Cheese Eyeballs Recipes

CHEESE-FILLED EYEBALLS

Steps:

• Heat oven to 375°F. Spray 2 (15x10x1-inch) pans with cooking spray. In large bowl, mix beef, bread crumbs, salt, pepper and eggs. Shape into 48 (1-inch) balls. Place in pans.
• Cut each cheese stick into 6 pieces. Gently press a piece of cheese into each meatball.
• Bake uncovered 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. Place olive slice over cheese on each meatball. Serve with warm marinara sauce for dipping.

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.

CHEESE EYEBALLS

Steps:

• Combine cheese and butter.
• Add salt, paprika, and flour and mix well.
• Measure approximately one ts of this mixture and form an "eyeball" around an olive.
• Turn the olive in the "eyeball" so that it is "staring" outward.
• Line up the eyeballs on an ungreased cookie sheet.
• Bake in 400F oven for 15 minutes.

CHEESY EYEBALLS

Steps:

• Preheat oven to 400 degrees.
• Cream cheese and butter together in large mixing bowl. Sift flour, seasoning salt, and cayenne together in separate bowl. Blend in the cheese mixture until well combined.
• Place each olive in a small handful (about 1 tbsp.) of dough. Cover olive completely but leave red pimiento showing to form an eyeball.
• Arrange eyeball, pimiento showing up, on a parchment-lined baking sheet. Bake 12-15 minutes, or until golden brown. Serve warm or at room temperature.

EYEBALL CHEESECAKE

Steps:

• Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside.
• Process the chocolate wafer cookies, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a food processor until the cookies are broken down into fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. (Do not overmix or the crust will become pasty.) Press the crumb mixture into the bottom of the prepared pan, then freeze while you make the cheesecake mixture.
• Combine 1 package gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
• Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin and water, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
• Pour the cream cheese mixture into the springform pan and smooth out the top. Tap the pan a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes.
• Add the remaining 1/4 cup granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes. Pour the gelatin mixture into a large liquid measuring cup and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Meanwhile, gently push a blueberry into the cavity of each lychee. Press the eyeballs firmly into the cheesecake layer, creating a spiral design. Dip a toothpick into the red food coloring and paint lines on the lychees to resemble bloodshot eyeballs.
• Gently pour the wine mixture evenly around the fruit, coming up about 1/4 inch. Refrigerate until set, about 10 minutes. Pour the remaining gelatin mixture over the cheesecake and refrigerate until completely set, at least 4 hours and up to overnight.
• Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately.

EYEBALLS FOR HALLOWEEN SPAGHETTI

Steps:

• With a sharp paring knife, cut an oval 'rugby ball' shape into each cherry tomato and scoop out the flesh. The cherry tomato should resemble an eye socket.
• Place a mozzarella ball (eyeball) in each of the cherry tomatoes (eye socket).
• Slice the olives so that each yields 4 'o'-shaped pieces; place 1 slice onto each mozzarella eyeball to form the 'pupil.' If the black olives do not sit very well, you may wish to use a paring knife to make a shallow round cut in the mozzarella to push the olive slice in, holding the 'pupil' in place.

SKEWERED EYEBALLS

Steps:

• Preheat oven to 400°. Place mushroom caps in an ungreased 15x10x1-in. baking pan. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan., Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic, basil and thyme; cook 1 minute longer. Remove from heat; stir in bacon., Place about 1 teaspoon bacon mixture into each mushroom cap. Bake 7-9 minutes or until tender. Top each mushroom with a cheese ball; bake 3-4 minutes longer or until cheese is softened. Remove from oven; immediately press an olive slice on top of cheese. Insert a sword pick into each cheese ball. Serve warm.

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.