O.M.G. this runner is PERFECT 😍
The Mother’s Day feast!
Grilled Chicken
Baked Ribs
Tater Salad
Baked Beans
Baked Mac and Cheese
Oven Roasted Cauliflower
Oh and that’s my kitchen!! I am thinking of painting the cabinets a dark chocolate or cream/light tan. Yeah, totally different color extremes but that’s how I roll ;)!
Dargis Family Mac and Cheese
Everyone who has this Mac and cheese loves it! I’ve posted it before and have gotten concerns about it. Do not be afraid of the sugar!! It’s the secret ingredient! It makes it good from good to awesome! Seriously, that’s what makes this so yummy!
32 ounces of velveeta
1 pound (16 ounces) penne noodles
6 tablespoons of Sugar
1 1/2 cup Milk
Shredded cheddar cheese
Preheat oven to 350
While water is boiling for noodles, start cutting up the velveeta. The smaller the slices the quicker it will melt
Once noodles are tender, drain. Over medium to low heat, pour in milk. Slowly melt all of the cheese, do small sections at a time. After cheese is melted, add sugar.
Pour in a 4 qt baking dish that’s been sprayed with Pam. Layer shredded cheese on top.
Bake for 25 minutes
Potato Salad
2 1/2 pounds russet potatoes, 3 medium-large potatoes, peeled and cubed
3 hard boiled eggs crumbled
1/4 cup of diced pickles
1/4 cup of diced olives
1/3 cup mayonnaise, eyeball it
1/3 cup yellow mustard, eyeball it
Salt and pepper
Directions
Boil potatoes in salted water 10 to12 minutes, or until just tender.
In a bowl, combine pickles, eggs, olives, salt, pepper, mayonnaise and mustard.
When you are ready to serve, combine cooled potatoes with other ingredients. Stir the potatoes to combine and season with salt and pepper.