Submitted by Gail Junion-Metz
 

The three cherry trees in my backyard are blooming right now. Pretty soon they’ll be full of rich red cherries that the birds and I will enjoy. Cherries are one of my favorite fruits and these cookies are one of my favorite ways to enjoy cherries. I hope you’ll try them… they’re worth the time they take to make. (They also make awesome holiday cookies!)

Filling

• 1 ½ C. dried cherries
• 1 C. cherry preserves
• ¼ C. water
• ½ tsp. cinnamon

 In a medium saucepan, simmer ingredients, stirring often, 5-8 min. until most of the water is absorbed. Put into a food processor and whiz until smooth. Refrigerate. (But bring up to room temp. before using.)

 Dough

•  3 1/3 C. flour
• ¾ tsp. baking powder
• 1/8 tsp. baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ stick unsalted butter
• 3 Tbsp. oil
• 11/4 C. sugar
• Whites from three eggs
• 2 Tbsp. milk
• 2 tsp. vanilla
• 1 ½ tsp grated orange peel 

In a medium bowl, combine flour, powder, soda, salt, and cinnamon. In a large bowl combine rest of ingredients and mix with mixer until fluffy. Add flour mixture ½ at a time to large bowl until dough is well blended. Divide dough in half. Press each half into a rough square. Place between 2 -12” long sheets of waxed paper. Roll each into an even 11” square of dough. Refrigerate dough flat (still in waxed paper) at least 30 minutes, or until firm.

Take dough and filling out of fridge, remove top waxed paper, spread with room temp. filling. Roll dough up tightly, peeling off the second piece of waxed paper as you go. When all rolled up, wrap again in waxed paper or plastic wrap and put in the freezer for at least 3 hours (or until the rolls are firm enough to cut easily. 

Preheat oven to 375. Coat cookie sheets with non-stick spray, or use parchment paper. Using a large, sharp knife cut the semi-frozen cookies ¼” thick (remove the waxed paper/plastic wrap first!) Place 1” apart on cookie sheets. Bake 10-13 minutes. (You may have to rotate the cookie sheets to make sure cookies brown evenly.) Remove immediately from cookie sheet to wire rack to cool. Enjoy!!!

Submitted by Gretchen Karslake
 

This simple and absolutely tasty salsa is a wonderful variation that you will enjoy with Mexican food, or just with taco chips. It’s a great appetizer to take along to a get-together, picnic, or just to make when watching TV with friends.

•  1 15 oz. can of black beans
• 1 15 oz. can of white shoepeg corn
• 1 ½ avocados
• 1 fresh jalapeno pepper
• 1/3 C. red onion
• Fresh chopped cilantro (to taste)
• ½ tsp. cumin
• ½ tsp. salt
• 3 Tbsp. fresh lime juice

 Drain and rinse both beans and corn. Dice avocados and mince onion. Remove seeds from jalapeno pepper, then dice. Mix all together along with the rest of the ingredients. Refrigerate until ready to serve.

Submitted by Stephanie Haynie 

Not only is this salad delicious, it's also easy and fast to make, as well as super healthy!

• 2 C. medium grain bulgur wheat
• 1 bunch (about 2 C.) snipped parsley
• 6 medium tomatoes
• 2/3 C. chopped green onion
• 4 tsp crushed dried mint
• 1/2 C. olive oil
• 1/2 C. fresh lemon juice
• 2 tsp. salt
• 1/2 tsp. ground pepper 
   

Cover bulgur with cold water, let sit for 30 minutes. Dump into towel and squeeze out as much water as possible. Place bulgur, parsley, tomatoes, green onions, and mint in bowl. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over salad and refrigerate for at least one hour.