Saturday, January 22, 2011

Bacon Pierogi Bake and Winner of the Giveaway

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 and I'll get a bottle on it's way shortly.

Bacon Pierogi Bake
Cooking Light Magazine December 2010

1  (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
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.
Nutritional Information

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