Bacon Pierogi Bake Pinterest Challenge
January Challenge – Bacon Pierogi Bake
I was really excited to come across a great Pinterest Challenge which asks several of us bloggers to take one of our pins which has been sitting stagnantly on one of our Pinterest Boards and actually make it. This seems like a 2018 goal I can get behind. To get our family started we decided we needed twelve pins, one for each month of 2018. T, Mr. Wonderful, and I each selected four pins. Ironically we all choose recipes! No surprise in a house full of foodies! We then wrote down our selections on slips of paper and put them in this lovely antique bowl. T made the first pick and I was thrilled to see it was one of my choices! The Bacon Pierogi Bake.
Welcome to the first 2018 monthly Pinterest Challenge Blog Hop, hosted by My Pinterventures. The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen!
Let me go ahead and tell you, I’ve never had Pierogi. But the pictures look amazing and I like the idea of how easy to make it appears to be. So here we go with Pinterest Challenge Number One – The Bacon Pierogi Bake. Here is the actual recipe from Let’s Dish Recipes. And here is the image that caught my attention!
Can mine come out this ooey gooey good? Let’s find out!
Here is what you need for The Bacon Pierogi Bake :
- 1 (16 oz.) package frozen potato and cheddar pierogies
- 4 sliced bacon, chopped
- 2 cloves garlic, minced
- 1 (8 oz.) package cream cheese, softened and cubed
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1 cup cheddar cheese
- 2-3 green onions, chopped
- 1/4 cup chopped seeded plum tomato (optional)
First things first, I had to find Pierogi. Danelle at Let’s Dish Recipes says, “If you’ve never had pierogi, imagine ravioli stuffed with cheesy mashed potatoes.” I certainly enjoyed imagining that! Yum! Where could I find these? I headed to town and stopped at the closest grocery store. I searched the frozen food sections where they kept the Ravioli and then wandered over to the frozen potatoes. The first grocery store I tried did not have any but I found it at my second stop. I found Mrs. T’s Pierogies! They only had them in the mini’s but we are working with what we have. I may need to shave a few minutes off my bake time but we will see where this goes.
And so I have begun! The pierogies are resting in my prepared casserole dish. The bacon is sizzling, the cream cheese is cubed, the chicken broth is measured and as I wait I can’t help but think about how Danelle mentioned her Canadian husband introduced her to Pierogies. I grew up in Maine and I have relatives from Canada. How come no one introduced me to these little cheesy wonders? I try not to be bitter with my ancestors as images of golden Canadian Maple syrup rise in my mind and I have an overwhelming desire to grab the griddle and whip up some pancakes! While I stood there fantasizing about breakfast foods and cold, crisp mornings, I almost burn two pieces of the bacon. The thick smoke rising from the skillet awakens me and I swoop in with the tongs and a close save at the very last second. The bacon strips land safely, though stiffly, on my paper towel lined plate. I add the garlic and count to 30 and then add the cubed cream cheese. Soon its time for the broth!
At last the creamy goodness in my skillet is done! I attempt to pour it over the Pierogies evenly. But the handle is hot and instead I slop the lovely sauce too quickly into a puddle in the center of my 8 x 8 pan and so am forced to move them this way and that in an effort to be fair to each cheesy Pierogi, not wanting a single one to be sent naked into the 400 degree oven. Once satisfied I have almost evenly distributed the sauce I slide it into the oven and move on to the slicing of green onions and tomato and the crumbling of bacon. I soon discover those two pieces of bacon I assumed I had so heroically saved at the last minute are in fact burned. Rather than grieve their loss, I nibble at them as I wait the fifteen minutes for those Pierogies to bake.
I find my mind wandering to when I was a little girl and I attended a Maine Mariners hockey game. It seems like they must have been playing against a Canadian team. I remember number 14, Alan Hepple was there. He was my hockey hero and I had met him before the game. Was that the Canadian National Anthem they were playing? I ask my son to pull the anthem up on his phone and we listen to it as we chop and dice. It’s fun!
“O’ Canada! O’ Canada…”
Once the anthem is done my son asks me why I wanted to hear the Canadian National Anthem while making Pierogies which he insists are Polish. I’m stumped but then saved by the timer. I add the cup of cheese and back in she goes! While I wait the five minutes for the cheese to melt I discreetly head over to Wikipedia.
He’s right! If you want to get educated on Pierogies while your cheese melts …
Check it out: Pierogies: The English word “pierogi” (plural: “pierogi”, “pierogies”, or “pierogis”) comes from Polish pierogi [pʲɛˈrɔgʲi], which is the plural form of pieróg [ˈpʲɛruk], a generic term for filled dumplings. It derives from Old East Slavic пиръ (pirŭ) and further from Proto-Slavic *pirъ, “feast”. While dumplings as such are found throughout Eurasia, the specific name pierogi, with its Proto-Slavic root and its cognates in the West and East Slavic languages, including Russian пирог (pirog, “pie”) and пирожки (pirozhki, “baked pastries”), shows the name’s common Slavic origins, antedating the modern nation states and their standardized languages. In most of these languages, the word means “pie”.
The timer goes off again and I pull from its dark depths a bubbling casserole that smells spectacular! I add the bacon and green onions and tomato with high hopes! If it tastes as good as it smells than the January Pinterest Challenge will be a mad success! I grab my spatula and prepare to dig in. Will the bottom be black? Will the center of the Pierogies be frozen? Will the taste of the two bacon victims linger darkly in my sauce? It’s the moment of truth…
Success! Guys, they are so good! Tonight is cold, the streets are covered in ice and its dark and gloomy but these little cheesy bites of goodness make the perfect comfort food. The ghosts of the burned bacon did not haunt my sauce. The bottom of the dish was golden and lovely. They were evenly cooked and creamy and went from start to finish in no time at all. These I deem the perfect soccer night dish. They will be remembered come this Fall!
Quick, go visit Danelle at Let’s Dish Recipe and print this one off. It’s a keeper!
It’s also time to pick what we will fix for the February Pinterest Challenge. I send T to the little golden bowl and he selects…
Jalapeno Popper Dip! He’s thrilled with himself. Stay tuned to see how it goes this February! Sign up for our monthly newsletter so you don’t miss out on any of our Pinterest Challenges and other family-friendly posts designed to inspire and bless you!
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!
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