Halloween Spooky Eyeballs Recipes

Steps:

• Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

Steps:

• 1. In a large microwave safe mixing bowl, combine the butter and peanut butter. Melt mixture in the microwave for about 2 minutes until butter and peanut butter is melted; stir the mixture a few times during the microwaving process to combine ingredients.
• 2. Remove the bowl from the microwave and stir in the powdered sugar. You may need to use your hands to thoroughly incorporate it.
• 3. Roll the mixture into small 1-inch balls while mixture is still warm. If mixture becomes too crumbly, put the bowl back into the microwave and warm it up some more.
• 4. Place balls on 2 cookie sheets lined with wax paper. Refrigerate or freeze for about 30 minutes. Meanwhile....
• 5. Melt the vanilla almond bark in a double boiler.
• 6. Bring out one cookie sheet of peanut butter balls at a time. Using a tooth pick, dip peanut butter ball in the coating and then gently tap the ball on the side of the pan to remove excess coating. Then Use a small knife to try and scrape a little of the excess coating off the bottom to help prevent a big glob on the bottom. Place ball back on cookie sheet and twist the toothpick gently to remove it.
• 7. Gently press an M&M on top of the toothpick hole while coating is still warm.
• 8. Using a tooth pick, dip it into red coloring and add squiggly lines into coating to make blood shot eyes. (you can use some prepared red icing out of a tube, if you wish)
• 9. Melt the chocolate chips in a small microwave safe bowl. Using a toothpick, dot the centers of each M&M. Chill candy on a cookie sheet until firm. Store in an air tight container.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of three 8-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/3 cups batter in each pan.
• Bake cakes 17 to 21 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Divide frosting into 3 small bowls (1 cup each). Stir 1/2 teaspoon different color of food color into each bowl. Fit 3 separate decorating bags with 1/2-inch round piping tip; fill each with different color frosting. Place first cake layer on plate. Using green frosting, pipe around top edge of cake layer, forming a thick frosting border. Spread additional frosting over top of cake inside frosting border. Top with second cake layer; repeat border and filling with purple frosting. Place third cake layer on top; repeat with orange frosting. Pipe remaining frosting into mounds over top of cake, alternating colors and sizes of mounds.
• Decorate as desired using candy eyeballs on frosting mounds and side of cake. Store cake covered at room temperature.