One small change and your classic potato casserole will never be the same. Cheetos cheesy potatoes have all the starchy cheesiness that you love but are finished off with an even cheesier topping.

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I couldn’t let my self-proclaimed birthday month of recipes go by without sharing one with Cheetos. This is simply a version of the classic cheesy potato casserole topped with Cheetos similarly to my Cheetos mac and cheese but a bit heavier on the Cheetos. It doesn’t get any cheesier than this.

These Cheetos cheesy potatoes were served at a friends BBQ cookout over Memorial Day weekend to which I also brought a more classic cheddar mac and cheese at the request of the host. Thankfully cheesy potatoes are easy to make so adding a second dish wasn’t a big deal. Of course I also brought dessert but that recipe is for another day…

Evidently cheese side dishes were in high demand because there were barely any leftovers. Guess Cheetos are like bacon – they make everything better. Who needs corn flakes on top when you can have Cheetos cheesy potatoes? I even had requests for the recipe despite the substitution being so simple. Just proves that small changes can make a difference after all.

CHEETOS CHEESY POTATOES

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Yield: 8 Servings Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

POTATO MIXTURE

• 1 (32 oz.) pkg. frozen diced hashbrowns, thawed
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 (10.5 oz.) can cream of chicken soup
• 2 cups shredded cheddar cheese
• 2 cups sour cream*
• 1/2 cup unsalted butter, melted
• Dried minced onion, to taste

TOPPING

• 2 cups crushed crunchy cheese-flavored corn snacks** (Cheetos)
• 1/4 cup unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. Grease a 9x13-inch baking pan, set aside.
2. In a large bowl, combine the potato mixture together, stirring until evenly distributed, and pour into prepared pan. In a medium bowl, stir together the crushed Cheetos and butter until coated. Sprinkle over the potato mixture.
3. Bake for 45 minutes or until bubbly and the topping is golden.

Notes

*Plain nonfat Greek yogurt also works if preferred. ** Don't completely pulverize them, but to the point that the largest pieces are pea-sized.

Source: Adapted slightly from my Cheesy Potato Casserole, inspired by my Cheetos Mac and Cheese.

A southern favorite gets a bit more indulgent in this creamy banana pudding cheesecake, complete with a vanilla wafer crust.

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Evidently I am on a banana pudding kick as I shared a recipe for banana pudding cookies a couple weeks ago and now here we are again with a banana pudding cheesecake.

Although to be fair, I am very rarely not in the mood for banana pudding in any form, from classic banana pudding pie, to the more unique banana pudding dessert lasagna, or obviously this banana pudding cheesecake!

It’s always impressive how much flavor bananas pack. This recipe only uses two medium bananas (1 cup mashed), but those that ate it were surprised it wasn’t more. They key is making sure you use nice, ripe bananas!

Technically this recipe doesn’t have any actual pudding in it, but it certainly taste like banana pudding in cheesecake form. It has a majority of the components, with a vanilla wafer crust, creamy banana cream cheese filling, and whipped cream, banana slices, and more vanilla wafers on top.

For topping mine, I went the extra mile and piped stabilized whipped cream on top (more on that below), before topping with more vanilla wafers and banana slices, but you can dress it up however you like. I also added some Milk Bar-inspired vanilla wafer crumbs in the center, on top of a thinner layer of the aforementioned whipped cream because I am extra.

I didn’t include a recipe for that topping because I wasn’t sure who would actually make it. Maybe one day I will when I post an actual banana pudding recipe. But I digress, for now you can crush up the vanilla wafers for the same look.

Making this banana pudding cheesecake ahead of time?

Cheesecake is already a great, albeit necessarily so, make-ahead dessert. But the toppings on this cheesecake are best left until right before serving. However, here are my tips if you want to top it ahead of time.

• Toss the banana slices in lemon juice to slow browning.
• Add 1 oz cream cheese per 1 cup of heavy cream to make stabilized whipped cream.
• Vanilla wafers are actually supposed to be soft in banana pudding so no tricks are needed. But if you prefer them to be crunchy, wait to add until right before serving.

BANANA PUDDING CHEESECAKE

Print

Yield: 12-16 Servings Prep Time: 4 Hours 30 Minutes Cooking Time: 1 Hour 45 Minutes 1 Hour 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cup ground vanilla wafers
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted

FILLING

• 3 (8 oz.) pkg. cream cheese, room temperature
• 1 cup light brown sugar, loosely packed
• 1 cup mashed ripe bananas (about 2 medium)
• 3 Tbsp all-purpose flour
• 1/2 cup sour cream or plain Greek yogurt
• 1 tsp vanilla extract
• 4 eggs, room temperature
• Whipped cream*, vanilla wafers, banana slices, for topping

Directions

1. Make the crust: Heat oven to 350 degrees.
2. In a medium bowl combine vanilla wafer crumbs, sugar and butter. Press onto bottom of 9-inch springform pan and set aside.
3. Make the filling: In a large bowl, cream together the cream cheese, brown sugar, mashed bananas, and flour on low speed until smooth. Scrape down the sides of the bowl. Add sour cream (or yogurt) and vanilla and mix on low until combined. Add eggs one at a time, mixing slowly until combined. Scrape down the sides of the bowl to make sure everything is combined.
4. Pour the filling into the crust and bake for 45 minutes or until center is almost set. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. After 30 minutes, crack open the door and allow to cool slowly for another 30 minutes. Remove from own and let sit on counter for 15 minutes before refrigerating until cool, at least 4 hours or overnight.
5. Remove the spring form, slice and serve topped with whipped cream and additional vanilla wafers and banana slices.

Notes

*If topping ahead of time, toss banana slices in lemon juice to slow browning, and add 1 oz cream cheese per 1 cup of heavy cream to give your whipped cream more stability long term. If you don't mind soft vanilla wafers (which is how they should be for banana pudding), go ahead and top those ahead of time. If you prefer them to be crunchy, add right before serving.

Source: Adapted from my Chocolate Hazelnut Cheesecake.

These pork bulgogi rice bowls may look fancy, but they are easier than you think! Make bulgogi bowls quick and easy for any night of the week with ground pork.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Of all the cuisines in the world, I think the South Asian continent is home to my favorites. We probably dine out at such establishments more often than others and also gravitate towards the same direction when cooking at home.

We are lucky enough to have an arsenal of staple ingredients in our pantry for such cuisines, but not everyone wants to buy a bottle of mirin or curry paste to make one recipe. As such, I decided to share a recipe for pork bulgogi rice bowls that has a more approachable ingredient list, even if it’s not technically authentic.

What you need to make pork bulgogi rice bowls:

• Ground pork
• Brown rice
• Bulgogi sauce – store bought or homemade
• Green onion (aka scallions)
• White wine vinegar
• Cucumber
• Carrot
• Sour cream
• Sriracha
• Sesame seeds

Okay so you will have to buy a bottle of bulgogi sauce if you don’t want to make it yourself, but it can easily be found in the Asian section of the grocery store where you buy the rest of your groceries.

If you prefer white rice you can for sure use that instead. I love the nutty flavor of brown rice and the additional hearty element to an otherwise fairly light meal. Recipes like these bulgogi rice bowls are easy to make adjustments, as the components are assembled separately. Want to add fresh minced ginger to the ground pork? By all means, please do. Can’t handle the spice of sriracha? Add less or omit. Want to add daikon to your flash-pickled veggies or substitute for kimchi slaw? You get the idea.

What’s the difference between bibimbap and bulgogi?

Bulgogi is traditionally marinated meat, typically beef (but sometimes pork for a more economical option), that is grilled or stir-fried and served with a sweet and savory Korean BBQ sauce (not to be confused with my Asian BBQ sauce) and pickled vegetables or kimchi.

Meanwhile bibimbap is raw or lightly cooked meat served with a spicy gochujang chili sauce and sauteed vegetables and often topped with an egg. Both can be served over a bed of rice, but sometimes bulgogi is served as lettuce wraps instead.

Is the ground pork in this bulgogi rice bowl recipe traditional? No. I admit that this dish has neither beef nor a marinating step as I was trying to make something inexpensive and weekday-friendly. As an added bonus, every 3 ounces of pork comes with 22-24 grams of protein (depending on the cut). Meals with 20-30 grams of protein will help fuel your body and may help you feel fuller. This recipe uses 16 ounces of ground pork which comes to 4 ounces or 29-32 grams of protein per person, so you’re good to go.

Better still, there are over 3500 family farms in Ohio alone which raise enough pork to feed about 25 million people – Ohio has under 12 million so that other 13 million is out of state! So think of the Ohio farm families you are supporting when you buy pork at the grocery store or farmers market.

Pork facts aside, the flavor components of bulgogi are there in this dish and it does use the typical sweet and savory brown bulgogi sauce so it is a bulgogi-inspired ground pork rice bowl – or pork bulgogi rice bowls for short. Call it fusion maybe, but I call it delicious.

Speaking of delicious and nutritious meals, for more pork recipes head over to OhioPork.org!

PORK BULGOGI RICE BOWLS

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup brown rice, uncooked
• 3 Tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 small cucumbers, cut into ribbons using a peeler
• 2 medium carrots, peeled, shredded, and divided
• 1/2 cup sour cream
• 2 tsp sriracha
• 2 tsp olive oil, divided
• Salt and pepper, to taste
• 4 green onions, sliced and whites and greens separated
• 16 oz. ground pork
• 2 Tbsp sesame seeds, divided
• 8 oz. bulgogi sauce

Directions

1. In a medium saucepan, add brown rice and 1-1/2 cups water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 20 minutes. Keep covered but remove from heat until ready to serve.
2. Meanwhile, in a medium bowl, combine 1-1/2 tablespoon vinegar with sugar and a pinch of salt. Stir in cucumber ribbons and half the shredded carrots. Set aside.
3. In a small bowl combine the sour cream and sriracha. If needed, stir in a teaspoon or two of water to acquire a pourable consistency. Season to taste with salt. Set aside.
4. In a large skillet, heat one teaspoon of olive oil over medium-high head. Add remaining carrots and cook until tender, about 1 minutes, then push to the side of the skillet.
5. To the same skillet, add another teaspoon of oil. Add scallion white and cook until tender, about 1 minute. Add ground pork, breaking it while it cooks until no longer pink about 5 minutes. Stir in half the sesame seeds and remaining vinegar and cook for 30 seconds. Stir in the bulgogi sauce, bring to a simmer, then remove from heat. 
6. Divide the rice between four bowls, top with pork mixture, pickled cucumber, a drizzle of sriracha cream, green onion, and sesame seeds. 

 

Source: Adapted from Hello Fresh Pork Bulgogi Rice Bowls.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Why make individual shortcakes when you could make this gorgeous lemon strawberry shortcake cake, topped with lemon pudding, fresh strawberries, and whipped topping.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I have had this recipe in my recipe box for about 15 years now, so it seemed high time for me to share it. I’m not entirely sure why it didn’t occur to me until now. Likely because it’s not my own creation, but I did add a little spin to it.

Normally this giant shortcake cake it layered with vanilla pudding, strawberries, and whipped topping. But instead of vanilla pudding I used lemon! It’s just a little change but I it’s better than the original. Besides, strawberry shortcake is an iconic summer dessert and lemon just makes sense. I wonder if the same is true for a strawberry crunch cake? Guess I’ll have to find out some day!

This cake is comprised of one large shortcake biscuit, cut into two layers, and piled with strawberries, lemon pudding, whipped topping, and more strawberries. Similar to a classic shortcake, but leveled up. And believe it or not, all you need is seven ingredients.

Shortcake Cake Ingredients:

• Sour cream
• Milk
• Sugar
• All-purpose baking mix
• Lemon flavored instant pudding
• Frozen whipped topping
• Fresh strawberries

While I am partial to the classic strawberry, I bet this would be great with other flavored puddings and fruit. What about raspberry? Or lime and blueberry?! How would you make it?

LEMON STRAWBERRY SHORTCAKE CAKE

Print

Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup sour cream
• 1-1/4 cups cold milk, divided
• 1/3 + 3 Tbsp sugar, divided
• 2-1/4 cups all-purpose baking mix
• 1 pkg. (3.4 oz.) lemon flavored instant pudding
• 1 tub (8 oz.) frozen whipped topping, thawed, divided
• 4 cups sliced fresh strawberries

Directions

1. Heat oven to 425°F. Coat 9-inch round cake pan with cooking spray; set aside.
2. In a large bowl, whisk sour cream, 1/2 cup milk, and 3 tablespoons sugar until blended. Add baking mix and stir just until moistened. Spread into prepared pan and bake 12-15 minutes or until golden brown. Cool 10 minutes before removing to wire rack to cool completely.
3. Meanwhile, in a medium bowl, toss strawberries with 1/3 cup sugar.
4. In another medium bowl, whisk pudding mix and remaining milk for 2 minutes. Stir in half the whipped topping until incorporated
5. Cut cake horizontally in half. Place bottom layer on plate, top with half the strawberries and all the pudding mixture. Place top cake half on top and garnish remaining whipped topping and strawberries. Serve immediately.

Source: Adapted slightly from My Food and Family.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

What’s better than a homemade crunch wrap? Crunch wrap supreme burgers! A taco seasoned burger patty is folded up with all your favorite fillings.

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After not being sure if I was going to be able to muster the energy to participate in #BurgerMonth this year, here I am with my second recipe of the month!

Originally I wanted to post this on Cinco de Mayo, ya know, to complete the American representation of what we think Cinco de Mayo means by celebrating with a Taco Bell-inspired recipe. Make no mistake, I love Taco Bell but I definitely would never claim it to be “authentic”. 

However, that didn’t stop me from making a burger version of their crunchwrap! Who wants to deal with getting that crumbled taco meat to stay put while assembling this wrap? Just cook a taco seasoned burger patty instead! Then assemble with all your favorite fillings.

Bob actually said this was his favorite version of a crunch wrap he’s ever had. Now that’s what we call winning. Not gonna lie, I absolutely plan on making these again. Maybe next time I’ll add avocado or guacamole and a side of nacho fries!

Did you miss out on #BurgerMonth? Never fear! Check out all these blogs below to see what they created this month! After all, we have a whole summer ahead of us still.

?Girl Carnivore ?A Kitchen Hoor’s Adventures ? Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ?Our Good Life ?The Redhead Baker ? Simple and Savory ? Grillax: Fire. Food. Fun. ? Sumptuous Spoonfuls ? Real Life With Dad ? A Day in the Life on the Farm ? The Spiffy Cookie ? Plateful of Passion? Pastry Chef Online ? Bacon Fatte ?An Affair from the Heart ? Sarah’s Cucina Bella ? Devour Dinner ?Karen’s Kitchen Stories ? Cheese Curd in Paradise ?The Best Vegetarian Recipes ?Wok & Skillet ?

Two years ago: Cinnamon Brown Sugar Cookies

Four years ago: Double Chocolate Sprinkle Blossoms

Five years ago: Grilled Romaine

Six years ago: Fruity Sangria

Seven years ago: Coconut Pecan Cookies

Eight years ago: Spicy Avocado Chicken Enchiladas

CRUNCH WRAP SUPREME BURGERS

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 5 large flour tortillas, 1 cut into 4 smaller circles
• 2/3 cup nacho cheese sauce
• 4 tostadas*
• 2/3 cup sour cream
• 1 cup shredded iceberg lettuce
• 1 cup diced tomatoes
• 2 cups shredded Mexican cheese blend

Directions

1. Add ground beef to a large bowl and stir in taco seasoning. Form into four equal patties. Let sit at room temperature while a large pan preheats to medium-high heat.
2. Cook the burgers about 3 minutes per side or until they have almost reached desired doneness**. Remove from the pan, wipe out excess grease, and set aside.
3. Heat the four whole tortillas in the microwave for 20 seconds. Place a burger patty in the center of each. Top with cheese sauce, tostada shell, sour cream, lettuce, tomato, and cheese blend. Place a smaller circle of tortilla in the center and fold the larger tortilla over the top to seal. Repeat to make four wraps.
4. Return pan to medium heat and add 1 tablespoon vegetable oil. Place wraps seam side down in the pan and cook until golden, about 3-4 minutes per side. Serve immediately.

Notes

*Or a hard shell broken in half, or tortilla chips. **Will cook further in wrap.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

While I love tried and true recipes, they are also my favorites to adapt because I know they have withstood the test of time and as such will likely survive an ingredient change or two. Many recipes that are go-tos in a household have been passed down, and that definitely holds true for me as well with many recipes from my parents or grandmother. My dad’s potato salad is one of those things that I will always claim in superior to all other potato salads. Although I admit I used to demand he make it without the onion and green bell pepper because I couldn’t handle the crunchy texture in a otherwise creamy food. While texture does still get me sometimes (mushrooms), thankfully I outgrew many of my childhood food aversions and make it according to his recipe when I prepare it myself.

But one day I got the idea of making it fun colored with the simple addition of beets! I substituted the green bell pepper for beets, used a red onion instead of a yellow onion, and white balsamic instead of regular white vinegar but everything else is the same! I reserved a little of the canned beet juice to add tot he potato salad at the end in order to enhance it’s color but that’s totally up to you. With the pink color, it resembles my mom’s investment salad that I recently shared and thought it would be a funny prank to serve them both on the same table. I’ll tuck that one away for April 1.

The occasion for which I made this potato salad was for our first dinner hosted at our new home to thank those that helped us move. To my dismay one person said they didn’t like beets, but after saying they would still try it ended up demanding the recipe for it! So if you too are not usually a fan, give beets a chance and make this potato salad. Perfect side for all the backyard grilling in our future this summer. What are you other favorite summer sides? I love a simple grilled corn on the cob (with the husks still on).

Three years ago: Blueberry Coconut Mojitos

Four years ago: Sourdough Demi Baguettes

Five years ago: Strawberry-Rhubarb Granola Crumble

Six years ago: Grizz-Pops

Eight years ago: Pomegranate-Goat Cheese Ball

BEET POTATO SALAD

Serves 8

Ingredients:

6 medium red potatoes (about 1 lb.)

1 (15 oz.) can beets, liquid reserved and chopped

5 eggs

1 small red onion, chopped

4 green onions, chopped

7 oz. mayonnaise

4 oz. sour cream (or plain Greek yogurt)

1/4 cup extra virgin olive oil

2-1/2 Tbsp sugar

2-1/2 Tbsp pickle relish

2 Tbsp white balsamic vinegar

1/2 tsp salt

Directions:

1. In a large pot, place the whole potatoes and eggs and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes. Drain and allow to cool until able to handle. Peel potatoes and eggs, then chop (reserve one egg, sliced for garnish).
2. Place potatoes, beets, eggs, and remaining ingredients into a large bowl and stir gently until thoroughly combined. Add a little of the reserved beet liquid if desired for color/consistency.
3. Place in serving bowl, smooth out, and top with egg slices. Cover and refrigerate until ready to serve.

Source: Adapted from my Dad’s Creamy Potato Salad.

What’s better than macaroni and cheese? Pierogi stuffed with macaroni and cheese! Serve these macaroni & cheese pierogi alongside of some tomato soup while you are at it.

Where are my cheese lovers? Today is for you because it is #NationalCheeseLoversDay! In honor of the occasion I’ve joined 16 other bloggers on a quest for the cheesiest recipes. One of my favorite ways to enjoy cheese is coated over pasta, something you call macaroni and cheese. But I am not sharing a recipe for macaroni and cheese, heck I used a box. The magic comes in how it is served.

Such a simple thing, stuffing macaroni and cheese inside of a pierogi, and yet the result is next level. Especially when you amp it up a bit more by adding some extra cheese. It is cheese lovers say after all! You could even serve them with a side of cheese dip, but due to the dreary weather I chose to serve them with a side of tomato basil soup. It helped that I already had some leftover.

In non-dreary news we close on our house and get the keys this coming Friday! We will move the following weekend. I know my frequency of new posts has been sparse of late, but hopefully it won’t suffer more during the transition of kitchens as I have tried to stock up a few recipes to share while my current kitchen gets packed and ready for adventures in the new one! Seriously I cannot wait to finally have a gas range again, and a true 6 burner to boot!

Get all the cheese from more bloggers celebrating today:

Chicken Madeira by House of Nash Eats
Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
Easy Italian Sausage Pasta Bake from Cooking For My Soul
Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise
Baked Parmesan Cheddar Crisps from Blogghetti
Smoky Beer Cheese Dip with White Cheddar from Food Above Gold
Layered Chili Mac and Cheese from Palatable Pastime
Cheese Danish from Kate’s Recipe Box
Macaroni and Cheese Pierogi from The Spiffy Cookie
Waffled Pizza Bites from Jolene’s Recipe Journal
Pizza Grilled Cheese from A Day in the Life on the Farm
Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Cheese Sauce from The Gingered Whisk
Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste
Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking
Cheese Charcuterie and Pickled Onions from Our Good Life

Three years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Seven years ago: Saltine Cracker Toffee

Eight years ago: Papaya Blueberry Almond Granola Bars

MACARONI & CHEESE PIEROGI

Makes approximately 16

Ingredients:

DOUGH

2 cups all-purpose flour

1/2 tsp salt

1 egg

1/2 cup sour cream (or plain Greek yogurt)

1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing

FILLING

3/4 cup prepared macaroni and cheese +1/4 cup shredded sharp cheddar, chilled

Directions:

1. Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
2. Make the pierogi: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut 3-inch circles of dough. Place a 2 tsp ball of mac and cheese in the center of each dough round.
3. Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
4. Bring a large pot of water to a boil. Carefully place pierogi a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
5. In a large skillet, melt the butter. Saute the pierogi until golden brown on each side. Serve warm, maybe with a bowl of tomato soup!

Source: Adapted from my Bacon, Cheddar, Caramelized Onion, and Potato Pierogi.

These are the most perfect potato pierogi filled with crispy bacon, sharp white cheddar, sweet caramelized onion, and creamy potato.

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I think my Eastern European roots are showing – beyond my pale skin and eye color. Growing up the only Czech/Slovak food I was aware of was potica and stuffed cabbage. I love my grandma’s potica recipe which my dad perfected from several versions that she had written down over the years (she is an old school cooking from memory person which meant it varied over time). As for stuffed cabbage? I never liked it and honestly have not tried it again as an adult to find out if my tastes have changed. Maybe one day.

When I finally traveled to Prague a few years ago I learned there is much more to is than potica and stuffed cabbage (thank goodness). Not that I was so naive as to still think that but you know what I mean. Anywho, long story short the food was amazing and I wish I had been able to spend more time exploring beyond downtown Prague but it was a quick visit before heading to Berlin for a science conference.

Since then I’ve been more curious about making my own Slovakian food at home and my Uncle even gifted me with a cookbook chock full of recipes. Admittedly I haven’t used it as much as I would like but I was surprised to see recipes for pirohy (slovak for pierogi)- apparently they arn’t as common in the Slovak region as they are in Poland but I love those things so I’m just gonna run with it.

P.S. The Kitchen here in Columbus used that very cookbook to come up with the menu for a hands-on participatory Slovakian dinner party at the end of January. Yes it includes stuffed cabbage so I guess I’ll finally be giving them another chance!

These are only the second kind of pierogi I’ve ever made and they were just as huge as a hit as the first ones (which were a creative sweet peanut butter ricotta version with a chocolate dipping sauce). While I wouldn’t exactly call this a quick recipe to make, being that it has many steps, it’s not all that difficult it just takes some time (if you want something simpler, you can try pierogi lasagna casserole). But the end result is totally worth it. I brought them to a Second Thanksgiving party with friends and there was not a single one leftover.

Perfect Pierogi Recipes

• Spinach Mushroom Pierogi Casserole from That Recipe
• Sweet Potato Gruyère Pierogi from A Kitchen Hoor’s Adventures
• Twice-Baked Potato Pierogis from Karen’s Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BACON, CHEDDAR, CARAMELIZED ONION, AND POTATO PIEROGI

Print

Yield: Makes approximately 32 small or 16 large

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup sour cream (or plain Greek yogurt)

• 1 egg

• 1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing

FILLING

• 4 red potatoes, skinned and boiled
• 4 slices bacon
• 1 medium yellow onion, chopped
• 1 cup shredded sharp white cheddar cheese
• Salt and pepper, to taste

Directions

1. Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
2. Make the filling: Cook the bacon for the sauce in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and saute over medium in the bacon fat until soft and brown, stirring occasionally, about 30 minutes.
3. In a large bowl, smash the boiled potatoes with the bacon, cheddar cheese, and caramelized onions. Add salt and pepper to taste.
4. Make the pierogi: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogi and 3-3 1/2″ for large pierogi). Place a small ball of filling (about 1 tsp for small, 2 tsp for large  – I used a small cookie scoop) in the center of each dough round.
5. Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
6. Bring a large pot of water to a boil. Carefully place pierogi a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
7. In a large skillet, melt the butter. Saute the pierogi until golden brown on each side. Serve warm with sour cream.

Source: Adapted from my Peanut Butter Ricotta Pierogi with Chocolate Dipping Sauce and Host The Toast.

Who needs a deep fryer when you have a grill? These grilled potato wedges are the perfect side any of grilled entree and come with an addicting truffle aioli.

I don’t normally post on Fridays but after sharing a dessert and a entree for #CookoutWeek I felt like I needed a side dish to tie it all together. As I am sure you’ve guess from the title and the previous posts’ photos I went with grilled potato wedges. While I could have just tossed them in truffle oil when they were done, which would have been delicious enough, instead I served them with a truffle aioli and it was stinking fantastic.

This was actually my first time using truffle oil in a recipe. A friend gave me a small bottle of truffle oil a year ago but I’ve been coveting it for the right time. While I still have yet to open that bottle, I did open an even bigger bottle I got from The French Farm for #CookoutWeek! Fun fact, you’re not really supposed to cook with truffle oil, it’s better as a finisher, hence why I said I could have sprinkled some of it on the fries after they came off the grill. Or in this case make an aioli which I now I want to slather on everything.

As #CookoutWeek comes to a close, remember to check out all the other great recipes posted today listed at the end of this post. And you don’t want to miss your chance to enter the big giveaway!

Two years ago: Currywurst Sliders

Three years ago: Caramelized Onion Dip

Four years ago: Vanilla Bean-Nutmeg Shake with Blackberry Swirl

Six years ago: Nutella Waffles with Raspberry Syrup

GRILLED POTATO WEDGES WITH TRUFFLE AIOLI

Serves 2-3

Ingredients:

TRUFFLE AIOLI

1/4 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

1 Tbsp Pebeyre black truffle sunflower oil

1 Tbsp chopped fresh parsley

Salt and pepper, to taste

FRIES

2 Russet potatoes, cut into wedges

1 Tbsp olive oil

Salt and pepper, to taste

Directions:

1. In a small bowl, whisk together the mayonnaise, sour cream, truffle oil, parsley, and salt and pepper. Refrigerate or set aside until ready to use.
2. Preheat grill over to medium-high (450°-500°F) and grease grates.
3. Place potato wedges in a large microwave-safe bowl and microwave for 3 minutes on high.
4. Place potatoes on grill and cook for 5-7 minutes on each side or until browned, crispy and tender when pierced with a fork. Serve hot with aioli.

Source: The Spiffy Cookie original

This might be the longest recipe I have ever posted. But please, wait, don’t go! Today’s post is more about the experience because this isn’t just a recipe, it’s a story about how two of my friends’ moms visited from Colombia and showed me how to make real patacones! Patacones are fried plantains, just in case you weren’t aware.

Making patacones themselves is not a difficult process. You first cut them in half, fry them, squash them flat, and then fry them again. That’s the part I got to take part in, and yes those are my feet stepping on the wood planks to flatten the patacones. Nothing’s better than stepping on your food before you eat it! Sure you could buy a fancy press from the store, but I’m not going to deny the efficiency of this method. They actually told me the presses are more difficult to use.

But making the patacones is actually the last step of the process. While I could eat a pile of fried plantains by themselves, I’d like you to try to deny that assembly line of toppings shown in the photo below. They actually made all of those before I arrived and set them up in the order deemed best (gotta trust the experts)! I can’t believe they spent almost all day preparing everything and I felt incredibly honored to be their dinner guests.

It was such a fun experience and even better to devour all the delicious food while being surrounded by great people. Afterwards, I begged her to give me the recipes for pretty much everything. Since their mom’s are not fluent in English, my friend had to translate it for me, and now I am passing along the wealth of information. While I don’t think I could ever make them as good as they did, I don’t think I can wait until they visit again to enjoy them!

Two years ago: Easy Italian Rainbow Cookie Cake

Three years ago: White Hot Chocolate Pods

Five years ago: Cheddar Chili Cornbread Pasta Bake

HOMEMADE PATACONES WITH TOPPINGS

Serves 8

Ingredients:

HOGAO

3 Tbsp olive oil

1 Tbsp unsalted butter

1 cup finely chopped scallions (greens and whites)

2 cups chopped tomatoes

1/4 tsp salt

1/4 tsp ground black pepper

CARNE DESMECHADA

1 lb. flank steak (or ground beef)

4 cups water

1/2 tsp salt

1/8 tsp ground black pepper

1/4 cups hogao (see above)

1 tsp tomato paste

SOUR CREAM SAUCE

1 cup sour cream

2 scallions, greens chopped

1 Tbsp olive oil

Salt and pepper, to taste

PINK SAUCE

1/2 cup mayonnaise

1/4 cup ketchup

1 tsp brandy

Salt and pepper, to taste

GUACAMOLE

2 avocadoes, peeled and pit removed

1 small tomato, chopped

1/4 cup chopped fresh cilantro

1 tsp lime juice

1 tsp olive oil

1 jalapeno, deseeded and finely chopped

1/4 tsp salt

Ground black pepper, to taste

PEPERONETA SAUCE

3 (red and green) bell peppers, julienned

1 small white onion, sliced

1/2 cup cubed tomatoes

2 Tbsp water

1 bay leaf

1 sprig of thyme

1 Tbsp ketchup

1 tsp sugar

1 tsp mustard

1/2 tsp ground cumin

1 tsp steak sauce

Salt and pepper, to taste

RIPE PLANTAINS WITH CHICHARRON

2 Tbsp olive oil

3 very ripe plantains (the riper the sweeter), peeled and cubed

1/2 cup crumbled chicharron (pork rind)

PATACONES

Vegetable oil

8 green plantains, peeled and cut in half crosswise

MORE TOPPINGS

4 hard boiled eggs, peeled and chopped

Fresh shredded mozzarella

Pico de gallo

Directions:

1. For the hogao, heat olive oil in a large saucepan over medium heat and then melt the butter. Add scallions and tomatoes and cook until softened, about 10 minutes. Reduce heat to low, add salt and pepper, and cook for another 10 minutes until thickened. Remove to a separate bowl and set aside.
2. For the carne desmechada, in the same pan, place the flank steak, water, salt and pepper. Cover and cook over medium heat for about 1 hour and 15 minutes or until the meat is cooked through. Save 1 cup of the liquid used to cook the meat, remove meat from the pot, let it cool and shred with a fork. Place beef back in the pot with the hogao and 1 cup of reserved liquid. Cook for 6 to 8 minutes, stirring occasionally. Remove to a separate bowl and set aside.
3. While the beef cooks make the sour cream sauce, pink sauce, and guacamole. Mix all ingredients for each in separate respective bowls. Cover and refrigerate until ready to use.
4. For the peperoneta sauce, heat olive oil in the same pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add peppers, tomatoes, water,bay leaf, thyme, ketchup, sugar, mustard, and cumin. Turn down heat to low, cover, and simmer until peppers are soft, about 30 minutes. Remove bay leaf and thyme stem, stir in the steak sauce, and season with salt and pepper. Remove to a separate bowl and set aside.
5. For the plantains with chicharron, heat oil in the same pan medium-high heat. Add plantains and cook until brown and caramelized. Remove plantains from the pan and place on paper towels to drain. Transfer to a bowl and mix with crumbled chicharron.
6. Wipe the same large pan clean and place over medium heat. Heat 1-inch of vegetable oil until hot. Fry plantains on both sides until the exterior is golden, about 3 minutes per side. Remove from oil, and immediately flatten (we put it in plastic bag and smashed between two boards by standing on them). Fry again until dark golden. Drain on a paper towel lined plate. Serve immediately with prepared toppings.

Source: Recipe from Maria Lilia, translated by Juan, and adapted slightly from the internet (for measurements).