Skewered Eyeballs Recipes

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.

SKEWERED GREEK MEATBALLS

Steps:

• Make the dipping sauce: Mix together yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt in a medium bowl; season with pepper.
• Make the meatballs: Gently mix together meat, feta, oregano, and red-pepper flakes in a bowl; do not overmix. Form mixture into thirty 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Slide 5 meatballs onto each of 6 metal skewers.
• Preheat broiler, with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deep golden brown, about 8 minutes. Serve with dipping sauce.

SURPRISE MEATBALL SKEWERS

Steps:

• In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onion is tender and sauce is slightly thickened. Remove from the heat; set aside. , In a large bowl, combine the egg, bread crumbs, parsley, Italian seasoning, salt and pepper. Add beef and mix well. Divide into 12 portions. Place a cube of cheese in each mushroom cap; shape each meat portions round a mushroom. , On six metal or soaked wooden skewers, alternate meatballs, peppers and onion wedges. Grill, uncovered, over medium heat for 3 minutes on each side. , Grill 10-12 minutes longer or until meat juices run clear, turning occasionally. Brush with reserved glaze during the last 2 minutes.

EYEBALL CAKE POPS

Steps:

• For the cake pops: Line a baking sheet with parchment paper and set aside. Combine the cake crumbs and frosting in a large bowl. Work the frosting into the crumbs with your hands until it forms a thick paste and can be easily rolled into balls.
• Roll the mixture into 12 balls and place on the prepared baking sheet. Freeze until almost solid, 20 to 30 minutes.
• For the decoration: When ready to decorate, melt the white chocolate discs in a double boiler and keep warm. Melt the red and black chocolate discs in small bowls in the microwave. Remove the cake pop balls from the freezer and insert a plastic or metal fork into each. Dip the tines of another fork into the red chocolate and wave over the bowl of white chocolate to make flecks and drizzles. Insert cake pops into the white chocolate and swirl to coat completely. Let any excess drip off, then place a green chocolate disc in the center to form the iris of the eye. Set down on the prepared baking sheet and allow to set while you repeat with the remaining cake balls. Dip the back of a skewer into the black chocolate and make a large dot in the center of the green on each pop. Clean the skewer, dip into the white and make a small dot to the side of the black. Allow to set completely at cool room temperature or in the refrigerator until ready to serve.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, butter, milk, vanilla and salt, and whip on low speed until incorporated. Turn the speed up to high and whip until the buttercream is smooth, scraping down the sides of the bowl once or twice. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter.
• Use immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.

SWEET AND SOUR EYEBALLS

Steps:

• With a fork or clean hands, gently combine the meat, egg, bread crumbs, salt, and pepper. Shape into 1-inch balls. Press a green olive slice into the ball to make "eyes". Melt the butter in a large saute pan and brown the meatballs on all sides. Drain off the fat. In a bowl, stir together the jelly and chili sauce and pour over the meatballs. Simmer uncovered for 30 minutes over medium to low heat, turning the meatballs regularly.

EERIE EYEBALL POPS

Steps:

• Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
• Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
• Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.

EYEBALL SUBS

Steps:

• Hollow out bun bottoms, leaving a 1/2-in. shell. Crumble 1-1/4 cups removed bread and place in a large bowl. Cover buns with plastic wrap; set aside., Add the egg, milk, chopped onion, salt and pepper to the bread. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in 1 tablespoon oil for 20-25 minutes or until no longer pink. Remove with a slotted spoon; set aside., Add remaining oil to the skillet; saute green peppers and sliced onion until tender. Remove with a slotted spoon; set aside., Stir flour into skillet. Add chili sauce and water; bring to a boil. Cook and stir for 1-2 minutes. Stir in brown sugar and mustard. Add meatballs, peppers and onion; cover and simmer for 20 minutes., Meanwhile, warm rolls in a 325° oven for 8-10 minutes. Spoon two meatballs and sauce into each roll; replace tops and garnish with olive slices for eyes.

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.