Perky Olive Penguins Recipes

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.

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.

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.

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.

Steps:

• Cut the jumbo chocolate buttons in half and place together in pairs, rounded sides touching, to make feet. Snap the walnut off the top of the walnut whip and discard. Put a little royal icing on each pair of feet and stick a walnut whip on top.
• Divide the fondant icing in three. Take one piece and roll out into a sausage that is fat in the middle and thin at both ends. Flatten the ends to make flippers. Place the sausage on top of the walnut whip and shape the fat middle section into a head. Leave the flippers to hang free at the sides.
• To decorate, put the remaining royal icing into a piping or plastic bag and snip a tiny bit off the end. Pipe a circle on the front of each penguin. Pipe two dots for eyes. Pipe a circle on top of each head and stick on a fruit pastille. Pipe a blob on top for a bobble.
• Carefully cut three triangular pieces from the orange fruit pastille and stick on the face. Using the black writing icing pipe black dots in the centre of each eye. Leave to set.

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.