Buffalo Pierogies


Well the big game is here, and my family is expecting a buffalo smorgasbord! We have buffalo wings, buffalo chicken chili, and this year, we are adding buffalo pierogies. Now, my infatuation is a new one. I had two boxes left over from my last recipe, so I decided to try a new spin. Let me tell you, THIS IS SO FREAKIN’ EASY!! In fact, it was a no mess, one dish preparation!


  • 1 box of mini cheddar pierogies (I used Mrs. T’s brand)
  • 1 cup of buffalo wing sauce
  • 3 Tbsp of ranch or blue cheese dressing
  • 1 resealable sandwich bag


  • Preheat oven to 400° & line a baking sheet with parchment paper
  • Spray parchment paper with cooking spray to prevent sticking.
  • In a medium bowl, coat pierogies in wing sauce.


  • Line up pierogies on the baking sheet and bake according to the package directions (16-18 minutes)


  • Remove from the oven.
  • Pour dressing into the corner of a resealable sandwich bag and snip off a very small portion of the corner. creating a thin opening to dispense the dressing onto the pierogies.


  • Drizzle each hot pierogie with a zig-zag of dressing & let sit for 2 minutes.


  • Transfer to a plate & serve immediately.


The best part of this recipe is that there are no dishes to wash, other than the mixing bowl!. Roll up the parchment paper, gather up the sandwich bag & toss! That’s it!

Enjoy the big game & the tasty treats that go along with Sunday Funday!


Crawfish Garlic Toast with Cajun Pierogies


Yesterday, I gifted a friend with lunch from my favorite Cajun restaurant, to help her get labor started on her third, overdue baby. While I know this is an unproven, old wives tale, the voodoo crawfish worked to bring about many local babies!

Well, after ordering and coordinating delivery, I was left sitting at my desk craving Cajun food. I called my husband to whine about wanting to go out to dinner, but got no sympathy, so I took matters into my own hands! I shopped Pinterest for a Cajun pierogi recipe because I wanted to emulate the ones from High Street Caffe, but the recipes I found did not match the dish I desired. This is when the creative juices started to boil in my brain. By the time I left work, I was on a mission to go to Wegman’s  and secure some super tasty crawfish!!!!!

After an inspired trip to the store, I got home and started to cook! No pizza in my house on this given Friday! Once it was ready, I called my husband and urged him to rush home, because I couldn’t wait to dig in. It was HEAVENLY! Paired with a nice bottle of wine, it felt like a date at home! This recipe has now earned a spot in my top 3 greatest of all time!!!

Crawfish Garlic Toast


The toast–

  • 1 baguette, sliced diagonally
  • 3 Tbsp of butter
  • 2 cloves of minced garlic

The Crawfish—

  • 2 Tbsp of butter
  • 2 cloves of minced garlic
  • ½ cup of finely chopped mirepoix (carrots, onion, & celery)
  • 12 oz. of crawfish tails
  • 1 tsp of oregano
  • 1 Tbsp of paprika
  • 1 tsp of Cajun seasoning
  • 1 tsp of fresh thyme
  • A few dashes of cayenne pepper (you can adjust to your liking)
  • Salt & black pepper, to taste
  • 1 pint of heavy cream
  • 1 palmful of chopped fresh parsley


The toast—


  1. Slice the baguette diagonally to create large oval slices.
  2. Melt the butter in a skillet and add the minced garlic. Sautee for 1-2 minutes to infuse the garlic flavor.
  3. Place each slice on a baking sheet, the brush with the garlic butter.
  4. Bake at 450° for about 3 minutes, then flip to toast the other side.
  5. Remove from the oven, and set aside.

The Crawfish—


  1. In the same skillet used above, saute the garlic, mirepoix, and butter until softened.
  2. Add the crawfish tails and cook on high heat until firm.
  3. Mix in the spices, and saute for another minute.
  4. Add cream, mix well, and simmer uncovered for about 5 -10 minutes until thickened.
  5. Stir in the fresh parsley.

Final Preparation—

Place a slice of toast on a plate & spoon a generous serving of the crawfish onto the toast. Serve immediately.  If you would like to serve this as a small appetizer, use smaller, coin sized slices of baguette and smaller portions of crawfish.


This pairs to well with Cajun pierogies! This is a total cheater recipe, so anyone can easily whip these suckers up. They also make a great stand-alone appetizer!


Get the recipe here!


Positively Perfect Progressive Dinner Party–Roasted Tomato Caprice in Garlic Bread Bowls

dinner party

As the Fabulous Food Fairy, two of my favorite words are…DINNER PARTY!! I love the idea of gathering with friends, for adult time, where I actually get to do my make-up, dress in a fun outfit, sip “mommy drinks” and have intellectual conversation without coaxing a few more bites, or imploring my dinner companions to sit down, don’t talk with your mouth full, and KEEP YOUR HANDS TO YOURSELF!!

However, this dinner party is different. It is entirely virtual, so forget the hair and make-up, stay in your yoga pants (or as I call them “buffet pants”) and come to our table to “feast” your eyes on these spectacular recipes for every course, plus tips for pulling it all together!

Here are the rules:

Use the links below, to click “door to door”, visiting various blogs, and experience all that these fabulous women have to offer. If you find something really great, send it to your friends, pin it to your boards, or share it on your Facebook page. Because unlike an actual dinner party, the more the merrier, there’s plenty to go around.

To get the full Progressively Perfect Virtual Dinner Party blog hop experience, click the links below in order:





Coffee, Tea & Dessert

Late Night

Decorations, Outfits and Music

Hope you have as much fun reading through the party as we did planning it!

Roasted Tomato Caprice in Garlic Bread Bowls

Have you ever had an idea that you knew, from the moment it popped into your head, that it was brilliance? That is this recipe for me. I was charged with the task of creating an original appetizer recipe and this little goodie came seemingly out of nowhere!

I LOVE roasted tomatoes.

I LOVE basil.

I LOVE, LOVE, LOVE balsamic vinegar.



In one stroke of creative genus, all of my loves came together into one amazing appetizer that just may cause you to skip dinner.

Wanna peek?

Here it is…


So, wanna know how to make it?

Ok. Here goes.


Roasted tomatoes (click here for the recipe)

4 large dinner rolls

3 Tbsp. of melted butter

1 tsp. of garlic season all

1 cup of fresh mozzarella cheese– I used the small beads of mozzarella

3/4 cup of basil leaves

2 Tbsp. of balsamic vinegar

4 tsp. of parmesan cheese

Balsamic glaze


1. Prepare roasted tomatoes according to the recipe. (this can be done up to a day ahead)


2. Preheat the oven to 400 degrees.


3. Use a knife to cut a circular divot out of the center of each roll, leaving the bottom intact, creating a mini bread bowl.



4. Mix the melted butter and garlic seasoning and brush each bread bowl inside and out with the mixture.




5. Place the rolls on a baking sheet and bake until crispy with slightly brown edges.


6. Remove from the oven and set aside to cool.

7. Meanwhile, toss the roasted tomatoes, mozzarella, basil, and balsamic vinegar.



8. Once the bread bowls cool a bit (you want them a little bit warm, but not warm enough to melt the cheese) place each one on a small plate.

9. Spoon the caprice salad neatly into each bowl.


10. Sprinkle with parmesan cheese and drizzle with the balsamic glaze in a side to side sweeping motion.

Serve immediately!



I take no responsibility if your dinner guests scarf down this appetizer, ask for seconds, and don’t have room for the main course 🙂 At least, that’s what happened at my house when I made them for the first time 🙂