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.
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.
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
THE CHERRY BOMB
Steps:
- Using a muddler or the handle of a wooden spoon, muddle cherries, lemon and lime wedges, mint leaves, simple syrup, and bitters in a mixing glass or cocktail shaker. Add rum and stir to combine.
CHERRY BOMB
This is a wonderful rum drink with lime and grenadine. It's great for any occasion. If this recipe seems too easy, well it is, but the drink is incredibly enjoyable and worth the lack of trouble!
Provided by TENS100
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a mixing glass combine rum, lime soda, grenadine and lime juice. Mix well and pour into chilled glasses. Garnish with lime slices and cherries.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 49.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 31.9 mg, Sugar 38.9 g
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
DRUNKEN CHERRIES AKA CHERRY BOMB
I had bought a large jar of cherries to make my Three Not So Blind Mice recipe #47819 , So with the left overs I soaked them and they disappeared!!! Also the left over Rum that soaked the Cherries can be used in a drink of your choice or try it in my Cranberry, Apple Spiced Tea #48626
Provided by Rita1652
Categories Beverages
Time 2m
Yield 15-20 serving(s)
Number Of Ingredients 2
Steps:
- Cover Cherries in a jar with Rum.
- Serve in Pina colada`s or straight up.
- You can pour the rum on a cooked chocolate devils food cake before icing.
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 BOMB BARBECUE SAUCE
Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good - and pretty hot.
Provided by Food Network
Categories condiment
Number Of Ingredients 15
Steps:
- In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
- Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
- Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
CHERRY BOMB
Steps:
- Muddle lime and mint leaves in a shaker or serving pitcher (if the pitcher is sturdy enough). Add cherry juice, gin, and seltzer and stir to incorporate. Serve over ice-filled glasses.
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.
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 BOMB (SHOT)
This is my absolute favorite shot. I sometimes have it as a drink. Just pour the shot into a ice filled glass and fill remainder of glass with red bull.
Provided by Shelby Jo
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour red bull into a glass. Drop a shot glass filled with the Cherry Dr. McGillicuddy's into the red bull glass.
- SHOOT!
Nutrition Facts : Calories 55.3, Fat 0.1, Sodium 103.2, Carbohydrate 13.4, Sugar 12.4, Protein 0.3
LINDA'S CHERRY BOMBS
I make this ahead of time for a no-stress fast dessert. Try making this for your kids and watch their eyes pop out in amazement. Everyone will think you are a genius! As most of my recipes, this one will let you change ingredients to your own tastebuds. You can make these very quickly and they are make-ahead desserts that will WOW everyone.
Provided by Secret Agent
Categories Frozen Desserts
Time 20m
Yield 12 bombs, 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Line a 1/2 sheet pan with parchment and put it in the freezer.
- Use an ice cream scoop to proportion the bombs.
- Carefully center a chocolate covered cherry into each scoop being careful to get it level on the bottom and being careful not to push the cherry through to the top. Scrape any excess ice cream off and put a cookie flat side down covering the bottom. I have made these without the cookies several times and they still work great! You can even use sponge cake but I think the cookies are better for this dessert.
- Put the bombs on the frozen cookie sheet as you make them being sure to keep them frozen.
- When you are done assembling them freeze them solid overnight and then store them in a zip freezer bag.
- The day you want to serve them: Cover them with Magic Shell, sprinkle some chopped pistachio nuts on top before the shell hardens, working fast. Pop them back into the freezer as you cover them and let them set up.
- Melt the raspberry jam and strain out the seeds. Drizzle some jam onto your serving plates and then zig zag a squirt or two of chocolate syrup onto the plate to make a pretty design and sprinkle a teeny bit of pistacho nuts on the plate edge.
- Place one or two bombs on the plate.
- Make sure your guests have a table knife and a spoon.
- Watch their delight as they attack this Neopolitan dessert!
Nutrition Facts : Calories 243.3, Fat 6.2, SaturatedFat 1.8, Cholesterol 0.8, Sodium 165.8, Carbohydrate 44.4, Fiber 1.9, Sugar 25.3, Protein 3.1
CHERRY BOMB CHICKEN
Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h40m
Yield 6
Number Of Ingredients 14
Steps:
- Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
- Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
- Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
- Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
- Brush each chicken piece with thyme and oil mixture.
- Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 490 calories, Carbohydrate 22.6 g, Cholesterol 129.3 mg, Fat 25.3 g, Fiber 1.3 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 5251.8 mg, Sugar 18.5 g
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.
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