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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 Clam Chowder with Corn

I love clam chowder and creamy soups in general, don't you?!

 I had some corn on the cob in the fridge that we weren't eating, so I decided to put it in the soup. Today was freezing here - summer is definitely over!

 You could eat this as a meal with some toast or you could serve it as a smaller portion. I would have eaten the whole pot, to tell you the truth, but my family wanted some so I had to share.



Creamy Clam Chowder with Corn
Makes 4-6 servings

 Ingredients
  • 3 slices bacon, diced
  • 1 medium onion, diced
  • 1 medium potato, peeled and diced
  • corn from 1 cob (about 1/3 cup)
  • 1 142g can of baby clams, keep the juice
  • 1 236ml bottle of clam juice
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 1/2 cups 2% milk
  • 1/4 cup flour
  • fresh parsley
Directions
  1. In a nonstick pot, cook the bacon and onions over medium heat for about 5 minutes or until they turn golden.
  2. Stir in the potato and corn and cook for another 3 minutes.
  3. Add the juice from the clams along with the bottle of clam juice and spices to the pot. Set the actual clams aside for now. Stir it up then add 2 cups of the milk.
  4. Simmer the soup for about 10 minutes or until the potatoes are cooked.
  5. Mix the other 1/2 cup of milk with the flour until there are no lumps. Add this mixture to the pot. I strain it in. Stir it up and let it simmer for another 2 or 3 minutes, or until it thickens.
  6. Sprinkle some parsley on top before serving.
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