Halloween Bloodshot Eyeball Soup Recipes

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HALLOWEEN BLOODSHOT EYE BALL GRAVEYARD PUDDING



Halloween Bloodshot Eye Ball Graveyard Pudding image

Provided by CutiePie777

Time 29m

Yield 6

Number Of Ingredients 4

1 cup vanilla pudding (instant or regular)
6 green grapes
6 chocolate chips
1 teaspoon raspberry or other red fruit syrup

Steps:

  • Carefully press 1 chocolate chip, pointed side down, into each grape. If the grape skin is tough, you may have to trim off the top of each grape. Carefully place your "eyeball" into the pudding so the "pupil" is looking at you. Dip a toothpick in the fruit syrup and carefully apply around the chips for "Blood". Throw in some extra grapes for lumps.

HALLOWEEN EYEBALL COOKIES



Halloween Eyeball Cookies image

Halloween treats to make with your kids. How can anything that looks so hauntingly creepy taste so good ?? My kids have enjoyed taking these to school for years, and so will yours.

Provided by Chef Dee

Categories     Dessert

Time 20m

Yield 40 cookies

Number Of Ingredients 7

1/2 cup butter, softened
1 1/2 cups peanut butter
2 cups powdered sugar
1 tablespoon vanilla
12 ounces white dipping chocolate
1/2 cup mini chocolate chip
blue food coloring

Steps:

  • Cream the butter and peanut butter together.
  • Beat in the vanilla and sugar.
  • Chill for 1/2 hour.
  • Roll into small balls, chill on wax paper for another 1/2 hour.
  • In a microwave, melt the white dipping chocolate.
  • Using two spoons dip the eyeballs into the white chocolate.
  • Let cool on waxed paper until firm. Chilling will speed up the process.
  • Pour a drop or two of blue food coloring into the remaining melted chocolate.
  • Make a round iris on the eyeball, and immediately press a miniature chocolate chip in the center for a pupil, doing 5 at at time.
  • For the bloodshot effect, dip the tiny end of a toothpick in red food colouring and squiggle the lines from the pupil outward, but not quite to the edges of the ball.
  • These are quite tasty--considering how creepy they are.
  • Note: White dipping chocolate is also known as white bark.

Nutrition Facts : Calories 111.9, Fat 7.8, SaturatedFat 2.9, Cholesterol 6.1, Sodium 65.1, Carbohydrate 9.3, Fiber 0.7, Sugar 8, Protein 2.5

BLOODSHOT EYEBALLS



Bloodshot Eyeballs image

Your party guests will be pleasantly surprised to find that these aren't eyeballs at all-they're yummy peanut butter balls! Little ghouls will find them fun to eat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

2 cups confectioners' sugar, divided
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1/2 pound white candy coating, coarsely chopped
24 brown Reese's pieces or milk chocolate M&M's
1 tablespoon water
1/4 to 1/2 teaspoon red food coloring

Steps:

  • In a small bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. , In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese's candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set. , In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.

Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 42mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

EYE-POPPING SOUP



Eye-Popping Soup image

Make your own homemade tomato soup, which will keep you warm on a chilly Halloween night. Create the eye-catching garnish by stuffing individual mozzarella balls with pimento olives.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

2 tablespoons unsalted butter
1 onion, finely chopped
3 garlic cloves, minced
1/2 cup dry white wine
2 cans (28 ounces each) crushed tomatoes
1 quart homemade or low-sodium store-bought chicken stock
3 sprigs oregano or marjoram
1/2 cup half-and-half
Coarse salt and freshly ground pepper
6 pitted black Kalamata olives
2 sprigs fresh rosemary
4 fresh chives, cut into 1-inch pieces
1 pound (about 30) bocconcini (bite-size mozzarella balls)
1 jar small pimiento-stuffed olives

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.
  • Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.
  • Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.
  • Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
  • Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.
  • Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.

CREEPY HALLOWEEN EYEBALLS



Creepy Halloween Eyeballs image

If you are looking for creepy Halloween food ideas, try these scary-looking eyeballs that actually taste delicious. You can use them as a cocktail garnish or serve in a bowl as a creepy snack for your kids.

Provided by JuliettevanSon

Categories     Appetizers and Snacks

Time 20m

Yield 20

Number Of Ingredients 4

¼ cup strawberry jam
1 (11 ounce) can lychees, drained
½ (6 ounce) container fresh blueberries
toothpicks

Steps:

  • Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

Nutrition Facts : Calories 23.5 calories, Carbohydrate 6.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 3 g

HALLOWEEN BLOODSHOT EYEBALL SOUP



Halloween Bloodshot Eyeball Soup image

Canadian White Cheddar and Potato Soup with a Cranberry Swirl:Hearty yet simple, this comforting soup will ground everyone before or after a day of candy. Thick potato Canadian Cheddar soup suspends the cranberries in the image of an eyeball. Who knew they could be so delicious? Make in advance and serve with a green salad for a spooktacular dinner or lunch.

Provided by Olha7397

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 garlic clove, minced
1 cup onion, chopped
1/2 cup celery, chopped
4 cups potatoes, peeled and diced yellow fleshed (about 3 large) or 4 cups oblong potatoes (about 3 large)
4 cups chicken stock, reduced- sodium
1 1/2 cups canadian old white cheddar cheese, shredded
1 cup sour cream (5% M.F.)
6 tablespoons whole cranberry sauce, canned

Steps:

  • In large pot, melt butter over medium heat; cook garlic, onion and celery stirring for 3 to 5 min or until onion is softened. Add potatoes and chicken stock; bring to boil, over high heat. Reduce heat and simmer, stirring occasionally for about 10 to15 min or until potatoes are tender.
  • In a blender, in batches, or with an immersion blender, puree until smooth; return to pot, if necessary. (Make-ahead: Cover and refrigerate up to 2 days.) Stir in cheese and sour cream; heat over low heat until cheese melts.
  • Spoon 1 tbsp (15 mL) cranberry sauce in center of each shallow bowl and ladle soup around cranberries, not covering so it appears as an eyeball. Serve immediately. Serves 6. Preparation 10 minutes, cooking time 32 minutes.
  • Tips:.
  • For a Halloween cocktail party, serve hot soup in 2 oz. (50 mL) shot glasses and top with 1 tsp (5 mL) of cranberry sauce. Yield 30 servings.

Nutrition Facts : Calories 405.9, Fat 23, SaturatedFat 13.7, Cholesterol 61.4, Sodium 486.3, Carbohydrate 35, Fiber 2.9, Sugar 11.4, Protein 15.9

CAKE EYEBALLS



Cake Eyeballs image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 24 to 30 servings

Number Of Ingredients 4

One (18.25-ounce) box red velvet or yellow cake mix (plus required ingredients)
One (12-ounce) can frosting (any kind)
12 ounces white chocolate melting disks
Assorted gel icing, for decorating

Steps:

  • Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes. Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely.
  • Break off sections of the cake and crumble in a large bowl. When finished, you should have a bunch of very fine cake crumbs. Using a rubber spatula, work the frosting into the cake until it is no longer visible. (Even if you use white frosting with red velvet cake, the white will eventually blend in entirely.)
  • Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a parchment-lined baking sheet. This is important: Pop 'em in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them.
  • When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the pan. Add the cake balls one at a time to the melted white chocolate and gently roll to coat. Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate. With a toothpick, push the ball off of the fork and back onto the parchment-lined baking sheet. Let set at room temperature, 10 to 15 minutes. Decorate with gel icing to look like eyeballs.

BLOODSHOT EGGS



Bloodshot Eggs image

Provided by Food Network Kitchen

Time 50m

Yield 4 eggs

Number Of Ingredients 0

Steps:

  • Place 4 eggs in a wide pot; cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Drain the eggs and run under cold water to cool. Lightly tap the eggs against the counter to crack all over. Fill 2 tall, wide glasses three-quarters of the way with warm water. Stir in 1/2 teaspoon white vinegar and a few drops of red food coloring to each, then add 2 eggs to each glass. Refrigerate 4 hours, then drain and peel the eggs.

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