Rebecca Denton's Pizzelles

Ingredients
12 jumbo eggs + 2 small
2 cups oil
3 cups sugar + 2 Tbsp
About 5 cups sifted flour
8 tsp baking powder
2 Tbsp anise extract
2 Tbsp vanilla
2 oz whiskey

DirectionsBeat eggs well but not foamy. Add oil. Mix. Add sugar. Blend well. Add flavors. Last add whiskey. Scoop about Tbsp amount onto pizzelle iron. Allow to cool COMPLETELY before storing in air tight container such as a tin.

Fiesta Chicken Corn Chowder

Another crock pot recipe for you. Great for a cold day!

Ingredients
1 can chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 1/2 cups milk
2 cups cubed chicken
1 can Mexicorn
1 jar sliced mushrooms, drained
1 can chopped green chilies
1 1/2 cups shredded cheddar cheese
salt and pepper to taste

Directions
Dump all ingredients, except cheese, into a crock pot and simmer until hot. Add cheese about 10 minutes before serving and stir well.

Tips from a Kitchen of Reality
- This recipe can be made on the stovetop but I love to throw it all in the crockpot and leave it awhile.
- I love the mushrooms, so I use two cans.
- Although I've made this with "real" chicken, I often times make it with canned chicken. It works fine either way.

Crock Pot Chicken Marsala

Have I mentioned that I have an obsession with my crock pot?? I'm always looking for a way to cook a recipe in it and here is my latest. Super easy, hope you enjoy!

Ingredients
4 boneless chicken breasts, thawed
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
3 Tbsp butter
1 pkg fresh mushrooms
1/2 cup Marsala cooking wine

Directions
- Place sliced mushrooms in bottom of crock pot.
- Mix flour, salt, pepper, basil together in shallow dish.
- Dip chicken in flour mixture until well coated.
- Place chicken on top of mushrooms in crock pot.
- Pour Marsala cooking wine over chicken.
- Drizzle melted butter over chicken.
- Cook in crock pot on low until done. (About 3-4 hours)
- Serve over pasta.

Tips from a Kitchen of Reality
- I didn't have time to thaw my chicken so I ran warm water over it and then dipped it -- okay more like rubbed flour on it. Didn't make any difference.
- I had Marsala cooking wine for another recipe-- bought it at Harris Teeter- but there are several substitutes you can use if you don't want to buy it. Do a google search.
- Next time I plan on using more mushrooms because they were yummy!

Danelle Blackwell's Lemon Ricotta Cookies

Ingredients
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 15-ounce container whole milk ricotta cheese
3 Tbsp lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 Tbsp lemon juice
1 lemon, zested

Directions
Cookies- Combine flour, powder, and salt. Set aside. Combine butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line the baking sheets with parchment paper, spoon the dough (about 2 tbsps per cookie) onto the baking sheets. Bake for 15 minutes at 375. Remove from oven and let cool for 20 minutes on the baking sheets.

Glaze- combine sugar, lemon juice, zest in bowl and stir until smooth. Spoon glaze on eatch cookie and use back of spoon to spread out gently. The glaze will harden in about 2 hours.