Halloween Bloodshot Eyeball Soup Recipes

HALLOWEEN BLOODSHOT EYE BALL GRAVEYARD PUDDING

Steps:

• Carefully press 1 chocolate chip, pointed side down, into each grape. If the grape skin is tough, you may have to trim off the top of each grape. Carefully place your "eyeball" into the pudding so the "pupil" is looking at you. Dip a toothpick in the fruit syrup and carefully apply around the chips for "Blood". Throw in some extra grapes for lumps.

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.

BLOODSHOT EYEBALLS HALLOWEEN TREATS RECIPE - (4.7/5)

Steps:

• Combine the confectioners sugar and cereal in a mixing bowl. Set aside. Melt the butter in a saucepan over medium heat. Remove from heat and stir in the peanut butter until melted. (Reheat briefly if needed.) Pour mixture over the cereal mixture and stir until combined well. Refrigerate for about 15 minutes. Meanwhile, line a baking sheet with parchment paper. Shape the mixture into balls (mine were about 3/4") and place on the parchment lined pan. (If the mixture gets too soft to handle, refrigerate for another 10 minutes.) Refrigerate the balls for 30-45 minutes or put in the freezer for 15-20 minutes. (For time's sake, I covered them and refrigerated overnight.) When ready to dip the balls, melt the white chocolate as directed on package. Dip the balls in the white chocolate and place on parchment paper, foil, or waxed paper. (I used a fork to lift them out of the chocolate, letting the excess drip back into the bowl, then pushed it off the fork with a knife edge.) Place a M&M in the center of each ball as they are dipped. Set aside to harden at room temperature. Place red tinted icing in a ziptop plastic bag then make a tiny cut off one corner and pipe 3 vertical squiggles onto the sides of each ball. Allow time to completely set before trimming off any excess white chocolate from the base of the balls with a small paring knife. Store in the refrigerator.

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.

CREEPY HALLOWEEN EYEBALLS

Steps:

• Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

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.

EYE-POPPING SOUP

Steps:

• Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.
• Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.
• Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.
• Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
• Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.
• Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.

EYEBALL SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In another saucepan, bring V8 to a boil. Reduce heat; gradually whisk in white sauce. Add onions; heat through.

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.