Crispy Southwest Chicken Wraps

We love these wraps from Mel's Kitchen Cafe and somehow they've slipped my postings.  These wraps can also be frozen and re-heated for a quick meal.  We love to dip them in sour cream and/or salsa and guacamole.

Crispy Southwest Chicken Wraps

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Black Bean and Butternut Enchilada Skillet

I received some butternut squash from a neighbor and decided to try it in this skillet meal from Mel's Kitchen Cafe.  It was unexpected and delicious!

Black Bean and Butternut Enchilada Skillet

• 1 tablespoon oil (olive, coconut, canola, etc.)
• 1/2 cup chopped red or yellow onion
• 2 cloves of garlic, finely minced
• 1 jalapeno, seeded and diced (optional)
• 4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 (15-ounce) can black beans, rinsed and drained
• 8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
• 2 cups green enchilada sauce (preferably homemade)
• 2-3 cups cooked, cubed chicken
• 1/4 cup chopped cilantro
• 6 ounces (1 1/2 cups) shredded Monterey Jack cheese

1. In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onion, garlic and jalapeno, if using. Cook for 5-7 minutes, stirring occasionally, until the onions soften. Stir in the butternut squash, salt, pepper, cumin and chili powder.
2. Cook for about 10-12 minutes, stirring every few minutes, until the squash is tender. If you want a smoother consistency to the squash, continue cooking until it breaks down to a creamy consistency, otherwise you can cook it just until it becomes tender.
3. Stir in the beans, tortillas and enchilada sauce. Bring the mixture to a simmer and cook for a couple of minutes so the tortillas can soak up some of the sauce and start to cook down just a little bit.
4. Add the chicken, cilantro and 1 cup of the cheese. Stir to combine and heat through. Add additional salt and pepper to taste, if needed. Sprinkle the remaining cheese on top and let the mixture sit for 1-2 minutes over medium-low or medium heat until the cheese melts.

Glazed Lemon Zucchini Bread

This bread is a great variation on the traditional zucchini bread.  Made this over the summer when zucchini from the garden was abundant!  I found the recipe on this site.

Glazed Lemon Zucchini Bread

• 2 cups cake flour (I used one cup wheat flour and one cup white flour.)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil (I used melted coconut oil.)
• 1 1/3 cups sugar (May try coconut sugar or even substitute half honey next time.)
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini 

Glaze:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk 

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Perfect Potato Salad

I am really late in posting this but I made this potato salad this summer with red potatoes from our garden and it was delicious.  It was actually my first ever potato salad and I don't think I'll ever look for another recipe.  This makes a lot so I halved the recipe.  From Mel's Kitchen Cafe.

Perfect Potato Salad 

Dressing:

• 2 cups mayonnaise
• 2/3 cup buttermilk
• 1 1/2 teaspoons dried parsley
• 1 to 1 1/2 teaspoons salt (adjust according to taste - you may want to use the greater amount if your potatoes were boiled without salt)
• 1 1/2 teaspoons minced dried onions or 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 2 tablespoons yellow mustard

Salad:
 
• 5 pounds potatoes (I prefer red potatoes.)
• 1 15-ounce can olives, cut in half (I omit.)
• 10 hard-boiled eggs, diced

1. Combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
2. For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right. Most importantly be sure and taste so you can add extra salt and pepper to taste!

Epicurean Chicken Salad with Creamy Honey Lime Dressing

This is a fun variation on pasta salads, perfect for summer!  The recipe comes from Mel's Kitchen Cafe.  I will also say that this salad tasted way better fresh than out of the fridge the second day.

Epicurean Chicken Salad with Creamy Honey Lime Dressing

Salad:

• 10 ounces rotini pasta
• 2-3 cups cooked chicken, cut into bite-sized pieces or shredded
• 1 large sweet-tart apple, cored, diced (I prefer Honey Crisp for this salad)
• 4 ounces sharp cheddar cheese, diced small (about 1 cup)
• 1 15 ounce can pineapple tidbits, drained very well
• 1/2 cup red grapes, halved
• 2/3 cup sliced almonds

Dressing:

• 1/2 cup light or regular mayonnaise
• 1/2 cup plain yogurt
• 1/4 cup light or regular sour cream
• 1/8 teaspoon salt
• Pinch of black pepper
• 3 tablespoons freshly squeezed lime juice
• 3 tablespoons honey
• 1/2 tablespoon poppy seeds

1. In a large pot of lightly salted boiling water, cook the pasta until tender. Drain and rinse with cold water.  Drain well.
2. In a large bowl, toss all the salad ingredients together.
3. In another small or medium bowl, whisk all the dressing ingredients together.
4. Pour the dressing over the salad and stir gently to mix so that all the ingredients are evenly coated with the dressing.
5. Serve immediately or refrigerate for up to an hour (the salad may dry out a bit if refrigerated for much longer - you can make extra dressing or reserve part of the dressing to stir in right before serving).

Bruschetta

With the explosion of cherry tomatoes from our garden and fresh basil that I can't hardly keep up with, I decided some Bruschetta was in order.  I made a batch of this bread to use for the base.  We added small squares of Mozarella cheese after I took this photo which made these just perfect.  This recipe is adapted from one I found at www.simplyrecipes.com.

Bruschetta

1 baguette or other artisan bread
6-7 Roma tomatoes or equivalent amount of cherry tomatoes
1 clove garlic, minced
1/2 Tbsp extra virgin olive oil (and more for spreading)
1 tsp balsamic vinegar
10-15 fresh basil leaves
1 tsp Kosher salt (more or less to taste)
fresh ground pepper (a couple of turns)

1.  Preheat oven to 450 degress.
2.  Slice bread into 1/2" thick slices and using a pastry brush, spread olive oil on one side.  Place olive oil side down on a cookie sheet.  When oven is heated, place bread in oven on top rack for 5-10 minutes until golden brown.
3.  Cut tomatoes into small pieces.  Mix with garlic, olive oil, balsamic vinegar, basil (cut into thin slices), salt and pepper.
4.  When bread is done turn slices over so olive oil side is upright and spread with a generous amount of the tomato mixture.  Top with small cubes of Mozarella cheese if desired.

TMNT - Themed Food Ideas

This post is for Jared. :)  We just threw a TMNT party for my five year old.  I have to admit, these were pretty fun to make.

Healthy Apple Muffins

Once a week or so I like to make muffins for breakfast.  So when I came across this recipe here I was excited to try them.  They were a hit with the whole family and I will definitely be making them again.

Healthy Apple Muffins

• 2 eggs
• 2/3 cup vegetable oil (I used coconut oil)
• 1/2 cup whole milk
• 2/3 cup honey 
• 1/4 cup plain Greek yogurt
• 1/2 tsp pure vanilla extract
• 1 cup rolled oats {quick or old fashioned} + 3 tbsp for topping
• 1 1/4 cup crushed bran cereal
• 1 1/2 cups all-purpose flour (I used one cup wheat and half a cup white)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 large Granny Smith apple, peeled and coarsely grated 
• 1 tbsp brown sugar 
 

• Preheat the oven to 350F and line your muffin tin with paper liners
• Mix the eggs, oil, milk, honey, yogurt, and vanilla together in a large mixing bowl until well blended.  Add 1 cup of the rolled oats and the crushed bran.  Let soak for 10 minutes.
• In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.  Add the wet ingredients in and mix until blended {the batter will be quite thick}.  Stir in the grated apple.
• Scoop the batter into the muffin tin and fill up almost to the top {they rise very little}.  
• Mix brown sugar and the remaining oats together and sprinkle on top.
• Bake for approximately 15 minutes {until a toothpick inserted into the center of the muffin comes out clean}.  Makes 16.

Whole Wheat Zucchini Bread (or Muffins)

We've been harvesting zucchini from the garden and that means it's time to make zucchini bread!  I came across a new recipe from 100 Days of Real Food that only uses honey and no sugar.  I decided to give it a try and was pleasantly surprised! 

One little tip: I've found that any baked good with whole wheat flour tastes better (lighter, fluffier) if I grind the wheat and use it immediately instead of using pre-ground wheat... even if it's only been sitting in my fridge for a few days.

Whole Wheat Zucchini Bread (of Muffins)

3 cups whole wheat flour
1 Tbsp cinnamon
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup coconut oil (liquified)
1/2 cup honey
1 tsp vanilla
3 cups grated zucchini
1 cup chopped nuts (optional)

1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2. Blend the dry ingredients.
3. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
   - If using smaller pans bake for 30 – 40 minutes.
   - For one larger loaf pan bake for 50 – 60 minutes.
   - For muffins bake for 15 - 20 minutes.

Cinnamon Vinaigrette

A sweet salad dressing with no sugar!  My neighbor shared this recipe and I've used it over and over again ever since.  It's great with any berry salad.

Cinnamon Vinaigrette

1/8 cup olive oil
1 Tb red wine vinegar (or white)
1 Tb honey
A few shakes of cinnamon.

Shake it all up and enjoy! 

Granola

I've tweaked the Classic Granola recipe from Mel's Kitchen Cafe over the past year or so and come up with a variation that I like and make often with ingredients I always have on hand.  This is a great, filling alternative to store-bought cereal!

Granola

6.5 cups old fashioned rolled oats
2.5 cups unsweetened coconut flakes (My regular grocery store only carries sweetened but I found unsweetened in the bulk bins at the health food store.)
1 cup raisins
1 cup dried cranberries
1/2 cup high-quality honey
1/2 cup coconut oil, liquified
1/2 cup sunflower seeds (I get the raw, unsalted ones at the health food store in the bulk bins.)
1/2 cup ground flax seeds
1/4 cup chia seeds
1/2 tsp salt
1 tsp cinnamon

*I don't put any nuts in mine because of Tyler's allergies but you can add the following if you are one of the lucky ones with no tree nut allergies in your home!

1 1/4-1 1/2 cups sliced almonds
1 1/4 cups pecans

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Then add wet ingredients and  mix well to distribute evenly. Spread a thin layer of mixture on two rimmed baking sheets - half sheet pans.  (No need to line pans.) Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump (a little) as it cools. Keeps for 1-2 weeks in an airtight container.  

Healthy Applesauce Carrot Muffins

We love to eat muffins for breakfast or snacks but I've been looking for recipes that use little to no sugar.  This is a great one I've made a few times and will definitely make again.  I usually have all of these ingredients on hand so I can make these without any forethought.  I originally saw this recipe on the 100 Days of Real Food blog but more recently found it at Mels Kitchen Cafe where she made some modifications that made me like these even more.

Healthy Applesauce Carrot Muffins

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 3/4 cup finely shredded carrots (about 2-3 medium carrots)

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
4. Stir ingredients together until just combined and there are still some spots of flour remaining.
5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
7. Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Chewy S'mores Granola Bars

In my quest to replace processed snack foods with homemade/healthier versions, I was excited to find this granola bar recipe at My Recipe Magic.  I adapted the recipe slightly and came up with these delicious granola bars that my kids gobbled right up.  You could definitely leave out the chocolate chips (and I suppose even the marshmallows) for a healthier treat.  I doubled this recipe and it filled a 9x13 pan.

Chewy S'mores Granola Bars

 

• 1/4 cup butter (I substituted coconut oil.)
• 1/4 cup honey
• 1/3 cup packed brown sugar (These were plenty sweet so next time I might even half this.)
• 2 cups quick cooking oats
• 1 cup crispy rice cereal
• 1/2 teaspoon vanilla
• 1/2 cup mini marshmallows
• 2 tablespoons mini chocolate chips (I used regular.)

1. In a large bowl, stir oats, rice cereal, and mini marshmallows together. Set aside.
2. In a small pot, melt butter (or coconut oil), honey, and brown sugar together over medium high heat until it comes to a boil.
3. Reduce the heat and cook 3 minutes. Pour in vanilla and stir.
4. Pour over dry ingredients and mix well to coat.
5. Pour into an 8x8 baking dish (or 9x13 if doubling), lined with wax paper and lightly greased. Cover with another sheet of wax paper and press down really well, just like you're making Rice Krispie treats.
6. Sprinkle with mini chocolate chips and press down lightly.
7. Let cool to room temperature for two hours or until the chocolate chips are set before cutting into bars.

Pasta Al Forno

I've made this quick and easy pasta dish several times before but somehow it escaped my recipe blog!  This is just pasta and cheese, what's not to love?

Pasta Al Forno

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, finely minced
• 2 (14-ounces each) cans diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound penne pasta or other tube-shaped pasta
• 8 ounces mozzarella cheese, cut into small cubes
• 2/3 cup shredded Parmesan cheese

1. In a large pot of lightly salted water, cook the pasta until al dente according to package directions. While the pasta is cooking, in a 10- or 12-inch nonstick skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring constantly, for one minute, until the garlic is fragrant. Add the tomatoes (undrained), oregano, basil, salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the mixture is slightly thickened. Add additional salt and pepper to taste, if needed.
2. After draining the pasta, return the noodles to the pot and pour in the sauce. Toss to combine. Lightly coat a 9X13-inch baking pan with cooking spray. Place half of the pasta in the dish. Sprinkle half of the Parmesan and half of the mozzarella cubes over the top. Top with remaining pasta. Sprinkle remaining cheeses over the top. Bake at 400 degrees F for 15 minutes until hot and bubbly.

Reese's Pieces Peanut Butter Cookies

I'm not sure why I've never thought to put Reeses Pieces in cookies before but when I saw this recipe on The Sisters Cafe I knew I had to try it.  We had these for our family home evening treat on Monday night and I don't think any of us (Ben included!) ate just one.

Reese's Pieces Peanut Butter Cookies

• 1 stick butter
• ½ cup brown sugar
• ½ cup sugar
• ½ cup peanut butter
• 1 egg
• 1 tsp. vanilla
• ½ tsp. baking soda
• ½ tsp. salt
• 1½ cups flour
• 1 cup mini Reese’s Pieces (or regular if you can’t find minis)
• ½ cup milk chocolate chips

1. Preheat oven to 350 degrees. In a large mixing bowl beat butter and sugars until creamy. Add peanut butter, egg and vanilla and continue beating until creamy.
2. Add baking soda, salt and flour. Mix until well combined. Add chocolate chips and mix on low until chips are mixed in. Gently stir in Reese’s Pieces.
3. Using a cookie scoop, scoop cookie dough onto a cookie sheet lined with parchment paper or a silpat liner. Bake for 8-9 minutes. Don’t overbake, they will look undercooked when you take them out. Allow them to rest on cookie sheet for about 2 to 3 minutes. Transfer to a cooling rack.

Shredded Wheat Banana Bread

I was excited when I found this recipe on my friend Sarah's blog because I sometimes buy Frosted Mini Wheats and there are always a lot of crushed leftovers at the bottom of the bag.  Now I don't have to throw them away!  Thanks Sarah!

Shredded Wheat Banana Bread

1/2 cup sugar
1/2 cup vegetable oil (I use coconut oil, liquified.)
2 eggs
4 tablespoons buttermilk
4 very ripe bananas, mashed
1 teaspoon baking soda
1 cup flour (I use whole wheat.)
1 1/2 cup crushed shredded wheat (leftover from cereal)
1/2 teaspoon salt
1 cup coarsely chopped walnuts (optional)

Heat oven to 350 degrees. In a large bowl, combine sugar and wet ingredients. In a medium bowl, combine dry ingredients (except nuts). Add dry ingredients to wet and mix. Add walnuts. Pour batter into a greased 9x5 loaf pan and bake for 60-75 minutes. Or pour into greased muffin tins (makes about 18) and bake for 25 minutes.

Grilled Lime Coconut Chicken with Coconut Rice

I've been wanting to try this recipe for some time and finally got around to it this past weekend.  The chicken turned out super moist and flavorful and it pairs so nicely with the coconut rice.  I only have brown rice on hand these days but it was worth Ben's late night trip to the store for Jasmine rice to make this.  This recipe was one of the most popular recipes on Mel's food blog during 2013.

Grilled Lime Coconut Chicken with Coconut Rice 

Chicken Marinade/Sauce:

• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts (see note above)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

Coconut Rice:

• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.  (I actually marinaded over night and it was delicious.)
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.  
4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce. 

**Since my husband said it was too cold to grill and my broiler pan wasn't large enough for all the chicken, I cooked the chicken with the sauce in my electric skillet.  It worked great.

Toffee Brownie Trifle

I love trifles for feeding a crowd.  This recipe called for cake-like brownies but the next time I make it I'll make them the regular way, with only two eggs instead of three.  The pudding combo was yummy (I used cheesecake and white chocolate) and you can never go wrong with toffee bits and mini chocolate chips.

Toffee Brownie Trifle

1 package brownie mix, prepared according to package directions (13 x 9 pan size)
2 1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed (I used 8 oz. heavy whipping cream, whipped with 1/3 c. powdered sugar.)
2 to 3 Heath candy bars (1.4 ounces each), chopped (Toffee baking bits and chocolate chips work great too!)

1.  In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. 
2.  Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers. Yield: 16 servings.  

Oatmeal Coconut Chewies

These little cookies are a perfect blend of oatmeal and coconut and my favorite part about them - they're soft!  I say a person can't ever have too many cookie recipes.

Oatmeal Coconut Chewies

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour (If you live at a high altitude like I do, you may want to add an extra 1/2 cup of flour for a slightly puffier cookie.)
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake for 9-11 minutes, until the cookies are set but not overly browned.