East European Cherry Or Wild Berry Perogies Food

GLUTEN FREE CHEDDAR BACON PEROGIES

Steps:

• Filling:.
• Cook the onion in the butter until tender.
• Add onions and cheese to hot cooked potatoes and mash thoroughly.
• Add bacon, salt, and pepper to taste.
• Set aside, let cool to room temperature before using.
• Dough:.
• Mix flour and salt in a deep bowl.
• Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
• Knead until smooth (use floured board).
• Divide dough into 2 parts, cover, let stand 10 minutes.
• Roll dough thin on floured board.
• Cut dough using a round cookie cutter or drinking glass.
• Place spoonful of filling in each circle - fold in half.
• Press edges together with fingers. If dough does not stick, dampen edges slightly.
• Place on floured board and cover with damp towel to keep moist.
• Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
• Stir gently to keep from sticking - do not use a sharp spoon.
• Cook until perogies begin to float and are well puffed, about 3 minutes.
• Remove from pot and drain well.
• Continue to cook remaining perogies.
• If desired, after boiling fry with butter and chopped onions until slightly browned.

FUDGY OATMEAL BARS

Steps:

• Preheat oven to 350°.
• Grease 10x15 jellyroll pan.
• In a large bowl, mix brown sugar, 1 c butter, 2 eggs, and 1 tsp vanilla.
• Stir in flor, baking soda, and 1/2 tsp salt.
• Stir in oats.
• Press oatmeal mixture into prepared pan.
• Melt chocolate chips with sweetened condensed milk and 2 Tbsp butter in saucepan over low heat, stirring until melted.
• Remove from heat and stir in nuts, 1 tsp vanilla and 1/2 tsp salt.
• Spread over oatmeal base.
• Bake until golden brown approximately 25-30 minutes.
• While warm, cut into bars.

WILD BERRY SLUSHY

Steps:

• mix strawberries, raspberries, sugar, and ice cubes in blender.
• blend well till it comes to a slushy stage.
• pour into cups and put straws in then --.
• enjoy.