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)

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 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. 

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Pumpkin Flan 

 * 1 1/2 Cup Sugar

* 4 Eggs
* 14 oz can Sweetened Condensed Milk

* 12 oz can Evaporated Milk