Dreamy Orange Puffs

For Christmas last year I made some cookies, soups, and cakes for family and friends for Christmas.  I layered all of the dry ingredients in pint or quart mason jars, decorated the lids, and tied on decorative labels with the wet ingredients to add and the instructions.  They were a huge success.  Everyone liked them.

One particular cookie recipe, Dreamy Orange Puffs, was a favorite of several people.  I chose to make that one in memory of my mother.  Orange was one of her favorite flavors.  She loved orange sherbet and vanilla ice cream swirled together.  The sugar coated orange jellied slices that you could buy in the clear package on the candy aisle were among her favorites.  I can remember on many a Christmas receiving orange tic tacs in my stocking.  I think my mother had something to do with it.

One of my sister-in-laws asked me recently for this recipe so I thought I would put it out there for everyone.  Enjoy!!

The first “recipe” is for making them once for you.  The second is for making them up in glass jars to have on hand to give away as gifts or for you and your family for later.  It is nice to have a stock of these on hand because they make such nice gifts for: a sick friend, a new neighbor, a birthday surprise, or an everyday “I’m thinking of you” gift.

Thanks for asking for this one, Misty.   

 Dreamy Orange Puffs

·         ½ cup orange flavored instant breakfast drink powder (you can usually find this on the aisle with lemonade)

·         ¾ cup sugar

·         1 ¾ cup all-purpose flour

·         ½ teaspoon baking soda

·         ½ teaspoon baking powder

·         1 stick softened butter or margarine

·         1 egg

·         1 teaspoon vanilla

·         1 ½ cups vanilla chips (on the aisle with chocolate chips)

In a large mixing bowl combine the orange drink powder, sugar, flour, baking soda, and baking powder.  Mix together well.  Using an electric hand mixer or a large wooden spoon beat in the butter or margarine, one egg, and vanilla.  You may need to use your hands.  The dough will be sticky.  Stir in the vanilla chips.

Shape dough into balls the size of walnuts.  Place 2 inches apart on greased baking sheets.

Bake at 375°F for 12 to 14 minutes.  Cool for 5 minutes on baking sheet.  Remove to cooling racks or a plate to finish cooling.

Makes 2 1/2 dozen cookies.

Dreamy Orange Puffs in a Jar

·         ½ cup orange flavored instant breakfast drink powder (you can usually find this on the aisle with lemonade)

·         ¾ cup sugar

·         1 ½ cups vanilla chips (on the aisle with chocolate chips)

·         1 ¾ cup all-purpose flour

·         ½ teaspoon baking soda

·         ½ teaspoon baking powder

·         1 stick softened butter or margarine

·         1 egg

·         1 teaspoon vanilla

In a clean quart size glass jar, layer the orange drink powder.  Press firmly into bottom of jar.  Next pour in the sugar.  Very gently shake jar from side to side to level out sugar.  Then carefully add the vanilla chips.

In a separate bowl mix the flour, baking soda, and baking powder together.  Mix well.  Carefully spoon the flour mixture into the jar on top of the vanilla chips.  You will need to press the flour in firmly and repeatedly to get it all to fit into the jar, but it will go.

If you are giving this away as a gift, add the following directions to a card and attach it to the jar so your gift can be enjoyed.

Empty contents of jar into large mixing bowl.  Use large spoon or your hands to thoroughly blend ingredients.

Add 1 stick softened butter or margarine, 1 egg slightly beaten, and 1 teaspoon vanilla (optional).

Thoroughly mix together.  The dough will be sticky.  You may need to finish mixing with your hands.

Shape dough into balls the size of walnuts.  Place 2 inches apart on greased baking sheets.

Bake at 375°F for 12 to 14 minutes.  Cool for 5 minutes on baking sheet.  Remove to cooling racks or a plate to finish cooling.

Makes 2 1/2 dozen cookies.

Hubby's Favorite

My chicken casserole is one of  my husband's favorite meals.  He absolutely loves it.  Sometimes I make it for just us, and other times I make it for company.  It also makes a great dish to take to church gatherings, family get-togethers, or any occasion that calls for covered dish. 

Depending on your schedule, you can cook the chicken one night while you're doing other things and then assemble and bake it the next night.  It takes next to no time to assemble it.  We serve it with a couple of vegetables and with the stuffing baked right in with the chicken that's really all you need.  Sometimes I add a fruit salad or a fruit based dessert to the meal. 

There are also several options depending on your likes.  Some chopped onion and celery go well in this dish.  I saute them in a little olive oil or butter while the chicken is cooking and then dump them in the casserole with everything else.  If you have some on hand, fresh garlic is always the better choice.  Sometimes I also substitute a can of cream of celery soup for one of the cream of chickens.  You can also experiment with the cheese.  We really like cheddar in this dish.

I am sorry there aren't more pictures of the process with this dish, but hubby was in a big hurry for dinner, and I forgot.  I was able to snag one picture before it all got gone.  Maybe next time.  Hubby says that's a mighty big maybe.

Chicken Casserole

·         3 large boneless, skinless chicken breasts

·         2 cans cream of chicken soup

·         2 cups dry stuffing mix (reserve ½ cup)

·          ¾ cup milk

·         1 cup shredded cheddar cheese

·         1 teaspoon dry mustard

·         1 teaspoon sage

·         ½ teaspoon onion powder

·         ½ teaspoon thyme

·         ¼ teaspoon garlic powder

·         ⅛ teaspoon black pepper

Fill medium-sized pot about three quarters full of water.  Add chicken breasts.  Bring to a rolling boil.  Lower heat but maintain boil.  Cook for 30 minutes or until done.  Remove chicken from water and place on cutting board.  Using two forks pull chicken breasts apart shredding chicken into bite size pieces. 

Preheat oven to 350ºF.  Spray a 9x13 inch glass dish with non-stick cooking spray.  Set aside.

Place shredded chicken in large mixing bowl.   Add cream of chicken soup, 1 ½ cups stuffing mix, milk, cheese, and spices.  Mix well with a large spoon.    

Scoop into glass dish spreading and flattening mixture into corners.  Bake at 350ºF for 30 minutes.  Sprinkle reserved stuffing mix over top of casserole.  Return to oven for 15 more minutes.