(Leanna shrieks) - All of a sudden there's like, molten lava red velvet waffle batter pouring out of this waffle maker.

We are not panicking.

- Leanna, what's going on over there?

- I've got red velvet coming all out of my waffle maker.

But it's fine, don't.

It's fine, nobody panicked.

- You know what?

This is how I make waffles, too.

I'm just like way too much batter in.

- I want it to be crispier.

Probably didn't help that I overfilled it though.

Let's try this again, act right.

- The sheet pan balancing on top of the pot.

- Hey Brad, take a second.

Organize your station a little bit.

No cooking on the floor, please.

- Okay, I think I'm a pretty messy cook.

I'm not good at like cleaning up as I go.

It's just like not necessarily in my nature to be neat and tidy.

Now I'm worried.

Am I gonna get disqualified for like serving food from the floor?

- Take a second.

You'll be so much better for it.

- Okay.

- Brad, this is definitely a showstopper.

But I can't get past what was happening over there in the station, from running out of space because you had so many things out to cooking on the floor.

I wouldn't wanna walk into anybody's house, I don't care who it is, and see them doing that.

- It's funny, before my mom was like, "Keep your stuff clean."

But she knows I'm just so chaotic.

I'm a little bit embarrassed by the situation of cooking on the floor.

I just gotta be more conscious in future cooks to be a little bit more tidy.

- [Leah] Thank you so much, Brad.

- Thank you guys.

- So I start filling the crepes.

These are breaking apart.

- Abbe, she's got these crepes and she's filling it and what's happening is they're starting to tear because that filling is so wet.

As soon as you start to roll, they kind of break apart.

- This is very sad.

- Want to go see if there's any way we can like, kind of save this dish.

- Yeah.

- Okay.

- Abbe, how we doing?

- Awful, awful, Graham.

- Let's see what we got.

Do we have any more crepes?

- [Abbe] I have a few more crepes.

- You have a few more crepes.

To save the dish, what about almost like a lasagna laying some of the crepes, the filling, some crepes and then just throwing it in the oven and kind of baking it and then cutting out a piece.

That way you don't need to worry about putting 'em in the pan doing anything.

Just get it in the oven.

- Okay, let's go.

Graham, suggests to present it to them as a deconstructed blintz casserole.

It's a great idea.

You're a sweetheart.

- Come on, you got it.

- Thanks, babe.

- Did you just call Graham, babe?

- I called him babe.

- Abbe?

- I have for you a deconstructed blintz casserole.

I think it hits the spot.

- The flavor of this blintz casserole is there, but I wish you toasted your nuts a little bit.

It would've enhanced the flavor.

- [Graham] Abbe, it's a very comforting dish, and the fact that you were able to complete this dish in your own way is a testament to what this challenge was all about, which is love.

- Thank you.

- Can I get a time check?

How are we doing on time?

- 32 minutes left.

- Just keep peeling, just keep peeling.

- [Leah] Lana's making mashed potatoes and I'm just a little concerned about her timing right now because she's going at a snail's pace.

- Oh, right now I feel like time management is all over the place.

All right, Lee, you gotta get these potatoes in the water.

Let's go, let's go.

At home, it wouldn't be an issue.

Okay, so dinner takes five more minutes, big deal.

Woo, here though that's the difference between getting the meal on the plate and not having anything to present to the judges.

So I've gotta get a handle on my nerves.

All right, come on, potatoes, do your thing.

I'm staying focused and I'm just gonna make it work.

That's what I can do.

I've got my chicken frying and then I get going on my sauce that has sun dried tomatoes and Parmesan.

Oh my gosh, I get the potatoes out.

Throw those in the mixer.

Pretty good, could be smoother though.

- Five minutes.

(bright music) - Five minutes.

Oh my god.

Oh my god.

Okay, so I'm starting to panic a little because I'm not really happy with the potatoes.

I know they're not as creamy as I would like.

Okay, okay, whoa, whoa.

Was not expecting that.

And if I have to choose between potatoes having a few extra lumps and serving undercooked chicken I'm definitely gonna focus on the chicken.

We're gonna pop it in the oven.

Give it a little bit of extra love.

- Leanna, come join us.

- So today I made for you a creamy sun dried tomato fried chicken with mashed potatoes.

We're a very busy family.

My husband and I both work full time.

My son plays three sports, so I'm always looking for what I can grab really quickly and throw together in between practices.

- Having a kid play three sports is very time consuming.

So for you to put this together I think the cook on the chicken is great.

Chicken breasts can get overcooked and this is not overcooked.

So good job on that.

- Thank you chef.

- [Graham] Yeah, it's super tasty, but potatoes need some work, right?

Little silkier, a little more cream or butter.

Something I would do in the future is look at that time management again.

I saw you over there peeling these potatoes.

Just throw 'em in there and mash 'em, you know, skin on.

- Thank you chef.

- It's a little ambitious, but I'm kind of hoping for the best.

It's like very crumbly and I don't know how to fix it.

I don't know why, but it's a tough rock of a dough.

I don't know.

If my dough is like very crumbly like what would you do to make it more like doughy?

- [Leah] If you're really unhappy with it and you have time start it over.

- I'm gonna do it again.

But I'm listening to Leah adding a little bit more oil.

Maybe second time's the charm.

Thank you judges for suggesting that I remake the dough.

- Glad we could help.

- This feels a lot better, okay.

(bright music) (pen scribbles) - Hey, this is Tiffany Dairy.

Thanks so much for watching.

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