Drop Sugar Cookies

Makes 24-30

1 cup salted butter

2 cups sugar
2 eggs
2 tablespoons cream or half and half
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon nutmeg

Cream butter and sugar until fluffy. Add eggs, cream, and vanilla; beat well. Whisk together dry ingredients and add to wet mixture, mix  well. Drop by heaping tablespoon onto cookie sheet lined with parchment paper. Bake 375 degrees for 8 minutes or until golden.

Hash Brown Casserole

12-16 servings

1 -2 pound package frozen shredded hash brown potatoes, thawed

1/4 cup melted butter (I use salted butter and add no additional salt)

1 can mushroom soup

1 - 8 oz container sour cream

1/2 cup chopped onions

1-1/2 cups shredded Velveeta

2 cups shredded Cheddar cheese

Ground black pepper to taste

Optional: 1-2 cups browned sausage or ground beef, bacon bits, or diced ham - I like 2 cups browned maple sausage

Topping:

2 cups crushed cornflakes cereal

1/4 cup melted butter (Or you can just sprinkle parmesan cheese on top, which is what I did; bread crumb or Panko crumb topping is good too.)

Preheat oven to 350 degrees. In large bowl, combine hash browns, 1/4 cup melted butter, soup, sour cream, chopped onion, cheeses, and pepper. Place mixture in 9 X 13 baking dish sprayed with baking spray.

Over medium heat, sauté cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Or may use Panko. I sprinkle Parmesan over mine.

Cover with foil sprayed with baking spray and bake in preheated oven for 40 minutes, removing cover the last few minutes to brown top. Mixture should be bubbling. Let sit about 10 minutes before digging in!