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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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Creamy Chicken and Mushroom Soup

I had one chicken breast left in the fridge that I needed to use up. But what can you do with just one breast? Then I remembered I also still had a lot of mushrooms left. When you don't know what else to do, make soup!

It’s been awhile since I made soup, and my kids like it. I like to put dried thyme in my creamy soups. It adds a really nice flavour, but be careful not to add too much or that’s all you’ll taste.



Creamy Chicken and Mushroom Soup
Makes 4 servings

Ingredients
  • 1 teaspoon oil
  • 3 cups mushrooms, thinly sliced
  • 1 medium onion, diced
  • 1 bay leaf
  • 1 teaspoon sweet paprika
  • ¼ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste depending on your broth)
  • 2 cups low (or no) sodium chicken broth
  • ¼ cup brown rice, uncooked
  • 1 ½ cups 2% milk
  • ¼ cup flour
  • ½ cup sour cream
  • 1 8oz chicken breast, cooked and diced
Directions
  1. In a nonstick pot, fry the mushrooms and onions in oil over medium heat until they turn golden. About 5 minutes or so. If the pan gets dry, add a splash of broth (or more oil if you’re not concerned about the amount you’re using).
  2. Stir in the bay leaf and spices followed by the broth. Add the uncooked rice and simmer on medium low for about 15 minutes or until the rice is tender. Watch it and add more broth if needed.
  3. Once the rice is tender, stir in the milk. Mix the flour and sour cream in a bowl until smooth, then drizzle into the soup while stirring. Bring this up to a simmer and let it cook for a few minutes to thicken. Stir in the chicken and allow to heat through.
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