Type what you have

Ingredients

• ✓ candy eyeball
• russet potato
• olive oil
• italian seasoning
• parmesan cheese
• meatball
• string cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pierce potatoes with a fork and microwave for 10 minutes. Let cool until safe to handle. Cut in half lengthwise and scoop out most of the flesh, leaving 1/2 inch around the shell. Discard flesh or save for another use.
3. 3 Place potato halves cut-side down on a baking sheet. Rub each half with 1 teaspoon olive oil. Flip potatoes over. Sprinkle each with 1/4 teaspoon Italian seasoning and 1 teaspoon Parmesan cheese.
4. 4 Bake in the preheated oven until shells are crisp, 12 to 15 minutes.
5. 5 Meanwhile, place meatballs on microwave-safe plates. Cover with paper towels. Microwave until hot, 70 to 75 seconds per batch. Let rest until cool enough to not melt the cheese.
6. 6 Wrap 1/4 of the cheese strings around 3 meatballs to create a mummy effect. Repeat with remaining cheese and meatballs.
7. 7 Remove potato skin coffins from the oven and place a mummy in each coffin. Apply candy eyeballs.

By Soup Loving Nicole

Ingredients

• ✓ candy eyeball
• white confectioners' coating
• chocolate sandwich cookie

Instructions

1. 1 Melt candy melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Scoop a heaping tablespoon into a resealable plastic bag and set aside.
2. 2 Working 1 at a time, use a butter knife to spread the candy melt over the top and around the sides of each cookie. Place on wax paper.
3. 3 Seal the resealable plastic bag and snip off 1 of the corners with scissors. Pipe stripes over the top of the cookies in a back-and-forth pattern. It's okay if the stripes are uneven or at different angles.
4. 4 Before the stripes dry, stick two candy eyeballs on the top of each cookie.
5. 5 Allow the candy coating to dry and harden before serving (you can expedite the hardening process by placing the wax paper and cookies into the refrigerator for a few minutes).

By fabeveryday

Ingredients

• ✓ candy eyeball
• fondant
• red confectioners coating
• chocolate sandwich cookie

Instructions

1. 1 Shape red fondant into 72 little horns relative to the size of the cookies. Line 2 baking sheets with parchment paper.
2. 2 Place red confectioner's coating in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove from heat.
3. 3 Use a spoon to cover the top and sides of each cookie with melted red coating. Place on the prepared baking sheet. Stick 2 small devil horns near the top and add 2 candy eyeballs. Let stand until dry, about 1 hour.

By barbara

Ingredients

• ✓ candy eyeball
• apricot
• peach
• green grape
• confectioners' sugar
• water

Instructions

1. 1 Arrange apricots and peaches on a platter. Skewer a few grapes on a toothpick vertically and the last one horizontally (for the head).
2. 2 Mix confectioners' sugar with water to make a thin, slightly sticky icing. Use icing to glue 2 candy eyeballs on each piece of fruit and on the horizontal "head" of the grape caterpillar.

By Lola

Ingredients

• ✓ candy eyeball
• cupcake
• vanilla frosting
• marshmallow
• black licorice lace
• miniature marshmallow

Instructions

1. 1 Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
2. 2 Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
3. 3 Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
4. 4 Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
5. 5 Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.

By kristen

Ingredients

• ✓ candy eyeball
• popcorn
• brown sugar
• butter
• marshmallow
• green food coloring

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 Melt brown sugar and butter together in a saucepan over medium heat, stirring often. Stir in marshmallows until melted and smooth. Stir in green food coloring until color is evenly distributed. Pour mixture over popcorn and stir until evenly coated. Sprinkle in candy eyeballs.

By Ashlee Marie Prisbrey

Ingredients

• ✓ candy eyeball
• white chocolate
• blue food coloring
• marshmallow
• yellow food coloring
• red food coloring
• lollipop stick
• black decorating gel

Instructions

1. 1 Place white chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour about 1/3 of the melted white chocolate into a separate bowl and color blue with a few drops of blue food coloring. Keep stirring chocolate so it does not get hard.
2. 2 Dunk the lower third of each marshmallow into the blue chocolate and place marshmallow onto plates with the blue chocolate side up.
3. 3 Mix yellow food coloring into the remaining white chocolate. Add a little bit of red food coloring to the yellow until you get the right shade of yellow for your minions.
4. 4 Stick cake pop sticks into the marshmallows on the blue side and dunk marshmallows into the yellow colored white chocolate up to the blue line. Stick marshmallow pops into a piece of styrofoam or a stale loaf of bread. Stick 1 or 2 eyes onto the yellow part of the marshmallow pops while chocolate is still wet and allow to dry, about 2 hours.
5. 5 Draw black glasses and a mouth onto the minion faces with the black decorating gel. Draw hair on top of the marshmallows if you like.

By stella

Ingredients

• ✓ candy eyeball
• butter
• white sugar
• vanilla extract
• egg
• self-rising flour
• milk
• confectioners' sugar
• butter
• milk
• brown food coloring
• vanilla wafer cookie
• red jelly bean
• chocolate candy
• pretzel

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
4. 4 Remove the tin from the oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour.
5. 5 Combine confections' sugar, 1 tablespoon butter, and 1 tablespoon milk in a large bowl; beat with an electric mixer until smooth and creamy. Thin frosting with a little milk or water, if necessary. Add food coloring and stir until frosting is uniformly brown. Add more food coloring, 1 drop at a time, until frosting is the color you like.
6. 6 Spread a thin layer of frosting on top of each cupcake. Break vanilla cookies in half. Place half a cookie on each cupcake as a mouth. Use a bit of frosting to glue a jelly bean onto the cookie for Rudolph's red nose. Stick 2 candy eyeballs into each cupcake. Break off a piece from each pretzel so they look like antlers and stick 2 onto the top of each cupcake. Shape chewy candies into ears and stick 2 onto the sides of each cupcake.

By rasckus

Ingredients

• ✓ candy eyeball
• green food coloring
• confectioners' sugar
• vanilla extract
• butter
• cream cheese
• salt
• baking soda
• baking powder
• cocoa powder
• flour
• all-purpose flour
• egg
• vanilla sugar
• white sugar
• butter
• white vinegar
• milk

Instructions

1. 1 Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
3. 3 Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
4. 4 Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
6. 6 Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting green with a few drops of food coloring.
7. 7 Place green frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form green 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur. Add 2 eyes to each cupcake.

By gen_x

Ingredients

• ✓ candy eyeball
• mango
• orange food coloring
• confectioners' sugar
• vanilla extract
• butter
• cream cheese
• salt
• baking soda
• baking powder
• cocoa powder
• flour
• all-purpose flour
• egg
• vanilla sugar
• white sugar
• butter
• white vinegar
• milk

Instructions

1. 1 Combine milk and vinegar in a bowl. Let stand until milk curdles, about 5 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 24-cup mini muffin tin or line cups with paper liners.
3. 3 Combine 1/2 cup butter, white sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
4. 4 Mix 3/4 cup plus 1 tablespoon flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Alternate adding flour mixture and curdled milk to the creamed butter mixture, mixing until batter is well blended. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center of 1 cupcake comes back clean, about 14 minutes. Cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely, about 1 hour.
6. 6 Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually. Color frosting orange with a few drops of food coloring.
7. 7 Place orange frosting in a pastry bag fitted with a grass tip. Hold the pastry bag at a 90-degree angle 1/8 inch above the surface of a cupcake. Squeeze bag to form orange 'fur' by pulling tip up and away when the icing strand is about 1/2 inch high. Repeat to cover cupcake evenly with fur.
8. 8 Add 2 eyes to each cupcake. Cut dried mango into small strips and arrange into the frosting as 'horns'.

By gen_x

Ingredients

• ✓ candy eyeball
• cream cheese
• cheddar cheese
• salt
• black pepper
• jalapeno pepper
• crescent roll
• egg
• milk
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
3. 3 Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.
4. 4 Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.
5. 5 Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes.
6. 6 Remove from baking sheet and stick candy eyeballs in melted cheese.

By barbara

Ingredients

• ✓ candy eyeball
• corn snack
• cheese-flavored cracker
• popcorn
• pretzel stick
• brown sugar
• corn syrup
• butter
• salt
• vanilla extract
• baking soda
• vanilla candy coating
• candy corn
• candy-coated peanut butter pieces

Instructions

1. 1 Preheat the oven to 255 degrees F (124 degrees C).
2. 2 Combine corn snacks, cheese crackers, popcorn, and pretzel sticks in a large roasting pan.
3. 3 Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium heat, stirring occasionally. Cook, stirring frequently, for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour syrup over snack mixture in the roasting pan; stir to coat.
4. 4 Bake in the preheated oven for 1 hour, stirring to coat every 15 minutes.
5. 5 Line a countertop with waxed paper. Spread snack mix into a single layer on top.
6. 6 Place candy coating in a microwave-safe bowl and heat in the microwave for 1 minute. Stir until smooth and place a dot of melted candy on the back of a candy eyeball; attach to a corn snack. Repeat with remaining eyeballs.
7. 7 Transfer snack mix to a large bowl. Stir in candy corn and peanut butter candy pieces until incorporated.

By SunnyDaysNora

Ingredients

• ✓ candy eyeball
• all-purpose flour
• confectioners' sugar
• cocoa powder
• cocoa powder
• baking powder
• vanilla sugar
• salt
• butter
• milk
• egg
• confectioners' sugar
• lemon juice

Instructions

1. 1 Combine flour, 1 cup confectioners' sugar, 3/4 cup plus 2 tablespoons cocoa powder, baking powder, vanilla sugar, and salt in a large bowl. Work in butter with your fingers until mixture resembles small crumbs. Add milk and egg; knead into a soft dough. Place in a bowl, cover, and refrigerate for 30 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Roll dough into long, thin 8-inch ropes, pinching one end into a pointy tip. Arrange in the shape of a little poop-mound with the pointy tip on top; place onto the prepared baking sheet, leaving space between individual cookies.
4. 4 Bake in the preheated oven until lightly darkened on the bottom and dried, 10 to 12 minutes. Carefully remove from baking sheet and transfer onto a wire rack to cool completely, about 2 hours.
5. 5 Mix 3 tablespoons confectioners' sugar with lemon juice to form a thin icing. Glue 2 candy eyeballs on each poop cookie and let dry.

By barbara

Ingredients

• ✓ candy eyeball
• shortening
• peanut butter
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white sugar
• chocolate candy sphere
• chocolate filling
• chocolate frosting

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. 2 Beat shortening, peanut butter, brown sugar, and ½ cup white sugar in a large bowl with an electric mixer until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
3. 3 Mix flour, baking soda, and salt together in a small bowl; add to peanut butter mixture in the large bowl and stir until completely incorporated into a dough.
4. 4 Divide and shape dough into 48 balls.
5. 5 Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the center of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
7. 7 Cut each chocolate truffle in half. Put one piece atop each cookie with the rounded side facing upwards.
8. 8 Spoon frosting into a piping bag fitted with a small round tip, or use a resealable plastic bag with a corner snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
9. 9 Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

By What's for dinner, mom?

Ingredients

• ✓ candy eyeball
• nonstick cooking spray
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt
• butter
• cocoa powder
• milk
• powdered sugar
• candy-coated chocolate
• candy corn

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup mini muffin tin with cooking spray.
2. 2 Make the brownies: Cream butter and sugar together in a bowl with an electric mixer. Add egg and vanilla; mix well. Stir flour, cocoa powder, baking powder, and salt together in a separate bowl. Add flour mixture to butter mixture and mix until batter is smooth. Divide batter evenly among the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
4. 4 Meanwhile, prepare the frosting: Combine butter, cocoa powder, and milk in a bowl and mix with an electric mixer until smooth. Gradually add powdered sugar and mix until frosting is smooth and fluffy.
5. 5 Spoon frosting in a piping bag fitted with a Wilton #10 tip. Pipe a circle of frosting near the bottom half of each mini brownie to create the turkey's head. Add two candy eyes. Add 1 red chocolate piece to form the beak. Pipe 5 lines of frosting in the shape of a semi-circle formation coming up from the head. Place a piece of candy corn on each of the 5 lines to form the turkey's feathers.

By Kim's Cooking Now