Bloodshot One Eye Recipes

BLOODSHOT EYEBALLS

Steps:

• In a small bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. , In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese's candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set. , In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.

BLOODSHOT PEANUT BUTTER EYEBALLS

Steps:

• Preheat oven to 350 degrees F. Line 2 (12-capacity) muffin pans with cupcake papers; set aside.
• In a large bowl, use a hand held electric mixer to beat together cake mix, chocolate milk, oil, and eggs on low speed for 30 seconds. Scrape sides of bowl with a rubber spatula and beat for 1 minute more on medium speed.
• Use a ladle to fill each lined cupcake cup 2/3 full. Use oven mitts to place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean with no wet batter.
• Use oven mitts to remove from oven and let cool completely before filling and frosting, about 30 minutes.
• For filling combine pudding mix, milk, and peanut butter in a bowl. Whisk for 2 minutes until smooth and thickened. Refrigerate for 30 minutes. Spoon filling into a pastry bag fitted with a medium plain tip. Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each. Spread 2 tablespoons frosting on each cupcake top.
• Using red gel frosting, draw squiggly lines on the frosted cupcakes so that they look like veins. Place a plastic eyeball in the center of each cupcake.

LUCINDA'S BLOODSHOT ONE EYE

Steps:

• With a 2-inch round cookie cutter, cut a hole in the center of each piece of bread, reserving cutouts. In a large nonstick skillet, melt 1 tablespoon butter over medium-high. Add cutouts and bread and cook until lightly brown on undersides, about 3 minutes.
• Add 3/4 teaspoon butter to hole of each piece of bread. Arrange pepper strips in holes to resemble a pinwheel. Crack 1 egg into each hole and season with salt and pepper. Cook until egg whites are set, 1 minute. Gently flip bread and cutouts and cook 2 minutes more (yolks will be runny). Serve pepper side up with toast cutouts for dipping.

LINDA'S BLOODSHOT EYEBALLS

Steps:

• In a small mixing bowl, combine the confectioners sugar, peanut butter, and butter.
• Shape into 1" balls, and place on a waxed paper lined pan.
• Chill for 30 minutes, or until firm.
• In a microwave, melt white candy coating. Stir until smooth.
• Dip balls in coating, and place on waxed paper.
• Immediately press one Reese's Pieces or M&M candy on top of each eyeball for pupils. Let stand for 30 minutes, or until set.
• In a small bowl combine water, food coloring, and confectioners sugar. Mix well.
• Transfer to a heavy-duty resealable plastic bag.
• Cut a small whole in a corner of the bag.
• Pipe wavy lines downward from the candy, creating the look of bloodshot eyes.
• Store eye balls in an airtight container.

BLOODSHOT EGGS

Steps:

• Place 4 eggs in a wide pot; cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Lightly tap the eggs against the counter to crack all over. Fill 2 tall, wide glasses three-quarters of the way with warm water. Stir in 1/2 teaspoon white vinegar and a few drops of red food coloring to each, then add 2 eggs to each glass. Refrigerate 4 hours, then drain and peel the eggs.

BLOODSHOT EYEBALL NACHO DIP

Steps:

• At low speed, beat cream cheese and salsa until smooth.
• Form dip into 5 1/2 x 4 x 1-inch eye shape on serving platter.
• Spread sour cream over top of cream cheese mixture to cover evenly.
• Spread guacamole into 1 1/4 inch circle in center of sour cream.
• Cut 1/2 inch square piece from pepper; place in center of guacamole. Top with olive slice. This will make the center of eyeball.
• Outline outer edge of sour cream with pepper strips. These are the red lines in the eye.
• Cut pepper strips into thin pieces; place around guacamole.
• Place cilantro along edges of pepper strips.
• Serve with chips.