Cherrybombs Recipes

CHERRY BOMBS

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.

CHERRY BOMBS

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

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.

DRUNKEN CHERRIES AKA CHERRY BOMB

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.

PICKLED CHERRY BOMB PEPPERS

Steps:

• Place water, vinegar, salt and sugar in a pot and bring to a simmer, then turn off and allow to cool.
• Use a paring knife or kitchen scissors - trim the excess stem from your peppers and set aside. Slice 1 large or 2 smaller yellow wax peppers into thin rings and set those aside too.
• Place the cherry bomb and yellow wax peppers in your jar. Approx. one lb of peppers will fit between 2 pint wide mouth canning jars. Pack tightly.
• To each jar, add 2 cloves garlic, 3 whole peppercorns, 1/2 tsp pickling spice and 2 bay leaves.
• Pour cooled liquid over the peppers to 1/2 inch of the lip of the jar. Wipe rims. Apply seals and bands. Refrigerate for 24 hours before enjoying.

CHERRY BOMB (SHOT)

Steps:

• Pour red bull into a glass. Drop a shot glass filled with the Cherry Dr. McGillicuddy's into the red bull glass.
• SHOOT!

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

Steps:

• Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
• Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
• Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
• Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
• Once you have all your bombs made, pop them in the freezer for about 20 minutes.
• While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
• After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
• Place it on wax paper and wait for it to dry completely.

MOONSHINE CHERRIES

Steps:

• In a small pot, place sugar and your booze of choice (original moonshine is recommended) and bring to a simmer over medium heat while stirring constantly.
• Once the mixture has come to a simmer, turn off the heat and let it sit for about 15- 20 minutes and then stir in a few tablespoons of lemon juice. Fill your sanitized glassware with the cherries and pour the boozy mixture over the top, leaving about 1-inch headspace. Secure the lid and store in the refrigerator for up to a year. If you'd rather the moonshine cherries be shelf-stable, process them in a hot water bath for 15 minutes.