across igloo, using toothpick, to look like ice blocks. Cut each reserved cream cheese slice into 4 rectangles. Use 6 to 8 rectangles to form door canopy. Cover loosely and refrigerate until ready to serve.
• To make penguins, cut a slit from top to bottom on each jumbo olive on one side only. Insert about 1 teaspoon cream cheese into olive to fill cavity. Cut carrot into 1/4-inch slices; cut small notch out of each carrot slice to form feet. Press cutout notch piece into center of small olive to form beak (if necessary, pierce olive with small paring knife or toothpick to make a hole). Using a frilled toothpick, stack head (small olive), body (jumbo olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot slice line up. (Penguins will stand better if olives are stacked with larger holes facing downward.)
• To serve, cut flag shape from carrot curl and secure on toothpick; insert into top of igloo. Garnish igloo with rosemary, bell pepper and cream cheese penguins. Serve with crackers.

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.

CREAM CHEESE PENGUINS

Steps:

• 1. ~~~PREP WORK~~~ Cut a slit from top to bottom of each jumbo olive-about 1/4" wide. Slice the carrot into 1/4" thick rounds(for the feet) and cut a notch into each slice. It will look like a little triangle. Save this notch (triangle) for the beak. Slice the roasted red peppers into long thin strips (for the scarfs) Insert the beaks into the medium olives where the mark is from being pitted. Mix the cream cheese and dry ranch dressing together. Put the cream cheese mixture into a pastry bag with a medium size tip in it. Pipe the cream cheese into each jumbo olive and smooth it at the slit.
• 2. ~~~ASSEMBLY~~~ Place the filled olive, hole side down, on the feet. Place the head ontop next. Put toothpick through entire penguin starting from the top of the head and go into the carrot feet. Wrap scarf around neck. Place on a platter and watch your guests be impressed! These are not only cute, they are also very tasty!

PERKY OLIVE PENGUINS

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.