Crumb Coated Salmon & Irish Cream Mint Cookies

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Crumb Coated Salmon
Makes 4 servings

2 eggs
1/2 cup milk
1 cup seasoned bread crumbs
2 teaspoons lemon pepper seasoning
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
4 salmon fillets 6 ounces each (can be bought frozen or fresh)

1.  In a shallow dish, beat the eggs and milk.
2.  In another shallow dish, combine the bread crumbs, lemon pepper seasoning, dill and garlic powder.
3.  Dip salmon in egg mixture, then coat with crumb mixture.  Place on a greased baking sheet.
4.  Bake at 350 degrees for 14-18 minutes or until fish flakes easily with a fork.

Irish Cream Mint Cookies
Makes 48 cookies

1 1/4 cups oats old-fashioned or quick-cooking
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter or margarine, softened
1 cup brown sugar packed
1/2 cup sugar
1 egg large
1/4 cup Irish cream liqueur
1 teaspoon vanilla extract
12 ounces mint chocolate chips (2 cups)

1. Heat oven to 350°. Have baking sheets ready.
2. Place oats in a blender or food processor. Cover and blend or process until like flour. Mix oat flour,
baking powder, baking soda, and salt.
3. Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur,
and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes
if very soft.)
4. Drop by heaping teaspoonfuls about 2 inches apart onto baking sheets. Bake 10 to 12 minutes until
cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire
racks to cool.

Find more great family recipes and meal planning assistance at Dine Without Whine.