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.

Salad Supreme Seasoning

Cant find McCormick's Salad Supreme Seasoning in the stores. Try this recipe.. Its so good you may never go back.

1 1⁄2teaspoons sesame seeds
1teaspoon paprika
3⁄4teaspoon salt
1⁄2teaspoon poppy seed
1⁄2teaspoon celery seed
1⁄4teaspoon garlic powder
1⁄4teaspoon coarse ground black pepper
1dash cayenne pepper
2tablespoons romano cheese (optional)

• Combine all ingredients 
• Mix well.
• Store in a sealable container in the fridge.

Chocolate Chip Orange Drizzle Cake

This chocolate chip orange drizzle cake is light, zesty and delicious! It’s so easy to whip up for an afternoon treat. A must try for chocolate orange fans! Thank you Something Sweet, Something Savoury

200g caster (super fine) sugar
200g soft butter
finely grated zest of two oranges
3 medium eggs, beaten
1 teaspoon orange extract (optional)
225g self raising flour
100g dark or milk chocolate chips
1/2 tablespoon plain flour (for the chocolate chips)

For the Orange Syrup:
100g Icing (confectioner's) sugar
juice of one orange
Get Ingredients

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. 
• Grease and line the base and sides of a 900g (2lb) loaf tin.
• Place the sugar, orange zest and butter in a large mixing bowl 
• Beat on high speed for about 5 minutes or until the mixture is very light and fluffy.
• Gradually add the beaten eggs, beating well after each addition. 
• Once all the eggs have been added and the mixture is smooth, fold in the orange extract if using and flour 
• Take care not to over mix. 
• Coat the chocolate chips in the flour (to prevent them from sinking to the bottom of the cake) 
• Fold in to the batter.
• Pour the batter into the lined cake tin and bake for 40-45 minutes or until risen, golden and a skewer inserted in the middle of the cake emerges clean.
• While the cake is baking, make the syrup. 
• Place the icing sugar and orange juice in a small saucepan 
• Simmer on a medium to high heat until the mixture has thickened and starts to look syrupy. 
• Remove from the heat and set aside.
• As soon as you remove the cake from the oven pierce it all over with a skewer. 
• Slowly and evenly pour the syrup all over the cake, allowing the holes to soak it all up. 
• Leave the cake to fully cool in the tin - if you attempt to unmould the cake while it is still warm, it will collapse!

Walnut Linzer Cookies

Linzer cookies are believed to have originated in the city of Linz, Austria, and are traditionally two round cookies held together with a layer of preserves or jam. The raspberry fruit filling used in this soft buttery cookie complements the nutty flavor of the walnuts.

1 1/2 cups butter, softened
2/3 cups granulated sugar
2 1/3 cups all-purpose flour
1/2 cup California walnuts, toasted, finely ground
1 teaspoon cinnamon, ground

Icing:
1/2 cup icing sugar
2 teaspoons rum or vanilla
1/4 cup California walnuts, finely chopped

Filling:
1 cup raspberry jam

• Preheat oven to 350°F. 
• In bowl beat butter and sugar on high until light and fluffy, about 3 minutes. 
• In small bowl whisk together flour, walnuts and cinnamon. 
• Stir flour mixture into butter until well blended.
• Divide dough into three pieces and shape into discs. 
• Wrap well with plastic wrap and refrigerate until well chilled. 
• On a lightly floured surface, roll out each disc to 1/8-inch thickness.
• Using a 1 1/2 inch round fluted cookie cutter, cut dough into rounds. 
• Use a small cutter to make holes in the center of half of the rounds.
• Arrange on parchment-lined baking sheets about 1 inch apart and chill in fridge for 15 minutes. 
• Bake the cookies in the center of preheated oven, 1 sheet at a time, until cookies are pale golden, about 15 minutes. 
• Transfer to rack and let cool completely. 
• Repeat with remaining dough.
• In bowl, whisk together icing sugar and rum. 
• Brush over cookies with cutouts and sprinkle with finely chopped walnuts. 
• Spoon approximately 1 teaspoon of the jam onto the bottom side of the solid cookies. 
• Top with cutout cookies. 
• Repeat with remaining cookies.