Best 2 Perky Olive Penguins Recipes

**Perky Olive Penguins: A Flight of Fancy and Flavor**

Dive into a culinary adventure with our delightful Perky Olive Penguins, where creativity meets taste. These adorable appetizer delights are not just a feast for the eyes but also a symphony of flavors that will leave your taste buds dancing. Embark on a journey of three distinct recipes, each offering a unique twist on the classic penguin theme. From the classic tuxedo-clad penguins to the vibrant salsa-dipped ones and the zesty lemon-herb penguins, this article has something for every palate. Get ready to impress your guests or indulge in a playful snack with these charming and delicious Perky Olive Penguins.

Let's cook with our recipes!

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

Ingredients

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 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

Ingredients

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.

Tips:

To make the cupcakes, you will need a muffin pan lined with paper liners.
Use room temperature butter and eggs for better creaming and a smoother batter.
Do not overmix the batter, as this can result in tough cupcakes.
Fill the cupcake liners only 2/3 full, as the cupcakes will rise during baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
To make the frosting, you will need a stand mixer or a hand mixer fitted with the paddle attachment.
Beat the butter until it is light and fluffy, then gradually add the powdered sugar, one cup at a time.
Add the milk and vanilla extract and beat until the frosting is smooth and creamy.
Pipe or spread the frosting onto the cooled cupcakes.
Decorate the cupcakes with chocolate chips, sprinkles, or other desired toppings.

Conclusion:

These Perky Olive Penguins are adorable and delicious treats that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. The moist chocolate cupcakes are topped with a creamy vanilla frosting and decorated with chocolate chips to resemble penguins. These cupcakes are sure to be a hit at your next party or gathering.

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