I made these last night for a potluck at church. I told them they were my guinea pigs for my wedding appetizers! I love penguins and make ceramic penguin wedding cake tops/accessories for other people on my web site so I HAVE to have a penguin theme for MY wedding! I followed other reviewer's advice and used a flavored cream cheese. I used Chive & Onion. I also followed the advice to cut a sliver out of the stomach, instead of a slit, then used a #10 round cake decorating tip on the bag to pipe the cream cheese into the stomach. I think I did something else different but didn't notice until I was looking at the recipe again last night. I didn't cut a slit in the smaller olive to insert the beak, I piped a tiny bit of cream cheese into the olive pit hole, inserted the wedge cut out of the feet (trimmed if needed) and inserted in the olive pit hole. The little bit of cream cheese helped it stay put. Apparently, I have the head on in a different direction to other people but it still looked great! I asked my friends to be honest about the flavored cream cheese with the olives and they all liked it. After I got my routine figured out, they went much faster than I expected. Also, I had many small olives left, just made smaller penguins with "big" heads. I still have plenty of cream cheese left over and I made a lot more than 18 penguins. I used my slicer to cut the carrots, used the cake decorating bag to quickly and neatly do the stomachs.

This recipe is great! I was looking for something quick and really, I'm not a Sloppy Joe fan but this one works. No complaints from this chic!

I am a BBQ fanatic but recently was diagnosed with diabetes and had to give up all my molasses and brown-sugar-based BBQ sauces. While all the ketchup in this recipe keeps it from qualifying as "low carb," it is great it you're restricting your high-GI sugars. This is by far and away the best BBQ recipe I've tried that is low sugar. Scaled to 4 servings, it only calls for 1 T of brown sugar. I tried it on sliced beef brisket last time. Tonight I'm trying it on babyback ribs. Mmm good!

The recipe was very tasty...it tastes great with ice cream...kinda like peach cobbler. The only downfall was that I had to "press" the cake mix into the peach syrup after it was supposedly almost done. It was still a dry cake mix on the top but after it was well soaked, the dish was nice. I think it would be better to add the butter before you add the cake mix. I will try this recipe again though!

Great recipe! I hate spinach but oddly enough, I love this dip! I even got my spinach hating sister to eat it too and she loved it! Trust me...she's a fickle eater!

I can't believe how light and fluffy these biscuits came out! To top that off - I can't believe mayo makes these biscuits so good and you can't even taste it!! I bet my hubby and sister $100 bucks if they could tell me the "odd" ingredient in the biscuits after they ate them all! I still have my $100 dollars!

This recipe is great. I thought the sauce was going to be heavy, but it was so good. Very light and creamy. I will always include it when I make this recipe.

This is a wonderful salad...Even the men like it. It is very pretty and refreshingly cool and light. Just make sure the avocados are ripe or it will be bitter.

BEST homemade ice cream EVER!!! Being from the South, I have tasted numerous homemade ice creams. This is the creamiest, most flavorful recipe I have ever come across. The no-cook recipe is so easy to "whip up" and makes a generous batch. If you have fresh peaches on hand (or even if you must make a trip to the farmer's market), this recipe is a "must try"!

We loved this recipe. It a great comfort food for these cold and rainy days we are having. The fried onion rings make a great crust on the pork chops.

This was absolutely the best pulled pork I have ever had. Ever. I knew I wouldn't be able to get Hawaiian salt where I live, so I mixed what the recipe called for, using 1/2 kosher salt and 1/2 sugar. I don't know if it would work for you, but mine was very lightly seasoned (I don't normally use salt when I cook, so I'm used to a low-salt flavor). I used about 1 1/2 T liquid smoke with an 8 pound butt shoulder cut. It barely fit in my Crock Pot (I think I have a 3.5 qt). I put it on low for 7 hours, then turned it and poured out about half the gravy, and left it in for another six. I could not believe how juicy and flavorful the meat was! I fed 30 very hungry men a great BBQ lunch with no leftovers. I served it pulled on buns and let them choose their own sauces to put on the meat. With homemade baked beans and homemade coleslaw, this fed a huge number of people for relatively little cost. Thank you so much! This is a keeper for sure.