My sister introduced these to me when our family visited them recently. I'm including it here, because I couldn't risk losing this recipe - it was SO good, and I had a bit of trouble finding it on the internet. Here's the recipe link where I finally found it. I included the byline from Esther Bowers, because she was the name of the original recipe creator, according to my sister's recipe.
We did make it with 2/3 parts whole wheat flour and only 1 cup sugar to lighten it up a bit. We could have tried applesauce instead of oil, but we haven't yet. Oh, and I wouldn't make this without using fresh/frozen cranberries - they are the best part!
It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a "must" around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. —Esther Bowers, Westland, Michigan
- Prep: 20 min. Bake: 25 min.
- Yield: 18 Servings
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Ingredients
- 2 cups shredded peeled apples
- 1-1/3 cups sugar
- 1 cup chopped fresh or frozen cranberries, thawed
- 1 cup shredded carrots
- 1 cup chopped nuts
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander, optional
- 1/2 teaspoon salt
Directions
- In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full.
- Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Nutritional Facts1 serving (1 each) equals 241 calories, 11 g fat (1 g saturated fat), 24 mg cholesterol, 282 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.
You may never fry chicken again after tasting this baked crispy chicken.
2 lbs chicken tenders or 4 large chicken breasts 2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
(Couldn't add this to my Pinterest account, because the recipe was on facebook only. Here's that link.)
