Chile-Lime Mango Chicken Kabobs

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes

• In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a zip-lock bag and add the chicken and mango and coat with marinade. Cover and refrigerate for 2-4 hours.
• Thread onto skewers & grill.
• *Recipe from Our Best Bites

Focaccia Bread

2 1/2 to 3 cups bread flour
1 tbsp dried rosemary leaves, crumbled
1 tbsp sugar
1 tsp salt
1 package regular or quick active dry yeast (2 1/4 tsp)
5 tbsp olive oil, divided
1 cup very warm water
1/4 cup grated parmesan cheese
Cornmeal

• In a KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt and yeast.  Add 3 tbsp oil and the warm water.  Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently.  Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.  

• Using dough hook, knead 5-8 minutes or until dough is smooth and springy.  Grease large plate with shortening.  Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise until doubled in size.  Dough is ready if indentations remain when touched.  

• Generously sprinkle a cookie sheet with cornmeal. 

• Gently push fist into dough to deflate.  Divide dough in half.  Shape each half into a 6-8 inch round (about 1" thick) piece on the cookie sheet.  Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise until dough has doubled in size. 

• Gently make 1/2-inch deep depressions about 2 inches apart in dough with fingers.  Carefully brush with 2 tbsp oil, sprinkle with cheese.  Bake at 400 degrees for 15-20 minutes or until golden brown.  Serve warm or cool with a bit of olive oil and balsamic vinegar for dipping.

Pesto-Chicken Penne Casserole

1 pkg 16 oz penne pasta
6 cups cubed cooked chicken
4 cups (16 oz) shredded italian cheese blend
3 cups fresh baby spinach
1 can (15 oz) crushed tomatoes
1 jar (15 oz) alfredo sauce
1 jar (10 oz) prepared pesto
1-1/2 cups 2% milk
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1 tbsp. olive oil

• Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, alfredo sauce, pesto & milk.  Drain pasta and add to chicken mixture; toss to coat. 

• Transfer to two greased 8-inch square baking dishes.  In a small bowl, combine the bread crumbs, parmesan cheese and oil; sprinkle over casseroles. 

• Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 degrees for 40-45 minutes or until bubble. 

Pumpkin Fluff

1 15oz can pumpkin pie mix
1 16oz tub Cool Whip
1 5oz box instant vanilla pudding
1 tsp pumpkin pie spice

• Mix all ingredients until smooth. Refrigerate  

Crispy Coconut Chicken Fingers

12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

• preheat oven to 450 degrees. 
• Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. 
• Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. 
• Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

• Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
• Bake in your 450 degree oven for about 20 minutes or until juices run clear.
• *Recipe is from Our Best Bites

Caramel-Glazed Apple Cake

Cake
1 c packed light brown sugar
1 c granulated sugar
1.5 c vegetable oil
3 eggs
3 c flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
5 Granny Smith green apples

Caramel Glaze
4 Tbsp butter
1/4 c granulated sugar
14 c light brown sugar
pinch of salt
1/2 c heavy cream

• 
  Preheat oven to 325 degrees. Butter and flour a 9x13 inch pan.
• To prepare the cake, beat both sugars and oil in a mixing bowl until very well blended. Add eggs 1 at a time beating well after each addition. 
• Sift together flour, baking soda, cinnamon, nutmeg and salt; Gradually add to egg mixture, mixing just until blended. Stir in apples, pecans and vanilla; pour into pan.
• Bake 50-75 minutes. Let cool in the pan while preparing glaze.
• To prepare the glaze, melt butter in a saucepan over low heat. Stir in both sugars and salt; cook over medium low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.
• Poke holes in the cake with a skewer or toothpick. Pour on the glaze. Serve warm.