Pittsburgh Penguins
Pittsburgh Penguins
What you will need:
8 oz. cream cheese, room temp.
garlic powder & onion salt to taste
1 can jumbo/extra large black ripe olives
1 can small black ripe olives
1 large carrot, peeled
frill picks, approx. 2-1/2″ long (you can find them at party supply stores)
Put softened cream cheese in a bowl and mix with the garlic powder and onion salt to taste. Set aside. Slice about 1/3 off the face of each jumbo olive. (You may not want to do the whole can, these take awhile to do, I’d start with 12). With a spoon or your fingers, mound the cream cheese onto the jumbo olive to look like the penguins belly. Once you’re finished with all twelve, refrigerate for 20 minutes or so until the “belly’s” are no longer soft. Thinly slice the carrot into coins, approx. 1/8″ thick. Cut a small “v” out of the coin and save it for the Penguins beak.
To assemble: Take the carrot coin with the “v” cut out and put it on a flat surface, put the “belly” on top and then top that with a small olive. Take your frill pick and stick it down the center of the small olive head thru the belly down into the carrot coin feet. With a small paring knife cut a slit in the center of the head vertically and insert the carrot beak saved from the feet. And there you have it, you’re very own edible Pittsburgh Penguin. Watch out Sidney Crosby!
