CHERRY BOMBS
You'll win praise for these clever cherry bombs. Serve them for a special occasion with a knife and dessert spoon. -Linda Triplett, Renton, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm., Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm., Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup.
Nutrition Facts : Calories 622 calories, Fat 38g fat (20g saturated fat), Cholesterol 50mg cholesterol, Sodium 98mg sodium, Carbohydrate 72g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE-CHERRY BOMBS
Provided by Food Network
Time 45m
Yield 14 servings
Number Of Ingredients 5
Steps:
- 1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved.
- 2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
- 3. Pour into 14 (3 oz.} paper cups sprayed with cooking spray. Refrigerate for 15 min.
- 4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.
- Variation: Substitute mini-muffin pan or ice cube tray for paper cups.
CHERRY BOMBS
The cherry bomb evokes the Shirley Temple that used to make you feel grown-up.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
Steps:
- Place 2 cups water in a medium saucepan, and bring to a boil over medium-high heat. Add grenadine; stir to combine. Pour mixture into two ice-cube trays. Freeze until solid, 2 hours or overnight.
- Fill six glasses with grenadine ice cubes. Top with soda. Garnish with cherries, and serve.
CHOCOLATE-CHERRY BOMBS
Watch the video to see this Chocolate-Cherry Bombs recipe in action. These dramatically delicious Chocolate-Cherry Bombs have truly explosive flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 14 servings
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
- Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
- Pour into 14 (3-oz.) paper cups sprayed with cooking spray. Refrigerate 15 min.
- Top with cherries; press gently into gelatin mixture to secure. Refrigerate 20 min. or until gelatin is firm. Unmold just before serving.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 2.9362 mg, Sodium 40 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 2 g
CHOCOLATE COVERED CHERRY BROWNIE BOMBS RECIPE - (4/5)
Provided by bobcat
Number Of Ingredients 4
Steps:
- Make brownies and bake according to directions on the box. Let cool completely. DO NOT OVERCOOK. Crumble the brownies and mix in about 3/4 cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. Add more frosting a little at a time if you need to until you have the right consistency (stays together easily, but isn't too sticky) to roll into balls. Start with about 1 tablespoon of brownie/frosting mixture. Form into a ball, then make a hole in the middle to drop one cherry from the pie filling into. Use a little more the brownie/frosting mixture if needed to seal the cherry in. Place balls in freezer for about 20 minutes. While they are hardening in the freezer, melt the chocolate chips. You may use more or less depending on how heavily you coat the balls. After removing the balls from the freezer, keep them in the refrigerator while taking one out at a time and dropping into the melted chocolate, tap off the excess chocolate and place on wax paper for them to dry completely.
CHERRY-CREAM CHEESE CRUMB CAKE BOMBS
In my family, we all agree that the sweet, crunchy crumb topping is the best part of any baked good. Growing up, it was not uncommon to meet my aunt or mom in the kitchen late at night, stealing a few crumbs off the top of the cake. The next day there would be noticeably fewer crumbs, and some guilty looks on everyone's faces. I don't always have the energy to create time-intensive, complicated baked goods, so I have come up with some shortcuts. Thanks to Pillsbury™, the hard work of making the pastry is done, and I get to just focus on making memories and connecting my children to our heritage. I am proud to encourage a new generation of crumb topping lovers!
Provided by Food Network
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
- In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
- Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
- In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
- Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
- Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.
CHERRY-CREAM CHEESE CRUMB CAKE BOMBS
How to make Cherry-Cream Cheese Crumb Cake Bombs
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
- In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
- Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
- In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
- Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
- Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.
CHERRY BOMBS
These are tasty little "grown up" treats.
Provided by Joyce Lowery
Categories Fruit Appetizers
Number Of Ingredients 2
Steps:
- 1. By a large bottle of cherries with stems. Pour out 1/2 of the cherry juice.
- 2. Fill the bottle of cherries back up with vodka.
- 3. Let stand in refrigerator overnight or several days for a potent surprise for your guests.
SMOKED CHERRY BOMBS
I got this recipe off of a pepperhead forum, and man, is it killer! I use the Cherry Bomb strain cherry peppers(extra hot), from my garden, but you can use whatever peppers you have on hand. Jalapenos, Habaneros, Anaheim, Poblano, etc. A great way to use up all the extra peppers from the garden! Easy to make, great for the Superbowl, any football Sunday, or any other party occasion.
Provided by TJW2725
Categories Meat
Time 45m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Brown the beef in a skillet, drain and add the taco seasoning.
- Add 1/2 cup water and simmer for about 30 minutes.
- Set aside and cool.
- Cut the stems off of the peppers and scoop out the seeds.
- Fill with taco meat, and wrap the pepper with bacon.
- Secure with toothpicks, or a shish kebob, and smoke over apple wood on the grill for about 15 minutes or until the bacon is cooked, turning once after 7 minutes.
- Enjoy with a good cold beer.
- *I make my own taco seasoning as follows.
- 1/4 tsp Ancho chile powder.
- 1/4 tsp Chipotle chile powder.
- 1/4 tsp Cumin.
- 1/4 tsp nutmeg.
- 1/4 tsp paprika.
- 1/4 tsp garlic powder.
- 1/4 tsp onion powder.
- 1/4 tsp cayenne pepper.
- Mix well and store in an airtight container.
Nutrition Facts : Calories 188.7, Fat 14, SaturatedFat 4.8, Cholesterol 30.9, Sodium 212.2, Carbohydrate 8.1, Fiber 1.4, Sugar 4.8, Protein 8.5
CHERRY BOMBS
I found this recipe ages ago in my mum recipe book. Mix of coconut and cherries fits very well. Usually coconut recipies r dull and without a taste. Cherries fix it !!!
Provided by Ursula1309
Categories Nuts
Time 30m
Yield 24 bombs, 24 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 150C/ Gas 2. Prepare 1-2 trays with grease paper.
- 2. Whisk egg whites untill stiff.
- 3. Add icing sugar, ground almonds, dry coconut, essence drops.
- 4. Chopped cherries and add them to the dough.
- 5. Place bombs using tablespoon on the papers.
- 6. Put trays into the oven for 20 min or untill they're gold.
- 7. Take them out and leave to chill.
- 8. Enjoy !
Nutrition Facts : Calories 71.8, Fat 4.1, SaturatedFat 1.7, Sodium 17.3, Carbohydrate 8.1, Fiber 0.8, Sugar 7, Protein 1.4
CHERRY BOMBS
These take a little time to make but it is so worth it!
Provided by Kathy Sandoz
Categories Candies
Time 2h
Number Of Ingredients 9
Steps:
- 1. Mix butter, sugar and milk. Add coconut, vanilla and nuts. Chill.
- 2. Form balls with cherries in the middle. Make sure you completely cover the cherry, leaving the stem exposed so you can hold it to dip the ball into the chocolate. Chill again.
- 3. Melt ½ cake of paraffin with 12 ounces chocolate chips over hot water. Hold the cherry stem and dip each ball into the chocolate. If the chocolate coating seems too thin, let it harden for a minute or so and dip again until it is how you want it. Place on parchment or waxed paper to dry. Store in air-tight containers in refrigerator.
- 4. *NOTE: These can be made without cherries. Stick toothpicks into the balls to dip in the chocolate. IDEAS: Try adding in a few drops of food coloring before chilling, then form into balls for a little bit of color.
BOOZY CHRISTMAS CHERRY BOMBS
How to make Boozy Christmas Cherry Bombs
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Drain cherries; discard cherry juice. Return cherries to jar. Pour vodka over cherries in jar; replace cover. Refrigerate 12 to 24 hours.
- Line large cookie sheet with cooking parchment paper. Drain cherries; discard or use vodka in your favorite cocktail. Pat cherries dry with paper towels.
- In medium microwavable bowl, microwave candy coating uncovered on High 45 to 60 seconds, stirring until melted and smooth. Dip bottom half of each cherry into candy coating, then into green sugar. Place on cookie sheet. Let stand about 10 minutes or until coating is firm. Store tightly covered in refrigerator up to 2 days.
CHERRY BOMBS
I stumbled across this recipe in a whole-in-the-wall bar a couple of decades ago. They sold for $.25 each. Since I'm a cheap date, I only need a couple of bucks to be happy.
Provided by Joanne Hollingsworth @kiliape
Categories Cocktails
Number Of Ingredients 3
Steps:
- Drain and discard the juice from the maraschino cherries.
- Refill the jar with Vodka.
- Refridgerate. The longer the better. Mine have been in the fridge for about 6 months.
- Garnish your favorite drink with cherries. Or, use a toothpick to dig them outta the jar and enjoy!
- Transfer the vodka to a new jar when refilling with cherries.
- If vodka is not your thing, try any clear spirits.
CHERRY TOMATO BOMBS
Description: Here's a "firecracker" you can eat! Pop these creamy Cherry Tomato Bomb appetizers into your mouth in a single bite and enjoy the fireworks. Serving Suggestion: If you have extra cream cheese and avocado, mix them together and add some Sriracha. Enjoy on pepper strips or crackers. For more great California Avocado recipes, visit CaliforniaAvocado.com.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Cut a small slice off the top of each cherry tomato and hollow out the center of each, discarding the seeds and juice. If the tomatoes will not stand up, cut a very small slice off the bottom so that they have a flat bottom.
- Squirt a couple of drops of Sriracha into each tomato.
- Fill each tomato about half way with cream cheese. Depending on the size of the tomatoes, you may have extra cream cheese.
- Cut the avocado into little cubes sized to fit in the tomatoes. You may have extra avocado. Place the avocado cubes on top of the cream cheese in each tomato, pushing down gently.
- Add a generous drop of Sriracha on top of each tomato and insert a pepper strip to look like the cherry bomb fuse. Serve.
- Tip: Use a baby food spoons or other very small spoon to hollow out and fill the tomatoes.
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