Friday, April 29, 2011

Country Ham Pot Pie

The Menu:
Country Ham Pot Pie


The noodles-cut with a pizza cutter into squares

The Original Recipe:
This is not your typical pot pie. This recipe comes from my stepmom, with a few added ingredients from me. I partially grew up on a farm, and this is something that is completely home made and very country! I am not sure where my stepmom got this recipe from, but it is soooo good, and a total comfort food to me. This is great to make with leftover ham (especially from Easter!) We just "wing" it when we make it. No measurements really needed. This is a real country recipe and something you usually do just by memory. I wrote it down the best I could. It is a recipe that is easily adapted though to your taste. You can pretty much add what  you want.

Ham Pot Pie
written by Rachel (4kowboys)

Dough:
2 cups flour
2 tsp. baking powder
2 tbls. shortening
1 tsp. sugar
salt to taste

milk- start with 1/4 cup.

Add dry ingredients to bowl. Mix dough by hand, and add milk. Add more milk 1 tbls. at a time if there is a lot of flour in bowl that is still dry. Do not make dough sticky.

Ingredients:
leftover ham
ham bone (if you have it!)
1 small onion, finely chopped
1 stalk celery, finely chopped
2 carrots, shredded
chopped fresh rosemarry to taste
6 cups water (or 3 cups ham broth, or chicken stock if you don't have bone along with 3 cups water)
salt and pepper to taste

Add all ingredients to a large pot. Heat until bubbling. Roll out dough for noodles. If dough is sticky or sticking to counter you need to add more flour. Cut into squares. Turn heat down on pot to a slow simmer. Not bubbling. If it is bubbling it will break the noodles and you will end with mush. Quickly as you can, drop noodles into pot one at a time. Keep stirring a bit, but not hard. They will puff a bit and come to the top when they are done. Just keep adding them until they are all in the pot. They won't stick together. As soon as they are all in, and popped up to the top, turn stove off and move pan to cool spot. Serve. *copyright 2011

Thursday, April 28, 2011

Deviled Eggs

The Menu:
Deviled Eggs


The Original Recipe:
Since Easter, we have had some hard boiled eggs laying around and taking up space in our refrigerator. It was time to make some Deviled Eggs. This is my recipe! My kids love these. Now, in general, they don't even like eggs. No dippy eggs or even scrambled eggs. However, I have found that they love deviled eggs. Go figure!

Deviled Eggs

1 dozen hard boiled eggs
1/4 cup light miracle whip
1 tbls. minced onion flakes
1 tsp. dry ground mustard
1/3 cup pickle relish
salt and pepper to taste

Cut hard boiled eggs in half. Plop out yellow part into a bowl. Place halves on a plate. Mix the mayo, onion, mustard, relish and salt/pepper together in a bowl until well combined. Dollop into egg centers. Chill for at least 30 minutes before serving.

Tuesday, April 26, 2011

Chicken in Creamy Carrot Sauce

The Menu:
Chicken in Creamy Carrot Sauce

The Original Recipe:
I found it at Cassiecraves.blogspot.com. It is DELICIOUS!! It is a bit more time consuming than I normally like to be while cooking supper, but I have had this in my "to try" file for awhile now. I am so glad that I asked my 9yr. old what he wanted for supper tonight. He said Chicken, beans and rice. So, I made chicken, beans and rice, but I made it my way, lol. We had Chicken in Creamy Carrot sauce served with Chicken Rice a Roni Style rice, and butter beans on the side. YUM! I changed the recipe a tiny bit so I will just * where I made a change.


Chicken in Creamy Carrot Sauce


source: adapted from Kraft Foods via cassiecraves.blogspot

6 slices bacon, chopped

1 1/2 pounds boneless skinless chicken breasts

Salt, black pepper and garlic powder to taste

1 tablespoon butter

1 large onion, chopped

2 cans sliced carrots, drained (*I used a bag of frozen carrots)

1 14.5-ounce can chicken broth, divided

8 ounces cream cheese or Neufchatel cheese, cubed


1. Cook and stir bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet; drain on paper towels. Season chicken with salt, pepper and garlic powder. Add chicken to bacon drippings and cook 1 to 2 minutes on each side or until browned; cover. Cook 8 minutes or until chicken is cooked through. Transfer chicken to plate and cover to keep warm.

2. Let butter melt in skillet, then add onions; cook 5 minutes or until tender. Stir in carrots and 3/4 cup broth; cover. Simmer 5 minutes. Set aside 1/2 cup vegetables and allow the liquid to drain from them.

3. Place remaining broth, reserved 1/2 cup vegetables and cream cheese in blender; blend until smooth. (*I used a stick blender, and just tilted my pan sideways and blended some of the carrots in the pan until smooth, and let the cream cheese melt on it's own from the heat.) Add sauce and chicken to vegetables in skillet; cover. Cook 2 minutes or until heated through. Spoon chicken onto serving plate; top with sauce and bacon.

Friday, April 22, 2011

Bacon-Ranch Green Beans

The Menu:
Bacon-Ranch Green Beans

The Original Recipe:
I found this on Menus4Moms.com. They went perfectly with our porkchops we had last night, but I think they would go with any pork main dish. They were good, and my non-vegetable eater looooved them!

Bacon Ranch Green Beans

1 (16oz.) pkg. frozen green beans
2 tbs. butter
1 envelope ranch salad dressing mix
4 bacon strips, cooked and crumbled or Real bacon bits

In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.

The Way I Made It My Own:
I of couse didn't follow the directions. I couldn't find a packet of Ranch anywhere. I thought I had one, but I didn't. So, I used about 1/3 cup of prepared Ranch from the bottle. It made it creamy and delicious with the bacon (which made my kids adore this side dish!). I broke down and bought the real bacon bits, too. I don't normally do things like that, but just this one time I thought it was ok, and it was and we lived and we loved it. :)

Bacon Ranch Green Beans

1 (16oz.) pkg. frozen green beans
2 tbs. butter
1/3 cup Ranch Dressing (in bottle)
1 small pack Real bacon bits

In a skillet, saute the green beans in butter. Add the salad dressing and toss to coat. Just before serving, sprinkle in the bacon and mix.

Pork Chops Yum-Yum

The Menu:
Pork Chops Yum-Yum


The Original Recipe:
I hesitate to post this, but I do because I think they could be so much more. This recipe doesn't call for a marinade, and of course I didn't follow the recipe to a "T" but even if I did, I still don't think the flavor would of gotten completely through to the chops. The sauce is really good, but it just sits on top of the chops, and doesn't get into it to flavor them. ***Therefore, I suggest marinating them at least 2 hours to overnight, and then baking them or grilling them, reserving the sauce to baste them. You can even make extra to add some cornstarch to and thicken it to pour over them. Served with a side of Bacon Ranch Green Beans.


Pork Chops Yum-Yum

By Brad Beckwith on July 07, 2004

2 -4 pork chops, 1/2 inch to 3/4 inch thick
 1/4 cup chicken broth
 1/8 cup honey
 1/8 cup soy sauce
 1 tablespoon ketchup
 1/4 teaspoon ginger
 1/8 teaspoon garlic
 salt
 Directions

Brown chops on both sides.

Place in greased casserole dish.

Mix all remaining ingredients and pour over pork chops.

Bake, uncovered, at 350 for one hour.

© 2010 Food.com. All Rights Reserved. http://www.food.com/95222
 
 
The Way I Made It My Own:
So, I mentioned I didn't follow the recipe, and I mentioned the way I will make them, if I make them again (Again,I suggest marinating them at least 2 hours to overnight, and then baking them or grilling them, reserving the sauce to baste them. You can even make extra sauce; add some cornstarch to and thicken it to pour over them.). I really do think you should try them. They are very good. My husband loved them. My younger kids don't like meat that you have to actually chew a bit to eat, so they weren't please, but they ate their portions, and liked the sauce.
 
Pork Chops Yum-Yum


6 pork chops, 1/2 inch to 3/4 inch thick
1/2 cup chicken broth
1/4 cup honey
1/4 cup soy sauce
2 tablespoon ketchup
1/2 teaspoon ginger
1/4 teaspoon garlic
2 tbls. cornstarch

Directions
Combine chicken broth, honey, soy sauce, ketchup, ginger and garlic and cornstarch mixed until no lumps. In large pan, brown chops on both sides. Add mixture, cover and let simmer until chops are done and sauce is thick and bubbly. Turn chops once during cooking to make sure chops are coated.

Tuesday, April 19, 2011

Broccoli Three Cheese Pizza Pockets

The Menu:
Broccoli Three Cheese Pizza Pockets


The Original Recipe:
I found this recipe on LiveWellCooking. blogspot. I had leftover Ricotta from the other night, and I wanted to use it up. This was the PERFECT way to do that! This was like a stromboli, and we dipped it in pizza sauce on the side. YUM! My kids even ate it. I was so afraid they would nit-pick about the broccoli, but they all gobbled it down-- very fast I might add!

Broccoli Three-Cheese Pizza Pockets


Ingredients:

Pizza Dough:

3 cups Organic flour

1 pkg (.25 oz) active dry yeast

2 tbsp extra virgin olive oil

1 tsp salt

1 tsp sugar

1 cup warm water

Extra flour, for dusting


Filling:

1 (9 oz) container part-skim ricotta cheese

4 oz. broccoli florets (I used frozen florets)

1 roasted red pepper (these come in a jar, usually near the olives)

1/4 cup flat-leaf parsley, finely chopped

1 oz. Parmesan cheese, grated

2/3 cup shredded mozzarella cheese (2 oz)

Salt and Pepper

1 egg white, beaten



Directions:

Preheat oven to 375 degrees.

Pizza Dough:

Combine flour, salt and yeast in a bowl. Add olive oil and water and mix well. I used a stand mixer fitted with the bread hook. If your dough is too dry, add water a tablespoon at a time until the ball of dough sticks together well. Set aside

Filling:

In a large bowl, mix ricotta, broccoli, roasted red pepper, parsley, Parmesan, mozzarella, and 1/8 tsp freshly ground black pepper until well combined

On a floured surface, roll pizza dough into a 16-inch circle with a floured rolling pin. Cut in quarters. Spread 1/4 of broccoli cheese mixture onto each piece of dough, leaving a 1/2 inch border. Fold other half of dough over filling. Pinch edges together tightly to seal. Brush each with egg white (this helps it brown nicely).

Transfer to a pan (lightly greased or lined with parchment paper). Bake 30-35 minutes or until puffed and browned. We served with marinara sauce for dipping


The Way I Made It My Own:
I added a few things.. like I like to do! :)


Kowboy's Broccoli Two-Cheese Pizza Pockets


Ingredients:

Pizza Dough:

3 cups flour

1 pkg (.25 oz) active dry yeast

2 tbsp extra virgin olive oil

1/2 tsp. Basil

1 tsp salt

1 tsp sugar

1 cup warm water

Extra flour, for dusting

Filling:

1 (9 oz) container part-skim ricotta cheese

4 oz. broccoli florets (I used frozen florets, thawed and diced)

1 roasted red pepper

1/4 tsp. cup baisl (or 6 fresh basil leaves, diced)

1 cup shredded mozzarella cheese

8 sun-dried tomaotes, diced (or my oven roasted tomatoes)

2 green onions, diced

1/4 tsp. garlic powder

Salt and Pepper

Directions:

Preheat oven to 400 degrees.

Pizza Dough:

Combine tepid water (I microwave in a safe dish for 30 seconds), sugar and yeast. Proof for 1 minute. Combine flour, basil and salt. Add olive oil and water and mix well. I used a stand mixer fitted with the bread hook. If your dough is too dry, add water a tablespoon at a time until the ball of dough sticks together well. Set aside. Let rise 1 hour.

Filling:
In a large bowl, mix ricotta, broccoli, roasted red pepper,basil, tomatoes, mozzarella, garlic, onion, salt and  pepper until well combined

On a floured surface, roll pizza dough into a 16-inch circle with a floured rolling pin. Cut in quarters. Spread 1/4 of broccoli cheese mixture onto each piece of dough, leaving a 1/2 inch border. Fold other half of dough over filling. Pinch edges together tightly to seal.

Transfer to a pan (lightly greased or lined with parchment paper). Bake 30-35 minutes or until puffed and browned. Serve with Pizza sauce for dipping, if desired.

Monday, April 18, 2011

Pete's Scratch Pancakes

The Menu:
Pete's Scratch Pancakes


The Original Recipe:
I found this on Food.com. I love these pancakes. They are simple to make and are just the best "scratch" pancakes you can make! I don't know who Pete is, but he's a genius with the perfect measurements who wrote them down to share!

Pete's Scratch Pancakes



By Bill Hilbrich on December 11, 1999
Prep Time: 15 mins Total Time: 20 mins Yield: 9 6 inch pancakes Ingredients


2 cups flour
 1 3/4 cups milk
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
 1/4 cup butter, melted ( 1/8 of a pound)
3 tablespoons sugar
1 teaspoon salt

 Directions
Mix the dry items first.
Combine the eggs and melted butter to the milk and slowly stir in the flour.
Let sit at least 10 minutes while heating the pan.
These will be high, but light and fluffy -- .

© 2010 Food.com. All Rights Reserved. http://www.food.com/5170

Friday, April 15, 2011

Butter Baked Chicken

The Menu:
Butter Baked Chicken


The Original Recipe:
This recipe comes from my friend April. Her mom makes it, and it is soooooo good! My kids had seconds! My kids-- who are very picky-- had seconds!! It's a miracle! I should call this Miracle Chicken! I served it with Garlic Spinach Noodles (and they ate all of these too!).

10 chicken pieces, bone in, skinless
1 egg
1/2 cup flour
1/2 cup milk
2 sleeve Ritz crackers-crushed
seasonings (I used (approx. 1/4 each) poultry seasoning, salt, paprika, pepper, garlic powder and onion powder)
4 tbls. butter

Oven 325 degrees
Melt 4 tablespoons  of butter in pan on stovetop. Meanwhile, mix egg and milk together in a bowl. In seperate bowl, add flour. In another seperate bowl add crushed Ritz and add seasonings to taste. Take chicken peices and dredge in flour, then egg mixture, then in Ritz crackers. In pan, brown breaded chicken well on both sides. Transfer to 13x9 baking dish. Cover and bake for 30 minutes. Uncover and bake for 30 minutes more. Let rest for 5 minutes before serving.

Garlic Spinach Noodles

The Menu:
Garlic Spinach Noodles

The Original Recipe:
I found this on the No Yolk package of noodles. It looked good, and I am glad I finally was able to make it. I have had this recipe saved for quite awhile now. It came together pretty fast. I actually mixed in some spiral noodles because I didn't have a full bag of  No Yolks to make the whole recipe. My kids ate all of these, so that is a plus in my book! I made it as a side to go with Butter Baked Chicken.

Garlic Soinach Noodles

1/2 package Broad Yolk Free Pasta Ribbons
1/2 medium red onion, thinly sliced
4 large cloves garlic, minced or 1 tsp. garlic powder
1/4 cup olive oil
1/4 tsp. each crushed dried basil and oregeno
1/4 cup cold water or chicken broth
1 tbls. red wine vinegar
1/2 tsp. each salt, sugar and pepper
10 oz. frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese

Cook ribbons according to package directions. Rinse with hot water; drain and keep warm. In the same pan used for the ribbons combine onion, garlic, oil, basil, and oregano. Saute over medium high heat about 5 minutes. meanwhile in a small bowl stir together water, vinegar, sugar, salt and pepper. Add spinach to pan along with vinegar mixture; reduce heat to medium-low and cook until spinach is hot. Stir in ribbons; heat through. Removee from heat and toss with cheese.

Honey Glazed Carrots and Parsnips

The Menu:
Honey Glazed Carrots and Parsnips

The Original Recipe:
I got this recipe from my kids school. They send home a Vegetable of the Month form every month, and one month their vegetable was Parsnips. This was the recipe they printed on the paper. YUM!! It was really good. Suprisingly good. I served it with Lemon Curry Tilapia.

Honey Glazed Carrots and Parsnips

6 medium parsnips
4 medium carrots
2 tbls. butter/margarine
2/3 cup chicken stock
2 tbls. honey
2 tsp. lemon juice
1 tsp. curry powder
salt and pepper

Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock and a pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered for 4 minutes. Add parsnips; cook 4-6 minutes or until veggies are tender. With slotted spoon, transfer to shallow baking dish. Reserve liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make 1/4 cup. Stir in honey, lemon juice and curry powder. bring to boil over high heat and boil 1 minute or until liquid had thickened slightly. Pour over veggies. Reheat vegetables uncovered in 400 degree oven for 15-20 minutes or till slightly glazed. Stir once during cooking. (courtesy of justvegetablerecipes.com)

Tuesday, April 12, 2011

Smokey Crockpot Chicken Dinner

The Menu:
Smokey Crockpot Chicken Dinner
The Original Recipe:
I found this on the internet. I wanted a whole meal in a crockpot, but something that didn't need to be served over noodles or rice and I could seperate it on a plate and not have a casserole type thing going on. This fit the bill for today! Yum! This is very tasty! I could see adding a bit of curry powder, too... yum!



Smokey Crockpot Chicken Dinner


teamgulley via southernfood.about.com

Smoked paprika gives the chicken a delicious, smoky flavor. This is an easy one-pot meal to prepare for the slow cooker.

Ingredients:

4 boneless chicken breast halves

2 pounds small white potatoes, peeled and cut in 1-inch cubes

2 medium carrots, cut in chunks

1 medium onion, cut in thin wedges

1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons melted butter, divided

2 tablespoons Spanish smoked paprika

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon honey

Dash salt

Dash cumin



Preparation:

Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.

Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.

Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender. Serves 4.

** 4kowboys notes: I didn't change enough to rewrite this recipe, so I am just making a note. I didn't have Spanish smoked paprika. I have never been able to find it in the store. So, since you mix the melted butter with the paprika, etc. I used some liquid smoke. I added about 1/2 tsp. to the mixture. I also used smoked salt to season the potatoes and carrots instead of plain salt.

Blueberry Sour Cream Coffee Cake

The Menu:
Blueberry Sour Cream Coffee Cake


The Original Recipe:
This is a recipe from a friend that I went to high school with (a long time ago!). She posted it to facebook because a lot of her friends have asked her for the recipe. I love facebook, don't you? You get to reconnect with old friends and even better, you get to "meet" them again as moms with great recipes!! Thanks Heather! This batter tasted like blueberries and cream. Yum! (p.s. don't tell my kids I ate raw eggs. They would freak out. Not to mention they are not store bought pasturized eggs. We get them fresh and local, like next door from my dad! I'm ok, I promise)...


Blueberry Sour Cream Coffee Cake


By Heather Olson

1 stick (1/4 pound butter, softened)
2 cups of all purpose flour
1 cup sugar
½ teaspoon baking soda
2 eggs
 ½ teaspoon baking powder
1 carton sour cream (8 ounces)
¼ teaspoon salt
2 teaspoons vanilla
1 can blueberries (16 ounces, drained) (she used blueberry pie filling/undrained)

Topping Ingredients:

1 cup sugar
½ cup chopped pecans
3 teaspoons cinnamon

Mix the topping ingredients together with a spoon in a separate bowl.

Preheat oven to 350 degrees. Cream together butter and sugar until smooth, then add eggs one at a time, beating at moderate speed. Add sour cream and vanilla. Sift all dry ingredients in a separate bowl (mix together with a spoon if you don’t have a sifter). Slowly mix dry ingredients into batter. Fold in drained blueberries. Grease and flour a pan (I used a glass 9x13 pan) and pour half of the batter into the pan. Take combined topping ingredients and sprinkle half of the topping onto the top of the batter. Pour in the rest of the batter and then sprinkle rest of the topping on top of it. Take a knife and swirl through batter mixture. Bake at 350 degrees for approximately 40 minutes. Top with sprinkled powdered sugar once the coffee cake is cool

The Way I Made It My Own:
Alas I am not a baker, but I do know what I like and do not like in my recipes. With baking you need to be more technical and precise in measuring... therefore, I am not a good baker. I don't like to measure--anything--ever. So, this is what I did with this recipe. I thought there was WAY to much sugar in it. I reduced it, and it turned out great. I tried to measure. My can of blueberry filling was 21 oz. instead of 16oz. so I added all of it. I round about measured the (LITE) sour cream since I bought a 16oz. carton instead of 8 oz. And, I don't like nuts in my sweets.. nope, I didn't add the nuts.. And who sifts flour? Did I meantion I was not a baker? Do you really have to put it into a seperate bowl and mix dry stuff? Why not just add it to the wet stuff beginning with the baking powder/soda first then the flour? Ok, and who said you had to measure anyway. Was it Alton Brown? Hmm, oh well, it turned out really good! I mean, really really good! Precisely unmeasured...
Oh, and when I read the directions about putting the cinnamon/sugar recipe and then using a knife to swirl it, it reminded me of a recipe my grandma makes, and one that I love, which doesn't use plain sugar but brown sugar... so I did that.. yep, I changed the recipe, and it was good.
 
 
Kowboys Blueberry Sour Cream Coffee Cake



1 stick (1/4 pound butter, softened)
2 1/2 cups of all purpose flour (lightly measured)
1/2 cup sugar
 ½ teaspoon baking soda
2 eggs
½ teaspoon baking powder
1 carton LITE sour cream (8 ounces)
 ¼ teaspoon salt
2 teaspoons vanilla
1 can blueberries pie filling (16-21 oz.)
Topping Ingredients:
3/4 cup brown sugar
½ cup chopped pecans (optional)
3 teaspoons cinnamon

Mix the topping ingredients together with a spoon in a separate bowl.

Preheat oven to 350 degrees. Cream together butter and sugar until smooth, then add eggs one at a time, beating at moderate speed. Add sour cream and vanilla. Lightly measure 2 1/4 cups flour (don't pack it). Mix dry ingredients in small bowl. Slowly mix dry ingredients into batter. Fold in blueberry filling. Grease and flour a pan (I used a glass 9x13 pan) and pour half of the batter into the pan. Take combined topping ingredients and sprinkle half of the topping onto the top of the batter. Pour in the rest of the batter and then sprinkle rest of the topping on top of it. Take a knife and swirl through batter mixture. Bake at 350 degrees for approximately 40 minutes.

Saturday, April 09, 2011

Bacon Pierogi Bake

The Menu:
Bacon Pierogi Bake
( for a picture, please visit Cassie Craves Blog )

The Original Recipe:
As you can see above, I didn't take a picture. I liked Cassie's picture better anyway. This was DELICIOUS!! This is comfort food at it's best, for sure! I used a huge bag of pierogies, and a giant baking dish. It took about 1 hour to bake with the pierogies being frozen, and I doubled the sauce and used about 1/2 a pound of crispy bacon. Yep, I made it fattening... but it was so good!

Bacon Pierogi Bake


adapted from My Recipes



1 16-ounce package frozen potato and cheddar pierogies

4 center-cut bacon slices, chopped

2 garlic cloves, minced

1 8-ounce package cream cheese

1/2 cup chicken broth

Salt and pepper to taste

1 cup shredded sharp cheddar cheese

1/4 cup thinly diagonally sliced green onions

1/4 cup chopped seeded plum tomato



1. Preheat oven to 400 degrees.



2. Arrange the pierogies in a 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 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. Season sauce with salt and pepper to taste.



4. Pour the cream cheese mixture evenly over pierogies. Bake at 400 degrees for 15 minutes or until bubbly and thoroughly heated. Remove from oven, top with cheese, and bake for an additional 5 minutes or until cheese is melted.



5. Top with reserved bacon, green onions, tomato, and a sprinkling of black pepper if desired.