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Bloody Squishy Eyeballs Recipe


Looking for a quick, easy appetizer to serve at your Halloween BOO-ffet? Eyeballs are always scary, so these little cheese bites, called Bloody, Squishy Eyeballs, will be a welcome addition to the table. They will also help create a creepy atmosphere at the party. If you are going to someone else’s house for the BOO-ffet, these eyeballs can be easily transported. The eyeballs sit on a bed of Red Pepper Relish, which is quick and easy to make, and most important, can be made up to two weeks ahead. The other components – Babybell cheese, red pepper strips, and stuffed green olive slices – can quickly be put together a few hours ahead. Not only are these eyeballs scary (and cute), they are very tasty, especially with the slightly spicy relish.
””

32 Very Scary Eyeballs

Red Pepper Relish:
2 red bell peppers, finely diced
1 medium onion, finely chopped
1 1/3 cups sugar
1 cup red wine vinegar
1/2 to 3/4 teaspoon crushed red pepper flakes, (depending on how spicy you want it)

32 mini Babybel semisoft cheeses, red wax coating removed
1 12 oz. jar roasted red peppers, cut into very thin strips
32 slices sliced stuffed green olives
  1. Place the relish ingredients in a medium saucepan; bring to a boil, turn down to a simmer, and let cook 20-25 minutes or until most of the liquid has evaporated. Let cool and refrigerate before serving.
  2. For each eyeball: put a few strips of roasted red pepper on each to resemble bloodshot eyes; place a sliced green olive in the center.
  3. To serve: Spread the relish on a serving platter; arrange the eyeballs on top.
  4. Cover and refrigerate if not serving immediately.

Amount Per Serving
Calories 124 Calories from Fat 58
Percent Total Calories From: Fat 47% Protein 17% Carb. 32%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 4 g
Cholesterol 20 mg
Sodium 246 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 8 g
Protein 5 g

Vitamin A 12% Vitamin C 30% Calcium 0% Iron 2%


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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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