Halloween Eyeball Fruit Salad 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.

SPOOKY SALAD

Steps:

• For the salad: Put the mixed greens in a salad bowl. Prepare your eyeballs: Affix a black olive slice to the cut side of each tomato half with a drop of hummus. Affix a green olive and pimiento slice to each mozzarella ball with hummus. To make fingers, affix 1 almond slice to the end of each baby carrot with hummus.
• For the blood dressing: Whisk together the ketchup, vinegar, honey, paprika and Worcestershire in a bowl. Stream in the oil while whisking, and then adjust for salt and pepper. Toss the dressing with the lettuce and then scatter all of the body parts on top so they peek out.

FRUITY EYEBALL SALAD

Steps:

• In a large bowl, combine the melon balls and grapes. In a small bowl, combine the dressing ingredients. Pour over fruit and toss to coat. Cover and refrigerate until chilled.

HALLOWEEN MOCKTAIL PUNCH

Steps:

• Rinse the disposable gloves and fill each with water. Tie a knot in the top of each as you would a balloon, or use a tight bag clip to hold the opening closed. Freeze overnight.
• Drain the lychees and cocktail cherries, reserving the juices in a jug. Push a raisin into one end of each cherry, then push the cherries into the lychees to make 'eyeballs'.
• Tip all of the juices, plus the reserved lychee and cherry juices, into a large bowl with the 'eyeballs'. Carefully peel the gloves from the ice hands, add to the punch, then top up with the sparkling water.

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.

EYEBALL TACO SALAD

Steps:

• Preheat oven to 325°. In a 6-qt. stockpot, cook and crumble beef over medium-high heat until no longer pink, 7-9 minutes. Stir in seasoning, tomato sauce and water; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Spread chips evenly in a greased 15x10x1-in. baking pan; sprinkle with Monterey Jack cheese. Top with beef mixture; sprinkle with cheddar cheese. Bake until bubbly, 25-30 minutes. , Cut into ten 5x3-in. portions. Top each with lettuce and onion. Add tomatoes, sour cream and olives to make eyeballs.