Olive Eyeballs Food

OLIVE CHEESE BALLS

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.

EYEBALL MARTINI

Steps:

• To make each radish eyeball, peel radish, leaving streaks of red skin for "blood vessel" effect. Cut off one tip of radish about 1/4-inch deep. Using small melon baller or paring knife, scoop out small hole from sliced tip side; place olive half in center. Place in martini glass.
• To make each grape eyeball, carefully peel back skin of grape from one edge. Using small melon baller or paring knife, cut small hole in center of exposed flesh. Place small cranberry or blueberry in hole. Skewer grapes onto toothpick; place in martini glass.
• To make each olive eyeball, place baby carrot in pitted hole of olive. Cut off carrot flush with end of olive. Skewer olives onto toothpick; place in martini glass.
• To make cocktail, place several ice cubes in cocktail shaker or mixing glass. Add gin and vermouth. Cover; shake (or stir) 30 seconds. Strain into martini glass and serve.

EYEBALLS FOR HALLOWEEN SPAGHETTI

Steps:

• With a sharp paring knife, cut an oval 'rugby ball' shape into each cherry tomato and scoop out the flesh. The cherry tomato should resemble an eye socket.
• Place a mozzarella ball (eyeball) in each of the cherry tomatoes (eye socket).
• Slice the olives so that each yields 4 'o'-shaped pieces; place 1 slice onto each mozzarella eyeball to form the 'pupil.' If the black olives do not sit very well, you may wish to use a paring knife to make a shallow round cut in the mozzarella to push the olive slice in, holding the 'pupil' in place.

EDIBLE EYEBALL SNACKS FOR HALLOWEEN

Steps:

• Cut tops off tomatoes; remove seeds and pulp, leaving shells intact.
• Fill each tomato with 1 tsp. cream cheese spread; top with 1 olive slice.

CREEPY RADISH EYEBALLS

Steps:

• Wash radishes thoroughly - I use Fit spray.
• Cut olives in half, set aside.
• With a peeler, or citrus zester, scrape radish skins off making sure to leave some of the red skin in tact.
• Using a small knife, hollow out the center of radishes.
• Stuff with olive halves.
• Enjoy!

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.

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.

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.

OLIVE CHEESE BALLS

Steps:

• Place Cheddar cheese, flour, and butter in a food processor. Blend until cheese is finely ground and a crumbly dough forms.
• Wrap each olive with a piece of the cheesy dough, covering the olive completely. Place olive balls on a cookie sheet and freeze for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Spread frozen olive balls on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Let cool for 5 minutes before serving. Eat with caution as olives will still be hot.