Ingredients

For the Applesauce Filling:

• • 200 g (7 oz) applesauce

• • 50 g (1.7 oz) milk
  • 90 g (3.2 oz) sugar
  • 1 egg

• • 30 g (1 oz) cornstarch
  • 10 g (0.35 oz) vanilla sugar
  • 100 g (3.5 oz) butter

For the Cookie Crust:

• • 120 g (4.2 oz) cookies, crushed
  • 50 g (1.7 oz) butter, melted

Directions

1. 1. Prepare the Cookie Crust:
      • • In a mixing bowl, combine the crushed cookies and melted butter. Mix until the texture resembles wet sand.
        • Press the mixture firmly into the bottom of a greased or parchment-lined springform pan or a similar dish.

       

      • Chill the crust in the refrigerator while you prepare the filling.
   2. Make the Applesauce Filling:
      • • In a medium saucepan, combine applesauce, milk, sugar, vanilla sugar, and cornstarch. Whisk until smooth and well combined.

       

      • Heat the mixture over medium heat, stirring continuously, until it thickens and begins to bubble.
      • Remove the saucepan from the heat and whisk in the butter until fully incorporated. Let it cool slightly.

1. 1. Assemble the Dessert:
      • Pour the cooled applesauce mixture over the prepared cookie crust. Smooth the top with a spatula.
      • Cover and refrigerate for at least 2 hours or until fully set.

1. Serve:
   • Carefully remove the dessert from the pan and slice into pieces. Serve chilled, optionally garnished with whipped cream or a sprinkle of cinnamon.

Serving Suggestions

• • Top with a dollop of whipped cream for extra indulgence.
  • Garnish with fresh fruit slices or a sprinkle of cinnamon.
  • Serve with a side of vanilla ice cream for a delightful treat.

Cooking Tips

• • Use any cookies of your choice for the crust, such as graham crackers or digestive biscuits.
  • Ensure the applesauce filling cools slightly before pouring it over the crust to prevent melting.

• For added flavor, mix a pinch of cinnamon into the applesauce filling.

Nutritional Benefits

• • Applesauce: A source of dietary fiber and vitamin C.

• Milk: Provides calcium and vitamin D.
• Butter: Adds richness and flavor.

Dietary Information

• Vegetarian: Yes
• Gluten-Free: Substitute cookies with gluten-free alternatives.

Nutritional Facts (Per Serving)

• • Calories: ~210
  • Protein: 2 g
  • Carbohydrates: 26 g

• Fat: 10 g
• Fiber: 1 g

Storage

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze individual portions for up to 1 month. Thaw in the refrigerator before serving.

Creamy Banana Pudding

Ingredients:

• • Bananas: 3 (ripe)

• • Egg yolk: 1
  • Vanilla extract: 1 teaspoon
  • Condensed milk: 200 ml (⅘ cup)

• • Milk: 600 ml (2 ½ cups)
  • Corn starch: 70 g (⅓ cup)
  • Sugar: 150 g (¾ cup)

• Water: 50 ml (¼ cup)

Directions:

1. 1. Mash bananas: In a bowl, mash the bananas until smooth.
   2. Prepare the custard base: In a medium pot, whisk together the egg yolk, vanilla extract, condensed milk, and milk. Gradually add the corn starch and whisk until smooth.

1. 1. Cook the mixture: Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy (around 10-15 minutes).
   2. Caramelize the sugar: In a small saucepan, heat the sugar and water over medium heat until the sugar dissolves and turns a golden caramel color.
   3. Assemble: Pour the banana mixture into a serving dish or individual cups. Drizzle the caramelized sugar over the top.

1. Chill: Place in the refrigerator for 5 hours to set.
2. Serve: Once chilled, enjoy your creamy banana pudding!

Serving Suggestions:

• • Serve with whipped cream or a sprinkle of crushed nuts for added texture.

• Garnish with fresh banana slices or a drizzle of chocolate syrup.

Cooking Tips:

• • Make sure to stir the custard continuously to avoid lumps and ensure smoothness.
  • Let the caramel cool slightly before pouring it over the banana pudding to prevent it from sinking.

Nutritional Benefits:

• Bananas are a great source of potassium and vitamins.
• Condensed milk adds richness while providing calcium and essential fats.

Dietary Information:

• • Vegetarian-friendly

• Contains dairy and eggs

Nutritional Facts (per serving, approximately 150g):

• • Calories: 270 kcal
  • Protein: 6 g

• • Fat: 8 g
  • Carbohydrates: 45 g
  • Fiber: 2 g

• Sugar: 35 g

Storage Tips:

• • Refrigerator: Store in the fridge for up to 3 days.
  • Tip: Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.

Why You’ll Love This Recipe:

1. 1. Quick and easy: Minimal prep time and easy steps make this a no-fuss dessert.
   2. Sweet and creamy: The perfect combination of smooth, creamy banana pudding and caramel.
   3. Great for any occasion: Perfect for a family dessert or a fancy dinner treat.

1. Make-ahead: Can be prepared ahead of time and chilled, saving time for when you need it.

Egg and Cheese Breakfast Sandwich Recipe

Ingredients:

• • 3 eggs
  • ½ small onion, finely chopped
  • Fresh parsley, chopped

• • Salt, to taste
  • Paprika, to taste
  • Tomato sauce (as needed)

• • 4 slices of cheese
  • Tomato slices
  • Butter (for spreading)

Directions:

• Prepare the Egg Mixture:
  • • Beat the eggs in a bowl.
    • Stir in the chopped onion, parsley, salt, and paprika.

   

• Assemble the Sandwiches:
  • • Butter one side of each bread slice.
    • Spread tomato sauce on the unbuttered sides of two slices.

   

  • Add cheese and tomato slices on top.
• Cook the Egg Mixture:
  • • Heat a pan with butter and cook the egg mixture until set.

   

  • Place cooked eggs on the prepared bread with cheese and tomatoes.
• Grill the Sandwiches:
  • • Grill sandwiches in a pan for 2-3 minutes per side, pressing gently until golden brown and the cheese melts.

   

Serving Suggestions:

• • Serve with a side of fresh fruit or a smoothie for a balanced meal.

Cooking Tips:

• • Add herbs like oregano or basil for extra flavor.
  • Use whole wheat bread for added fiber.

Nutritional Benefits:

• • Eggs: High in protein and rich in essential vitamins.
  • Cheese: Provides calcium and protein.

• Tomatoes: Rich in vitamins C and K, and antioxidants like lycopene.

Dietary Information:

• • Vegetarian: Suitable for vegetarians.

• Gluten-Free Option: Use gluten-free bread.

Nutritional Facts (per sandwich):

• • Calories: 250

• • Protein: 15g
  • Carbohydrates: 20g
  • Fat: 12g

Storage:

• Best served fresh but can be refrigerated for up to 1 day. Reheat in a pan or toaster.

Potatoes with Vegetables in the Oven! Simple, Quick, and Very Tasty!

In this delectable recipe, we will explore how to make a mouthwatering dish of potatoes with vegetables in the oven. This simple and quick recipe combines the earthy goodness of potatoes with the vibrant flavors of cauliflower, carrots, and sweet peppers. It’s not only a delightful side dish but also a great way to sneak in some nutritious vegetables. Let’s dive into the details of this easy-to-follow recipe.

Ingredients:

• Cauliflower – 500 g.
• Carrots – 2 – 3 (average)
• 1 Paprika
• Potatoes – 500 g.
• Salt
• Black pepper
• Sweet peppers
• Olive oil – 2 tbsp.
• Dried parsley
• Dry garlic

Preparation:

Now, let’s walk through the step-by-step preparation of this delicious dish:

Prepare the Vegetables:

• Start by removing the cauliflower florets from the stem and cutting them into smaller pieces.

 Slice the Carrots:

• Peel the carrots and slice them into thin, round pieces.

 Prepare the Paprika:

• Cut the paprika into strips for that extra burst of color and flavor.

Dice the Potatoes:

• Peel the potatoes and cut them into bite-sized pieces.

Season the Vegetables:

• In a mixing bowl, add the cauliflower, carrots, paprika, and potatoes.

Season to Perfection:

• Sprinkle salt, black pepper, dried garlic, dried parsley, and a drizzle of extra virgin olive oil over the vegetables.

Mix Thoroughly:

• Gently mix all the ingredients together with a spoon, ensuring that the seasonings are evenly distributed.

Bake to Perfection:

• Preheat your oven to 200°C (392°F).
• Spread the seasoned vegetables on a baking sheet lined with parchment paper.

Cooking Time:

• Bake the vegetables in the preheated oven for 35-40 minutes, or until they are beautifully golden and tender.

Serve and Enjoy:

• Once done, bring this flavorful dish to the table as a side dish. It pairs wonderfully with your choice of meat or fish.

Conclusion:

This simple recipe for potatoes with vegetables in the oven is a fantastic way to elevate your side dish game. The combination of cauliflower, carrots, paprika, and potatoes, seasoned to perfection, creates a symphony of flavors that will leave your taste buds singing. Plus, it’s a quick and easy way to incorporate more vegetables into your diet.

Ingredients

For the Dough:

• • 2 ¼ tsp (7g) dry yeast or 25g fresh yeast
  • 1 tsp (5g) sugar
  • 2/3 cup (160ml) warm water (about 110°F/43°C)

• • 4 cups (500g) bread flour
  • 1 ½ tsp (7g) salt
  • ¾ cup (180ml) milk, lukewarm

• 3 tbsp (45g) unsalted butter, softened

For Baking:

• Olive oil, for brushing

Nutrition Facts (Per Slice, Makes 12 Slices)

• • Calories: 140 kcal
  • Protein: 4g

• • Carbohydrates: 25g
  • Fat: 3g
  • Fiber: 1g

• Sodium: 150mg

How to Make Easy Sandwich Bread

Step 1: Activate the Yeast

1. 1. In a small bowl, combine:
      • • 2 ¼ tsp (7g) dry yeast or 25g fresh yeast
        • 1 tsp sugar

       

      • 2/3 cup (160ml) warm water

      Stir gently and let the mixture sit for 5 minutes. This activates the yeast, creating a frothy layer on top. If the mixture doesn’t froth, your yeast may be expired

Step 2: Mix the Dough

1. 1. In a large mixing bowl or stand mixer, combine:
      • 4 cups (500g) bread flour
      • 1 ½ tsp (7g) salt

1. Slowly add the activated yeast mixture, followed by ¾ cup (180ml) lukewarm milk and 3 tbsp (45g) softened butter.
2. Knead the dough using a stand mixer with a dough hook or by hand. Knead for about 5-7 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl but remain slightly tacky to the touch.

Step 3: First Rise

1. 1. Lightly oil a large bowl and place the dough inside.

1. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until the dough has doubled in size.

Step 4: Shape the Dough

1. 1. Once the dough has risen, punch it down gently to release the air.
   2. Turn the dough out onto a lightly oiled surface. Flatten it into a rectangle, with one side roughly the width of your loaf pan (9×5 inches or 23x13cm).

1. Roll the dough tightly into a log, starting from the shorter side. Pinch the seam to seal.

Step 5: Second Rise

1. 1. Spray a 9×5-inch loaf pan with oil. Place the rolled dough seam-side down into the pan.
   2. Cover again with a towel and let it rise for 45-50 minutes. The dough should rise just above the rim of the pan.

Step 6: Bake the Bread

1. 1. Preheat your oven to 375°F (190°C).
   2. Brush the top of the dough lightly with olive oil. This helps create a golden, slightly shiny crust.
   3. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

1. Remove from the oven and allow the bread to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before slicing.

Flourless Carrot Cake Recipe: Indulgence Without Guilt

Carrot cake has always been a beloved treat, but traditional recipes often come loaded with flour and sugar, making them less than ideal for those watching their carb intake. However, this flourless carrot cake recipe offers a healthier alternative without sacrificing taste or satisfaction. By using ground almonds instead of flour and natural sweeteners like honey, this cake is not only low in carbs but also packed with flavor and nutrients.

Ingredients

• 200 grams of carrots
• 2 eggs
• 2-3 tablespoons of honey
• 1 teaspoon of baking soda
• 2-3 drops of wine vinegar
• 200 grams of ground almonds
• A pinch of cinnamon powder
• A pinch of salt

For the cream:

• 150 grams of cottage cheese, at room temperature
• 25 grams of cow butter, at room temperature
• 1 tablespoon of honey

Preparation Method

Prepare the Carrots

• Wash, peel, and cut the carrots into circles.
• Put them in the bowl of a blender and grind until you get a smooth puree.

Mix the Ingredients

• Separate the egg whites from the yolks.
• Beat the egg yolks with honey until thick foam forms.
• Mix ground almonds, cinnamon, and carrots with the egg mixture.
• Dissolve baking soda in vinegar and add to the mixture.
• In a separate bowl, beat egg whites with a pinch of salt until fluffy.
• Gently fold egg whites into the carrot mixture.

Baking the Cake

• Preheat the oven to 160 degrees Celsius.
• Grease a baking dish and line it with parchment paper.
• Pour the cake batter into the dish and spread it evenly.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before removing it from the dish.

Making the Cream

• In a bowl, combine cottage cheese, butter, and honey.
• Mix until smooth and creamy.

Serving Suggestions

• Once the cake has cooled, spread the cream over the top.
• For added indulgence, sprinkle grated chocolate or ground nuts on top.
• Slice and serve with a cup of your favorite hot beverage.

Conclusion

In conclusion, this flourless carrot cake recipe is a game-changer for anyone looking to enjoy a delicious treat without the guilt. With simple ingredients, easy preparation, and incredible flavor, it’s a win-win for your taste buds and your health. So why wait? Get baking and indulge in a slice of pure bliss today!

Chocolate Coffee Cake with Lotus Cream Topping

This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth.

Preparation Time

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Ingredients Cake:

3 eggs
A pinch of salt
150g sugar
8g vanilla sugar
80ml oil
100ml milk
1 tablespoon instant coffee
180g flour
20g bitter cocoa
15g baking powder

Topping:

1 tablespoon sugar
1 tablespoon cornstarch (well-filled)
1 tablespoon instant coffee
300ml milk
1 tablespoon Lotus cream

Directions Prepare the Cake Batter:

Preheat the oven to 180°C (350°F).
In a large bowl, beat the eggs with a pinch of salt until frothy.
Add 150g of sugar and 8g of vanilla sugar. Mix well.
Gradually add 80ml of oil while continuing to mix.
Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined.
Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold into the mixture until smooth.

Bake the Cake:

Pour the batter into a greased and floured cake pan.
Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before adding the topping.

Prepare the Topping:

In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
Gradually add 300ml of milk while stirring to avoid lumps.
Cook over medium heat, stirring constantly until the mixture thickens.
Once thickened, remove from heat and stir in 1 tablespoon of Lotus cream until smooth.

Assemble the Cake:

Spread the prepared topping evenly over the cooled cake.
Allow the topping to set before serving.

Serving Suggestions

Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Enjoy with a hot cup of coffee or tea.

Cooking Tips

Make sure to sift the dry ingredients to avoid any lumps in the batter.
Stir the topping constantly to prevent it from sticking to the bottom of the pan and burning.

Nutritional Benefits

This cake offers a rich source of antioxidants from the cocoa.
The use of Lotus cream adds a unique flavor profile and a touch of sweetness.
Dietary Information

This recipe contains gluten, dairy, and eggs.

Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, keep it in the refrigerator for up to a week.

Why You’ll Love This Recipe

The combination of chocolate and coffee creates a deep, rich flavor that’s hard to resist.
The Lotus cream topping adds a creamy, indulgent touch to each bite.

Conclusion

Enjoy this melt-in-your-mouth chocolate coffee cake as a delightful treat for any occasion. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

“Milk Brioche”

Creamy Vegetable Soup with Aromatic Croutons

Ingredients:

For the Soup:

• • Onion: 1, chopped
  • Garlic: 3 cloves, minced
  • Carrots: 2, diced

• • Celery Stalks: 3, chopped
  • Potatoes: 2, peeled and diced
  • Frozen Peas: 350 grams

• • Salt and Black Pepper: To taste
  • Red Pepper: To taste
  • Oregano: To taste

• • Nutmeg: A pinch
  • Fresh Thyme or Rosemary: A few sprigs
  • Vegetable Broth: Enough to cover the vegetables

• Cream: 120 ml (1/2 cup)

For the Aromatic Croutons:

• • Bread Slices: 2, cubed

• • Olive Oil: As needed
  • Salt: To taste
  • Dried Garlic: To taste

• • Grated Parmesan Cheese: To taste
  • Red Pepper: To taste
  • Oregano: To taste

Instructions:

Prepare the Soup:

1. 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
   2. Stir in the diced carrots, celery, and potatoes. Cook for a few minutes, then pour in enough vegetable broth to cover the vegetables.

1. 1. Bring to a boil, reduce the heat, and let it simmer. Add the frozen peas, nutmeg, thyme or rosemary, and season with salt, black pepper, red pepper, and oregano.
   2. Simmer for 20-25 minutes, or until the vegetables are tender.
   3. Remove from heat, stir in the cream, and mix well to create a smooth, creamy consistency.

Make the Aromatic Croutons:

1. 1. Preheat your oven to 375°F (190°C).
   2. Toss the cubed bread in olive oil, salt, dried garlic, Parmesan, red pepper, and oregano until well coated.

1. Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and crispy.

Serve:
Ladle the creamy vegetable soup into bowls and top with aromatic croutons. Enjoy warm!

Tips:

• • Soup Thickness: If you prefer a thicker soup, blend part of the soup with an immersion blender or transfer some to a regular blender before adding the cream.

• Crouton Variations: Try using different cheeses, such as cheddar or Gruyère, or add other herbs like basil or parsley for extra flavor.
• Vegetable Flexibility: Feel free to add zucchini, spinach, or any other vegetables you have on hand.

Nutritional Benefits:

This soup is a nutrient-rich option, filled with vitamins and minerals from the vegetables, while the cream adds richness. The croutons provide a satisfying crunch with a hint of Parmesan for added flavor and texture.

Serving Suggestions:

Pair the soup with a light green salad or a simple sandwich to create a complete meal. The croutons also make a great snack on their own or sprinkled over salads.

Storage:

• • Refrigerate: Store leftover soup in an airtight container for up to 3 days in the refrigerator.
  • Freeze: Freeze the soup in individual portions for up to 3 months. Thaw and reheat over medium heat, adding more broth if needed.

• Reheat: Gently reheat the soup in a pot on the stove, stirring occasionally. You may need to add a little water or broth to thin it out.
• Crouton Storage: Keep croutons in an airtight container at room temperature for up to 2 days. Refresh them in the oven before serving to restore crispiness.

Ingredients:

• • 1 ripe banana (mashed)

• • 2 eggs
  • 5 tablespoons yogurt (75g)
  • 1/2 cup (45g) rolled oats

• Olive oil (for cooking)

Directions:

1. 1. Prepare the batter: In a bowl, mash the banana and whisk in the eggs. Add the yogurt and rolled oats, mixing well.
   2. Heat the pan: Add a small amount of olive oil to a non-stick skillet and heat over low heat.

1. Cook the pancakes: Pour a small amount of batter into the skillet to form pancakes. Cook each side for 2-3 minutes until golden brown and cooked through.
2. Serve warm: Once cooked, serve immediately with your favorite toppings.

Serving Suggestions:

• • Top with fresh fruit like berries or sliced bananas.

• • Drizzle with honey, maple syrup, or peanut butter for added flavor.
  • Serve with a dollop of Greek yogurt for extra protein.
  • Sprinkle with cinnamon or nuts for a crunchy texture.

Cooking Tips:

• • Use a ripe banana for extra sweetness and moisture in the pancakes.
  • Cook on low heat to ensure the pancakes cook evenly without burning.
  • For a smoother texture, blend the oats before mixing them into the batter.

• Let the batter sit for a few minutes to thicken before cooking.

Nutritional Benefits:

• • High in Fiber: The oats and banana provide a good source of dietary fiber to support digestion.
  • Protein-Packed: Eggs and yogurt add a significant protein boost, keeping you fuller for longer.

• Naturally Sweetened: No need for added sugars, as the ripe banana provides natural sweetness.
• Healthy Fats: Olive oil adds heart-healthy fats to the recipe.

Dietary Information:

• • Gluten-Free (if using certified gluten-free oats)

• Vegetarian
• Low Sugar

Nutritional Facts (per serving):

• • Calories: 220

• • Protein: 10g
  • Carbohydrates: 28g
  • Fat: 8g

• Fiber: 4g
• Sugars: 8g

Storage:

• • Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.

• Reheat in a pan on low heat or in the microwave for 15-20 seconds before serving.

Chicken and Mushroom Puff Pastry Pies

Ingredients:

• • Puff Pastry: 500g (17.6 oz)

• • Chicken Breast: 350g (12.3 oz), cut into pieces
  • Mushrooms: 250g (8.8 oz), cut into pieces
  • Brown Onion: 1 medium, diced

• • Cream Cheese: 150g (⅔ cup)
  • Chopped Parsley: 1 ½ tablespoons
  • Herbes de Provence: 1 teaspoon

• • Black Pepper: ½ teaspoon
  • Salt: 1 teaspoon (adjust to taste)
  • Egg Yolk: 1

• Milk: 1 tablespoon

Directions:

1. Prepare the Filling:

• • In a medium-high heat pan, add a drizzle of light olive oil.

• • Sauté the diced onion for 2 minutes until translucent.
  • Add the chicken pieces, seasoning with salt and black pepper. Cook for about 2 ½ minutes, stirring occasionally.
  • Incorporate the mushrooms and cook for an additional 7 minutes, stirring occasionally.

• Add the herbes de Provence and chopped parsley, stirring for 1 minute.
• Finally, add the cream cheese and mix for 1 ½ minutes until well combined. Adjust seasoning with salt to taste and stir for another 30 seconds. Turn off the heat and allow the mixture to cool.

2. Preheat the Oven:

• Preheat your oven to 200 °C (400°F) or 180 °C for fan ovens (Gas Mark 6).

3. Prepare the Pastry:

• • On a floured work surface, roll out the puff pastry. Cut it into squares of approximately 12 x 12 cm (4.7 x 4.7 inches).

• Gently stretch the pastry squares using your fingers to make them slightly larger.

4. Assemble the Pies:

• • Place about 1 ½ tablespoons of the filling in the center of each pastry square.

• Fold the pastry over to create a triangle and pinch the edges to seal tightly (refer to the video for visual guidance).
• Arrange the stuffed pastries on a baking tray lined with parchment paper.

5. Brush and Bake:

• • In a small bowl, whisk together the egg yolk and milk.
  • Brush the mixture over the tops of the pastries to give them a beautiful golden finish.
  • Bake in the preheated oven for 20 to 25 minutes, or until the pastries are puffed and golden brown.

6. Serve:

• Allow the pastries to cool for a few minutes before serving. Optionally, sprinkle with fresh dill for added flavor. Enjoy your delicious chicken and mushroom puff pastry pies!

Storage Tips:

• • Refrigeration: The pies can be stored in an airtight container in the fridge for up to 5 days.

• Freezing: For longer storage, freeze the assembled but unbaked pastries. Bake directly from frozen, adding a few extra minutes to the baking time.

Why You’ll Love This Recipe:

• • Quick and Easy: These pies are simple to prepare, making them a great choice for busy weeknights or unexpected guests.
  • Flavorful Filling: The combination of chicken, mushrooms, and cream cheese creates a rich and satisfying filling that is sure to please.

• Versatile: Enjoy these pastries as a snack, appetizer, or paired with a fresh salad for a complete meal.

Nutritional Benefits:

• Protein-Rich: The chicken breast provides lean protein, essential for muscle health.
• Vegetable Goodness: Mushrooms and onions add vitamins and minerals, contributing to a balanced diet.