Cider-Glazed Chicken

This is easy and delicious.

1 T. olive oil
1 1/4 pounds thin-cut boneless, skinless chicken breasts
1/4 cup flour
1 cup apple cider
2 teaspoons grainy Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Heat a large skillet over medium-high heat. Add 1 T. oil. Coat chicken in flour and add half to skillet. Cook 2 minutes per side (more if chicken is thicker). Remove to a plate and repeat with remaining tablespoon of oil and chicken. Remove chicken to plate.
Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt, and pepper. Add chicken and simmer on medium-low, covered, for 4 minutes. Spoon sauce over chicken and rice.

Cake Pops

I did these with my Bible study tonight and they came out pretty well! (We made snowmen!)

Ingredients:

1 box cake mix (and ingredients that it calls for)

1 can icing

baking chocolate wafers (chocolate chips can be used, but they're more expensive...I got the wafers in bulk at Wegman's for about half the price!)

sprinkles, colored sugar, or other decorations

skewers, if desired

Bake cake according to box directions. After it comes out of the oven, tear it up with a fork until it's all crumbs. Let it sit until it's closer to room temperature, and mix in the can of icing until it's doughy and can be shaped with your fingers. Roll dough into little balls and put on wax paper on a cookie sheet and let chill in the fridge for a few minutes.

In the meantime, melt the chocolate (I did 30-second intervals, stirring each time in between--chocolate is very easy to burn.). Prepare a cookie sheet with wax paper. Remove the cake balls from the fridge and dip in melted chocolate until covered. Add sprinkles or other decorations before the chocolate hardens!

If you want, you can put skewers in them so that they become cake pops like we did.