Category: Thankful Tuesdays – recipes worth giving thanks for!

Aunt Mattie’s Chocolate Crinkles

My Aunt Mattie, is hands down, the best baker I know! She treats us to the most wonderful cookies and pies when our family is blessed enough to all be together. These cookies are great for any gathering. And should you make them and take them somewhere, you just might walk away with a “best baker award” yourself!

4 squares unsweetened chocolate or 12 T. cocoa
1/2 cup Wesson oil
4 eggs
2 cups all-purpose flour
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla
2 tsp. baking powder
1 cup powdered sugar

Melt oil and unsweetened chocolate, if using, in a saucepan. Pour over the sugar in a mixing bowl and stir together. (If using the cocoa, skip the saucepan step and just mix it with the oil and sugar in your bowl.)

Mix in the eggs and then the remaining ingredients. Chill dough overnight.

Scoop out by tablespoons and roll in powdered sugar. Bake at 350 degrees for 8 minutes. Careful not to over bake!

Makes 6 dozen

Chocolate Sodas

I found this recipe at the check out line in the grocery store from a Pillsbury halloween magazine. So naturally, these turn into Mud Sodas on All Hallow’s Eve! But on regular days, when you need a little something to go with that grilled burger, these come highly recommended!

4 cups chocolate milk, chilled
4 cups rootbeer, chilled
1 pint (2 cups) chocolate ice-cream

In each of 8 tall glasses, place 1/2 cup milk, 1/2 cup root beer and stir gently to mix.

Top each serving with a 1/4 cup of ice cream.


And for the adults, a shot of chocolate vodka never hurt anything either!

Laurel’s Caramel Brownies

I always think of caramel brownies when fall arrives and football season is in full swing. Perfect for parties, tailgating, a cure for ailments, and well, there is just always a good reason to make these beauties! These are best served with an icy, cold glass of milk.

1 (12 oz) bag of caramels
2/3 cup evaporated milk, divided
1 box German chocolate cake mix with pudding
1/2 cup melted butter
6 oz. semisweet chocolate chips
chopped walnuts (optional)

Melt the caramels with 1/3 cup of the evaporated milk in a small saucepan.

Combine the rest of the milk, cake mix, and melted butter in a medium bowl. This can be done with a wooden spoon.

Press half of the cake mixture into a 9 by 13 greased pan. Bake at 350 degrees for 6 minutes.

Sprinkle the walnuts, if using, and the chocolate chips on top. Then pour the melted caramels over it. Looks like this:

These look ready to eat in my book! But the next step is to add the remaining cake mixture as the top layer. Press the remaining cake mix out into pieces and lay on top of the caramel.

Bake for 20 minutes more.

Chicken and Dumplings

This recipe was shared with me by my sweet sister-in-law, Laurel. One evening she brought these over along with a pan of caramel brownies. For the life of me, I cannot remember what I was ailing from, but I do remember this yummy meal! Easily doubled, this can be made to comfort your own family and those of a friend in need.

3 or 4 chicken breasts
1 (32 oz.) Chicken Broth
1 can cream of chicken soup
1 (10 count) can Pillsbury layers biscuits
salt and pepper to taste
flour

Cook the chicken breasts in 4 cups water. Add more to cover the chicken if you need to. Boil until cooked. 45 minutes should be good, but be sure and check for doneness beforehand too. No need for dried out chicken here!

Pour the broth into a medium to large size pot and stir the cream of chicken soup into the boiling broth. Add salt and pepper to taste.

Pull the biscuits apart into three layers and dip each layer into flour coating both sides. Tear the floured layers into three pieces and drop into the gently boiling, seasoned broth. Try not to stir the biscuits too much. Just push them down with a spoon into the broth as they float to the top.

Cook for ten minutes after the last dumplings have been added. Shred your chicken breasts and add to the dumplings and turn the stove to low until you are ready to serve.
Taste for salt and pepper adjustments.