1 cup Flour
1 cup Butter, melted
1 doz. Eggs
2 tsp. Baking powder
2 lb. Cottage Cheese
1 lb. Jack Cheese
2 tsp. Garlic minced-Optional
2 tsp. Onion minced-Optional
Salt & Pepper to taste

Add choice of sliced or diced vegetables 2 to 3 cups total.
Green pepper
Red pepper
Broccoli
Tomatoes
Green onion
Ham, Bacon etc.

Directions: Mix flower, margarine then mix each ingredient well before adding the next when all ingredients are mixed pour into large 9"X13" casserole dish. Bake in preheated oven at 350 to 400 for 1 to 1 ½ hours or until firm and serve immediately.
*Note, this dish is very flexible, it will hold in a warm 200 oven for half hour, be creative in your ingredient's. I have found chives; summer & zucchini squash toped with cherry tomatoes to be the most popular.

Yield: 5 to 6 Dozen Cookies

1/2 cup white sugar
1/2 cup packed brown sugar
2/3 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup dried cherries
1 cup white chocolate chips
1 Tbsp. water

Preheat oven to 375F. In a large bowl, cream white sugar, brown sugar and butter. Add eggs and vanilla; beat until smooth. In a separate bowl, combine flour, salt and baking powder; add to sugar mixture, a little at a time, mixing thoroughly after each addition. Mix in cherries, chocolate chips and water. Drop by slightly rounded teaspoonsful, 1 1/2 inches apart, onto an ungreased baking sheet. Bake for 10-12 mintes, or until lightly browned. Remove cookies from baking sheet immediately and cool on a wire rack.