Cheese Filled Eyeballs Recipes

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.

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.

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.

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.

Steps:

• Cut the eggs in half and scoop out the yolks.
• In a bowl mash the yolks with the cream cheese.
• Fill the eggs with the cream cheese mixture and push an olive into the middle of each one.
• Dip a wooden toothpick into the foodcolouring and draw bloodshot veins onto the cheese mixture, running from the olive to the outside.

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.

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.