Eyeballpotion Recipes

Steps:

• Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (you should be able to fill 2 trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube tray in warm water for 15 to 30 seconds and run a knife around the edges of each ice cube. Turn the "eyes" out on a serving plate and refrigerate until serving time.

Steps:

• Stuff the cherries into the holes of the lychees, using a toothpick to keep them in place if necessary. Place each stuffed lychee on a sheet pan or in a freezer-safe casserole dish. Freeze for at least 8 hours and up to overnight.
• Mix the prosecco, vodka and cherry juice together in a large punch bowl. Taste and add the reserved lychee juice as needed for sweetness. Remove the toothpicks from the frozen lychees. Add the "eyeballs" to the punch and serve with a gummy worm draped over the rim of each glass, if desired.

Steps:

• Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
• Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
• Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a Smartie onto the surface while wet. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.

Steps:

• Using a melon baller or small ice cream scoop, place 2 small scoops (about 2 Tbsp. each) of whipped topping into each of 12 dessert dishes for "eyeballs." Place a blueberry in each scoop for the "pupil." Freeze 30 minutes or until firm.
• Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Spoon gelatin into prepared dishes around each eyeball, leaving the top of the eyeballs exposed.
• Refrigerate 1-1/2 hours or until firm.

Steps:

• Add boiling water to gelatin mix in bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until thickened.
• Spoon into 20 (1- to 2-oz.) plastic or paper cups. Place chocolate chip in gelatin in center of each cup.
• Refrigerate 3 hours or until gelatin is firm. Run knife around edge of each cup to loosen gelatin before unmolding.

Steps:

• In a small bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. , In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese's candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set. , In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.

Steps:

• USING a melon baller or small ice cream scoop, place 2 small scoops (about 2 tablespoons each) of whipped topping into each of 12 dessert dishes for "eyeballs." Place a blueberry in each scoop for the "pupil." Freeze 30 minutes or until firm.
• MEANWHILE, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Spoon gelatin into prepared dishes around each eyeball, leaving the top of the eyeballs exposed.
• REFRIGERATE 1-1/2 hours or until firm.