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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Lemon Chicken with Warm Potato Salad


Lemon Chicken with Warm Potato Salad
Makes 6 servings

Ingredients
For the Chicken
  • 6 chicken breast halves
  • 1/2 cup fresh lemon juice
  • pinch of saffron, crushed
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon olive oil
For the Potato Salad
  • 5 medium potatoes, cubed
  • 1/2 cup mayo
  • 1 tsp dry dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup finely diced  dill pickles
  • 2 tbs of the pickle brine
  • 1/2 tsp dijon mustard
  • 1 tbs finely diced onion
  • 1/4 cup frozen peas, cooked
Directions
Chicken
  1. Mix all ingredients and marinate your chicken breasts in the mixture overnight.
  2. Preheat oven to 350F.
  3. Remove from marinade and bake for about 30 minutes or until chicken is no longer pink inside. Alternately, you can grill or fry your chicken.
Potato Salad
  1. Mix all ingredients except potatoes and set aside.
  2. Boil your potatoes in salted water for about 15 minutes or until tender but not mushy. 
  3. Drain and let sit in the pot for 10 minutes uncovered. Add the warm potatoes to the dressing mixture along with peas. Toss well with a wooden spoon. 
  4. Let it cool slightly before serving. If it's too hot you won't be able to taste all the flavours.
Tip: Taste the salad. Sometimes I like to add more of the pickle brine. It's up to you. Feel free to serve it cold. This is always good the next day.
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