Cherry Bomb Profile - (12784958)

cook's profile

Cherry Bomb

Cherry Bomb
Home Town: Kingsport, Tennessee, USA
Living In: Piney Flats, Tennessee, USA
Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Quick & Easy
Hobbies: Hiking/Camping, Reading Books, Music, Charity Work
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Me & Nathan
About this Cook
I'm Charis, a daughter of the one true God! I'm married to Nathan, the coolest, funniest, sweetest guy God ever made :) I'm just graduated with an MPA (Not-for-Profit). I eagerly seek the Lord every day and am so excited to be preparing myself for work in ministry!!!
My favorite things to cook
Anything with chicken, brownies, fruity desserts, pasta dishes (my family is Italian, I could eat pasta every meal!), all things breakfast (my hubby & I like to make breakfast together), and anything that is like a one pan/pot/dish kind of meal. For some reason those really appeal to me, haha!
My favorite family cooking traditions
My grandma always makes homemade cream puffs for me at Christmas, and in 2009 she finally gave me the recipe!!! I can't wait to try to make them myself, but I'm sure they'll never be like hers :) She is a PRO!
My cooking triumphs
Someone told me once that I didn't even know how to boil water, so the fact that I can cook things now and people actually eat my food and love it is the triumph for me :)
My cooking tragedies
When I was 14, I attempted my first box of mac & cheese. The noodles burned into the pan so badly my mom had to throw the pan away :)
Recipe Reviews 7 reviews
Cranberry Stuffed Turkey Breasts
Alternate preparation method: cook box of stuffing as directed, then i took 6 boneless, skinless turkey breasts and 1) laid them between two sheets of wax paper and used a canned vegetable to roll/beat them thin 2) brushed both sides with melted butter with thyme & rosemary in it 3) spread 1-2 tbsp of stuffing on each breast (mash it down thin with fingers, dont leave loose & thick) 4) spread cranberry chutney very thin on top of the stuffing (can use cranberry sauce if thats all you have, just mix in a few craisins or other dried cranberries to the sauce to give it texture) 5) rolled up tightly, secured each one with 2 or 3 toothpicks 6) drizzled 2 tbsp melted butter in bottom of small casserole dish 7) baked 15 mins at 375 covered, then 30 mins uncovered. Served with mashed potatoes and brown gravy and the rest of the stuffing! Very Good!

52 users found this review helpful
Reviewed On: Mar. 30, 2011
Baked Salmon Fillets Dijon
What an amazing dish!!! I used the frozen salmon filets from the freezer section, and they were just as good, also cheaper than fresh. I used spicy brown mustard (instead of dijon) and also used finely crushed multi grain crackers (instead of bread crumbs). I also added one tbsp. of worchestire sauce to the mustard. OMG this was one of my favorite foods I've eaten in my life!!! Great recipe!

20 users found this review helpful
Reviewed On: Feb. 10, 2011
Stuffed Strawberries
WOW! What a tasty treat!!! And definitely add the chocolate! However one pint of strawberries is not near enough! I was making this for a super bowl party and I used four pints of strawberries, 2 boxes of cream cheese, 1 cup of confectioners sugar, 1/4 cup milk, and added 1 tub (8 oz) of whip cream. I also used vanilla extract, 4 tbsp. The cool whip makes this more fluffy. Just a tip: Lay out your cookie sheet, cover with a sheet of wax paper, cut the fruit and fill them with the filling, then put them in the freezer while you melt your chocolate. I used two boxes of semi sweet bakers with about 2 tbsp of veg oil to melt. Also a tip for melting chocolate: in a bigger saucepan (3 qts) boil about 3 inches or so of water, then insert a smaller saucepan with the chocolate pieces. This will prevent the chocolate from burning or melting unevenly. Drizzle over the hardened strawberries with a spoon (LIGHTLY, too much chocolate takes away from the flavor of the filling) and put back in freezer for at least 30 mins. DELICIOUS!!!!!!

19 users found this review helpful
Reviewed On: Feb. 10, 2011
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Cooking Level: Expert
About me: I'm a stay-at-home mom of two young children and… MORE

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