Churro Crème Brûlée Bars

Ingredients

1

Pillsbury™ Refrigerated Pie Crust, softened as directed on package

4

eggs

3/4

cup sugar

1/2

cup butter, softened

1

tablespoon Mexican vanilla (or plain vanilla extract)

3/4

cup flour

1 1/2

cups milk

1/4

cup cinnamon sugar

Steps

• 1

  Preheat oven to 350°F. Grease an 8 x 8-inch baking pan with nonstick baking spray. Unroll pie crust and line the bottom of the pan with it. Use a sharp knife to gently remove the edges, so the pie only lines the bottom of the pan.
• 2

  In a stand mixer, combine the eggs, sugar and butter, creaming until light and fluffy. Add vanilla, flour and milk. Mix until combined and pour into crust.
• 3

  Bake for 40 minutes. Carefully open the oven and sprinkle a layer of cinnamon sugar over the top of the bars. Return to oven and bake 15-20 minutes more, until the center is set.
• 4

  Allow to cool completely before slicing into bars. Enjoy!

Cinnamon Roll Bread Pudding

Ingredients

8

cinnamon rolls (from 2 packages of Pillsbury™ Grands!™ cinnamon rolls)

1/2

cup chopped pecans

1 3/4

cups milk

5

large eggs

2/3

cup sugar

2

teaspoons vanilla extract

Steps

• 1

  Preheat oven to 350°F. Prepare cinnamon rolls according to package directions, and set aside frosting.
• 2

  While still warm, cut or tear 8 of the cooked cinnamon rolls into bite-sized pieces, discarding remaining 2 rolls or saving for another use. Arrange pieces in a single layer on a large flat surface and allow to cool completely.
• 3

  Add cinnamon roll pieces to a greased 9x13-inch baking dish. Sprinkle on the pecans.
• 4

  In a large bowl, whisk together the milk, eggs, sugar and vanilla. Pour mixture over the cinnamon rolls and press the rolls down with a fork to cover them in the milk mixture. Let set for 20 minutes to soak up some of the liquid.
• 5

  Bake for 40 minutes or until set. Drizzle the reserved frosting over the top and serve.

Lemon Chicken Potstickers

Ingredients

1

lb ground chicken

1

tablespoon lemon juice, freshly squeezed

1/8

teaspoon lemon peel, freshly grated

3

green onions, chopped

1

clove garlic, pressed

2

tablespoons light soy sauce

1

tablespoon sesame oil

1

package of gyoza

2

tablespoons canola oil

1/2

cup water

Steps

• 1

  Place ground chicken in a large bowl. Add the lemon juice, lemon peel, green onions and garlic. Add the soy sauce and sesame oil. Mix everything together to thoroughly combine.
• 2

  Place a teaspoon of the lemon chicken filling in the middle of a gyoza wrapper. Moisten the edges of the wrapper with water. Fold wrapper in half and press together the edges, making small pleats if desired to seal the potsticker. Repeat until all wrappers are filled.
• 3

  Heat oil in a large non-stick pan over medium-high heat and place about 12 potstickers in the pan. Fry for about 2 minutes until golden brown.
• 4

  Carefully add the water to pan. Cover and steam for 4 minutes. Remove cover and simmer for another 3 minutes or until water has evaporated. Repeat with remaining potstickers, wiping out the pan after each batch.