Old Fashioned Pillow Butter Mints

Pillow Butter Mints are one of my favorite mint candies. They simply melt in your mouth. With just a few simple ingredients, you can make these treats at home. This recipe is quick and easy.

Ingredients

1/2 c. butter, softened

4 c. powdered sugar

1 Tbs. whole milk, half and half or evaporated milk

1/4 teaspoon of your favorite extract peppermint, cinnamon, lemon, rum, amaretto

1/2 teaspoon vanilla

food coloring (optional)

Instructions

In a medium bowl, beat the butter until light and creamy with an electric mixer.

Gradually add in the powdered sugar, sweetened condensed milk, your favorite extract, and vanilla. Mix thoroughly until a dough forms.  If the dough is too sticky, mix in more powdered sugar. Start out with a tablespoon and mix that in. Then, if it is still too sticky, add more powdered sugar until it is no longer sticky.  Taste the candy to see if you have enough peppermint or which ever extract you are using for flavor. You can always add a bit more if desired.

 

You can leave your mints white, or if you want to color your mints, divide the dough into 3 or 4 portions. Add a few drops of coloring. Knead the food coloring into the dough using your hands or use an electric mixer. Don't worry if the dough is not a solid color, but appears swirly with the colors. That is perfectly normal.

Scoop up some of the candy dough and form it into a 2-inch ball. Lightly dust your clean countertop or cutting board with powdered sugar. Using your hands, roll the ball into a long rope on the powdered sugar dusted cutting board. The rope should be about a 1/2-inch thick. Cut each rope with a sharp knife or a pizza cutter into tiny bite sized pieces.  While you are working with one piece of the candy dough, cover the remaining candy with a damp paper towel to keep the mint dough from drying out.

 

Let candy dry on a baking sheet for 24 hours. Store mints in an airtight container.

Peanut Butter Cups

Making your own Peanut Butter Cups is so easy.  With just a few simple ingredients that you probably already have in your pantry, you can make and eat this delicious treat any time.

Ingredients

3 c. semi sweet chocolate chips
1 c. peanut butter, divided
1/2 c. powdered sugar
4 1/2 tsp. butter
1 tsp. vanilla
1/2 tsp. salt

Directions

Line 12 mini muffin cups with mini muffin liners. Set aside.

In a bowl, combine 1/2 c. peanut butter, powdered sugar, butter, vanilla, and salt.  Beat until smooth and creamy.

In a microwave safe dish, combine the chocolate chips, and 1/2 c. peanut butter. Microwave, stirring every 20 seconds, until the mixture is melted and smooth. Or you can melt the chocolate and peanut butter over the stove top in a double boiler, stirring frequently to keep it from burning.

Place a teaspoonful of chocolate mixture into the paper lined cups. Drop a scant teaspoonful of the peanut butter mixture, making sure it is not against the sides of the liner. Spoon another teaspoonfuls of melted chocolate over the top. 

Place in a cool location or in your refrigerator until the chocolate is set. Store in an airtight container. 

Notes:

You can also use regular sized muffin cups, but you will need to add more chocolate and peanut butter mixture to each cup.

Stir in a teaspoon of shortening in the chocolate chip mixture as they melt to give it a glossier finish.

You can substitute about 1 cup of chocolate chips and use 4 (1.55 oz.) milk chocolate candy bars.

Orange Caramel Candy

Soft and creamy caramel candy with a hint of orange. These caramels are sure to please! They are easy to make and make the perfect gift.  You can use different flavorings to suit your taste, like rum or amaretto.

Ingredients

1 c. butter
2 c. sugar
1 c. corn syrup
1 (14 oz.) can sweetened condensed milk
1 tsp. orange extract
1 tsp. vanilla extract

Directions

Line an 11 x 7-inch pan with parchment paper, waxed paper or foil. Grease the lining paper well with butter.

In a large saucepan, combine butter, sugar, and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to medium low and boil without stiffing for 4 minutes.

Remove from heat. Stir in the sweetened condensed milk. 

Cook over medium low heat, stirring constantly, until the mixture reaches the firm-ball stage, or 244° on a candy thermometer. Remove from heat.

Quickly stir in the orange and vanilla extracts. Working quickly, pour the mixture into the prepared dish. Do not scrap your saucepan or the mixture may crystallize.

Let stand until firm.

Remove the candy from the pan and from the parchment paper. Cut the caramel, with a buttered knife, into bite-sized pieces that are approximately 1.5 x 1-inch. Wrap each pieces in waxed paper and twist the ends.

Brown Sugar Candy

 This candy literally melts in your mouth. It is creamy, smooth and rich tasting. This candy does not have to be beaten until smooth, and it looses its gloss. This is the easy method, where you don't have to beat it to a certain point before you pour it into the pan. However, it is just as delicious.

Ingredients:

2 c. packed brown sugar
1 (12 oz. can) evaporated milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
2 c. miniature marshmallows
1 c. chopped walnuts (optional)

Directions:

Butter the bottom of an 8 or 9-inch baking pan. Set aside.

In a large saucepan, mix the evaporated milk, brown sugar, butter and salt.  Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.  Lower the heat to medium. Stirring occasionally, cook until the candy registers 238° or soft ball stage on a candy thermometer.

Remove the candy from the heat. Mix in miniature marshmallows, vanilla and walnuts if desired.  Stir until the marshmallows have completely melted.

Pour the mixture into the prepared pan. 

Cool completely before cutting into squares.  Serve and enjoy! Store in an airtight container.

Pimiento Cheese Ball

Buying premade cheese balls at the grocery store are expensive. Did you know that is it just as easy to prepare your own Pimiento Cheese Ball at home at just a fraction of the cost? Try making your own this year. You'll wonder why you didn't do this before.

Ingredients

1 (8 oz.) pkg. cream cheese, softened room temperature
2 c. sharp or extra sharp cheddar cheese, finely shredded
2 green onions, chopped
1 (2 oz.) jar pimientos, drained
2 Tbs. butter, melted
2 tsp. Worcestershire sauce
fresh parsley, chopped (optional)
shaved pecans (optional)
Crackers

Directions

In a mixing bowl, beat the cream cheese until fluffy with an electric mixer. 

Add the cheddar cheese, onions, pimientos, melted butter and Worcestershire sauce. Mix until well combined. 

Shape into a ball form, but leave the bottom of the ball flat, so it does not roll away and off the plate.

Press the fresh parsley and or shaved pecans over the top and sides of the cheese ball. 

Wrap the cheese ball in plastic wrap and store in the refrigerator until ready to serve.

Gingerbread Popcorn

 

If you love gingerbread, you will really enjoy this Gingerbread Popcorn recipe. It has all the flavors of gingerbread and caramel rolled into one great taste. The recipe is easy and simple to make. It is perfect for gift giving, or as a sweet snack for you and your family.

Ingredients

20 c. popcorn
1 c. butter
2 c. brown sugar
1/2 c. corn syrup
1/4 c. molasses
1 tsp. salt
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1 tsp. baking soda
3 tsp. vanilla

Directions 

Preheat oven to 250°. Grease two 13 x 9-inch pans or a large roasting pan.

Place popcorn in a large bowl or a large roasting pan. Set aside while you make the caramel coating.

In a large saucepan, melt the butter.  Stir in the brown sugar, corn syrup, molasses, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Cook and stir over medium heat until it comes to a boil. Boil for 5 minutes, without stirring.

Remove from heat. Stir in the baking soda and vanilla. The mixture will foam up, but don't worry, as that is what it is supposed to do. Mix thoroughly.

Pour the hot caramel sauce over the popped corn. Stir the popcorn, so that every piece has a coating of caramel sauce. 

Bake for 45 minutes, stirring every 15 minutes.  

Cool and enjoy.  Store any leftovers, if you have any, in an airtight container.

Flavored Cream Cheese Candies

Making your own mints is easy, and you can make them any flavor or color that you desire.  Some people call them Christmas mints, merriments, bridal or baby shower mints. I just know they melt in your mouth and are delicious.

Ingredients

 4 oz. cream cheese, softened to room temperature
1 Tbs. butter
1/2 to 1 tsp. vanilla extract, raspberry extract, strawberry or Jello powder or 1 or 2 drops of oil
3 c. powdered sugar
food coloring, (optional)

Directions

In a mixing bowl, beat the cream cheese and butter until smooth using an electric mixer. 

Add the extracts, flavoring, jello or oil of your choice. Start out the least amount first. If you are using jello, add 1/4 teaspoon. If you are using oil, only add 1 or 2 drops, as the oil is more potent than the extracts.

Stir in the powdered sugar.  When you get to the last cup, add it in stages, mixing until you get a thick consistency. If you add too much, and it is dry and brittle, then add a little bit of heavy cream until it holds its shape. Taste the mixture. If you think it needs more flavoring, add more until you are satisfied. It is easier to add more flavoring than it is to try and remove it should you get too much.

Add the food coloring if desired. 

Line a cookie sheet with wax paper.  Roll mixture into small balls. Roll the balls in granulated sugar, then place them on waxed paper. Flatten the balls with the bottom of a glass or a with a fork dipped in granulated sugar to keep the candy dough from sticking. 

Allow the candies to dry for about 2 hours on waxed paper, containers.  

Store between layers of waxed paper in an airtight container in the refrigerator or place them in the freezer. 

Notes:

The jello powder needs to be fine. If it is not, then place it in a blender or food processor and process it until it is very fine. Store the leftover powder in a mason jar to use in frosting, or more Cream Cheese Candies

 

Pumpkin Earthquake Cake

This recipe is not for those who are counting calories. For us, it is more of a special treat.  In this recipe, it does call for butter in the cake mix, but you can use vegetable oil instead.

Ingredients

1 (15.25 oz.) box Spice Cake mix
3 eggs
1 (15 oz.) can 100% pumpkin, not pie mix
3/4 c. milk
1/2 c. butter, melted
1/3 c. brown sugar or white sugar
2 tsp. pumpkin pie spice

Cream Cheese Filling

1 (8 oz. pkg.) cream cheese
1/2 c. butter, melted
2 1/2 c.  powdered sugar
1 c. chocolate chips or white chocolate chips or a mixture of both

Directions

Preheat oven to 350°. Grease or spray a 9 x 13-inch cake pan. Set aside

In a large mixing bowl, combine cake mix, eggs, pumpkin, milk, butter, sugar and pumpkin pie spice.  Beat well until thoroughly combined.

Pour the batter into the prepared cake pan. Set aside while you prepare the Cream cheese filling.

In a medium bowl, combine cream cheese, and butter.  Beat until light and smooth. 

Turn the mixer to low and add 1 cup of the powdered sugar.  Mix until combined, then turn the mixer up and beat well. Continue to add the powdered sugar in this way until it is all incorporated and thoroughly blended. 

With a kitchen tablespoon, scoop some of the cream cheese filling and drop it on top of the cake.  Continue to place spoonfuls of the filling over the top of the cake batter.  Then, taking a knife, cut through the cake batter and filling to swirl the two together. Do not over mix, you want it to be a marbled effect. 

Sprinkle the chocolate chips over the top of the cake. 

Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool completely before cutting and serving.

Thumbprint Cookies

Thumbprint Cookies are buttery, shortbread cookies with jam or jelly in the center. You can use grape, strawberry, apricot or any flavor jam or jelly that you like best. 

The secret to making the best Thumbprint Cookies is not to overbake them. Just bake them until the bottoms are lightly browned, and the tops are set. If you overbake them, they become hard, dry and crunchy, and you'll be disappointed.

Directions

1 c. butter softened
2/3 c. sugar cream together
1 egg
1 tsp. vanilla
1/2 tsp. salt
2 1/3 c. flour
jelly or jam

Directions

Preheat oven to 375°. Lightly spray a cookie sheet or line it with parchment paper. Set aside.

In a mixing bowl, combine the butter and sugar together. Cream the mixture until light and fluffy.

Add in the egg and vanilla.  Beat well until thoroughly combined. 

With your mixer set on low, stir in salt and the flour.

Scoop out a tablespoon of cookie dough using a cookie scoop or a measuring tablespoon.  Roll the dough between the palms of your hand into a ball. Roll the balls in sugar and them on the prepared cookie sheet. 

Using your thumb or a tablespoon, make an indention in the center of each cookie dough ball. So not press so hard that you go all the way through the pan.

Spoon about a 1/2 teaspoonful of jelly or jam in the center of each cookie.

Bake for 8 to 10 minutes, or until the bottoms of the cookies are lightly browned.

Allow the cookies to cool on the baking sheet for about 10 minutes. Transfer the cookies to a cooling rack to finish cooling.  Store the cookies in an airtight container or cookie jar.

 Chocolate and Vanilla Sugar Cookie Pinwheels

These cookies take just a bit more work, but they will leave your guests and family wondering how you did them.  It is worth the extra step in making these cookies, especially if you love the taste of chocolate and vanilla.

Ingredients

1c. butter
1 c. sugar
2 egg
1 1/2 tsp. vanilla
3/4 tsp. baking powder
1/2 tsp. salt
2  2/3 c. flour
2 Tbs. cocoa powder
1 Tbs. coffee

Directions

In a mixing bowl, cream butter and sugar together until light and fluffy. 

Mix in the egg and vanilla. Beat well until thoroughly combined.

Turn the mixer to a low speed. Mix in the nutmeg and salt. Slowly stir in the flour. The dough should be stiff.

Divide the dough in half. Shape one half of the dough into a flat, thick disc and wrap it in plastic wrap or place it inside a plastic bag and store in the refrigerator. Place the other half of the cookie dough back in the mixing bowl. 

With the mixer set on low, stir in the cocoa powder, and coffee.  Mix until combined. Remove the dough and shape it into a flat, thick disc. Wrap it in a sheet of plastic wrap, or place it in a plastic bag. Place this in the refrigerator and chill both dough balls for about 90 minutes.

Lightly flour a sheet of parchment paper. Remove the plain cookie dough disc from the refrigerator and plastic bag. Flour your rolling pin. Roll the dough out into an 8-inch by 14-inch rectangle. Remember to turn your cookie dough a quarter of a turn and dust the parchment paper with more flour, to keep the dough from sticking. Shape the edges with your hands, so they are straight and even. Set aside somewhere cool while you roll out the chocolate dough.

Get another sheet of parchment paper. Lightly dust the parchment paper and your rolling pin with cocoa powder. Roll the dough out into an 8-inch by 14-inch rectangle. Remember to turn your cookie dough a quarter of a turn and dust the parchment paper with more flour, to keep the dough from sticking. Shape the edges with your hands, so they are straight and even. Set aside somewhere cool while you roll out the chocolate dough.

Bring out the vanilla cookie dough. Carefully remove the chocolate cookie dough from the parchment paper and place on top of the vanilla dough.  Press the chocolate onto the vanilla cookie dough to remove any air pockets. 

Beginning at the long side of the dough, begin rolling the dough up into a log.  Try to roll the dough as tight as you can, using the parchment paper to help.

Cut the log in half, so you have two 7-inch logs. Wrap the dough logs in plastic wrap or in the parchment paper you just used. Bend the edges of the parchment paper or plastic over to seal the dough log inside. 

Chill the dough for at least 2 hours or longer.

When ready to bake, preheat the oven to 350°. Lightly spray or grease a cookie sheet. You can also use parchment paper or silicone baking mats if you have them.

Remove one of the dough logs from the refrigerator. Remove the wrapping. Cut the dough in half-inch slices, so you have 14 cookies. Place the cookies 2-inches apart on the prepared cookie sheet.

Bake for 10 to 15 minutes, or until the outside edges are lightly browned. Remove from the oven and cool on the cookie sheets for 5 minutes. Place the cookies on metal cooling racks to cool completely. Serve and enjoy.

Peanut Butter Pinwheels Potato Candy

In spite of the name Peanut Butter Pinwheels Potato Candy, this is surprisingly an excellent treat. It is easy to make, too. No one would ever guess that the secret ingredient in this candy is a potato.  But not just any potato will work. You need to use a Russet potato.  Any other kind of potato will not work, and neither will instant potatoes.

The recipe is almost fool-proof. You don't really need to use measurements, but these are here as a guideline. The recipe can be made smaller or larger, depending on how much you want to make.  

Directions

1/2 c. mashed russet potatoes
2 tsp. vanilla
pinch of salt
6 to 8 c. powdered sugar
1/2 to 2/3 creamy peanut butter

Directions

Fill a medium saucepan with cold water. Wash and peel the potatoes. Cut the potatoes into cubes or quarter them and put them in the pot of water. Bring the water to a boil and cook until the potatoes are soft.  Drain the potatoes.

Mash the potatoes with a fork, potato masher or an electric mixer. Try to get the potatoes as smooth as possible.  

Add the vanilla and salt to the mashed potatoes. Mix well.

Stir in one cup of the powdered sugar.  Mix well. The mixture will turn runny when you do this. Don't worry, as that is what it is supposed to do.   Continue adding and mixing in the powdered sugar until the dough becomes stiff.  Add a layer of powdered sugar to your clean counter or on a sheet of parchment paper or waxed paper. Turn the candy dough out onto the counter. Knead in more powdered sugar until the dough is the consistency of play dough.  Continue to knead or work with the dough until it is smooth and no longer sticks to your hands.

Dust the work surface and your rolling pin with powdered sugar.

Form the dough into a rectangle and dust the top with more powdered sugar.   Roll the dough out into a rectangle. The thickness should be about 1/4 inch thick. However, you can make this as thick or thin as you like, but don't make it too thin, or it will crack, and your candy will not look very pretty.   

Once you have the dough rolled out, spread the peanut butter across the top evenly.  Do not spread the peanut butter out to the edge of the dough. Leave a small amount of space between the peanut butter and the edge. 

Starting with the long side, slowly and carefully begin to roll up the dough into a log shape, working from one side to the other.  You can use a dough blade if the dough sticks to your countertop, or paper.  

Wrap the candy log in the parchment or waxed paper that you were using to roll the dough out on. Or you can use plastic wrap. This helps the peanut butter potato log to hold its shape 

Refrigerate until firm. Slice the candy and serve.

Notes:

If the mixture becomes too dry while kneading, add a bit more of your mashed potato. 

If the mixture is too wet, just add more powdered sugar. 

Pecan Pie with Light Corn Syrup

Pecan Pie is so good, but if you buy it at the store or at a restaurant, the cost is huge!  What you pay for a single slice, can be made at home, and you can have an entire pie!  This recipe is well worth the time, and it doesn't take long to make this pie, and the cost of a few ingredients that will give you an amazing pie!

Ingredients

1 c. light corn syrup
3 eggs
1/2 c. brown sugar
1 Tbs. molasses
4 Tbs. butter or margarine, melted
1/4 tsp. salt
2 tsp. vanilla
1 1/2 c. pecans
1 (9-inch) pastry shell, unbaked

Directions

Preheat oven to 400°.

In a large bowl, vigorously mix the dark corn syrup, eggs, brown sugar, molasses, butter, vanilla and salt together with a wooden spoon. You can also use a mixer if you'd rather.

Stir in the pecans.

Pour the filling into the pie shell and bake for 15 minutes. Reduce heat to 350° and bake for 30 to 35 minutes. The outer edge of the filling should be set and the center slightly soft.

Chocolate Sugar Cookies

Soft Chocolate Sugar Cookies

If you are craving chocolate in a cookie, then this recipe will satisfy you. These are the classic sugar cookies, but they have chocolate in the ingredient list. They stay soft and chewy.

Ingredients

1 c. butter, room temperature
2 c. brown sugar
2 eggs
3 tsp. vanilla
1 2/3 c. flour
1 1/4 c. cocoa powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder

Directions

Preheat oven to 350°.

In a mixing bowl, beat the butter, and brown sugar together until light and smooth.  

Add the eggs, one at a time, beating well after each addition.

Pour in the vanilla, and mix well.

In another bowl, combine cocoa powder, flour, baking soda, salt and baking powder.  You can sift the ingredients together. If you don't have a sifter, you can use a whisk to mix the dry ingredients together and lighten it up.

Add the flour mixture into the butter, stirring until just combined. Do not over mix. 

In a small bowl, mix 1/2 cup sugar and 2 teaspoon cocoa powder. Set aside.

Scoop some dough up with a regular tablespoon. Roll the dough into balls.

Dip the dough balls in the sugar, cocoa mixture. 

Place the cookie balls on a cookie sheet, leaving about 2 inches of space between each one. Dip the bottom of a glass in the cocoa sugar mixture, then press the cookies down. 

Bake for 8 to 10 (or longer, depending on your oven), until the tops are cracked looking. The cracks will still look wet, but remove them from the oven.  If you bake the cookies until they are dry looking, they will be hard, and not soft and chewy.

Notes

If you like nuts, you can add some chopped walnuts or peanuts to the batter.

You can sprinkle a dusting of powdered sugar over the tops of the warm cookies.

Homespun Meat and Potato Pie

Meat and Potato Pie 

This is a very simple meat and potato pie recipe. This dish has ground beef, onions, potatoes, mushrooms, corn and cheese.   It is across between a meatloaf, and a shepherds' pie. My kids love this recipe and request that I make it often.

Ingredients

3 to 4 potatoes

3 tablespoons milk

salt and pepper to taste

1/2 c. cheese, cubed or shredded

1 can whole kernel corn, drained (optional)

1 lb. ground beef
1 onion, chopped

1 (4 oz.) can mushrooms, drained

1 egg
1/4 c. ketchup

1/4 c. dry bread crumbs

1/2 to 1 tsp. salt

Pepper to taste
Bacon, crisp fried and crumpled

Directions

Preheat the oven to 400°.

Wash and peel potatoes. Fill a pot with water and add your potatoes. Cook them until tender. If you want to, cut the potatoes into smaller pieces, so they will cook faster. When the potatoes are done, remove them from the water. 

Put the potatoes into a bowl and mash them with a potato masher, or you can use an electric mixer.  Mix until they are as smooth as you want them to be.

Add the milk, salt, pepper, cheese, and corn. Stir to combine. The cheese does not need to melt, it will do that in the oven.  You can use whatever cheese you like best, but we like sharp cheddar cheese or hot pepper cheese. We often use a mixture of both.

Cover the potatoes and set aside while you prepare the meat mixture.

In a large bowl, combine ground beef, onions, mushrooms, egg, ketchup, bread crumbs, salt and pepper.  Don’t mix them too much or the meat mixture will be tough.

Press the meat mixture into the bottom and sides of a 9-inch pie pan, or any baking dish. Bake in the oven for 15 minutes.

Remove the meat from the oven. Tip the pan to drain the excess fat away.  To make this job easier, place an empty pie pan or baking dish inside, so it rests on the meat.  Carefully tip the dish or pan, so the grease drains away.  This way, when you tip the container to drain it, the meat won’t fall out. 

Reduce the oven temperature to 350°.

Fill the meat shell with the potato mixture. Return to the oven and bake another 10 to 15 minutes, until everything is hot and cheese is melty.

Remove from the oven and sprinkle bacon over the top. Cut into servings.  Serves about 6 people.

 Fried Potatoes

This is a dish I make quite often for my family. To me, it is comfort food, and it transports me back to a time when I was young.  My dad didn't cook very often, but when he did, this was one of the dishes he liked to make. He would make a large skillet full to feed the family. It is a simple recipe. You can use this as the main meal, or cut the recipe down to use as a side dish.

Ingredients

12 to 16 ounces thick-sliced bacon, cut in 2-inch pieces (optional)
1 onion, sliced and diced
6 to 8 large potatoes, about 3 pounds, peeled
salt and pepper, to taste
1 tsp. onion powder
1 tsp. garlic powder
cayenne pepper, (optional)

Directions

Fill a pot with cold water. Cut the potatoes into 1/2 inch cubes. Place the potato cubes in the cold water.  Allow the potatoes to soak while you cook the bacon.  This removes some of the starch from the potatoes.

In a large, cast iron skillet, cook the bacon until crisp.  Remove the bacon, placing it on paper towels to drain. Crumple the bacon and set aside.

Remove all but 2 to 3 tablespoons of the bacon grease from the skillet. Save the rest of the bacon grease to use for another recipe.  

Drain the water from the potatoes. Try to get the potatoes as dry as you can before adding to the hot skillet.  

Carefully add the potatoes and onion to the skillet.  Stir to coat the potatoes and onion in the bacon grease. 

Season the potatoes with salt, pepper, onion powder, garlic powder, and cayenne pepper, stirring to ensure they all get seasoned.

Cook over medium heat for about 6 minutes, then turn them over with a spatula. Cook them another 6 minutes and turn them again with a spatula. Cover the skillet with a lid, and lower the heat to medium low heat. This allows the potatoes to fry slowly, so they get tender.  

Cook until the potatoes are tender. Turn them occasionally so they do not burn.  When they are almost tender, remove the lid. Continue to cook the potatoes and onion until they are crispy on the outside and tender on the inside.

Mix the bacon into the potatoes, or sprinkle the bacon over the top.  Serve and enjoy!

Notes:

You can omit the bacon.  Instead of using bacon grease to fry the potatoes in, add 1 tablespoon butter and a tablespoon of olive oil.  

You can also mix in a little Parmesan cheese in during the last 5 minutes of cooking.

Sprinkle shredded cheese over the top. Cover and cook until the cheese is melted.