When I was little, pierogi’s were a huge part of each and every holiday thanks to my grandmother. She was an amazing cook and baker but her pierogi’s and chicken noodle soup are my absolute favorite things she would make. I remember when I would be with her when I was very young. I would sit on her kitchen counter watching and “helping ” her make these and getting ready for the holidays! I am sure I was not much help but it did not matter as she would still let me take part in making anything she was doing! She is no longer with us but some of her recipes and all of the memories still are! Another memory with this recipe was sitting at the dining room table with all of my family including my aunt Rosemary, uncle Bob and cousin Janie. Janie and my older brother John would have a pierogi eating contest each and every time. The pierogis were everyone’s favorite but John and Janie took it to the next level. Grandma always made these for Easter and Christmas. These were made and boiled for the first meal and the next time (if there were any left) were fried in the melted butter. My grandmother served these with melted butter, sour cream, and chicken gravy on the side. I make these after each holiday as I like to use my leftover mashed potatoes for this recipe. If you don’t have a favorite mashed potato recipe you can find mine on this blog.
This is me with my Grandmother, Anne Andrusyk …and of course
my cat, Velvet!
INGREDIENTS
Mashed Potatoes (left over or your favorite)
1 stick of butter
salt
pepper
2 2/3 cup flour plus more for dusting
1 egg
1 cup sour cream
Chives optional for garnish
DIRECTIONS
Bring your leftover potatoes to room temperature. In a large bowl combine the flour salt and pepper. Make a well in the center of the flour, add the egg and sour cream stirring into the flour. Let the mixture rest for ten minutes then transfer to a work surface that has been dusted with flour. Knead until a smooth stiff dough forms. Cut the dough into four quarters and wrap each ball in plastic wrap and refrigerate for 30 minutes.
After 30 minutes take one dough out at a time and on a floured work surface roll out each dough ball into an 11 inch circle. Using a four inch biscuit cutter or the top of a glass, cut the dough into rounds. Place a tablespoon of potato filling slightly off center of each circle, moisten the edge of the dough and fold the dough over the filling and press edges to completely seal.
In a large saucepan, add your stick of butter and melt over medium heat until butter is melted and brown.
Bring a large pot of water to a boil add salt and add 7-8 pierogi’s at at time into the boiling water, stirring once in a while until the pierogi’s float to the top, once they float they are done. Remove them from the water using a spider if you have one and put the boiled pierogi’s into the melted butter until you have all of the done. Serve warm and with sour cream on the side and a sprinkle of chives!
Enjoy,
I found this recipe on All Recipes a number of years ago and it has become part of our holiday tradition to have this as part of our breakfast before or sometimes after we open presents on Christmas Day. This is a breakfast everyone enjoys. Serve along with some fresh fruit and breakfast is done. My favorite part of this is that you make it the night before and in the morning all you have to to is pop it in the oven! Easy warm and comforting on a busy day!
INGREDIENTS
1 pound ground sausage (I have used hot or maple sausage , both work great!)
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices of bread, toasted and cut into cubes
8 ounces of cheddar cheese shredded (I have used mild and sharp as well as a combination of cheddar and MontereyJack, all work very well!)
DIRECTIONS
Crumble sausage into a medium skillet, cook over medium heat until evenly browned and drain. Set aside.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage , bread cubes and cheese stir to coat everything evenly and pour into a prepared 9×13 inch baking dish. Cover and chill overnight in the refrigerator for 8 hours or over night. In the morning pre1heat your oven to 350 degrees and take the casserole out of the fridge. Cover and bake for 45- 60 minutes, uncover reduce temperature to 325 degrees bake for an additional 30 minutes or until set.
Enjoy,
I just love any roasted vegetables! I saw this recipe on the show “The Chew” and knew this had to make an appearance on my dinner table. This would be an excellent addition to your holiday table…perhaps no more green bean casserole!!
This is a keeper for sure!
INGREDIENTS
1 pound green beans, trimmed
1 shallot, peeled and cut into slices keeping the root end intact
2 cloves garlic, smashed
1/4 cup olive oil (plus 1 tablespoon)
3 tablespoons sherry vinegar
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted (to garnish)
Kosher salt and freshly ground black pepper
DIRECTIONS
Preheat oven to 375 degrees. In a large mixing bowl toss together green beans, shallots, 1 tablespoon of oil and salt and pepper. Place in an even layer on a baking sheet. Put in the oven and bake for 15 minutes. Stir the green beans around and continue to bake until tender and browning (about 10 minutes). Meanwhile, heat the olive oil in a small sauté pan and add the smashed garlic. Heat for 2-3 minutes until the garlic becomes fragrant. In a large mixing bowl add the sherry vinegar, a pinch of salt and some black pepper. Whisk in the heated olive oil until a vinaigrette forms. Add in the dried cranberries and green beans and toss to combine.
Garnish with slice almonds and serve warm.
Tip
– Roast the beans ahead of time and toss them in warm vinaigrette before serving.
– Infuse garlic and oil in a larger batch to enjoy in a variety of dishes!
If you’re looking for another way to use up those holiday mashed potatoes, this just might be it. This is not your average shepard’s pie.This has ground beef and sausage you could also add some sliced zucchini as well, I did not add them as I did not have them on hand but next time I will! I added extra sausage for this one! This is a recipe that needs to be made ahead of time. I made this the night before I was going to bake it and it made for a very easy dinner, add a salad and you’re done!
INGREDIENTS
3/4 cup shredded italian cheese blend cheese
2 cups mashed potatoes
8 ounces lean ground beef
8 ounces ground sweet italian sausage
1/2 cup chopped onion
1 14.5 ounce can of diced tomatoes undrained
1/2 of a 6 ounce can of tomato paste
ground pepper
paprika optional
DIRECTIONS
Stir half of the cheese into the mashed potatoes and set mixture aside. In a large skillet cook ground beef, sausage and onion until meat is browned and onion is tender. Drain off any fat. If you were going to use zucchini now would be the time to add it (about two cups). Add tomatoes, tomato paste and pepper into meat mixture and bring to a boil and simmer about 5-10 minutes.
Put the meat mixture in to your round baking dish and spoon mashed potatoes over the top, sprinkle with the remaining cheese and paprika if desired. cover with plastic wrap and chill for at least 4 hours but up to 48 hours.
Preheat oven to 375. Remove plastic wrap, cover with aluminum foil and bake for 35 minutes. Remove foil and bake uncovered for 5 more minutes. Let stand for five minutes before serving.
Enjoy,
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