Halloween Eyeball Appetizer Recipes

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.

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.

HALLOWEEN EYEBALL APPETIZER

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel). , In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel., Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard. , To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving. This recipe is best eaten the day it is prepared.

STUFFED MUSHROOM EYEBALLS

Steps:

• Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
• Remove the stems from the mushrooms and reserve for another use. Use a melon baller or 1/4-teaspoon measuring spoon to scoop out any remaining stems and gills from inside the mushroom caps. You want to create a large enough cavity to fit 1 1/2 to 2 teaspoons of filling.
• Combine the cream cheese, Cheddar, garlic, 1/4 teaspoon salt and a few grinds of white pepper in a large bowl. Transfer the mixture to a piping bag.
• Arrange the mushroom caps on the prepared baking sheets. Pipe 1 1/2 to 2 teaspoons of the filling into each mushroom cavity and smooth the tops with a small offset spatula. (The filling will rise as it bakes, so it should not be higher than the opening of the mushroom cavity.)
• Cut the sun-dried tomatoes into thin strips, trimming as needed to fit the mushrooms. Top each mushroom with a few strips (they look more like veins if you scrunch them before placing them on the filling). Place an olive slice in the center of each mushroom and press into the filling to adhere.
• Bake until the mushrooms are tender and the filling has risen slightly, 15 to 17 minutes. (If any of the olives slide during baking, move them back into place when they come out of the oven.) Let cool slightly before serving.

CHEESY EYEBALL HALLOWEEN APPETIZERS

Steps:

• Heat oven to 350ºF.
• Mix all ingredients except olives; shape into 50 (1-inch) balls.
• Press 1 olive slice into top of each ball, leaving just top of olive exposed, to resemble eyeball. Place, olive sides up, on baking sheet sprayed with cooking spray.
• Bake 20 min. or until lightly browned.

EDIBLE EYEBALL SNACKS FOR HALLOWEEN

Steps:

• Cut tops off tomatoes; remove seeds and pulp, leaving shells intact.
• Fill each tomato with 1 tsp. cream cheese spread; top with 1 olive slice.