Zombie Eyeball Cookies

Zombie Eyeball Cookies

Zombie Eyeball Cookies

Are you going to have a little spooky soiree? Do you need to send a tray of treats to school. Are ya just hungry? I am. Hungry, that is. Hungry for some cookies! These gory, little blobs of goodness are easy to throw together. I based this recipe on those monster eye cookies that float across the web. I really didn’t like them because they had cream cheese as an ingredient. Dude! Cream cheese goes on bagels, or pastries or, I don’t know, how about CHEESECAKE? Not cookies. Not Zombie eyeball cookies, anyhow. I did like that they are made out of a cake mix. That’s very handy. No need to measure out flour or sugar. Just dump it in the bowl with some eggs, oil & vanilla extract. So, that’s what I did and now you can do it too!

The beginning of our cookies:

Zombie ingred

Cookie ingredients

You’ll need a box of white cake mix, 2 eggs, vegetable oil, butter, vanilla extract, green and yellow food coloring, red and black edible food markers, a tube of red decorating gel, a cup of white sugar to roll the dough balls in, and some yogurt covered raisins or peanuts. There are premade candy eyeballs available, but read your labels. Most contain gelatin. This is why I chose to use yogurt covered candies.

Get out a couple of cookie pans. I use silicone mats on mine. You can use those or parchment paper or just use nothing. You’ll need 2 pans for the 24 cookies that we’re making. Set up your mixer. Add the butter to the work bowl and cream it.

creaming butter

Cream the butter

Scrape down the bowl and add in the eggs, vanilla and oil.

Add the eggs, vanilla & oil

Add the eggs, vanilla & oil

Mix it up.

mixing cake

Mix it.

Now, add in the box of cake mix.

add the cake mix

add the cake mix

Mix it until it’s well combined, pausing to scrape the goo off the sides. It’s going to be thick, like mashed potatoes.

cookie dough

Not mashed potatoes

Now, divide the dough into two bowls.

cookie dough

A dough divided can not be beaten.

Starting with one drop at a time,

tint dough

One drop to start

tint one bowl yellow.

yellow cookie dough

it’s really yella

Then, one drop for the green –

tinting green dough

One drop of the green

and mix it up. I started out with a fork, then went to the spoon to finish it.

Green cookie dough

Not lime sherbet.

It’s time to chill the dough for 30 minutes. After 20 minutes have passed, preheat the oven to 350º. While the dough is chillin’, we can make the eyeball centers. Get the candies and the edible food markers.

making eyeball centers

It’s eyeball making time.

I used two different brands of markers, Wilton and Americolor. I prefered the Americolor. It had a long, fine tip, whereas the Wilton one was bluntish. You may have more available to you. Anyhow, get out about two dozen candies. You might have to eat a few booboos, but you can manage. Put a black dot in the center of each candy. Then, use the red edible marker to make squiggly lines out from the black dots on half of the candies. Or all of them, if you want. Set them aside, while you go fuss with the cookie dough.

candy eyes

Why do I feel like somebodys watching me?

Get out the chilled cookie dough. You’ll need a tablespoon or a scooper about that size. I use those scoops for so many things, so very handy to have. Scoop some cookie dough and plop it in the dish of sugar, that you so cleverly have ready.

yellow cookie balls

Roll in the sugar

Roll them around until they are well coated, then place on the cookie sheet


dough balls on tray

dough balls on tray

and bake for about 10 minutes. They are done, when the bottoms are slightly brown.



Let them cool on the baking sheets for about two minutes, then remove them to a tray. Push a candy center into each cookie while they are still warm. Don’t move the candy center after it’s in there, it’ll be melty.

Cookie eyes

Bug eyes

Now, do the green.

more cookie eyes

They’re multiplying.

Let them cool completely. Get out the red decorating gel.

Red decorating gel

Red decorating gel

Using the gel, start at the center, by the candy piece and make some squiggly bloodshot eyeball veins. Yuck, huh?

eyeball vein cookies

Are you gellin’?

Let them rest for a couple of hours to set the gel. That is some sticky stuff. It’s gets everywhere. Then, set them on a nice party tray and decorate appropriately. And remember to give one of the little bony guys a cookie. He’ll be too full of cookies to eat YOU!

Zombie Eyeball Cookies

Eat a cookie, put some meat on them bones!

Zombie Eyeball Cookies
Recipe type: Dessert
Cuisine: undead
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
A scary, spooky zombie eyeball cookie easily made from a packaged cake mix and candies.
  • 1 box of white cake mix
  • ½ cup butter – room temperature
  • 2 eggs
  • 2 Tablespoons of oil
  • 1 teaspoon vanilla extract
  • Yellow and green food color
  • 1 cup granulated white sugar
  • 20 yogurt covered raisins or yogurt covered peanuts
  • Red and Black edible food markers
  • 1 tube of red decorating gel. Approx size, 1 oz.
  1. You'll need two baking sheets, either lined with a silicone mat or left ungreased.
  2. For the cookies:
  3. Cream butter. Add eggs, oil and vanilla. Mix for 30 seconds. Add in the cake mix. Mix, pausing to scrape down sides, until well combines. Divide batter into two bowls. Starting with 1 drop, add enough food color to reach the shade you desire. Tint one bowl yellow, and the other green. Chill dough for 30 minutes. After 20 minutes have passed, preheat your oven to 350º.
  4. Pour the cup of white sugar into a wide, shallow dish. Using either a tablespoon or a scooper of that size, scoop balls of cookie dough and drop into the sugar. Roll the dough balls to coat and place 2 inches apart, on a prepared baking sheet. Bake cookies for 8 to 10 minutes, or until done. Let cool on the sheet for 2 minutes. Remove to a tray and push one candy piece into the center of each cookie. Do not try to move candies once they have been pushed into the cookies. Let the cookies continue to cool for an additional 5 minutes. Using the tube of red decorating gel, add some bloodshot eye veins to each cookie. Start at the edge of the candy center and squeeze a zig-zag line out to the cookie edge.
  5. For the decorations:
  6. While the cookie dough is chilling, get out 20 yogurt covered raisins or peanuts. Using the black food marker, color a small dot in the center of each candy. Using the red food marker, draw squiggly lines, leading away from the center dot, like in bloodshot eyes. Set the completed candies aside.
  7. Place finished Zombie Eyeball Cookies on a decorative tray and goblin them up!


Zombie Eyeball Cookies

Zombie Eyeball Cookies

Grilled Avocado, Tomato & Onion Sandwich

Grilled Avocado, Tomato & Onion Sandwich

Grilled Avocado, Tomato & Onion Sandwich

Today’s post is a salute to the ever popular sandwich! A sandwich, sammich, or even the Rachael Raysim – sammie, everything tastes better between two pieces of bread. From the simple peanut butter & jelly, to the complex Dagwood, sandwiches are a mainstay of our diets. Sandwich creators are breaking new grounds every day! Would you have thought of using a donut as a hamburger bun? I wouldn’t have. That’s probably a good thing. Take a look at the sandwiches listed on the menu of your favorite eatery. There’s double this or triple that, resulting in a sandwich that is a big as your head! You would have to have a flip top mouth to eat it! Stay away from those double or triples and make this sandwich at home. Save some money and have a delicious, good for you, meal in minutes.

It’s sammich time:

Grilled avocado sandwich ingredients.

Grilled avocado sandwich ingredients.

You’ll need 4 ciabatta rolls, or any sandwich roll, a couple of avocados, a red onion (because it’s prettier than a yellow), a big tomato, some mayo and some provolone cheese. Applegate is vegetarian friendly. As always, you can use what you have on hand. Maybe a spicy chipotle mayo and a pepper jack cheese, uh-huh!

Now, if you happen to be a grill master, fire up the barbeque and grill everything outdoors. Otherwise, get out your grill pan, large fry pan, or George Foreman grill and get ready to grill. We want a medium heat, so that everything cooks without burning. Pour a couple of tablespoons of olive oil in a dish and get out a  pastry brush. If necessary, slice the ciabatta rolls in half. Brush a little olive oil over the insides of the roll

oil the bread

Brush on a little oil.

and place them face down on your grill pan.

grilled ciabatta

Grill your buns.

While they’re getting toasty, Slice all the veggies into 1/2 inch slices and spread the out on the cutting board or platter. Check the rolls. Are they nice and toasty?

toasted ciabatta

Great grill marks!

Good. Do the next two rolls. Set them aside while we grill the veggies. Brush a layer of olive oil on both sides. Sprinkle a little salt & pepper over them, too.

oiled veggies

Brush oil on the onions & tomatoes.

The avocados got their own board –

avocado oiled

Eat a few slices. I did.

Grill the onions, 6 to 8 minutes,

grilled onions

onion rings

flipping them halfway through, until they are soft.

grilling onions

Almost cooked

Remove them and pile them on your board.


Just hanging out

Grill the tomatoes.

tomatoes grilled

grill the tomatoes

They only take about 2 minutes per side.

grilled tomatoes


Remove them to hang out on the board with the onions. Time for the avocados.

Grilled avocado

So good.

After about 2 minutes, flip them.

Grilled avocado slices

Flippin’ good.

Pile them on the board too, because it’s assembly time! Open all the rolls. Spread a layer of mayonnaise on the bottom half.

mayo layer

mayo layer

Add 3 or 4 slices of avocado. Add more if you didn’t eat a bunch of them already.

layer of avocados

layer of avocado

Layer of tomatoes –

layer of tomatoes

tomato layer

Layer on onions –

grilled onion layer

layer of onions

Layer of cheese –

layer of provolone

cheese layer

And close them up!

closed roll

Close them up

Let us pause for a moment and appreciate their beauty. LOng enough? Now, devour it! We had our with some Late July chips. You need to give those a try, too. So tasty.

Grilled Avocado, Tomato & Onion Sandwich

Grilled Avocado, Tomato & Onion Sandwich

5.0 from 1 reviews
Grilled Avocado, Tomato & Onion Sandwich
Recipe type: sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious blend of veggies, grilled to tenderness, covered in cheese and piled on a toasty ciabatta roll.
  • 4 Ciabatta rolls
  • 2 Tablespoons olive oil
  • 1 Red onion, cut into ½ inch rings
  • 1 Large Tomato, cut into ½ inch slices
  • 2 Avocados, halved, pitted, peeled, and cut into ½ inch slices
  • 3 Tablespoons mayonnaise – divided
  • Salt & pepper to taste
  • 4 slices of Provolone cheese
  1. Place a grill pan or large fry pan over medium heat. Slice ciabatta rolls in half and brush cut sides with olive oil. Grill, cut side down, 2 to 3 minutes or until lightly toasted. Set aside.
  2. Brush avocado slices, tomato slices, and onion slices with olive oil. Sprinkle lightly with salt and pepper. Repeat on the other sides. Grill onions, turning halfway through cook time, 6 to 8 minutes or until softened. Remove. Grill the tomato slices 2 to 3 minutes per side. Remove from pan. Grill the avocado slices 2 to 3 minutes per side. Remove from pan. Turn heat off.
  3. To assemble grilled avocado sandwiches: Divide the mayonnaise among the ciabatta roll bottoms. Spread to the edges. Place 3 or 4 avocado slices over the mayonnaise. Top with slices of tomato, onions and cheese. Cover with top halves of bread. Serve.


Grilled Avocado, Tomato & Onion Sandwich

Lunch time.







Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese2

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

I’m sure we’ve all had it happen to us. You’ve got the perfect omelette going in the fry pan, you try to fold it over and it tears. You’re trying to slide it onto the plate and half the stuffing stays in the pan. Or, it just sticks, is undercooked or overcooked. GAH! I hate it. So, I got this recipe from the kitchen diva – Martha Stewart and adapted it to fit my needs. Now, you can adapt it to fit your needs, too! It’s a baked omelette. Just whisk up some eggs and milk, pour it into a pan, top with your favorite ingredients and bake. This version has spinach, roasted red peppers and cheese. Give it a try. Kick omelette heartbreak to the curb.

The ingredients –

omelette ingredients

omelette ingredients

First, preheat your oven to 350º. Then, give the spinach a rough chop.

Chop the spinach

Chop the spinach

Take one roasted red pepper from the jar and dry it with paper towels,

dry pepper

Dry the pepper

and cut it into small strips.

red pepper strips

Slice into strips.

Time to get cracking! Get out a medium sized bowl and crack 8 eggs into it.

break eggs

Cracked up.

Add in the milk, dijon mustard, salt and pepper.

add milk, mustard

add milk, dijon mustard, salt & pepper

Then, whisk it all together.

Whisked eggs

Whisked eggs

Measure out one cup of cheese. I grated some gouda cheese for this one.

grated gouda


Get your pan ready. You’ll need a 13 X 18 x 1 inch baking sheet. That’s a half sheet pan and most of us have one, or five. If your pan is smaller, it’s ok. Just make sure it has 1 inch sides or you’ll end up with eggs everywhere. Spray the pan with oil. Line the pan with parchment paper, letting it hang over the sides. You can trim it to fit for the long sides, but I don’t. I find that the eggs seep under the paper. Now, spray the paper with oil, too.

spray with oil

Spray with oil

Pour in the eggs. Press down the paper in the corners, so the eggs flow over there.


Pour in the eggs

Sprinkle evenly with the chopped spinach.

sprinkle spinach

Sprinkle with spinach

Do the same with the roasted red pepper strips.

add peppers

Very colorful

Bake until the edges of the omelette are set, about 10 to 12 minutes. Take it out and top with the shredded cheese.

Top with cheese

Top with cheese

Return to the oven and bake an additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles.

cheese melted

Melty cheese

Let it rest for a minute, then lift the whole shebang out and onto a large cutting board.


On top of a cutting board.

You don’t have to do this step. You can roll the omelette up while it still in the pan. You can. Not me. Hot pan, hot omelette, hot cheese equals a burned Ruth. So, I just slide it over to a board. While wearing my Ove Gloves. Now, back to the omelette. Starting with the short side of the pan, lift up and fold over 1 to 2 inches of the omelette, keeping the paper pulled away.

Fold omelette over

Fold it over.

Press the omelette down to seal. Continue to lift and fold the omelette, peeling back the paper until you reach the end.

rolling the omelette

Keep on rolling

Now, before you make that last fold, put everything on the serving platter and flip it off the paper. Garnish with a little chopped parsley and serve. We had ours with home fries, so I just piled them around the omelette. Cut the omelette into 2 or 3 inch slices. Serves 4. Enjoy!

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
A baked omelette, rolled up over delicious spinach, roasted red peppers and cheese.
  • 8 large eggs
  • ¾ cup milk
  • 2 Tbsp. Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 cup chopped fresh spinach
  • 1 roasted red pepper from a jar, pat dry and chop
  • 1 cup shredded cheese, I used gouda
  • Chopped parsley for garnish
  1. Preheat oven to 350º F. Spray a 13 x 18 x 1 inch baking sheet or similar sized pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Spray parchment with oil.
  2. Crack the eggs into a medium size bowl. Add in the milk, Dijon mustard, salt and pepper. Whisk to combine. Pour into pan. Evenly sprinkle the surface with chopped spinach and roasted red pepper pieces.
  3. Bake until the edges of omelette are set, about 10 to 12 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven and bake and additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles. Let rest for 1 minute. Starting on one short side of the pan, lift up the parchment paper and fold over a 1 to 2 inch section. Press down to seal. Continue to lift and fold the omelette, peeling back the paper, until you reach the end. On the last fold, place entire omelette on serving platter and remove paper. Garnish with chopped parsley. Cut into 2 to 3 inch slices and serve.


Rolled omelette

Breakfast is served!