And Mashed Potatoes.
I went old school/lunch lady and served up the potatoes with an ice cream scoop. It’s the little things, yo.
Here’s the great beginning:
Lean in a little closer and you can tell that those are bread-and-butter pickles.
Now I should tell you that this recipe isn’t filed under healthy cooking.
There’s a red onion in there under that cheddar, so at least there’s a vegetable.
35 minutes at 400 and you’re good to go.
Pay no attention to the fact that it’s swimming in grease. Nothing to see here.
This is the last Rachael Ray recipe you’ll see around here for a while. Spring is officially having an effect and it’s time to lighten up.
Eat Well and Savor.