Cheese Filled Eyeballs Recipes

CHEESE EYEBALLS

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.

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.

CHEESY EYEBALLS

Steps:

• Remove mini cheese wheels from their wax coating. Using a small paring knife, cut out a small round divot from the center of each cheese wheel. Insert a green, unstuffed olive slice into the hole. Then insert a black olive slice into the center of the green olive.
• Use a clean art brush dipped in red gel food color to draw squiggly lines to create the appearance of a bloodshot eyeball. Chill the eyeballs until ready to serve. Group together on a platter and serve at your Halloween party.

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.