March of the penguins.....

If I were to put one of these adorable little penguins on my 2nd shift officer's salad plate at my next AHOP dinner, you might think they would say "AHOP, you have lost your mind!"  But to the contrary, they would all find them rather amusing and would appreciate all the fun I had putting them together, only with them in mind.  It's like the time I put fanned strawberries on the breakfast plates for 1st shift. I can just hear them now...."Do we eat it?  Is it just for decoration? It's too cute to eat!  Uhhhhh.........."

My friend, Sarah, shared this recipe with me on Facebook over the holiday, then another long-time friend of mine, Dara, made them for her family holiday dinner.  Her picture turned out better than the picture in the original recipe so, with her permission, these pictures are from her dinner. Nice job, Dara!  Your entire meal looks divine!

I haven't made these yet, but you can be assured that I will.  I just couldn't wait to share them with you.  Don't be surprised if you find one of these little guys staring back at you at the next dinner.  :)

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Egg Penguins

Adapted from this recipe

9 large ripe olives
6 hard-cooked eggs
12 small baby carrots

Directions 

• For the penguin heads, attach one olive to the top of each egg with a toothpick. 
• For beaks, cut six carrots 1/2 inch from the pointed end; attach the flat side of a pointed piece to the center of each head with half a toothpick.
• For the feet, make a lengthwise cut through the remaining carrots; place flat side down in pairs (trim carrots if necessary). 
• Place a toothpick in each carrot; press an egg on top of each pair.
• For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with half a toothpick. 
• Cover and refrigerate until ready to serve.
  
  Prep/Total Time: 20 minutesYield: 6 Servings

Note:  I haven't made these yet myself, so when I do (and I will), I will update this post if there are any tweaks.
 

Too cute to eat, I say, too cute to eat!