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Posts Tagged ‘Recipes’

Easy Chicken Tortilla Soup

Posted in In The Kitchen, Recipes, tagged , , , on January 19, 2010| Leave a Comment »

The howling wind and driving rain kept me awake most of the night. As I tossed and turned, I kept thinking to myself, “This soupy weather dictates staying home tomorrow and making a big pot of delicious soup.” I thought about a party I’d been to a couple of weeks ago. Someone had brought a great chicken tortilla soup. After begging the soup maker for the recipe, she finally relented and gave it to me verbally. I didn’t even have to write it down – that’s how simple the recipe is! The recipe may have Trader Joe’s origins, but am not totally sure. I tried making this soup, but made a few changes to the recipe by adding hominy, cumin, leaf oregano, and additional chicken broth. I also added the shredded chicken towards the end of the cooking period so it would not dry out and lose flavor. I think the changes were worthwhile.

My adaptation of Easy Chicken Tortilla Soup:
1 store bought rotisserie chicken or any left over chicken meat, shredded
2 (32 oz). boxes chicken broth
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, drained and rinsed
1 can hominy, drained
1 jar of Trader Joe’s Double Roasted Salsa
4 carrots, peeled and cut into 1/2″ chunks
Topping ingredients below

Pour 1 box of stock into a stockpot. Add corn, beans, hominy, salsa, and carrots. Stir until mixed. Add ground cumin and dried oregano leaves to taste. Cook until carrots are tender. Add shredded chicken. Add more chicken broth if soup needs more liquid. Stir. Simmer 10-15 minutes longer or until soup comes to a boil again.

While soup is simmering, assemble your toppings:
Crushed tortilla chips
Fresh lime wedges,
Chopped cilantro
Sour cream
Shredded cheese
Chopped chili peppers

Serve while hot and garnish with toppings.

Enjoy this souper easy recipe!

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Friday’s Fresh Five! (12/18/09)

Posted in Art and Crafts, Gift Ideas, Handcrafted Cards, Health, inspiration, Recipes, Recycling, tagged , , , , , , , , on December 18, 2009| Leave a Comment »

The holidays are creeping ever so close, but don’t panic! I’ve got a couple of thoughts and ideas for you.

#1 – Send E-Holiday Greetings
Last year in an effort to reduce the amount of paper goods going to landfills, I sent email Christmas greetings to 95% of my friends and family. Those that I didn’t have email addresses for received snail-mail versions. The email greetings had all the components of my usual holiday greeting – a family photo and a newsletter. For me the unexpected bonus of sending this type of correspondence was all of the spontaneous email replies from friends and family that I normally only heard from during our annual Christmas card exchange. No stamps and no addressing of envelopes are involved and no paper products go to landfill, but still all the best wishes of the holiday season are sent to those I care about. In my mind this is the best of both worlds.

#2 – Gift Idea
Do you have someone on your shopping list that spends a fair amount of time commuting to and from school or work? Consider giving this person a book on CD. My family has long been fans of listening to classics and thrillers while in riding in the car. When my kids were young they listened to cassette tapes of children’s classics such as Anne of the Green Gables, Hatchet, The Odyssey, and Lord of the Rings.

Along this line you can also give a subscription to Audible.com. Different subscription rates provide for different numbers of free downloads of books per month or per year. New book releases can be downloaded to your computer to be burned to a CD and/or downloaded to your iPod for listening. The cost is significantly lower than the cost of a new audio book.

#3 – Recipe for Bath Salts
What about treating a friend or yourself to a spa treatment, but at home? Homemade bath salts are easy to make! Put 3 cups of Epsom salts in a large glass bowl or large glass jar. In a smaller glass container mix together 1 tablespoon of glycerin, a few drops of food coloring, and enough essential oil to attain the desired intensity of fragrance. Add the perfumed liquid mixture into the salt crystals and mix thoroughly. This mixture should be stored in a glass container with a lid. Make a tag or label describing the contents of the jar and directions for its use (add 3 heaping tablespoons to your bath). Some recipes for bath salts also include a quarter cup of sea salt and/or a couple of tablespoons of baking soda.

#4 – A Healthy Gift Idea
For seven years I have subscribed to the Nutrition Action Healthletter which is published 10 times a year by the Center for Science in the Public Interest or CSPI for the nominal fee of $24. Packed in roughly 20 pages are easily understood articles on diet, health and food safety, latest updates on food and health supplements, columns on recent studies, and nutritional comparisons of products. The most recent issue featured articles titled Seven Facts You May Not Know About Exercise and What the Label Doesn’t Tell You. The knowledge gained from this periodical enables readers to make better and healthier life choices.

#5 – Definition of Joy
I define joy as a sustained sense of well-being and internal peace – a connection to what matters. Oprah Winfrey

Have a joyous weekend!

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Cooking While Shopping

Posted in In The Kitchen, Recipes, tagged , , , , , , , , on December 14, 2009| 3 Comments »

Preparing home cooked meals can be challenging during the holiday season. There’s so much to do and so little time. Isn’t it just easier to order out or grab some fast food these days? Well, what about this – get out that crock pot of yours and cook dinner while you shop or wrap? It’s multitasking at it’s best!

Here’s an easy recipe for chicken cooked in a crock pot. It’s called Linnell’s No-Fuss Chicken. I don’t remember the origins of this recipe, so I guessing that it’s probably a conglomeration of recipes that I adapted. It’s certainly not a gourmet dish, but it’s tasty and easy!

2/3 C flour
1 tsp rubbed sage
1 tsp dried basil
1 tsp seasoned salt
1 chicken (2.5-3 lbs.), cut up
3 T butter
olive oil
1 can cream of chicken soup
1 envelope Lipton’s Onion Soup
Approximately 2 cups fat free half & half or chicken broth

Directions: In a shallow bowl, combine flour, sage, basil, and seasoned salt. Rinse and pat chicken dry. Cut chicken into pieces. Coat chicken pieces with flour mixture. In a large skillet, melt butter and a couple of swigs of olive oil. Brown chicken on all sides.

Spray crock liner with a vegetable spray and put browned pieces in the crock pot with largest pieces on the bottom. In a medium-sized mixing bowl, stir together the cream of chicken soup and the onion soup. Stir in the fat free half & half or the chicken broth. Pour the soup mixture over chicken. Cover and cook on high for 2 to 2.5 hours until the juices run clear.

Serve on a bed of rice or noodles.

Note: This is a clean out your vegetable bin recipe. Any vegetables such as carrots, bell peppers, zucchini, celery, broccoli, onions, mushrooms etc. can be added. Wash, cut, and place veggies on top of the meat before cooking.

Go ahead and go shopping for a couple of hours. Dinner will be waiting for you when you return home!

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Reach For the Beans

Posted in In The Kitchen, Recipes, tagged , , , , , , on December 2, 2009| Leave a Comment »

‘Tis the season to be quick and speedy. With time at a premium, but a high desire to entertain, why not make life easier? That’s what I did when I needed a tasty appetizer in a hurry. I simply reached into my pantry and pulled out a can of cannellini beans. Cannellini beans are also called white kidney beans and like other beans, they are high high in protein and fiber and low in fat. Cannellini beans are popular in Tuscan dishes and other Italian cuisine.

Here’s a bean spread recipe that requires few ingredients and is a hearty appetizer when served with toasted baguette slices or pita chips. During the summer when tomatoes are abundant and flavorful, I gently fold in some fresh diced tomatoes after the mixture has been pulsed in the food processor. This is in addition to the sauteed ones. If the spread needs to be thinned, I add additional olive oil like the recipe states, but I use Meyer lemon infused olive oil for a brighter taste.

Cannellini Bean Spread Recipe

This is an adaptation of a recipe from Chef Kurtis Jantz of Trump International Beach Resort in Miami.

4 ounces olive oil, good quality
2 cloves garlic, minced
2 roma tomatoes, small, diced
15.5-ounce can cannellini beans, rinsed in cold water and drained
1/2 ounce Italian parsley leaves, rough chopped
Sea salt to taste
Black pepper, fresh-ground, to taste

In a medium, tall-sided sauce pot, add olive oil and heat on high until just below the smoking point. Remove from the heat and carefully add minced garlic. As soon as you smell the aromatics of the garlic (you do not want the garlic to get overly brown), add the tomatoes and stir well. Return pot to the stove over medium heat and add cannellini beans. Simmer for 10 minutes stirring occasionally. Season to taste with salt and pepper. Remove from stove, and let cool slightly. Fold in parsley. Using blender or food processor, pulse blend just until the beans are broken up but not pureed, leaving some texture. You can add more olive oil to the mixture if you like it thinner. Cool to room temperature and serve.

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The Kids Are Gone Again Blues: Making Homemade Spiced Mocha Mix

Posted in About me, Gift Ideas, Handcrafted Cards, In The Kitchen, Parenting, Recipes, tagged , , , , , , , , , , , , , , , , , , , , on November 30, 2009| Leave a Comment »

Sitting in front of the fireplace with my furry little dog at my feet, I warm my hands on a mug of hot cocoa and savor the rich chocolate flavor. Ah, the good life. You’d never guess that just a few short hours ago I packed up my kids and sent them on their merry way. Each got a hug and a goody bag of Thanksgiving leftovers. Since they left, I’ve washed six loads of laundry, stripped and remade all the beds, cleaned every sticky square inch of my kitchen, mopped dirty floors, and vacuumed leaf-strewn carpets. That was the easy part of my Thanksgiving holiday.

Despite the nonstop cooking and cleaning, the craziness of playing referee between my kids (yes, even at their ages they still have tiffs), and the constant scheduling of family time around their social schedules, I really love it when my kids come home! But four days goes by quickly, and soon I find myself standing in the driveway waving goodbye to them one by one. As they each drive off, I feel a little emptiness in my heart and sadly I turn around and head back to the house. Miraculously, though, every time they leave and I pass through the threshold of the front door and see the chaotic mess they’ve left behind, that sad feeling is gone! It’s replaced with the Do-You-Think-I’m-The-Maid feeling!

So whether you’re feeling blue because your kids are gone again or you’re just happy to be by yourself again, here’s a recipe for a nice, comforting spicy mocha beverage. A neighbor gave it to me many years ago and it’s a good mix to have around the house during the holidays to serve to guests. For a great gift idea, put the mix in a cellophane bag, tie it up with a pretty ribbon, attach the directions, and tuck in a small bottle of brandy or your favorite liqueur (such as Frangelico or Kahlua) to make your gift complete. Wrapping a bag of mix with a cute pair of coffee mugs is another way to give this mix as a gift. Marshmallows optional with this version!
.
Spiced Mocha Mix
Mix together:
1 cup nondairy powdered creamer
1 cup hot cocoa mix
2/3 cup instant coffee powder/granules (decaffeinated or regular)
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine all ingredients in a medium bowl. Store in an airtight container.

Directions: Place 2-4 tablespoons in the bottom of a mug. Add 6 ounces of boiling water and stir until smooth and blended. Garnish with whipped cream and shaved chocolate. Add your favorite liqueur or brandy to taste – not optional during the holidays!

Don’t forget: When packaging this mix as a gift, make sure to include a printed copy of the directions!

Note: My “Falling Leaves Snowflake” cards were made from outdated calendars. Calendars with beautiful images and high quality paper can be reused for other projects!

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Friday’s Fresh Five (11/13/09)

Posted in In The Kitchen, inspiration, Records, Style and fashion, tagged , , , , , , , on November 13, 2009| 3 Comments »

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#1 – Shop for Less
Shopping in Asian markets is an experience for me. It’s amazing how much cheaper fruits, vegetables, bulk spices, and even meats are in these stores, not to mention the variety of goods available. For example, the Asian market I frequent sells medium-sized frozen prawns by the scoopful for $3.99 a pound everyday! One aisle I am always drawn to houses the home goods. Pots, dish drainers, colanders, cleavers, and more can be had for very reasonable prices. I’ve stocked a few college apartment kitchens with items found here. Dishware can be purchased by the piece, so any size set can easily be put together. Colorful Chinese and Japanese bowls of all sizes and designs appeal to thrifty, yet stylish shoppers.

#2 – Keep It or Toss It
If you need to know how long to safely keep meat, vegetables, and fruit or what the shelf life of herbs and spices are, visit this website. Type in the item in question and search. It also has answers to food safety questions such as, “Are eggs still safe after the expiration date?” Go to www.stilltasty.com.

#3 – Pumpkin Pie Spice
If during this holiday baking season you realize you forgot to buy pumpkin pie spice at the store, don’t worry. Just mix together 1/4 cup ground cinnamon, 2 tablespoons ground ginger, 1 tablespoon ground cloves, and 1 tablespoon ground nutmeg and you’re ready to bake! Combine the ingredients until thoroughly blended. Store in an airtight container.

#4 – Style Tip for Men
Ladies, help your man out by helping him select the right accessories. Here’s a lesson in belt selection. Belts worn with his jeans should not be the same ones he wears with his suits and obviously belts worn with his suits should not be worn with his jeans. Jean belts should be made of a more casual looking leather or of fabric. Suit belts should be made from more refined and polished leather.

#5 – A Quote from Albert Schweitzer
Do something for somebody everyday for which you do not get paid.

My hope is that someone out there in the infinite internet universe is reading and enjoying my blog! Have a good weekend!

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Chinese-Style Puff Pastries with Pork in Hoisin Sauce

Posted in In The Kitchen, Recipes, tagged , , , , on November 10, 2009| 1 Comment »

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Not that I’m a party animal, but in about a week’s time I have made food to take to three different events. Here’s an easy recipe to make and take over to friends or to a potluck that originated from Steamy Kitchen’s Jaden Hair. It’s a spin-off of Chinese steamed pork buns, but uses puff pastry instead. The delicate puff pastry surrounds a savory meat mixture that has a little kick! I always double or triple the recipe, because these pastries don’t last long in my home! The delicious meat mixture would be fabulous, not to mention more healthy, if used in lettuce cups or lettuce wraps, too!

Linnell’s Adaptation of Chinese Pork Pastries
1/2 pound ground or minced pork* (I coarse chop pork butt in a Cuisinart)
1 teaspoon soy sauce
1/2 teaspoon Shaoxing wine (Dry sherry works as a substitute)
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1/4 teaspoon sugar
2 garlic cloves, finely minced
1/2 teaspoon freshly grated ginger
1/4 cup minced green onion
1/4 cup minced onion
1/4 cup minced canned bamboo shoots
1/4 cup diced Chinese black mushrooms** (first soaked in warm water until softened, and then stems removed)
1 tablespoon Oyster Sauce
1 tablespoon Hoisin Sauce
1 teaspoon garlic-chili hot sauce
1 package frozen puff pastry, thawed
1 egg + 1 tablespoon water (egg wash)
One small handful of cilantro, chopped
additional cornstarch + cold water

* Ground chicken or minced chicken could be substituted.
** If you don’t have dried Chinese black mushrooms, feel free to use dried or fresh Shitake mushrooms.

Preheat oven to 350 degrees.

Marinate the ground pork in the soy, wine, sesame oil, cornstarch and sugar for at least 15 minutes at room temperature.

In a wok or large saute pan, heat 1 tablespoon of cooking oil over medium-high heat. When hot, add regular onion. Fry until onions are softened, about 1 minute. Add the green onions, garlic and ginger. Fry another minute until fragrant. Turn heat to high.

Add the marinated ground meat, mushrooms and bamboo shoots. Fry until the meat is almost cooked. Add oyster sauce, hoisin sauce, and hot sauce. Stir thoroughly. Adjust seasonings if needed: Add soy or oyster sauce if it needs more salt; if it needs to be more sweet/salty add more hoisin sauce; if you like it with a kick add more chili sauce.

If the sauce needs to be thickened, mix 2 teaspoons to 1 tablespoon of cornstarch with about 1/4 cup of cold water and stir into the meat mixture. You want the sauce to be slightly thick so that it does not run out of the puff pastry. Let meat mixture cool.

Take your thawed puff pastry and place on a lightly floured cutting board. Cut each sheet into 4 squares for full-size puffs. Spoon filling onto one side, brush egg wash on the edges and bring over to fold into a triangle. Pinch to seal tightly, place on baking sheet. Brush egg wash on the tops of the pastry. Repeat with remaining.

Bake 350F degrees for 20 minutes until golden brown.

Note: By reducing the size of the pastry squares and the amount of filling, these pastries could be scaled down to appetizer size.

Enjoy!

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Where’s the Meat?

Posted in Health, Recipes, tagged , , , , , , on November 4, 2009| 1 Comment »

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Sitting at the dinner table years ago, my meat-loving youngest son took one bite out of his taco and said, “Where’s the meat?” Trying to cut back on the amount of cholesterol-ladened meat I served my family, I had substituted a spicy Mexican lentil mix for the the ground beef in the taco. It must not have been too bad because he continued to eat his taco that night and many other nights throughout his eighteen years at home!

Being Asian, I’d grown up with little knowledge of lentils. My first exposure was at the home of an elementary school friend who had six or seven siblings and whose parents were both doctors. She’d invited me over for dinner and informed me that they were having lentil stew. The first spoonful of this unfamiliar food brought my senses to attention. The firm texture of the lentils juxtaposed against the softer textures of the carrots and the tomatoes, were battling for a place in my memory against the spicy, yet savory combination of flavors. The lentil stew was delicious and from that moment on I was hooked on lentils.

What my school friend’s parents knew was that lentils were inexpensive, enough so to easily feed their brood of kids, and that lentils were packed with nutrients. The Whole Foods website states, Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up–not out.

Lentils are also protein rich. They lack only one protein, methionine. Adding grains, nuts, seeds, meat, dairy products, or eggs will provide a complete protein containing the nine essential amino acids. Often times in the fall and winter I pair up a hearty lentil soup with my homemade cornbread to ensure a protein-balanced meal. Making tacos also works because both the cornmeal from the tortillas and the shredded cheddar cheese add complimentary proteins to the lentils.

Here’s an easy recipe for Spicy Mexican Lentils:
2 cups lentils, rinsed and drained
4 cups water
One package dry taco mix

Combine the lentils with the water and bring to a boil, then simmer for 20 minutes or until lentils are tender. (Note: If you will be using the lentils in a recipe that requires addition cooking time, like a casserole, cook the lentils until they are tender but on the firmer side. Make sure your recipe has enough moisture, like a sauce, so that the lentils do not dry out during baking).

After the lentils are cooked, drain them, making sure to reserve the liquid.

Combine the lentils, taco mix and 1/2 cup of the reserved lentil liquid. Simmer for about 15 minutes. At this point you are ready to use this mixture in any of your favorite Mexican recipes that call for a ground beef base.

Your eyes may say “Where’s the meat?” but your taste buds won’t!

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Friday’s Fresh Five (10/30/09)

Posted in Art and Crafts, Creativity, Gardening, Gift Ideas, Helping Others, Recipes, Recycling, Style and fashion, tagged , , , , , , on October 30, 2009| 4 Comments »

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#1 – Spooky Cake My Way!
I have to say that biting into crunchy chocolate bits and creamy pockets of sweetness of the Oreo cookies hidden in this cake, was a spooktacular experience! Even though Maida Heatter’s (Spooky) Oreo Bundt Cake sounded good, I didn’t have all the ingredients for it and I was in a lazy mood. With my sincerest apologies to the great baker Ms. Heatter, I cheated and used a cake mix. Here’s what I did: Preheated oven to 325 degrees. Greased and floured my bundt pan. Took 18 whole Halloween Oreo cookies, broke them into quarters and set them aside. Followed the instructions on the package of Betty Crocker’s Super Moist Yellow cake mix and made the batter. Poured about two cups of plain batter into my bundt pan. Then into the remaining batter, I gently folded in the broken cookies and poured this mixture into the pan. Baked it for 40 minutes and then removed it from the oven to cool. After it cooled, I sprinkled it with a light dusting of powdered sugar and then followed that with a light dusting of cocoa powder. Couldn’t have been easier!

#2 – Reusing Jack
You’re not going to throw away your jack-o’-lantern after Halloween are you? Jack is more than a pretty face! Roast the seeds with your favorite spices and don’t forget that the flesh makes delicious soup or heavenly pies (providing your jack-o’-lantern is still fresh). There are plenty of online sites with recipes for all of the above. After that, the best way to dispose of your pumpkin is by composting. According to Raquel Fagin of Earth911.com, “Both the pumpkin, as well as its seeds, can be composted. In fact, pumpkin seeds themselves are a strong source of nutrients, including zinc, iron and phosphorus. Compost piles rely on a mix of nitrogen-rich greens (which will include pumpkin components) and browns (leaves, paper and other carbon-rich materials). So, Halloween is the perfect time to compost, because you’ll not only have leaves falling before winter, but your pumpkin to also add to the mix.” Or what about this – Give your local zoo a call and check to see if it accepts donations of pumpkins to feed to its animals as a seasonal treat. Give a zoo animal a “Big Jack!”

#3 – OMG – Leggings Are Back!
Here’s what Gill Hart of Suite101.com says, “The fall/winter 2009 trend for belting everything from baggy tops to dresses to cardigans means that leggings are the perfect accessory, no matter what a woman’s age.” He further states, “Metallic-look poly-blend leggings also make an ‘80s-style comeback, along with jeggings and treggings, a strange hybrid, a cross between jeans/trousers and leggings, for those who are not brave enough to go the hole hog”. Say it’s not true, because I thought leggings were hideous in their original incarnations! Maybe it’s just me.

#4 – Flower Vases To Go
When taking flowers to friends or dropping flowers off to a senior home, it’s always nice to have them already arranged in vases for immediate enjoyment. There’s no need to give up one of your own vases or to go out and buy new ones, just look around your pantry. I find that large jars and cans make fabulous vases. You do save empty mayonnaise and spaghetti sauce jars, don’t you? Cover the jar or can with fabric or wrapping paper or even cheesecloth, tie with a ribbon, fill with water, and add flowers. Some cans don’t even need to be covered. An empty can of Le Sueur Sweet Peas makes a cute little flower container all by itself. What to do with the peas? That’s another post!

#5 – A Bit of Mother Teresa Wisdom
It is not the magnitude of our actions but the amount of love that is put into them that matters.

Do something with great love this weekend.

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One Month Celebration!

Posted in About me, Recipes, tagged , , , , on October 18, 2009| Leave a Comment »

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What About This? celebrates its one month anniversary today, so in appreciation of all of you who’ve been loyal followers and to those of you who just stopped by for a peek, here’s a bonus post! Your positive feedback and great comments have encouraged my creative spirit. This is my sixteenth post and I can hardly contain all the thoughts and ideas I still have for this blog!

So in celebration of W.A.T.’s one month birthday, I baked cookies! I hadn’t tried this recipe before, but was very pleased with the results. The cookies have a nice crunchy exterior and a soft chewy center – the best of both world’s in my mind! Here are my tweaks to the recipe: I added a half-cup of Heath Bar Bits. I don’t like my cookies overly sweet, so I resisted temptation to add more. I also toasted the pecans ahead of time. Toasting brings out the flavor in nuts. Because I like chunky cookies, I added more coconut than the recipe called for and because I didn’t have a bar of semisweet chocolate to cut into chunks, I used a bag of chocolate chips.

Here’s my adaption of Martha Stewart’s Cowboy Cookies:

Ingredients

Makes about 3 dozen.

* Vegetable oil cooking spray
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 3/4 cup light-brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1 1/2 cups old-fashioned oats
* 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup) or chocolate chips
* 3 ounces (3/4 cup) pecan halves, toasted
* 1/2 cup shredded unsweetened coconut (more if you like coconut)
* 1/2 cup toffee bits

Directions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, coconut, and toffee bits until combined. (Dough can be refrigerated for up to 3 days.)
4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to a wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

Enjoy this recipe and thanks for your continued support of What About This?

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