Cherry Delight

If you "like" Paula Deen on Facebook, then you will get alerts about a website www.womenofphiladelphia.com. For the last four years, they have had a contest. You get to enter an original recipe using at least 3 ounces of Philadelphia Cream Cheese. This contest inspired me to create a recipe. When I was growing up, my Aunt Ann make this wonderful jello and cream cheese dessert. This is my spin on her wonderful treat. I used cherries because I am trying to use more fruits and vegetables that are in season.

1 package black cherry jello
1 cup hot water
l cup cold water
18 fresh cherries
8 oz. cream cheese
1 tablespoon sour cream
1 tablespoon sugar

Add 1 cup boiling water to jello powder. Stir for 2 minutes. Add 1 cup cold water and stir. Pit and halve 12 cherries and add to jello. Refrigerate for 4 hours. When jello is firm, mix the cream cheese, sour cream, sugar, and the remaining 6 cherries (pitted and diced). Spread mixture carefully on top of jello. Serves about 4-6.

Black Bean Salad

We love no cook salads in the summer. It's really hot outside, and the last thing we want to do is turn on the stove. Try this dish with tostadas or any meal.

1can black beans
1can sweet corn
1 jalapeño seeded and diced
1/2 onion chopped
Dozen cherub tomatoes cut in half
Cilantro
1 tablespoon olive oil
Juice from lemon

Drain and rinse the beans and corn. Add other ingredients and gently stir. Refrigerate before serving.