Potato and Cheese Pierogi

Welcome back dolls! It's Tuesday which means your blog mistresses are back with another recipe for you. This week I have to admit I am on the sore side. This weekend I headed to Irish Hills for a little beach time with my hubby and side kick Mel. We had a wonderful time...until I got home and realized how sunburned I was. I'm now at the blistering stage but fear not faithful blog readers my fingers weren't burned and are just fine for some blog typing goodness! Let's get this rolling, now it was yours truly's pick this week and I went out of the box. As always, trying to spice things up and try something new. I found it in the form on homemade PIEROGIES! Yes, those little pillows of potato and cheese yumminess that are amazing on their own but with sour cream take the taste of them out of this world. I (Dinah) have never met a pierogie that I didn't like. I'm betting you haven't either...oh come on! pierogies are amazing. Alright, alright still not going to admit it. That's fine...I know the real truth ;D.

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Potato and Cheese Pierogi

Prep Time: 2 Hrs
Cook Time: 10 Min
Ready In: 2 Hrs 10 Min

Ingredients

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed

5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Directions

*Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
*Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
*To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.




So did I pick a great recipe? Absolutely! and I'm not just saying that ;] My only complaints were they seemed to be a bit bland for me so next time I'll be adding a bit more seasoning. Oh and this recipe is for the patient kind. I sadly lack that quality so for me this took a little too long to make on a dinner night during the week.



Tid Bits:
*We highly suggest that you make the pierogies a few days before (or whenever you have a chance), place them in freezer bags, and freeze until you're ready to cook and serve.

*Not a fan of boiling them only? Try saute them in a bit of olive oil or placing them in the oven on 400 degrees until golden brown.

*Potato and cheese make you cringe? Try using your favorite mashed potato recipe for the filling.


Ma's Spot: This dinner was a lot of work but well worth it as fresh pierogies beat frozen boxed pierogies anyday. I will never make them on the night I'm having them for dinner again It takes up way too much time. I'm a big fan of pre-making stuff and placing them in the freezer. So on a day off I would make a bunch of these and freeze them so that next time I want them I'll have them ready to serve. The next time I'm going to try feta and spinach. Make them and enjoy them as we did.


*SNACK CORNER:*

It's time for snack corner! Where we take new snacks in the grocery store and break it down for you. We tell you which are hot and which are not. Let's get to this week's picks:



Dinah: This week's pick comes to us from the good people at Crystal Light. I myself was never a fan of the drink until they started making cocktail flavors. That makes me sound like such a lush lol. Something about them make them amazing and have made me a lover of Crystal Light. Tonight we tried the Appletini and Margarita and both were yummy and they both taste very close to the real cocktails. They also don't break the bank which is nice so they are a definite buy. P.S. I've had the Mojito (that was the one that turned me on to them all) and it is fabulous as well.

Ma: Who says your snack has to be food? I enjoyed these very much but I'm a big fan (unlike Dinah) of the Crystal Light brand. I liked them because you can add your own alcohol to them and make yourself a nice little cocktail without all the syrup calories of a normal cocktail but punch up your drink. On a nice hot summer day and a pitcher of ice with these make a perfect summer treat! I would definitely buy these again.



So remember me saying last week about how we had something new up our sleeves? Well, here at Tuesday Cookers wanted to include you guys in the mix. So we decided to start up something new called "Recipe Reach Out". What's that all about? We want to make your family recipes. If you have a recipe you want to have spotlighted send it our way! We always give full credit (no stealing here, this is not a Slugworth situation lol) and we would be super happy to make your favorite dish. Interested? Send us your best recipes at: tuesdaycookers@yahoo.com and once a month we'll highlight your fave dishes. Oh and have more than one you wanna showcase? No probs, send as many as you'd like!


That's it guys for this week. Never fear your blog mistresses will be back here (<---hey that rhymed!) next Tuesday to bring you our best recipes (and hopefully yours, send your recipes in!). Next week is Ma's pick and it's something that requires no cooking. WHAT! Insane. Come back to find out all about it. Have a great week guys!

Spoons & Spatula's
~Dinah & Ma