Swiss Cheese Chicken and Stuffing Bake

 Quick and easy. Thank you Prepared Housewives

4 Chicken Breasts or enough to fill pan
6 Slices Swiss Cheese
1 can Cream of Chicken Soup
1/4 cup milk
Stove Top Turkey Stuffing about 1/2 box
¼ c butter

• Cover bottom of pan with chicken.
• Lay Swiss Cheese over chicken.
• Mix 1 can cream of chicken soup and 1/4 cup milk.
• Pour mixture over chicken.
• Top with 1/2 bag (or more) of Stove Top Turkey Stuffing.
• Drizzle 1/4 cup butter on top.
• Bake at 350 for 45-60 minutes.
• Serve over rice.

Patriotic French Toast

French toast with a cream cheese topping and fresh fruit! With its red, white and bluse colours... its perfect for Memorial Day or the 4th of July. Thank you All Recipes

1 (10 ounce) package frozen strawberries, thawed
1 cup fresh blueberries
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
2 cups milk
2 eggs, beaten
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons butter
8 thick slices bread

• Preheat an oven to 250 degrees F (120 degrees C).
• Combine the thawed strawberries with their juice and the blueberries in a bowl; set aside. 
• Beat together the softened cream cheese and confectioner's sugar until smooth; set aside. 
• Whisk the milk, eggs, vanilla, and cinnamon in a shallow bowl.
• Melt butter over medium heat in a large skillet or griddle. 
• Dip bread into egg mixture, coating thoroughly. 
• Cook until well-browned on both sides, about 5 minutes. 
• Place cooked slices on baking sheet and place in oven to keep warm until ready to serve.
• Spread the cream cheese mixture over each slice of french toast
• Top with 2 tablespoons of the fruit. 
• Serve immediately.

Chicken Bacon Ranch Grilled Cheese

Chicken..bacon..cheese and ranch dressing. Whats not to love? Thank you Fork Vs Spoon

2 Slices thick cut crusty bread.
3 Slices Bacon, cut in half so you have 6 pieces of bacon
2-3 Tablespoons Ranch Dressing
2 Tablespoons Butter
3-4oz. Leftover Roasted Chicken, thinly sliced
1-2oz. Extra Sharp Cheddar, thinly sliced
Extra Ranch Dressing for dipping – if you are like me and LOVE ranch.

• Cook bacon in a skillet over medium heat until crispy. 
• Transfer bacon to a papertowel lined plate (to drain excess grease) and drain off grease. 
• If you do not have a panini press (join the club!), use a skillet to make the grilled cheese.
• Butter one side of each slice of bread.
• Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing 
• Place half of the cheese on top of the ranch. 
• Layer on chicken and bacon. 
• Top with remaining cheddar cheese.
• Slather remaining slice of bread with remaining ranch dressing 
• Place atop the cheese, ranch side down, butter side up.
• Place sandwich on panini press and cook until bread is golden brown and cheese is melty.. or..
• If you do not have a panini press, place non-stick skillet over medium heat. 
• Transfer sandwich to skillet and cook until bread becomes golden brown and the cheese begins to melt. 
• Carefully flip sandwich and cook the other side of the sandwich until golden brown. 
• You may need to place a heavy pan atop the sandwich when you are grilling it 
• It will smash it down a bit and helps stick it all together.
• Remove from skillet, slice in half, and enjoy immediately.

Coconut Berry Icebox Cake

This red, white, and blue make ahead no bake Coconut Berry Icebox Cake is the perfect summer time dessert for a Memorial Day or Fourth of July potluck. Thank you Self Proclaimed Foodie

14 ounces unsweetened coconut cream
½ cup confectioners sugar
1 tablespoon coconut rum
1 cup heavy whipping cream
9 ounces coconut cookies (or graham crackers)
1 pound blueberries (fresh )
1 pound strawberries (fresh, sliced very thin)

• To make cream filling, start by whipping coconut cream in bowl of stand mixer with whisk attachment on medium speed until it is light and fluffy, about 3 minutes. 
• Add confectioners sugar and mix on low until incorporated. 
• Add coconut rum and mix on low until combined. 
• Scrape sides, add heavy whipping cream, mix on low to incorporate and then increase speed to medium high for about a minute. 
• Scrape walls and base of bowl
• Continue mixing on medium high speed until nice peaks form, about 3-5 minutes.
• To make the cake, spread some cream on the base of the plate. 
• Arrange cookies so that their sides are touching but they do not over lap. 
• Cover cookies with a spoonful of cream, using the spatula to spread. 
• Top with a second layer of cookies, rotating their pattern to cover any gaps
• Follow with a layer of cream. 
• Thickness in between layers should be thick enough so that there is a creamy layer in between, but not so thick that your ingredients aren't level or they slide around.
• Cover with a single layer of fresh blueberries. 
• Top with cream, then top with two cookie/cream layers.
• Next, cover with a single layer of sliced strawberries. Top with cream, then top with two cookie/cream layers.
• Repeat until you run out of ingredients. I portioned everything so that my top and bottom layers would be the cookies surrounded by the cream.
• Garnish with additional berries on top.
• Loosely cover with plastic wrap and refrigerate at least two hours or up to several days before serving.

Coconut-Salted Caramel Thumbprint Cookies

Combine toasted coconut and salty caramel with a simple cookie for a sweet treat that’s eye-catching and wonderfully delicious. Thank you Bake or Break

3 & 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
1 & 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 & 1/2 teaspoons vanilla extract
9 ounces Werther's Original® Baking Caramels (about 30 caramels)
1/4 cup heavy cream
sea salt, for garnish

• Preheat oven to 350°F.
• Line baking sheets with silicone liners or parchment paper.
• Whisk together the flour and salt. Set aside.
• Place the eggs in a bowl.
• Place the coconut in another bowl. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
• Mix in the vanilla.
• Reduce mixer speed to low.
• Gradually add the flour mixture, mixing just until combined.
• Dough will be crumbly so squeeze it in your hand for a few seconds to get it to hold together
• Using a tablespoonful of dough at a time, press the dough in your hands to form balls.
• Roll each ball in beaten egg, and then roll in coconut.
• Place the balls on the prepared baking sheets.
• Use the handle of a wooden spoon to make an indentation in each cookie.
• Bake the cookies for 10 minutes.
• Remove the pan from oven, and use the handle of a wooden spoon to make indentations again.
• Bake the cookies 8 to 10 more minutes, or until cookies are golden brown.
• Cool the cookies on pans on wire racks.
• Place the caramels and cream in a small saucepan.
• Cook over medium-low heat until mixture is smooth.
• Spoon the caramel into cookie indentations.
• Sprinkle with sea salt.
• Allow the caramel to set before serving.

Creamy Tuscan Chicken and Potatoes Casserole

An extremely satisfying dish. Crispy chicken and potatoes with spinach, baby tomatoes, and crispy bacon, all smothered in a creamy Parmesan sauce.Thank you Lou Lou Girls

6 to 8 Chicken Thighs, depending on the size of your dish
2 cups potatoes, cut up in small chunks
2 tbsp. Oil for frying
3 to 4 cloves garlic, minced
1 1/2 cups Heavy cream
1 cup baby tomatoes, diced
2 cups Spinach
3/4 cup Parmesan Cheese, grated
6 slices bacon, chopped
salt & pepper to taste
1 teaspoon paprika
Cooking Spray

• Preheat your oven to 400 degrees
• In a pot bring water to boil, add a teaspoon of salt and add cut up potatoes 
• Cook them for approximately 15 minutes, then drained and set aside.
• Heat up cooking oil in a skillet.
• Season chicken on both sides with salt, pepper, and paprika.
• Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes.
• Remove the chicken from the skillet and set it aside.
• Discard all but a tablespoon of fat from the skillet and add garlic. 
• Cook for about a minute and then pour in the heavy cream.
• Let the cream cook for a couple of minutes until thickened up (about 5 minutes). 
• Add spinach and tomatoes and mix well.
• Turn off the heat and add Parmesan cheese
• Mix until melted and well combined with the sauce. 
• Check for seasoning and add salt and pepper as needed.
• Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes
• Spray it generously with cooking spray.
• Add potatoes to the casserole dish
• Pour the sauce over the potatoes and place chicken on top of it.
• Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and the internal thermometer shows 165F and the potatoes are fork-tender.
• While your chicken and potatoes are baking, add cut up bacon to a clean skillet 
• Cook until golden brown and crispy.
• Once the chicken and potatoes are cooked, remove the casserole dish from the oven
• Sprinkle with bacon, and serve immediately. 

Roasted Salmon Spinach Salad

This salad with a Mustard Brown Sugar Vinaigrette is bursting with flavor and packed with fresh seasonal produce! Thank you  2teaspoons

1 lb salmon
¼ cup olive oil
salt and pepper

DRESSING
3 tablespoons olive oil
1 tablespoon red wine vinegar or balsamic vinegar
1 ½ tablespoons brown mustard
1 ½ tablespoons brown sugar
½ teaspoons shallot minced (about ½ a shallot)
salt and pepper to taste

SALAD
8 ounces baby spinach
2 ounces walnuts
1 cup blueberries
4-6 ounces goat cheese

• Preheat oven to 275 degrees F
• Arrange salmon in a single layer in a baking dish. 
• Pour olive oil over salmon and rub into salmon a little bit. 
• Sprinkle with salt and pepper and roast in oven until salmon is just cooked, about 30 minutes. 
• Once salmon is done break into bite-sized pieces using hands or a fork. 
• Set aside.
• While salmon is roasting, toast walnuts in a pan on the stove over medium heat stirring occasionally for about 5 minutes. 
• Set aside.
• Prepare dressing by whisking together vinegar, mustard, brown sugar, and shallot until blended. 
• Slowly drizzle in olive oil while whisking constantly until oil is fully incorporated. 
• Salt and pepper to taste.
• Assemble salads by dividing spinach equally between number of salads you are making. 
• Cover each salad with an equal amount of salmon, walnuts, blueberries, and goat cheese. 
• Drizzle with desired amount of dressing and serve immediately.