This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.
My first memories of pierogi's is at my aunt's house in Pennsylvania. I don't remember how old I was but they were mighty tasty. A few years ago I discovered they had frozen pierogi's and although they were no where as good as my aunt's it helped with the craving I've had for them. I noticed this recipe in a Cooking Light magazine and decided to give it a try. The dish really helps to improve the taste of frozen pierogi's. It's a really nice combination of flavors. The cream cheese blended well with the cheddar cheese into a delightful sauce. The original recipe calls for tomatoes but I'm so not a fan of grocery store tomatoes at this time of year so I left them off.
The winner of the Pickapeppa Sauce is Melanie. Email me at email@example.com and I'll get a bottle on it's way shortly.
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400°.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.