Pierogi - Barb

Barb's homemade pierogi

Thanks to Barb, we got the pleasure of devouring her buttery, potato-filled pierogies!  This delicious recipe was handed down from her late mother, Ann Jarecki.  You will have to go the extra mile for this awesome polish dish, but it will be well worth it!  ENJOY!

Combine the following and mix:

3 Cups Flour
1/2 Pint Sour Cream
1/2 Stick Margarine
1 tsp. Salt
2 Eggs
1 Egg Yolk

*Refrigerate for at least 1/2 hour.
*Flour surface and roll out dough.
*Use a glass or cookie cutter to cut out circle shaped dough.
*Put about a tsp. of filling (below) in center of dough and fold over, pinching the ends to seal.  You can use the tines of a fork to seal if you prefer.
*Place formed dumpling (pierogi) into boiling water.
*When pierogies float to the top, take out with slotted spoon and place on waxed paper or oil sprayed cookie sheet.
*Fry pierogi in butter turning once.
*Serve with Sour Cream!

Filling:  I used potato for my filling for Book Club.  Chop and saute onions.  Mash boiled potatoes; add butter and sauteed onions.  Instead of using milk, I added sour cream.

Frozen German Sweet Chocolate Pie - Tracy

Tracy decided to "theme" our dessert with a German pie.  Not only was it delicious, but super easy to whip up!  She found the recipe on Kraft's website.

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet chocolate
1/3 cup milk, divided
4 oz. Philadelphia Cream Cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)

Microwave chocolate and 2 Tbsp. of milk in large microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted.  Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended.  Refrigerate 10 min. to cool.

ADD whipped topping; stir gently until well blended.  Spoon into crust.

FREEZE 4 hours or until firm.  Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily.  Store leftover pie in freezer.

ENJOY!!!!!!!!!

Sour Cherry Pudding - Barbara

Who doesn't love sour cherries buried in a warm bread pudding topped with whip cream!?!?!?  We sure did!  Below is Barbara's famous Sour Cherry Pudding recipe!  Enjoy!!!

1 #2 can sour cherries
1 Cup sugar
1 TBSP butter
*Drain juice, set aside, and add sugar and butter to the cherries.

Batter:
1 Cup flour
1 TBSP baking powder
1/2 Cup sugar
1/2 Cup milk
1/4 Tsp. salt

*Mix to a nice, smooth batter
*Pour cherries into a 9" baking dish
*Add batter on top of cherries
*Heat juice in microwave and pour hot juice over batter
*Bake in 350 degree oven for 30-40 minutes
*Serve in sauce dishes with cream or whipped cream
ENJOY!

Sopapilla Cheesecake Bars - Joyce

Joyce slicing dessert with the bcpk!

Joyce added about 5 pounds to each of us with her Sopapilla Cheesecake Bars!  She served them warm, with honey drizzled on top.  They were INCREDIBLE!  Try them for yourself!

Ingredients:
2 cans Pillsbury refrigerated crescent dinner rolls (8 oz each)
2 packages of cream cheese, softened (8 oz each)
1 cup sugar
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 TBSP ground cinnamon
honey (warmed)

Directions:
1.  Heat oven to 350 F
2.  Unroll 1 can of dough.  Place it in the bottom of an ungreased 9X13 pan.  Stretch to cover bottom of pan, firmly pressing perforations to seal.
3.  In medium bowl, beat cream cheese and 1 cup of sugar with electric mixer on medium speed until smooth.  Beat in vanilla.
4.  Spread over dough in baking dish
5.  Unroll second can of dough and carefully place on top of cream cheese layer.  Pinch seams together.
6.  Pour melted butter evenly over top.  Mix remaining 1/2 cup sugar with cinnamon.  Sprinkle evenly over butter.
7.  Bake about 30 minutes or until center is set.
8.  Cool slightly - about 20 minutes
9.  Refrigerate for easy cutting
10.  For true Sopapilla flavor, warm in microwave 5-10 seconds and drizzle honey on them.
11.  Fresh blueberries or pie filling can be put on cream cheese layer.

ENJOY!!!!!

Brandy Slush - Joyce

Joyce brought a refreshing drink for all of us!  It was the perfect treat on a hot, summer's night!  Enjoy!

Ingredients:
10 cups boiling water
4 (2g) tea bags
1 1/2 cups white sugar
1 (16 ounce) can frozen lemonade concentrate
1 (16 ounce) can frozen orange juice concentrate
3 cups brandy
1 (2 liter) bottle sprite/7up

Directions:
1.  Boil the water and brew tea bags until dark, but not overly dark because that will make it bitter.
2.  Remove from heat.
3.  Add sugar, orange juice concentrate and lemon juice concentrate to tea.  Stir until completely thawed.
4.  Add brandy and stir.
5.  Pour mixture into freezeable containers.
6.  Freeze overnight, but after about 4-5 hours stir the partly frozen mixture to make sure the brandy doesn't settle to the bottom.
7.  When completely frozen, scoop into glass and pour the lemon lime soda over it.
8.  Stick a straw into it and ENJOY!!!  We sure did!!!!

Chocolate Caramel Brownies - Tracy

YUM!!!!!

Tracy was in charge of bringing the dessert since she "won" the BCPK.  She brought a "Mountain of Brownies" aka Chocolate Caramel Brownies. Everyone enjoyed these delicious, rich brownies so she decided to share the recipe.  Enjoy!!!! 

Ingredients:
1 (18.25 oz) package German chocolate cake mix
3/4 cup melted butter
2/3 cup evaporated milk, separated
1 cup chopped pecans or walnuts
13 oz individually wrapped caramels, unwrapped
1 cup chocolate chips

Directions:
1.  Preheat oven to 350 degrees.  Spray one 9x13 inch pan with nonstick coating.
2.  Combine the cake mix, butter, and 1/3 cup evaporated mild.  Add in nuts.  Mix well and pour 1/2 batter into pan.
3.  Bake for 8 minutes.
4.  In a saucepan over medium heat, combine the caramels and 1/3 cup evaporated milk.  Stir until melted and smooth; pour over cooled cake mix.
5.  Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix.  Smash flat and place on top evenly.  Bake for additional 15 to 18 minutes; cool and cut. 

Tracy's Note:  I brought these to a block party on a very cold day.  The brownies cooled naturally because of the weather, and were even better cold!  So I highly recommend refrigerating before serving!  Enjoy!
 

Buffalo Chicken Spring Rolls - Joyce

Since the January meeting was held at Tracy's house, some clubbers brought scrumptious, homemade dishes.  Joyce made Buffalo Chicken Spring Rolls which everyone loved!  

Ingredients:
2 Rotisserie Chicken Breasts (shredded)
1/2 Cup Hot Sauce
1/2 Cup Butter (Melted)
24 Large Wonton Wrappers
2 Cups Shredded Cheese (your choice)
Water for brushing on wrappers
Good grade Bleu Cheese dressing such as Marie's

Directions:
1.  In a large bowl, mix the butter and hot sauce
2.  Toss the chicken in the sauce mixture until it's well incorporated making sure there isn't an excess of sauce in the bottom
3.  Place a wonton wrapper down on a clean dry work surface
4.  Place some cheese on wonton
5.  Place TBSP of chicken mixture in the center of the wrapper in the shape of a spring roll
6.  Using a damp finger, seal the leftover flap of skin to the roll
7.  Fry at 375 degrees until golden brown

ENJOY!!!!!  WE DID!!!!