Monster Eyes

Monster Eyes Recipe
Photo: Oxmoor House
Halloween is dominated by sweets so go the savory route and make these Monster Eyes with simple sausage ball ingredients and green olives with pimentos.


Makes about 4 1/2 dozen Monster Eyes (serving size: 1 monster eye)

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 54
Caloriesfromfat 57 %
Fat 3.4 g
Satfat 1.4 g
Monofat 1 g
Polyfat 0.3 g
Protein 2.6 g
Carbohydrate 3.7 g
Fiber 0.3 g
Cholesterol 9 mg
Iron 0.3 mg
Sodium 176 mg
Calcium 55 mg


3 cups all-purpose baking mix
1 pound ground mild or hot pork sausage
1 (10-ounce) block extra-sharp Cheddar cheese, shredded (we used Cracker Barrel)
54 small pimiento-stuffed olives


1. Preheat oven to 400°.

2. Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.

3. Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts.

Make-Ahead Tip: Freeze Monster Eyes in an airtight container up to 1 month. To reheat, place frozen balls on an ungreased baking sheet, and bake at 350° for 10 minutes or until heated through.

Southern Living Kids Cookbook,

Oxmoor House

August 2008
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