Cranberry Bomb Recipes

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THANKSGIVING LEFTOVER DINNER BOMBS



Thanksgiving Leftover Dinner Bombs image

A fun and unique way to use up your Thanksgiving leftovers!

Provided by Julie Hubert

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 package refrigerated flaky biscuits (such as Pillsbury Grands!®)
½ cup cream cheese
3 tablespoons cranberry sauce
1 cup grated Swiss cheese
1 cup crumbled leftover stuffing
1 cup chopped leftover roasted turkey
1 tablespoon butter, melted
flaked salt to taste
ground black pepper to taste
1 cup gravy

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a deep-dish pie plate.
  • Roll out biscuits, 1 at a time, into a thin rough 7-inch circles. Spread the center of each circle with 1 tablespoon cream cheese. Add 1 teaspoon cranberry sauce and 2 tablespoons each Swiss cheese, stuffing, and turkey. Bring dough up around the filling, pinching it together. Work your way around until the filling is fully encased in the biscuit bomb.
  • Place bombs on the pie plate, seam-side down. Repeat with remaining biscuits, cream cheese, cranberry sauce, Swiss cheese, stuffing, and turkey. Fit 7 bombs around the rim of the pie plate and 1 in the middle.
  • Brush melted butter over the top of each bomb. Sprinkle with salt and pepper.
  • Bake in the preheated oven, rotating once, until deep golden brown, 25 to 30 minutes.
  • Rest bombs on a cooling rack for 15 minutes before eating. Serve with warmed gravy for dipping.

Nutrition Facts : Calories 423 calories, Carbohydrate 30.1 g, Cholesterol 61.6 mg, Fat 25 g, Fiber 1.1 g, Protein 18.7 g, SaturatedFat 11.7 g, Sodium 855.8 mg, Sugar 6.4 g

ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS



Almond Butter, Oat and Cranberry Cookie Dough Balls image

Provided by Valerie Bertinelli

Categories     dessert

Time 45m

Yield 30 cookie dough balls

Number Of Ingredients 7

1 cup almond flour
1/2 cup unsweetened almond butter
1/2 cup maple syrup
1/2 cup old-fashioned oats
1/3 cup dried cranberries
1 teaspoon vanilla extract
4 Medjool dates, pitted and chopped

Steps:

  • Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
  • Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
  • Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.

CRANBERRY BOMB!



Cranberry Bomb! image

Make and share this Cranberry Bomb! recipe from Food.com.

Provided by Rita1652

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 ounce bombay sapphire blue gin
1 teaspoon fresh lime juice
cranberry juice

Steps:

  • In a tall glass filled with ice cubes add gin, lime and top with cranberry juice. Stir and enjoy.

Nutrition Facts : Calories 76.5, Sodium 0.7, Carbohydrate 0.4, Sugar 0.1

DRUNKEN CHERRIES AKA CHERRY BOMB



Drunken Cherries Aka Cherry Bomb image

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

1 cup red maraschino cherry, Drained
1/2 cup dark rum (Bacardi 151, Vodka, )

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 BOMB



Cherry Bomb image

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

4 fluid ounces rum
1 liter lime soda
4 fluid ounces grenadine syrup
1 lime, juiced
1 lime, sliced
4 maraschino cherries

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

BAKED BRIE BOMB RECIPE BY TASTY



Baked Brie Bomb Recipe by Tasty image

Baked Brie is one of life's greatest pleasures, and this tower triples down on the fun. Stacked with sweet and savory spreads and layers of more stretchy cheese, this tower is the gooiest dish to ever hit your appetizer table. Gather a few cheese-loving friends and dig in!

Provided by Chris Rosa

Categories     Breakfast

Time 45m

Yield 6 servings

Number Of Ingredients 14

3 wheels brie cheese
1 tablespoon pomegranate preserves
¼ cup shredded mozzarella cheese
1 tablespoon honey
¼ cup pecan, chopped
¼ cup shredded pepper jack cheese
1 tablespoon dijon mustard
¼ cup shredded monterey jack cheese
3 oz prosciutto, sliced
1 large egg
1 tablespoon water
1 sheet puff pastry, thawed
all purpose flour, for dusting
baguette, sliced and toasted, for serving

Steps:

  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Arrange the Brie wheels on a cutting board. Spread the pomegranate preserves over 1 wheel of Brie. Sprinkle the shredded mozzarella over the jam.
  • Place another wheel of Brie on top of the mozzarella. Spread the honey over the Brie. Top with the pecans, then the shredded pepper Jack.
  • Place the last wheel of Brie on top of the pepper Jack. Spread the Dijon mustard on top of the Brie. Top with the shredded Monterey Jack.
  • Drape the prosciutto over the Brie so that all sides are covered and the prosciutto overlaps on the top.
  • In a small bowl, beat the egg and water together.
  • On a lightly floured surface, roll out the puff pastry to a 12 x 14-inch (30 x 35 cm) rectangle.
  • Place the Brie tower in the center of the puff pastry. Fold the corners of the puff pastry up to the center, brushing each layer with egg wash to secure. Brush the entire tower with egg wash. Cut a few slits in the top of the tower to allow steam to escape.
  • Transfer the Brie tower to the prepared baking sheet and bake for 30-35 minutes, until golden brown. Let cool for 5 minutes before serving.
  • Serve with the toasted baguette.
  • Enjoy!

Nutrition Facts : Calories 426 calories, Carbohydrate 23 grams, Fat 29 grams, Fiber 1 gram, Protein 17 grams, Sugar 4 grams

BOOZY CHRISTMAS BOMBE



Boozy Christmas bombe image

If you like rum and raisin ice cream, you'll love this brandy-soaked Christmas bombe

Provided by Jane Hornby

Categories     Dessert

Time 25m

Number Of Ingredients 14

100g raisin
100g sultana
85g pack dried cranberries
6 tbsp brandy
2 tbsp dark muscovado sugar
284ml pot double cream
1 tbsp icing sugar
100g frozen cranberry (keep them frozen)
600ml good-quality fresh vanilla custard
brandy butter, to serve (optional)
85g light muscovado sugar
175g butter
2 tbsp brandy
100g frozen cranberry

Steps:

  • Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If you're short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2.
  • Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.
  • Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.
  • To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.
  • Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

Nutrition Facts : Calories 411 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.14 milligram of sodium

CHOCOLATE ORANGE & CRANBERRY RED VELVET BOMBE



Chocolate orange & cranberry red velvet bombe image

This stunning festive dessert makes a great alternative to Christmas pudding, with a hidden cream cheese and cranberry filling

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h55m

Number Of Ingredients 20

175g butter , very soft, plus extra for greasing
200g plain flour , plus extra for dusting
200g golden caster sugar
4 large eggs
2 tbsp cocoa
1 tsp bicarbonate of soda
1 ½ tsp baking powder
75g buttermilk
2 tsp vanilla extract
2 x 10g tubes red food colouring (make sure it's a bake-safe variety - we used Dr. Oetker)
2 tbsp white wine vinegar
450ml double cream
zest 2 oranges
100g bar white chocolate , finely chopped
100g bar dark chocolate , finely chopped
200g bar milk chocolate , finely chopped
180g tub cream cheese
3 tbsp icing sugar
50g dried cranberries , plus extra to serve
sprinkles and edible glitter (optional), to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease 2 x 16cm hemisphere cake tins, then dust with flour and shake out the excess. Stand the tins on two ramekins placed on a baking tray to hold them steady. Put the cake ingredients in a large mixing bowl, add a pinch of salt and whisk together until smooth and evenly coloured bright red. Divide the mixture between the two tins and bake for 45 mins. Remove from the oven, cool in the tins for 10 mins, then tip onto a wire rack and leave until completely cold.
  • Meanwhile, make the chocolate-orange ganache and the filling. Pour the cream into a saucepan, add the orange zest and heat until just steaming. Put half the white chocolate in a bowl, and the dark and milk chocolates in another bowl. Pour 50ml of the hot cream over the white chocolate (strain it if the orange zest is in big strands), and the remaining cream over the dark and milk mixture. Leave the bowls for 1-2 mins, then stir until smooth and glossy. Set aside to cool for 10 mins.
  • Put the cream cheese in a bowl and whisk lightly to loosen. Add the icing sugar and the cooled white chocolate and cream mixture, then blend until smooth. Stir through the cranberries, then chill.
  • When the cakes are cold, you can start assembling. With the cakes flat-side up, use a 7cm biscuit cutter to mark a circle in the centre of each. Use a spoon to gently scoop a dip in each cake, about 4cm deep (save the crumbs for cake truffles - see tip, left.) Remove the cream cheese mixture from the fridge and use to fill the cavities in the cakes, spreading a little onto the flat surfaces too, to help them stick together. Invert 1 cake onto the other to create a sphere, and place on a wire rack set over a baking tray (this will catch any chocolate drips).
  • To ice the cake, the chocolate ganache needs to be the right consistency - pourable but not too runny. If it has set a little too much, place in the microwave for 10-20 secs, then mix until smooth; if it is too runny, chill until it has firmed up a little. Pour half the ganache over the cake, letting it cover the sides and run into the tray below (use the chocolate drips for cake truffles, see Tip). Cover the whole surface using a palette knife. This is just the first coating, so won't fill the gap between the sponges. Chill the cake for 20 mins or until the ganache has firmed up a little.
  • Remove the cake from the fridge. Cover the gap around the middle with the remaining ganache, smoothing it all over with a palette knife. Return to the fridge for another 20 mins until firm, then transfer to a serving plate.
  • Melt the remaining white chocolate in the microwave in short 10-sec bursts. Drizzle over the top of the cake, then scatter with dried cranberries, sprinkles and edible glitter, if you like. Chill if not serving straight away - it will keep in the fridge for up to 2 days. Remove from the fridge 30 mins before serving.

Nutrition Facts : Calories 537 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

CHERRY BOMBS



Cherry Bombs image

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

1 cup vanilla ice cream, softened if necessary
2 chocolate-covered cherries
2 tablespoons seedless raspberry jam
1/3 cup chocolate hard-shell ice cream topping
1/4 cup whipped cream
2 tablespoons chocolate syrup

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.

MOLTEN CHURRO BOMBS RECIPE BY TASTY



Molten Churro Bombs Recipe by Tasty image

Here's what you need: water, unsalted butter, sugar, salt, all-purpose flour, large eggs, vanilla extract, milk chocolate truffles, oil, sugar, cinnamon, piping bag

Provided by Julie Klink

Categories     Desserts

Yield 18 bombs

Number Of Ingredients 12

1 cup water
4 tablespoons unsalted butter, 1/2 stick
½ cup sugar, plus 2 tablespoons, divided
½ teaspoon salt
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
18 milk chocolate truffles
oil, for frying
½ cup sugar
2 tablespoons cinnamon
1 piping bag, with a small closed star tip

Steps:

  • In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
  • As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  • Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
  • Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
  • Line a baking sheet with parchment paper.
  • Transfer the dough to a piping bag fitted with a closed star tip.
  • Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
  • Heat the oil in a deep pot until it reaches 350˚F (180˚C).
  • Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
  • Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
  • Enjoy!

Nutrition Facts : Calories 172 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams

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