Baked Stuffed Apple Eyeballs Recipe By Tasty Food

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.

BAKED APPLES RECIPE (TWO WAYS)

Steps:

• Heat the oven. Preheat the oven to 375 degrees F and adjust a rack in the center
• Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.

BAKED TOFFEE APPLES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C ).
• In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
• Cut three thin strips on a chilled sheet of puff pastry.
• Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
• Cut the tops of the apples and scoop out the insides carefully with a melon baller.
• Mix some of the toffee sauce in and fill with the toffee apple mixture.
• Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
• Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
• Bake for 20 minutes.
• Serve with ice cream and more toffee sauce.
• Enjoy!

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.

BAKED STUFFED APPLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

STUFFED BAKED APPLES

Steps:

• Cut off the top of four apples and remove the hearts.
• Chop the pecans and the extra apple into small pieces. In a small bowl, mix the apple and the pecans with cinnamon and sugar. Add the vanilla and the egg and whisk them for a few seconds.
• Fill the four apples with the pecan mix.
• Bake the apples in a preheated oven (350°F) for 30 minutes.
• Sprinkle some powdered sugar to decorate.

EASIEST EVER BAKED STUFFED APPLES

Steps:

• Heat the oven to 425 degrees F.
• Trim the tops and scoop out the center and the seeds of each apple and rub the edges of the trimmed fruit with the lemon. In a medium bowl, combine the butter, cereal, sugar, and walnuts. Fill the apples with the cereal mixture. Set the apples upright in muffin tins and bake until tender and bubbly, about 20 minutes. Transfer to serving dishes, top with ice cream and serve hot.

BAKED STUFFED APPLES

Steps:

• Preheat an oven to 350 degrees. Spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 7 minutes. Remove from the oven and let cool. Working from the stem end, use a melon baller to remove the core from each apple, scooping out the stem and seeds making a deep hole for filling: work to within about 1/2-inch of the bottom of the apple. (Alternatively, remove the core with an apple corer and widen the hole with a small spoon.) Peel the skin from the top half of each apple. In a small bowl, blend together the brown sugar, butter, and cinnamon. Mix in the walnuts. Spoon equal amounts of the filling into the centers of the apples. Set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly. In a small pan over medium heat, warm the honey with apple juice, stirring until the honey dissolves. Pour around the apples. Spoon some of the liquid over the sides of the apples to moisten them, but do not spoon over the tops. Bake, basting the sides once or twice with the pan juices, until the apples are tender when pierced, about 40 minutes. Remove from the oven, let cool, and serve in bowls with the pan juices spooned over the tops.

CORNBREAD-STUFFED BAKED APPLES

Steps:

• Halve and core 2 crisp apples; trim the uncut sides to sit at. Scoop out and chop most of the flesh. Combine with 1/2 cup each shredded cheddar and crumbled cornbread, 1/4 cup each chopped celery and scallions, 2 tablespoons olive oil and 1 teaspoon chopped thyme; season with salt and pepper. Fill the apples with the stuffing; arrange in a baking dish. Pour in 1/2 cup apple cider. Cover with foil and bake at 425 degrees F until tender, 20 to 25 minutes. Uncover and bake until crisp, 10 minutes.

BAKED STUFFED APPLE EYEBALLS RECIPE BY TASTY

Steps:

• Line the baking tray with parchment paper.
• In a saucepan, mix together the butter, sugar and salt. When the temperature reaches 260°F, remove from heat..
• Sprinkle the chopped almonds into the mixture and mix them in thoroughly.
• Pour the mixture into the baking tray.
• Put the baking tray into the freezer for 30-45 minutes.
• Melt the chocolate bar and mix it with salt, and melted butter until combined.
• Remove the toffee from the freezer and break it into chunks. Coat it in the melted chocolate mixture.
• Place the chocolate covered toffee pieces back onto the parchment-lined baking tray and keep in the freezer for 15 minutes.
• Remove the chocolate covered toffee from the freezer and plate. Enjoy with a glass of milk!

BAKED STUFFED APPLES

Steps:

• Cut apples in half lengthwise; remove cores. Place in an ungreased 13x9-in. baking dish. Fill each half with 1 teaspoon blue cheese., In a small bowl, combine the oats, cranberries, raisins and brown sugar; spoon into apples. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until tender.

BAKED STUFFED APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cranberries, almonds, butter, brown sugar, honey, cinnamon, and nutmeg together in a bowl. Fill each apple cavity evenly with the mixture and place in a baking dish. Add water to the leftover filling and pour around apples.
• Bake in the preheated oven, basting twice with the liquid from the baking dish, until apples are tender, 50 to 60 minutes. Serve warm.

BAKED STUFFED APPLES

Steps:

• Place apples in baking dish.
• Pour cider over apples.
• In small bowl mix the cranberries or cherries with the walnuts.
• Divide mixture among the six apples and stuff in the center of each apple.
• Sprinkle sugar, cinnamon and nutmeg over apples.
• Place in preheated 350 degrees oven.
• Baste during baking several times.
• Bake for 30 to 45 minutes.

DELICIOUS STUFFED BAKED APPLES

Steps:

• In a small bowl, combine the raisins, cranberries and apricots. In a small saucepan, bring juice and concentrate to a boil. Pour over dried fruit; let stand for 15 minutes. , Meanwhile, preheat oven to 350°. Core apples, leaving bottoms intact. Peel the top third of each apple; place in a greased 8-in. square baking dish. , Drain fruit mixture, reserving juice. Stir brown sugar and 1/2 teaspoon allspice into fruit; spoon into apples. Drizzle with butter. Pour 3/4 cup reserved juice around apples., Cover and bake for 50 minutes. Uncover; bake 10-15 minutes longer or until tender. Meanwhile, in a small saucepan, bring remaining reserved juice and allspice to a boil; cook until liquid is reduced to 1/4 cup. Serve with baked apples.