Oozy Green Eyeballs Recipes

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OOZY GREEN EYEBALLS



Oozy Green Eyeballs image

Because it calls for frozen prepared meatballs, this unique appetizer takes mere minutes to prepare.-Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 9

1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 cup beef broth
1/4 cup mango chutney
4 teaspoons jalapeno pepper jelly
1 teaspoon red wine vinegar
1 tablespoon cornstarch
2 tablespoons mango nectar
1 tablespoon cold water
Dash pepper

Steps:

  • Bake meatballs according to package directions. Meanwhile, in a small saucepan, combine the broth, chutney, jelly and vinegar. Cook and stir over medium heat for 3-4 minutes or until blended. , Combine the cornstarch, mango nectar and water; stir into broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain meatballs; transfer to a large bowl or serving dish. Drizzle with sauce and toss gently to coat.

Nutrition Facts : Calories 56 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 138mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

GUMMY EYEBALLS



Gummy Eyeballs image

Provided by Trisha Yearwood

Time 1h35m

Yield 12 eyeballs

Number Of Ingredients 8

Nonstick cooking spray, for the plastic egg holder
12 semisweet chocolate chips
Two 1/4-ounce packets powdered unflavored gelatin
5 drops blue gel food coloring
3/4 cup coconut milk
1 tablespoon confectioners' sugar
2 teaspoons vodka
3 drops red gel food coloring

Steps:

  • Lightly spray a hard plastic 12-hole egg holder/carton with nonstick cooking spray. Place a chocolate chip flat-side down into each hole of the egg holder to form pupils.
  • In a small mixing bowl, mix 1 packet of gelatin with 1/4 cup cold water, mixing until combined and free of lumps. Heat 1/2 cup water in the microwave for 1 minute, until hot. Pour the hot water into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Stir in the blue food coloring. Using a pipette or eyedropper, drop 3 to 4 drops of blue gelatin around each chocolate chip to form the blue iris of each eye. Place the egg holder into the freezer for 30 minutes, until the blue is set.
  • Meanwhile, mix the remaining packet of gelatin with 1/4 cup cold coconut milk in a small bowl. Add the confectioners' sugar and whisk until the mixture is free of lumps. Heat the remaining 1/2 cup coconut milk in the microwave for 1 minute, until hot. Pour the hot milk into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Allow this mixture to cool for about 5 minutes, so that you do not melt the pupil and iris.
  • Remove the egg holder from the freezer and carefully spoon about 2 teaspoons of the coconut mixture into each eye until the chocolate chip is covered. Return the egg holder to the freezer for 30 minutes more, until the gelatin is set.
  • To remove the gummies, gently push each eyeball with a fingertip until loosened from the egg holder. Place the gummy eyeballs onto a serving platter.
  • In a small mixing bowl, combine the vodka and red food coloring. Dip the tip of a tiny paintbrush into the mixture and carefully paint veins onto the eyeballs by drawing curved lines from the bottom of each gummy into the center of the iris. Allow the veins to dry for 2 minutes. Serve immediately.

EDIBLE EYEBALLS



Edible Eyeballs image

Provided by Food Network

Time 40m

Yield 24 eyeballs

Number Of Ingredients 3

2 small packets yellow Jell-O gelatin
1 1/4 cups boiling water
24 blueberries

Steps:

  • Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (you should be able to fill 2 trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube tray in warm water for 15 to 30 seconds and run a knife around the edges of each ice cube. Turn the "eyes" out on a serving plate and refrigerate until serving time.

SPOOKY EYEBALLS



Spooky Eyeballs image

I found this in a supermarket leaflet. I haven't tried them myself but thought they looked fun for all those Halloween parties!

Provided by -Sylvie-

Categories     Cheese

Time 15m

Yield 10 eyes

Number Of Ingredients 4

5 hard-boiled eggs
110 g cream cheese
10 pimento stuffed olives
red food coloring

Steps:

  • Cut the eggs in half and scoop out the yolks.
  • In a bowl mash the yolks with the cream cheese.
  • Fill the eggs with the cream cheese mixture and push an olive into the middle of each one.
  • Dip a wooden toothpick into the foodcolouring and draw bloodshot veins onto the cheese mixture, running from the olive to the outside.

Nutrition Facts : Calories 76.4, Fat 6.4, SaturatedFat 2.9, Cholesterol 105.4, Sodium 66.4, Carbohydrate 0.7, Sugar 0.6, Protein 3.8

SPOOKY HALLOWEEN EYEBALLS



Spooky Halloween Eyeballs image

These taste like Peanut Butter cups. They are fun to make and kids really get a kick out them. A bit time consuming, but the end-product is worth it.

Provided by Cara Lewis Hampton

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 3h20m

Yield 30

Number Of Ingredients 9

1 ½ cups creamy peanut butter
½ cup butter, softened
2 ½ cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
½ cup miniature semisweet chocolate chips
2 drops red food coloring

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.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 21.4 g, Cholesterol 10.5 mg, Fat 14.9 g, Fiber 1 g, Protein 4 g, SaturatedFat 6.2 g, Sodium 91.5 mg, Sugar 19.7 g

CREEPY HALLOWEEN EYEBALLS



Creepy Halloween Eyeballs image

If you are looking for creepy Halloween food ideas, try these scary-looking eyeballs that actually taste delicious. You can use them as a cocktail garnish or serve in a bowl as a creepy snack for your kids.

Provided by JuliettevanSon

Categories     Appetizers and Snacks

Time 20m

Yield 20

Number Of Ingredients 4

¼ cup strawberry jam
1 (11 ounce) can lychees, drained
½ (6 ounce) container fresh blueberries
toothpicks

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.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 6.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 3 g

GREEN GRUEL WITH EYEBALLS



Green Gruel with Eyeballs image

People may feel a bit wary at first glance, but this broccoli soup is delicious and the eyeball is a harmless hard-cooked egg.

Provided by Matthew Mead

Yield Makes 6 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 1/2 pounds broccoli, tops chopped into 1/2-inch florets; stalks chopped into 1/2-inch pieces
3 shallots, finely chopped
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup vegetable or chicken broth
1/2 pound grated sharp cheddar cheese (2 cups)
6 hard-cooked eggs, peeled
6 pitted black olives
Pinch freshly grated nutmeg

Steps:

  • 1. Melt 1 tablespoon of the butter in a 12-inch nonstick skillet over medium heat. Add the chopped broccoli stems, shallots, garlic, salt, pepper, and nutmeg; cook, stirring, until the shallots are tender, 3 to 5 minutes.
  • 2. Add the broth, cover, and simmer 20 minutes, until the broccoli stalks are tender and the liquid almost evaporated. Remove from the heat, add the cheese, and toss to combine. Working in batches, transfer to a blender and purée until smooth.
  • 3. Bring a large pot of lightly salted water to a boil. Add the florets and cook for 3 minutes. Drain and rinse under cold running water to stop the cooking.
  • 4. Cut a notch in the side of each egg and press an olive into it. Heat broccoli purée over medium heat until just warmed through, 5 minutes. Stir in the florets and the remaining butter. Spoon the gruel into individual soup bowls and top each with an egg eye; serve immediately.

MONSTER EYEBALLS



Monster Eyeballs image

Provided by Sharon Bowers

Categories     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Halloween     Chill     Party     Butter     Peanut Butter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Kosher     Small Plates

Yield Makes about 48 eyeballs

Number Of Ingredients 7

1 1/2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
1 (1-pound) package confectioners' sugar (about 4 cups)
1 teaspoon vanilla extract
1 (12-ounce) package semisweet chocolate chips (2 cups)
2 tablespoons solid vegetable shortening
1 (3-ounce) package miniature M&Ms

Steps:

  • 1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).
  • 2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
  • 3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)
  • 4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
  • 5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

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