[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CREAM CHEESE PENGUINS[/title][fusion_text]Week of December 15th-19th 2014
18 jumbo black olives, pitted PLUS 18 small black olives, PLUS 1 carrot and one 8 oz pkg cream cheese, softened.
Cut the jumbo olives top to bottom and fill with 1 t cream cheese. This is the tuxedo penguin body. Cut the carrot into 18 rounds and notch a small triangle out of each one. These are the feet. The small carrot notch makes a beak on the small olive which is the penguins head. Align all of the pieces with a toothpick to resemble a penguin!
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