Yeah it's October! My favorite month! Just had to throw that in.
Thanks for all the sweet words about my 1,000 post. Those of you who comment and take the time to share with me your thoughts and true thankfulness for this blog are what keeps me going. I know if I post 15 times a month or 5, you are always there with great enthusiasm and kindness for everything I make. That makes me happy.
We are off on vacation next week to see my in-laws in Ohio. We are so excited! We'll be headed to the Rock and Roll Hall of Fame and the Football Hall of Fame, but I'm most excited about going to Amish country and attending a huge craft fair called Shakerwoods Festival. Listen to this:
While on the grounds, bring your walking shoes for a journey down the rustic paths throughout the beautifully manicured woods, while enjoying the aroma of great country cooking over open fires and the sound of free entertainment located at two different stages throughout the woods. If rest and relaxation are your desire during the day, enjoy one of our extraordinary man-made gardens that only Shaker Woods can deliver. It's simply relaxing.
All that and over 200 crafters! I can't wait. I'm ready to pack that car with Christmas presents!
So I shall be scarce next week. I'm hoping to whip up a few apple recipes this weekend as soon as I'm done packing. Stay tuned for those as soon as I return.
I'm leaving you with this Pierogi Casserole. This is so simple. Simple, simple, simple but it's so good. It's actually one of those recipes you can cook on a weeknight after you get home from work. You can certainly use fresh homemade pierogies, but when you want to get supper on the table in a hurry, the frozen ones work.
I believe I found this recipe on Pinterest, but I didn't pin it, I just printed it and then realized that site was not listed on my print out, so I apologize if this was your original recipe whoever you are! I did tweak the amounts in this from the original a bit. There just wasn't enough sauce to cover the pierogies.
When I made this I used 1 1/2 pounds of pierogies and doubled the sauce amount. I have a crew to feed! I also fried up a bunch of onions. They were the perfect accompaniment to this dish. Our friend Mitchell was over when I made this and he declared it "DELICIOUS!". Yup he said it that loud.
Baked Pierogi Casserole
1 pound frozen pierogies (I used Mrs. T's Potato and Onion)
2-3 slices cooked bacon, crumbled
3 ounces cream cheese
1/2 cup chicken broth
1/4-1/2 cup shredded cheddar cheese
chopped green onions, optional
Preheat oven to 400 degrees. Lightly spray 13x9 baking dish with nonstick cooking spray. Arrange frozen pierogies in dish. In a saucepan, mix cream cheese and chicken broth stirring frequently until cheese is melted and smooth. Pour melted cream cheese mixture evenly over pierogies. Sprinkle evenly with cheddar cheese. I didn't measure the cheese, just cover the pierogies with it. Bake 20-25 minutes until cheese is bubbly and pierogies are warmed through.
Garnish cooked dish with crumbled bacon & chopped green onions.
*I use one and a half packages of pierogies and double the sauce when I made this. I also fried up a bunch of onions to go with it. Delicious!
Thank you for all your comments here and on Facebook too. I picked one name from the blog and one name from Facebook, put the two names in a basket and chose one. The winner is:
GIVEAWAY WINNER! - MARYANNE SAWYER!
I can't believe Maryanne is from Rhode Island. Honestly I didn't plan that!! Congrats Maryanne! You'll be receiving Kendra's cookbook in the mail sent directly from her and the dish from me! Enjoy!
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