Soft Sugar Cookies

2 c. sugar
1 c. butter, softened
3 eggs
1 teaspoon vanilla
1 c. sour cream
6 c. flour, plus more for rolling
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt

With a mixer, cream together the sugar and butter (if you forgot to take the butter out, no worries, just microwave for 10-20 seconds and beat with mixer until softened). Add the eggs, vanilla and sour cream until well combined. In a bowl, combine the dry ingredients and slowly add until well mixed. Divide dough into 2 balls, wrap in plastic wrap in a disc shape and chill for at least 2 hours or overnight for best results. Once chilled, remove from fridge and let rest at room temp for a few minutes. Roll out to 1/4 inch thick and cut into desired shapes. I usually get around 50 cookies. Bake at 350 degrees for 9-11 minutes until edges turn golden brown. Remove and let cool. Frost and decorate as desired.

Recipe from Keri Fiddler

Poppyseed Chicken

1 can cream of chicken soup
1 c. sour cream
10-14 oz. canned chicken, shredded
1/3 - 1/2 pkg. Ritz crackers, crumbled
poppy seeds
pepper
2-3 TBSP. butter, melted
In an 8 in. square casserole pan, thoroughly combine the soup and sour cream. Stir in chicken until well mixed. Cover top with Ritz crackers and sprinkle with poppy seeds and pepper. Drizzle with butter. Cover with foil and bake at 350 for 20-30 minutes (until good and bubbly).
Serve with rice or French bread.
You should add a salad or a veggie side since there is not much in the way of nutritional value in this dinner. Obviously you could cook your own chicken, make your own cream soup, but that would require more time and more dishes.

Roasted Veggies

*4 potatoes (red, russet, whatever you've got)
*1 c. baby carrots
*6-10 cloves garlic, peeled
*1/3 large purple onion, cut in wedges
*2-4 TBSP. extra virgin olive oil
*1-2 TBSP. Kosher salt
*1 tsp. pepper
*1 tsp. paprika
*1 TBSP rosemary, chopped

Preheat oven to 400. Wash potatoes and cut into quarters. On a foil-lined baking sheet, toss potatoes, carrots, garlic, and onion in oil to coat. Toss spices in to coat.
Bake 40-50 minutes until veggies are tender. I usually toss the veggies around on the baking sheet about halfway through cooking to make sure everything is good and oiled down.