Monster Eyes
We had a Progressive Dinner recently, and when I spied a recipe for Monster Eyes, I thought it would be the perfect addition to the menu for the kids. Tasty and easy to make, this is a good recipe to get kids in the kitchen as the steps are basic… mixing, rolling, baking.
A few notes on the below recipe — While mixing, I needed to use a little bit of water to get the ingredients to hold properly. When inserting the olive (aka eyeball), be sure to get it in there good, otherwise it will pop out while baking. When serving, I included a little honey mustard alongside it for a dipping sauce, which worked well.
Although Halloween has come and gone, there’s no better time than the present to creep out your kids in the most fun way possible.
Monster Eyes
Recipe courtesy of Southern Living magazine, October 2007
Prep: 20 min., Bake: 18 min. per batch
Combine 3 cups all-purpose baking mix, 1 lb. ground hot pork sausage, and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets. Press 1 pimiento-stuffed Spanish olive (you’ll need 1 7-oz. jar) deeply into center of each ball. Bake at 400° for 15 to 18 minutes or until lightly browned.
Note: For testing purposes only, we used Bisquick for all-purpose baking mix and Jimmy Dean Hot Ground Pork Sausage.
Yield: Makes about 4 1/2 dozen
Photo from Southern Living magazine.
