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 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.
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
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.
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 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.
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.
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
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