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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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Beefy Taco Macaroni

Hidden veggies inside! Yay!


Beefy Taco Macaroni
Makes 6 servings

Ingredients
  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots, cut into 2-inch pieces
  • 1 large onion, cut into 2-inch pieces
  • 8 ounces white mushrooms, chopped
  • 1/2 a red pepper, finely chopped
  • 1lb lean ground beef
  • 2 teaspoons dried thyme
  • 1 packet taco seasoning mix
  • 2 cups water
  • 1 14-ounce can reduced-sodium beef broth, divided
  • 8 ounces whole-wheat elbow noodles, (2 cups)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley, or chives for garnish
Directions
  1. Run the garlic, carrots and onions through a food processor until finely minced. You can do the mushrooms too but I chopped mine by hand because I like them a bit chunkier.
  2. Over medium high heat, brown the meet in a large pot or pan for about 3 to 5 minutes or until cooked through. Stir in the veggie mix, mushrooms, peppers, thyme and taco seasoning. Cook for another 5 or so minutes until the vegetables start to soften.
  3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce. Bring it to a boil then reduce heat to medium. Cover and cook until the pasta is tender. Be sure to stir it once in awhile.
  4. Whisk the flour with the remaining 1/4 cup broth until smooth; stir into the hamburger mixture then add the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes.
  5. Taste it and add salt and pepper if needed. Sometimes the taco seasoning can be salty enough. Garnish with parsley.

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