Oatmeal Chocolate Chip Cookies

Submitted by Michelle Tolman

1 Cup shortening or butter
1 Cup white sugar
1 Cup brown sugar
2 eggs
2 Cup flour
1 tsp. baking soda
1 tsp. salt (1/2 tsp if you use salted butter)
1/2 tsp. baking powder
1 tsp. vanilla
2 Cup oatmeal (quick or regular)
1/2 Cup chocolate chips (or more if you like!)
1 Cup coconut (optional)

Cream together shortening and sugars. Add eggs and vanilla. Mix up dry ingredients in a separate bowl. Add to wet ingredients. Add in chocolate chips. Mix together well. Bake at 350 degrees for 7-10 minutes. Makes about 3-4 dozen.

Cook's Note: Dough can also be frozen. Best if used within 3 months.

Glacier Melter

Submitted by Jeremy Baker(son of Tamra and David Baker)

I discovered this dish at a bed and breakfast just on the Washington side of the Canadian border. It took 4 trips to the same place to get this recipe.

12 wheat bread slices, trimmed
3/4 cup Parmesan cheese, grated
1 7 oz. can mild chilies, diced
6 TB Parmesan cheese, grated
6 artichoke hearts (Large, canned) drained and chopped
1 tsp. Jalapeno chilies, diced
1/2 tsp. garlic powder
3 Large eggs, beaten until creamy
1 3/4 Cup milk
6 TB Pimiento, diced
6 TB butter

Melt butter in microwave in 9 x 13 inch casserole dish. Dip 1 side of 6 bread slices in butter to cover lightly; set aside. Place remaining 6 slices in remaining butter in casserole. Top bread with mixture of 3/4 cup cheese, mild and jalapeno chilies, garlic and artichokes. Place 6 buttered bread sliced over cheese mix, butter side up.

Mix eggs and milk and pour over break stacks. Top each bread with 1 tsp. pimiento (I arrange it in a heart shape) and 1 tablespoon of Parmesan cheese. Cover and refrigerate 1 hour or overnight. Bake, uncovered in 350 degree oven for 45 minutes or until knife inserted in center comes out clean.

Serves 6 hungry people.