A chef with a unique twist on Thanksgiving, Tina Alvarado joined us in the kitchen from Bon Apetina Catering. She puts a different spin on your typical mashed potatoes and brings an interesting dessert!

Mashed Potato Pierogi Casserole

8 Lasagna Noodles

5 Pounds of Russet potatoes

1 Stick of Butter + 4 Tbls

1/2 cup of warm half and half

2 Tsp Seasoned Salt

1 Tsp Black Pepper

1 large onion, chopped

5 cloves of garlic, minced

3 cups + 1 cup Cooper Sharp American Cheese or Monterrey Jack cheese

Chives, minced (optional)

Sour Cream (optional)

Bacon Pieces, cooked (optional)


 Cook the noodles until al dente, rinse with cold water, and set aside.  

 Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.   Remove from heat, drain, then place them back into the pot.  Combine with the milk, 1 stick of softened butter, salt, pepper, then mash.   Add 1 C of cheese to the mixture and stir till combined.  

 Melt the remaining 4 Tbls of butter in a large skillet over medium high heat.  Saute the onion and garlic for about 6 mins or until the onions are translucent.  

 Spray a 9 x 13 baking dish with cooking spray.  Place 4 noodles at the bottom, spread half of the potato mixture over top.  Next, spread 1/2 of the onion and garlic mixture and 1 1/2 cups of cheese.  Repeat the layers ending with the cheese. 

 Cover with foil and bake on 350 for 25 mins.  Remove foil and bake another 3 mins.  Garnish with bacon, chives and or sour cream if desired. 


Pumpkin Flan 

 * 1 1/2 Cup Sugar

* 4 Eggs
* 14 oz can Sweetened Condensed Milk

* 12 oz can Evaporated Milk