Beefy Eyeball Tarts Recipes

SPOOKY HALLOWEEN EYEBALLS

Steps:

• Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
• Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
• Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

HALLOWEEN EYEBALL CAKE

Steps:

• Heat oven to 350°F. Generously grease 2-quart round ovenproof bowl with shortening; lightly flour. Make cake mix as directed on box, using water, oil and egg whites. Pour batter into bowl.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of bowl to loosen cake; remove from bowl to cooling rack. Cool completely, about 1 hour. On serving plate, place cake rounded side up, trimming as needed.
• Frost cake with frosting. With scissors, cut fruit snack into 3 1/2-inch circle. To decorate, place cutout on top center of cake. Pipe black gel in center of fruit snack for pupil. Use red gel for veins to look like bloodshot eye.

BEEFY EYEBALL TARTS

Steps:

• Combine butter and cream cheese until well mixed and beat in milk.
• Add flour and salt, mix well and shape into a ball.
• Chill at least 2 hours.
• Using about 1 tablespoon of dough, form into a small ball and press into miniature muffin cups.
• Bake at 425 degrees 4-6 minutes until light golden brown.
• Cool.
• Spoon a small cheese spread in the baked tart shells.
• Top each with a thawed meatball.
• Bake at 350 degrees 15 minutes until heated.
• Top each meatball with a piece of cheese and place a ripe olive slice on the cheese to create the eye.

CHEESY EYEBALLS

Steps:

• Remove mini cheese wheels from their wax coating. Using a small paring knife, cut out a small round divot from the center of each cheese wheel. Insert a green, unstuffed olive slice into the hole. Then insert a black olive slice into the center of the green olive.
• Use a clean art brush dipped in red gel food color to draw squiggly lines to create the appearance of a bloodshot eyeball. Chill the eyeballs until ready to serve. Group together on a platter and serve at your Halloween party.

ASIAGO BEEF TART

Steps:

• Preheat oven to 400°. On a work surface, unroll crust; roll to a 12-in. circle. Press crust onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling., In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat., In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell., Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add pine nuts and, if desired, basil.

BETTY TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the tart shells onto a baking sheet lined with parchment paper.
• In a bowl, mash the brown sugar and butter until thoroughly combined, then mix in corn syrup, eggs, and salt to make a smooth mixture. Spoon into the tart shells, filling each one about 3/4 full.
• Bake in the preheated oven until golden brown and the filling is set, 25 to 30 minutes.

BUTTERFINGER EYEBALLS

Steps:

• LINE 2 baking sheets with wax paper.
• BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.
• MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).
• DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating.
• You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.