Apple Fritter Rings

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• 4 large apples

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• 1 cup all-purpose flour

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• 2 tablespoons granulated sugar

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• 1/4 teaspoon baking powder

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• 1/2 teaspoon cinnamon

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• 1/4 teaspoon nutmeg

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• 1/4 teaspoon salt

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• 1 large egg, beaten

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• 1 teaspoon vanilla

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• 3/4 cup whole milk

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• 1/3 cup granulated sugar

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• 2 teaspoons cinnamon
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Line a baking sheet with paper towels; set aside.Slice the apples into 1/4-inch-thick rounds. Remove and discard the center core of each slice with a tiny cookie cutter or apple corer. Pat the slices dry.In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add in the egg, vanilla, and buttermilk; stir until just combined and thick.Add about 2 inches of oil to a large heavy-bottomed pan set over medium heat, until it reaches 350 degrees F.Dip each apple ring into the batter, shaking off any excess. Carefully lower the ring into the oil. Fry 3 to 4 rings at a time without them touching, for about 1 to 2 minutes per side, or until golden, regulating the heat at 350F in between batches.Using tongs, transfer them to the paper towels.Repeat the process with the remaining apple slices.While still warm, coat them with the cinnamon-sugar mixture. 

Cranberry Chicken

1 -16oz jar cantina dressing
1 can whole berry cranberry sauce
1 package onion soup mix
1 tsp. red pepper flakes
6-8 boneless chicken thigh

Lay chicken in a 9*13 baking dish and season both sides with salt and pepper.  Mix remaining ingredients in a bowl and pour over the top of the chicken, turning the chicken to make sure some of the sauce gets on the bottom. Make sure chicken is covered with the sauce and bake at 350* for 1 hour and serve over rice.