California Olive Reindeer
- 3 - 5 minutes
2- 4 Won ton wrappers
2 Sandwich-sized reclosable plastic bags
4 ounces (120 g) cream cheese
8 colossal California Black Ripe Olives
8 large California Black Ripe Olives
1 bamboo skewer
16 pretzel sticks
Tiny pieces of carrot and raisins
Powdered sugar (optional)
• Kale (optional)
• Mushrooms (optional)
With a small, sharp knife, cut wonton wrappers into “antlers.” Place on a baking sheet and coat with cooking spray. Bake for 3 to 5 minutes at 350 °F (175 °C) or until lightly browned.
Place cream cheese into two sandwich-sized reclosable bags. Snip 1/8-inch (3 mm) off the corner of one and 1/16-inch (1.5 mm) off the second. With the bag and the 1/8-inch/3 mm hole, squeeze cream cheese into colossal olives.
Using a bamboo skewer, make a hole in the large olives.
Break a pretzel stick in half and press into hole and into colossal olive. Press together to form the head.
Make four holes in the colossal olive with a bamboo skewer and push four broken pretzel sticks in to form legs.
Squeeze cream cheese with the small-hole to form eyes.
Make tiny slits with a paring knife in the top of the head and insert wonton antlers.
Make a hole in the large olive (head) and insert a small sliver of carrot for the nose.
Use a small piece of raisin to create pupils.
To create a winter setting, dust kale leaves with powdered sugar and snip the tops off mushrooms to simulate large boulders.