CHEESE-FILLED EYEBALLS
Bake these cheesy appetizers made using ground beef, olives and Progresso® bread crumbs; served with marinara sauce.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 45m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 2 (15x10x1-inch) pans with cooking spray. In large bowl, mix beef, bread crumbs, salt, pepper and eggs. Shape into 48 (1-inch) balls. Place in pans.
- Cut each cheese stick into 6 pieces. Gently press a piece of cheese into each meatball.
- Bake uncovered 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. Place olive slice over cheese on each meatball. Serve with warm marinara sauce for dipping.
Nutrition Facts : Calories 67, Carbohydrate 3 g, Fiber 1/2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 192 mg
EYEBALL CHEESECAKE
Set your sights on this scary no-bake cheesecake for your next Halloween party. We used canned lychees and blueberries to create bloodshot eyes that are set in a boozy cranberry gelatin.
Provided by Food Network Kitchen
Categories dessert
Time 7h40m
Yield 9 to 12 servings
Number Of Ingredients 16
Steps:
- Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray. Set aside.
- Process the chocolate wafer cookies, 2 tablespoons granulated sugar and 1/4 teaspoon salt in a food processor until the cookies are broken down into fine crumbs. Add the melted butter and pulse until just combined and the mixture resembles wet sand. (Do not overmix or the crust will become pasty.) Press the crumb mixture into the bottom of the prepared pan, then freeze while you make the cheesecake mixture.
- Combine 1 package gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin and water, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
- Pour the cream cheese mixture into the springform pan and smooth out the top. Tap the pan a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, about 2 hours.
- Once the cheesecake is set, prepare the white wine gelatin. Pour the white cranberry juice into a medium saucepan and sprinkle over the remaining 3 packages gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes.
- Add the remaining 1/4 cup granulated sugar and heat over low heat, whisking occasionally, just until the gelatin and sugar dissolve, 1 to 2 minutes. Pour the gelatin mixture into a large liquid measuring cup and stir in the white wine. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
- Meanwhile, gently push a blueberry into the cavity of each lychee. Press the eyeballs firmly into the cheesecake layer, creating a spiral design. Dip a toothpick into the red food coloring and paint lines on the lychees to resemble bloodshot eyeballs.
- Gently pour the wine mixture evenly around the fruit, coming up about 1/4 inch. Refrigerate until set, about 10 minutes. Pour the remaining gelatin mixture over the cheesecake and refrigerate until completely set, at least 4 hours and up to overnight.
- Use an offset spatula to carefully loosen the sides of the cheesecake from the pan, then open the clasp and remove the outer ring. Cut into slices and serve immediately.
CHEESE EYEBALLS
Make and share this Cheese Eyeballs recipe from Food.com.
Provided by Alia55
Categories High In...
Time 45m
Yield 50 serving(s)
Number Of Ingredients 6
Steps:
- Combine cheese and butter.
- Add salt, paprika, and flour and mix well.
- Measure approximately one ts of this mixture and form an "eyeball" around an olive.
- Turn the olive in the "eyeball" so that it is "staring" outward.
- Line up the eyeballs on an ungreased cookie sheet.
- Bake in 400F oven for 15 minutes.
Nutrition Facts : Calories 48.6, Fat 3.9, SaturatedFat 2.2, Cholesterol 9.6, Sodium 117.4, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 1.4
CHEESY EYEBALLS
Make and share this Cheesy Eyeballs recipe from Food.com.
Provided by KathyP53
Categories Kid Friendly
Time 30m
Yield 24 eyeballs
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.8, Fat 7, SaturatedFat 4.4, Cholesterol 20.1, Sodium 59.1, Carbohydrate 4.1, Fiber 0.1, Sugar 0.1, Protein 2.9
CHEESY EYEBALL HALLOWEEN APPETIZERS
Why serve Halloween appetizers that are fun and goofy when they could be fun, goofy and tasty, too? These cheesy sausage biscuit balls are awesome!
Provided by My Food and Family
Categories Home
Time 35m
Yield 25 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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