ONION ONION™ Fried Potatoes

Potatoes – skin on, cubed
Olive Oil
Butter
ONION ONION™ (Tastefully Simple)
Garlic Powder – easiest way to add garlic
Salt
Pepper

I deliberately did not put measurements as you can fix enough for two or eight people. On medium heat, add enough olive oil to cover bottom of skillet. Add about half as much butter until melted, then add cubed potatoes. Cover and cook until potatoes are starting to get tender – 10-15 minutes. Uncover. Add spices to taste. Stir. Turn the heat up to brown the potatoes, letting them get nice and crispy before turning. Salt and pepper before serving.

If you want a quicker way to fix these in the morning, bake potatoes with skin on ahead of time and keep in fridge. When ready to fix, cube potatoes and you'll only have to heat for 3-4 minutes. Also - if you don't have the ONION ONION™, you can always use the real thing. It's just faster and very tasty to use the mix.

If you want, you can add chopped onion, green peppers, and mushrooms as you cook. Toppings could include shredded sharp cheddar cheese, bacon bits, and green onions. I used to have an iron skillet. If you have one, be sure to use it for wonderful brown crusty potatoes.

Brownie Truffles

Another great recipe from my friend, Carrie. Does she know I like chocolate or what?

BROWNIE TRUFFLES

Forget the mixing and the melting, everyone – just add water to a package of fudge brownie mix, scoop into balls, roll in assorted coatings…. and chill!

This is great for kids to make and the perfect party dessert – your guests will love them.
My husband even goes into the kitchen and whips up a batch of these.

1 Box (21.3 ounce) of Betty Crocker chocolate brownie mix (with chocolate syrup pouch)
¼ cup water
2 tablespoons Karo light color corn syrup
Coatings – such as sweet coconut, toasted almond slivers, colored sprinkles, toffee bits, etc.

In a large bowl, stir together dry brownie mix, chocolate syrup from pouch, water, and corn syrup until well mixed.

Pour each desired coating into separate dishes or pie plates. Scoop up 1 tablespoon (or 1 heaping teaspoon from your flatware service) of brownie mixture, using slightly wet hands. Shape mixture into smooth ball and roll into desired coating to cover entire ball. Place on ungreased cookie sheet. Repeat to make 28 truffles, rinsing hands when mixture becomes too sticky to roll. Chill in refrigerator for at least 2 hours.

I’ve also stirred the nuts in the mixture, and then rolled in coconut or powdered sugar, sugar sprinkles, etc. This one is easy to adapt to your preferences.

Serve chilled or at room temperature.

NOTE: To store the truffles, layer between waxed paper in an airtight container. Store for 3 to 4 days at room temperature, 1 week in the refrigerator, or up to 3 months in the freezer. Ha!

Wouldn't these be great for Valentine's Day?