In a large sauce pan, put the Potatoes on until they boil. Cook until you can easily slice then. Stop. Do not cook them so long they smoosh (You don’t want them soft enough to make mashed potatoes. Still a little crunchy.)
Take the potatoes off and put them in a covered pan. Stick in the refrigerator until cold. If you want, you can cook them the day before and leave them in the fridge overnight.
Cook the Bacon. (I use a strong microwave, put them in for about 4-5 minutes.). Put the bacon in the fridge to get cold.
Hard Boil the Eggs. Put them in a pan with warm water on medium-high heat. Cook until boiling, then another 15-20 minutes. Take off and cool in cold water.
Peel and slice the eggs finely.
Slice the Onion finely (Mince).
In a large bowl, add the Mayonnaise, Mustard, Eggs, Onion, Peas, Pepper, Cold Bacon (crumbled).
Mix together. Put in the Refrigerator for 1 hour to allow spice to spread out.
My aunt and I always bake cookies together for major events, and this particular recipe is one of our favorites! Give em a try and find yourself in love with the minty-chocolate taste! 🙂
1 Cup – Butter (Softened Preferably)
1 Cup – Sugar
1/2 Cup – Brown Sugar
2 & 1/2 TSP – Vanilla
3 Cups – Flour
1 TSP – Baking Powder
1/2 TSP – Salt
1 Package of Andes Mints (Set aside 42)
Heat oven to 375 Degrees
Mix together the butter and sugar (White & Brown) until smooth. Add in the eggs and vanilla, and mix it well. Add in the Flour, Baking Powder, and Salt and Mix.
Refrigerate it for 2+ hours (it’s a soft mixture and needs to harden until you can mess with it.
Unwrap the 42 Candies while waiting.
Now take the dough and form 1 TBSP of dough around each candy.
Bake 10-12 minutes each.
Remove and set on wire racks over top of wax paper.
Use a Saucepan and put the remaining candies in. Melt them and then drizzle the chocolate over the cookies. The wax paper should catch the extras. If necessary, add them back into the pan and re-heat for more chocolate.