Cherry Chocolate Bomb's

Prep time 5 minutes add refrigeration time

12 Servings



2 Tbsp Water

1 Packages  or 3 oz Jelly Cherry Flavor

1/4 Cup of Irish Cream

1/2 Cup Evaporated Milk

3 squares of Bittersweet Chocolate, chopped

12 Cherries with Stem



Spay Molds of choice of placing ingredients in
Place molds on a cookie sheet or tray
Add water and Jello in a bowl stir.
when Jello is dissolved then set aside
Microwave milk and chocolate on high for 1 minute
Stir until Chocolate is melted completed
Add Irish Cream
Add gelatin Mixer
Stir with smooth
Pour into molds
Place Cherry in center of molds
Refrigerate for 3 hours
Until firm and knife can come out clean when poke it.
Unmold and Serve.

Peppermint Patty Martini - Adult Drink

Peppermint Patty Martini - Adult Drink


3/4oz Chocolate Vodka
Green creme de menthe
Ice crushed
Mini peppermint patty
Mint sprig
1/3 cup of Vanilla creamer or melted vanilla bean ice cream
Martini Glasses

1. In a Shaker with Ice, Combine 3/4oz Chocolate Vodka
2. Green Creme de menthe and 1/3 cup of Vanilla or melted vanilla bean ice cream.
3. Shake well and strain into Martini Glass.
4. Drizzle melted dark chocolate in spiral shape on top of drink if desired. 
5. Garnish with mini peppermint patty and mint sprig.
6. Serve immediately

Caramel Apples

Caramel Apples

Makes 8 Apples

2 (14 ounces) Bags individually wrapped caramels, unwrapped
1/4 cup Heavy whipping cream
8 Wooden sticks
8 large Apples

1. In a microwave - safe bowl, combine caramels and cream. 
2. Microwave on high for 30 second intervals, string after each, until caramels are melted and smooth. 
3. Firmly press 1 wooden stick in top of each apple.
4. Dip apples into caramel, using the stick as a handle. 
5. Let excess caramel drip back into bowl. 
6. Place apples on parchment paper to cool.